AlongRt.16_December_22

Yesteryear

The (Country) Doctor is In

By Kathi-Caldwell-Hopper

The Mount Washington Valley is a paradise for vacationers. There is hiking amidst the mountains, great dining, shopping, or simply relaxing and taking in the beauty of the northern New Hampshire area.

As anyone who has taken a vacation is aware, there also are times when a stumble or tumble could mar an otherwise great day. Even on vacations, people get injured. Year-round residents have accidents and illness as well.

Everyone from farmers to shopkeepers to hotel guests and winter skiers need a doctor now and then. Some of those situations require hospital stays, and in the Conway area, the Memorial Hospital and country doctors around the outlying communities have always taken care of the health of its people.

Memorial Hospital opened in 1911, and in 2011, celebrated its 100th anniversary. Like many rural hospitals, it served the community well, and on staff were doctors from around the area.

The hospital started through the efforts of a local dream team of sorts. In the early 1900s, key residents, doctors George H. and John Z. Shedd, and visionary benefactress, Helen Bigelow Merriman, realized a medical facility was needed. Helen was the daughter

of the founder of the Bigelow Carpet company and wanted to use her father’s money to help the community.

The three people talked with locals to ascertain ideas on what would be useful for health care. The consensus seemed to be that a medical facility was needed, and money from the estate of Helen’s father, was utilized. (Erastus Bigelow left to his daughter, Helen, a sum of money to be used “for the welfare of the people of North Conway and surrounding towns.”)

To complete their research, Helen Merriman sent Dr. George Shedd to Europe to study how others ran hospitals. This was a good idea, because the Drs. Shedd had envisioned a clinic

in downtown North Conway. Perhaps Mrs. Merriman wanted to know if this was the best plan, or would something larger, such as a hospital, be a better idea?

A hospital for the area fit the terms of Mr. Bigelow’s bequest, and work began to make the dream a reality. Construction commenced with a ground breaking in 1910. The Reporter newspaper told its readers the new medical facility would be known as Memorial Hospital, and would be “situated halfway between Intervale and North Conway.”

At that time, a large stone quarry was operating in Conway and many skilled Italian stonecutters were living in the

area. The contractor for the hospital, Mr. Morgan of Lisbon, gathered laborers and stonecutters for work on the hospital.

In May of 1911, construction was complete, and although most people would rather not be ill, at least it offered a chance to utilize the new Memorial Hospital. With 25 beds, the hospital was well stocked and ready to serve the community. Built on 15 acres of beautiful land in North Conway, the hospital offered private and shared rooms.

Nurses, as well as doctors, were needed for health care, and to this end The Memorial Hospital Training School of Nursing began in 1912 to prepare young women – mostly local – for the nursing profession. It is amusing to read requirements for admission was that students provide for themselves “boots with rubber heels” and to make sure their teeth were in good condition before attendance.

By 1913, there was a staff of surgeons and junior physicians; Dr. G. Harold Shedd was added to the surgical staff and went on to lead the surgical wing.

A new idea was gaining strength with

• Yesteryear continued on page 4

advent of the hospital. Women had always given birth at home and this left them without access to advanced medical care should it be needed. With Memorial Hospital in operation, more and more women were choosing to have their babies at the facility.

Country doctors at the time knew just as much as city physicians, and a lot of their experience came from hands-on home visits. If a farmer cut himself while working in the fields, he was unlikely to be able to hitch up a horse or drive an automobile to the doctor’s office. Thus, many country doctors had to make house calls. They grew to know their patients very well and often shared a meal with the family after tending to a sick person. This gave them great insight into their patient’s lives and one such country doc-

tor was Harold Shedd. He was the son of a Memorial Hospital founder, Dr. George Shedd.

Such was the doctor’s dedication that for a time when the hospital temporarily closed around 1918, Dr. Harold Shedd performed surgery on his kitchen table for patients as needed, according to information at “A Century of Caring for the Mount Washington Valley”. He used his family’s linen and his mother stepped in to act as the nurse. The kitchen became Dr. Shedd’s operating theatre, and such dedication and a make-do attitude endeared him to the Conway area.

The community had its share of accidents as farmers worked the fields, and others lumbered the woods. Dr. Shedd often was called upon to tend those who had accidents, and he eventually crafted surgical techniques that were anything but simple. His new methods likely saved lives; he made his own

surgical equipment and kept up on the latest methods in medicine and was on hand when the new skiing industry hit the Mount Washington Valley.

Skiing brought with it fun, but also occasional accidents. Dr. Shedd used new techniques to set bones and his methods brought him into prominence. As skiing grew in popularity, not every doctor knew how to treat injuries related to the sport. But Shedd was familiar with the mountains in the area and understood skiing and some of the mishaps. He was among the first doctors to deal with ski accidents.

