‘Cue the Grill

‘Cue The Grill Awesome Grilled Chicken Recipes

Hello All! Happy 4th of July to everyone, especially to our country, and Welcome to Summer. It’s offi cial now, although everyone has their own defi nition on when summer actually begins, but it’s a no-brainer at this point. Schools are out, the area is fl ooded with vacationers, and traffi c is the way us locals are used to this time of year. Our businesses are drooling with the excitement of tons of incoming cash fl ow, the Lakes are busy with boaters and swimmers and the campgrounds are chock full of families loving life. It really doesn’t get much better than that. Some of my favorite memories growing up was camping most of the summer with my folks and siblings and I loved every minute of it. It was truly the best of times. I fi nd this time of year to be a win/win for locals and tourists alike.

It’s now time to get back to our next chapter in delicious food. So, I need to make a confession. I am a pretty big guy and have always loved good food, and since I have cooked for a living for almost 40 years, I look like the stereotypical chef and although I do know some skinny chefs, most I seem to know are

Over 100 of the best brand names in footwear for the entire family! built like the Pillsbury Doughboy, just like myself. As the old line goes, “Never trust a skinny chef”, and if that’s truly the case, I am as trustworthy as they come I have joked many times that I may make fun of many people in jest, but nobody more than myself.

Well, we all know how almost everyone are weight and diet conscious nowadays, especially in how Covid has had a tendency of putting extra pounds on many of us. With that in mind, today’s theme is healthy grilling as we can all use a little assistance when it comes to fi nding some healthy, but delicious ideas to focus on for this summer’s grilling season. Our theme will be chicken off the grill, and although sometimes a sauce can make a healthy item not quite as healthy, in the big scheme of things, it’s still a much healthier option than so many things out there. Today, I’m going to share a kicker salad, a pita pocket sandwich, a very untraditional taco recipe, and some very awesome dinner entrees. So, Let’s Do This!

First off, let’s attack the sandwich, which is a Greek chicken kabob to start with, and then we stuff the goodies from the skewer into a warm pita pocket for

“Brand Name Family Footwear for Less”

One of the Lakes Region’s largest selections of sandals and footwear!

Downtown Meredith • 279-7463 www.bootleggersfootwear.com

a very fun lunch option. The kabobs contain marinated chicken skewered with an array of fresh veggies and once popped into the pocket, they are topped with crumbled feta cheese and fresh dill as well as a dressing. Prep is quick and easy, I suggest letting the chicken marinate for a couple of hours, and then grilling is also quick. This recipe is for 4 pita pockets. You can either split the ingredients onto 4 smaller skewers or do so with 2 large ones as once cooked, I generally slide all ingredients of the skewers onto a platter and then evenly stuff the 4 pitas, so it’s not mandatory to give each pita their individual skewer. The choice is yours on the grilling process as what is most important is evenly divide the ingredients into the sandwiches.

Greek Chicken Kabobs in a Pita

1 cup extra-virgin olive oil, divided 3 tbsp red wine vinegar 1 tbsp dried oregano

Kosher salt

Freshly ground black pepper 1 lb. boneless skinless chicken breasts, cut into cubes 2 large zucchinis, cut into half moons 1 cup chopped red onion cut into 1-inch squares 4 pitas ½- ¾ cup crumbled feta ¼ cup torn fresh dill

For the marinade, whisk together ¾ cup olive oil, the vinegar and oregano and season with salt and pepper in a large bowl and whisk together. Reserve half and set aside to use later. Add the cubed chicken to the marinade and toss until combined, cover and refrigerate for a minimum of 2 hours and up to overnight. Once ready to cook, preheat your oiled, clean grill to medium-high. Skewer chicken with zucchini and red onion and/or whatever veggies you might want. Drizzle skewers with remaining ¼ cup olive oil and season with salt and pepper. Grill until charred and cooked through, 5 minutes per side. Transfer to a serving platter. Grill pita 15-20 seconds per side on low. Push the grilled goodies off the skewers and with a set of tongs, stuff the ingredients evenly into the 4 warm pockets, top with feta, dill and drizzle the reserved marinade into each. These are very savory and incredibly appealing to the pallet.

