TheLaker_Oct._10_22

Cabinets of Curiosities at the Laconia Library

By Kathi Caldwell-Hopper

You might remember a cabinet, often in the living room or dining area of your grandparent’s home. Or it might have been in the home of an elderly friend or neighbor. It looked like a china cabinet where Victorian-era families once kept ornate sets of dishes used only for spe cial occasions. There would have been glass doors so you could see into the sometimes dark depths to inspect what was on the cabinet’s shelves. You never really cared much about the cabinet; it was always there, and something you took for granted. In our present age, weird and unusual collections and indi vidual items are not kept on the shelves of antique cabinets but rather in muse ums.

It was not always so. There was a time when fans, old photos, letters, Civil War letters, pens, shoes, animal bones, shells and other objects were put on display for everyone to see, but not touch. Collections were put in Cab inets of Curiosity, and this method was the norm at one time.

On a recent rainy-day trip to the La conia Library (formerly known as the Gale Memorial Public Library), locat ed at 695 Main Street in downtown La conia, I was there just to browse before a meeting. I love the library, with its ornate style, wood carved walls, fancy tiles, and beautiful stained glass win dows. Construction on the library was begun in 1903 and it has served the community well since then. Along with a good collection of books and other

items, the library has the distinction of architectural style and grace.

I decided to check out the upstairs Rotunda, where there are exhibits of interest - many of them with a local historical slant - which offer something extra to the public. As I approached the Rotunda area, I saw a sign with exhibit information. The display was

called the Cabinets of Curiosities and was coordinated by the library with some items also on loan from the La conia Historical and Museum Society. (One of the adult program coordinators for the library, Natalie Moser, has put together the exhibit, which will be on display until at least November.) Says Moser, “Many of the items in

this exhibit are from the Laconia Li brary’s collection of donations from private individuals and the Laconia Historical and Museum Society pro vided items as well.”

What is a Cabinet of Curiosity, the sign asked? Information on the sign went on to explain the origins and his tory of the cabinets and it is helpful to read before taking in all the exhibit has to offer.

The classic Cabinets of Curiosities came into vogue in the 16th century, and were in the homes of aristocrats, scientists of the time, and the merchant class and rulers as well.

It is said the collections kept in cab inets were the precursor to museum displays, and this makes sense. Peo ple mostly collected natural items, once-living creatures, and man-made specimens. A popular thing in any cab inet was an object of rarity. Any unusu al items could be displayed in a cabinet – from the odd to things gathered on a trip, to tools, antiquities, exotic ani mals, or artwork – a cabinet collection had an “anything goes” style.

The objects in the Laconia Library exhibit are of the unusual aspect, and I saw immediately that each glass cabi nets were full of interesting items.

I could see why locals had Cabinets of Curiosities. In the Victorian era, over-decorating and ornate items were in vogue. Stuffing homes to the brim with bric-a-brac and plants, furniture

• Cabinets continued on page 4

The oldest Candy and Ice Cream maker in New Hampshire!

Civil War souvenir.

lavish items were the style. Filling

cabinet

odd

items

go along with this trend at the time.

Many of the items in the exhibit appear to be around the Victorian time. The first glass case has a collection of ladies’ fans. A beautiful wooden fan is on display from the DAR collection; another fan on display is made of ivory with pointed paper, circa 1784. Also in the cabinet is a formidable wooden club used by the Shoshone Indians with a wrist loop. Another item in the cabinet is an Indian earring brought to New England from the West.

I loved the large amount of glass bottles in the exhibit, each with a fun old-time label. These bottles are a far cry from today’s modern labeling and packaging. In days of old, people relied upon all sorts of medicinal powders and syrups for ailments, and the medicines came with labels.

Liquor bottles with the original labels are most entertaining as well, and I love the ornate label for a bottle of Crab Orchard Brand Kentucky Straight

Bourbon Whiskey. Also on display is a label for Old Crow Bourbon Whiskey and a colored bottle with a label telling us it was once Old Smuggler Gaelic Whiskey “Very Old”. I think old advertising labels tell us a lot about the time and the people living in those days. Clearly, the labels tell us the people owning these bottles of spirits and medicine were naïve and believed these products could cure their medical problems!

According to information about the exhibit, Europeans traveling to Asia, Africa and the New World in the 16th and 17th centuries brought back specimens and other things they gathered around the world. Many of the items had never been seen or heard of in Europe and were of great interest. Cabinets of Curiosities were filled with such items as shells, gold, feather work, stones, weapon artifacts and other items.

Removing things from their natural habitats was probably not an advisable practice, but as the world expanded and colonialism placed Europeans into the larger world, collecting remained in vogue. (Some historians say Europeans stole items for their cabinets and

had little thought or awareness that removing items would hinder future generations from a greater understanding of the world.)

Whatever the reasons, those with Cabinets of Curiosities did not always travel and fill their collections with exotic specimens. Many people displayed private items, such as family photos and things owned by the community or relatives.

This practice is mostly what the Laconia Library exhibit shows the viewer. This sort of display is fascinating to many, because if you like history, it gives you an idea of how people lived in the recent past and the items they once held dear.

I have always loved to look at old items and imagine who owned them, such as gazing at a ladies’ fan and wondering what the person who once owned the fan might have been like. The items from the library exhibit show us the personalities of those who displayed things for their friends and visitors to see.

Other glass cases in the exhibit are a nod to local people and their collections. There are items from the Civil War days, and I particularly like a small silver flask with a well-kept label still attached. It said it was from the 17th reunion of the 12th NH Volunteers. This event was held at Weirs Beach on September 27, 1882. Such souvenirs as this were from the annual get-togethers of former Civil War soldiers. Someone must have prized this flask and it has been well kept over the years and certainly fits well into a Cabinet of Curiosities display.

A poignant display features children’s toy blocks and a pair of well-

worn child’s leather shoes.

Another cabinet has on display an insulated water pitcher from Laconia Hospital, unearthed during an excavation of the hospital. Beside it sits an old bottle with the paper label well attached, telling us it once held Pure Horseradish and was “put up by H. E. Rowen of Laconia, NH.”

Further information in the exhibit shares, on a poster, that famous collectors of such cabinets included King Frederick III (1609-1670). His collection was extensive and included “naturalia” such as an elephant hip bone, a preserved walrus, and a stuffed ox. (Later, PT Barnum took advantage of the fascination people had with items that were unusual or from far-away lands. He put on exhibit for the paying public things like “industrious fleas, and hippos” to name but a few amazing pieces.

In 1811, an American surgeon, Thomas Dent Mutter had a collection related to surgery. He trained medical students with these items, such as wax models and actual specimens of humans. A museum holding his collection is the Mutter Museum, with over 25,000 items gathered by the doctor.

The Cabinets of Curiosities exhibit at the Laconia Library is worth a look. After all, who wouldn’t want to see what our ancestors kept in their prized cabinets?

Whether the exhibit brings you back to an ornate living room from the home of a relative long ago or you just like to look at old items from the past, you will find the exhibit a lot of fun.

For information on the Laconia Library and its current exhibit, call 603524-4775.

Leaf Peepers Craft Fair

Don’t miss the Leaf Peeper’s Craft Fair on October 15-16 at Schouler Park in downtown North Conway in front of the Scenic Railroad! The times are Saturday 10 am to 5 pm & Sunday 10 am to 4 pm! Live Music both days!

There will be 125 amazing arts & crafts exhibitors displaying a wide arrange of arts & crafts including handsome cedar wood furniture, chainsaw wood carvings of bears/eagles/cardinals & chainsaw demos with female artisan, Elise, beautiful handpainted glass ware, handsome wooden American flags, handsome pottery, wrought iron creations, leather jewelry, soy candles, handpainted wine glasses, charcuterie

boards, many different signs & home decor, watercolor and acrylic paint ings, face paintings, wooden decor, handpoured soaps, body care products, homemade fudge, kettle corn, books, gourmet foods, cat & dog toys, chil dren’s toys, embroidery, quilted items, wildlife and landscape photography, tie dyes, handpainted metal & wood & lots more!!! Rain or Shine Under Canopies! Friendly, Leashed Dogs Welcome! More Info Call Joyce (603) 387.1510 or Preview online at joycescraftshows.com GPS Address: 1 Nor cross Circle, North Conway.

Bean Hole Beans: A Dying Tradition?

On Saturday the 29th of October, First United Methodist Church of Gilford continues its long tradition of serving the best bean-hole beans in the region as part of its Harvest Sup per. Cooking beans in the ground may have originated with the New England Native American tribes. The method was then used by marching regiments as they arrived at their destination and the cook had arrived early in the day to prepare the beans buried in holes with hot rocks, so that troops could be fed immediately. The tradition continued into peace time with Grange suppers, Old Home Day suppers and church suppers throughout New England. To day, few of these public suppers con tinue the tradition of cooking their beans in bean holes.