In a tongue-in-cheek manner, the local Old Carriage Runners, a club comprised of ski pioneers, dubbed Dr. Shedd as “Grand High Tibiatinkerer and Skierpatcherupper.” (Information from an article by Jeff Leich of the New England Ski Museum.)

In remote towns, country doctors were the norm. Near Conway, busy and beloved physicians, Drs. Edwin Remick and his son, Edwin Crafts Remick, served the Tamworth area. Dr. Edwin Remick graduated from the University of Vermont College of Medicine in 1894. He returned to the Tamworth area and set up his medical practice. He married and ran his practice at the Captain Enoch Remick House. The doctor resided on the second floor of the home with his wife and son and ran his medical office and a pharmacy on the ground floor.

During his days as a local doctor, Remick dealt with many illnesses in the community and among those was the terrible 1918 influenza epidemic. Remick’s son, Edwin Crafts Remick, graduated from Tufts College Medical

School in 1929. He was known locally as “Doc” Crafts Remick. After graduation, he returned to Tamworth to join his father’s practice; father and son worked together until the elder doctor’s death in 1935.

Left to run the practice alone, Doc was more than capable. He knew the people of the area and attended to their medical needs over the years. He practiced medicine from the Captain Enoch Remick House, his boyhood home, and the Doc and his wife, Marion, were respected members of the community.

In 1934, Doc began a dairy operation on his property, and installed the first pasteurizing plant north of Rochester. Each day before opening his medical office, Doc worked at his dairy farm, helping with the milking and bottling. The dairy operation ceased in 1969, but Doc raised dairy cows for resale for years.

As hard-working and dedicated country doctors, Remick and his son, each worked right up until their deaths.

In North Conway, Shedd spent his life working in the area, and passed away in his 80s while making a house call. This was in the 1960s, and so well-known and respected was Shedd that writer/broadcaster Lowell Thomas, who happened to be in the area, attended Dr. Shedd’s funeral.

These days, the Remick farm is a museum, and offers the public a look at how a country farm was operated and how two country doctors ran a busy medical practice in the town. The Remick Country Doctor Museum and Farm is located at 58 Cleveland Hill Road in Tamworth; visit www.remickmuseum.org.

Nov. 18-Dec. 18, Traditionally Yours Celebration, 5 pm, holiday events, Jackson, info@jacksonnh.com.

Dec.-March, Mount Washington Snowcoach Tours, take a ride to the tree line on the Mt. Washington Auto Road, at approximately 4,200 feet, into a sub-arctic world tours narrated by expert guides, info/tickets: www.greatglentrails.com.

Dec. 15, Ukulele Music Concert, free, 6:30-7:30 pm, Conway Public Library, 15 Greenwood Ave., Conway, 447-5552, www.conwaypubliclibrary.org.

Dec. 15-18, Holiday Small Art Works Show, Jackson Old Library, Main St., Jackson, www.townofjackson.nh.

Dec. 15-18, Journey to the North Pole, holiday train ride, departs N. Conway, (Lincoln departures on Dec. 16-18), info/reservations: www.journeytothenorthpole.org, www.believeinbooks.org.

Dec. 16, Al Hospers & Jed Wilson concert, 7 pm, Majestic Café, 32 Main St., Conway. Info.: www.mountaintopmusic.org., 447-4737.

Dec. 16, Canned Food Drive, King Pine Ski Area, 1251 Eaton Rd., Madison, 10 am-6 pm, info: 651-1600.

Dec. 16 & 17, Stone Mountain LIVE for Christmas, at Stone Mountain Arts Center, Brownfield, ME, 207-935-7292, www.stonemountainartscenter.com.

Dec. 16 & 17, Village Players Movies, 7:30 pm, National Lampoon’s Christmas Vacation, 51 Glendon St., Wolfeboro, info: 569-1396, www.village-players.com.

Dec. 17, Blood Pressure and Vital Sign Screening, 9-11 am,Conway Public Library, 15 Greenwood Ave., Conway, 447-5552, www.conwaypubliclibrary. org

Dec. 17, Christmas Bird Count, Tin Mountain Conservation Center, 1245 Bald Hill Rd., Albany, 447-6991, www.tinmountain.org.

Dec. 21, Away in the Manger: The Nativity in Art, Zoom program, 6:30-7:30 pm, Conway Public Library, 15 Greenwood Ave., Conway, 447-5552, www. conwaypubliclibrary.org.

Dec. 22 & 23, Journey to the North Pole, holiday train ride, departs N. Conway, (Lincoln departures on Dec. 23), info/reservations: www.journeytothenorthpole.org, www.believeinbooks.org.

