It's a pie, mate! 
After Brekky I made sure to purchase a mini meat pie to-go from KO Catering & Pies. These savory Australian treats can be kept refrigerated and popped in an oven preheated to 350 degrees for 20 minutes.
A steaming flaky pastry stuffed with juicy flavorful beef and melted cheese, down under eats have proved a worthy cuisine in my book. 
I owe it all to owners Cara & Sam for bringing a taste of the outback to South Boston. You owe it to yourself to make way to 87 A Street for a taste of the coveted meat pies that even made Stuff Magazine's list of "Best 25 Things We Ate This Year". 
I'd have smothered this one in ketchup like they do in the homeland, but alas I seem to be down a bottle. In addition to meat and cheese they serve up a classic (meat only), a curried vegetable and an Irish beef stew pie.
May I recommend a winter brew pairing? 
Standing up to the Aussie's meat pie is Blue Moon Winter Abbey Ale crafted with roasted malts, a touch of wheat and hint of Belgian sugar. 
This rich beer with caramel and toffee notes definitely pairs well with hearty cold weather dishes, stews and even chocolate desserts!
Geoff & Drew's Double Fudge Chunk makes an appearance for dessert. Speaking of, last Thursday night pre G&D's cookie tasting at Clover I had the pleasure of joining some friends at Noir Bar for drinks and appetizers. 
Noir Bar is a sultry and intriguing cocktail den located inside the Charles Hotel at 1 Bennet Street in Harvard Square. Low movie theater-esque lighting, deep set black booths and red accented decor set the scene where an extensive 3 page drink list awaits. 
We each chose something vastly different. Megan's love of St. Germain steered her to the Signature "Film Noir" Drink menu for a Scarlet Street ($13) st. germain elderflower liqueur, blood orange purée, champagne.
These next two drinks are off the "Case for Classic Cocktails" menu. I went with the Periodista ($12) myers’s dark rum, cointreau, apricot brandy & fresh lime. 
I was in the mood for a dark alcohol, so Myer's Rum fit the bill, but it was the apricot brandy that sold me. I also tend to gravitate towards drinks with fresh lime.
Meghan warmed up with a Sazerac ($12) new orleans style – old overholt rye whiskey, peychaud’s bitters, simple syrup & a touch of ricard pastis.
Emily joined us as well, her drink of choice was a glass of Malbec. Noir Bar offers a 5-4-3 happy hour deal known as Noir Bites where each week they feature a $5 flatbread, $4 sandwich and $3 snack. We munched on the 5 and the 3! 
Avocado dip ($3) sage, spicy tomato and walnut. I didn't get much spice or tomato, but I did appreciate the thick chunks of avocado and the creamy nuttiness of the walnuts. You can't beat a plate full of chips and glorified guacamole for $3!
The Flatbread ($5) anchovies, capers, olive paste and goat cheese was expectedly salty.
I haven't had much exposure to anchovies so this was fun to try! The flavors proved more balanced in the Grilled Flatbread ($10) made with Dried Peaches, Goat Cheese, Prosciutto & Balsamic Reduction with Arugula off the regular bar menu. 
Dried Peaches for the win! Noir Bar keeps it classy yet affordable. I would be content to linger over cocktails and 5-4-3 Happy Hour plates any day of the week.
After Brekky I made sure to purchase a mini meat pie to-go from KO Catering & Pies. These savory Australian treats can be kept refrigerated and popped in an oven preheated to 350 degrees for 20 minutes.
A steaming flaky pastry stuffed with juicy flavorful beef and melted cheese, down under eats have proved a worthy cuisine in my book. 
I owe it all to owners Cara & Sam for bringing a taste of the outback to South Boston. You owe it to yourself to make way to 87 A Street for a taste of the coveted meat pies that even made Stuff Magazine's list of "Best 25 Things We Ate This Year". 
I'd have smothered this one in ketchup like they do in the homeland, but alas I seem to be down a bottle. In addition to meat and cheese they serve up a classic (meat only), a curried vegetable and an Irish beef stew pie.
May I recommend a winter brew pairing? 
Standing up to the Aussie's meat pie is Blue Moon Winter Abbey Ale crafted with roasted malts, a touch of wheat and hint of Belgian sugar. 