However, for over 50 years, the Methodist Church in Gilford has proudly carried on this tradition. On the Friday before the dinner, the beans are par-boiled, placed in huge iron pots with maple syrup, salt pork and spic es. In the late afternoon the two large iron pots are moved to the holes lined with red hot stones where the holes have been prepared by keeping a wood fire burning in the hole the entire day. After covering the holes, the pots are

left in the ground for 24 hours, Satur day afternoon the pots are uncovered and lifted out and moved to the dining hall so beans can be scooped into dish es for serving. Folks return year after year to get their favorite--either dark red kidney beans or white beans--both cooked with maple syrup from a local farm in Gilford. Besides the two kinds of beans, diners are served all-you-caneat corned beef, cabbage, boiled pota toes, carrots, home-made rolls, butter and apple or pumpkin pie for dessert. Tickets for both the 5:00 setting and the 6:30 setting are available and cost $15 for adults and $8 for children un der 12.

If you would like to see the beans uncovered, lifted from their holes and carried into the church, you are wel come to come to the back parking lot at 4:30 on Saturday the 19th. First Unit ed Methodist Church is located at 18 Wesley Way (off Rt. 11A near the 3/11 bypass). Call the church office at (603) 524-3289 for information and to make reservations for the dinner. Tickets sell out quickly so call early. Be sure to leave your name and phone number if the office is closed.

Surplus!

Pendant in a Day

Join League-juried jeweler, Joy Raskin, at the Meredith Fine Craft Gal lery on Saturday, October 22, 2022, from 10:30 am to 4:30 pm to learn how to make pendants.

Create a simple silver pendant by setting a cabochon stone into a silver bezel. Silver pendants without stones will also be made.

Tuition is $110 per student. An ad ditional materials fee of $10 - $40 for gemstones and/or $10 - $20 for neck lace chains/cords will be paid in either cash or check to the instructor on the day of the class.

Students are encouraged to bring a bagged lunch and any stones, beads,

chains, or neck cord they wish to in corporate into their pendants. Space is limited and pre-registration is required. Those who wish to take the class MUST sign up by Saturday, October 15th.

To register for this workshop, please call the League of NH Craftsmen –Fine Craft Gallery at (603) 279-7920 or stop by the gallery located at 279 Daniel Webster Highway in Meredith, NH.

For more details, visit our website at http://meredith.nhcrafts.org/classes/ and our Facebook page at http://www. facebook.com/nhcraft/

NH Audubon to Host Program on Bird Populations

On Thursday, October 20th at 7:00 p.m. at the Loon Center in Moulton borough, the Lakes Region Chapter of the New Hampshire Audubon Society will host a program called Canaries in the Coalmine: Bird Population De clines in New Hampshire, presented by Iain MacLeod and Ken Klapper.

A 2019 paper published in the jour nal Science highlighted a 29% net loss in bird populations in North America since 1970. Iain’s presentation will look at bird population trends in New Hampshire that show a similar decline. Many familiar songbirds are vanishing – Towhees, Brown Thrashers, Wood Thrushes, White-Throated Sparrows; while others like Ravens, Wild Turkeys and Pileated Woodpeckers are increas ing. What is behind these population changes and are there ways to mitigate or reverse the trend?

After Iain’s presentation, he will be joined by Ken Klapper for a panel dis cussion about bird population trends with a focus on the findings highlight ed by the publication of the updat ed version of the Birds of the Squam Lakes Region by Robert S. Ridgely and Ken Klapper. Iain was a technical advisor and designer of the book and the Squam Lakes Natural Science Cen ter is the publisher. Copies of the book will be available for sale (and Ken will

sign them).

Iain has been studying birds for 50 years—34 of those years in New Hampshire. He is the Executive Direc tor of the Squam Lakes Natural Sci ence Center, is on the editorial board of and frequent contributor to NH Bird Records, former board chair of the Hawk Migration Association of North America, and the 2019 recipient of NH Audubon’s Goodhue-Elkins Award (for contributions to ornithology in New Hampshire).

Ken has been birding since the age of 8. He is a relative newcomer to the Granite State, arriving in Keene in 2005 for studies at Antioch Universi ty New England, where he earned an MS in Conservation Biology studying Common Nighthawks. He has worked for land conservation organizations, been the lead counter at three raptor observation sites, banded Bald Eagles, served on the New Hampshire Rare Birds Committee, and is the current compiler for the Sandwich Christmas Bird Count.

The Loon Center is located on Lee’s Mill Road; follow the signs on Blake Road from Route 25 near the Moulton borough Central School, or from Rte. 109 turn on to Lee Road and turn left on Lee’s Mill Road. Refreshments will be served.

Sorting Seeds at Grey Rocks

Join the Newfound Lake Region Association (NLRA) as we sort seeds and explore how they change our ecosystems during Newfound Nature Station, a free program that connects youth and families to the natural world. This event will be held at Grey Rocks Conservation Area at 178 N Shore Road, Hebron, NH on October 19 and 22 from 10 am to 12 pm. Seeds develop into the next generation of plants, sustaining habitats and providing re-

sources to wildlife and humans, but plants don’t all use the same strategy to get their seeds out into the world- some rely on wind, others water, and another group depends on animals. NLRA educators will have a variety of seeds for participants to sort and investigate, getting up close and personal with the plant world’s next generation and using clues from the seeds themselves to figure out which dispersal strategy they use. Participants will also make some

seed art to take home. This program is free and open to all.

Newfound Nature Station, along with other family programs and events, is part of NLRA’s initiative to encourage residents and visitors to enjoy the natural beauty around them, learn more about the environment and how to protect it, and fall in love with the Newfound Watershed. By connecting the people of Newfound to the wonders around them, NLRA works to inspire the next generation of stewards and

fulfill the mission of protecting Newfound Lake and its watershed. Along with programs like Newfound Nature Station, NLRA maintains Grey Rocks Conservation Area as a place for people and wildlife alike. It offers walking trails, a picnic area, fishing alcoves, and a non-motorized boat launch and is frequented by wildlife like loons, turtles, and bald eagles as well as people. Learn more about NLRA including other upcoming events at NewfoundLake.org.

Halloween Spooktacular Returns to Colonial Theatre

On October 28th and 29th, the Colonial Theatre will be presenting three Halloween movies that are appropriate for all ages. There will be a showing of Ghostbusters at 6:30pm and a showing of Ghostbusters II at 8:30pm on Friday October 28th. On Saturday, October 29th, there will be a showing of Casper at 3:30pm, Hocus Pocus at 6pm, and The Addams Family at 8:30pm. You will be able to purchase tickets to individual movie showings or a day pass that allows you into all movies for the corresponding day.

Tickets and all-day passes can be purchased at www.coloniallaconia. com, or by calling 800-657-8774.

First opened in 1914, the Colonial Theatre was designed by George l. Griffin. Original owner Benjamin Piscopo was from Italy, and the theatre featured a fire curtain depicting Venice as seen from the water. The theatre hosted a variety of stage productions and photoplays. By the early 1930s the

Colonial had pivoted to show motion pictures. In 1983, the theatre was divided up into 5 separate movie screens. In August of 2002, the theatre closed after 87 years of operation.

On June 15, 2015, the City of Laconia announced a partnership with the Belknap Economic Development Council (BEDC) to purchase, renovate, and reopen the Colonial. 609 Main Street LLC was created to conduct the capital campaign for the renovation. The restoration of the Colonial began in March of 2016 and concluded in early 2021.

The newly reopened Colonial Theatre has a seating capacity of 750 and plays host to a wide range of performances, including music, theatre, comedy, and civic events. The Colonial Theatre is managed by Spectacle Management and is home to the Powerhouse Theatre Collaborative. The Colonial Theatre is located at 609 Main Street, Laconia, NH 03246. www.coloniallaconia.com

2021

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Laconia: e Penthouse, at Lakeside, At Paugus Bay. Available now for immediate occupancy, this brand new unit features 2117 sq . Of contemporary living space, 3 BR/ 2 BA & amazing views. is special unit features 14 ceilings electric replace. High-end nishes from top to bottom. $1,249,900 MLS#: 4931664

Newfound Lake

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Guided Paddle on Newfound Lake

Join the Newfound Lake Region Association’s Conservation Program Manager, Paul Pellissier, for a guided paddle on Newfound Lake, Thursday, October 20, at 10am.

Paddlers will meet at Grey Rocks Conservation Area and launch their non-motorized boats to explore what patterns in fall foliage can tell us about the ecology and land use history of the northern Newfound Lake Watershed. The fiery reds of maples and yellows of beech and aspen allow us to identify these trees from a distance. From the water, paddlers will see changes in species composition written across the mountain sides and Paul will provide interpretation of what these patterns mean. Registration is required and

space is limited. Register online at NewfoundLake.org/events or call 603744-8689.

