Seacoast Scene 4/12/2018

APRIL 12 - 18, 2018

Pizza at Nick’s Place

P20

The coast’s Civil Air Patrol

P15 Tennis at the Sports Barn

P16

From eggs and pancakes to burgers and fries FRE E

MAP P . 14

A WORD FROM LARRY

Master McGrath’s

Scene returns to weekly publication This is the Seacoast Scene’s first weekly edition of the new season. I want to welcome back some of our early summer advertisers and another thank you to those who stayed Larry Marsolais with us during the winter.

We have a few new things this year that we are adding for your reading pleasure and will continue with the great features that you have come to enjoy throughout the past three years.

On another happy note: Seabrook seafood favorite Brown’s Lobster Pound recently reopened after an electrical

Rte. 107 Seabrook NH

Dining & Pub

Sandwiches • Burgers • Pizza Steaks • Seafood • BBQ

fire late last summer forced its closure for several months. The Aug. 20 fire caused heavy damage to the kitchen, requiring renovations. The restaurant was also delayed by flood damage caused by the March nor’easters but was recently able to hold a soft reopening. It will officially kick off the summer season with a grand opening on Friday, April 13.

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.

Thursday Night Karaoke!

Come have some fun!

Breakfast Served

APRIL 12 - 18, 2018 VOL 43 NO 7

Sat & Sun 8am-2pm

Advertising Staff

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

Daily Specials:

Monday- Stuffed Turkey Tuesday- Pork Dishes Wednesday- Italian Specials Thursday- Beef Stroganoff

Editorial Staff

Editor Meghan Siegler editor@seacoastscene.net Editorial Design Tristan Collins and Laura Young Contributors Rob Levey, Ethan Hogan, Lauren Mifsud, Allison Willson Dudas, Jeff Mucciarone Michael Witthaus, Stefanie Phillips

Friday Night Special Fried Clam Plate Saturday Night Prime Rib Special

Production

Tristan Collins, Laura Young

King Cut (16oz) • Queen Cut (10oz) Seafood Steak & Chops Hot Box • • • • • • •

Shrimp Scampi Baked Haddock Surf & Turf Lobster Pie Fresh Scallops Jumbo Shrimp Seafood Saute

Marinated Steak Tips Petite fillet Mignon English Fish & Chips Basket of Fried Chicken Baked Luncheon Scrod Master’s Chopped Sirloin And more!

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Circulation Manager

Doug Ladd, 625-1855, Ext. 135 dladd@hippopress.com

Steak Tips Fillet Mignon NY Sirloin Chicken Parm Pork Chops

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

SEACOAST SCENE | APRIL 12 - 18, 2018 | PAGE 2

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www.MasterMcGraths.com

4 Events from around the community

COVER STORY 6 Diner foods

MAPPED OUT

14 Beaches, restrooms, where to walk your dog and more

PEOPLE & PLACES

15 The coolest Seacoast dwellers and scenes

FOOD

20 Eateries and foodie events

POP CULTURE

24 Books, art, theater and classical

NITE LIFE

25 Music, comedy and more

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

Unsolicited submissions will be destroyed.

Takeout Available | Visit our website for entertainment

603.474.3540

4 SHORE THINGS

27 Puzzles, horoscopes and crazy news Your weekly guide to the coast.

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

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 APRIL 12 - 18, 2018, AND BEYOND A poetry celebration

The Portsmouth Poet Laureate Program celebrates its 20th anniversary with a poetry gala on Friday, April 13, from 6 to 10 p.m., at 3S ArtSpace (319 Vaughan St., Portsmouth).

The event will be emceed by current Portsmouth Poet Laureate Mike Nelson and will feature poetry readings by many past laureates and New Hampshire Poet Laureate Alice Fogel, poetry activities, raffle drawings, silent auctions for rare signed poetry books, hors d’oeuvres, a cash bar and a live music dance party. The cost is a $10 donation, and all ages are welcome. Visit pplp.org.

New ’cue

A Texas barbecue joint celebrates its grand opening with Ryan Fitzsimmons laying down the tunes as brisket, ribs, pulled pork and smoked turkey breast is served. After a ribbon-cutting, the Somerville singerguitarist will play selections from his two solo albums and covers like a growling version of the Dead’s “New Speedway Boogie.” Go Thursday, April 12, 5 p.m., Shane’s Texas Pit, 61 High St., Hampton. Check him out at ryanfitzsimmons.com.

19th-century women

New York musical

The Seacoast Repertory Theatre (125 Bow St., Portsmouth) presents In the Heights now through April 22, with showtimes on Thursday at 7:30 p.m., Friday at 8 p.m., Saturday at 2 and 8 p.m., and Sunday at 2 p.m. The musical by Lin Manuel Miranda tells the story of the lively and rapidly changing Washington Heights neighborhood in New York through a blend of hip-hop, traditional Broadway and Latin music. Tickets cost $20 to $38. Visit seacoastrep.org or call 433-4472. Photo courtesy of Seacoast Rep.

Local author Edith Maxwell will present a special lecture exploring the experiences of Amesbury women and their lives in the decades surrounding the turn of the 19th century. At the time, the town was bustling with carriage factories, textile mills and other workshops, and farming and ship building thrived in outlying areas. Maxwell draws on her research and the writings of others, and brings in vignettes from diaries and oral histories of lifelong residents to tell the story of daily life through the experiences of Amesbury women. Edith’s lecture will begin at 7 p.m. on Wednesday, April 18, at the Amesbury Senior Community Center, located at 68 Elm Street, Amesbury. The event is free and open to the public.

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By Rob Levey Diner foods seem to never go out of style, and the Seacoast has plenty of eateries serving old favorites and newer dishes for breakfast and lunch.

Breakfast favorites

Eggs in all forms — omelettes, Benedicts, scrambles — are still hugely popular when customers order up breakfast, and sweeter eats like pancakes and French toast are big hits too. Here’s a look at what some local diner owners say are the most popular items on their menus.

For many people, a hearty breakfast represents the classic diner experience.

SEACOAST SCENE | APRIL 12 - 18, 2018 | PAGE 6

At Far Out Diner in Dover, co-owner Ben Troy said their corned beef hash may be their most popular breakfast staple.

“We cook our corned beef brisket in house — a slow 12-hour cook — and we cut in lightly seasoned red potatoes,” he said. “I think people have grown so accustomed to canned hash that our hash is a real treat.”

He cited their Western omelettes with ham, green peppers, onions and Swiss cheese as another customer favorite, which led them to create one for each cardinal direction. The Southern omelette features sausage, jalapeno, American cheese and chili sauce; the Eastern is composed of tomato, avocado and bacon, and the Northern has mushrooms, tomatoes,

peppers, onions and avocado.

Troy said they also do a lot of baking in the morning.

“English muffins are always a classic

staple of diner breakfasts and we make our own in house,” he said. “It’s a laborious process but worth every hour involved. …

Our muffins, scones, pies, donuts, 7

The Benedön at Far Out Diner Donut recipe ¼ cup butter ¼ cup canola oil ½ cup sugar ⅓ cup brown sugar 2 eggs 1½ teaspoons baking powder ¾ teaspoon salt ¼ teaspoon pie spice 1 teaspoon vanilla

2⅔ cups flour 1 cup milk Cream butter and oil with sugars. Mix in eggs. Mix in dry mix and milk alternatively.

Pour into doughnut baking pan and bake approximately 10 minutes, until light golden brown. Remove doughnuts from baking pans onto cooling rack.

Far Out Diner. Photo courtesy of Michael Winters.

white bread and biscuits are all baked in house.”

If you want something unique or “far out” for breakfast, Troy suggested their Benedön, which is a Benedict built on a homemade old-fashioned spiced donut.

“I think people avoid ordering the Benedön because they assume a Benedict on a donut is too rich, too fatty, too filling,” Troy said. “In reality, the donut is so light 6

and fluffy that it is actually less filling than an English muffin or biscuit.”

For spicing, Troy said they add a blend of cinnamon, clove, allspice and ginger.