A few of today’s recipes can be used as an appetizer or main course, and this is a classic example. This recipe works great whether using bone-in chicken of choice, boneless breasts or thighs, or chicken tenders, which allows you versatility to grill skewers of chicken fi ngers, make boneless chicken sandwiches, put over a salad, or if you want to use bone-in chicken, there is your dinner main course. Regardless how you decide to approach this recipe, the taste has an Asian-Thai theme to it with a scrumptious spicy sauce, whether to dip or to lather right on the chicken. Although most sauces or marinades will last for days or weeks under refrigeration, this sauce really should be used the day of making as it will lose its freshness quickly. The marinade includes coconut milk, which

• ‘Cue the Grill

continued on page 25

The Leader in Non-Medical Elder Care Services

OUR GRASS IS ALWAYS GREENER

AGING LIFE CARE EXPERTS

Nationally certified

PERSONAL SUPPORT SPECIALIST

State registered, and certified for personal care, specialized dementia care

SOCIAL COMPANIONS, HOMEMAKERS HANDYMAN SERVICES SWIFT WELLNESS PROGRAM®

“I KNOW NOT AGE,

NOR WEARINESS, NOR DEFEAT!”®

Contact Us:

toll free 603-556-7456 949 Whittier Hwy Moultonborough NH Moultonborough@seniorsonthego.com seniorsonthego.com

New Installations | System Repairs Inspections | Free Estimates

Lakes Region Please Call 1-877-66-ANRIK

14 fully stocked vans with America’s greatest employees! Currently servicing over 4,500 satisfied customers Family owned and operated for nearly 30 years.

is key to helping to keep the chicken moist during the grilling process. If you go with the bone-in mentality, this will likely feed 6 of you. If going the boneless route, you will feed more. If doing chicken fingers on wooden skewers as appetizers, you will get 2-3 dozen, which is great for a small crowd. Make sure you soak your wooden skewers for at least ½ hour prior to making and grilling them.

Thai Grilled Chicken with Sweet & Spicy Sauce

3 medium cloves garlic 2 tsp whole black peppercorns, coarsely ground 2 tbsp minced cilantro stems

Pinch of salt 2 tbsp fish sauce, found in any Asian section of any supermarket ½ cup coconut milk 4 lbs. bone-in chicken, any cut, or boneless breasts, thighs, or tenders

For the Sweet & Spicy Sauce ½ cup rice vinegar or cider vinegar ½ cup sugar 1 tsp crushed red pepper 1 tsp minced garlic ¼ teaspoon salt

To prepare the sauce, heat vinegar to a boil in a small nonreactive pan. Add sugar, stir to dissolve it, then reduce heat and simmer for 3-4 minutes. Add crushed red pepper and minced garlic and simmer for 1 minute more. Remove from the heat and stir in salt. Pour into a serving bowl and let cool to room temperature and you can hold at room temp for up to 4 hours before serving.

As for the chicken, combine garlic cloves, peppercorn, cilantro stems and pinch of salt in a large mortar or food processor or food mill and mash or pulse to a coarse paste. Transfer to a large bowl and stir in the fish sauce and coconut milk. If using boneless chicken, I suggest attacking it with a needling tenderizer to allow the marinade to get right inside the chicken and then add the chicken to the bowl and stir to well coat with the marinade. Refrigerate, loosely covered, for at least 30 minutes and up to an hour. Preheat your oiled grill to medium once you’re ready to go. Remove the chicken from the marinade, discarding the marinade. Grill, turning occasionally, until golden brown and fully cooked. Boneless will likely be cooked in 8-10 minutes or so, where the bone-in chicken will take 20+ minutes. If you care to brush any of the sauce on the chicken while grilling, I suggest at least doubling up on the sauce recipe. If not, use the sauce for dipping. Either way, you have a winner here.

Next in line is a grilled taco recipe, although likely not what you are expecting as this has no Tex-Mex flare to it, but more of an Italian mentality. The chicken and a wide array of veggies are all done off the grill. Ideally, your grill will have an upper shelf inside it above the main grill to keep things warm as once things come of the grill, you need to cut/chop everything and put into a bowl or dish to hold. If no upper shelf, put foil over the dish/bowl and once everything is done, put the dish on the grill and toss things around with a set of tongs to bring a decent amount of heat

• ‘Cue the Grill

continued on page 26

My Three Promises To You!

1) 30+ Years Local Experience. 2) I only serve the greater Wolfeboro area. 3) You’ll never see a stranger working on your property.

603-651-3122 or 603-569-0108

eastern.com 603.332.2080

EST. 1932

back into them. If you own a vegetable basket to use for the veggies, that will help, but you can put the veggies directly on the grill or if you want, you could put a sheet or 2 of heavy-duty foil down to grill the veggies on. This recipe is for 8 tacos

Grilled Chicken and Veggie Tacos

Ovenproof dish

Vegetablegrate or heavy-duty foil 1½ lbs.boneless skinless chicken breasts 4 tbspolive oil

Koshersalt and freshly ground black pepper 1zucchini, cut in half lengthwise 1 yellow summer squash, cut in half lengthwise 1 large Vidalia onion, cut into ¼-inch rings 1 red bell pepper, cored and cut in half 3 thickasparagusspears, trimmed

Juice of 1 lemon 2 tbsp minced freshbasil 8 corn tortillas, 6-inch in diameter 1-1 ½ cups shredded Mozzarellacheese

Preheat greased grill to medium-high. Coat chicken with 2 tbsp of the oil. Season with salt and pepper to taste. Grill chicken, turning once, until no longer pink inside, about 4-5 minutes per side depending on how thick the breasts are. Transfer to a cutting board and let chicken stand for 6 to 8 minutes. Coat zucchini, squash, onion, bell pepper and asparagus with remaining 2 tbsp of oil and place vegetables in vegetable basket, on foil, or directly on the grill. Grill, turning once, until vegetables are tender and crisp, 4 to 6 minutes per side. While veggies are cooking, cut chicken into bite-size pieces. Transfer to ovenproof dish and ideally put on grill shelf covered with foil. Once veggies are done, transfer to the cutting board and cut into bite-size pieces and transfer the dish/bowl with the chicken. Combine chicken and vegetables and toss with lemon juice and basil. Season with salt and pepper to taste. Place the tortillas on the grill, a few at a time, for 15-20 seconds on each side. To build tacos, divide chicken mixture equally among tortillas, top with cheese, fold tortillas in half and enjoy.

This next recipe, which may be a traditional salad to some, also can work as an app before dinner, a side dish with dinner, or as I describe here, as a main course. Again though, how you use it is entirely up to you. This will feed 4 as a main course but you can obviously divide this up to feed 6-8 or more depending on how you want to utilize it. Chicken, baby spinach and mandarin oranges are the main ingredients in this, which is accompanied by a yummy sweet and sour dressing that goes together in a maybe a minute. Once refrigerated, the dressing will last for a few weeks so feel free to double or triple up that part of the recipe if you want to use it for other things/salads as well. The chicken grills up quick and the salad production is real fast as well. Although the chicken isn’t marinated, you can easily do so if that is your fancy. If that is what you want to do, double up the dressing recipe and use ½ of it to marinate the chicken in a zip lock bag for at least ½ hour and up to 4 hours. Also, if you sometimes like a warm salad like many out there do, heat the dressing to just below boiling, turn of the heat, then pour it over the salad topped with freshly grilled chicken.

Grilled Chicken Mandarin Salad with a Sweet and Sour Dressing

¼ cup olive oil 2 tbsp granulated sugar 2 tbsp white vinegar 2 tbsp snippedfresh parsley ¼ tsp salt

Pinch freshly groundblack pepper 2-3 dropshot pepper sauce, more if that is what you like 6 ozbaby spinach 1 cup slicedcelery ¼ cup thinly slicedscallions 1 can mandarinorange segments, 10 oz, drained very well, more if preferred 1 ¼-1 ½ lbs. boneless chicken breasts, grilled, then cut into ¼-inch strips

Toasted sliced almonds

For the dressing, in a small bowl, whisk together oil, sugar, vinegar, parsley, salt, pepper and hot pepper sauce. Set aside for at least 1 hour and/or can be refrigerated for up to 3 weeks. In a large salad bowl, toss together spinach, celery, scallions, and mandarin orange segments. Pour dressing over the salad and toss lightly. Top with grilled chicken strips and sprinkle with toasted almonds.

A common theme with chicken recipes is that there are so many options on what cut you want to go with or if you want to go bone-in or boneless, unless you are making a salad or sandwich when boneless is a no-brainer. This recipe is for 8 bone-in thighs which comes with a scrumptious corn and tomato salad. Chicken thighs are most often my choice over breasts in that they keep much moister and have mega-more flavor, and this recipe likely translates to 1 dozen or more boneless thighs if you prefer to avoid dealing with bones. When grilling skin-on chicken thighs, watch for flare ups. I do love a good char on my chicken thighs, but not everyone does, so move the chicken away from the flames and reduce heat, if necessary, to keep it from charring more than you would prefer. Prep will take about ½ hour and grill time 15 minutes.

Grilled Raspberry Vinaigrette

Marinated Chicken Thighs with Summer Corn Salad

8-10 large bone-in chicken thighs, about 4 lbs. trimmed of excess skin/fat 20 oz bottled raspberry vinaigrette dressing 4 tbsp extra-virgin olive oil, divided 1 tsp salt, divided 1 tsp ground pepper, divided 4 tbsp cider vinegar 5 cups fresh corn kernels cut off the cob, about 5-6 large ears of corn 2 ½ cups quartered cherry tomatoes 8 scallions, sliced ½ cup chopped fresh basil

Rhodes to Morocco

e last novel in the Rhodes trilogy! Follow the unfortunate young teacher on his Morocco adventure. is time his boss is even more horrible, and the Security Forces are a er him too! At www.dialogosbooks.com or amazon

• ‘Cue the Grill

continued on page 27

Here are some reasons why you should build your deck with Trex!

• Gorgeous colors to choose from - Choose the hue that says “you” • Green product - uses 95% post-consumer plastic lm and reclaimed wood • High-quality and low-maintenance • Find the perfect match - explore decking and railing duos to the nd the right combination for your outdoor space • Maintains its vibrant colors and luxurious nish • Scratch, fade, mold and stain resistant • 25-year warranty

JAFFREY, NH 603.532.7716

PETERBOROUGH, NH 603.924.9436 ANDOVER, NH 603.735.5544

SUNAPEE, NH 603.763.9070 PEMBROKE, NH 603.224.7483

MOULTONBOROUGH, NH 603.253.4404

Place the chicken in a large bowl or plastic Tupperware type container, and pour in the dressing after it has been shaken well. With tongs, flip the chicken over a couple of times to well coat and refrigerate for 3-4 hours, flipping them a couple more times while in the fridge. Once pulled, let the chicken sit at room temp for 15-20 minutes, pull from dressing and sprinkle all over with ½ tsp salt and ½ tsp pepper. Place the chicken on the preheated greased grill at medium-high heat, skin-side down, and cook, turning as needed, until an instant-read thermometer inserted into the thickest part registers 165 degree, 20 minutes or so, give or take. Meanwhile, whisk vinegar, oil, salt, and pepper in a medium bowl. Add corn, tomatoes, scallions, and basil. Toss to coat. Serve the salad with grilled chicken. As an option with the salad, depending on time and taste, grill the corn after lightly brushing with oil until lightly charred all over. Let cool somewhat before cutting off the cob. This is a great combo of chicken and corn salad.

Speaking of good combos, how about chicken with a strawberry salsa? Sounds pretty good, right? I agree, and it is. Topping this grilled chicken, the right way with a chunky savory-sweet salsa, is incredible because everyone knows opposites attract. This recipe calls for boneless chicken breasts, which I do recommend, although as you know, boneless thighs are always a win/win. The marinating process for the chicken is 45 minutes, which is the perfect time to make the salsa, or most of it. The salsa does contain fresh diced avocado, which isn’t added to the salsa until it is time to eat as browned avocado isn’t very appealing to the eye, although it doesn’t affect the quality. This recipe is for 4-6 people and the prep/marinating/grill time will take 1½ hours at most. It’s a very easy recipe to multiply, and many I know love to multiply the salsa recipe as it’s awesome with many things. The salsa makes 3 cups and takes 10-15 minutes to make. I love a side of it with my eggs in the morning.

Grilled Chicken with Strawberry Salsa

For The Chicken 1 can pineapple juice, 6 oz can 2 tbsp apple cider vinegar 2 tbsp olive oil 1 tbsp ground cumin

1 tsp ground ancho chili pepper 1 ½ tsp kosher salt ½ tsp black pepper 2 lbs. boneless chicken breasts or thighs

For The Salsa 2 cups diced fresh strawberries 2 scallions, thinly sliced ½ cup thinly sliced baby radishes 2 tbsp finely chopped chives 2 tbsp fresh squeezed lime juice ½ tsp kosher salt ¼ tsp black pepper 1-2 ripe avocados, depending on your taste. Diced

Whisk together the pineapple juice, vinegar, oil, cumin, ground ancho chili, salt, and pepper. With a needling tenderizer, stab the chicken generously. Place the chicken breasts in a large zip lock plastic bag and pour the marinade over chicken. Seal bag, and chill 45 minutes. While marinating, toss together strawberries, scallions, radishes, chives, lime juice, salt, and pepper in a bowl. Remove chicken from marinade, discarding marinade. Heat the greased-up grill to medium-high. Once up to heat, place chicken on grates, and grill for 4-5 minutes on each side until cooked thru. Toss avocado into the salsa, gently combine and serve half on, half off the chicken and dig in.

