The Jack Benny @ Doo Wop Diner, Malden MA

When Price and I started our adventure of looking for a place to buy we took the adventurous approach and starting blindly guess where we would want to live and looked on the web for listings. Just kidding!!! We thoroughly researched areas where we could live around Boston and that brought us to Malden one day. We set out to look around neighborhoods within walking distance of the train stations there and in the process we came across the Doo Wop Diner.


The Doo Wop Diner is your quintessential greasy spoon. There are old posters on the wall of classic cars and movie stars from the 50’s. You never see the bottom of your mug as servers are constantly buzzing around tending to the customers. As soon as you walk in you know who the regulars are as they are perched at the counter leisurely bent over a paper listening to the woman behind the counter chatting while they fill orders. I love places like this.

Places like this always make great comfort food. The Doo Wop Diner has a great variety of menu options and they playfully section the menu into different categories and are labeled such things as break it to me gently | build me up buttercup |every egg beat of my heart| hot rod sandwiches | the chubby checker double decker | a family affairall shook up. Since we were wandering around Malden early one Saturday morning we decided to stick with the breakfast dishes. While I toyed around with some different menu options I decided on The Jack Benny.


2 Poached Eggs with Ham served on English Muffins and topped with Hollandaise Sauce

My love affair with Eggs Benedict runs deep. Eggs Benedict compelety satisfies me, and just like the real Jack Benny, this was a hit. For just $6.99 I had a plate piled high with Eggs Benedict and homefries. The English muffin was gently toasted providing a nice sturdy base for the eggs. They were toasted enough to give a nice flavor was well as texture to hold up again the Hollandaise sauce. There was 1 slice of lean ham that was draped over the English muffins. And on top of that sat 2 perfectly poached eggs. The eggs were cooked well to set up up the albumin (white part) while keeping the yoke very runny. The eggs looked nice as well as they were neatly trimmed. Lusciously coating it all was a silky Hollandaise sauce. The sauce was mellow as it was a light flavored sauce without too much lemon. All together the perfect bite of English muffin, ham, egg, and Hollandaise sauce.

To go along with The Jack Benny I substituted their regular homefries with their Larry’s Special homefries for an extra $1.25. Price and I shared the homefries from his meal and mine. I suggest the Larry’s Special as I felt the regular fries where a bit plain. I prefer my homefries to have pieces of peppers and onions mixed in and the regular order did not. The Larry’s Special had pieces of onion, as well as melted cheese and some finely chopped pieces of bacon. The amped up homefries were very good but I suggest eating them quickly before the slice of cheese on top firms up again.

Such a beauty.

While we decided that Malden wasn’t for us, we did discover the Doo Wop Diner. If you happen to be in the area I suggest stopping in to enjoy a great meal.


English muffin– 15 pts

Canadian Bacon– 15 pts

Poached Egg– 25 pts

Hollandaise Sauce– 20 pts

Side– 7 points

Total: 82/100

Doo Wop Diner

269 Main Street

Malden, MA 02148

(781) 324-9441


Quinoa and Brussels Sprouts Salad

I am going to be one of those people who argue the amaziness that is the brussels sprout. It can be raw in a slaw or cooked and eaten by the bowl full. You can saute it, bake it, or roast it. I don’t remember if I grew up hating them (mom?), but I can tel you now that I love them. I really think that if you hated them growing up you should give them a try again. And if you are a brussels sprout lover then you rock already.



While the season for Brussels sprouts if June-January, I get them whenever I can because we eat them all the time. I have really been enjoying them lately roasted or sauteed with a drizzle of extra virgin olive oil and a bit or lemon. Brussels sprouts don’t take much time to cook properly, but if you get a little too distracted cooking away then you run the risk of developing a bitter taste if you overcook them. Besides overcooking them and tasting bitter, they loose a lot of their nutritional value when boiled and overcooked. Don’t miss out on a great opportunity to have some Vitamins K and C!



I practically ate this Quinoa and Brussels sprouts salad for every meal while it was in our house. It makes such a large batch that you can easily halve it and still have plenty.  I enjoyed it both hot and cold but I really think it is best the next day when all of the flavors have meld together. The dressing is pretty tangy with the lime juice, vinegar and Dijon mustard. But really it is standing up to the quinoa and Brussels sprouts so it mellows out. If you wanted to get a little crazy then I would suggest cooking up a bit of bacon, cooking the garlic and brussels sprouts in some bacon drippings, and then crumbling the bacon back into the salad at the end.



Quinoa and Brussels Sprouts Salad

Serves 8-12



  • 2 cups of uncooked quinoa*
  • 1 pound of Brussels sprouts
  • 1 red onion, minced
  • 2-4 jalapeno peppers, deveined and seeded, minced
  • 2 tablespoons of olive oil
  • 3 cloves of garlic, minced
  • 1 15 oz can of chick peas, rinsed
  • handful of cilantro, chopped
  • 1/2 cup of roasted pine nuts, optional


  • juice of 2 limes
  • 1/2 cup of extra virgin olive oil
  • 1/2 cup rice vinegar
  • 1/4 cup water
  • 2 tablespoons Dijon mustard
  • salt and pepper


  1. Prepare the quinoa according to the directions on the box, set aside.
  2. Rinse the Brussels sprouts throughly and discard discolored outer leaves. Slice the Brussels sprouts thinly.
  3. In a large skillet, heat the oil over medium heat. Once the oil is hot add in the garlic and saute for 30 seconds, while continuously moving around the skillet. Add the Brussels sprouts to the hot skillet and saute them until they have wilted and there is a nice golden brown color to some of the leaves. Turn off the heat.
  4. Add the quinoa to the skillet and mix thoroughly. Add the onion, jalapeno, and chick peas and mix to incorporate.
  5. Prepare the dressing by mixing together all of the ingredients in bowl. Mix until the mustard has been incorporated evenly. Drizzle the dressing over the salad and mix the salad to fully incorporate.
  6. Lastly, mix the cilantro and roasted pine nuts in.

