Homes in Brockton, Newton that help bring the outside in
LOT SIZE
0.16 acre
BEDROOMS
5
BATHS
2 full, 1 half
LAST SOLD FOR
$157,900 in 1999
PROS
Enter this gabled, corner-lot 1925 Colonial with Victorian-style flourishes by way of an elegant foyer with hardwood floors. The spacious living room at right features bay windows and a gas fireplace, and the formal dining room beyond has a coffered ceiling. French doors lead to a heated sunroom with walls of casement windows plus access to the backyard and a garage with wood stove. The updated eat-in kitchen has quartz counters, stainless appliances, and two-toned Shaker cabinets; there's a half bath nearby, and a mudroom exits to the side porch. Up either staircase, four bedrooms (one with access to a walk-up attic room) share a roomy bath. The basement has laundry, a family room, bedroom, and bath.
CONS
No central air.
Advertisement
43 Ash Street in Brockton
Handout
Sue Hays, Keller Williams, 508-259-5116, kw.com
Get Starting Point
A guide through the most important stories of the morning, delivered Monday through Friday.
Enter Email
Sign Up
$1,575,000
50 GROVE HILL PARK / NEWTON
Sunroom of 50 Grove Hill Park in Newton.
Handout
SQUARE FEET
2,389
LOT SIZE
0.21 acre
BEDROOMS
4
BATHS
2
LAST SOLD FOR
$1,207,000 in 2016
PROS
This 1921 Craftsman with hardwood floors is set on a tranquil cul-de-sac in Newtonville. From the sunroom entryway, French doors open to an inviting living room with stone fireplace, recessed lights and speakers, and built-in shelves. A breakfast bar splits the dining room from the open kitchen with Shaker cabinetry, double sink, stainless appliances, and granite counters. A nearby mudroom with pantry storage leads to a side patio and fenced yard. Past a bath, the primary bedroom connects to a heated sunroom with over a dozen swing-out windows and rich wood wainscoting. On the second floor, three more bedrooms share a newer bath with double vanity. There's a family room and laundry in the walk-out basement.
CONS
Shared driveway.
Advertisement
50 Grove Hill Park in Newton
Handout
Noreen Boyce, Advisors Living, 617-749-5308, nboyce@advisorsliving.com
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Los Angeles Times
7 hours ago
- Los Angeles Times
Don't buy fancy butter to make great pie. Here's why
When it comes to the fat in pie dough, there are no kings. In terms of its ingredients, pie dough couldn't be more straightforward: For the most part, it's flour, butter and water. With so few ingredients, it begs the question: Does the quality of the butter make a difference? Typical American butter — brands such as Land O'Lakes, Cabot, Challenge and supermarket private labels — contains 80% butterfat. Many of the brands also offer extra-creamy lines. These 'European-style' butters have a higher butterfat content. Kerrygold from Ireland has a butterfat content of 82% to 83%, and Plugra, which is made in the U.S., is 82% butterfat. Ironically, European-style butters with the highest percentage of fat are from small American creameries: Straus Family Creamery in Marin County makes a European-style butter with 85% butterfat, and Vermont Creamery has a whopping 86%. Some sources say that European-style, higher-butterfat butter makes a difference in baked goods, but speaking strictly for pie dough right now, how could it? At least in any noticeable way. What isn't butterfat in butter — that other 14% to 20% — is water (with an insignificant amount of milk solids, and in the case of salted butter, salt). And you add water to pie dough anyway. (In my pie crust, I substitute heavy cream for some of the water, a 'trick' I learned from pastry chef Nancy Silverton, who does so because, she says, in addition to hydrating the dough, the cream brings with it fat and flavor.) The water in butter evaporates in the baking process, creating steam pockets in the dough, which is what forms the layers and translates into flakiness. So it wouldn't make sense that less water (fewer steam pockets, fewer layers) would be superior. I did a test of Land O'Lakes vs. Kerrygold. The one thing that Kerrygold added to the dough was color. Kerrygold has a bright, rich yellow hue that comes from the grass the cows graze on, and that makes for a buttery-colored dough. But that color didn't translate to the baked crust. I baked the dough off into little crackers. The Land O'Lakes crackers were light and flaky. As hopeful as I was about the Kerrygold, what with that beautiful buttery-colored dough, the crackers were flat. Barely a flaky layer in sight. Of course, both were delicious. Butter is butter. There's no question that butter, any butter, does reign supreme when it comes to contributing flavor to pie dough. For flakiness, there are still those who swear that shortening makes for the flakiest pie crust, which, more widely known by the brand name Crisco, is a solid fat made from primarily soybean and palm oils. Crisco is so popular in baking that, previously offered only in small tubs, the product is now sold in sticks, so it can be used in a recipe without making a mess stuffing it into a measuring cup. Lard (rendered pork fat) — specifically 'leaf lard,' which comes from the fat around the kidney and loin of the pig — is also said to make for a flaky pie crust. And when I worked at a bakery in a billionaire enclave in the Hamptons, we made the dough with — gasp! — margarine. To my knowledge, nobody complained, or even noticed. The crust was light and flaky and reasonably flavorful. The fruit was juicy and jammy and delicious. It was summertime in one of the most beautiful corners of the earth, and our customers, it would seem, were just happy to have pie. So what do I suggest? Use regular butter. If you want to experiment with Crisco or lard, use that in combination with butter. And if you are entering a pie contest that you really want to win, experiment with combinations of Crisco or lard and European butter. Yes, I might use Kerrygold for that small possibility that it might make a smidgen of difference in the flavor or the color. And if I were baking something that didn't involve piles of stewed fruit, like biscuits, I might splurge. But I guess it would depend on who I was making them for; for the kings and queens in my life, then yes. Absolutely. Ray Garcia, chef of the now-closed beloved modern Mexican restaurant Broken Spanish, calls for European-style 83% butterfat in these biscuits. The butter