I ♥ leftovers!

joehortonI am a member of the Salisbury Singers Community Chorus with fellow crooner and friend Joe Horton. Before our Monday night rehearsals, we go to dinner at Tweed’s Pub and have the same waitress, Luan, every week. After dinner, even if it might make us late, we get coffee from Starbucks. We are creatures of habit and we know it. But we often kid ourselves by asking, as if it’s a fresh idea, “Want to get a coffee?” It lends a rhythm to our weekly ritual.

One thing I also keep the same is that I change my dinner choice. Tweed’s has too long a list of simply awesome choices. It practically demands a consistent change of perspective.

This past week we chose the same meal from the list of specials; center cut pork chops over fajita onions and peppers, with melted swiss cheese. We also copied each other and selected the steamed veggies on the side. Tweed’s is far from stingy. When we were totally stuffed and forced to stop eating, the skillets were still more than half full. I immediately began mentally noting the options for use of what became 4-5 cups of nicely cooked onions, peppers, carrots, brocolli, zucchini and summer squash.  When Luan asked about to-go-boxing, I was asking Joe for his leftovers.

Pork Chops Fajitas!?! Yeah, it felt weird. BUT when it’s together, it’s just right!

A couple of days later, I got hungry. In my fridge was this white Styrofoam cube of fond memories. What to do…what to do!

Eat ’em! This is the path to my achievement (4 servings):

  1. Pre-heat the oven. Bake. 350 degrees.
  2. Warm the whole hodge-podge of veggies in a 12-inch skillet. (There was between 4 and 5 cups of cooked vegetables.)
  3. fajita frittata servingIn a separate bowl, scramble
    • 6 eggs
    • 1/4th cup ricotta cheese
    • 1-2 teaspoons Italian seasoning
    • 1/2 teaspoon garlic powder
  4. When the veggies are 75% warmed, gently fold in the egg mixture into the skillet. Evenly Distribute.
  5. Bake 25-30 minutes. Let Cool on counter.

Fajita Frittata! Whatevah! Enjoy-ah!fajita frittata

Oh Boy! The Boynton

boynton-family-restaurantOn certain Tuesday nights, my friend Tina and I go to “get soup” at The Boynton. Truth is, for me, it’s soup for the soul. It is for her, too, but she also loves their Chicken Rice Soup ($3.99). A Comforting Chicken Stock with an abundance of Rice, Chicken and bits of Carrots.

The Comfort continues in our conversation. Tina is a life gift. She’s a lady that leaves a mark on a person’s life. A good woman. No doubts here. We are growing people and we cheer each other on. We take time to talk to each other and listen to each other too.

The Boynton has grown quite a bit during its time in Worcester. I started enjoying their good food when they were a pub and a neighboring pizza shop. The bartender or, on certain nights, a waitress would assist with food. As you know, I am here for food, so all I’ll mention about the drinks is: they don’t skimp.

The Boynton’s food is indulgent. In the last 15-20 years, the growth of the business has been revolutionary. They’ve:

  1. Remodeled and reorganized.
  2. Rebuilt the pizza shop into a full-sized state-of-the-art all-stainless-steel, shiny, new kitchen.
  3. Implemented an entirely new menu.
  4. Purchased neighboring property to increase the size of the parking area.
  5. Grew more and more. They even put dining room additions onto the dining room additions!

It’s great!! This growth was mandatory. The Boynton is packed on most Tuesday nights at nearly 10pm. The energy is high and environment relaxed with populations of all ages and walks of life coming together. The table and bar service is really good. I’ve never been wary of this destination. Click here to make a reservation and beat the crowd.

boynton_barThis past week, we ventured there after Tina got out of work. I arrived first and secured a table on the outer border of the main bar area. Our waitress, Nikie, greeted me within a few minutes and was knocking my socks off from the very beginning. I ordered our beverages and an appetizer. We were off to the races. I was feeling a win coming my way.

What did we eat? Tina had her soup and shared the appetizer with me. I was craving pizza and decided that I would chance a suggestion from the waitress. I was thinking she’d suggest something healthy and she delivered. A small pizza with eggplant, broccoli and garlic. I added onions, peppers and feta. Y’all know how I feel about Feta.

Spinach Artichoke Dip ($10.99) Spinach and Marinated Artichoke Hearts blended with Garlic and Herb Cheese topped with Parmesan Cheese and oven baked. Served with Pita Chips. I asked Nikie to replace the chips with simple pita bread wedges. I can’t get the thought of deep fried bread into my wellness plan. LOL. She was happy to help.

Sm. Cheese Pizza + Broccoli, Feta, Garlic, Eggplant, Onions and Roasted Red Peppers = a mound of a pizza prices fairly at $13.73. This pizza was 4 meals. Very pleased.

We love to chat with servers. We also learned that Nikie is a vegetarian, a factory farm activist and a climate activist.

For those of you reading my meanderings, you may remember The Sole ProprieterThe Boynton is directly across the street. This Highland Street neighborhood must have good eating in the water or something. Try The Boynton – you can order online and pick up or eat in the brick-walled comfy space you see here. They are always going to make you happy with your decision.

This is direct from the Boynton website and I AGREE: “Highly recommended for a night out with friends, dinner with the familly and a popular spot for students. Named after one of the founding fathers of Worcester Polytech, the Boynton Restaurant is located at 117 Highland Street, (Route 9), ample parking in the back.”

Go. Experience. Enjoy!

photo credits: http://www.boyntonrestaurant.com/