*Now I know there are some people out there that don’t like quinoa and I don’t want you to be scared off this delicious salad! I would think you could substitute some orzo for the quinoa and still enjoy yourself. 

Ooh La La LO

Ruffles, butterflies, sequins, and angled… how is it that I made this page?!?!?!?? This is so unlike what I normally do. Most pages are very simple and regimented like this or this. But I am trying to do things I would not normally do. That is the only way to get better at something you do. So that is why I made this page documenting the ‘Ooh la la’ necklace from Kate Spade that Pricer gave me for my birthday.


I love the Dear Lizzy Neapolitan line from Elizabeth Kartchner because it is so pretty but that prettiness makes me a bit nervous because I don’t want to wreck anything! But I lept and had fun with this. I was playing around making swirls with the sequin ribbon and that make me think about using it for the O’s in Ooh. Then I just decided to make the whole title with it. Looking back on it I wish I would have pulled out my Cricut and cut a title first to use as a guide but I still like it for what it taught me to do.

Sautéed Green Beans with Lemon and Almonds- SRC

When Price and I were first dating he was working at a place close to Chinatown and we would often meet for lunch in there. We would often go to Chau Chow City down the road from his office. I would always get their “String Bean Szechuan Style” dish. A spicy dish that is so large that it would make up 2 lunches for me. String beans are one of my favorite vegetables so an entire dish centered around them was an obvious winner. And that is why I loved this recipe for Secret Recipe Club this month.

This month I was given Yasmeen’s blog called Wandering Spice. What I loved most about her blos is that she paired a song with each recipe. I think that is adorable. Yasmeen makes such interesting recipes that it was so hard to pick from. It sounds corny but I could see myself making most of them in the summer. I just equate flavorful spicey food for the summer. Strange… I know! So I’m sure I’ll be whipping up something like her lentil + fresh basil orzotto or her Chicken + Phyllo “Ladies Fingers”. I have not really explored cooking with lentils before , although I keep buying bags of them to stack up in the cabinet, so her recipes will definitely help me learn.



Yasmeen posted a simple Sauteed String Beans with Lemon and Almonds recipe around Thanksgiving and I was hooked once I saw it. I know that string beans are often associated with Thanksgiving but I think that they should be made more often. As long as they are not viciously overcooked and mushy. Please don’t do that to this lovely bean. And with this recipe you won’t do that since it’s quick cooking and very flavorful.

Sauteed Green Beans with Lemon and Almonds

Serves 4


  • 4 cups fresh green beans, approximately 1 1/3 pounds
  • 2 medium-sized garlic cloves, minced
  • 1/3 cup raw sliced almonds
  • Juice of 1 lemon
  • 1 tablespoon rice vinegar
  • Salt and freshly ground black pepper, to taste
  • pinch of red pepper flake, optional
  • Extra virgin olive oil, for dressing


Warm a large skillet over low heat. Gently toast the almond until they are aromatic and light brown, around 2-3 minutes. Remove from skillet and set aside.

Wash and trim the cut ends of the beans.
Turn the heat up for the beans. Once the skillet has gotten hot again,add the green beans and 1/4 cup water. Cover the skillet and let steam 2-3 minutes, until beans are just tender.

Add the minced garlic, lemon juice, salt and pepper, red pepper flake, and rice vinegar to the beans. Sauté for a 1-2 minutes, until flavours combine and beans are tender (but still crisp). Once done toss in the toasted almonds and dress lightly with olive oil.

Serve immediately or at room temperature.

Secret Recipe Club

Check out my previous Secret Recipe Club Posts:

February: Fried Pickles

December: Shrimp Sriracha Stir Fry

November: Vegetable Enchiladas

October: Pumpkin Cheesecake Bars

Check out the rest of the reveal day posts!


Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive. 

3.23-25: Weekend Recap

Left work early | nap | cleaning | pasta dinner | up early | trip to Haymarket | Mom arrived | show her around | lunch at Dorado Tacos | walk around Coolidge Corner | see house in Revere – bad foundation | see duplex again in Chelsea 🙂 | stop at Urban Grape | grocery store shopping for dinner | made bolognese for dinner with salad and garlic bread | submit offer on duplex | printer didn’t work = frantic trip to staples for printing  & scanning | watched the end of the ‘Cuse game | bed time | 5am cuddle with Pricer on the sofa | brunch at Max Brenner | Pricer went to work | mom & I went on a duck boat ride | back home dealing with accepting the counter offfer | got mom on to the highway for the ride back home | nap | dad called & woke me up | Price came home | made grilled veggies and garlic bread for dinner | watched frozen planet