“Paired with hollandaise and a poached egg [it] makes for a seriously yummy breakfast,” he said. “Our menu includes a simple “Benedön” with bacon, but we’ve done them with pulled pork, ham, sausage, house-made chili and more.”

The muffins at Steve’s Diner in Exeter are also popular, as co-owner Ledia Duka cited their corn muffin as one of the main components in their Farmers Benedict.

Featuring homemade corned beef hash on top of a corn muffin, the dish is accompanied by a poached egg and their homemade hollandaise.

Their top breakfast seller is the California Benedict.

“It is a golden brown English muffin topped with bacon, avocado, red onion and tomato with a poached egg and our homemade hollandaise sauce,” she said.

If you like pancakes, Duka said, you cannot go wrong at Steve’s.

“Our pancakes are known for jawdropping reactions,” she said. “One covers the entire plate of our largest serving plate in the restaurant — never mind getting a full stack, which comes with three large pancakes.”

If you do not see what you want on the menu for breakfast, Steve’s Diner features an open kitchen policy.

“You want it?” Duka rhetorically asked.

“We will make it. We are known for accommodating our guests.”

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Diner appeal

With the food industry as a whole embracing the new and trendy, diners are still relevant and thriving, which is something Troy at Far Out Diner does not think will change anytime soon.

“A diner is a space for sharing ideas, sharing laughs and immersing yourself in conversation and community,” he said.

“There are little details that allow patrons to really sink into the feel of a diner.”

For example, Troy said, “I’ve never been to a diner that didn’t have placemats for doodling.”

At the Far Out Diner, those doodles make it to the wall.

“Everyone that steps into our space becomes both contributor and consumer,” he said. “It’s a unique and uplifting experience.”

According to Duka at Steve’s Diner, a diner fulfills everyone’s image of homemade cooking at its best.

“No matter the occasion or time, you can always enjoy a good diner meal,” she said.

For Michaud at Crossroads Diner, which serves both lunch and dinner, the classic diner experience has always been about value. In today’s world, he said this value equates with “fresh food.”

“I think what the customers want is fresh, and I think I am already there,” he said. “[The industry] is steering toward fresh. The public is educated and people

are concerned where their food is sourced and how it is made. … Customers won’t put their dollar down unless you are putting out a good product.”

Michaud said he also works hard to deliver innovative products to customers.

“If my staff throws me an idea, the only way to find out [if it works is to] try it out,” he said.

At Betty’s Kitchen, fresh also describes their approach to food, according to Casad.

“I explain to customers all the time that our fruit is fresh, our produce, mushrooms — it’s all fresh,” she said. “It’s important people understand that.”

Aside from the food aspect, Casad said her favorite part about her job is getting to know the customers.

“I have so many regular customers,” she said. “I know their names and family members. I know their orders when they come in. … I love the interesting people we meet here.”

Diners can also be a little more casual.

At Pat’s Diner, one thing customers should understand is that closing time — 1:30 p.m. — may be a moving target.

“We are open to 1:30 or until I get tired,” Archambault said with a laugh. “I’ve earned that right being in the business so many years.”

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7 Benedicts are also a popular breakfast item at Fast Eddie’s Diner, a classic ’50s-style diner in Hampton.

“Our hollandaise sauce, which is just egg yolks and melted butter, sets us apart,” said owner and trained chef Neil Scibelli, whose background includes a lengthy stint at Wentworth by the Sea Country Club.

Examples of the kinds of Benedicts served at Fast Eddie’s include the Irish Benedict with corned beef hash, Buffalo Benedict with blue cheese and Buffalo sauce, and Florentine Benedict with sauteed spinach and feta cheese.

At Fast Eddie’s, though, the hollandaise is just one example of their emphasis on homemade.

“Everything is homemade from scratch every day,” he said. “We don’t buy frozen items. We boil our corned beef, cut and cook our potatoes every day, and we make our pancake batter out of flour, eggs and milk.”

Scibelli said their stuffed French toast may be one of their most popular breakfast items.

“It’s a huge hit with fresh baked Ciabatta bread,” he said. “We don’t stuff it with fruit and syrup either, but real fruit that is fresh cut to order with a little bit of whipped cream.”

As at Far Out Diner, omelettes are also quite popular at Pat’s Diner in Salisbury, an establishment actively run by 87-years’young’ Pat Archambault, who began “waitressing” after WWII. “I love people,” she said. “That is what keeps me here — the pleasure of serving people.”

She referred to their omelettes as “beautiful.”

“We have a Greek omelet and others with all kinds of different types of veggies or meat in there,” she said. “Our omelettes are named for different towns around here…. We also have a pork pie for breakfast — French people love that — and some people get meatloaf and eggs.”

For those who like a thick-cut breakfast ham, Pat’s Diner may be your place, too.

“It’s six ounces — people love that,” Archambault said. “Our biscuits and gravy are also popular.”

Meatballs This is part of a recipe handed down

by Neil Scibelli’s father’s mother, who passed the tomato sauce recipe to Scibelli’s mom.

3 pounds of ground beef 4 cups of bread crumbs 2 cups of grated Romano cheese 2 tablespoons of dried oregano 2 tablespoons of dried parsley 2 tablespoons of dried basil 2 tablespoons of dried garlic 6 eggs (Rule of thumb: 2 eggs for every pound of ground beef) Add in all ingredients and mix them together with your hands.

Roll the meatballs into desired size.

Fry them in olive oil (meatballs should be submerged about 1/3 of the way) Turn them over after several minutes.

Meatballs should have a nice sear on them.

Suggestion: Add meatballs to sauce or a piece of bread with Romano cheese.

Located in North Hampton, Betty’s Kitchen has been a year-round staple for locals for years, with many return guests in the warmer months beginning in the latter part of May. According to Manager Marcia Casad, customers love their omelettes, especially their bacon cheeseburger omelette.

“It has hamburger, bacon and American cheese in there — people love it,” she said.

Other omelettes at Betty’s Kitchen include the veggie omelette and the New Hampshire omelette (maple sausage, mushrooms and cheddar cheese).

“People love the Florentine [omelette], too,” she added. “It has artichokes, tomatoes, mushrooms, spinach and Boursin cheese.”

For the early birds, Betty’s Kitchen features a variety of specials, including two eggs, meat and toast for just $3.25.

For those with dietary restrictions, Casad said they make as many accommodations as possible.

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House made cinnamon raison brioche from Far Out Diner. Courtesy photo.

Expires 3/31/2018 119681 SEACOAST SCENE | APRIL 12 - 18, 2018 | PAGE 9

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Photo courtesy of Fast Eddie’s Diner.

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“We have egg white and Egg 8 Beaters,” he said. “We have slices of tomato for a side and fresh fruit every day.

We will also eventually get gluten-free bread.”

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Lunch eats While traditional foods like chicken tenders, meatloaf and burgers are still big at local diners, options like fresh seafood and Greek wraps are popular too.

At Crossroads Diner in Dover, which is also open for dinner, owner Aaron Michaud said the menu features a variety of fresh food all made to order. He cited chicken tenders as but one example.

“We get fresh chicken tenders that we cut and marinate overnight,” he said. “We bread and cook them to order.”

Michaud said his diner has earned recognition from WMUR’s Top Ten on several occasions despite having only a small social media presence, so the honors are based on the food.

“We make our own pastrami from whole fresh briskets that we cure for up to a month and smoke it in house,” said Michaud, who noted they rub it down with their own seasoning blend. “It’s a labor-driven process. It is a science and something you have to work at every single day. You boil it in the water and turn it every day. It is a labor of love.”

Michaud said he continues to innovate and create with fresh products. He said one

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Betty’s Kitchen.

of his goals is to stay “different enough to stay relevant.”

“We are surrounded by chains, so we are always fighting that price point when putting out a fresh product,” he said. “I want to create my flavor profile. I want to create things that are fresh but also unique.”

According to Michaud, one of their most popular items for lunch and dinner is the classic steak and cheese, which features Choice Angus top round roast.

“We shave it in house and marinate it here and cook it to order,” he said. “We do our own hams and mozzarella sticks, too.”

