Touring The Great North – Part 2 – Boston’s Freedom Trail

We only had a couple of days per stop along our trip, with only had one full day in Boston, which was more than enough for me. I DO NOT like big cities one bit. That being said though, I thoroughly enjoyed our Freedom Trail Tour of Boston. There is so much history about how we became who we are and how we became the United States. The Freedom Trail Tour took us all through the heart of the city. There are historical landmarks everywhere you go. Boston is known as being the birthplace of the American Revolution.

Driving into Boston from our hotel, Larry gave us all a little driving tour of the city he once called home when he was there for College. He went to Boston University, or BU as it is commonly known. Boston is a city of contrasts, filled with old and new. I love all the attention to detail in all the older buildings and architecture. It is also interesting to see old, historical buildings nestled in between all the modern buildings and skyscrapers that have been built around them.

Boston was established in 1630 by the Massachusetts Bay Colony. Boston is home to the oldest public library in the U.S. and the oldest park in the country, Boston Common.

A tribute to Samuel Adams, and NOT just for his beer. We learned so much on our tour. It was very informative and very interesting. Our tour guide was fantastic. One interesting little tidbit we learned was that this is NOT actually a model of Samuel Adams, like so many other statues are not actually truly representative of who they are supposed to represent. Apparently people like tall people, and Samuel Adams was a very short rotund man. The model for this Samuel Adams statue was a tall, fit man, and NOT Samuel Adams himself.

Our very patriotic and knowledgeable tour guide. He was very passionate and takes his job as a historical tour guide very seriously.

There are over 10,000 patriotic colonials buried in this very old cemetery, all though there are only about 200 or so actual headstones. This is very sacred and hallowed ground for America.

This is really where Samuel Adams is buried and rightfully honored.

On these steps, Paul Revere garnered support for America and her freedom.

Paul Revere’s actual house. Paul Revere is most famous for his midnight ride in 1775 to warn colonial militia of the impending British advance before the Battles of Lexington and Concord, which started the American Revolutionary War. Beyond his ride, he was a prominent silversmith, a skilled engraver whose work served as anti-British propaganda, and a successful industrialist after the war who pioneered copper and iron production. On April 18, 1775, Revere rode to warn American patriots, including John Hancock and Samuel Adams, that British troops were marching to seize military supplies. His ride was part of an alert system, famously involving lanterns hung in the Old North Church, to signal the British route of approach. This urgent warning allowed the colonial militia to prepare, giving them a crucial advantage in the subsequent Battles of Lexington and Concord.

History adorns every street, from all angles, all throughout the old city of Boston.

Snippets of modern day Boston intertwined with historical Boston.

Duck boats are all over coastal towns. They are amphibians that travel by both land and sea. Most of them are from WWII and are still functioning as tour vehicles.

If you like the hustle and bustle of big cities, then you will love Boston. If you are a history buff, then Boston is definitely a place you need to go. I HATE big cities, but I loved all the history in Boston. History is at every turn, around every corner. And for me, the historical aspects were well worth a trip to the Hub, or Beantown, famous nicknames Boston also goes by.

Stay tuned, and bring out the popcorn. We’re just getting started. 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

Touring The Great North – Part 1 – Landing in Boston

I have finally finished editing ALL my pictures and caught up with all my bazillion emails. Now I can start sharing all our fun and fabulous experiences with you.

We flew in and out of Boston, where we met up with our friends Maureen and Milos. Larry and I landed first, with about a 3 to 4 hour gap between flights, so we picked up the rental car and drove around the Boston shores a bit before going back to the airport to pick up Maureen and Milos.

The Boston coastline is beautiful. And the weather was perfect.

We couldn’t go to far or do to much, because we had to go back to the airport, but what we saw was beautiful. After picking up Maureen and Milos, we went back to the rental car company to get them added to the car as drivers. That was another long line, that we had already experienced earlier, and it took awhile once again. But once everything was settled, we drove around some more and saw a few different things, so Maureen and Milos could see some of Boston too. We even saw a wedding taking place at the Yacht Club.

We were staying just across the New Hampshire border, but we wanted to avoid the Boston traffic in the dark, so we headed towards our hotel, thinking we would find a place to eat once we got close to our hotel. You’d think on a Saturday, at only 8:00 PM, that everything would be hoppin’. That’s certainly what we thought, but NO! We tried 3 or 4 different restaurants, that were all closed, before finally just settling on stopping at a Chipotle. Maybe all the restaurants saw 4 tired and hungry tourists coming in and closed up as soon as they saw us coming. 🙂 Maureen and Milos had never been to a Chipotle before, but a made-to-order fast food chain wasn’t in our plans. Oh well, that was the start to our adventures. Many more adventures were yet to come. Travel days are ALWAYS trying and confusing, no matter where you are headed.

