Seacoast Scene 11-14-19

SOUNDING THE FAR OUT TRUMPET IN EATS HAMPTON P. 14 P. 18 NOVEMBER 14 - 27, 2019

LOCAL CHEFS OFFER TIPS FOR MAKING A DELICIOUS HOLIDAY FEAST

INSIDE: LENNY CLARKE LOOKS FOR LAUGHS ON THE COAST

A WORD FROM LARRY

Master McGrath’s

Shop Local Week The Hampton Area Chamber of Commerce, along with many local businesses, will be promoting Shop Local Week from Friday, Nov. 29, through Friday, Dec. Larry Marsolais 6. This is your chance to get a jump on your Christmas shopping. Many of the local shops are having special deals and incentives.

Each of the participating locations will be hosting a raffle, so the more places you visit, the more chances you have to win.

If you would like to participate in a larger raffle, pick up a “Passport” at

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the following locations: the Chamber office, Harp’s Variety, Wicked Flannel or Your CBD Store. Once you have one, when you go to each location, get them to stamp your passport. All Passports must be turned in to the Chamber office no later than 4 p.m. on Dec. 6 to be entered into the drawing. Whoever has visited the most locations and gets a stamp will be the winner. In the event of a tie, the winner will be drawn from a hat. See more information on page 7.

As always feel free to call me anytime at 603-935-5096 to discuss local issues or to place an ad.

Larry Marsolais is the general manager of the Seacoast Scene and the former president of the Hampton Rotary Club.

NOVEMBER 14 - 27, 2019 VOL 44 NO 32

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Games Daily 11am -1am

Advertising Staff Larry Marsolais Seacoast Scene General Manager 603-935-5096 larry@seacoastscene.net

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Editor Meghan Siegler editor@seacoastscene.net

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www.MasterMcGraths.com SEACOAST SCENE | NOVEMBER 14 - 27, 2019 | PAGE 2

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COVER STORY 6 Thanksgiving feast

MAPPED OUT 12 Beaches, restrooms, where to walk your dog and more

PEOPLE & PLACES 13 The coolest Seacoast dwellers and scenes

FOOD 18 Eateries and foodie events

POP CULTURE 22 Books, art, theater and classical

NITE LIFE 24 Music, comedy and more

BEACH BUM FUN 26 Puzzles, horoscopes and crazy news

Have an event or a story idea for the Seacoast Scene? Let us know at: editor@seacoastscene.net

Your weekly guide to the coast.

Published every Thursday (1st copy free; 2nd $1).

Unsolicited submissions are not accepted and will not be returned or acknowledged.

Unsolicited submissions will be destroyed.

Seacoast Scene PO Box 961 Hampton NH 03843 603-935-5096 | www.seacoastscene.net

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4 SHORE THINGS

EVENTS TO CHECK OUT NOVEMBER 14 - 27, 2019, AND BEYOND Holly Days Fair

The annual Parish Holly Days Fair at the Sacred Heart School Gym in Hampton will be held Saturday, Nov. 23, from 9 a.m. to 2:30 p.m. Shop among craft vendors, visit the Mrs. Claus Bakery and the Kafe Kringle for goodies, coffee or lunch, and get your gifts wrapped at the Elf Stop Wrapping Station. Kids can write a letter to Santa and sing along to Christmas songs, and at 10:15 a.m., a folk tale will come to life. Visit shshampton.org.

Destination gardens presentation

Hampton Garden Club will meet on Thursday, Nov. 21, beginning with refreshments at 9:30 a.m. in the Stratham Municipal Building in Stratham. There will be a joint meeting with the Exeter Area Garden Club at 10 a.m. Guest speakers Jana Milbocker and Joan Butler will present “Destination Gardens and Nurseries of the Northeast.” Donations of hats and mittens will be collected for the Hampton Community Coalition. The public is invited to this visual tour of some amazing gardens.

Wine tasting Music, basket making and more

The North Hampton Public Library is holding the following events: The Mike Rogers Trio will perform a free concert on Tuesday, Nov. 19, at 6 p.m.

Mike, a blind songwriter, guitarist and poet is a master of storytelling through music about his life of traveling.

Learn to weave a small basket Thursday, Nov. 21, at 10 a.m. Ages 12 and older may sign up for this free basket making workshop with Carol Sanborn.

Seasoned aquarium owner Jeff Cote presents Aquariums for Beginners Tuesday, Nov. 26, at 6 p.m. for all ages.

Call 964-6326 or visit nhplib.org.

The Children’s Museum of New Hampshire is collaborating with Flag Hill Winery & Distillery for its next Grown-up Play Date, as Flag Hill staff will serve five tastings of four of their wines at the museum in downtown Dover on Friday, Nov. 15, from 7 to 9 p.m. Guests will learn how to make the most out of wine tasting, make a wine cork critter and enjoy snacks.

Tickets are $20 per person in advance online, or can be purchased at the door for $25 and include five 2-oz tastes of wine (each of the four kinds of wine, plus your favorite a second time). Visit childrens-museum.org to purchase tickets or to learn more. Courtesy photo.

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APPETIZERS

Some people prefer to forgo appetizers on Thanksgiving, simply because there are so many dishes being prepared for the meal. If appetizers are served before dinner, traditional options could include a vegetable platter or cheese and crackers, but there are plenty of other options that aren’t as common.

Mike Higgins, chef at the Old Salt Restaurant in Hampton, likes putting a twist on

something everyone already loves.

“I think people like to get creative, as long as they know their classic favorites are available as well. Because we live on the Seacoast, I always like to include seafood in my holiday meals,” he said. “Maple scallops are a nice start to the meal and a good way to combine the tastes of New England.

Another appetizer is shrimp and artichoke dip — that is always a family favorite.”

Ryan Vansylvong, chef at The Press Room in Portsmouth, enjoys serving a simple yet creative dish as an appetizer: snow peas with sesame.

“For this recipe, you blanch [the snow peas] in boiling water for about 45 seconds.

Then transfer them to a mixing bowl with two tablespoons of sesame oil and toasted, crushed black sesame and toss until evenly mixed. You can dust with white pepper to the desired taste,” Vansylvong said. 8

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When we think of Thanksgiving, traditional foods come to mind. We get hungry for turkey, mashed potatoes, stuffing, squash and warm apple pie for dessert.

These recipes stay in the family for generations, and we can’t help anticipating these delicious foods every time November rolls around.

The first Thanksgiving in 1621 didn’t actually include a roasted turkey. Historical accounts suggest that the attendees dined on mussels, lobsters, grapes, plums, corns and herbs. It wasn’t until the late 1800s when Sarah Josepha Hale, an editor of a magazine, started publishing articles about serving turkey for Thanksgiving that it became a tradition.

Nowadays, there are plenty of recipes and options to choose from for a Thanksgiving meal. You can use unusual ingredients to put together a side dish or cook your turkey without using an oven. As for dessert, classic pies can be swapped out for new sweets. Whether you want to go the traditional route or whip up something creative, the opportunities are endless.

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Shrimp and Artichoke Dip (Appetizer) Courtesy of Mike Higgins 1 pound shrimp (cook first) 1 can artichoke hearts (drained and sliced) 1 cup extra-heavy mayo 1 cup sour cream ½ cup shredded Parmesan cheese

Combine the shrimp, artichoke hearts, mayo and sour cream in a bowl. Mix in shredded Parmesan cheese, and then sprinkle some salt and pepper before putting in a casserole dish. Heat at 300 degrees for about 20 minutes before serving with crackers.

Shop and Dine locally The Friday after Thanksgiving to the Hampton Christmas Parade Stop by any participating Business and enter in their raffle For more information contact Rusty Bridle (603) 928-8718 ext. 103 or rusty@hamptonchamber.com 129335

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Traditionally, turkey is considered the main part of the meal at Thanksgiving.

Some people love the smell of it cooking in the oven all morning long. While you can easily pop it in the oven and let the juices and stuffing take care of the rest, there are some other creative ways to cook a turkey.