is frozen and grated, a trick that allows you to mix the butter in with the flour while keeping it as cold as possible. That way the butter melts in the oven, creating those coveted light, flaky the recipe. Cooking time: 1 hour. Makes about 12 biscuits. This pie has the best of both worlds: a crispy, flaky bottom crust and a crunchy crumble topping. This topping is unusual, as it has an egg in it, so it's like crunchy cookie dough dropped in clumps on the pie. For the filling, I cook the sugar first and then add the blackberries, to give them a head start. If I start with raw blackberries, I find that even after over an hour of baking, they don't break down and still look like whole blackberries. I add the cornstarch here too, to make sure the fruit filling sets. The pie is baked on the lowest rack to ensure a browned, crisp bottom crust. If you have a pizza stone, use the recipe. Cooking time: 2 hours. Makes 1 9-inch round pie. From the L.A. Times' long-running Culinary S.O.S. column, this recipe comes courtesy of Koreatown's historic Cuban restaurant El Colmao. Writer Astrid Kayembe highlighted the restaurant's popular ropa vieja dish in her guide to the city's best Caribbean spots, but the signature pollo al colmao translates the classic stewed chicken dish through a family the recipe. Cooking time: 1 hour 40 minutes. Makes 1 9-by-13-inch pie.
Buzz Feed
18 hours ago
- Buzz Feed
29 Unforgettable Quotes From Teachers
Redditor u/shea_eina recently shared an X post by @artcrimeprof in r/meirl that said, "Does anyone else have something a teacher said burned into their brain? Mine is when I answered a question in a seminar my first semester of grad school and the professor responded, 'Ah, Thompson. Quick but wrong, as usual.'" Here are some of the memorable teacher quotes that really stuck with former students: "I was failing calculus during my senior year. My teacher came up to me and said, 'I honestly don't think it's mathematically possible for you to pass this class.' I asked, 'Are you sure?' He sighed and said, 'Yes, I'm sure. I'm a calculus teacher.'" "Me: 'Sorry for being late.' Teacher: 'No worries. Sorry for starting on time.'" "Myself and 13 other of the 'best and brightest' in my suburban high school were in AP calculus A, the most advanced math that you could study in that school. Our teacher was going over some parts of projective geometry and, as we struggled, he remarked, 'A 14-year-old French kid living in the 17th century came up with this and you are having trouble figuring it out. You aren't that smart.' It was exactly what kids in our position needed to hear." "My high school physics teacher liked to scream: 'This isn't Burger King math. You can't have it your way!!!'" "My AP English teacher told me, 'You grow flowers on your bullshit,' after reading one of my essays. I think it was the first time a teacher used the 's-word' in front of me. It's still one of my favorite compliments." "I said, 'I could be wrong, but isn't it xyz?" to a question the teacher asked that nobody knew the answer to. He was a hardass and would not move on until someone answered, so I threw a guess out. He said, 'Well, you're right. You are wrong.'" "'You have to know where the box is in order to think outside of it.' There was more to it, but that was the essence." "'If any of you have any comments, write them on a piece of paper and put it in the suggestion box.' Said while pointing at the recycling bin." "It wasn't me, and I don't even remember the question, but my high school earth science teacher asked a question to the kid in the back who clearly wasn't paying attention, and he responded, 'Uhh, 7.' And my teacher was like, 'Hmmm, a NUMERICAL response. Interesting, but the answer is sedimentary.' Still cracks me up randomly." "'Write what you're thinking. Don't think about what to write.' —English teacher from 20 years ago." "My friend's teacher once told her, 'The wheel is turning but the hamster is dead.'" "Biology teacher: 'Hey [classmate], put your phone away before I take it.' Classmate: 'I don't have my phone.' Teacher: 'I observed chimpanzees for three months in order to graduate. I know when you are using your phone.'" "I told him my dream was to be a singer. He said, 'With that voice?' Then he studied my face and said, 'Not with that face either!'" "My math teacher once told me, 'Don't try to understand math. Just use the formula and calculate.' My math grades actually improved after this wisdom." "A teacher once told me, 'Nobody's going to pay you to stare out a window.' Well, I became an air traffic controller and got paid very well to do just that." "'That was a rather astute answer considering you didn't read the book.'" "High school language arts teacher giving us a lecture on grammar: 'There is a big difference between a man who is hung and a man who is hanged.'" "'Questions, comments, concerns? Bribes?'" "'Never rip a fart bigger than your own ass.' —My geo teacher in sixth grade." "I had a teacher in high school who also played for the SF Giants in the '60s. He once said to me with his loud booming voice, 'If you were as smart as you are loud, you'd be the biggest genius in the room!'" "While in a computer graphics class, the professor was explaining the math behind something, and it was going over our heads a bit, so we started zoning out. He noticed we lost our focus, so he said, 'Come on, guys, it's not rocket science.' And then he paused and thought for a second before continuing, 'Actually, this is used in rocket science, so pay attention!'" "'I have some errands to run while you do your quiz. If, for some reason, you feel the need to cheat on a 12th-grade drama class quiz, you probably have a personal problem I can't help you with.'" "'Nothing gets by me. I can hear the grass grow.' —Random substitute teacher." "'Put it in your brain and remember it.'" "'Sarcasm doesn't suit you.' That shut my wise ass up for the rest of the class and I still remember it to this day." "My government teacher said, 'If you make the rules, then you will always win.' Oof." "'In a word, no. In two words, no no.' —AP Lit teacher." "My sixth-grade teacher told me I have the attention span of a French fry." And: "'Don't be sorry. Be different.'" What's something a teacher said to you that you'll never forget? Tell us in the comments or share anonymously using this form. Note: Submissions have been edited for length and/or clarity.
