New Hampshire's Food Resource
(603) 821-7535
48 Main Street, Nashua, NH 03060
The Peddler’s Daughter has a nice, funky atmosphere, traditional irish pub fare, and a fine selection of beers and ale on tap. If you’re just looking for a quick snack and a draft to wash it down with, try out the deep-fried pickles. …Really tasty.
Hours
Lunch is served: Monday through Saturday’s 11am to 5pm
Dinner is served: Sunday through Saturday 5pm to 9:30pm
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Took a quick blast from Hillsboro down to Boston and then to mid-Massachusetts to run errands with my dad today. He lives and moves around in a small motor home, so much cheaper to use my Toyota Matrix and less fuel zipping through the to do list.
We came back up through Lowell and decided to stop in Nashua for dinner. Last year sometime, Roger and I stopped into The Peddler’s Daughter, an Irish Pub right in downtown Nashua, but after we’d already eaten somewhere else. After you’ve followed us for a while, it will… Continue reading
What a treat! Today we went to Otter Brook Park in Keene to attend a BBQ cookout in honor of my nephew Kenny Siegel’s graduation from college. Kenny has been studying Hospitality Services and is on his way down to Florida for an internship at one of the Disney hotels. Way to go Kenny!
Anyway, when we got there, we were introduced to Chef Aaron Pouliot of the Twin State Smoke Company. Aaron was set up there with the biggest smoker I’ve ever seen. It… Continue reading
We entered our Granite Plate Chili in the Henniker Rotary Club Chili Fest 2008 to help launch The Granite Plate, our new New Hampshire Food Blog. For all of you who attended and tried our chili, Thank you for coming and we hope you enjoyed yourselves. If you liked the chili and you’d like to make some at home, you can download a copy of the recipe here.
Please bookmark our site and come back to see how were progressing. We’ll be posting restaraunt reviews, recipies, and our discoveries of great food sources in and around the Granite… Continue reading
Roger and I adore Mexican food. At home we often cook with cumin, chili powder, chiles of all kinds, lime, corn, beans, and cilantro. My husband has become a fiend for chipotle flavored anything. And we both like it hot.
My complaint with most Mexican restaurants is that they glop up everything with cheese. It isn’t always traditional and it tends to make most dishes to heavy.
So, we enjoy visiting Tio Juan’s Margarita’s in Concord (we sometimes pop into the Manchester and Lebanon locations) for three reasons:
