When I was a kid, growing up in a dreary suburb of a giant metropolis, my dad used to buy a dozen donuts to brighten up some Saturdays. We definitely had to get a whole dozen, since it wasn’t cost effective to buy just one. Since I no longer have the metabolism of a nine-year-old, I rarely buy donuts at all – nevermind a full dozen. But when I saw that Ohlin’s Bakery had made several “best donuts” lists in the Boston area, I had to check it out.
It took my husband and me at least 10 minutes to choose two from the wide array of donut offerings. Because Ohlin’s has no seating, we brought these two home:
The chocolate with maple drizzle
Soft yet springy, with a yummy glaze that’s not too sweetThe pumpkin donut
Perfect for October! It’s a “cake” donut, but very light and moist. As you bite into it, it falls apart in your mouth. Absolute heaven! Ohlin’s has a wide array of cakes, cookies, giant cinnamon rolls – you name it. But the next time I go there again, it’ll be hard to stay away from those donuts!
My husband travels a lot for work. Recently, during a trip to Bogota, Columbia, he sent me this photo along with the comment,
I have a constant urge to drink a Corona every time I use the restroom…..
It’s October! That means it’s pumpkin time! I don’t know if it’s a chick thing, but the excitement over pumpkin doesn’t seem to extend to many of the men I know. Though you can definitely taste the pumpkin in this recipe, it’s subtle enough that my pumpkin-evading husband still enjoys it. I use ground chicken in this recipe, but you could also use chicken breast and thighs, cut into cubes. Alternatively, use turkey instead of chicken. I make this chili in a slow cooker so I don’t have to keep an eye on it, but you could also simmer it on a stovetop.
- 2 lb ground chicken (or turkey)
- 1 onion, diced
- 1 cup carrots, chopped (about 3 small carrots)
- 1 bell pepper, chopped
- 1 plum tomato, chopped
- 3 cloves garlic, minced
- 1 ¼ cup pumpkin puree
- 1 can (15 oz.) kidney beans
- 1 can (15 oz) cannellini beans
- 1 can (4.5 oz) green chilies
- 2.5 cups chicken broth
- 1 cup tomato sauce
- 2 bay leaves
- 2 tsp cumin
- 1 tsp oregano
- 1 tsp cinnamon
- 1 tsp chili powder
- salt, pepper to taste
- Saute chicken on high heat until white (about 5 minutes). Put chicken in slow cooker.
- Saute onion and garlic for 3-4 minutes. Add cumin and saute for 1 additional minute. Add to slow cooker.
- Add remaining ingredients to slow cooker.
- Cook on HIGH for 4 hours, or LOW for 8 hours.
- If you used of chicken instead of ground chicken, pull the meat apart using a fork.
per 12 oz. serving
Total Fat: 8.2 g
Saturated Fat: 2.3 g
Sodium: 124 mg
Sugars: 4.4 g
Protein: 24 g
What’s gleaning? Throughout the year, but especially during the harvest season, the Boston Area Gleaners (BAG) retrieves overripe, imperfect or hard-to-market fruits and vegetables that would otherwise be left in farmers’ fields. These foods are still edible and nutritious, and they are donated to agencies like the Greater Boston Food Bank and Food For Free. These organizations then distribute the food to local shelters and food pantries.
After having been on BAG’s mailing list for over a year now, I was finally able to help out at my first gleaning event! Gleaning events are often announced a couple days in advance, so it can be a little tough for those with full-time day jobs to join in, but there are weekend gleaning trips as well. I’m lucky enough that my employer gives me several hours of paid time a year to volunteer with a non-profit organization of my choosing.
I and five other volunteers met on a Wednesday afternoon at BAG’s headquarters in Waltham. We followed our fearless leader, Matt, to Dennis Busa Farm in Lexington where we spent about two and half hours picking 900 pounds of tomatoes, filling 36 cases!
As I stood among rows and rows of beautiful produce – huge green bell peppers, sprawling squash, vines full of pinkish and pointy-ended tomatoes I had never seen before – I considered all the hard work required to produce all this goodness that many of us simply devour without a second thought. The gleaning experience really opened my eyes to how much perfectly good food is considered “hard-to-market” and would likely go to waste without the Boston Area Gleaners. (In 2013, BAG gleaned over 88,000 pounds of food!)
You can read more about the Boston Area Gleaners, sign up to volunteer, or make a donation by visiting their website: http://www.bostonareagleaners.org/