For sale: Homes with serene backyard retreats
1,821
LOT SIZE
0.16 acre
BEDROOMS
3
BATHS
1 full, 1 half
LAST SOLD FOR
$545,000 in 2005
PROS
This 1941 Colonial with hardwood floors sits high on a side street between Cunningham Park and East Milton Square. Right of the entry foyer, the dining room is open to a kitchen with quartz counters, breakfast bar, stainless appliances, and greenhouse window over the sink. Past a newer half bath, the living room, with a fireplace, has French doors that lead to a heated sunroom. Sliders in the living room (as well as a rear kitchen door) open to an oasis of a backyard with waterfall koi pond, pergola, shed, stone grilling area, deck, and covered patio with ceiling fan. Three second-floor bedrooms—one with a private deck, another with three closets and attic walk-up—share a remodeled bath.
CONS
No central air; an offer has been accepted.
Get Starting Point
A guide through the most important stories of the morning, delivered Monday through Friday.
Enter Email
Sign Up
A pond in the yard of 28 Westvale Road in Milton.
Handout
Advertisement
Kevin Keating, Keating Brokerage, 617-699-7179, Kevin@KeatingBrokerage.com
$1,300,000
91 EDMANDS ROAD / FRAMINGHAM
The backyard retreat at 91 Edmands Road in Framingham.
Handout
SQUARE FEET
3,618
LOT SIZE
1.12 acres
BEDROOMS
3
BATHS
2 full, 1 half
LAST SOLD FOR
$155,000 in 1994
PROS
Clad in wood and stone, this 1956 contemporary harmonizes with its lush surroundings. Enter into a living room with wood stove and soaring beamed ceilings. The kitchen—with built-in espresso machine and copper farmhouse sink—is open to a tiled great room with stone fireplace, vaulted ceilings, skylights, and walls of windows. Glass doors open to a wraparound patio and otherworldly backyard that features a pond-style swimming pool with three waterfalls, pergola, tiki bar, and outdoor shower. A bedroom, full bath, and office are off the kitchen. Upstairs, find a primary bedroom with cathedral ceilings and private balcony, another bedroom with laundry, and a roomy bath with jetted tub and step-in shower. The basement holds a speakeasy lounge with custom shuffleboard bar and a half bath.
CONS
Upstairs lacks central air.
Advertisement
91 Edmands Road in Framingham
Handout
Rosemary Comrie, Comrie Real Estate, 978-375-3908, Rosemary@ComrieRE.com
Jon Gorey is a regular contributor to the Globe Magazine. Send comments to
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Yahoo
7 hours ago
- Yahoo
Jellyfish swarm forces shutdown of French nuclear power plant
GRAVELINES, France – Four reactors at France's Gravelines nuclear power plant, located along the English Channel, were temporarily shut down over the weekend after a swarm of jellyfish threatened to clog critical water intake systems. According to the plant's operator, several of the facility's production units went offline after jellyfish were detected in the filter drums of the plant's pumping stations. The French multinational electric utility company said the pumping stations, located in the non-nuclear section of the site, supply cooling water essential for the facility's operation. "They had no impact on the safety of the facilities, the safety of personnel, or the environment," EDF said in a statement. Mediterranean Sea Poised To Break All-time Heat Records The Gravelines nuclear power plant is one of the largest nuclear facilities in Western Europe and has been connected to the grid since the 1980s. The impacts of jellyfish on coastal power plants is not without precedent, as there have been similar incidents reported around the globe during the summer months. Along the English Channel, jellyfish sightings are frequent and can occasionally result in beach closures due to safety concerns for swimmers. Much of the North Sea and Mediterranean Sea have experienced above-average water temperatures this year, fueling extensive heat waves and creating more favorable conditions for jellyfish. Previous studies have suggested warmer seas can also accelerate jellyfish breeding cycles, increasing the likelihood of large swarms. In June, several French nuclear