I’m late to reply to this, but I have had one of these in its older version for many years and LOVE it. You can plug it in when you get to work, and it will warm your soup/leftovers in an hour or two while you are working in the morning, You can unplug it before lunch time, to let it cool off a little (though I don’t think it heats things to super hot temp).
Just had to share my enthusiasm, especially as we head into cooler weather.
Made these tonight for dinner:
Pretty good and easy however not nearly as good as a good ol’ real BLT sandwich and more effort overall too…
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The song of the crickets hangs in the air, drawing out those golden moments when summer gives way to fall. The food in my fridge is less forgiving. Stuff needed using. Now. That’s how chili with smoky pulled chicken and mostly CSA vegetables ended up as Tuesday night dinner.
Speaking of fall, I hope to make a final run to Hubba’s Real Pit BBQ food truck in Westford (MA) to pick up more pulled chicken and beef brisket for our freezer. Their last day of the season is September 29 (Thurs. - Sun. hours as they prepare to hibernate).
P.S. Another of our seasonal faves, Kimball Farm Ice Cream, ends its season October 14. Time for us to “squirrel up” (as I like to say!) with treats for cooler weather.
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Whenever I hear the word “crickets,” it reminds of the mini-story within “Mouse Soup” by Arnold Lobel. It’s a favorite story/book of mine and almost 10-year old Spring Onion’s and we always reference it (just yesterday, in fact).
I haven’t been being able to participate on the greater Boston board lately. Too much going on, but I just wanted to chime in and say I’m following and savoring all the GBA posts. Hope to be more active sometime soon.
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I always enjoy your posts about eating adventures far and not-so-far from Boston!
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What @Madrid said! We hang on your every word!
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When I think fall I think of cassoulet and roast venison. Although venison is harder to find these days.
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Check out Alpine Butcher in Lowell.
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Cider doughnuts! Best eaten freshly made, as peeps here will know. Though one always has the option of a doughnut sundae if the goods aren’t snarfed immediately.
Doughnut maker in action at Russell Orchards in Ipswich this past weekend.
Cider doughnut sundae at home later, with Kimball’s vanilla ice cream and cajeta caramel topping that I had squirreled away in the fridge.
So if life gives you cider doughnuts…
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OMG, OMG, OMG. This looks amazing!
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I haven’t had the cider doughnuts from Farmer Dave’s yet this season. If memory serves, I remember their version being one that holds up nicely if not consumed immediately. I recall enjoying theirs for dessert with a dollop of whipped cream or mascarpone on the side.
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I limit myself to the half dozen I get from Cider Hill Farm in Amesbury every year when I go up for my unpasteurized apple cider.
Two get eaten in the car as I’m pulling out of the parking lot. 
The other 4 somehow lasted another 2 days, probably because I was at work.
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That all looks delicious. And while I usually gate keep some things, I will let y’all in on a cool little hidden gem for those willing to treck to the Canton area: Pakeen Farm has (in my humble opinion) the best cider donuts I’ve ever had. The farm is in a random area of Canton that’s off the beaten path in a residential area and their donuts are mini but to die for. Cannot recommend it enough.
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My kind of find! Mini cider donuts are preferable in my book.
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10/10 cannot recommend it enough. Plus it’s near Trillium so you can wash that down with a couple of fresh beers or cocktails
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I assume that’s an inclusive “or”
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obviously! 
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Just tried a variation on this - soaked slices of Pannetone in bourbon, vanilla ice cream on top, drizzled warm cajeta on top. Excellent! It’s gone, so can’t take a pic.
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My goodness, that sounds like a delicious use of panettone. Now I want that.
I used Fat Toad brand Salted bourbon cajeta, which was shockingly good. To love cajeta you have to have a high tolerance for goatiness. Otherwise you could use dulce de leite.
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