Boston is our favorite city. We're only a 3 hour trip, so we're fortunate to be able to visit and stay at least 2-3 times a year. The North End is a wonderful place to eat, walk and relax. There are cobblestone streets, churches, salumerias, green grocers and wonderful restaurants. Maurizio's is a good restaurant (Sardinian cuisine) with a nice atmosphere and good service. Our two favorite pastry shops are Maria's on Cross Street or Modern Pastry on Hanover Street. They're more of a "local" bakery rather than a tourist attraction (pardon my opine but Mike's reminds me of a "Buddy the Cake Boss" type of place. Mediocre but let's line 'me up and get 'em out LOL. And yes, I've had a Buddy's cake and it was nothing to write home about). Try Modern Pastry's cannoli's and Maria's sfogliatelle...Maria's sfogliatelle is swoon-worthy. And Modern Pastry fills their cannoli to order, which is crucial. If it's pizza you crave, make the trip to Ernesto's. For a very reasonable price you get 2 slices (which is half a pie) and a drink. It's my hubby's favorite haunt and their pizza is delicioso! Faneuil Hall (the meeting hall, not the marketplace) has National Park Service rangers presenting historical talks every day and they know their history! You can usually walk in and wait for the next session to begin (every half-hour or 45 minutes). And it's free ;o) A visit to the Isabella Gardner Museum is worth the trip. It's a beautiful, intimate museum with an interesting history. The Museum of Fine Arts is wonderful and the two museums are a stone's throw away from each other. Check their web site to see what showings they currently have on their calendar. Take a trek to Boylston Street. While you're in that "neck of the woods", go to the Boston Commons. The Boston Commons is also the start of the Freedom Trail. I agree about the trolley tour. It's a nice way to get an overview of the city and the guides will interject some fascinating stories and have interesting information about the parts of the city your tour takes you. The "T", which is Boston's subway, is very easy to maneuver and cheap. Just pay attention because sometimes the train doesn't stop at a "scheduled" stop, instead going past where you planned on stopping. You might have to get off before/after a planned stop, so just pay close attention. Close to Faneuil Hall are some great local bars. Some of them have terrific food, too. The Black Rose is an authentic Irish pub and the food is down-home Irish fare. They also have live music (Irish, of course) on certain nights. Enjoy your visit...I'll bet you'll fall in love with this wonderful city.

oberon476: Fortunately our business is growing and thriving regardless of the confusion. We do not advertise yet we have grown tremendously over the past 10+ years. That growth is driven by word-of-mouth referrals and repeat business. The contractor using our name dissolved his business in PA but then reestablished it in NJ. Since then it seems he has gone out of business so I am hoping that problem has been resolved. Unfortunately these reviews from years ago remain. That is why I posted 9 years after "barnliving" posted. By the way, I was eventually able to identify the owner of "barnliving". I can not speak for him to explain why he left such a negative review but I am able to confirm that he is not now nor has he ever been a Green Mountain Window customer.

My Mum‘s name is Claire and she grew up in Boston, but moved away as a married adult. When her childhood bff wrote her letters, they always began “Dear Clay-uh”. Of course I never noticed she had an accent but once she gave a ride home to my Jr High friend (maybe 15 years after leaving Boston?). The next day in school the friend asked “why does your mother talk like that?” I don’t remember her saying anything besides Hello and where do you live. Had she used the words car, park, or old dressa? 😆