NLRA works to protect the habitats and high-quality waters of Newfound Lake and its watershed, maintaining a healthy and diverse ecosystem. Along with educational programming like guided hikes and paddles, NLRA monitors water quality, conserves land, manages stormwater pollution, and monitors for invasive species. For more than 50 years NLRA has been protecting Newfound Lake, and the results of that conservation are as clear as Newfound’s water. You can learn more about NLRA’s initiatives at NewfoundLake.org.

Canterbury Shaker Village to Host Delta Dental XC Series

On Saturday, October 15 and October 22 at 10:00 a.m., Canterbury Shaker Village will host 5K cross-country races as part of the Delta Dental XC Series.

Taking participants on trails, through fields and pastures, and around ponds, the races are held entirely on the grounds of the Village. “With fall in the air, you won’t find a prettier natural setting than Canterbury Shaker Village,” said Leslie Nolan, executive director of the Village.

Featuring 694 acres of forests, fields, gardens, nature trails, and mill ponds under permanent conservation easement, the Village is designated as a National Historic Landmark with 25 restored original Shaker buildings and 4 reconstructed Shaker buildings.

Aside from providing participants with access to nature, races in the series are philanthropic, as 66% of proceeds will benefit the Village with the

remainder allocated to Boys and Girls Club in Suncook. Age graded awards and top 5 overall male and female will be given out at each race. To register for the races on October 15 & 22, visit shakers.org/csvrace.

“We thank Delta Dental so much for sponsoring this race series,” added Nolan.

In addition to guided tours, the Village interprets Shaker life through exhibits, buildings, gardens, and programs. Canterbury Shaker Village is located at 288 Shaker Rd., Canterbury, New Hampshire, just south of Laconia and north of Concord. To learn more, visit shakers.org.

Canterbury Shaker Village is a member of the NH Heritage Museum Trail, which connects the public with culturally rich heritage institutions in New Hampshire. For more information, visit nhmuseumtrail.org.

The Yum Yum Shop to Host Young Performers Open Mic

The Yum Yum Shop, in collaboration with NH Music Collective, is launching a Young Performers

Open Mic. This free, family-friendly event will be held on October 16, November 13, and December 11 from 2-4PM and is open to students throughout the Lakes Region.

“All summer, we watched kids enjoying the outdoor music at the Yum Yum Shop,” said Peter Kelly, General Manager. “Now these same kids will have the opportunity to show off their

talents to their families and friends.”

“Open mics are a great way to practice performance skills, build confidence, and overcome stage fright,” said John McArthur of NH Music Collective. “There’s nothing more gratifying than watching these young performers as they continue to grow.”

For questions or to sign up, contact John McArthur at john@nhmusiccollective.com.

The Grill

Fall Comfort Food Cooking

By Chef Kelly Ross

Hello Lakes Region Friends. Good to have you back for more fun and games in the world of food. Columbus Day is here, sad to say for many of us in spite of how much we all love the fall season, but the temps have hardly been our friend as of late and we all know it’s only going to get worse. Usually this time of year, I am still gearing all recipes towards the grill, in kind of a “Last Hurrah” for the grilling season. I am still going to give you one of those, but I’ve heard from some of you who want more comfort foods of sorts as we hunker down for this time of year, and who am I to argue with those who show the love? I have a couple of awesome fall soups, one of the best fall sandwiches ever, an awesome side dish, and a slew of dinner options, from simple comfort style to upscale and high end. Maybe a dessert, but only if you finish your dinner, as Mom used to tell me. First though, I share a yummy morning latte recipe done slow cooker style.

This time of year screams pumpkin for just about everything, and coffee/ latte is no exception. Not only does this smell and taste amazing, but it’s also a great way to energize the morning. This is so easy to put together. Smells and tastes amazing and is perfect for any hectic or lazy morning. This recipe is easy and stays warm in your slow cooker until you are ready to enjoy. You can stir all your ingredients into your slow cooker a day or two in advance and then just turn the slow cooker on a couple hours before you are ready to enjoy it. Leftovers hold well under refrigeration and can be microwaved or heated via stovetop. You

can obviously adjust spices accordingly, as well as substitute with pumpkin pie spice mix. Prep takes about 15 minutes, cook time is 1-2 hours depending on how you want to do it and will serve 8.

Slow Cooker Pumpkin Latte

6 cups strong brewed coffee or espresso

2 cups half and half

1 cup sugar

1 cup pumpkin puree, NOT pumpkin pie filling, Very Important

2 tsp vanilla extract

2 tsp ground cinnamon

1 tsp ground nutmeg

½ tsp ground ginger

¼ tsp ground cloves

2 tbsp maple syrup

Canned whipped topping for garnish, optional

Ground nutmeg to garnish whipped topping, optional

Using a 6-7 qt crockpot, whisk together the brewed coffee, half and half, granulated sugar, pumpkin puree, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and ground cloves, as well as the maple syrup. Cook on high heat for 1 hour or low for 2. Ladle the latte into your favorite coffee cup.Top individual mugs with canned whipped topping, and a dash of pumpkin spice or ground nutmeg on top of the whipped topping, and maybe even decorative cinnamon sticks for a fancier presentation. For a creamier latte, sub heavy cream for the half and half if preferred.

Hearty soup season is most definitely upon us, and I have a couple of great options for you. This first one has been an Italian “Go To” for many gen-

erations. The combo of spices, tomato, ground beef, pasta and a slew of veggies and beans makes for a hearty dinner or opening course. This is the definition of a “Stick to your Ribs” kind of soup, almost a stew I suppose. This is another slow cooker recipe that will take much of the day and feed 6 easily as a dinner, more if as an appetizer.

Pasta E Fagioli

1 ½ lbs lean ground beef, browned, and drained of excess fat

1 cup carrots, peeled and chopped

½ large red onion, chopped

2 celery stalks, sliced

1 can kidney beans, 15 oz, drained and rinsed

1 can white beans, 15 oz, drained and rinsed

2 cans diced tomatoes with their juice, 14.5 oz each

18 oz tomato pasta sauce

4 cups beef broth

½ tsp kosher salt

¼ tsp black pepper

2 tsp dried oregano

1 tbsp Tabasco sauce

½ cup dry pasta of choice

Fresh grated Parmesan cheese for garnish

Using a 6-qt slow cooker, pop the cooked meat into the stoneware. Add the chopped carrots, onion, and celery, then the beans, tomatoes, and pasta sauce. Pour in the beef broth. Season with salt, black pepper, oregano, and Tabasco sauce. Stir to combine. Cover and cook on low for 8 hours, or on high for 4 hours. When the vegetables are tender, stir in the dry pasta. Cover and cook for another hour on low, or until the pasta is al dente. It will swell quite a bit. Garnish with Parmesan cheese.

Pretty easy and yummy. Great served with good crusty garlic bread.

If a fan of corn chowder, this next one is for you. This isn’t as thick as a chowder, has some veggies in here unlike a chowder and is topped by most everyone’s favorite, bacon. This will feed 8 and takes about 1 ½ hours.

Creamy Corn Soup with Crispy Bacon

4 tbsp unsalted butter

2 cups chopped onion

2 cups thinly sliced celery

1 cup thinly sliced carrot

4 cloves garlic, minced

½ tsp salt

2 tbsp flour

4 cups milk

4 bay leaves

2 cans chicken broth, 14.5 oz each

4 cups frozen corn kernels, thawed

4 sprigs fresh thyme

1 or 2 cans of creamed corn if you would like, optional

12 slices of bacon, cooked crisp and rough chopped

In a large pot/pan, melt butter over medium heat, then add the next five ingredients and cook 10 minutes or so until vegetables are softened, stirring occasionally. If desired, remove about ½ cup of the vegetables to use as a garnish on top when done. Stir flour into the remaining vegetables and cook/ stir 1 minute more. Gradually whisk in milk and broth, stirring well, turning the heat up to medium-high. Stir in corn, thyme, and bay leaves. Bring to a boil, then reduce heat. Simmer, covered, 10 minutes, stirring frequently.

Remove from heat, cool 10 minutes.

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some reasons why you should build your deck

•‘Cue the Grill continued from page 12

Remove and discard thyme sprigs and bay leaves. Using an immersion blender, blend soup until smooth, or working in batches, transfer soup to a blender, cover and blend until smooth, doing so carefully. Return all the soup to the pot and heat through. Serve topped with the extra veggies if you went that route, as well as all that awesome bacon, and I also hit generously with fresh grind black pepper. Again, bust out some great crusty bread.

