We tried to go on the Sam Adams brewery tour but failed.
Somehow we got lost walking to the brewery even with our phones. And then when circled back to the brewery, we learned tours aren’t offered on Sundays.
The taproom, however, just opened so we had a drink.
It turns out that mostly tourists arrive at 10 a.m. to drink at the taproom on Sundays. Jake tried a flight of the more unusual beer flavors. I tried to order the lightest, fruitiest beer. They’re always too strong.
Still, I had fun sipping a beer and flipping through books about Boston. The taproom offers many books about Boston’s history and Samuel Adams + board games.
Our day was full of eight hours of walking between visiting the brewery and Museum of Fine Arts. We welcomed an early dinner by the time we got back to our Airbnb.
Broders’ Cucina Italiana’s Eggplant Special Pizza has been my favorite pizza for almost ten years.
I worked behind the deli counter at Broders’ during my first year after college. As employees, we were given opportunities to nearly everything from the menu and learn about the Italian food products sold in the restaurant. How are you supposed to answer customers’ questions about the menu or communicate a genuine enthusiasm foods if you haven’t tried them? Broders’ gets this.
Even though I ate a lot of food from Broders’ while I worked there, I never got tired of it. The Eggplant Special pizza was my favorite then and it is now.
It wasn’t until age 32 that I ate my first stuffed bell pepper. I even made it myself.
Neither of our parents made stuffed peppers. In fact, my mom hated peppers. Stuffed peppers became like eggplants in my mind. I added them to the list of foods I watched TV chefs prepare in utter fascination and hoped to try someday when I was older.
On a recent trip to the library I rented Nonna’s House which compiles recipes from the Italian grandmothers who work at Enoteca Maria, a restaurant in Staten Island. At Enoteca Maria, Italian grandmothers take turns leading the kitchen and sharing their family recipes. One evening I prepared my first batch of stuffed peppers following Margherita Amato’s recipe. They baked up beautifully and tasted even better. We enjoyed the leftovers for breakfast, lunch, and dinner.