Lastly today is maybe my favorite of the bunch. Again, chicken thighs are the main ingredient, but this includes one of my all-time favorite fruits and sauces as we bring on the peaches. This recipe has a chili peach sauce and is accompanied by grilled peaches and onions. I love this dish in a ginormous way. This recipe is for 5 lbs. of bonein chicken thighs, which usually breaks down to 10-12 pieces.

BBQ Chicken Thighs with a Sweet Chili and Peach Glaze

12 peaches, sliced in half and pitted, divided 1 ½ cups sweet chili sauce

Juice and zest of 3 limes 16-20 scallions

Wooden bamboo skewers, soaked in water for at least ½ hour 4 large red onions, sliced into ¾ inch rings

Extra-virgin olive oil, for drizzling

Kosher salt

Freshly grind black pepper 5-6 lbs. of bone in chicken thighs

In a blender add 4 roughly chopped peaches, sweet chili sauce, lime juice and zest and pulse and blend until smooth, then transfer to a bowl. On a rimmed sheet pan place remaining

Our 46th Year!

Seafood • Lobster Rolls Fresh Ground Burgers Daily

All Flavors

Hard and Soft Serve

Shibley’s Drive-In Ice Cream 875-6611 for Takeout

Open 7 days 11 am to close Next to Mini Golf • Alton Bay

Friday 11:30-8, Saturday 11:30-8, Sunday 11:30-7, Monday 11:30-8,Tuesday-closed, Wednesday-closed, Thursday 11:30-8 (We close daily from 3-4 for filtering/restocking) The best clams, onion rings and burgers on the lake! Enjoy the view from our rooftop deck! Just down the street from the dock.

Old School and Proud of It! Eat A Piece of History - Only at Pop’s!

peaches cut side up with the green onions. Skewer the red onions slices through center with them remaining flat and place on sheet pan. Lightly drizzle with olive oil and toss until coated. Season with salt and pepper. Preheat the oiled grill on medium-high. Meanwhile, put chicken on a separate rimmed sheet pan and drizzle with olive oil and season with salt and pepper. Place chicken on grill and cook, mostly covered, for 6-7 minutes. Flip chicken, glaze the tops with the sauce and add peaches, scallions, and onions to grill. Cover for 5 minutes and flip peaches and vegetables. Flip chicken again and brush with more glaze and continue for a few more minutes until they reach165 degrees and the peaches and vegetables have dark grill marks and be slightly charred, about 8-10 minutes after going onto the grill. Transfer to a large platter and serve with remaining glaze. I know I sometimes sound like a broken record, but don’t be afraid to bulk up on the sauce as it will be insanely popular. Trust me!!

Well, that’s another chapter in the books for grilled yumminess everybody. I hope most of these tickled your fancy to the point of wanting to try them soon. I’ll see you again next week when I will share some of my favorite grilled fish and shellfish recipes. Until then, keep your taste buds happy, and if you want to touch base with any questions or feedback on anything, please reach out at fenwaysox10@gmail.com

70th Melvin Village Flea Market, Fair, and Auction Set for July 9

Come join the fun at the 70th Melvin Village Church Flea Market, Fair and Auction on Saturday, July 9 from 9:00 AM -2:00 PM with a live auction beginning at 12 PM. Proceeds help support the numerous outreach and service ministries of MVCC.

This year the Fair will feature over 25 fl ea market and craft booths, along with a Live Auction. Booths include crafts by local artisans, households selling their “attic treasures”, clothing, jewelry, books, restored furniture, and baked goods. Shopping begins at 9:00 AM with a ribbon-cutting ceremony. Booths will be open from 9:00 AM – 2:00 PM. The day will include games for the children and traditional fair food.

Not to be missed is the old-fashioned, live Auction beginning at 12 PM with the shoreline of Lake Winnipesaukee as our beautiful backdrop. Auction items include a paddle boat, two aluminum fi shing boats, Zuma 12-foot sailboat, fi berglass canoe, kayak, furniture, mountain bike, double runner Flexible Flyer children’s sled, local artist painted barrel staves, new Stihl Backpack leaf blower, Craftsman lawnmower, rounds of golf, dining gift cards, and so much more! All items will be on preview the morning of the auction.