With their mozzarella sticks, he said, customers bite into fresh mozzarella coated with homemade bread crumbs.

“It’s the kind where you constantly pull on that cheese, thinking it’s never going to stop,” he said. “You can literally taste the difference when it’s fresh.”’

For those looking to eat out for dinner, Michaud said they feature fresh seafood daily.

“Friday night is seafood night,” he said.

“We get it from Tri-City Seafood down the road. The haddock is amazing and super-fresh. We get it before the stores do.

You can’t beat that. It’s all about building relationships with these vendors.”

At the Far Out Diner, Troy said the sixounce burger may be the proverbial star of the menu. One of their burgers is The Norm, which he cited as his personal favorite and described as a “classic burger with lettuce, tomato and onion stacked on [their] housemade ciabatta rolls.”

“We’ve also added pulled pork to our menu, which has been a hit,” he said. “It’s a nine-hour slow cook served with a red and green cabbage slaw and house barbecue sauce on our house ciabatta rolls.”

For those who love breakfast for dinner, or lunch, in the case of the Far Out Diner, Troy said they have created the Ham Sammy.

“It’s a simple ham sandwich with cheese, mustard and onions,” he said. “It has sold very well during our lunches and dinners since. Personally, I have always loved spicy brown mustard on anything, so the Ham Sammy has been a favorite of mine as well.”

At Betty’s Kitchen, customers 12

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SEACOAST SCENE | APRIL 12 - 18, 2018 | PAGE 12

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Open Saturday-Sunday 8am-2pm

Photo courtesy of Fast Eddie’s Diner.

enjoy their sandwiches, large burgers whose patties are homemade, and hot dogs. Casad cited the turkey club as one of their most popular lunch items.

“We cook our own turkey breast,” she added.

Daily lunch specials are a big part of the experience, too, at Betty’s Kitchen.

“We’ve had homemade meatloaf specials, the Monte Cristo, and we have homemade soups,” said At Fast Eddie’s Diner, Scibelli cited burgers as one of their customers’ favorite lunch items.

“Our burgers are hand-pressed burgers,” he said. “There are no preformed patties here. We use fresh ground chuck beef.”

For comfort food, he said meatloaf is “super popular” among customers.

“The meatloaf comes with homemade mashed potatoes and gravy,” said Scibelli, who noted they make chicken and veal stock fresh every week.

“Our salads are popular, too,” he added.

“Our salad dressings are all homemade.”

Other items on the menu at Fast Eddie’s include melts. The Apple Bacon Cheddar Melt features a sliced Granny Smith apple, bacon, and melted cheddar cheese stuffed into sliced brick oven ciabatta bread.

At Steve’s Diner, weekly lunch specials include meatloaf, turkey, stuffed peppers, 10

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lasagna, and fried haddock.

“Reuben sandwiches seem to fly off the hands of our chefs daily, too,” said Duka.

Greek wraps are also popular at Steve’s Diner, including their Greek Gyro Wrap, which features lettuce, tomatoes, onions, and their handmade tzatziki sauce (Greek yogurt cucumber sauce).

“People love our tzatziki sauce,” she said.

In the mood for an all-Greek plate? Duka said they offer “a taste of Greece,” which includes a slice of their handmade spinach pie, gyro meat, a small Greek salad topped with feta cheese, grape leaves and seasoned rice.

“Usually, this meal is a meal shared between two people because it is very large,” she said.

Duka said many customers finish their lunch off with a dessert, too, as they feature a large selection of homemade pies, puddings, cakes and baked goods.

“We have awesome lemon meringue pies,” she said. “We even get special orders on pies, especially around the holidays.”

At Pat’s Diner, patrons can enjoy several different styles of hamburgers and club sandwiches as well as hot dogs, a BLT, grilled cheese and liver and onions, and a hot turkey sandwich,” added Archambault. “We have everything you’d expect to see at a diner and more.”

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The Scene’s

Coastal Map

1

1A Portsmouth

Public beaches, parks and walking trails. Brought to you by:

Pierce Island

South Mill Pond

New Castle

Great Island Common

1A

95

Odiorne Point Rye

Rye Town Forest

111

Wallis Sands

111 101

27

Jenness Beach Fuller Gardens

Exeter

1

Gilman Park

108

Rye Harbor

North Hampton

Sawyers Beach

Hampton

27

1A

North Hampton State Beach Plaice Cove

150

101E

Burrows-Brookside Sanctuary

North Beach Hampton Beach State Park

Seabrook

Hampton Harbor Seabrook Beach Salisbury Beach Ghost Trail

286 Salisbury

286

Salisbury State Reservation

Eastern March Trail

Key

Places to walk your dog Scenic Overlooks Public Restrooms Beaches

95

Plum Island

Harbor

Newburyport

Boardwalk

1

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LT. COL. KEITH LAUDER SAFETY OFFICER, SEACOAST COMPOSITE SQUADRON OF THE CAP Keith Lauder, a retired Air Force veteran, volunteers with the Civil Air Patrol. As an auxiliary of the Air Force, CAP has historically given aid in times of war and now helps in search and rescue missions. The non-military pilots are able to use their flight skills in emergencies. The CAP Seacoast Composite Squadron is hosting an open house Thursday, April 19, from 6:30 to 9 p.m. in Troiano Hall at Portsmouth Christian Academy, 20 Seaborne Drive, Dover.

Cadets, ages 12 to 18, and senior members, 18 and older, will demonstrate some of the activities that members of the Civil Air Patrol often take part in. All are welcome.

What are the responsibilities of a CAP member and how might you be expected to serve?

CAP’s mission has changed over the years. When Civil Air Patrol was founded on Dec. 1 of 1941, just before Pearl Harbor, the purpose was to go and look for German submarines off the coast. … They did drop bombs on a number of German submarines, and not just here but all along the coast. They damaged at least a couple and sank one or two. Then [CAP] became more about search and rescue looking for downed aircraft and the techniques … have dramatically changed over the years because of newer and better equipment.

What is a recent search and rescue CAP mission?

We do lots of things searching for lost people. People that wander away from nursing homes and things like that… They’ll wander off and so we have searched for a number of people that have been lost in the mountains. We had one about a year or so ago, a gentleman that fell, he was on a hiking trail and he fell and broke his leg. He was able to make a call to his wife to tell her that he was down. We ended up searching for him and finding him, and we saved his life. They said if we had not found him when we found him, he probably would have died.

How many active members do you have?

We’ve got probably got 75 to 80 members in our squadron here at Pease. It’s roughly about 41 senior members and 38 cadet members. A relatively small number are pilots. There are about six or seven pilots. ... In addition to having a pilot we

Our senior member works with the cadet members teaching them things about aviation-oriented items. They get to do what we call orientation flight where they get to go and fly and learn things about flying the planes with our pilots. ... They also get to learn all kinds of things about emergency services. … They get to fly flight simulators, they get to hear talks by pilots about how to do things in the air. ... They are learning also how to look and search and find people.

Photo by Ethan Hogan.

also have other people in the aircraft during search missions and they’re called observers and scanners. They are working with the pilot, the pilot is flying, and they’re looking, they’re doing the real searching for whatever the mission is. In the summertime we also do fire patrols in the state.

We fly different routes up and down in the mountain areas where fires can start and not be found for a long time.

Who are the members?

It’s extremely varied. We’ve got several that are retired airline pilots; we’ve got others that are in teaching. We’ve got several that are parents of cadets — they have children that [joined CAP] so they came in to work with the organization and even though their kids have moved on they’re still working with CAP. We’ve got two senior members in our squadron now that used to be cadets. It’s a very varied group of people and they are from all walks of life.

What is your role?

I’m the safety officer for our squadron.

I’m responsible for making sure everything goes in a safe fashion. I give safety briefings each month on various topics that are both applicable to the senior members and to the cadet members. We also have a separate meeting each month for the air crew and so I do the safety briefing for them. I am also the safety officer for the State of New Hampshire wing. We have about eight squadrons all around the state and the headquarters is in Concord.