“One of the things I enjoy about creating food is putting modern twists on old favorites,” said Vansylvong. “When it comes to protein, I like to get adventurous. One year I sous vide a turkey with cranberry chutney.”

Sous vide is a cooking technique popular with high-end restaurants and home cooks.

The term refers to the process of vacuumsealing food — turkey, in this case — in a bag and cooking it to a precise temperature in a water bath. If you want your turkey to have some crisp to it, you can grill, broil or sear it to add a golden exterior layer.

Another way to cook your turkey is smoking it. Chris “Koz” Kozlowski is the owner of Crescent City Kitchen mobile food kitchen and Flat Iron Catering Co. As a Northeast Brand Ambassador for Camp Chef Smokers, he likes using one for the Thanksgiving meal.

“I personally love to brine a turkey overnight in seasoned apple cider, and then slow smoke it Thanksgiving morning with alder wood. Alder gives it a very delicate smoke where you can still taste the turkey. Then I like to serve jambalaya and oyster dressing with it,” Kozlowski said. Oyster dressing is a popular side from New Orleans, a seafood stuffing made with oysters. He suggests adding a water pan inside the smoker to have some steam as it cooks.

Kozlowski said another favorite of his is to wrap the turkey in bacon and roast it upside down. “This allows all the juices to go into the breasts,” he said.

One other way to cook your turkey that has become popular in recent years is deepfrying it. While it may turn out delicious, Kozlowski advises you to be careful. Putting a frozen turkey in the oil will cause it to

explode, so make sure the turkey is thawed out beforehand.

If your family isn’t a fan of turkey or wants to go a different route, there are always other proteins to cook such as ham or chicken. Higgins is familiar with making different meals for Thanksgiving, as his restaurant is open for most holidays.

“I enjoy planning the menus for these events and finding extra special touches to make the meal festive,” said Higgins.

“I always make the classic dinner with all the fixings, but it’s fun to offer our guests something different too. There are fun ways to get creative without sacrificing tradition.

Slow roasted prime rib, surf and turf and seafood delight are perfect special-occasion meals.”

If you really wanted to, you could also combine the many proteins together for Thanksgiving dinner.

“My favorite item to serve when I opened [my] restaurant was called turducken. It’s a chicken breast stuffed into a duck breast stuffed into a turkey,” said Kozlowski.

Vansylvong said that one year for Thanksgiving he made roasted pork with harissa, which is a North African hot chili pepper paste.

“I think we like to get creative because it’s a change from the norm. It’s good to surprise people and see smiles across people’s faces,” he said.

Smoked Turkey Courtesy of Chris Kozlowski Take a five-gallon bucket and fill it with two to three gallons of apple cider. Add salt and season well with spices such as Paul Prudhomme Poultry Magic. Let sit in the brine overnight. The next day, set your smoker to 225 degrees. I prefer to smoke with alder wood because it has a subtle smoky flavor that doesn’t overpower the turkey. Smoke a 20-pound turkey for about eight hours or until you reach an internal temperature of 165 degrees.

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SIDES

Classic side dishes that come to mind are mashed potatoes, butternut squash, cranberry sauce and green beans. While we all love these foods on our plate with gravy on top, creating a different side can be a nice change.

“When it comes to Thanksgiving I like to keep my sides traditional,” said Vansylvong. “During late autumn and early winter, I personally think that it is New England’s time to shine from spirit to the plate. So when it comes to dishes for this time of year, I tend to lean toward hearty, classic dishes you might see at your mother’s house, just with more of a modern take.”

Vansylvong said that when he thinks of traditional New England food, meat and potatoes come to mind.

“However, there’s always variance when it comes to the seasons. A dish I love to make during the holidays is mashed sweet potatoes with caramelized apples and smoked paprika,” he said.

You can always go a different route for side dishes by using ingredients not normally on the Thanksgiving table. Some examples are Brussels sprouts and mushrooms. Another option is using traditional ingredients in different ways, like scalloped

potatoes instead of mashed or having roasted pumpkin in place of butternut squash.

However, you can always stick with the family favorites that complement your roasted turkey. Kozlowski said that it can be nice to get away from traditional foods, but you don’t see it as often.

“In regards to Thanksgiving in New England, we are in a very traditional area. Most people that I know of stick to the basics,” he said.

10 Mashed Sweet Potatoes with Caramelized Apples and Smoked Paprika Courtesy of Ryan Vansylvong I first caramelize the apple with brown sugar and apple cider vinegar. While that’s working, I start the potatoes, I put them into boiling water skins and all. I check the potatoes for consistency by poking with a fork (very technical, I know). If they are soft they are ready to go. I strain them and transfer them to a bowl with cold butter. I then start mashing with a hand masher. Once the butter is thoroughly mixed I add a dash of heavy cream, and then that’s when the spices are added. Once it is properly seasoned with salt, pepper and smoked paprika, that’s when I add the apples and mix thoroughly.

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For some, the best part of Thanksgiving is dessert. You feel stuffed from dinner for a short time until remembering the sweet treats saved for last. Traditionally, we think of a dessert table filled with pies like apple, pumpkin, blueberry, chocolate and pecan, with whipped cream and vanilla ice cream readily available.

Kate Johnston, owner of Kate’s Bakery and Café in Kittery, Maine, offers customers a broad range of traditional desserts to have on Thanksgiving.

“Our customers are typically drawn to ordering traditional pies and desserts during the holidays,” Johnston said. “Apple, pumpkin and blueberry crumble are requested most often. My personal contribution to our family’s Thanksgiving dinner has been a selection of holiday pies, with my personal favorite being a chocolate cream pie topped with shaved chocolate.”

Pies are the go-to option for Thanksgiving, but there are many other recipes and ideas for dessert. Holiday cookies seem like more of a classic dessert for Christmas, yet they can be baked and decorated for Thanksgiving as well. You can also make crispy rice treats, cupcakes and brownies. A way to include fall foods into your dessert is to use pumpkin. You can make pumpkin whoopie pies, a pumpkin roll, or a pumpkin cheesecake.

“With pumpkin being a traditional food,

we have incorporated it into many dessert offerings,” said Johnston. “Holidays present an opportunity to showcase creative meal planning and presentation.”

Dessert can go many ways for Thanksgiving. Whether you want to make an assortment of pies or plates of themed cookies, there are plenty of delicious ways to end your Thanksgiving meal.

Blueberry Crumb Pie Courtesy of Danielle Roberts Unbaked pie crust ¾ cup sugar ⅓ cup flour 2 teaspoons grated lemon zest 1 tablespoon lemon juice 5 cups blueberries ⅔ cup brown sugar ¾ cup oats ½ cup flour ½ teaspoon cinnamon 6 tablespoons butter Preheat oven to 375 degrees.

Press pie crust into bottom and up sides of 9-inch pie plate. In a large bowl, stir together sugar, 1/3 cup flour and lemon.

Stir in blueberries, and pour into pie crust.

In a medium bowl, stir together brown sugar, oats, ½ cup flour, and cinnamon.

Mix in butter using a fork until crumbly.

Spread over pie.

Bake 40 minutes and cool on a wire rack.

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PEOPLE AND PLACES

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ERIN TELLEZ

BOARD CHAIR OF THE DOVER MAIN STREET COMMUNITY How long have you been involved with Dover Main Street Community?

I was invited to join the board in 2014. I had called to inquire about my family’s new business participating in the downtown trick-or-treat event.

We were brand-new tenants and our business would be opening in December of 2014. I was encouraged to participate ... and [was] asked to Erin Tellez. Courtesy photo. come to a meeting. The rest is history.

Tell me a little about your family business.

My family owns and operates Cinco de Mayo Bar & Grill ... an authentic Mexican restaurant serving many of the recipes my husband and his siblings enjoyed growing up in Northern Mexico. I mostly work behind the scenes or at the restaurant during special events, but patrons see my husband, Crescencio, and his brother, Miguel, there every day whistling and singing while they work. They ... love what they do.

What is the purpose behind Dover Main Street Community and what made you want to get involved?