This rich beer with caramel and toffee notes definitely pairs well with hearty cold weather dishes, stews and even chocolate desserts!
Geoff & Drew's Double Fudge Chunk makes an appearance for dessert. Speaking of, last Thursday night pre G&D's cookie tasting at Clover I had the pleasure of joining some friends at Noir Bar for drinks and appetizers. 
Noir Bar is a sultry and intriguing cocktail den located inside the Charles Hotel at 1 Bennet Street in Harvard Square. Low movie theater-esque lighting, deep set black booths and red accented decor set the scene where an extensive 3 page drink list awaits. 
We each chose something vastly different. Megan's love of St. Germain steered her to the Signature "Film Noir" Drink menu for a Scarlet Street ($13) st. germain elderflower liqueur, blood orange purée, champagne.
These next two drinks are off the "Case for Classic Cocktails" menu. I went with the Periodista ($12) myers’s dark rum, cointreau, apricot brandy & fresh lime. 
I was in the mood for a dark alcohol, so Myer's Rum fit the bill, but it was the apricot brandy that sold me. I also tend to gravitate towards drinks with fresh lime.
Meghan warmed up with a Sazerac ($12) new orleans style – old overholt rye whiskey, peychaud’s bitters, simple syrup & a touch of ricard pastis.
Emily joined us as well, her drink of choice was a glass of Malbec. Noir Bar offers a 5-4-3 happy hour deal known as Noir Bites where each week they feature a $5 flatbread, $4 sandwich and $3 snack. We munched on the 5 and the 3! 
Avocado dip ($3) sage, spicy tomato and walnut. I didn't get much spice or tomato, but I did appreciate the thick chunks of avocado and the creamy nuttiness of the walnuts. You can't beat a plate full of chips and glorified guacamole for $3!
The Flatbread ($5) anchovies, capers, olive paste and goat cheese was expectedly salty.
I haven't had much exposure to anchovies so this was fun to try! The flavors proved more balanced in the Grilled Flatbread ($10) made with Dried Peaches, Goat Cheese, Prosciutto & Balsamic Reduction with Arugula off the regular bar menu. 
Dried Peaches for the win! Noir Bar keeps it classy yet affordable. I would be content to linger over cocktails and 5-4-3 Happy Hour plates any day of the week.
Two pie's for Adam and I; a classic Margherita ($12) fresh buffalo mozzarella, plum tomato sauce and fresh basil drizzled with extra virgin olive oil and the inventive Vesuvio ($15.50) Fresh imported buffalo mozzarella, roasted peppers, ricotta cheese, cherry tomatoes, finished with fresh sliced prosciutto. 
Antico Forno never dissapoints. 
And neither does Boston Common Coffee Co. A tasty Egg Nog Latte, made with half egg nog, half whole milk was warm and frothy with just a touch of sweetness. As I ventured to spend time with Adam's family in Quincy on Tuesday I sipped it while I rode the T. 
I haven't been cooking at all lately! And so it goes....
Originally, I wanted to make my favorite fall treat: Pumpkin Spice Chocolate Chip Cookies. I couldn't find pumpkin puree anywhere. It wasn't avalible online via 
I had no idea it was that bad! What a travesty, not only for fall baking, but especially for those poor farmers. I switched gears to good old chocolate chip. As a result, there are a few extra ingredients pictured necessary for the pumpkin cookies but not the regulars. Oh and for the record I actually had King Arthur Flour in my cabinet, it was not purchased specifically for this venture in baking. I am not sure why I have bread flour as opposed to all purpose flour. I've never baked bread and I have no idea if I can bake cookies with bread flour (technically I had 1 cup all purpose, it was the last of an unpictured bag) but here goes nothing. The list:
2.5 cups all purpose flour
Pumpkin Beer! 
Notes of clove and nutmeg provide a slightly sweet, slightly spicy, copper-orange Pumpkin Ale. Now where was I....
3) Add the flour to the butter and mix. Carefully stir in the chocolate chips. Bake at 350 degrees for about twelve minutes, or until golden.
These are scary big. But as it turns out, you can bake cookies with bread flour. Perhaps this Saturday at KAF I will learn the difference in flour types. 
Cookies for dinner. 
Cookies for breakfast.
Cookies for road trips!
