The Winter Survival Guide
16. Soak your frozen toes in a hot tub.
photograph by ivo gretener
On the spa spectrum, with Botox boutiques at one extreme and hippie sweat lodges at the other, Inman Oasis falls closer to the latter—but not so close as to skeeve out this proudly leg-shaving, mascara-wearing gal. It’s communally minded yet still scrupulously clean, and stocked with luxury soaps and lotions. While I’m partial to spontaneous soaks in the public tub (no, it’s not clothing-optional—the Sixties are over, even in Cambridge), you can also reserve a private tub room for 30 to 60 minutes ($38–$55 for two-person minimum). Massage therapy is available ($50–$115), though it should be considered a last resort: On one recent blustery day, a 25-minute dip in the otherwise empty community tub worked out all my knots for a mere 10 bucks.—Amy Traverso
243 Hampshire St., Cambridge, 617-491-0176, inmanoasis.com.
17. Play spot-the-flubs while watching hub-made flicks.
Forget the riveting stories and complex characters. Pointing out the flaws in Boston-set movies is much more fun. Here’s a head start.
21: A stroll through the supposed MIT campus includes the Christian Science Plaza.
The Departed: Hey, Queenan—the stop after Park Street is Downtown Crossing, not South Station.
The Boondock Saints: Despite what the TV news says, Comm. Ave. is not in Southie.
Mystic River: Since when do Boston cops hang out at the Cantab Lounge?
18. Learn to brew beer.
illustration by jameson simpson
Give your favorite bar (and its overpriced Belgian offerings) a run for its money by starting to make your own brew. The hobby requires little muscle or skill, only a month’s supply of patience. Grab a starter equipment kit ($80) at Modern Homebrew Emporium. Good for single-stage fermentation, it works with the 40 or so ingredient kits ($30–$50 each), from IPAs to porters, that the shop has in stock. Follow the basic instructions for making the mash (hops + boiling water), add the yeast, and ferment. Let it ripen for one week, and then sit for two, while you collect two cases’ worth of empty bottles. Once you bottle your beer, you can crack it right away, or hold off until March for a more developed flavor.
2304 Massachusetts Ave., Cambridge, 617-498-0400, beerbrew.com.
19. Make a snow cone.
In warmer weather, pastry chef Lisa Sewall of Brookline’s Lineage restaurant makes snow cones for her sons with a food processor and some ice cubes. But when real flakes fly, she gathers a few freshly fallen bowlfuls for the genuine article.
1. In a saucepan, bring 1 c. fruit juice and 1–2 tbsp. of sugar to a boil over medium heat.
2. Boil until reduced by about half.
3. Let cool, then refrigerate until ready to use.
4. Fill a bowl or paper cup with packed snow and drizzle with syrup.