Dec. 23, Heather Pierson Trio concert, 7 pm, Majestic Theatre, 34 Main St., Conway, www.conwaymajestic.com.

Dec. 26, Live Music with Chris Schalick, 4 pm,Zip’s Pub,Cranmore Mt. Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www.cranmore.com. Dec. 26-Jan. 1 (2023), Cranapalooza!, 2:30 pm, s’mores, games, C-more the Penguin, & more, Cranmore Mt. Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www.cranmore.com.

Dec. 27, Bob Marley, comedian, 8 pm, Rochester Opera House, 31 Wakefield St., Rochester, 335-1992.

Dec. 28, Live Music with Candie Allen, 4 pm,Zip’s Pub,Cranmore Mt. Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www.cranmore.com.

Dec. 29, Live Music with Riley Parkhurst Duo, 4 pm,Zip’s Pub, Cranmore Mt. Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www.cranmore.com.

Dec. 30, Live Music with Steve Haidaichuk, 4 pm,Zip’s Pub,Cranmore Mt. Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www.cranmore. com.

Dec. 30, Taylor O’Donnell & Michael Belling concert, 7 pm, Majestic Theatre, 34 Main St., Conway, www.conwaymajestic.com.

Dec. 31, Live Music with Mike & Becca of Rek’-lis, 4 pm,Zip’s Pub, Cranmore Mt. Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www. cranmore.com.

Dec. 31, New Year’s Eve Fireworks, 6:30 pm,Cranmore Mt. Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www.cranmore.com.

Dec. 31, Shemekai Copeland for New Year’s Eve, at Stone Mountain Arts Center, Brownfield, ME, 207-935-7292, www.stonemountainartscenter.com.

Jan. 1, Live Music with Mike & Becca of Rek’-lis, 4 pm, Zip’s Pub, Cranmore Mt. Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www. cranmore.com.

Jan. 4, Live Music with Mitch Alden, 3:30-6:30 pm,Zip’s Pub,Cranmore Mt. Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www.cranmore. com.

Jan. 4, Mountain Meister’s Weekly Race Series, Cranmore Mt. Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www.cranmore.com.

Jan. 7, Live Music with Dang Coyotes, 4 pm,Zip’s Pub, Cranmore Mt. Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www.cranmore.com.

Jan. 11, Live Music with Greg Walsh, 3:30-6:30 pm,Zip’s Pub, Cranmore Mt. Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www.cranmore.com.

Jan. 11, Mountain Meister’s Weekly Race Series, Cranmore Mt. Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www.cranmore.com.

Jan. 13-22, Little Women the Musical, by Arts in Motion, Majestic Theatre, 34 Main St., Conway, www.conwaymajestic.com.

Jan. 14, Live Music with Bobby Sheehan, 4 pm,Zip’s Pub, Cranmore Mt. Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www.cranmore.com.

Jan. 14, White Mt. Art: A Tour of the Notches, 10:30 am-12:30 pm, Conway Public Library, 15 Greenwood Ave., Conway, 447-5552, www.conwaypubliclibrary.org.

Jan. 15, Live Music with Mike & Becca of Rek’-lis, 4 pm,Zip’s Pub, Cranmore Mt. Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www. cranmore.com.

Jan. 18, Live Music with Arthur James, 3:30-6:30 pm,Zip’s Pub, Cranmore Mt. Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www.cranmore.com.

Jan. 18, Mountain Meister’s Weekly Race Series, Cranmore Mt. Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www.cranmore.com.

Jan. 20, The Rough & Tumble, Stone Mountain Arts Center, Brownfield, ME, 207-935-7292, www.stonemountainartscenter.com.

Jan. 21, Denny Breau and Carol Noonan, Stone Mountain Arts Center, Brownfield, ME, 207-935-7292, www.stonemountainartscenter.com.

Jan. 21, Live Music with Colin Hart, 4 pm,Zip’s Pub, Cranmore Mt. Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www.cranmore.com.

ONGOING

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

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

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

Conway Historical Society, historical info., 447-5551, www.conwayhistoricalsociety.org.

Conway Public Library, 15 Greenwood Avenue, Conway, many learning experiences, 447-5552, www.conwaypubliclibrary.org.

Conway Scenic Railroad, various train rides to White Mt. areas, reservations: 356-5251, station located at 38 Norcross Circle, N. Conway, www.conwayscenic.com.

Dec.-March, Mount Washington Snowcoach Tours, take a ride to the tree line on the Mt. Washington Auto Road, at approximately 4,200 feet, into a sub-arctic world tours narrated by expert guides, info/tickets: www.greatglentrails.com.

Freedom Gallery, artwork/exhibits by area artists, 8 Elm St., Freedom, 610762-2493.

Freedom Village Store, variety of goods from artisan items to baked goods and much more, 11 Elm St., Freedom, call for info/hours: 539-3077, www. freedomvillagestore.org.