reactors reduced output to limit the amount of discharge into waterways because of record-breaking sea surface temperatures. The country's regulations require operators to avoid releasing waste, as overheated water can harm aquatic life. Warm water is known to place additional stress on marine species, lower oxygen levels and disrupt sensitive ecosystems. Nearly 300 Queen Conchs Found After Illegal Harvest In Florida Keys Despite the recent interruptions at the Gravelines plant, France has not reported issues meeting the demand for electricity. According to the World Nuclear Association, the country generates about 70% of its electricity from nuclear energy and frequently exports surplus power to neighboring nations. EDF said plant teams remain mobilized and are conducting diagnostics and technical interventions to clear the intake systems and safely restart the affected units. The utility did not say when it expects to have the reactors back online to generate power for the article source: Jellyfish swarm forces shutdown of French nuclear power plant Solve the daily Crossword
Boston Globe
a day ago
- Boston Globe
Putting up summer produce is the most gratifying, old-fashioned activity
Ripe summer tomatoes can be frozen whole to use later in the year. Sheryl Julian Advertisement Every summer I get the idea that I'm going to put up a bunch of things. But then summer comes and there's so much else to do. I end up making a single large batch of one thing. For years, I pickled green beans with masses of fresh dill, then for a couple of years I roasted tomatoes for sauce, Advertisement Many pickle recipes call for submerging the jars in a big pot of boiling water. If everything is sterile and you use proper canning jars, this seals the jars so you can keep them in a cool spot in the pantry for many months, like the jars of pickles you buy at the supermarket. Cherie Denham, author of 'The Irish Bakery,' has a recipe for lemon curd, shown here. Sheryl Julian But that's not what we're doing here. This recipe must be kept in the fridge because you haven't sealed the lids as if you're canning. You've just screwed on the lids. For her cucumber pickles, my mother used short pickling cukes or larger, longer 'slicing cucumbers' as they're called. She had one of the oldest, simplest The cucumber slices went into a brine made with equal parts distilled white vinegar and sugar (much too much sugar for today's tastes). She'd pop in a little turmeric, dry mustard, and salt, along with thin strips of red bell pepper and sliced onions. Pickling cucumbers at the Kimball Fruit Farm stand at a farmers' market recently. Sheryl Julian Don't let the pickling brine boil, though other cooks might tell you to. Boiling makes the cucumbers lose their snap. They're ladled into canning jars — in my mother's case, that meant any old jars she had around, and I follow that pattern — then the lids are added, they're left to cool, and refrigerated for up to a month. Advertisement My mother, never one to pay a bit of attention to sell-by dates — she learned this during the When I make those pickles, I use much less sugar and only stubby pickling cukes, because I like smaller rounds. You have to keep turning them in the pot until all the slices are coated with liquid and starting to turn golden. Never let a wooden spoon or rubber spatula near the pot because the turmeric will turn the utensil yellow. Tomato sauce from Bliss Farm in Chester, Vt. Sheryl Julian Prettier and far more expensive are My batch this year made 4 pints. One pint went into a single Le Parfait jar I found in my glass collection that must have come from homemade jam someone gave me. For the rest, I made use of a pudgy French mustard jar and another jar from artichokes in brine that I bought for a recipe test. You get the idea. Catch-as-catch-can. Last summer at a barn dinner at Advertisement What I'm missing for my pickles is matching jars, a barn, a shelf in the barn to line up the jars, and the gloaming hour. Otherwise, mine too are magnificent. Sheryl Julian can be reached at
American Press
3 days ago
- American Press