Melvin Village Church is located at 476 Governor Wentworth Highway in Melvin Village. For more information and a complete list of live auction items and vendors go to mvccnh.org/ fairauction or call the church offi ce at (603)544-9661.

LANES END MARINE LANES END MARINE

SERVICE AND STORAGE LLC

Stern Drive and Outboard Dealer Full Service Facility • Certified Technicians service@lemarineservice.com • www.lemarineservice.com

603-544-2000 603-544-2000

7 Lanes End Rd, Melvin Village, NH

Arts and Crafts Festival in Wolfeboro

Don’t miss the On The Green 1 Arts & Crafts Festival to be held once again at Brewster Academy on July 8-10, Friday & Saturday 10 am to 5 pm and Sunday 10 am to 4 pm. There will be over 100 arts & crafts exhibitors with a fabulous chain saw demonstration on Saturday by Buck Ridge. Don’t miss his amazing talent. Some of the other exhibitors will include handsome soy candles, cedar wood furniture, beautiful leather jewelry, handsome alpaca products, personal care products, soft sculpture dolls & animals, gourmet oils & vinegars, stained glass, kettle corn, amazing metal creations with nuts & bolts, laser engraving, home decor & signs, cribbage boards, pottery, handsome leather items - belts/pocketbooks, quilt raffl e, fabric creations, NH maple syrups, beautiful wooden spoons & ladles, hats/tee shirts, beautiful tie dye clothing, inlaid wooden tables & mirrors, fi ne art paintings, doggie apparel, & lots more!!! Music - Food - Rain or Shine Under Canopies - Friendly, Leashed Dogs Welcome - Free Admission & Free Parking - GPS Address: 80 Academy Drive, Rt. 28, Wolfeboro - More Info Call Joyce (603) 387-1510.

(603) 677-7007 • MeredithLanding.com 285 DWH, (Rt. 3) Meredith Independently Owned & Operated

Serving the entire Lakes Region

l-r: Amy Elfline Assoc. Broker • Melissa Cribbie Agent Bronwen Donnelly Broker/Owner

ACTOR TRAILERLOADS OFVINYLWRAPPEDCOMPOSITEDECKING JUSTARRIVED!Children’s Story Hour at

Boat Museum

Presented in partnership with Wolfeboro Public Library (WPL), the New Hampshire Boat Museum (NHBM) will host Children’s Story Hour for children, ages 2 to 6, on Friday, July 8 at 10 a.m. During the first half of Children’s Story Hour, WPL’s Children’s Librarian Jeanne Snowdon will read stories followed by a craft activity. “This program reflects our continued emphasis on engaging kids and families, so this is a nice opportunity to see what else we offer here” noted Anne Lennon, NHBM Programs and Events Manager In addition to Children’s Story Hour, other programs at NHBM for children and families include Lake Discovery Family Days, oneday Youth Boating Safety Class, and Youth and Family Boat Building. Admission to Children’s Story Hour is free for children and one accompanying adult, and pre-registration is not required. The program takes place at NHBM, 399 Center Street, Wolfeboro, NH. Founded in 1992 by antique and classic boating enthusiasts, NHBM is committed to inspire people of all ages with an understanding of, and appreciation for, the boating heritage of New Hampshire’s fresh waterways. NHBM is sponsored in part by Goodhue Boat Company, Eastern Propane and Oil, Stark Creative, KW Lakes and Mountains, Meredith Village Savings Bank and FL Putnam. To learn more about NHBM, or its many programs geared toward kids and families, visitnhbm.org.

Wolfeboro Farmhouse & Barn 3 bed, 2 bath, 2 acres $478,700

Wolfeboro 3 bed, 2 bath, Cape $449,000. 46 Friar Tuck Way.

Thinking of buying or selling? Two Realtors for the price of one! Residential—Commercial

Capt Jeff and Catherine Behrens

Maxfield Real Estate Wolfeboro, NH CaptJeff@MaxfieldRealEstate.com

Call 603-307-8735

Waterfront to

Mountains Let us.. help you

Truckload Sale!

TimberTech$2.49L.F.

AmazonMist,AntiguaGold,Sapele,AntiquePalm AzekbrandAcaciasolidPVC$2.99L.F. WEALSOCARRY VINYLFLOORING KITCHENS VANITIES Whirlpool Tubs! Bringinthis couponfor $2 OFF