I have always had the desire to volunteer. In high school and college, I volunteered hundreds of hours with different organizations, such as Crossroads House, Big Brother Big Sister, 211 Helpline and more. As a new business owner, Dover Main Street’s mission to preserve the past, promote the present and facilitate the future made sense to me and I was interested in giving my time to see our downtown flourish. We strive to make downtown Dover a destination for all. We do this by hosting events and by taking on different projects to kelp keep our city fun, beautiful and inclusive.

For folks that maybe have not been to Dover in a while, what would you say to them to encourage them to visit?

Where do I begin? Dover has grown so quickly over the last decade. Our downtown is home to some of the best restaurants and retailers on the Seacoast, many of which have recently been recognized as “Best in NH” or “Best on the Seacoast.” For the kids, Dover is home to the Children’s Museum of New Hampshire and a brand-new playground at Henry Law Park. The Cochecho Arts Festival holds live concerts at the Rotary Arts Pavilion throughout the summer. Our calendar is full of events happening throughout the entire year.

There truly is something for everyone in Dover.

Do you have any favorite projects you have worked on while at Dover Main Street Community?

My favorite project is Dover Restaurant Week. I enjoy the process of building a week

to showcase Dover’s downtown restaurants and the different culinary experiences they have to offer. It’s great to see people sharing their dining experiences on social media — the energy is contagious.

Eating out is fun, it’s social and exciting. It’s also nice to see the community coming together to support their local restaurateurs.

Any challenges?

Dover is growing and it’s growing fast. It’s challenging for our 10-person volunteer board to keep up with the change. We’re extremely lucky to have the City of Dover behind us to offer their support and resources whenever they can.

When not advancing objectives for Dover Main Street Community, what do you do for fun?

When I’m not working at my full-time job, I spend my time being a mom to four active and energetic kiddos. I also serve on another board of directors for SEED, or the Seacoast Educational Endowment for Dover. I enjoy staying busy, really busy.

Are you from the area originally? If not, where are you from and what drew you here?

I grew up in Seabrook, New Hampshire, and attended college at Florida State University.

I met my husband and we started our family there in Tallahassee. After a few years, I convinced him we should move our family to New Hampshire as a “three-year trial.”

Growing up in Mexico, he wasn’t too thrilled with the idea of our long and cold winters.

We chose Dover because it was a familyfriendly city with so many opportunities for our growing family. We’re still here almost 13 years later. He opened our business, so I guess we’re not going anywhere anytime soon.

In looking ahead, anything exciting for you personally or in relation to Dover Main Street Community?

I took over the Dover Main Street chair position this year. I follow in the footsteps of some extremely talented and dedicated people. Our organization has a strong foundation and I hope to continue building Dover Main Street into an organization that will help our downtown thrive for years to come. I guess you could say my personal aspiration has always been to make a tiny difference somewhere, somehow.

— Rob Levey

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SEACOAST SCENE | NOVEMBER 14 - 27, 2019 | PAGE 14

Sound the trumpets Winnacunnet alum returns for concert If you are looking for an afternoon of entertainment and good music, check out “From Stardust to Penny Lane” featuring trumpeter Jay Daly on Sunday, Nov. 24, at 3 p.m. at Winnacunnet High School. Daly graduated from Winnacunnet in 1975 and has been part of the music industry since.

“I got the music bug when I started working with a funeral home to play taps [on the trumpet],” he said. “They’d hire me to go into the cemetery and play, and it was an emotional tune. And they were paying me for it!”

Being able to connect to people through music made Daly want to continue playing the trumpet.

After taking lessons and being part of the music program at school, Daly attended the University of New Hampshire and studied music education.

“My [band] director said it was tough to make it to the business, so [he advised] me to get my music education degree and put it in my back pocket. You can always fall back on teaching,” he said.

Daly ended up using his degree as a middle school band director in Merrimack for three years. While he was teaching, he still wanted to play the trumpet and eventually began to pursue a career as a musician full-time. He has performed with the Seacoast Big Band and the Artie Shaw Orchestra, and has also been a part of many theaters and pit orchestras. He worked with The Book of Mormon in Hartford, Conn., and most recently did a two-week run with the musical The Bodyguard in Boston.

“I’m a freelancer and pick up work, and I hope it’s good and plentiful. I’m not a soloist that often, so this concert is kind of special,” Daly said.

Daly was approached for this upcoming concert at Winnacunnet by the church he was a part of growing up. The Hampton United Methodist Church was looking into ways to raise money for the church and families in need, and contacted Daly about doing the concert. Daly had the freedom to decide what he wanted to do for the show, and decided on a tribute to five decades of music.

“This is all the trumpet solos that were [in popular music] from the 1920s through the 1980s. It’s a whole medley of tunes that ... will be nostalgic for anyone who wants to go back and remember it, and there will be a whole group of people who haven’t heard this music and it won’t be familiar,” he said. “I’ve always wanted to play at my alma mater, and now I’m back at my high school and the concert is being

Courtesy photo.

produced by my hometown church.”

There will be plenty of famous solos performed by Daly at the concert, backed up by the Seacoast Big Band. “Stardust”

by Hoagy Charmichael and “Penny Lane” by The Beatles (which features a trumpet solo) are the title tracks of the concert. Daly also plans on performing “What a Wonderful World” by Louis Armstrong and the theme song from the Rocky series by Maynard Ferguson.

There will be many other songs featured as well for guests to enjoy.

“Everyone kind of enters a musical time capsule, where they walk in and are transported to another era. It’s so important to have culture and arts and creativity in life,” Daly said.

The concert will also have a special meaning to him. Not only did he graduate from Winnacunnet High School, but his late younger brother also attended high school there. His mother was the secretary at the school for more than 20 years.

“I’m dedicating this concert for their memories, and it’s special that I get to make a dedication,” he said.

Daly has unique ties to the Seacoast Scene. His father, Jack, founded the newspaper and owned it for 40 years before selling it to Hippo Press.

“My dad would tell me to just take it over for him, but I’m a trumpet player!”

Daly said.

“From Stardust to Penny Lane” starts at 3 p.m. on Sunday, Nov. 24, and will take place at the Winnacunnet High School Auditorium in Hampton. General admission tickets are $30, while tickets for seniors 65 years and older and youth 18 and under are $25. Tickets can be purchased ahead of time on BrownPaperTickets.com and will be available at the door for $35, cash or check only.

— Danielle Roberts

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CAR TALK

New Honda whistles a different kind of tune Dear Car Talk: I have a 2017 Honda CR-V. Whenever I return from a long road trip (1-3 hours) and my air conditioner has been running, I hear a proBy Ray Magliozzi longed whistling sound (for 1-2 minutes) after I turn off the ignition.

The sound is coming from under the hood on the passenger side. It sounds like a compressor draining air. I took my Honda in for servicing, but they could not replicate the sound. It only occurs after long use.

I want to get it taken care of, as I only have 5,000 miles left on my warranty.

Any suggestions? — Jack

Yes, I suggest you stop hanging around your car after you shut it off, Jack.

When you run your air conditioner, the compressor “pressurizes” your refrigerant. So, when you arrive home after a long drive, that refrigerant is under very high pressure.

Once the air conditioner is shut off, which happens when you shut off the engine, the refrigerant needs to return to normal pressure. And it does that by passing through something called an expansion valve. I

think all you’re hearing is the pressure of the refrigerant equalizing by passing through that valve. It produces a soft whistling sound while it equalizes.

Unless it’s really loud, or whistling a funeral dirge, I don’t think it’s anything worth worrying about, Jack.

If you were to shut off your air conditioner while you were driving, the same thing would happen. But that faint whistling noise would be drowned out by the road noise, the engine and the argument you were having with your wife about why you turned off the darned air conditioner.

Find a reason to do something else when you get home. Preferably something that doesn’t require you to be in the garage.

Dear Car Talk: I have a pristine 1960 Chevrolet Bel Air. I am the second owner. It has 95,000 miles on a 348 motor with a Powerglide transmission.

It’s all original with no hot-rod modifications.

The car runs smooth as silk. I drive it two or three times a month to keep it exercised.