Stay tuned. I am just getting started. 🙂 We saw and did so much. I have LOTS to share.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

Colorado Green Chili

Phew!!!!!! I am finally all caught up. I love going on vacations, but I always have SO much to do when I get back. But now that I am all caught up, I can get back to my normal routine.

Yesterday, I mentioned I was contributing a recipe or two for my friend Sandy Axlerod’s Colorado cookbook. I just submitted a Colorado classic – Green Chili Time for Green Chili and I will do my best to come up with a few more typical Colorado gems as well.

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Green Chili is a Southwestern classic, and there are many different versions. But I think Colorado, and mine in particular (of course I’m biased), is some of the best. I load mine up with lots of pork, as well as all kinds of other fresh and good ingredients. I also like it a little on the thicker side too, to make it heartier and more like a meal. We eat it on its own, or over rice, or we add it to our breakfast burritos, and many other great dishes as well. Larry likes to top his fries with green chili and then loads it with lots of cheese too.

Colorado green chili is a thick, savory pork stew made with fire-roasted green chiles, which gives it a distinctive smoky and rich flavor. It is a point of culinary pride in Colorado, particularly in the city of Pueblo, and is a staple in many local restaurants and homes. Unlike a thin sauce, the Colorado version is a thick, spoonable stew, often made with chunks of pork shoulder. The primary ingredient is roasted green chiles, such as the Pueblo chile (which includes the Mosco variety) or Hatch chiles from neighboring New Mexico. The chiles are roasted until their skin is blackened, then peeled, chopped, and added to the stew. The roasting process adds a signature smoky flavor, while the chiles themselves provide a significant, but not overwhelming, amount of heat.  Colorado green chili can be enjoyed on its own as a soup or used as a “smothering” sauce for other dishes. It is a popular topping for burritos, breakfast burritos, eggs, and fries.

What is the difference or differences between Colorado green chili and New Mexico green chili? This is a “heated” debate. One of the main differences between the two competing versions is the types of chilies that are used. We Coloradans think ours has kicked up the heat a bit, and we like it like that! Hatch chilies may be more widely known, but roughly 500 miles north of the Hatch Valley and 100 miles south of Denver, Pueblo, Colorado, grows another, hotter type of pepper. Colorado Pueblo chilies clock in between 5,000 and 20,000 Scoville Heat Units on the famed Scoville scale. This is far spicier than Hatch chilies, which generally lie between 500 and 3,000 SHU (only a third as hot as a jalapeño pepper). Smoky, earthy, and rich, Hatch chilies are more about their distinctive taste than their heat. We like it HOT! Another major difference is the thickness. Colorado green chili is thicker than the New Mexico version. In Colorado, our weather is usually colder, so thicker stews keep us warmer.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

More Insight From My Fell Into Food Podcast – Part 3 – When Life Gives You Lemons

This is the last of my Chef Jeff Podcast series, with more words of wisdom, to help with life both in and out of the kitchen. Once again, Chef Jeff and I are asking a favor from all of you. He is trying to grow his podcast and would like you all to leave a review and 5 stars on anyone of his platforms after listening or watching. We all like to help out our friends, and see them grow and become successful. 🙂

Chef Jeff’s words of wisdom:

We all know the phrase: “When life gives you lemons…”

But in kitchens — and in business — it’s not always lemons.
Sometimes it’s a bag of onions.
Sometimes it’s a delivery that didn’t show up, a menu that flopped, or a day that just didn’t go your way.

It’s easy to write those moments off. But every challenge is still raw material — something you can work with.

That’s what creators do. Not just chefs. Not just writers.
Anyone building something real.

You take what shows up — and you turn it into something worth sharing.

That mindset shift? It changes everything.
Not just how you cook. But how you lead. How you build. How you keep going.

JEANNE JONES
hashtag#FellIntoFood hashtag#HospitalityMindset hashtag#KitchenCreativity hashtag#EntrepreneurialThinking hashtag#CulinaryLeadership hashtag#JeanneInTheKitchen hashtag#MakeSomethingOfIt hashtag#FoodIndustryVoices

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

More Insight From My Fell Into Food Podcast – Part 2 – Consistency, Honesty and Sincerity

I am almost done editing all my bazillion pictures, which means soon, you will all be hearing about our fabulous trip to the Great North. In the mean time, Chef Jeff is helping me out once more. Thank you Chef. This time we are talking about consistency, honesty and sincerity:) More Insight From My Fell Into Food Podcast; More Insight From My Fell Into Food Podcast – Part 2 – Flexibility. Chef Jeff and I are asking a favor from all of you. He is trying to grow his podcast and would like you all to leave a review and 5 stars on anyone of his platforms after listening or watching. We all like to help out our friends, and see them grow and become successful. 🙂

