Our Neighborhood

Our local movie theatre now serves beer! They have four screens that show second-run movies at a slightly lower cost, so the liquor license should give them a nice healthy profit and keep them afloat for awhile.

A recent event at Davis Square was the Zombie Shuffle, where made-up zombies congregated and "shuffled" down to Harvard Sq (a good distance) to "promote zombie awareness." I'm sure it was just students looking for a fun way to blow off steam. It was hilarious when the counter-zombie protesters showed up with signs like "Life for the Living" and other slogans that echoed those of right-to-lifers.

Here's me with a zombie Ben Franklin:








In other news, we now have a collection of bikes in the cellar. I just picked up a Trek 930, in addition to Colleen's two. We are now virtually set for the summer, and I have new tools to play with in further customization. Stay tuned for more details.
-jason

morels and goat milk butter

One evening Jason said to me something like "I saw Savenors (Julia Child's neighborhood grocery store) out the window of the T at the Charles/MGH stop." It could only go downhill from there.

I have unfortunately realized how easy it is to just pop off of the T and pick up something at Savenors for dinner on the way home (assuming that I am heading home early enough to go to a place tha closes at 8:00) , or to take the long way to the T, up Newbury, through the Common and Public Gardens to Charles St, and stop at Savenors and pick something up for dinner. (The pork tenderloin stuffed with dried fruit, pistacios, and cilantro that Jason made was lovely. So nice to have someone at home who is willing to work with the ingredients at hand.)

The flank steak with chimmichuri was perhaps less expensive than the morels (mmmm... morels). I tossed the morels and shallots with the pasta and goat's milk butter. It was the same (potentially mundane) preparation of two weeks ago, of shallots and morels cooked in butter with just salt and pepper, and tosssed with the cooked pasta and goat milk butter. (If you do not have any in your fridge, go out and buy some NOW so that you can put it on your toast in the morning.) I shaved some kind of cheese onto the pasta when I made it last time (a manchego maybe?) and it was a bit overwhelming with the mushrooms, but lovely with the wine (again, I forget, but another of the blends made by the same people who make the Laughing Magpie -- Aurenberg?? some New Zealand winery- -I know the label when I see it). We ended up picking the cheese out of the pasta and enjoying it as a separate taste with the wine. Tonight was a crianza from Spain, that was yummy with the pasta, and a bit light with the steak. We are still lamenting that there is no Parmagiano Reggiano that cam compete with the wheel that our friend brought back from Italy. Maybe we just need to buy our cheese in the North End, or go back to Italy.