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I would love to know the experience of the food lovers here.
- Thread starter denice
- Start date
Not the North End, but that is one of my favorite places on earth and May will be perfect timing for
you to be there. Great restaurants abound, but I do have a few favorites. You can't beat the historical fun of Five North Street - great food and wine list and windows that overlook the Old North Church and a statue of Paul Revere - on his horse, of course (of course). Another favorite is Terramia Ristorante on Salem Street. You may want to wander the side streets off of Hanover St, the main road through the middle of the area. You will find most of the real gems there, menus posted in windows to peruse. If you need any info on the area, please just let me know.
you to be there. Great restaurants abound, but I do have a few favorites. You can't beat the historical fun of Five North Street - great food and wine list and windows that overlook the Old North Church and a statue of Paul Revere - on his horse, of course (of course). Another favorite is Terramia Ristorante on Salem Street. You may want to wander the side streets off of Hanover St, the main road through the middle of the area. You will find most of the real gems there, menus posted in windows to peruse. If you need any info on the area, please just let me know.
At the time it was called the "Classic Cycle" "Intensive Cuisine"
but it was 1970 and I did not get to finish the whole cycle because I was in the country to do my student teaching rotation and I started at Le Cordon Bleu after doing that so I had to leave London before I could finish the entire course. Sigh. I was young.
Huge congratulations to you for getting the Grande Diplome, Sandra. I know what fierce dedication it takes to get it.
but it was 1970 and I did not get to finish the whole cycle because I was in the country to do my student teaching rotation and I started at Le Cordon Bleu after doing that so I had to leave London before I could finish the entire course. Sigh. I was young.
Huge congratulations to you for getting the Grande Diplome, Sandra. I know what fierce dedication it takes to get it.
I just love this post. You all are a beautiful mixed bouquet of flowers that enrich my life.
Sounds corny, but really, my life is in chaos right now with DH's illness, and when I come on here I truly escape for awhile and you all make me laugh out loud sometimes too! I'm just a regular old home cook, nothing fancy and nothing professional. My parents were German immigrants so we had lots of meat and potato dishes with the occasional noodle tossed in, and if we were really adventurous, some rice with the gulash instead of noodles. My mom was an excellent cook, but nothing too spicy or "ethnic", mostly cuz dad wouldn't like it. I didn't have tacos or chinese food until I was in High school and ventured out with the gang. Mom's specialty was baking---lots of truly wonderful, but simple, sweet yeast cakes and buns. She grew up in the Ukraine in a German settlement, so we had a bit of Russian influence in the foods as well. Like this Easter, she would make Pascha bread and send it to each of us. She is gone now, and I made it last year, but just didn't get to it this year. The kitchen growing up was pretty much Mom's, we weren't allowed to help much, but we learned anyway from just watching. I enjoy baking and bringing in goodies to work these days since DH cannot eat right now. I'm an accountant, but I don't like to follow the rules so much when I cook or bake---I'm forever tweaking recipes. I read all your lovely menus and recipes and live vicariously through you all right now. Did I already say I just love this site?!
Sounds corny, but really, my life is in chaos right now with DH's illness, and when I come on here I truly escape for awhile and you all make me laugh out loud sometimes too! I'm just a regular old home cook, nothing fancy and nothing professional. My parents were German immigrants so we had lots of meat and potato dishes with the occasional noodle tossed in, and if we were really adventurous, some rice with the gulash instead of noodles. My mom was an excellent cook, but nothing too spicy or "ethnic", mostly cuz dad wouldn't like it. I didn't have tacos or chinese food until I was in High school and ventured out with the gang. Mom's specialty was baking---lots of truly wonderful, but simple, sweet yeast cakes and buns. She grew up in the Ukraine in a German settlement, so we had a bit of Russian influence in the foods as well. Like this Easter, she would make Pascha bread and send it to each of us. She is gone now, and I made it last year, but just didn't get to it this year. The kitchen growing up was pretty much Mom's, we weren't allowed to help much, but we learned anyway from just watching. I enjoy baking and bringing in goodies to work these days since DH cannot eat right now. I'm an accountant, but I don't like to follow the rules so much when I cook or bake---I'm forever tweaking recipes. I read all your lovely menus and recipes and live vicariously through you all right now. Did I already say I just love this site?!