But my daughter complains that if she follows me in her car when we go to car shows, the exhaust really smells bad.

I have always used premium fuel in this car, and I drive it often enough that the gas is not

particularly “old.”

I know this car was built well before pollution controls were introduced, but I never remember car exhaust smelling remarkably bad as a kid.

I have also noticed some of my vintage car show buddies have this issue with their 1950s-1960s cars.

Why do the vintage cars have “pungent” exhausts? — Joe

I didn’t remember old car exhaust smelling bad when I was a kid, either, Joe. But a few years ago, we were lucky enough to take a trip to Cuba to check out the old, American cars there.

And guess what? Most of them stunk! I think, as the air has slowly gotten cleaner and cleaner over the course of our lives, we’ve all forgotten how bad it used to be.

Nowadays, if a car drives by that’s got visible or malodorous exhaust, it stands out like a sore Edsel. Back then, most cars did that.

Between 1960 and today, we’ve added fuel injection, computerized engine controls, oxygen sensors, catalytic converters and more, to the point where you could put your nose next to the tail pipe of a new car and not smell anything — but please don’t, unless you want to end up as dumb as me.

The carburetor on your car, in contrast, is the technological equivalent of pouring gasoline into the cylinders from a paint can. It’s sloppy, imprecise and dirty.

Now, it’s possible that there’s also something wrong with your Bel Air. And the problem most likely to make your exhaust even stinkier than usual is a fuel mixture that’s too rich.

So, if your carburetor jets, for instance, are all worn out after only 60 years, they could be pouring way too much gasoline into the cylinders. The engine wouldn’t be able to burn that extra fuel, and — without any emissions equipment — it would all come right out the tailpipe. And it would stink.

There are other things that can cause incomplete combustion and a rich mixture: low compression, incorrect timing, low engine operating temperature or a weak spark. It’s probably worth checking all of them.

But my first guess would be the carburetor.

And it’s probably not too early in this car’s life to replace the carburetor, Joe. That may very well improve the odor to some degree.

If that still doesn’t improve the smell to your daughter’s satisfaction, you start following her to the car shows.

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FOOD

AT FAR OUT DINER The Far Out Diner (99 Oak St., Dover, 516-0330, faroutdiner.com) doesn’t just get its name from being on the outskirts of the city. The eatery is alienthemed, with an eclectic, “out of this world” atmosphere, intergalactic aesthetics and uniquely named menu items to match. Breakfast is served all day and features a variety of homemade baked goods from doughnuts and muffins to scones and biscuits, plus entrees like buttermilk “saucer” cakes, slow-cooked corned beef hash, huevos rancheros and the “Big Bang” breakfast, which comes with two eggs any style, two pieces of bacon or sausage, two saucer cakes or French toast pieces, home fries and the option to substitute hash or chili. For lunch, which begins at 11 a.m. each day except Sunday, items include specialty burgers, sandwiches and side options like french fries, hand-battered onion rings and macaroni and cheese. According to co-owner Jessica Troy, the diner is in the process of obtaining its liquor license to serve breakfast cocktails like mimosas and bloody marys. The Scene recently caught up with Troy to talk about the Far Out Diner’s unique concept and some of her personal favorite dishes.

How long has the Far Out Diner been around?

We opened up three years ago. I had worked at Adelle’s Coffeehouse [in Dover] for eight years prior to that. I’m actually a fifth-generation Dover-ite.

What makes the Far Out Diner unique?

The alien theme, of course. We have different planets and aliens coming out of the walls, we have all types of artwork, and then we have framed copies of Leonard Nimoy’s albums and Mr. Spock looking down at you. … I also inherited

Far Out Diner in Dover. Courtesy photos.

What is an essential skill to running a It has slow-cooked corned beef hash, poached eggs and a side of toast. It’s restaurant?

Being connected with your clientele, very delicious and I’m a really big fan of and just having a good rapport with them corned beef hash. and knowing what they want.

What is a dish that everyone should What is your favorite thing about try?

Our specials board is always where being on the Seacoast?

I love the sense of community and it’s at! It changes just about every day to keep things interesting. Recently we’ve the variety of people that we have here. done things like pumpkin pancakes with We’re a very open business in that we’re regular or green apple caramel. I would big on supporting LGBTQ rights, and we say that the Irish Benedict or the huevos just try to help and serve the community in any way that we can.

What is your personal favorite dish? rancheros are also crazy good.

— Matt Ingersoll It would probably be the hash plate.

a bunch of old signs from my greatgrandmother, who owned a bakery in the 1930s and ’40s, so we have all kinds of unique things. For the food, we try to make everything in house that we can. We also have a couple of really interesting dishes that you’re not going to find anywhere else, like the Bacon Benedon, which is a Benedict served on freshbaked doughnuts with bacon. For lunch, we do a King burger, which has cheddar, peanut butter, pickles and bacon.

SEACOAST SCENE | NOVEMBER 14 - 27, 2019 | PAGE 18

FOOD

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Local chef leads Instant Pot cooking demo On Tuesday, Nov. 19, take the mystery out of Instant Pot cooking and join professional chef and cookbook author Liz Barbour for her demonstration on how to use the handy kitchen gadget at the Salisbury Public Library.

“Feasting With Your Instant Pot,” held in sponsorship with Friends of the Salisbury Library, is meant to introduce culinary novices and experts alike to the wide variety of easy meals that can be made using an instant pot. Assistant Library Director Cara Marsh said bringing Barbour in for a demonstration is something the library has wanted to do for some time.

“I heard about Barbour when I worked in New Hampshire and had been wanting her to come to the library and do a presentation,” Marsh said. “She’s gotten great reviews and we thought the Instant Pot would be a great one to do around Thanksgiving time, before the holiday. We wanted to do something a little bit different and it seems like a lot of patrons of the library like these handson type of activities and programs.”

During the hour-and-a-half-long presentation, Barbour will use two Instant Pots to demonstrate to students how to cook a total of four dishes. In addition, attendees will learn basic knife skills and tricks for other simple kitchen tasks that are meant to reduce the amount of time spent in the kitchen while increasing the quality of the food.

Of course, students will also get to taste the final results.

“So many people don’t even take [their Instant Pots] out of the box because they’re so intimidated. It’s an electric pressure cooker and a lot of people are very concerned about using it,” Barbour said. “This [event] really covers a lot of things that even the manuals don’t explain, and people go home and they start using their Instant Pot, which is great.”

Giving people the tips and tricks they need to be self-sufficient and confident in the kitchen is something Barbour, who worked as a chef and caterer before turning to teaching, is passionate about. She says that although cooking shows can be fun to watch, viewers don’t always get the full picture and can be intimidated by the polished way the process is presented on television.

During her classes, Barbour likes to demystify things by keeping her lectures simple and honest but entertaining at the same time.

“I really try to take the mystery out of cooking and also stay with the

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idea of keeping it simple, with fewer ingredients. It’s so much easier for all of us,” she said. “I think people are looking for new ideas and also to be entertained.

That’s really a big part of my programs too, is to be entertaining, but also to let people know that, yes, I have a professional background but I make all the same mistakes they do.”

At the end of the day, Barbour wants to encourage her students to cook at home rather than eating packaged meals or takeout. She adds that a big part of getting people excited about home cooking is teaching them how to properly season their meals. She believes knowing how to cook simple, delicious meals at home is a valuable skill, and once people feel comfortable with their abilities, they’re far more likely to start having fun in the kitchen.

“A lot of people end up spending their lives cooking with no flavor and they just think, ‘Oh, I’m not a good cook.’

The thing is, they just haven’t been exposed to the simplicity of using fresh herbs or spices to make food just taste much better than they’re used to,” she said. “I think people get so much out of [these demonstrations]. … They realize that they don’t have to do things the way they always did before, or I can give them a quick tip to make things so much easier, show them how to use herbs so that everything tastes so much better.”

“Feasting with your Instant Pot” runs from 6 to 7:30 p.m. Barbour will be bringing copies of her book, Beautifully Delicious: Cooking with Herbs & Edible Flowers, for sale and signing.

