Good Morning, Sunshine! Thank You for the Unspeakably Gorgeous Sunrise, So Let's Just Say it in Pictures

{Ok, ok, pictures and a few words}

Came up to Boston for a visit with my awesome mom (mawsome? awesmom?).  She lives in the converted 1917 Prince Spaghetti factory on Boston's waterfront. (Yup, my brother worked as Aladdin at Disneyland, and my mom lives in a spaghetti factory, and that's just the beginning *sigh*) 

 Sun setting behind us, to the back of the building {below}.

{View:  form left, the stone building is Lewis Wharf, next is the roof  of a commercial building, in the distance is the Hyatt Harborside, the white and gray building at the end of the wharf to the right is Yachthaven, which, in case you are thinking of visiting my mom and would like to arrive on your yacht, caters to mega yachts, the lights behind it are a bunch of tugboats just hanging out, and along the right is Commercial Wharf.)

Not much (um, nothing) can make me actually WANT to get out of bed at 6:15 AM except the glow coming the floor to (high) ceiling, quadruple width glass separating Mom's living room from her porch looking out onto Boston Harbor.   

This morning, half (probably more like three-quarters) asleep, I stepped out there, with camera, in my jammies.  Oh what a sight!  (both the sunrise, and me in my jammies snapping the sunrise in the frigid cold ... for different reasons.)

Everything below is sunrise over about 30 minutes, enjoy!

 

The pilings you see to the left, poking out of the water, are original wooden supports for the buildings that used to be on these wharfs more than 100 years ago. They are actually privately owned real estate.

 

Lobstarama Goes Lobstah Ravioli (LobRav!)

I lived in Southern California when for two years from 21-23.  I represented a fun restaurant out there doing PR.  I used to hang out the chefs.  One, named, NOT kidding, Fabio, a few years fresh from Trieste, Italy (so close the border accounted for his being a 6'5" redhead).  He showed me the easiest way to make ravioli that everyone uses now:  the fabulous wonton wrapper.  Open a can of pumpkin puree, scoop onto a wrapper, use a little water to seal it into a triangle shape over the filling, boil very gently and voila!  Serve with sauce to dip in or as a dish on its own.



With all of that leftover lobster meat, and mom taking Valentine + Valentine (my husband and his wonderful brother) to wait in line for tickets to watch batting practice at Fenway (Red Sox - White Sox game, V+V are rabid fans of the latter), I decided to put that lobster meat to good use.