I have been busy working on other things too, stirring many pots on many fires; more fun things I think you will enjoy. You just need a little more patience and anticipation, and soon you will see them all. 🙂

  1. I am working on another article for Arlington Wine & Liquor Everything You Need to Know About Aperol Aperitif.
  2. My friend and fellow blogger Sandy Axlerod, from The Traveling Locovores, is busy touring around the country in her RV she calls Ladybug and is writing cook books for the different states. I am contributing a recipe or two for her from Colorado.
  3. I am also planning and preparing a special birthday dinner for Lauren. We will be celebrating her belated birthday on Saturday. Once again, you will hear all about it very soon. 🙂

So as always, I am keeping busy, but most importantly, still having fun. 🙂

Chef Jeff and I discussing consistency, honesty and sincerity.

You can show up every day.
You can post. Publish. Plate. Promote.
But if you’re not real… none of it sticks.

Consistency matters — absolutely. But it’s authenticity that builds trust.

Because people don’t just want what you’re selling. They want to know who they’re buying it from. And if they sense it’s a performance? They’ll scroll. They’ll unsubscribe. They’ll forget you.

But if you’re willing to tell the truth — even when it’s uncomfortable — you give people something they can connect to. Something they can believe in.

This is true whether you’re a content creator, a chef, a brand, or a leader.

Consistency is what gets people to notice.
Authenticity is what gets them to stay.

JEANNE JONES
hashtag#FellIntoFood hashtag#BuildWithAuthenticity hashtag#ContentWithCharacter hashtag#LeadershipMindset hashtag#HospitalityMarketing hashtag#FoodStorytelling hashtag#CulinaryVoice hashtag#JeanneInTheKitchen

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

More Insight From My Fell Into Food Podcast – Part 2 – Flexibility

Flexibility and having back-up plans are the keys to success in any business, but especially in the food industry. Things will always change and not go as planned. You have to be able to come up with a new plan in the blink of an eye or else. Just like in show business, the show must go on, no matter what.

More words of wisdom from both Chef Jeff and me:

In hospitality, the only thing you can count on… is that things won’t go as planned.

You’ll prep all day for a service that no one shows up to — and then get slammed on a slow night.
You’ll lose a dishwasher mid-shift.
Run out of a key ingredient with no time to resupply.
Get grease on your dress before expo even starts.

It’s not a matter of if something will go sideways — it’s how you respond when it does.

That’s why flexibility is one of the most underrated leadership skills in this business.
Not everything needs a meltdown. Not every pivot needs a postmortem.

Sometimes success is just the ability to shift without losing momentum.

Plan B isn’t a failure.
It’s proof you know how to keep moving.

JEANNE JONES
hashtag#FellIntoFood hashtag#HospitalityLeadership hashtag#KitchenMindset hashtag#Adaptability hashtag#RestaurantLife hashtag#CulinaryWisdom hashtag#FoodIndustryVoices hashtag#JeanneInTheKitchen hashtag#ResilienceInTheRush

I am still editing all my pictures from our trip, as well as just catching up and living normal life at the same time. With Chef Jeff’s help and insight, I am able to still communicate with all of you, and give you wise words of wisdom, and experience, I am also able to focus on catching up too. Once again, thank you Chef Jeff, for a lot of reasons. 🙂

More Insight From My Fell Into Food Podcast

Chef Jeff is so sweet. He is giving me yet another shoutout for some of my insights, that he recognized and I didn’t see myself. This was at the 24:00 minute section, where I was talking about how my blog was born. https://ajeanneinthekitchen.com/2025/10/06/fell-into-food-the-podcast/ Is he giving me more credit than I deserve? I’ll let you decide. 🙂

Chef Jeff’s kind words:

Some of the best ideas don’t start with a strategy.
They start with a moment.

Someone throws something away.
You say, “Wait—don’t toss that.”
And suddenly, you’re thinking differently about food, waste, and creativity.

That’s how Jeanne in the Kitchen started — not with a brand plan or a business model, but with a genuine instinct to use what we already have.

It’s a lesson we forget sometimes in this industry:
You don’t always need new ingredients, new tech, or new ideas.
You just need to look at what’s right in front of you… differently.

Whether it’s product development, menu design, or just feeding your family — creativity doesn’t come from having more.
It comes from reimagining what’s already there.