Could you tell me about the Aerospace Education and Cadet programs?

What planes are used by CAP? They are all light, single-engine airplanes. They are Cessnas. … The two basic models that we have here are high-wing, single-engine airplanes, which carry four people. … They fly 120 to 140 mile per hour so they’re not fast fast airplanes but that’s not what we need. We need airplanes that let us be able to look out.

Why do you find this work fulfilling?

One of the really neat things is that we are working with young people. The cadets, to see them get the enjoyment through what they’re getting to do and what they’re learning about aviation and emergency services, it’s an extremely rewarding experience to be able to work with these young folks. … I also enjoy all the work that we do with our senior members.

Are you from the Seacoast originally?

I’m originally from Andover, Massachusetts. When I joined the Air Force back in 1969 I spent a lot of time out of the country. In 1972 my parents bought a house here in Hampton on Ocean Boulevard right on the ocean and ... I’ve been a resident in New Hampshire ever since but I hadn’t totally lived here until I retired from the Air Force. I started living here in 2001.

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When you are not volunteering what do you like to do for fun?

I am an avid bicycle rider. I ride my bike up and down [Route] 1A. I did 19.8 miles this morning. I try and shoot for about 20 miles each time I go out. Last year I rode 4,800 miles.

Where do you see yourself in five years?

As long as I am physically able to, I plan to continue at CAP. I have absolutely no plan of leaving CAP voluntarily, let’s put it that way. — Ethan Hogan

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Where I went: The Sports Barn, 95 Drakeside Road, Hampton, thesportsbarnhampton.com What it is: A community-oriented indoor sports center with tennis and basketball

courts.

My experience: I hadn’t played tennis since college, but my grandfather played all his life and still plays today so it’s got to be in my blood. That’s what I told myself as my friend Amy and I geared up for a round at The Sports Barn in Hampton. The barn has basketball and tennis courts separated by nets so that balls don’t go flying into the wrong game. The net feature was useful for Amy and me, as we routinely hit our tennis ball way off course.

The barn lets guests bring their own rackets or they can provide them for less experienced players who don’t own their own. Amy and I were in the latter group so we borrowed two rackets and a tennis ball hopper, which is like a cage for the tennis balls.

We started off vollying to get the hang of our swings and get comfortable with the size of the court. On TV tennis courts seem reasonably sized, but when you are really out there the distance seems much more expansive. We had to play mini-tennis to get warmed up, keeping the ball closer to the net.

“OK, let’s get real,” I said once we got confident in our swings.

Attached to one of the posts was a scorekeeping totem where players moved a tennis ball into higher slots as they scored.

I planned to race to the top of that post.

Imitating the tennis form I’d seen in sport highlights, I threw the ball over my head, jumped up and swung. To my surprise, it made it over the net, bounced, and Amy whacked it back at me. Now we were rolling.

When you’re not that great at tennis, it can be more fun to simply see how long you can keep the ball going back and forth.

But since I figured this would be one of the only times I might have a chance at winning a game of tennis, I kept it serious.

Trying to put the ball where she wasn’t was my move. Back and forth we hit the ball diagonally across the net, running, diving, skidding, stopping. I was climbing the

SEACOAST SCENE | APRIL 12 - 18, 2018 | PAGE 16

Photo by Ethan Hogan.

post but Amy was close behind.

The courts next to us were alive with the sounds of basketball. The team was running drills that deconstructed the game by having them focus on specific moves.

Out of the corner of my eye it looked like a basketball “performance,” how a theater director might adapt the sport for stage. Up and down the court they ran while staying in sync with their drill. The quick tempo of the practicing team motivated me to finish my tennis game strong.

Photo by Ethan Hogan.

Eventually I reached the top of the post and beat Amy by a few points. To her credit, most of our points were scored because of the other player’s mistake. But if you think I was going to win gracefully, you’re wrong. I had to taunt her over my victory.

Once we established that we weren’t worthy of competition, we started to goof around on the court. Everyone knows that

50 percent of what makes a professional tennis player able to compete at such a high level, what separates them from the average Joe, is their loud yells after each swing.

Considering we needed roughly 99 percent more skill to be on that level, Amy and I left it all on the court with our shouts.

Amy opted for a higher-pitched yell, which she insisted increased her ability to put an accurate spin on the ball, while I used a more stern grunt, which anyone could see gave me more power and follow-through.

Fortunately, no one could appreciate our noises as the rest of the gym was focused on basketball. Eventually, “trick shots” like my signature under-the-leg swing and Amy’s I-meant-to-do-that net hits made their way into our vollying game. By the end of our hour-long session, we were really just trying to beat our record of keeping the ball going back and forth. One of the basketball moms saw us playing and for a brief moment looked impressed. Once she realized we were actually only competing against ourselves not to mess up she smiled sympathetically.

I broke a sweat and had a great time doing it. The indoor gym’s size and protective nature let me forget about the weather outside and focus on the fun I was having.

For a competitive player or for someone like us who just wants to practice or give the sport a try, the gym is a great way to get in some tennis on a rainy or cold day.

Who should try this: If you’re looking for a dry place to practice your swing or to shoot some hoops, you should reserve a court. Reserving a tennis court is $28 an hour until May 1, when the price drops to $24. Renting a basketball court is $55 an hour year-round. You can rent a tennis racket for $5 and a tennis ball machine for $10.

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CAR TALK

Emergency solutions for when key fob battery dies

Dear Car Talk: I have a 2012 Toyota RAV4 with keyless entry and keyless ignition. If the battery in the key fob dies, and I don’t have the spare key, how do I start the car? — Rich

By Ray Magliozzi First, look closely at your key fob. Many key fobs hide a temporary, pull-out key inside the key fob case itself. It’s there for just such an emergency. Then you just have to figure out where the hidden keyhole is.

A number of cars hide a keyhole in the driver’s door handle. There’s often a cap that you can pop off with the key, and then use the key to unlock the door.

Inside the car, a few cars have a hidden keyhole to start the car, too. Check your owner’s manual, which often is hidden in the glove compartment. If you don’t have a hidden key in the key fob, your car may be one of those that now come with “remote services.” In that case, call the manufacturer’s help or roadside assistance line, and if your car is connected, they can unlock the car for you remotely.

No remote services? Try holding the key fob right up against the door near the handle and pulling. Sometimes there’s just enough juice in the battery to allow you to unlock it. Or, if

you’re stuck in a parking lot or shopping center, you might be able to swap out the battery. Ask a good Samaritan to loan you the battery from his or her key fob for a minute. That’ll get you into your car and let you start the engine. Once the engine is running, it won’t shut off when you give back the battery. That’ll get you home, or to a place where you can buy a replacement.

If you can get into the car, and you don’t have a backup key, there are ways you can start the car with a dead key fob. Try using the key fob itself to push the start button (touch them together). A bunch of manufacturers have a backup system built into the start button to allow a car with a dead key fob to start that way (I believe your Toyota is one of them, Rich).

Other cars have another spot where you can touch the dead key fob that allows the car to recognize it. We saw one that had you put the key fob at the bottom of the cup holder. So check your owner’s manual.

If none of those ideas works, call your favorite roadside assistance company, and see if they’ll bring you a key fob battery.

You also can consider prevention. A key fob that works only at a closer and closer distance is one that’s got a weakening battery. So is a key fob that requires multiple tries to get the door to open. If you notice these symptoms, change the battery. You also can make it an annual habit.

For less than 10 bucks, you can get a two-pack.

Then every year on your wedding anniversary, change your battery and your spouse’s battery.

Nothing says “I love you” like chocolates and “I changed your key fob battery, darling.”

Dear Car Talk: I got into a discussion about engine life. I said, all things being equal, an eight-cylinder engine will last longer than a four-cylinder engine. My logic is that the more cylinders you have, the less often each cylinder will fire. Does this make sense? — Mike Uh, how best to put this? No. No matter how many cylinders you have, every cylinder fires once for every two rotations of the engine’s crankshaft. So if a four-cylinder engine and an eight-cylinder engine both are idling at 800 rpm, in one minute, every cylinder will fire 400 times. Think about walking your dog: The dog’s got twice as many legs as you have, but even if his legs were as long as yours, he’d still move four legs for every time you moved two, assuming you both were going the same speed.