To sign up, call Cara Marsh at 978-4655071, ext. 136, or email her at cmarsh@ salisburylibrary.org. Space is limited.

— Elyse Carmosino

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SEACOAST SCENE | NOVEMBER 14 - 27, 2019 | PAGE 19

FOOD

TRY THIS AT HOME Rosemary roasted squash with feta

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Welcome to another week of Thanksgiving prep. I’m always conflicted about food at Thanksgiving. Of all the holidays I celebrate with food, Thanksgiving is the one where I overwhelmingly feel like it needs to be traditional. However, the creative part of my brain almost always suggests sticking with traditional but adding a twist.

So, here we are today, taking a traditional Thanksgiving side and giving it a whole new look. There’s nothing wrong with the traditional side of mashed butternut squash, but it just seems like a good dish to recreate. When you have a simple ingredient to use, it’s pretty fun and easy to transform it.

As I worked on this week’s recipe, I had two goals in mind. First, I wanted a dish that reduced some of the sweetness in a typical Thanksgiving menu. Second, I was seeking a dish that could be made ahead of time to help with the battle for oven space and to minimize the amount of cooking in the hour before dinner.

Reducing sweetness is easy; don’t add sugar, honey, maple syrup, etc. Of course, as you read this recipe you’ll see that I did include maple syrup. You might ask why. The key to this recipe (as in most) is balance. The small amount of maple syrup balances out the savory nature of the rosemary, as well as the saltiness of the feta. Your final product is a dish that leans toward salty but without making you thirsty.

For last-minute prep, this dish is pretty great. You can make it the day before or the morning of your celebration. Then, about 10 minutes before dinner, you just need Rosemary Roasted Squash with Feta 3 cups cubed butternut squash, peeled 1 cup sliced red onion 1 ½ tablespoons minced rosemary, fresh 1 tablespoon olive oil 2 tablespoons maple syrup Salt & pepper Feta cheese

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SEACOAST SCENE | NOVEMBER 14 - 27, 2019 | PAGE 20

Preheat oven to 400 degrees.

Coat a rimmed baking sheet with nonstick cooking spray.

Combine squash and onion in a mixing bowl.

Sprinkle rosemary over vegetables.

Drizzle mixture with olive oil and maple syrup; toss to coat fully.

Spread coated mixture on prepared bak-

Rosemary roasted squash with feta. Photo by Michele Pesula Kuegler.

to reheat it in the microwave and sprinkle with feta. Although that does mean there’s some last minute work, it’s much less onerous than having another pan in the oven at that time.

There you have it: a new Thanksgiving side that you can present to friends and family while awaiting their judgment. Isn’t it better that they’ll be judging your new side dish, instead of a new haircut you got, job you took, or car you bought?

Michele Pesula Kuegler has been thinking about food her entire life. Since 2007, the Manchester resident has been sharing these food thoughts and recipes at her blog, Think Tasty. To find more of her recipes, please visit thinktasty.com.

ing sheet.

Season with salt and pepper, if desired.

Roast for 10 minutes.

Flip squash and onion with a spatula; roast for an additional 10-15 or until squash is tender.

At this point you have two options: 1. Transfer squash mixture to a serving bowl, top with feta, and serve.

2. Allow squash mixture to cool slightly, transfer to a microwave-safe, sealable container, and refrigerate. Just before you’re ready to serve, reheat squash in microwave for 2-3 minutes with lid slightly open, tossing once or twice for even heating. Top with feta, and serve.

Serves 6.

DRINK

Dinner in Spain The great deal that is Rioja When we think of Spanish cuisine, we think of a bottle of Rioja and a large helping of paella; a universal, broad-brush illusion of what Spain is considered to be. In fact, Spain is a country of diverse cultures linked to the European Union but separated from the rest of Europe by the Pyrenees. It is a country of almost 200,000 square miles, governed by a constitutional monarchy, but it is made up of 17 autonomous regions and two autonomous cities. While Spanish is the official language, there are people in the Basque and Catalonia regions with their own culture and language who would be happy to secede from the rest of the country.

The growing of grapes and the production of wine are equally diverse and along with regional cuisine add substantive variety to what might otherwise be considered a single national culture. Rioja (pronounced Re-O-hah) is a red wine that is the most well-known Spanish wine on the American market. It is made from a blend of grape varieties, with tempranillo as the dominant grape, with the possible addition of garnacha to add some fruitiness. This wine comes from the Rioja region just south of the Pyrenees in north central Spain. Spain is proud of tempranillo, an indigenous grape, first cultivated by the Phoenicians when they crossed from North Africa to Cadiz more than 500 years before the Roman Empire.

Rioja can be aged as long as the far more expensive wines from Bordeaux and Burgundy, yet it is not nearly as popular. This is unfortunate, as it is a great “deal” of a wine.

There are four levels of classification of Rioja, which depend on the harvest and how long the wine is aged in the barrel and bottle. Rioja is the youngest of the group, aged for only a short time in oak. Crianza spends a minimum of one year in oak along with a few months in the bottle before it can be sold. Reserva is made from the best grapes of the harvest and only made during the years that were considered to have a good growing season. Gran Reserva is a Rioja that is only allowed to be made in years of exceptional growing seasons from the most exceptional grapes harvested. This wine must be aged in oak for at least two years and must spend at least three more years in the bottle.

The Faustino Gran Reserva, 2005, originally priced at $44.99 and available at the Price Busters offering of $19.99, is a wine not to be passed by. That’s right, this wine is 14 years old! It has a clean, bright ruby color, edging on maroon. The nose is complex and elegant, with fruit and spice notes. To the taste it is fruity but dry, with subtle notes of leather from the barrel aging. Its finish is very long and silky. This is a wine to be savored with food – any kind of meat, or earthy mushrooms

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Spain has been at the crossroads of trade and occupation since the most ancient of times. Just as the Phoenicians spurred the cultivation of grapes and production of wine, the Moors began rice cultivation around the 10th century. Paella originated as a one-pan dish cooked over an open flame that combined meat such as chicken or rabbit with vegetables and beans. Along the coast of the Mediterranean, seafood such as shrimp and cuttlefish were added to the rice cultivated there. The conquistadors brought back tomatoes and red chile peppers from the New World. Smoky pimentón, which is made from dried ground chile peppers, is added to many Spanish dishes, and its inclusion in the seafood paella adds a unique flavor to this dish. The Moors added their love of herbs and spices to Spanish cuisine. When saffron, a spice derived from the stigma and styles of the flower crocus sativus, is added to the dish, it takes on a totally new dimension. The blend of these flavors is truly unique.

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SEACOAST SCENE | NOVEMBER 14 - 27, 2019 | PAGE 21

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Although several collections of her poetry have sat untouched in my to-be-read pile for years, my first true introduction to Margaret Atwood’s work was the 2016 Hulu series The Handmaid’s Tale. As soon as the first season of The Handmaid’s Tale wrapped up, I was horrified and hooked and knew I’d have to read the book as soon as I could get my hands on it.

I found the book to be quite true to the series, yet I was still left wanting more, as the novel ended in relatively the same place that the series’ Season 1 did. When I heard that further seasons were planned, I was very curious as to where they would take the story.

With Atwood’s newest work on the subject, The Testaments, we find ourselves revisiting Gilead 15 years later, and we are not disappointed. (Note that even though this book would potentially hold up as a stand-alone text, you’ll get a much better overall experience if you’ve read The Handmaid’s Tale first or have at least watched the first season of the series.)

When it comes to the way things are run, not much has fundamentally changed in Gilead over the past 15 years; commanders still rule the roost, fertility issues are still widespread, Marthas tend to the housework while Aunts work mostly to educate young women about their place in the world, preparing them for their arranged marriages. Handmaids are still around and remain vital to the growth of society, but they take a backseat in this novel — do not expect to pick up where you left off with Offred/June. Instead, get ready to meet two new narrators (Agnes, a young woman from a wealthy family, living in Gilead; and Daisy, a young woman living a life of apparent freedoms in Canada) and to hear a familiar third voice, Aunt Lydia.