Hamilton Spectator
2 days ago
- Hamilton Spectator
Prince Albert French Immersion teacher receives Second-Language Champion of the Year Award
Ecole St. Mary High School teacher Rémi Joncas has been recognized for his contributions to French Immersion in the province of Saskatchewan. Canadian Parents for French (CPF-Saskatchewan) recently named Joncas as one of their French-Second-Language Champion of the Year Award winners for 2024-2025. The award recognizes the work of staff members at the school or school division level. Joncas said he was nominated for the work he does behind the scenes. 'We do a lot for French Immersion,' he said. 'In my class and outside, I've done lots of volunteering for CPF and it doesn't seem like I do a lot like in front of the scene, but I do a lot behind the scenes for their organization, getting a lot of their web page and publicity and E-mail and preparing all the documents and all this stuff. It's a lot of work.' The CPF said recepients are positive advocates for and contributors to the French-Second-Language learning environment. They also inspired students of all abilities and backgrounds to learn French. Joncas said he doesn't do the work to win awards, but being recognized is still special. 'It's always really heart-warming to know that people appreciate what you do,' Joncas said. The organization says that Joncas is an outstanding French immersion teacher at École St. Mary High School in Prince Albert. His nominators mentioned his advocacy for all high school students regardless of where they attend school, whether it is where he teaches, at Carlton Comprehension Public High School or École Valois. As well as his approachability and positive attitude, he is a great mentor and role model for all students, the nominators said. He coordinated French events for French immersion students, particularly for younger students. Joncas continually promotes French in all areas of his life as he proudly shares his Acadian heritage. His passion for French reaches back to his time at university, as he is a former assistant teacher and translator at Unversité de Moncton and worked as a museum guide at Dalhousie University. Sonia Mollison and Jara MacFarlane nominated Joncas for the award. 'We work as a really great team, Jara MacFarlane and Sonia they are the nominators and they were just awesome,' Joncas said. 'They believe in the cause and it (French Immersion) is just something that we want. We want the French kids to have more French opportunities and we're trying really hard.' Joncas said supporting French Immersion is important because French is an official language in Canada and there is a vast French heritage in Saskatchewan. 'When the Metis people came here. That was one of the languages they spoke,' he said. 'Louis Riel and Gabriel Dumont, they spoke French and Michif as well. (In) Bellevue and a lot of communities in Saskatchewan, it's tied to the history of our country. 'French is a world language,' he added. 'You'll find French on all five continents of the world.' Joncas himself comes from another French speaking sub group in Canada as he is of Acadian decent. He encourages parents and students to continue on the path of French Immersion, 'I would tell students and parents, 'I know sometimes French it is hard. You don't hear a lot of French in Prince Albert, but keep going, It's worth it totally, this will open the world to you and it creates your identity.' I've seen so many people saying that that even after they have this tie to the French language or even French media, French songs, French movies, it's a whole different world of opportunities and it's so good. Keep going, it's working.' Canadian Parents for French is a nationwide, research-informed, volunteer organization that furthers bilingualism by promoting opportunities to learn and use French for all those who call Canada home. The other winners in Saskatchewan were Danielle Brûlé-Lundgren of École Lakeview School in Saskatoon and Bonnie Pendleton of École St. Michael's School in Yorkton. Error! Sorry, there was an error processing your request. There was a problem with the recaptcha. Please try again. You may unsubscribe at any time. By signing up, you agree to our terms of use and privacy policy . This site is protected by reCAPTCHA and the Google privacy policy and terms of service apply. Want more of the latest from us? Sign up for more at our newsletter page .
