Apricots budding, change approaching

Mmm. I can almost feel the skin give way to soft, tart, sweet flesh. Or the juice that collects on the bottom of my mouth. Apricots are on the backyard tree, a sign that summer creeps closer. I await the day to collect the pale orange fruits and dream up ways to use them. Last year, they went into an *apricot pie and a chutney. We had plenty. They are well enough eaten out of hand. I actually like them raw. The interplay between sweet and tart is right on. They became very tart when baked in the pie. Ah, signs of spring and summer. The chives and sage look great. The thyme is doing just fine and my brother recently brought home an oregano plant. But will I be around to reap the apricot harvest?

I’m leaving in May for a three-month internship with America’s Test Kitchen (Boston Common Press Limited Press publishes Cook’s Illustrated and Cook’s Country magazines). Sounds like I’ll be doing half the internship on the kitchen side – prep, help with food styling, gathering equipment - and the other half on the research end (calling a company and finding out its Parmesan cheese, for instance). I’ve got a place to live, which is about a 20 minute walk from the internship. I won’t bring a car and will have to learn the ins and outs of the “T”, Boston’s subway system. It’s going to be a change – leaving the home I’ve known in Mission Viejo, my family, friends and church. While I am away physically, they are only a phone call away. This is the time to seize an opportunity; to be out on my own, gain a sense of independence, explore a new area and meet new people. All of which to say, the season’s change and I am about to make a change with them. Embrace what you have. Savor every last bite. Please save some apricots.

• Apricot pie is an adaptation of a recipe that appeared in Comfort Me With Apples by Ruth Reichl, editor-in-chief of Gourmet magazine.

A Taste of Boston

My dad and I spent last weekend in the Boston area and neither of us sampled good ol’ New England clam chowder. The thick, creamy concoction of clams, potatoes and bacon didn’t grace my stomach with its richness. I know, you’re probably thinking, “How could you visit Boston and not have clam chowder?”. Truth be told, I generally stay away from soups with cream or butter when ordering out. As for entrees, that’s another story. But my dad and I managed to hit an appetizer portion of the area’s dining scene during our weekend stay. We arrived for dinner Friday night and ate breakfast and dinner out both Saturday and Sunday. We ate breakfast at the Marriott in Cambridge on Saturday.

Best meal all weekend: Dinner Saturday night at Green Street. This mellow, inauspicious spot off, you guessed it, Green Street, offers an intriguing menu of seasonal fare , which doesn’t take a half-hour to browse. The pork shoulder, braised in red wine with rosemary, over mascarpone polenta ($17) was delicious. The opague polenta was as creamy and smooth a polenta as I’ve had. The tender shredded pork could have been eaten with a spoon. I was looking for a casual spot and this place came up. It’s a small restaurant with a dining room that overlooks the bar. There aren’t too many inside when we arrive, but by the time we leave, this place has drawn in the crowds. And waiters are adept at refilling water.

Green Street

280 Green St. Cambridge, Mass. 02130

Hours: Sun – Wed. 5:30 p.m. – 10:30 p.m.; Thurs. – Sun. 5:30 p.m. – 11:30 p.m.

Ph: (617) 876-1655

We enjoyed breakfast at S & S Restaurant in Cambridge on Sunday morning. The place has served customers since 1919. I finished off my plate of peach granola pancakes, sausage and fruit. The pancakes are ideally cooked: brown on the outside, soft on the inside, with the occasional peach sliver. A few clusters of granola top the cakes. They also have the Nova Scotia omelette, with lox and sauteed onions which comes accompanied with home fries and a choice of toast, English muffin or bagel. 

S & S Restaurant

1334 Cambridge St.

Cambridge, Mass. 02139

Hours: Mon. – Wed. 7 a.m. – 10 p.m.; Thurs. – Fri. 7 a.m. – 11 p.m.; Sat. 8 a.m. – 11 p.m.; Sun. 8 a.m. – 10 p.m.

Ph: (617) 354-0777

Fax: (617) 354-6924

Favorite place combining atmosphere and food: Though it was a little noisy, the Parish Cafe and Bar is a fun, cozy hangout on Boylston Street. Judging from the amount of customers, this place has something going. The Parish Cafe combines lively vibe with an exciting list of sandwiches and entrees. The sandwiches come from various chefs in the area. We are seated in a few minutes. The concierge at our hotel said they have good wine and he was right. My glass of Merlot was soothing. The list of sandwiches fills one of a two-page menu. We both order from the other side. Cod cakes with tomato remoulade, potatoes and a refreshing corn salsa  is a deal at $10. My dad chooses cottage pie, ground beef , lamb and veal topped with peas, carrots, tomatoes and pan-fried mashed potatoes. The two cod cakes were mushy, but cottage pie, drizzled with demi-glace, was a hearty comfort. 

Parish Cafe and Bar

361 Boylston St.

Boston, Mass. 02116

Ph: (617) 247-4777

Fax: (617) 247-3210

Didn’t make it to No. 9 Park, Barbara Lynch’s restaurant, but still sampled a bit of the city’s restaurant scene. I’ll be back in a few months, set to start a three-month internship at America’s Test Kitchen (publishers of Cook’s Illustrated and Cook’s Country magazines) in Brookline, Mass., so there’s a city left to explore and eat. Maybe I’ll sneak in some chowder.