Because I feel I should and in that I love a great sandwich, I must share an amazing fall flavored specialty. It’s vegetarian in nature, although I have known scores of diehard carnivores who love inhaling these sandwiches. Also, for any of you who truly need to add some sort of protein, it’s easy enough to do so. The main ingredients in between the sides of bread are roasted butternut squash, homemade pickled onions, sliced apples, cheddar and some amazing herbs and spices, all wedged inside a ciabatta roll with a Dijon mayo. That sure sounds great, doesn’t it? This sandwich recipe will make 4 and takes 45 minutes, although you can make the pickled onions and roast the squash in advance of making the sandwich if preferred. Let’s start building ‘em.

The Autumn Bomb

1 medium butternut squash, about 2 lbs

¼ cup extra-virgin olive oil

8 sprigs fresh thyme

2 garlic cloves, smashed

1 ¾ tsp kosher salt, divided

½ tsp freshly ground black pepper

¼ cup red wine vinegar

1 ½ tsp sugar

½ medium red onion, thinly sliced

½ cup mayonnaise

¼ cup Dijon mustard

4 ciabatta rolls

4-8 slices white sharp cheddar

1 cup arugula

2 apples, cored and cut into thin slices at service time

Arrange racks in middle and upper thirds of oven and preheat to 450 degrees. Cut squash in half crosswise where the neck and body meet. Peel and seed. Slice neck lengthwise into ¼ inch thick planks, about 2 ½ inches long. Slice body into ¼ inch pieces.

In a large bowl, combine squash, oil, thyme, garlic, 1 tsp salt, and ½ tsp pepper so well coated. Divide the ingredients between 2 rimmed baking sheets, arranging in a single layer. Bake, tossing once halfway through and rotating trays, until squash is tender, 18–20 minutes. Let cool somewhat at room temp. Meanwhile, bring vinegar, sugar, remaining ¾ tsp salt, and ½ cup water to a boil in a small saucepan. Remove from heat, then stir in onions and let cool at room temp. Whisk mayonnaise and mustard in a small bowl. Remove thyme leaves from stems, then finely chop leaves and garlic. Stir into mayonnaise mixture. Slice rolls in half and toast in oven 5 minutes. Spread 2 tbsp mayo mixture on both halves of each. Top the bottoms with squash, cheese, 1 ½ tbsp pickled red onion, sliced apples, arugula, and another slice of cheese if preferred. Depending on your timing,

the squash can be roasted as much as 3 days ahead, cover and chill. Onions can be made 1-2 weeks ahead, cover and chill. If done in advance, pull both a couple of hours in advance of making the sandwich. Lightly microwave the squash before making the sandwich. As long as the chill is out of the onions, they are good to go. Great Sammich!!

Before getting into a few dinner options, how about a great side dish, again with an autumn flare to it, and for those who dig on Oktoberfest, this is going to be right up your alley. This is recipe for some delicious German apple potato pancakes that go so well with so many things. They only take 10-15 minutes to throw together and not much more to pan fry them. This makes 8 crispy and mouthwatering sweet pancakes, which is usually the norm for 4 people.

Apple Potato Pancakes

3 baking potatoes, peeled and grated

1 Granny Smith apple, peeled, cored, and grated

¼ cup finely chopped onion

1 egg, beaten

½ cup flour

1 tsp baking powder

¼ tsp ground cinnamon

1 tsp salt

½ cup vegetable oil

Warm apple sauce at serving time, strongly recommended

Place potatoes, apple, and onion in a strainer. Press down with the back of a large spoon to extract excess moisture. If they’re still watery, wrap them in a clean dish towel and squeeze to extract moisture. In a large bowl, combine potatoes, apple, onion, and egg, mix

DO THE REST!

well, and gradually add flour, baking powder, cinnamon, and salt. Mix very well. In a large skillet over medium heat, heat oil. Using about 1/3 cup of batter per pancake, form into pancake shape and place in oil. Fry in batches for 3-4 minutes per side, or until golden and cooked through. Drain on paper towels, keep warm in a low heat oven depending on how many you are making as they should be served as hot as possible. Ladle some warm apple sauce on the plates, top with the pancakes and drizzle a little more sauce over the top. You’ll Love Them!!

Although an extremely easy and basic recipe, it’s time to share my only grilling recipe of the day. Basic yes, incredibly scrumptious, also yes. This is all about steak and garlic, which is one of the ultimate marriages in the flavor family in my book. True, this is simple, but don’t disregard the fact that simple combined with an over the top, quick and easy steak dinner is what any chef or cook should relish in life, not to mention those who get to chow down on them. Steak lovers obviously love steak, but this escalates things to the next level. It utilizes one of the more reasonably priced cuts of beef, being a skirt or flank steak, but if you want to bring in a higher cut, that would be a win/win. I always suggest using a needling tenderizer when using a lesser cut of beef, especially when being marinated, although if using an expensive cut, the needling isn’t all that important. Prep will take maybe 15 minutes, marinade time from 2-24 hours depending

•‘Cue the Grill continued on page 17

TM

What’s

Through Oct. 30, Time Passes Slowly, exhibit of fine art photos by Ian Raymond, Belknap Mill, 25 Beacon St. East, Laconia, 524-8813.

Through Oct. 31, Display Your Best Scarecrow, display at your (Ossipee) home or business, send a photo of the scarecrow to recdept@ossipee.org and compete to be the winner, Ossipee Parks & Recreation, info: 539-1307.

Through Nov. 5, Plymouth State University Art Faculty Exhibition, Museum of the White Mountains Main Gallery, 34 Highland St., Plymouth, 535-3210.

Oct. 8-10, Parade of Homes, by Lakes Region Builders and Remodelers Assoc., 10 am-4 pm, tour area homes for ideas, meet builders and decorators, info/tickets: www.lakesregionbuilders.com, 387-1817.

Oct. 8-10, Sandwich Fair, 7 Wentworth Hill Rd., Sandwich, agricultural fair, midway, 284-7062.

Put Your Hair Up

Oct. 9, Fall Foliage 5K Foot Race, 9 am, Waterville Valley Resort, www. waterville.com or call 1-800-GO-VALLEY.

Oct. 9, The Four Phantoms, 8 pm, Chubb Theatre, Capitol Center for the Arts, 44 S. Main St., Concord, tickets/info: www.ccanh.com, 225-1111.

Oct. 10, Graveyard Tour, 3-5 pm, Castle in the Clouds, Moultonborough, www. castleintheclouds.org., info: 476-5900.

Oct. 11, Beginners’ Calligraphy Class, five week class, 10 am-noon, Meredith Public Library, 91 Main St., Meredith, call Erin Apostolos, 279-4303.

Oct. 11, Bingo at the Lions Club, Moultonborough Function Hall, 139 Old Rt. 109, Moultonborough, doors open 5 pm, bingo starts at 6:30 pm.

Oct. 11, Drop Dead Gorgeous, 6-7 pm, Laconia Public Library, 695 Main St., Laconia, join clothing historian Astrida Schaeffer for a visual tour of deadly Victorian fashions, 524-4775.

Oct. 11, Fiber Arts Gathering, 10-11 am, come knit, stitch, crochet, spin and chat, Sanbornton Public Library, 27 Meetinghouse Hill Rd., Sanbornton, 2868222.

Oct. 11, Nature Station – Aquatic Invertebrates, 10 am-4 pm,Grey Rocks Conservation Area, Hebron, Newfound Lake Assoc., Bristol, info: 744-8689. Also Oct. 18.

Oct. 11, Zentangle Art Lessons, 6-8 pm, Galleries at 30 Main, 30 Main St., Meredith, 279-0557.

Oct. 12, It’s Harvest Times, Polliwogs, 10-11 am, pre-K with adult program, Prescott Farm Environmental Education Center, White Oaks Rd., Laconia, info/ pre-registration: www.prescottfarm.org, 366-5695.

Oct. 13, Castle After Hours Tour, 5:5:30-8:30 pm, Castle in the Clouds, Moultonborough, www.castleintheclouds.org., info: 476-5900.

Oct. 13, Every Step Matters: Minimizing Slips, Trips and Falls, class with Granite VNA, 10-11:30 am, Moultonboro Public Library, Holland St., Moultonboro, pre-registration required: 476-8895, www.moultonboroughlibrary. org.

Oct. 13, Graveyard Tour, 3-5 pm, Castle in the Clouds, Moultonborough, www. castleintheclouds.org., info: 476-5900.

Oct. 13, Hall of Mirrors featuring Randy Roos and Steve Hunt, 6-9:30 pm, Hermit Woods Winery & Eatery, Main St., Meredith, tickets/info: www. hermitwoods.com.

Oct. 13, Harvest Dinner, 2 settings: 5:30 & 6:15 pm, corned beef, potatoes, cabbage, squash, turnips, beets, carrots, rolls, homemade pie, $15 p/p; $5 per child, held at Reunion Grange-Hotchkiss Commons, 71 Main St., Union/ Wakefield, tickets sold starting at 4:30 pm, 473-2727.