That said, there are some ways in which you could be right. Larger engines will generate more torque. That allows the use of a transmission that lets the engine run slower for the same given car speed. So while a four-cylinder

engine might turn at 2,500 rpm at 65 mph, an eight-cylinder engine might turn at 1,800. That could contribute to longer life.

Also, if a four-cylinder engine is too small for a given car (if you had a 115-horsepower four-cylinder engine in a three-ton Chevy Suburban), the engine would have to work harder and run hotter to move the vehicle around. And that certainly could shorten its life, compared with a more appropriately sized larger engine.

But assuming an engine’s power is appropriate to its car’s weight (which is true in almost all cases these days), there’s little to no advantage to having an engine with more cylinders.

In fact, there are some disadvantages. First, you’re adding the extra weight of the bigger engine itself, so some of the power of the engine now has to go to simply moving that bigger engine around with you. And you could argue that an eight-cylinder engine has more parts that can break: more spark plugs to change, more valves to burn out, more valve guide seals to fail, more rings to wear out.

And we’re big fans of getting the right-size engine for the car. With the enormous improvements in power per cylinder in the past decade, eight-cylinder cars are increasingly going the way of the dodo, and the vast majority of gasoline-powered cars will be running on four or even three cylinders soon. Visit Cartalk.com.

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FOOD

AT NICK’S PLACE (111 Lafayette Road, Salisbury, Mass., 978-358-8474) is a must stop for pizza-lovers. Located conveniently near the highway, this is a great spot to hit up on your way to or from the beaches. The service is fast and friendly and you can get your food delivered or to go, or take a seat and relax in one of the comfortable booths in the dining area. Behind the counter you can see the kitchen crew cooking up delicious entrees and pizzas. With more than 30 years in business and five locations in the greater Seacoast area, Nick’s knows a thing or two about pizza. And if you’re not in the mood for pizza, the extensive menu has everything from seafood to pasta, so you’re sure to leave full. The Scene spoke with Nick Costa to learn more about what their secret sauce is.

How long has Nick’s Place been around?

We’re a second-generation familyowned business, and we’ve been around since 1985. I run the shop with my brothers now.

making it for my family. Our pizza sauce, marinara, and alfredo are all made in house — nothing is from the can. We have a comfortable dining area, but we also have a wide delivery range so we can bring the meal to you.

What makes Nick’s Place unique?

I put our pizza up against anyone. We make our own dough fresh every day. We use great produce that comes fresh and we make sure that all of our ingredients are as fresh as possible. Our whole menu is almost all made from scratch in house and we have an extensive menu so there’s something for everyone. We take pride in our food because we are family-owned and -operated so I want to make food like I’m

What is your personal favorite dish?

My personal favorite is the classic margherita. It’s got a thin crust, with fresh Buffalo mozzarella, with our homemade tomato sauce, fresh basil and fresh sliced tomatoes. It’s a classic but so satisfying.

The thin crust is a must try.

What is a dish everyone should get?

Apart from our pizzas, I would say our seafood dishes are a great option for seafood

Photos by Suzana SEACOAST SCENE | APRIL 12 - 18, 2018 | PAGE 20

lovers. We bring it in fresh every day. Our roast beef is that North Shore style beef, cooked medium rare, and we roast that every day so it’s really tender and tasty.

What is an essential skill to running a restaurant?

It’s really about taking care of the customer the best way possible. I love when I hear a customer say “make it like you’re making it for yourself” — that’s what we do here.

What is your favorite part of being on the Seacoast?

The Seacoast is a great place. I love the tourist time [of year] because we always get new people from all around the world,

especially some who come to stay in the area for the summer. It’s great to meet them all and see them come back year after year.

We get people coming back from Spain, Canada, all over the world, who come and try our pizza and food and love it.

— Suzana Mihajlica Give props to your favorite restaurant!

If you love a local eatery and want to see it featured on this page, send your suggestion to editor@ seacoastscene.net. Seacoast Eats highlights restaurants, bakeries, coffee shops and anywhere else you can get great food in Hampton, Rye, Seabrook and Salisbury.

FOOD

Tasty food from fresh ingredients

Avocado In my humble opinion, avocados are the most perfect food. They are wonderfully versatile as you can use them to make everything from starters to dessert. When I was growing up on the East Coast, I only ever saw avocados when we’d visit family in California. Now, they are everywhere.

The secret’s out: They’re amazing!

Avocados are actually a fruit even though they’re unlike any other fruit out there. For one thing, they contain good fat. For another, their texture and taste is unlike anything else. While they are high in calories compared to other fruits (again, they’re so unique), avocados are worth working into your diet because of their dense nutrition profile. From folate to omega 3 fatty acids to magnesium to potassium, avocados have it all. Seriously. Look it up. I’m in love.

I wanted to share some ideas about how to incorporate avocado into your daily diet.

It’s so easy, so delicious and so very good for you. Here’s a list to motivate you: Make guacamole. Mix together chopped tomatoes, onions and smashed avocado.

Add salt and pepper and dip whatever you can get your hands on into it. Putting this one first because it’s obvious but can often be overlooked.

Use it instead of mayo. Smear it on your My everyday smoothie, elevated Makes 1 big smoothie 4 ounces unsweetened almond milk 4 ounces cold brew coffee (or cold coffee) 1/2 avocado 1 giant handful spinach (fresh or frozen) 1 cup blueberries (I use frozen but use

Full Service Public Retail Seafood Market sandwiches, mix it into your chicken salad.

Trust me, you won’t miss mayonnaise with avocado around!

Throw it in your smoothies (see my recipe). It’ll add a great creaminess to your smoothie in addition to elevating its nutrition.

Make ice cream. Tom Brady does it so why shouldn’t you? Be like Tom Brady.

Make ice cream from avocados.

Bake with them! If you visit the California Avocado Commission’s website, you’ll see several recipes that substitute avocados for other fats like butter or oil. Give it a try!

Cut them open, stick an egg in them and bake them! About 15 minutes. Add your own toppings like pico de gallo, cheese or even ground beef. Bake about 15-20 minutes at 425 and enjoy!

Throw them in salads. Throw it on soup instead of sour cream! Seriously, this is the topping you’ve been missing.

Mix it with banana, honey and an egg and you’ve got yourself a facial (I’m not even kidding).

If you’ve been neglecting avocados in your daily life, it’s time to start giving them your full attention. You’ll never go back.

— Allison Willson Dudas

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FOOD

Ideas from off the shelf

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I must have been an Italian grandmother in a past life, because my first attempt at making potato gnocchi was nothing short of delicious. Admittedly, this potato-pasta hybrid is not difficult to make. But getting the consistency of the dough and the cooking time correct were hurdles I was mentally prepared to face. I figured my gnocchi would turn out gummy or turn into giant balls of mush, but surprisingly, the dough held its shape and its simple flavor from the cooktop to the table.

When I invited my best friend and her husband for dinner and told them gnocchi was on the menu, their first question was “potato or ricotta?” Now, I’m a big fan of the dense potato gnocchi and opted to find a recipe that could satisfy my love of the dish (and hunger); plus, I already had all the ingredients.

Potato gnocchi is deceptive in its simplicity. Potatoes, egg and flour are all it takes to whip up the gnocchi, and the cook time is only a few minutes. All the recipes I found followed the same basic process, although some called for a quick ice bath for the pasta after cooking. I opted to forgo the ice, and Potato gnocchi Recipe courtesy of All Recipes 2 pounds potatoes 1 egg 1.5 to 2 cups all-purpose flour Bring a large pot of salted water to a boil.

Add potatoes and cook until tender. While still warm, peel potatoes and pass through a vegetable mill or ricer. Form a well in the

instead served hot out of the pot and topped with my favorite homemade sauce.

To really showcase the simple flavor of the gnocchi, you could toss them in olive oil or butter with some basil or oregano along with salt and pepper and serve. However, I don’t think serving the gnocchi in marinara sauce did any disservice to this recipe.

