Navigating Boston?

Tags

Driving, GPS, lost, navigation, postaday2013

I have a confession to make, I have been coming to Boston for how long now? I still don’t know how to put the separate parts of Boston together in one cohesive block in my head, so I still get lost very easily when it comes to getting from point A to point B.

I don’t know if it’s because Boston isn’t set on a perpendicular grid like New York City or if my powers of orientation are getting extremely deficient, but I get confused and turned around amazingly quickly. Oh, I forgot to add that on top of everything else it was pouring rain today so not only was I trying to listen to the nice lady feeding me directions through the GPS, but I had to deal with the torrential downpour that renders everyone into a horrible driver. Wait I forgot something else, highway 93 was getting flooded while I was on the road trying to navigate my way through Boston. All in all what should have been an hour ride became a three and a quarter of an hour drive and I still never got to the destination programmed into the GPS. My hubby met me after all that time, twenty miles shy of where I should have ended up, he felt bad about all that traffic so we met at a Starbucks and I got a cafe latte for my troubles.

I love the city of Boston but I still need to do my homework in getting to know her ins and outs on the road.

Daily Prompt : You, a sandwich?

Tags

creativity, food, postaday2013, writing

If a restaurant were to name something after you, what would it be? Describe it. (Bonus points if you give us a recipe!)

I know that a Russian ballerina, Ms Pavlova, inspired the dessert that is her namesake, a whipped cream lover’s dream of confectionary delight. So somewhere along those lines, what type of dish would I inspire someone to make? Or on the other hand what dish would I dream of, that would persuade a restaurant’s chef to include on his or her menu?

When it comes to desserts, I love all things chocolate and I also love pastry creams, fruit, nuts, simple and complicated. I am pretty easy to satisfy with dessert, but I keep thinking back to a small experiment that I did with some left over almond pastry cream and flaky pastry dough. I had been making palmier cookies or more commonly known as elephant ears and I, to make use of the extra almond pastry cream, decided to spread the pastry cream on the top of the flaky pastry dough before folding it up against itself to make the necessary layers of pastry for the cookie’s shape and hence the name elephant ears and palmier (palm tree). Those cookies were an instant hit, they were immediately consumed in house, meaning the my babies ate them up as soon as they came out of the oven. So given the success of that cookie, I would have that be my contribution to a restaurant’s dessert menu, The Laurie surprise cookie or La surprise de Laurie.