Oct. 13, MasterChef Jr. Live, 7 pm, Chubb Theatre, Capitol Center for the Arts, 44 S. Main St., Concord, tickets/info: www.ccanh.com, 225-1111.

Oct. 14, Friends of the Library Chocolate Fare, 11 am-1 pm, $5 to enjoy as much chocolate as you can, Moultonboro Public Library, Holland St., Moultonboro, pre-registration required: 476-8895, www.moultonboroughlibrary.org.

Oct. 14, Halloween Pumpkin Walk, 5:30-7 pm, Castle in the Clouds, Moultonborough, www.castleintheclouds.org., info: 476-5900.

Oct. 14, Marcus Rezak’s Shred is Dead, 8 pm, Bank of NH Stage, 16 S. Main St., Concord, tickets/info: www.ccanh.com, 225-1111.

Oct. 14, One Man Star Wars, 8 pm, Chubb Theatre, Capitol Center for the Arts, 44 S. Main St., Concord, tickets/info: www.ccanh.com, 225-1111.

Oct. 14, Parents Night Out, 4-8:30 pm, drop off your kids in grades 1-6 for activities and pizza so you can have a night off, pre-registration required: Ossipee Parks & Recreation, info: 539-1307.

Oct. 14, 7empest, 7 pm, Rochester Opera House, 31 Wakefield St., Rochester, 335-1992, www.rochesteroperahouse.com.

Oct. 14-16, Almost, Maine, 7:30 pm on Oct. 14 & 15; 2 pm on Oct. 16, The Colonial Theatre at Laconia, 609 Main Street, Laconia. Info: 800-657-8774, www.coloniallaconia.com.

Oct. 15, BAT: The Official Meat Loaf Celebration, 8 pm, Chubb Theatre, Capitol Center for the Arts, 44 S. Main St., Concord, tickets/info: www.ccanh. com, 225-1111.

Oct. 15, Fall Street Dance, Effingham Public Library, celebrate historic town hall project, live band, food trucks, free admission, 30 Town House Rd., Effingham, 651-9796, rain date: 10/16.

Oct. 15, Graveyard Tour, 3-5 pm, Castle in the Clouds, Moultonborough, www.castleintheclouds.org., info: 476-5900.

Oct. 15, Harvest Time at the Farm, 10 am-4 pm, 1305 White Mt. Highway, Milton, info: 652-7840, www.nhfarmmuseum.org.

Oct. 15, John Cafferty and the Beaver Brown Band, 7:30 pm,Flying Monkey Movie and Performance Center, 39 S. Main St., Plymouth, info./tickets: 5362551, www.flyingmonkeynh.com

Oct. 15, Learn How to Knit a Cable Hat Workshop with Anne Chant, two Saturdays-Oct. 15 & 22. Pre-register at ArtWorks Gallery, 132 Rt. 16, Chocorua, www.ChocoruaArtworks.com, 323-8041.

Oct. 15, Make a Silver Ring with Bezel Set Stone, 10:30 am-4:30 pm, preregistration a must by Oct. 8, League of NH Craftsmen Meredith Fine Craft Gallery,279 Daniel Webster Highway, Meredith, 279-7920.

Oct. 15, The Boy Band Project, 9 pm, Bank of NH Stage, 16 S. Main St., Concord,tickets/info: www.ccanh.com, 225-1111.

Oct. 15, Volunteer Work Day, 8:30 am breakfast, 5 pm cookout, do various tasks around the campus and island campsites, Squam Lakes Assoc., Holderness, sign up/info: 968-7336, www.squamlakes.org.

Oct. 15-16, Leaf Peeper’s Craft Fair, 10 am, Schouler Park, downtown N. Conway, over 120 artisans, live music, and more, Joyce’s Craft Shows, info: 387-1510, www.joycescraftshows.com.

Oct. 15 & 22, Delta Dental XC Race, 10 am, Canterbury Shaker Village, Shaker Rd., Canterbury, field, pasture and around pond races, pre-register: www.shakers.org/csvrace, 783-9511.

Oct. 16, Fall Poetry Reading with Scott Hutchinson 4 pm, Chi-Lin Lakes Gallery, 135 Eastman Rd., Laconia, 556-9384, www.thelakesgallery.com.

Oct. 16, Magic at the Mill, magic show by Larry Frates, 1 & 3:30 pm, Belknap Mill, 25 Beacon St. East, Laconia, tickets: www.altrusalaconia.org.

Oct. 17, Graveyard Tour, 3-5 pm, Castle in the Clouds, Moultonborough, www.castleintheclouds.org., info: 476-5900.

Oct. 17-21, Fall Weaving Workshop – 5 Warps in 5 Days with Sara Goodman, 9 am-4 pm, League of NH Craftsmen Center Sandwich Fine Craft Gallery, 32 Main St., Center Sandwich, register 284-6831, www.centersandwich.nhcrafts. org.

Oct. 18, Bingo at the Lions Club, Moultonborough Function Hall, 139 Old Rt. 109, Moultonborough, doors open 5 pm, bingo starts at 6:30 pm.

Oct. 18, Fiber Arts Gathering, 10-11 am, come knit, stitch, crochet, spin and chat, Sanbornton Public Library, 27 Meetinghouse Hill Rd., Sanbornton, 2868222.

ONGOING

ArtWorks Gallery & Fine Crafts, works by 35 artists, classes & events. Open 10-5 pm daily, closed Tuesdays, First Fridays from noon-7 pm, 323-8041, 132 Rt. 16, Chocorua, www.chocoruaartworks.com.

Belknap Mill, 25 Beacon St. East, Laconia, gallery and textile museum, events and programs, info/call for hours: 524-8813, www.belknapmill.org.

Book & Puzzle Sale, 8 am-1 pm at Union Congregational Church Chapel, 80 Main St., Union, held every Sat. through October, corn chowder, coffee, snacks available, info: Betty at 473-2727.

Canterbury Shaker Village, walk the grounds, Shaker Rd., Canterbury, 7839511, free, dawn to dusk, programs, tours/info: www.shakers.org.

Chapman Sanctuary and Visny Woods, nature trails open for hiking, 740 Mt. Israel Rd., Center Sandwich, 284-6428, www.chapmansanctuaryvisnywoods. com.

Chocorua Lake Basin View Lot, mountain views, benches for seating, sketch, paint, meditate, free, directions/info:www.chocorualake.org.

Get Nearer to Nature

Start Your Day Off Over Easy

Grab breakfast or lunch at e Farmer’s Kitchen. We use only the freshest ingredients for our homemade creations.

by today to try our:

100% Colombian Co ee -

ground from whole beans

fresh eggs | Specialty Omelets

Benedict - topped with homemade hollandaise, made fresh to order Buttermilk Pancakes | French Toastserved on thick Texas toast Sandwiches & Burgers | Don't forget to check out our daily breakfast & lunch specials!

NH Route 11

Darn Donut in the

Union Ave., Laconia

Bay Corner Store

Village

Circle

Sisters

Wolfeboro

What’s UP

Country Village Quilt Guild, meets the first and third Wednesday of each month from 1:30-3:30 pm, Public Safety Building (back entrance to Police and Fire Dept.), Rt. 25, 1035 Whittier Highway, Moultonboro. Schedule/info. email: countryvillagequilters@yahoo.com.

Curbside Pickup of Farm Fresh Foods, Remick Country Doctor Museum & Farm, 58 Cleveland Hill Rd., Tamworth, 323-7591, remickmuseum.org.

Giant Insects, 9:30 am-5 pm, Squam Lakes Natural Science Center, Holderness, exhibit included in regular admission, Holderness, www.nhnature.org.

Gilmanton Community Farmers Market, at Gilmanton Year Round Library, 11 am-2 pm, Sundays through Oct. 9, 1385 NH Rt. 140, Gilmanton Iron Works, 491-1687.

In the Round, Sundays at 8:45 am, thought-provoking topics related to tolerance, Benz Center, Sandwich, 284-7532.

Ladies of the Lake Quilt Guild, meets second and fourth Wednesdays of each month, 10 am-2 pm at First Congregational Church, 115 Main St., Wolfeboro. A second group meet first and third Tuesday of each month at Community Center, 22 Lehner St., Wolfeboro, www.llqg.net.

Laverack Nature Trail at Hawkins Brook, nature trail on boardwalk, free, trail starts to the left of Meredith Village Savings Bank, Meredith, info: 2799015.

League of NH Craftsmen Meredith Fine Craft Gallery, fine handmade crafts and art for sale, workshops, 279 Daniel Webster Highway, Meredith, hours/ info: 279-7920.