Boston Baked Beans Canning Recipe This Boston baked beans recipe infuses white beans with a savory sweet broth made from molasses, brown sugar, salt pork, and onions. It is baked in the oven and then pressure canned for food storage.Prep Time2hours hrs 30minutes minsCook Time6hours hrsTotal Time8hours hrs 30minutes minsCourse: PantryCuisine: AmericanKeyword: canning baked beans Servings: 12 servingsCalories: 340kcal Author: Grow a Good Life Ingredients 4 cups dried navy beans about 2 pounds 8 ounces salt pork or bacon cut into 3/4-inch pieces (optional for flavor) 3 large onions sliced 2 dried bay leaves 2/3 cup brown sugar 2/3 cup molasses 3 teaspoons dry mustard powder 2 teaspoons kosher salt (optional for flavor) Instructions Prepare the Beans Sort through the dry beans and pick out stones or damaged beans. Rinse the beans well and rehydrate the beans using one of the following methods: Quick Soak: Bring a large pot of water to boil over high heat, add the dried beans, and boil for 2 minutes. Remove the pot from the heat and let the beans soak for 1 hour. Overnight Soak: Add the beans to a large pot and fill with enough water to cover the beans by about 2-inches. Cover the pot, place it in the refrigerator, and soak the beans in a cool area for 12 to 18 hours. After soaking, drain the beans and rinse well. Rinse the pot and add the beans back into the pot. Fill the pot with fresh water to cover about 2-inches above the soaked beans. Place the pot on the stove, and bring the beans to a boil over high heat. Reduce the heat to low and let the beans simmer until the skins begin to crack, about 30 minutes. Stir the beans occasionally to prevent sticking and add warm water if needed to keep the beans covered. Bake the Beans Preheat the oven to 350˚F. Drain the beans saving the cooking liquid. Add the drained beans to an 8-quart Dutch oven, or divide into two large 13 x 9 x 2 inch-baking pans. Spread the salt pork or bacon, onions, and bay leaves over the beans. In a large bowl, combine 4 cups of the bean water (add water if needed), molasses, brown sugar, dry mustard, and up to 2 teaspoons salt, if using. Pour over the beans. Cover and bake in a preheated oven for 3 1/2 hours. Stir every hour or so, and add water if needed to keep the beans soupy. Prepare the Canning Equipment Wash the jars, lids, and rings in hot soapy water and rinse thoroughly. Set the lids and rings aside until you are ready to use them. Place the jar rack into the pressure canner, and fill with water per your pressure canner manufacturer's instructions: Presto is 3 quarts, Mirro is 2 quarts, and All American is 2 to 3 inches. Fill the jars halfway with hot water, and then place them on the rack in the canner. Bring the canner to a simmer for 10 minutes (180˚F). Keep hot until you are ready to fill them. Can the Baked Beans Remove the baked beans from the oven and give everything a good stir to combine. Pluck out and discard the bay leaves. The beans should be soupy in order for the heat to penetrate evenly though the jar. If you need to add water, use the hot water from the canner. Spread a kitchen towel on the counter. Use your jar lifter to remove a jar from the canner. Pour out the water (save it for washing dishes), and place the jar on the towel. Keep the remaining jars in the canner, so they stay hot. Place the canning funnel on the jar. Use a slotted spoon to remove the beans from the pan and fill the jar with beans to about 3/4 full. Ladle hot cooking liquid over the beans while maintain a 1-inch headspace. Remove air bubbles with the bubble popper, and wipe the rim with a damp towel. Center a lid on the jar, place the band over the lid, and screw it on until fingertip tight. Use the jar lifter, and place the jar back on the rack in the canner. Repeat with the rest of the jars until the canner is filled, or you run out of beans. Close the pressure canner and secure the lid. Leave the vent open, adjust the heat to medium-high, and bring the canner to a boil. Allow the pressure canner to vent for 10 minutes, then place weight on the vent. Once the canner has reached the correct pressure (10 pounds for weighted gauge canner, and 11 pounds for dial gauge canners.), set a timer, and process pints for 80 minutes (1 hour and 20 minutes), and quarts for 95 minutes (1 hour and 35 minutes) at altitudes of less than 1,000 ft. Adjust for your altitude if necessary (see table below). Adjust the heat as needed to maintain a steady pressure. When the processing time is complete, turn off the heat and allow pressure canner to de-pressure on its own (approximately 1 hour). Once the canner is at zero pressure, wait 5 minutes, unlock, and remove the cover by tilting the lid away from you so that steam does not burn your face. Let the canner set for another 10 minutes to adjust to the change in pressure. Spread a dry kitchen towel on the counter, and use the jar lifter to lift jars from canner and place on the towel. Keep upright, and don't tighten bands or check the seals yet. Let sit undisturbed for 12 to 24-hours to cool. After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center. The lid should not pop up. If the lid flexes up and down when the center is pressed, it did not seal. Refrigerate the jar and use up within a few days. Remove the ring bands, wash, label, date, and store in a cool, dark location (50 to 70 degrees F). Use within a year for the best quality. Yields 6 pints, or 3 quarts. Notes This is a tested safe canning recipe from the Ball Blue Book Guide to Preserving. Altering the recipe may make it unsafe for canning.All times are at altitudes of less than 1,000 ft. Adjustments must be made for altitudes greater than 1,000 ft. (see chart below)I am happy to answer any questions, but if you need immediate canning help or answers, please contact your local extension office. Nutrition Serving: 0.5cup | Calories: 340kcal | Carbohydrates: 63g | Protein: 19.3g | Fat: 9g | Saturated Fat: 2.7g | Cholesterol: 21mg | Sodium: 173mg | Potassium: 1685mg | Fiber: 23g | Sugar: 8g | Calcium: 161mg | Iron: 5mg