I did need to play around with the amount of flour I used while making this, and it seemed that other home cooks stumbled on the same issue with this recipe. Comments on the recipe online indicated the cooking method for the potatoes will influence how much flour is needed: Steam the potatoes and you’ll need less flour than if you cube the potatoes and boil in chunks, as potatoes in the former method absorb next to no water during the cooking process.

A fork helped me shape the gnocchi after I cut them, and I was pleased with both the taste and appearance of the finished dish.

This recipe was an easy introduction to the world of pasta making, and one that I’ll be using again, particularly if I’m in a pinch for dinner ideas with a bare pantry.

— Lauren Mifsud middle of the mashed potatoes. Sprinkle the potatoes with the flour and add the egg to the center of the well. Stir the egg into the flour and potato, and once combined, knead gently for a few minutes. (The dough should be dry to the touch but not crumbling.) Roll the dough into long, thin “logs” or “snakes” and cut evenly into 1-inch-long pieces.

Cook gnocchi in boiling water until they rise to the surface, about three or five minutes.

Drain and then serve.

DRINK

I’ll have a Guinness

Don’t wait until next St. Patrick’s Day Every St. Patrick’s Day, I have a Guinness Draught and it’s an eye-opening experience.

“Wow, this is wonderful,” I think to myself. “I should drink Guinness more often.”

It happened again this year and I’m determined to heed my own advice. Yes, I know, in this age of buying local, suggesting, nay, urging people to choose an imported product seems almost traitorous. But not all things from far away are bad. I’m certainly not suggesting you ignore your local craft brewer — who may very well offer his or her own take on the dry Irish stout. By all means, have at it.

There’s something almost mesmerizing about the cascading head of a properly poured Guinness: smooth, creamy and surprisingly drinkable and, dare I say, light — or at least a whole lot lighter than you expect.

Of course, when I say Guinness, I’m really referring to the range of dry Irish stouts available, including Murphy’s Irish Stout, O’Hara’s Irish Stout, and, my personal favorite, Beamish Irish Stout.

And yet, Guinness is intimidating to many. It shouldn’t be. Compared to other stout styles, it’s remarkably easy to drink, with a velvety finish and relatively low ABV. The pour is very dark and even the word “Guinness” seems to elicit thoughts of grandeur, or maybe that’s just me. Regardless, the dry Irish stout is a pleasant change of pace from today’s ultra-hoppy brews.

But if you’re not sure you’re up for the full stout experience, you could order a “Half and Half.”

Half and half

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A Half and Half mixes Guinness Draught and Harp Lager.

essentially “floating” on top of the Harp.

Give the Guinness a minute to settle, and enjoy. You’ll get the creamy goodness of the Guinness right off the bat, followed by some crisp sweetness and bitterness from the Harp.

Don’t be limited to Guinness and Harp.

You can play with combinations. How about a Black and Blue, mixing a Guinness with a blueberry ale? Pairing Guinness with a Smithwick’s Irish Ale renders a richer version of the Half and Half.

A word on the Black and Tan: while Black and Tan has become a popular St. Patrick’s Day drink, and Guinness and Bass Pale Ale is a wonderful combination, the phrase “Black and Tan” has an unfortunate connotation in Ireland, as it refers to a special reserve force known for its harsh treatment and persecution of Irish citizens during the Irish War of Independence. So make the order a Half and Half next St. Patrick’s Day (and any time you are in an Irish pub).

When you order a Half and Half, what you should get is a Guinness layered with a Harp Lager — that’s the authentic Irish Half and Half. Functionally though, you could really take any dense brew and layer a less dense beer on top.

When done correctly — and it takes a little practice and patience — you’ll get a clear demarcation between the two brews you are mixing, which makes for a striking visual. In terms of the drink itself, you Jeff Mucciarone is a senior account execuget the crispness and mild bitterness of the tive with Montagne Communications, where Harp, with the smooth creaminess of the he provides communications support to the Guinness — the best of both worlds.

New Hampshire wine and spirits industry.

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POP CULTURE

The Immortalists, by Chloe Benjamin (Putnam, 343 pages) During the summer of 1969, the four Gold children feel like “something is happening to everyone but them.” Other people are walking on the moon, camping out at Woodstock, and rioting at the nearby Stonewall Inn, but they are confined to their stuffy apartment in their Manhattan neighborhood. So when Daniel, age 11, hears a rumor of a psychic who can tell your fortune down to the exact day you’ll die, the siblings gather their courage and their pocket money and track down the psychic’s apartment. Varya, age 13, doesn’t quite believe that this woman will be able to predict the date of her death, but she is nonetheless reassured when the psychic claims she will die at the ripe old age of 88. When she joins her siblings, Daniel shares his prophesized middle-aged death, but Katya, age 9, and Simon, age 7, are tearful and tight-lipped. They do not anticipate how profoundly their lives will be affected by that fortune-telling.

After the opening scene, Chloe Benjamin divides The Immortalists into four sections to follow each of the Gold siblings as they grow up and their paths splinter across the country.

The novel becomes an intriguing puzzle of fate versus free will for the reader to unjumble. The question remains throughout the story whether the old woman could truly

divine the Golds’ death dates or the alleged foreknowledge influences their decisions.

Though the Gold children choose radically different life paths, they each grapple with some variation of faith to help guide them.

The Golds’ parents provide a straightforward example of faith: They are devout Jewish immigrants from Hungary who rely on their faith to get them through the hardships of assimilating to a new country, opening their own tailoring business, and raising four children. Simon, a closeted teenager in the late ’70s, isn’t sure he can afford to put his head down and work a menial job like his parents when he might be fated to live a short life, so he decides to place his faith in living life to the fullest instead. Katya, as the only one in the family who knows Simon’s secret, encourages Simon to run away with her to the one place he could really be himself: San Francisco.

The first two sections of the book, which focus on Simon and Katya, are entrancing.

They both pursue fantastical careers — Simon becomes a dancer and Katya becomes a magician — and their relentless dedication to doing something greater than themselves

makes you want to believe there is some magic in this world. Simon shines with the freedom of being allowed to be an openly gay man. Katya is determined to be the center of her own magic act rather than a prop in a man’s act.

However, the reader has the outside knowledge that San Francisco in the early ’80s is on the brink of the AIDS epidemic, so you know Simon and Katya’s dreams will probably take a turn for the worse.

Benjamin encapsulates the swelling hope of young adults sucking the marrow out of life and the crushing realities of life’s adversity with equally artful flourishes.

Then when you move past Simon and Katya’s perspectives, the practical paths of Daniel and Varya’s lives make you question why the younger siblings entrusted so much belief in the fortuneteller’s words. Daniel is an army doctor who puts his faith in logic.

Yet he begins to question the ethics of his profession in a post-9/11 world, since he is the one who administers the health exams to clear prospective soldiers for active duty.

Varya is a scientist who works on a study to improve the length and quality of human life, which is interesting considering she is given the longest time frame to live out of any

of her siblings. It is revealed that Varya has OCD, and despite her scientific mind she still believes a certain compulsive sequence might be able to save her siblings from the psychic’s prophecy. Varya’s section is the last one in the book, and her part reveals the crux of the novel. “She knows her faith — that rituals have power, that thoughts can change outcomes or ward off misfortune — is a magic trick: fiction, perhaps, but necessary for survival. And yet, and yet, is it a story if you believe it?” Daniel and Varya view Simon and Katya’s premature deaths as selfish, foolish, and entirely their own faults, yet they can’t quite shake the feeling that maybe there was some truth to the psychic’s predictions after all.

Chloe Benjamin’s prose possesses a timelessness of an author who somehow managed to discover time travel with the express purpose of scooping up imagery to write a historically accurate novel. Benjamin transports the reader to San Francisco in the ’80s just as easily as upstate New York in the mid-’00s. Though it is clear each background has been painstakingly researched and thoughtfully selected, these decadespecific and city-specific descriptions feel wholly seamless. She encourages belief in magic and logic in alternating breaths, and it is up to you, the reader, to decide the characters’ fates. A- — Katherine Ouellette

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NITE

From the edge

Kim Richey’s quiet genius

Kim Richey. Courtesy photo.