Live Entertainment, Patrick’s Pub & Eatery, Gilford, 293-0841, www. patrickspub.com.

Loon Center, walking trails, 183 Lees Mill Rd., Moultonborough, 476-5666, www.loon.org.

Millie B., cruise on the replica of a 1928 Hacker-Craft, 45-minute tour, info/ tours: NH Boat Museum, Wolfeboro, www.nhbm.org, 569-4554.

Model Yachting - Back Bay Skippers, meets every Tues. & Thurs., 1-4 pm, model yacht group, spectators welcome, Cotton Valley Rail Trail, Glendon St., Wolfeboro, NH Boat Museum, 569-4554

M/S Mount Washington Cruises, narrated cruises of Lake Winnipesaukee, day & evening cruises,M/S Mount Washington, 211 Lakeside Ave., Weirs Beach, 366-BOAT, www.cruisenh.com.

NH Boat Museum, boating exhibits, programs, boat building workshops, 399 Center St., Wolfeboro, 569-4554, www.nhbm.org.

NH Farm Museum, old-time farm, programs, events for families, 1305 White Mt. Highway, Milton, 652-7840, www.nhfarmmuseum.org.

Open Air Farmers Market, 10 am-1 pm, New Hampton Historical Townhouse, 86 Town House Rd., New Hampton, local goods, Saturdays until Oct. 8, 2545858, www.openairmarketnh.com.

Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www.prescottfarm.org. Call ahead for event information and to inquire if pre-registration is necessary: 366-5695.

Quilting Group, 1-4 pm, meets every 2 weeks, Ossipee Public Library, 74 Main St., Ossipee, schedule/info: 539-6390.

Sanbornton Community Arts Festival, second Saturday of every month. Old Town Hall, 19 Meeting House Hill Road, Sanbornton.

Sculpture Walk, tours of outdoor sculptures around downtown/lakeside areas of Meredith, free, Greater Meredith Program, maps/info: 279-9015.

Squam Lake Cruises, family/educational cruises to look for loons & wildlife, Squam Lakes Natural Science Center, Holderness, tickets: www.nhnature.org, 968-7194.

Squam Lakes Natural Science Center, exhibits, nature trails, events, cruises, 23 Science Center Rd., Holderness, 968-7194, www.nhnature.org.

Tamworth History Center, 25 Great Hill Rd., Tamworth, contact for open hours: www.tamworthhistorycenter.org

Tuftonboro Country Bluegrass and Gospel Jam, every Tues., through Dec., 6:30-9:30 pm, $2 donation requested, Old White Church, Rt. 109A, across from Tuftonboro General Store, 569-0247 or 569-3861.

Wolfeboro Farmer’s Market, 12:30-3:30 pm, vendors, food, every Thurs., The Nick, 10 Trotting Track Rd., Rt. 28, Wolfeboro, www.wolfeborofarmersmarket. org.

Wright Museum of WWII, exhibits and lectures of life on the home front during WWII, 77 Center St., Wolfeboro, 569-1212, www.wrightmuseum.org.

feed 4 and plan on 45-50 minutes for prep/cooking.

on your timing, although closer to 24

and cook time

Garlic Lovers Steak

12—15

1 bunch fresh parsley, chopped (about 1 cup)

2 cups olive oil

¼ cup fresh squeezed lime juice

6 cloves garlic, chopped

1 tsp salt

½ tsp fresh grind black pepper

2 ½ lbs skirt steak

Put the steak on a cutting board and bust out the needler and stab the steak 20-25 times, flip it, and do the same again. In a food processor or blender, combine all the other ingredients, and pulse until well combined. Reserve ½ cup of the marinade, cover and set aside. Place beef in a large ziplock bag and pour remaining marinade over it. Squeeze out the air, seal the bag, massage somewhat to help get the marinade into the beef and marinate at least 2 hours in the refrigerator, or overnight. Pull the steak from refrigeration 1-1 ½ hours before grill time and let sit at room temp. Once grill time comes, turn the heat to high and well oil the grill. Pull beef from the marinade and pop on the grill and cook steak 4-5 minutes per side, or to desired doneness. Remove steak to a cutting board, let sit for 5-8 minutes and slice thin across the grain on a diagonal. Place on a platter, stir reserved marinade and drizzle over the beef and serve immediately. A very economical dinner that tastes very high end.

Staying with the mentality of an upscale dinner, this is one of my favorites to cook for a special occasion for a handful of friends. This dish’s centerpiece are huge sea scallops, pan blackened with a perfect crust of spices, and finished with a great vinaigrette blend of tomatoes and scallions. The contrast between the spice of the rub with the sweetness of the scallops and finished with vinaigrette and tomato relish is the perfect combo in flavors. This will

Blackened Sea Scallops, Green Onions, Roasted Tomatoes

For The Relish

4 ripe plum tomatoes, roasted, halved, seeded and diced

½ small red onion, thinly sliced

2 green onions, green part only, thinly sliced, plus more for garnish

3 tbsp red wine vinegar

¼ cup extra virgin olive oil

Kosher salt and freshly grind black pepper

For The Vinaigrette

¼ cup white wine vinegar

1 small shallot, chopped

2 tbsp mayonnaise

1 tbsp honey

6 green onions, green part only, chopped

Kosher salt and freshly ground black pepper

For The Scallops

3 tbsp smoked sweet Spanish paprika

1 tbsp ground ancho chile powder

1 tbsp ground pasilla chile powder

1 tbsp ground white pepper

1 tbsp freshly grind black pepper

½ tsp dried thyme

½ tsp dried oregano

½ tsp onion powder

½ tsp granulated garlic or garlic powder

¼ tsp celery salt

24 U-10 sea scallops, muscle removed

¼ cup canola oil

Kosher Salt

Let’s start by roasting the tomatoes.

Preheat the broiler or heat a grill over high heat. Brush the tomatoes with 2 tbsp of oil and season with salt and pepper. Broil or grill, turning a few times, until the entire surface is blackened, about 5 minutes. Remove and let cool slightly. Once able to handle, half the tomatoes, remove the seeds, then diced. To make the tomato relish, put the tomatoes, red onion, green onions, vinegar, and olive oil in a medium bowl and mix gently to combine. Sea-

son with salt and pepper. To make the green onion vinaigrette, combine the vinegar, ¼ cup water, the shallot, mayonnaise, and honey in a blender and blend until combined. Add the green onions and blend until smooth. Season with salt and pepper. Cover and leave at room temp until serving, or it can be prepared 4 hours in advance and stored covered in the refrigerator, just bring to room temperature before serving.

To cook the sea scallops, combine the first 10 ingredients in a medium shallow bowl. Heat a large cast-iron pan over high heat until it begins to smoke. Brush the scallops on both sides with the oil and season with salt. Dredge one side of each scallop in the spice rub and put the scallops in the pan spice side down. Cook until browned and a crust has formed 1½-2 minutes. Turn the scallops over and continue to cook until just cooked through, 2 to 3 minutes longer. Divide the scallops among 4 dinner plates, top each scallop with some of the tomato relish, drizzle with the vinaigrette, and sprinkle some green onion on top. Guaranteed to shut everyone up at the dinner table as they eat. The scallops are just dredged on one side with the spice combo. If preferred, you can do on both sides, although I would try first on a single scallop and give it a taste. For some, one side is just right. I have no problem spicing and blackening both sides,

but we are all different. If you decide to spice both sides of each, you will likely need to double up on the spice mix. Regardless of your approach, so good!!

Next, I want to share a very delectable pasta dish with some fun ingredients that are found in some great old school Italian recipes. In this dish, you will be introduced to the meeting of anchovies, black olives, capers, tomatoes, and peppers in this a classic Sicilian dish. When I use capers, I sometimes use capers packed in salt. If you rinse them, you can get rid of the salt, and you’re left with the taste of the capers. For capers in vinegar, which I use more often, even if you rinse them, you’re left with the taste of the vinegar. Just a couple options to think about if you like capers, but the ones packed in salt are much better in this dish in my humble opinion if you like capers and want to use them. This is hot and spicy spaghetti dish, takes less than an hour to make and will feed 6.