The Testaments is told largely through forms of documentation. Aunt Lydia’s voice comes to you by way of a diary of sorts — she has been painstakingly documenting life in Gilead for years, as it turns out, and writing down her own narrative — while Agnes’s words are captured in a “transcript of witness testimony.” Daisy’s words are her own.

Though somewhat far from Gilead, Canada has not entirely escaped Gilead’s tentacles; missionaries referred to as “Pearl Girls” often wander the streets, attempting to bring new faces home to Gilead (and, failing that, bring home bits of intelligence). Many operatives from the MayDay resistance movement reside in Canada as well. Daisy’s school attends an anti-Gilead protest, and Daisy’s parents hold activist meetings.

If the mere mention of Aunt Lydia in

The Handmaid’s Tale drove fear into your heart, you likely won’t feel the same way about her characterization in The Testaments. Here, we are given a much deeper look into her pre-Gilead life, her rise to power as one of the “founding aunts,” and the inner workings of her mind; she is much more complex than what meets the eye. It was a joy getting to see her in this new light, and easy to empathize with a character who once felt like a monster.

In fact, if there can be any quick takeaway from The Testaments, it is simply that — people are complex, but even those living in monstrous societies aren’t necessarily monsters. Citizens of Gilead, the imposing figure of Aunt Lydia included, lack personal agency and are at the mercy of a power much larger than themselves. Even Daisy in Canada, who seems to have access to everything a free society has to offer, finds herself kept in the dark about many aspects of her life, and deals with moments when the only “choice” she is given turns out to be the absence of a choice at all. The Testaments is about survival in an unjust society: What will you do to survive?

I often take issue with the pacing of novels, but I found The Testaments to be as engaging and entertaining as The Handmaid’s Tale. I remained invested in the plot from start to finish; there were no awkward gaps or changes of pacing or flow, no confusion, and I never wanted to put it down. If you enjoyed The Handmaid’s Tale, you owe it to yourself to check this one out as well. I also highly recommend picking up a physical copy of this book. It’s full of quotable gems, from Aunt Lydia in particular, that you may find yourself wanting to reference, or at least, re-read, later on. A—Alison Downs

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When Annick Bouvron-Gromek was a child, she spent her summers on her grandparents’ farm in the French countryside. Her early exposure to the beauty of nature instilled in her a lifelong love of gardening, but it wasn’t until she moved to the United States in the early 2000s that she began to experiment with the ways this interest could be combined with different forms of art.

“I’m a latecomer when it comes to painting,” she said. “I married my love of gardening with my love of art, which has been a fun thing to do.”

Bouvron-Gromek is the Seacoast Artist Association’s November Artist of the Month. Her show, titled “From Garden to Paper,” can be viewed at the gallery’s downtown Exeter location. The displayed works include a variety of pochoirs monotype on Japanese handmade paper, the majority of which were inspired by Bouvron-Gromek’s own garden.

“My inspirations come from the world around me, a walk in the woods, the flowers in my garden and the textures of the leaves,” she says in her profile for seacoastartist.org. “In this exhibit I have taken a step further by using those shapes and textures as stencils and applying them directly to my monotypes.”

Initially, Bouvron-Gromek turned to watercolors as a way to express the beauty she saw in her garden, but she soon switched to monotype because she preferred the less precise process.

“Every time you pull — what we call pulling a thread — every time you put the things through the press and you lift the paper, it’s always a surprise,” she said.

“You really never know exactly what you’ll get. As you work with it, you have a better idea of what the result is going to be, but there is always an element of surprise there.”

Monotyping is a unique form of printing that results in images that bear

a resemblance to their original form but with deliberate changes made by the artist. Bouvron-Gromek’s images are first created using Charbonnel etching ink on a plexiglass plate, and are then transferred to paper with a printmaking press. This method allows her to experiment by creating different textures and images that would otherwise be lost by painting the objects directly on paper.

Bouvron-Gromek’s inspirations understandably change with the seasons, but that doesn’t stop her from exploring ways she can manipulate the material she works with to create different effects. “[It] depends on the season,” she said.

“I’ve been really enjoying working with some of the nasturtiums that I have, making them look like water lilies. I will take the plant material that I have and make them look like something else.”

Part of the intrigue, she says, is using the method of monotyping the same way one would use a paintbrush to change the appearance of a subject. With monotyping she has the ability to make one object look like another object.

“It’s just using that instead of using a brush, you know, I used the shape of something and make it look like it’s something else,” she said.

Despite being a latecomer to the craft, Bouvron-Gromek is reveling in her ability to devote so much time to monotyping and enjoys the opportunity to play around with the images she creates.

“I have the free time, so I’m taking it,” she said. “I’m turning 80 this year. It’s a fun time to play.”

Bouvron-Gromek’s work will be on display at the Seacoast Artist Association gallery at 130 Water St. in Exeter through November.

— Elyse Carmosino

NITE

Man of the people Lenny Clarke keeps the fire burning

Seabrook Beach, NH

Lenny Clarke. Courtesy photo.

His friendship with that show’s star and creator, Dennis Leary, is one he treasures.

“Dennis has helped me mentally, physically, spiritually, monetarily, he’s been an incredible great friend. I love him,” he said.

Most recently Clarke appeared at Leary’s annual Comics Come Home benefit for the Cam Neely Foundation at TD Garden.

He’s been to all but one of the galas since it began.

“Twenty-five years we’ve been doing this,” Clarke said in amazement. “You do golf charities and after five or six years they tend to tail off. This gets bigger every year, and I’m really excited about doing it. Plus, I’ve been to the Neely House — I actually stayed there when my wife was recovering from breast cancer for the second time. So it’s all come back 100-fold.”

Through it all, Clarke maintains a rigorous schedule as a standup. On Nov. 23 he’ll perform in Dover for the first time. He’s a regular in the Granite State, however, praising the audiences for getting his occasionally irascible act.

“I find New Hampshire is much more accepting of me,” he said. “And I love the ‘Live Free or Die.’ But think about that. …

Live Free or Die? I’d pay a little.”

He remains ever weary of audiences that go to shows seemingly intent on dinging performers for crossing one line or another.

“They’re only words,” he said. “I do not sit down with a pen and paper and think, ‘What can I do to really piss people off tonight?’ That’s not comedy! I’m just trying to make you laugh, and pointing out the absurdity of what we’re laughing at.”

— Michael Witthaus Lenny Clarke When: Saturday, Nov. 23, 8 p.m.

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Few comedians are as closely bound to Boston as Lenny Clarke. When a movie was made about the burgeoning late 1980s scene that produced Dennis Leary, Steven Wright, Bobcat Goldthwait and others, Clarke was both a focus and a de facto historian for the project.

One time he even tried to run the city — and it got him into comedy.

It began when his friends encouraged him to run for mayor.

“I didn’t realize that they were kidding,” the ever opinionated Clarke said recently in a phone interview.

He ran, lost, then got a job with the city as a janitor.

“I kept my word, because I said I was going to clean up City Hall!” he said.

One night, Clarke and his fellow broompushers went out for beers, ending up at an old bar called the Springfield Street Saloon.

“It was a Western décor restaurant in a Portuguese neighborhood in Inman Square … They had Steve Sweeney and a couple of other comedians. The guys went, ‘Geez, Lenny, you’re funnier than them.’ Not Sweeney, but the other guys.”

A week later, he returned and did his first-ever set.

“They loved me, and I just kept going back,” he said.

Soon he was a regular at area clubs.

“I started as the Grand Wizard of Comedy,” he said. “I used to wear a turban on my head and a multicolored sport coat. I had shoes that would change color when you poured water on them. I did a ventriloquist act with a skeleton; I was insane.”

Clarke parlayed his schtick into a CBS sitcom, but television success was brief.

Lenny debuted in the fall of 1990 opposite The Wonder Years, only to be shuffled to a new time slot a few months later. It died when the Gulf War broke out and replaced his working-class character with videos of exploding buildings.