Critically lauded yet commercially neglected, Kim Richey emerged in the early 1990s as similar singer-songwriters were perplexing the musical public.

Richey’s genre, whose Patient Zero was the 1970s fan who found Linda Ronstadt before she teamed with Peter Asher and stuck with her after, would ultimately acquire a name: Americana.

The moniker helped artists like Shawn Colvin and Sheryl Crow become headliners, with record sales to match.

Richey forever bubbled under, but based on her body of work, she arguably was the best of the bunch. Bitter Sweet, released in 1996, is a masterpiece, from the Beatlesque twang of “I Know” to the pure gem “Believe Me Baby (I Lied)” — the latter a big hit for Trisha Yearwood.

Five more albums made over the following two decades were equally stellar, featuring production from the likes of XTC’s Hugh Padgham and rock royal Giles Martin. Making a case for her as a musician’s musician, 2013’s Thorn in My Heart included a Jason Isbell co-lead vocal (with her old pal Yearwood on harmony) on the brilliant track “Breakaway Speed.”

Richey’s latest, Edgeland, is among her

best. The title alludes to the confusion that’s dogged her career.

“For me, it’s the place or spaces in between where the country kind of meets the city,” she said in a recent phone interview. “Places where I have always been the most comfortable, and where my music lands. No one knows what to do with me. Is it country? Folk? Pop? And I think as a person I am more comfortable in those middle places, too.”

“Your Dear John Letter” is a love song wrapped in a working man’s lament that Bruce Springsteen might have penned had he lived in the 1930s. It’s one of new record’s standouts. Another is “Not for Money or Love.” It was written about Richey’s father, who died when she was 4.

The song’s evocative opening lines — “I was a young man the day that I drowned, I was married with one on the way” — came to her during a co-writing session with Harry Hoke.

“I never wrote about my dad,” she said.

“It just came into my head and I said, ‘Well OK, I guess I am writing about this now.’”

She built the song’s story around a newspaper clipping given to her by a cousin.

“It was mysterious; they could not figure out what had happened,” she said. “He had been out on a boat with a bunch of other people. ... One guy decided to swim back to shore, and my dad did the same. One guy made it; my dad never did. Lot of questions about that. ... Once I started, it was just really easy to write.”

Richey grew up in Ohio, and has traveled the world. In a press release for Edgeland, she described having her belongings in storage, her life a “state of constant motion.” During the interview, she was in Vancouver; the week before was spent at an artist colony in Banff. She’s lived in England, California, Nashville, Australia and other far-flung places. But her spirit of wanderlust wasn’t about leaving the Midwest.

“Ohio has never been a place for me

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to get out of, but I always knew there was more out there,” she said. “I think that came from reading. I was the first person to go to college in my family and of course that opened up a lot of doors.

I was a reluctant traveler at first, because I remember when I was a kid, somebody new would come to the school and I always thought that would be the worst thing in the world … go someplace where you didn’t know anyone.”

An accidental trip to Europe was the spark. A group of her friends applied to work in a Swedish summer camp; only she got accepted. When the stint ended a few weeks early, she hung around because she didn’t know how to change her flight reservation.

“I had never been on a plane before,” she said. “I ended up hitchhiking around

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“It’s usually me and a guitar player and now we have someone coming along to pay bass,” she said. “He’s a really beautiful singer, so you have three of us singing. ... I try to play new and old songs.”

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years ago 20 Novelist DeLillo 21 ___ Mahal (Indian beer brand) 22 Be familiar with a Danubebased Austrian town?

24 Bend’s state 26 Cookie crumbled in a fro-yo toppings bar 27 “This is prophetic,” from the opera “Nixon in China,” e.g.

29 Existent 32 Make barbs about trip data?

40 Blocks in the freezer 41 Would rather not 42 ___ Lingus (Irish airline) 43 Chores for Superman’s general nemesis?

46 Paris-area airport

3/22

47 Theatrical sigh 48 Milky gemstone 51 Some Oscar Wilde works 55 Recorded by jazz saxophonist Stan?

36 Dennis’s sister, on “It’s Always Sunny in Philadelphia” 37 Place for filing and polishing 38 Wrestler John with an “unexpected” internet meme 39 Rowing machines, casually Down 44 “Chariots of Fire” actor Sir Ian 1 Mixed-breed dog 45 Take care of the bill 2 About 30% of the world’s land mass 48 Auction bid 3 Stuck together 49 Like 2 or 3, but not 1 or 4 4 17th-century philosopher John 50 The body’s largest artery 5 “Git ___, little dogie” 51 Poacher’s need?

6 “The Jungle Book” bear 52 Tennis star Monica 7 Leave 53 Main character of Minecraft 8 Swearing-in formality 54 Coyolxauhqui worshiper 9 Author Eggers 56 Serving platter 10 Lowest point 57 Keep from view 11 Triatomic oxygen molecule 58 Loaf heels, really 12 “The Muppet Show” daredevil 60 Brain segment 19 Have a title to 61 Way out 23 1970 hit for the Kinks 25 Makeshift windshield cleaner ©2018 Jonesin’ Crosswords (edi27 “Master of None” star Ansari tor@jonesincrosswords.com) 28 Puerto ___ 29 Board game of world conquest 30 90 degrees from norte 31 Stub ___ 33 Chris Hemsworth superhero role 34 Schlep 35 DIY crafter’s site

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BEACH BUM FUN HOROSCOPES

Are you smart,

By Holly, The Seacoast Area's Leading Astrologer

creative and driven?

JAN

26

• Virgo (Aug. 23-Sept. 22): It’s a nice weekend for a good long hike! Why don’t you go take one?

• Libra (Sept. 23-Oct. 22): Do you know this newspaper can be folded so as to make a hat? Now that’s something you can’t do on the internet.

17 , 20

B8

- FE

NOV 10 - NOV

23, 2016

1

• Scorpio (Oct. 23-Nov. 21): You will soon have big shoes to fill. Maybe your feet can learn a thing or two from your head.

• Aries (March 21-April 19): There are friends, and there are true friends. And then there are the people that you hang out with.

ak and Hike, bike, kay through fall climb your way

P22

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AP P. 1 4

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• Capricorn (Dec. 22-Jan. 19): When life gives you lemons, make lemonade.

Either that or a big martini.

• Gemini (May 21-June 20): You’re in love with life itself. Unfortunately, it’s a one-way relationship.

• Aquarius (Jan. 20-Feb. 18): People will suddenly begin to treat you differently, most likely due to your first-ever purchase of breath mints.

• Cancer (June 21-July 22): The planets indicate grave things in your future. You can make up your own joke about that one.

• Pisces (Feb. 19-March 20): The good news is that she’s available and on the prowl. The bad news is she’s your wife.

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.

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larry@seacoastscene.net or 603.935.5096

SEACOAST SCENE | APRIL 12 - 18, 2018 | PAGE 28

• Sagittarius (Nov. 22-Dec. 21): When one door closes, another opens. Unfortunately for you, the only open door in your life is the one to the backyard latrine.

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• Leo (July 23-Aug. 22): Jimmy crack corn, and I don’t care! Jimmy crack corn, and I don’t care! Or maybe the problem is that I care too much.

3/22

BEACH BUM FUN ROCKANDROLLCROSSWORDS.com BY TODD SANTOS

Always Something Puzzling Us In Two Across 1. TV, radio, etc.

6. Joe Jackson “But __ __ can do is keep trying” (3,1) 10. Coldplay ‘Viva La __’ 14. Richard Thompson ‘One Door __’ 15. Like sign on venue wall for beer 16. “Smallest unit of matter”Ani DiFranco

sings about 17. Joe Jackson ‘Night And Day’ 80s smash ballad (8,2,2,3) 20. ‘Strange Condition’ sing/songer Pete 21. Rapper that plays with Damian Marley 22. Record company mergers 23. Like self-promoting bands (abbr) 25. Stevie Ray Vaughan “When all your

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51

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Drops Bugthat Wipes 53. 'Pass It•To l do to tour bus __'Screen Soulja Boy • Toothpaste/Brushes Sun • Handi Wipes • Flip Flops 54. 'The y song about aSocks (Mid Modern Dance' __ Ubu • White Calf for Boots) 55.