Fiery Spaghetti with Anchovies, Olives, and Capers in a Quick Tomato Sauce

1 can peeled whole tomatoes, 16 oz, drained in a colander for 15 minutes

¾ cup extra virgin olive oil

2 garlic cloves, peeled and smashed

8 anchovy fillets in oil

• ‘Cue the Grill

continued on page 18

2 tbsp capers in salt, rinsed and

3 tbsp black olives, pitted and chopped

1 hot red pepper, 2 inches long, halved and seeds removed

Salt ½ cup finely chopped fresh Italian parsley

1 lb spaghetti

Freshly grated Parmesan cheese

Heat the olive oil with the smashed garlic cloves in a large frying pan over low heat and sauté the garlic for a few minutes until it is very aromatic and light golden. Add the anchovies, smash them with the back of a fork, and sauté until the anchovy pieces have dissolved. Add the capers, olives, and the halved hot pepper and sauté for a few minutes, until the pepper is soft. Squish the tomatoes between your fingers directly into the frying pan. Add salt to taste and cook over medium heat for about 20 minutes, until all the ingredients are integrated and very thick. You may need to add a little water if the mixture starts to stick to the pan. Stir in the parsley, taste again for potentially needing more salt, and turn

off the heat until you’re ready to toss with the pasta. In the meantime, bring a large saucepan of water to a boil. Stir in a small fistful of salt and a splash of oil and add the spaghetti and stir to prevent it from sticking together. Boil until the spaghetti is al dente. Dump the pasta into a colander which is inside a bowl as you will want to save some of the water. Lift the colander of spaghetti out of the pot, shaking to get as water out as possible and dump into the frying pan of sauce. Toss the spaghetti with the sauce and a small ladleful of hot pasta water over high heat for 2 minutes, mixing with tongs, adding more hot pasta water if the spaghetti is dry or sticky. Transfer the spaghetti to a pasta bowl and serve immediately with grated Parmesan cheese.

One last comfort food today is one of my favorite takes on meatloaf. I have bumped into my share of people who don’t like meatloaf which I have always found odd. My usual reply is that I feel bad for them in that my guess was their mom just had a bad recipe.

I have a slew of meatloaf recipes and I love every one of them. This one is for individual meatloaves with cheddar and BBQ sauce. I will admit I’m not a huge fan of gravy on my meatloaf as

Nature’s Gift Medical

I would much prefer a red sauce, like BBQ, tomato soup, or a great marinara, but to each their own. Prep/cook time is 45 minutes or so and will feed 4.

Mini BBQ Cheddar Meatloaves

1 large, sweet onion

1 tbsp butter

Salt and fresh grind black pepper

1 lb lean ground beef

1 egg, whisked

1 tbsp Worcestershire sauce

¼ cup + 2 tbsp BBQ sauce, divided

¼ cup panko breadcrumbs

3 oz block sharp cheddar cheese, cut into ¼ inch cubes

Cut onion in half then each half into thin slices. Melt butter in a large skillet or pot over medium heat then add onion and a dash of salt. Cook, stirring every couple of minutes, until onions are golden brown and caramelized, about 20 minutes. Turn heat down if onions start to burn. Set aside to cool slightly. Preheat oven to 425 degrees. In a large bowl combine ground beef, egg, Worcestershire sauce, 2 tbsp BBQ sauce, breadcrumbs, salt, pepper, cheese cubes, and caramelized onions, then mix until just combined. Divide mixture into 4 equal-sized portions then form into loaves and place on a foil-lined, non-stick-sprayed baking sheet or into mini-individual loaf pans. Spread 1 tbsp BBQ sauce over each loaf then bake for 20 minutes, or until no longer pink in the center, and then serve. The whole family should love these cute little buggers, served with some delicious creamy mashed taters.

Since I heard that all of you all finished your dinner, I guess we can splurge for dessert. Everyone knows

how much I love dessert bars, so I’m sharing a lemon square recipe. This must be made in advance as it does need to sit in the refrigerator for a minimum of 6 hours to set. This no-bake recipe will yield you 12-15 squares depending on you care to cut them.

Luscious Lemon Squares

1 can low-fat evaporated milk, 12 oz

1 package sugar-free lemon gelatin, 3 oz

3/4 cup stevia

1 1/3 cup boiling water

3 tbsp fresh squeezed lemon juice

2 cups graham cracker crumbs

6 tbsp margarine, melted

4 drops yellow food color, optional

Pour evaporated milk into a small metal bowl, cover, and refrigerate at least 1 hour. Meanwhile, in a large bowl, dissolve gelatin and stevia in boiling water by whisking well. Stir in lemon juice. Cover and refrigerate about 1 hour, or until syrupy. In a small bowl, combine crumbs and margarine.

Set aside 2 tbsp for garnish, then press remaining crumbs into bottom of a 9x13-inch baking dish. Beat evaporated milk until soft peaks form. Beat gelatin until tiny bubbles form. Fold evaporated milk into gelatin, then pour over crust and sprinkle with reserved crumbs. Cover and refrigerate 6 hours, or until set. Cut into squares.

That’s that my friends. Continue to spoil your taste buds as they deserve happiness just like the rest of your body. See you next time, and if you care to reach out with any questions or feedback, touch base at fenwaysox10@ gmail.com

The Cold River Radio Show Live at the Majestic Theater in Conway

By Lori Tremblay

Host Jonathan Sarty and the Cold River Radio Band present the Cold River Radio Show at the Majestic Theater in Conway. They perform songs from The Great American Songbook (significant early 20th century American jazz standards, popular songs and show tunes) and add their own flair to the great standards.

The Cold River Radio Show is unique because it is an old school formula variety show which brings world class performers from the New England area. Comedians from the Boston stand- up comedy clubs, New York Times best-selling authors who live in New England, musicians and story tellers take the stage.

The show is recorded live before the studio audience and listeners can tune into The Cold River Radio Show Sunday mornings on local radio station 93.5 WMWV FM. The show is also recorded for their Patreon site, which gives members access to shows, livestream and upcoming shows. The site is also a way for members to support the show. You can find out more on the website, coldriverradio.com.

In a phone interview with Jonathan Sarty, he said, “We are just hitting the tip of the iceberg” because there is so much talent in New England. The show promotes the rich arts and culture of New England and is the most popular show of its kind in this area, according to the website.

Jonathan is a talented performer, producer and recording artist. He

co-founded the Cold River Radio Show with Vince Pelote, an executive business coach, who is passionate about the arts. In the beginning, Vince produced some shows and asked Jonathan if he would host a variety show.

“He was fun to work with, insightful and became immersed in it,” said Jonathan. Eventually, Vince needed to have more time for his own endeavors. Jonathan continued the Cold River Radio Show and said, “It’s the only thing I’ve ever done creatively that turned out as I envisioned it.” The show is celebrating its 10th year.

The next show is Sunday, Oct. 16 from 7 p.m. – 9 p.m. at The Majestic Theatre, 36 Main St., Conway. Tickets to attend in person are $40. Live stream tickets range from $15 to $30. All tickets are available at coldriverradio.com.

Host Jonathan Sarty and his Cold River Radio Band feature David Mattacks on drums (Jethro Tull, Fairport Convention), Todd Baker on double bass, Mike Sakash on soprano saxophone and Joseph (Sonny) Barbato on piano.

Guests for the upcoming show include The Amarantos String Quartet, based in Portland, Maine. Their goal is to reinvent the string quartet in today’s culture, by performing new music, unique collaborations and their own arrangements. While classically trained, the musicians have also performed with other musicians in a wide variety of styles.

Cormac McCarthy is described by

Jeff McLaughlin of The Boston Globe, as “A distinctive songwriter with a warm, powerful, inherently melodic baritone, a fine guitarist and a devastating wit…enormous writing skills, capable to putting chills into your spine or a silly grin on your face.” He has performed nationally on many stages and has recorded five albums. He is currently working on a new album.

Author Jan Dupree is a librarian, assistant editor for The Master’s Review and a former bookstore owner, who has won numerous awards and contests for her writing and has been published in several publications. Her novel, “The Miraculous Flight of Owen Leach,” debuted in April of this year.

A musician from North Conway,

Chris Schalick plays many instruments and performs solo, with his own band, cover and all originals bands. He adds a rhythmic, fun twist on crowd favorites from the 1960s to early 2000s.

Finding guests for the show is a unique process. Jonathan said that he likes to see musicians perform in person, rather than on a polished demo. He also can get a sense of their rapport with the audience and if they have a positive attitude. He interviews authors and storytellers who will perform with the show and calls it “an intuitive process.” Jonathan discourages solicitations and finds performers by word of mouth or recommendations.

• Cold River continued on page 20

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the entire Lakes Region

Fall Traditions

By Rosalie Triolo

In late-August, acorns falling from Oak trees onto roofs, driveways and fading lawns signal the coming of au tumn. Squirrels scurry about collecting the nuts to feed on during the long win ter. By mid-September the lush green leaves of summer are starting to turn bright red, orange and yellow. In the skies above New Hampshire’s woods and lakes, honking Canada Geese fly in V-formation heading south to a warm er winter destination. Fall Foliage Season in New Hampshire usually be gins in mid-to-late September through

• Cold River continued from page 19

During the show, “a lot of the magic is what happens backstage,” said Jon athan. “Musicians are meeting for the first time. It gives the show that edgi ness.” Jonathan told me that there are no resources or time for rehearsals with the guest performers. The show comes together that night and the audience is a part of that ‘magic.’