“It brought my career to a screeching halt,” Clarke said. “It was very humbling losing everything. I went from a shithouse to a penthouse. I had a Playboy model wife, servants, a mansion by the beach out in Marina Del Rey. I had it all, and I lost it all. Divorced, lost the television show, went bankrupt. I’ve been climbing back ever since.”

Clarke did alright on the rebound. His movie roles include Fever Pitch and the Boston Marathon docudrama Patriots Day. On the small screen, Clarke had supporting roles on The John Larroquette Show, The Job and It’s All Relative. His Uncle Teddy character was a key ingredient in Rescue Me’s eight-year run.

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SEACOAST SCENE | NOVEMBER 14 - 27, 2019 | PAGE 25

BEACH BUM FUN JONESIN’ CROSSWORDS BY MATT JONES

“What Good Luck!” — let’s pitch in Across 1 Wading bird 5 “Lethal Weapon” cop 10 “Whip It” group 14 Standard level 15 “Invisible Cities”

Calvino 16 In a frenzy 17 Provable 18 Some nightclub performances 20 Start of a quip author 22 “___ Billie Joe”

23 ___-Cone 24 Support system 27 One-___ (rare events) 31 Digging animals 33 Head-in-elbow motion 36 Part 2 of the quip 39 “The Mikado” accessories 41 Farmyard refrain 42 Mix up 43 Part 3 of the quip 46 Sean Lennon’s mom 47 Father Sarducci of old “SNL” 48 “Entertainment Tonight” alum John 49 Polo Grounds slugger Mel 50 Has been 53 “J’Accuse” author Zola 58 End of the quip

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67 Clear the whiteboard 68 “___ Man of Constant Sorrow” 69 Like some memes 70 Portable dwellings 71 French Open surface

28 Author Jonathan Safran ___ 29 ___ gras (food banned by New York City) 30 Actor Ulrich 32 Breakfast drinks 33 Kitteh’s counterpart, in pet slang 34 Nearly 35 Hit the ground hard, in skating 37 Drink for the pinot gallery?

38 Makes a row in a garden, say Down 40 Time zone abbr.

1 Split 2 Uninterested 44 “America’s Got Talent” judge Mandel 3 “Go, me!”

4 Silvery food fish 45 “That was close” 51 Plus column entry 5 Loaded (with) 52 Beach location 6 “___ have to wait” 7 “The Ballad of Reading ___”: 54 Doc on a battlefield 55 Related to a hipbone Wilde 56 Guanaco’s cousin 8 Is brilliant 57 Short paper 9 Existentialist Kierkegaard 10 “Fantastic Mr Fox” author 58 Secret signal 59 “Kindergarten Cop” director Roald Reitman 11 Comedian Philips 60 Brooding spot 12 Covenant 61 Tests for prospective Ph.Ds 13 Approvals 62 Fish and chips fish 19 Play-reviewing aid 63 Zoologist’s eggs 21 Blanket material 64 It may stain when leaking 24 Popeye’s rival 25 Lacquer ingredient ©2019 Matt Jones 26 2019 World Series player

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NITE

Nobody’s Girl

Supergroup comes to Portsmouth

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Nobody’s Girl. Courtesy photo.

River Festival last June.

A two-sided holiday single dropped in October. The old chestnut “Merry Christmas Baby” gets some Muscle Shoals soul, while a cover of the Jackson 5 hit “Someday At Christmas” hews closely to the original, but adds a re-imagined chorus and soups up the melody to give it a unique stamp.

Michael Ramos produced the new songs; he also helmed Waterline and is supervising their long player, hopefully due out in 2020. Pettis gushed about Ramos, who’s worked with many of her heroes: Patty Griffin, Lucinda Williams.

“He puts together his dream team and lets the chemistry of the players create a lot of the magic,” she said of the backing group used for the session. “It’s like cooking; he knows what ingredients are gonna work. … I think he got it just right.”

Amidst other projects — Loebe released an album, Give Up Your Ghosts, in February, Pettis put out Blue Star in a Red Sky, a duo EP with Calloway Ritch, last fall, and BettySoo performs frequently, both solo and with her trio — Nobody’s Girl continues to gel as a group. Pettis expects their first full-length will draw from this maturity.

“We’re going to be really intentional about harmony lines, descant and lead parts on this record,” she said. “I love that everybody is the lead singer in the band. I think that’s one of the things that kind of separates us. We’ll be spending a lot of time trading off within songs, and our goal is for people to not necessarily know who is singing what part. We all do all the parts — we do low, we do high. I love that about our group.”

— Michael Witthaus Nobody’s Girl When: Friday, Nov. 15, 8 p.m.

Where: Portsmouth Book & Bar, 40 Pleasant St., Portsmouth Tickets: $20 at bookandbar.com

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To a generation of musicians, Austin is the new Laurel Canyon. Every day, at almost any hour, music pours from hundreds of venues across the Texas city. It’s the product of a seemingly nonstop influx of creative souls flowing in from across the globe and colliding with a vibrant local scene that deservedly calls itself the Live Music Capital of the World.

With the arrival of Nobody’s Girl, Austin may have its own Crosby, Stills & Nash — in female form.

Each member hails from elsewhere. Grace Pettis grew up in Alabama and Georgia, Rebecca Loebe was born in Virginia, raised in Atlanta. BettySoo is the closest to a native; she came from Houston to Austin in 1996 to attend the University of Texas, learned the guitar and started writing songs, then never left.

“Austin is like the bat signal for all the weird kids in the South,” Pettis said in a recent phone interview. “We all just kind of end up there.”

All three have solid solo careers; each is a winner of the coveted New Folk Competition at Kerrville Folk Festival, where they first hung out together. But when the longtime friends joined forces for a brief “in the round” tour together dubbed Sirens of South Austin last year, alchemy occurred.

First, they worked up a version of Tracy Chapman’s “Fast Car” as a show closer, and posted an iPhone video. It promptly got thousands of views. Inspired, they set out to write an original song. “What’ll I Do” leads off Waterline, a six-track EP released in September 2018. It features a near-acrobatic triple descant that coalesces into spine-tingling a capella harmony at the close.

Thankfully, the trio didn’t stop at one tune.

When the studio owners heard what they’d done, they responded with an offer of a record deal.

“We hadn’t even played a gig together yet,” Loebe said in a February interview. “We all just went along with it; we weren’t going to slow down something that had momentum on its own.”

Their name is shared with a Bonnie Raitt song (originally written by Larry John McNally), but the moniker is also a commentary on the trio’s purpose and place in the world.

“It sort of sounds like a pop group’s name but it also sort of doesn’t, it’s a little more grown up,” Pettis said. “You know, none of us are 20; we know who we are and we’ve been doing this a while.”

Lucky area music fans will have a chance to see Nobody’s Girl before they hit warp speed, on November 15 at Portsmouth Book & Bar. The show is part of their first official tour as a group, though it’s not a New England debut — they did Me & Thee in Marblehead, Mass., in late 2018, and played Vermont’s Roots on the

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SEACOAST SCENE | NOVEMBER 14 - 27, 2019 | PAGE 27

BEACH BUM FUN ROCKANDROLLCROSSWORDS.com BY TODD SANTOS

speak a piece of mind” (4,2) 43. ‘Live Taste’ Gallagher 44. Cranberries ‘__ __ My Family’ (3,2) 46. Lou Gramm ‘Just Between You __ when multiple things end?