SW La. school lunch menus Aug. 11-15
The following menus for Aug. 11-15 for area schools have been submitted by supervisors of food services. Menus are subject to change. Allen Lunch MONDAY: No school. TUESDAY: Pizza, tater tots or corn, sweet peas, pineapple rings with cherries, dried cranberries, honey graham snacks. WEDNESDAY: Chicken spaghetti, steamed broccoli, mixed vegetables, homemade roll, peaches, Mandarin oranges, yogurt with granola. THURSDAY: Nachos with jalapeno peppers and salsa, Mexican-seasoned pinto beans, garden salad or corn, pears, pineapple tidbits. FRIDAY: Potato coup with ham, mozzarella bread sticks, green beans, wheat crackers, frozen strawberry cups, raisins. Breakfast MONDAY: No school. TUESDAY: Toast with jelly and butter, cereal bar, apricots, applesauce. WEDNESDAY: Biscuit and jelly, sausage patty, pears, pineapple tidbits. THURSDAY: Muffin, yogurt with granola, peaches, fruit cocktail. FRIDAY: Strawberry and cream cheese bagel, string cheese stick, applesauce, orange wedges. Beauregard Lunch MONDAY: Chicken nuggets, mac and cheese, corn, green beans, apple. TUESDAY: Crunchy beef taco, Spanish rice, red beans, taco salad cup, frozen fruit cup. WEDNESDAY: Ham and cheese stromboli, broccoli and cauliflower, garden salad, peaches, pudding. THURSDAY: Chicken alfredo, sweet peas, steamed carrots, fruit cup, roll. FRIDAY: Barbecue pulled pork burger, baked beans, sweet potato crinkle fries, pears. Breakfast MONDAY: Toast pastries, orange wedges. TUESDAY: Blueberry muffins, mixed fruit. WEDNESDAY: Oatmeal, whole-grain toast, apple. THURSDAY: French toast sticks, pears. FRIDAY: Breakfast pizza, mixed fruit. Calcasieu Lunch MONDAY: Corn dogs, roasted potato wedges, side salad, tomatoes, fruit mix. TUESDAY: Crunchy beef tacos, Texas ranchero beans, salsa, pineapples. WEDNESDAY: Lasagna roll-ups, side salad, baby carrots, seasoned green beans, cantaloupe. THURSDAY: Meatballs with rice and gravy, mustard greens, black-eyed peas, honey wheat rolls, grapes. FRIDAY: Loaded baked potato soup, grilled cheese, mixed vegetables, celery sticks, sweet peaches Breakfast MONDAY: Glazed donut holes, yogurt, apples. TUESDAY: Brown sugar and cinnamon oatmeal, hot toast, apple slices. WEDNESDAY: Waffles, Mandarin oranges. THURSDAY: Country breakfast, scrambled eggs, hash brown bites, toast, blueberries. FRIDAY: Assorted cereals, bananas. Cameron Lunch MONDAY: Cheeseburger, crinkle cut French fries, sandwich cup, fruit fluff. TUESDAY: Chicken nuggets, green beans, mashed potatoes, diced pears. WEDNESDAY: Chili mac, yeast rolls, broccoli, black-eyed peas, red apple. THURSDAY: Hot ham and cheese on a bun, sandwich cup, sweet potato fries, diced peaches. Breakfast MONDAY: Assorted cereals, diced peaches. TUESDAY: French toast sticks, mixed fruit cup. WEDNESDAY: Scrambled eggs, bacon, buttermilk biscuit, Mandarin oranges. THURSDAY: Honey bun, pears. Jeff Davis Lunch MONDAY: Meatball stew, rice, peas, buttered carrots, peaches. TUESDAY: Beef quesadillas, red beans, salsa, fruit. WEDNESDAY: Hot dog, baked beans, cucumbers, fruit. THURSDAY: Salisbury steak, gravy, rice, yams, green beans, roll, fruit. FRIDAY: Pizza, corn, salad mix, cookie, fruit. Breakfast MONDAY: Waffle chicken sandwich, fruit cup. TUESDAY: French toast, applesauce. WEDNESDAY: Pancake on a stick, raisins/craisins. THURSDAY: Breakfast pizza, sliced apples. FRIDAY: Powdered donut holes, fruit. Vernon Lunch MONDAY: Hamburger, French fries, ranch-style beans, orange . TUESDAY: Chicken nuggets, mac attack and cheese, green beans, chilled pear halves, whole wheat roll. WEDNESDAY: Whole-grain spaghetti, meat sauce, steamed corn, tossed salad cup, whole wheat garlic bread, watermelon. THURSDAY: Sloppy Joe, potato rounds, green lima beans, fruit. FRIDAY: Chicken taco salad, whole grain chips, Mexicana corn, taco salad cup, corn, raisin bread. Breakfast MONDAY: Grits, sausage patty, fruit. TUESDAY: Pancake sausage on a stick, pear halves. WEDNESDAY: Assorted cereals, buttered toast, pineapple tidbits. THURSDAY: Breakfast wrap, grapes. FRIDAY: French toast sticks, sliced ham, banana.