Thank you once again Chef Jeff for this fun and fabulous opportunity. 🙂

Fell Into Food – The Podcast

Right before I left for my Canadian vacation, I did a podcast interview with Chef Jeff Fell. https://ajeanneinthekitchen.com/2025/09/17/fell-into-food/ Chef Jeff and I had a lot of fun and it felt like I was talking to an old friend I had known forever. And here it is! The live podcast with Chef Jeff and I. There are a lot of ways you can listen. Just click on any or all of the links below and see it for yourselves. 🙂

Fell Into Food With Chef Jeff Fell

This week, I sit down with JEANNE JONES — a lifelong culinary pro turned food blogger behind A Jeannie in the Kitchen. We talk about everything from cutting onions in goggles to working 18-hour days in catering, why she left the restaurant industry, and how she found new purpose in writing.
Jeanne’s journey is filled with honesty, grit, and a deep love for food — whether she’s whipping up “first overs” or crafting a whole new recipe from leftovers. We also chat about staying real in a world full of filters, learning to pivot, and why creativity (not perfection) wins every time.

Links & Resources
Jeanne’s Blog: https://lnkd.in/gESrcneg
Cookbook Mentioned: Mediterranean: The Ultimate Cookbook
Culinary School Shoutout: Southern California School of Culinary Arts
The Raisins Commercials (Yes, Those Ones): California Raisin Board

00:00 – Intro & Jeanne’s blog origin story
04:00 – Falling into food at 15
08:30 – Culinary school hustle & hands-on learning
12:00 – Working with Chevron’s multicultural catering
17:30 – The chaos (and beauty) of catering
22:00 – Stepping away from the industry
24:00 – How blog topics are born
27:00 – Ditching video for what feels authentic
30:00 – Writing as therapy & artistic expression
33:00 – Authenticity in a filtered world
36:00 – Cooking from the fridge: Jeanne’s approach
38:00 – First overs & leftovers explained
40:00 – Cookbook dreams and marketing roadblocks
43:00 – Jeanne’s dream meal with her dad
45:00 – Wrap-up & how to follow Jeanne

Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.
YouTube – https://lnkd.in/gQM3S5mr
Spotify – https://lnkd.in/g_5kFXie
Apple Podcast – https://apple.co/41RoTm4
Pandora – https://lnkd.in/gS-wu_YJ

Follow Jeff:
YouTube: https://lnkd.in/g_ncFg9Y
Linkedin: https://lnkd.in/gGp5Z2fa
Instagram: https://lnkd.in/gSRZamTc
Facebook: https://lnkd.in/gUmBw9Vb
FellintoFood.comActivate to view larger image,

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I hope you like it. 🙂 🙂 🙂 Thank you so much Chef Jeff for this fantastic opportunity. I thoroughly enjoyed talking to you and sharing our passion for food together.

I am still editing all my pictures and catching up with everything, but I will be back in business again before you know it. Stay safe and stay well.’Til next time.

Nature Walks – The Hawk At Anthem

I like to vary my walks, so I am always trying out new places. This time I went to nearby Anthem. Anthem is an upscale residential neighborhood in Broomfield. Broomfield and Westminster border each other, and we live right on the border between them. I walked around the Anthem Lake. It was a beautiful walk, but the most impressive find was a gorgeous Red-Tailed Hawk who was up in a tree. He let me take so many great shots of him. He and I made fast friends. I was just happily clicking away with my camera, getting one great shot after another.

I tried to get him in flight, but wasn’t able to. This shot is almost better though. I love this shot. it was just pure luck. He was flying from one tree to another, where he still let me get some more great shots of him.

Have a great day and make everyday great. Stay safe and stay well ‘Til next time.

We leave for Eastern Canada early, early in the morning tomorrow. No diving this time; just taking in the sights. Once again, I will be out of touch for a couple of weeks. Don’t touch that dial. Stay tuned and don’t go anywhere. I will be back before you even have a chance to miss me. 🙂

Nature Walks – Turtles in The Sun

I haven’t seen nearly as many turtles this year as I normally do. But when I do see them, they are out sunning themselves, enjoying their day in the sun. This year I have mostly seen Red-Eared Sliders, and not very many Snapping Turtles. Usually, I see a lot of both.

TRIGGER – There is a picture of a snake at the end.

Snapping Turtle

Red-Eared Slider

I’ve also only seen a couple of frogs/toads this season too.

Though I haven’t seen nearly as many turtles as I normally do, I have seen MORE THAN my share of snakes this year. They’ve been slithering around all over, including inside and outside my garage and on my front porch and in my backyard. They’ve been EVERYWHERE!!!! YIKES!!!!! I have seen both Garter and Bull snakes all around.