23. Steve Miller can’t cross a ‘__ River’, __’ (3,2) 48. Goo Goo Dolls ‘We Are __ __’ (3,6) perhaps 52. Type of metal, usually w/low-tuned 24. John Fogerty ‘Eye Of The __’ 27. Fall Out Boy’s song ‘She’s My __’ is guitars 53. Ice and Vanilla about actress Ryder, perhaps 29. Queen ‘See What __ __ I’ve Been’ 54. John Lennon’s screaming wife Ono 55. “And a one, and __ __” (1,3) (1,4) 30. One will check you out at record store 56. Phish “The car is the thing on the road that takes you back to your __” 32. Forgotten bar bill after rocking out 57. U2 “You say you’ll give me a high34. Used backstage for festival naps way with no one __ __” (2,2) 35. Blue __ Shoes 58. ‘Voices Carry’ singer Aimee 36. ‘You’re The Only One’ Maria 37. ‘83 John Cougar Mellancamp album 59. Charles and Manzarek 60. The rabid ones buy every album ‘Uh-__’ 38. ‘Pets’ __ For Pyros Down 39. ‘Three Lions’ band Lightning __ 1. Uriah Heep singer Bernie 40. Like new release 42. Guns N’ Roses “Don’t __ __ when I 2. Grateful Dead ‘They Love __ Other’ 3. ‘Breathe In’ band Palo __ 4. Had a very successful ‘La Bamba’ cover for the film (3,5) 5. ‘Nonpareil Of ___’ Of Montreal 6. Bends and shapes a recording 7. Aretha Franklin ‘Love For __’ 8. ‘12 Green Day album about their drummer?

9. Jimmy Reed ‘Baby What You Want __’ (2,2,2) 10. Eve 6 ‘96 EP 11. Jack Wagner ‘__ __ Need’ (3,1) 12. German rockers named after a Fender model?

14. Soprano Fleming

TIE YOUR PUZZLE DOWN 15. ‘Ex’s And Ohs’ King Across 1. “But we’re never gonna survive 16. Musicals are in two of these, often 17. ‘Enter The Grave’ UK metalers unless we get a little crazy” singer

5. All-day music concert (abbr) 9. ‘Paradise By The Dashboard Light’ Loaf 13. Tubes song titled after angel headwear 14. Kind of Golden Earring ‘Love’

18. Replacements ‘Don’t __ A Soul’ 19. Not a half note (5,4) 21. Bohemian Rhapsody is a ‘18 this, about Freddie Mercury 22. Simon and Garfunkel song played

10/24

20. ‘100 In A 55’ Pop __ 21. Indie rockers Walt __ 23. Springsteen “Will you walk w/me out on the __?”

24. One-man jam band __ Deputy 25. Queen ‘These Are The Days __ __ Lives’ (2,3) 26. Queen classic ‘Tie Your __ __’ (6,4) 27. Peter Gabriel ‘__ __ What We’re Told’ (2,2) 28. Colt Ford school song ‘Texas __’ (1,3,1) 30. Pivotal “sunshine pop” figure Boettcher 31. Canadian ‘Steal My Sunshine’ band 33. The Morning Of ‘Pilot To __’ 35. Worldwide label: __ Music Entertainment 36. Big Wreck ‘In Loving __ __’ (6,2) 38. Avant garde band __ Ubu 39. Acronym-y Ozzy song off ‘Diary Of A Madman’ 41. Pulp ‘__ People’ 42. Like thick audience 44. Buddy Holly-inspired Duffy song?

(2,3) 45. AC/DC ‘Dirty __ Done Dirt Cheap’ 46. MTV VJ Curry 47. Descendents “I’m __ __ cool guy anymore” (3,1) 48. Big brass instrument 49. ‘Listen To Your Love’ band 50. Like bands in same vein 51. Fans’ cars are in parking ones 53. Queen ‘I’m In Love With My __’ © 2019 Todd Santos

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NEWS OF THE WEIRD BY ANDREWS MCMEEL SYNDICATION

Creme de la weird

Doctors at Westmead Hospital in Sydney, Australia, documented a case in the British Medical Journal’s Case Reports that has at least one nose out of joint.

A 48-year-old former prison inmate had been suffering from sinus infections, nasal congestion and headaches for years, United Press International reported. Doctors treating the man performed a CT scan and discovered a rhinolith — a stone made of calcium — in his nasal cavity, which, when removed, was found to have formed around a small balloon with cannabis inside. The patient then recalled that when he was in prison about 18 years earlier, his girlfriend had smuggled in the balloon during a visit, and he had inserted it in his nose to hide it. But he pushed it too far in and assumed he had swallowed it. The unnamed man is surely breathing easier these days.

PET OF THE WEEK Kane is a pretty sad fellow these days. Shelter life isn’t agreeing with him much. Still, he is slowly making friends with staff and volunteers.

Sparks of happiness are beginning to appear. This dog has a lot of potential. His previous owner described him as an affectionate guy who loved to cuddle on the couch or bed. He had a tussle with another dog in the home over food, so he was brought back to the shelter. That’s why we are looking for a loving forever home, one in which folks understand dogs such as Kane and can help bring joy back to his life. Kane wants to go home. We want to find him just the right one. Visit Kane at the NHSPCA in Stratham, or visit nhspca.org.

SUDOKU

Fill in the grid so that every row, every column, and every 3x3 box contains the digits 1 through 9. Answers will appear in next week's paper.

Patriotic duty

Astronaut and Neshannock Township, Pennsylvania, resident Andrew Morgan, who is currently aboard the International Space Station, cast his absentee ballot this Election Day from his perch 250 miles above the planet, the New Castle News reported. Ed Allison, Lawrence County’s director of voter services, received Morgan’s application for an absentee ballot and went the extra mile for the spaceman, coordinating with IT for a fillable, secure PDF file that Morgan could use to register his selections. “Astronaut Morgan got the ballot, voted it and sent it back,” Allison said. “No problem at all. In the 11 years I have been here, it is certainly unique.”

Bright idea

10/24

Brice Kendell Williams, 32, was hoping to avoid getting a DWI early on Nov. 3, CNN reported, so rather than driving his car from one bar to another in Houma, Louisiana, Williams stole a motorized shopping cart from Walmart and toddled more than a half-mile to his destination, according to authorities. He carefully parked the scooter between two cars in the lot and went inside, where officers from the Terrebonne Parish Sheriff’s Office found him and arrested him for unauthorized use of a moveable. Williams’ bond was set at $2,500.

New rules

North Carolina’s Madison County Public Library system has had a loosely enforced rule against bringing pets into its branches. But on Oct. 8, Interim Director Peggy Goforth appeared before SEACOAST SCENE | NOVEMBER 14 - 27, 2019 | PAGE 30

the county’s board of commissioners to request a new policy that tightly restricts animals to only service dogs. Goforth felt she had to advocate for stricter rules after a man brought a bag full of snakes into the library, reported the Citizen Times. “He said, ‘My pets are harmless. Here, let me show you,’” Goforth said. “And he poured them out on the front desk. They just wriggled everywhere.” When told pets weren’t allowed in the library, “He was really nice about it. He just bagged up all the snakes and left,” she added. She said another man brought in an ant farm and took the top off to feed them, then forgot to put it back on. “The ants got everywhere.” The library’s new policy excludes all animal species except dogs that are trained to help a person with a disability.

Ironic

A passenger on New York’s MTA train system noticed a couple of suspicious packages at the Metro-North New Rochelle station on the afternoon of Oct. 28 and did what any conscientious rider would do: alerted authorities, using the new Help Point intercom system in the station. It turned out the boxes contained more of the MTA’s Help Point devices — they just hadn’t been installed yet. The alert only briefly shut down the station, WNBC reported, as police quickly removed the boxes.

• In Crystal City, Missouri, police are on the lookout for a man who broke into a vending machine at the Twin City Coin Laundry on Oct. 22, pocketing about $600 in change. KSDK reported that he ought to be easy to find: He committed his crime in full view of security cameras, and he was wearing a T-shirt with the motto, “It’s not a crime unless you get caught.”

Entrepreneurial spirit

Belinda Gail Fondren, 52, of Evans, Louisiana, was charged with filing or maintaining false public records on Oct. 23 after it was discovered that she was writing fake doctor’s notes for high school students so they could get out of class. Fondren, who worked at a medical clinic, charged $20 for each excuse, Vernon Parish Sheriff Sam Craft told WTAP. He also said it was common knowledge among students that the excuses were for sale. Two students obtained excuses on 14 occasions, he said. Fondren’s fraud came to light when someone from the Vernon Parish School Board called a doctor about the notes, which he denied having authorized. Her bond was set at $15,000.

Visit newsoftheweird.com.

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