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51. Toronto ‘Steal My Sunshine’ band 53. Drummer Carmine or Vinny 56. Squirrel Nut Zippers ‘Put A __ On It’ 58. Prodigy song that foreshadows?

62. Rod Stewart “Someone like you makes it hard to live without somebody else” song (6,2,7) 65. ‘Amigo’ Guthrie 66. Stones’ are ‘Tumbling’ 67. Joe Jackson “__ __ baby, baby can’t you see?” (1,4) 68. Led Zep ‘Since I’ve __ Loving You’ 69. Inquisitive 2010 Ringo Starr album?

(1,3) 70. Joe Jackson “I hear the __ ringing”

Down 1. ‘Play’ DJ/producer/sing/songer 2. “Na-na” Beck ‘Guero’ smash (hyph) 3. Type of tick from Rhode Island?

4. Bob Marley ‘Fallin’ __ __ Out Of Love’ (2,3) 5. Joe Jackson “If you want the answers, don’t __ me” 6. Operatic soprano Netrebko 7. ZZ Top ‘Eliminator’ smash 8. ‘Transformer’ Reed 9. What State Farm will do to tour bus 10. Front Line Assembly song about a disappearance, perhaps 11. Trixter ‘Give __ __ Me Good’ (2,2) 12. Joe Jackson ‘__ To London’ 13. ‘The Beekeeper’ pianist/singer Tori

18. Psychedelic Furs ‘The Ghost __ __’ (2,3) 19. Operation Ivy ‘Yellin’ __ __ Ear’ (2,2) 24. Joe Jackson ‘(__ __) Big World’ (3,1) 25. Michael Jackson ‘You __ __ Alone’ (3,3) 26. What Musician’s Institute will do to prodigy applying 27. OMD album that will squash?

28. Band or album name 30. You hail him from club to home 31. Simon And Garfunkel ‘Bookends’ song 32. Hall & Oates ‘__ Education’ 33. Arctic Karen O hut?

34. “All I can say is that my life is pretty plain” band Blind __ 39. Glenn Frey ‘84 Beverly Hills Cop hit ‘The __’ (4,2,2) 41. ‘Daydream Believer’ Murray 44. Company Of Thieves ‘Oscar __’ 47. Industrial ‘Sanctuary Medicines’ Scot 48. Hip music 52. Kinks song that creates a racket?

53. ‘Pass It To __’ Soulja Boy 54. ‘The Modern Dance’ __ Ubu 55. Face might turn this when meeting icon 56. Crazy Coal Chamber single?

57. Joe Jackson “If it wasn’t for you __ __ I could do better sleeping at night” (1,3) 59. Rocker eats one backstage for nurishment 60. Demonic Interpol song?

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NEWS OF THE WEIRD

Mistaken identity

S

ea c

oa s

Around 4:30 a.m. on March 22, High Point, North Carolina, 911 dispatchers received a surprising call from a man informing them he had broken into a business. “Yes, this is Jesus Christ, and I just broke into the Pizza Hut,” claimed 46-yearold Richard Lee Quintero of Greensboro, according to WFMY TV. “Jesus is here, he’s back to Earth. I just broke in and had a pizza. I’m Jesus,” Quintero told dispatchers. “Because I’m Jesus, I can do whatever I want.” He also complained that “everybody’s been treating me mean.” High Point police officers arrested Quintero and charged him with breaking and entering and larceny.

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Shannon Dean Egeland, 43, of Kuna, Oregon, was found guilty Feb. 28 in an elaborate scheme to delay a prison sentence and collect insurance. The Idaho Statesman reported that shortly before Egeland was to begin a 10-year jail term in 2014 for his role in a $20 million housing scandal, he took out a disability insurance policy and talked his then-17-year-old son into shooting him in the legs with a 20-gauge shotgun, which would delay his prison term -- not to mention let him collect on the new insurance policy. After the teenager shot him, Egeland called police and said he’d been assaulted, but police became suspicious when they found Egeland’s wallet and BMW were still at the scene. U.S. District Judge Anna J. Brown tacked three years and 10 months of additional time onto Egeland’s original sentence. Egeland, who eventually lost his left leg, stood before the judge on his prosthetic leg and said he’d had a lot of time to reflect on his crimes and realized he needs mental health counseling. Assistant U.S. Attorney Scott Bradford called him a “menace to society.”

Bright idea

A traditional March wedding at Peckforton Castle in Tarporley, Cheshire, England, was briefly interrupted when an owl trained to deliver the rings to a waiting best man changed its mind about where to land. The betrothed Jeni Arrowsmith and Mark Wood of Wrexham watched as the barn owl flew down the aisle toward the best man, but a seated groomsman then pointed at the bird, which it took as a signal to fly to his hand.

“The owl just dived in and hit the guy -who is terrified of birds!” said wedding photographer Stacey Oliver. “He fell off his chair.” “Everyone was absolutely hysterical,” the bride later told the BBC. “It made the wedding because we were talking about it all night.”

Least competent criminals

• When an intoxicated man arrived at the Delaware State Police Troop 1 station in Wilmington on March 20, looking for a ride home, officers thought he seemed familiar. Turns out he was Christopher McDowell, 34, a suspect in a Feb. 22

shoplifting incident at a local Kohl’s store, according to the News Journal. McDowell was charged with shoplifting and arraigned, then released on $1,000 bail.

After he made a phone call to a friend for a ride home, his Kohl’s accomplice, April Wright, 48, showed up — and she too was arrested and charged.

• John Silva and Derrick Irving thought they had a foolproof plan to cover their tracks after breaking into a mutual acquaintance’s apartment on March 13 in DeLand, Florida. The Volusia County Sheriff’s Office told News 6 the men stole appliances and a flat-screen TV from the home, then stopped before leaving to set a pot of spaghetti sauce on a hot burner and place a washcloth nearby so it would catch fire and destroy evidence. The victim had been alerted to the break-in by security cameras and called police, who stopped the two and found among the stolen goods in their car an empty jar of Ragu spaghetti sauce.

Both men were charged with unarmed burglary, grand theft and arson.

Visit newsoftheweird.com.

Just can’t get enough

It’s been a twisty, U-turny road for Brittany Ann Koerselman, 19, and her first (soon-to-be second) husband, Jeremie Rook, 24, of Little Rock, Iowa. The two originally married in 2014, when Koerselman, then 15, was pregnant with Rook’s child. But they divorced when she was 18.

“He just wasn’t ready to be all of that,” Koerselman told Metro News. “The parent, the husband, the responsible person.

He just wasn’t ready for that.” She said she and Rook have gotten back together and split up seven times since their divorce, but they can’t stand being apart, so they’re planning a wedding for this summer. “The last time I got married, I got swollen on the way to Missouri — it’s six hours (drive), so my shoes didn’t fit,” Koerselman recalled.

“We’re reusing (the) old engagement ring.

He’s different this time,” she told (herself).

SEACOAST SCENE | APRIL 12 - 18, 2018 | PAGE 30

PET OF THE WEEK This handsome fellow with the classic hound looks is Soldier. He’s a great dog. Easy on the leash, easy on the eyes and always happy to receive attention, he’s certainly easy to love. He’s about five years old, so he has a good, long life ahead of him. We want that life to be a happy one for Soldier, so we are looking for people who value dogs and all the joys they bring to a home. Soldier seems fine with the dogs he has met at the shelter, and also seems fine with cats. Like all the animals available for adoption, Soldier is neutered, micro-chipped and up to date on all his shots. Come visit the SPCA in Stratham and ask to meet him, or visit nhspca.org or call 772-2921 for more information about Soldier or any other animals available at the shelter.

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SEACOAST SCENE | APRIL 12 - 18, 2018 | PAGE 31

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