Good Eats and Sweet Treats from My Small Boston Kitchen

The Ocean at Night

It has been more than a year since the loss of my beloved boy Goose, and I cannot believe that almost 14 whole months have elapsed since I kissed his satiny nose and nuzzled his furry, salt and pepper neck. More than 52 weeks, 365 days, 525,600 minutes have gone by since he departed this earthly world, and all I have left is a small clutch of his mane hair and about a million memories. Every time I’ve opened this blog since, which admittedly hasn’t been a whole lot, I’ve been brought back to last July 11, and all the pain of those proceeding weeks. I still can’t so much as think about his goofy antics or utter his name without a fresh onslaught of tears spilling over. But while I will always hold close his memory, I got the urge to write recently, and I decided that I would share. (more…)


An Ode to Goose

Yesterday I laid my greatest treasure to rest. He was a 1250lb bay gelding named Goose, and he was the first, and greatest, love of my life. His death was completely unexpected, and far too sudden — many years sooner than any of us ever imagined. He left behind me, his heartbroken mom, his fairy godmother L, his favorite (human) companion M, and his (equine) girlfriend Alex. Not to mention his fan club, for everyone that met Goose loved him. He was a barn favorite, an all-star under saddle, a strikingly handsome gentleman, and a cuddly goofball who made everyone smile. He had the face of a saint and the most enchanting eyes. He made my heart melt every time I saw him, and he gave me more in this life than I deserved.
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Salt Cod Brandade (Dairy-free)

I’m writing from Baltimore, MD this week, where I’m stationed for an 8-day work trip. Usually I’m only gone a few days at a time, but this is one of our bigger events, so it’s a long haul. So long, in fact, that I actually unpacked most of my clothes into hotel storage (which I never do),  and am getting to know the city. Baltimore is a really interesting place, home to a really cool ball park, a good friend of mine, some really diverse neighborhoods, and some amazing restaurants. The food scene here is unexpectedly awesome, and I’ve had the true pleasure of enjoying some pretty great meals since arriving. While I’m not sure my pants can stand many more of these indulgent meals, I’m going to carry home some pretty delicious memories, and some epic food photos! (more…)


Healthier Chocolate Chip Cookie Bars

Woof! More than two months since my last post. That has got to be a record, and not one I’m proud to set. I could give you all sorts of excuses, but instead I’ll just say, I’m glad to be back! I think intermittent blogging might just be my jam now, what with the launch of Serendipity Lettering, and the fact that I work in events and travel more than 30% of the year, but that’s better than no blogging, right? Right. (more…)


Chewy Sesame Butter Cookies (Vegan, Gluten-Free)

Happy New Year (a week and change late…)! I’m not sure about you, but I’m excited for the start of a new year. Not necessarily because 2016 was so awful, but because 2017 has all the potential to be an awesome year. I’m not entirely thrilled to be starting it on a restricted diet, but because I am, I’m trying to make the best of it. (more…)


Blood Orange Gin Spritzer

Happy Holidays, friends! I hope this holiday season has been treating you well, and that you’ve got something fun planned to ring in the New Year. New Years Eve is typically one of my least favorite holidays, simply because it gets so hyped up, and rarely (for me, anyway) delivers on the hype. This year though, we made reservations at a local restaurant I’ve been dying to check out for ages, but that’s a bit too pricey for a typical run-of-the-mill dinner out. NYE seemed the perfect time to indulge a little bit more than normal, and I’m very excited for a low-key but delicious end to 2016!

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Dark Chocolate Coconut Macaroons (Vegan, Gluten-Free)

As I mentioned you recently, the happenings in my kitchen look a little different than what I’m used to this holiday season. I’ve been writing about food for nearly 10 years, but this year, those foods no longer include gluten, dairy, eggs, or a smattering of other scrumptious things that have frequented my table in years past. (more…)


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