My husband, Len, and I had the chance to see The Cold River Radio Revue, a mobile version of the show performed in different venues, for the first time over Labor Day weekend. It was a treat for Len’s birthday, and we were both so impressed by the quali ty of the performance, musicians and professionalism. We had a table at The Old Saco Inn in Fryeburg, Maine for the dinner show. The band played to gether flawlessly, and Jonathan sang

mid-October. It marks the end of sum mer and introduces the Fall Season with its Traditional - Apple Picking, selecting the perfect Pumpkin, County Fairs, Halloween, and Thanksgiving.

Apple picking is a favorite fall out ing for young and old alike. As you bounce along a dirt road in a hay wag on pulled by a large tractor, the sweet scent of apples fills the air, and bright rays of sunshine stream through apple laden trees. A perfect way to spend a day with family and friends and return ing home with bagsful of apples. From the kitchen the tantalizing smells of

with soul and versatility.

In the interview, Jonathan told me more about his background and his band. Jonathan’s father was a natural tenor and played records for them to sing along with, when he was a boy. Jonathan said that his teachers were on the record player. “People emulate the artists that they admire until they find their own voice,” he said. As a selftaught musician and singer, Jonathan said that, although he had natural de sire, it was a long road learning how to sing. “It was work…The music busi ness is full of disappointments. You have to believe in you when nobody else does.”

Jonathan needed studio musicians for his first original album, “This Road,” in 2011. That’s when he met Dave Maddox and Joe (Sonny) Barbato.

Dave Maddox, on drums, is the “grandfather of folk” in the U.K. He

freshly baked apple pies, apple cinna mon muffins, homemade applesauce, and any additional apple recipes you have saved.

According to Encyclopedia.com, “County and State Fairs were original ly set up on major trade routes. They began as a venue where people could display their crafts and skills, and sell or trade produce or other items. The fairs combined socialization and amusement but offered a more serious side of learning and selling.” This year the Sandwich Fair runs from October 8 through October 10 at the Fairgrounds

played with Jethro Tull and other mu sicians, including Paul McCartney, George Harrison, Elton John, The Moody Blues and many, many more. (davemattacks.com) Len and I talked with him the night that we went to the show and found that, although he is so talented, he is also very humble. He now lives in Marblehead, MA.

Boston-based Joe “Sonny” Barbato is incredible on the piano. He studied with accordion master Louis Bregoli at age nine, then switched to piano at age 13. Later, he studied at both the Berklee College of Music and the New England Conservatory. Joe’s popular new release, “Crackerjack” includes original compositions with pianist Da vid Budway (allaboutjazz.com). Joe has collaborated with many musicians and is an integral part of the Cold River Radio Band.

Mike Sakash, on soprano saxophone,

on Wentworth Hill Road in Sandwich, NH. The 4-H club is represented in many events, from the Dog Show to the Goat Show, Beef Show at the Cat tle Show Area, and the Horse Show at the Horse Show Ring. Other events include Gentlemen’s Keg Toss Compe tition, and Women’s Skillet Toss. Visit the Farmer’s Market, the Craft building and Concessions. There are many more events to see during this three-day Fair.

Some of today’s Halloween tradi tions were influenced by the Celtic • Fall Traditions continued on page 21

was Music Educator of Year in 2018 at the Fryeburg Academy in Maine. Mike has numerous degrees in music studies and is on the faculty of Mountain Top Music Center in North Conway.

Todd Baker, playing the double bass, lives in the Boston area and is professor of contra bass at Dartmouth Universi ty. He has also played with numerous musicians and is a great addition to the Cold River Radio Band.

Jonathan mentioned that they have a dedicated fan base. Attendance is starting to pick up well since the pan demic, and before that, every show was sold out. Jonathan is grateful that he has a supportive network of people who believe in the arts and what they are bringing to the community.

For more information, coldriverra dio.com, aspectproductionsnewen gland.com, jonathansarty.com.

Harvest Festival, a pagan celebration welcoming the harvest at the end of summer. People would light bonfires and wear costumes to ward off ghosts. Today, Halloween is filled with ghosts and goblins, witches and black cats, haunted houses and spooky ghost sto ries. And remember the nail-biting hor ror movies, Psycho and Child’s Play with the “Chucky Doll,” bobbing for apples, and baking Halloween cook ies, pumpkins and Jack-o’-lanterns, costumes and trick-or-treating for Hal loween candy, and reading one of the best Halloween books for kids, ‘It’s the Great Pumpkin, Charlie Brown’ by Charles Schultz.

Then there is the annual carving out of the pumpkin. What is needed for

this family project? A sense of humor, a skill in hollowing out the stringy pulp from inside the pumpkin while trying to save the seeds, because someone once suggested, “Roasted pumpkin seeds are a nourishing snack.” And basically, just having fun with your family. After carving out the eyes, nose and giving the pumpkin a toothy grin, a candle is then placed inside the hollowed-out pumpkin, and when it’s lit, a comical round-faced Jack-o’-lan tern lights up the room and everyone’s spirits (either within you or those of a ghostly nature).

Harvest celebrations date back to biblical times, when the Hebrews held the Feast of Tabernacles; Greeks hon ored Demeter, the goddess of harvests; and the Romans paid tribute to the goddess of grain, Ceres. The Thanks

giving we observe today was first celebrated in 1621 when the Pilgrims and the Wampanoag Indians celebrat ed the colony’s first successful harvest in Plymouth, Massachusetts. In 1619 the English Colonists who had settled in Jamestown, Virginia, celebrated the first Thanksgiving as part of their reli gion. However, it was the 1621 cele bration which led to the declaration of an annual holiday.

In his first year as president, 1789, George Washington acknowledged the first official national Thanksgiv ing Day. In October of 1863, Presi dent Lincoln set forth a proclamation to his fellow citizens in all parts of the United States to set aside and keep the last Thursday of November as a day of Thanksgiving. On December 26, 1941, Public Law #379 established the fourth

Thursday in November as the official date of the national holiday of Thanks giving.

Thanksgiving Traditions of yester year and today. Thanksgiving, a time to share a feast with family and friends and reflect on those moments and ex periences for which you are grateful. And a collective thanks from all for the feast about to be eaten. A traditional feast of roast turkey with plain stuffing, or sausage stuffing, cornbread stuffing, or without stuffing, fresh cranberry sauce, fluffy mashed potatoes, candied yams, sweet potato pie, green bean cas serole, homemade rolls or biscuits, and turkey giblet gravy. Of course there are the desserts – home baked apple pie, pumpkin pie, pecan pie, and a favor

• Fall Traditions continued on page 22

ite desert served in the early nineteenth century, Marlborough Pudding.

In the 1800s, after the Thanksgiving meal, families would gather together to sing songs. The lyrics to the traditional Thanksgiving Day song, “Over the River and Through the Wood,” written by Lydia Maria Child in 1844, were originally published as a poem called “Thanksgiving Day.” Today it is one of the most popular songs sung on Thanksgiving Day. The Dutch settlers in the 1600s brought the “Prayer of Thanksgiving” (We Gather Together). Playing games like Charades was popular in the 1800s, as was Essence, a psychological game, and the word

game Dictionary. Other popular games were Telephone and Twenty Questions.

Some of today’s traditions had their beginnings in ancient times. To the ancient Romans the wishbone was thought to be a symbol of luck. Breaking the wishbone began with the Pilgrims, and the actual term wishbone was created in the United States in the mid-1800s.

On Thanksgiving Day, while carving the turkey, the wishbone is set aside to dry. After dinner two people are chosen to break apart the Y-shaped wishbone. Each person then makes a wish. The one who ends up with the bigger piece of the wishbone will have their wish come true and have good luck in the coming year.

The Macy’s Thanksgiving Day parade has been held annually since its

inception on November 27, 1924 and has been nationally televised since 1953. Whether watching on TV, or standing on the crowded New York City sidewalks, the parade of floats and giant inflatable balloons is a fascinating event.

The first Thanksgiving Day football game was played in Philadelphia in 1869, six years after President Lincoln declared the fourth Thursday in November as a day of Thanksgiving. At the collegiate level, Princeton University and Yale University played on Thanksgiving Day from 1876 to 1881. This year three NFL games will be played – Buffalo Bills vs the Detroit Li-

ons in Detroit, the New York Giants vs the Dallas Cowboys in Dallas, and the New England Patriots vs the Vikings in their home stadium in Minnesota.

Black Friday, the day after Thanksgiving, traditionally has been one of the largest sales’ days. Not as popular as it used to be due to online shopping, there are still those who will stand in line for hours to get the discounts and begin their Christmas shopping.

Lastly, make your own traditions to pass along to future generations, so they remember going “Over the River and Through the Woods, to Grandmother’s or Grandfather’s house.”