Great Glen Trails, outdoor center/activities,Mt. Washington Auto Rd., Gorham, 466-3988, www.greatglentrails.com.

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.

Majestic Café, jazz, blues, and more, Fridays, 32 Main St., Conway. Walk in or reserve at www.mountaintopmusic.org., 447-4737.

NE Ski Museum, 2628 White Mt. Highway, N. Conway, www. newenglandskimuseum.org.

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

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

Remick Country Doctor Museum & Farm, Tamworth, 323-7591, info/ events: www.remickmuseum.org

Thursday Night Book Group, meets fourth Thurs. of every month for discussion of books; Mystery Book Group meets second Thurs. of the month, White Birch Books, N. Conway, 356-3200, www.whitebirchbooks.com.

Tin Mountain Conservation Center, 1245 Bald Hill Rd., Albany, programs, hikes, nature learning center, 447-6991, www.tinmountain.org.

Fun Christmas Cooking Ideas

By Kelly Ross

Happy Holiday Season Valley Friends!! The turkey holiday is behind us and now we can all start focusing on that season with the big fat guy with the long grey beard. Got to admit that I’m sort of built like Santa, although I don’t have the beard. Back in the day when I lived in North Conway, I actually did the Santa thing at company Christmas parties both at Horsefeathers and at the North Conway Country Club. I will admit, I did it somewhat reluctantly as I knew many of the kids of the staff and I didn’t want to spoil the Santa surprise for them. Sure enough, come the third winter of me doing the jolly dude, a few of my friends’ kids did recognize me. When my good friend Billy MacFarlane’s son Dustin sat on my Santa lap and said, “Hi Kelly”, I realized my Santa days were long over, but I did have a blast doing it. Nowadays,

I make the cookies for Santa instead of eating the cookies that are left out for him.

So, today is dedicated to cooking some fun and awesome food for the holiday season, and the options are truly endless. I know so many have the big family get togethers where there may be a couple of dozen to cook food for, but in today’s times in my circles, the family dynamic is smaller as so many just want to stay home with their kids instead of hanging with a few generations to celebrate with. I blame Covid for much of that as that was a world we were forced into, but many are still living with that mentality. I have some great thoughts for some appetizers, which is my favorite part of any get together, but also some fabulous dinner ideas, a side dish maybe, and some great Christmas desserts.

Let’s hit some appetizers to start with

since that’s how we start the whole meal process. If up to me in the right situation, I would eat apps all day long and say “no thanks” to the dinner, but since I cook for a living, I always want to be respectful when someone is cooking for me, since it generally doesn’t happen all that often. This first app I’m going to share is using one of my favorite items when making bite sizes appetizers, and that is individual phyllo shells. They are very versatile and can be filled with just about anything. This one is filled with traditional Christmas colors, so these obviously look great, but much more importantly, the flavor is what these are all about. These are vegetarian bite sized treats that will bring big time joy to your mouth. Cream cheese, pesto and sun-dried tomatoes are the mainstays in these delicious treats. This will take maybe a half hour and give you 30 bites.

Christmas Appetizer Bites 2 boxes mini phyllo shells, 15 per box

8 oz reduced fat cream cheese

½ cup plain non-fat Greek yogurt ½ cup prepared pesto ½ cup diced olive-oil packed sundried tomatoes, patted dry ½ cup freshly grated parmesan cheese

Chopped fresh basil for garnish Remove the phyllo shells from their box and place them on the counter, keeping the shells in their protective tray until ready to use. In a mixing bowl, beat the cream cheese and Greek yogurt until smooth. Mix in the pesto until evenly combined, then on low speed, add the parmesan and 2/3 of the sundried tomatoes and beat just until

blended. Pipe or dollop the pesto filling into each phyllo shell, then transfer to a serving plate. Top with the remaining sundried tomatoes and chopped parsley or basil. Serve immediately or refrigerate for up to four hours. Serve within a few hours of making them though as the shells can lose their crispness after a little while.

Next, this one is a beer cheese dip accompanied by some incredible puff pastry twists with bacon that are out of this world. If you have an appetizer table, this will be a centerpiece for sure and absolutely nobody will be complaining about it, trust me. Plan on 20 minutes to prep, another 25 minutes to cook and will give you 20 twists or so.

Bacon Pastry Twists w/ Beer Cheese Dip

For The Twists

2 sheets puff pastry

½ cup shredded cheddar cheese 20-22 bacon strips

1 egg, lightly whisked 2 tbsp sesame seeds

For The Dip

1 cup shredded Cheddar cheese

1 cup shredded mozzarella cheese

1 cup cream cheese

½ tsp Dijon mustard

½ tsp garlic salt

1 cup beer, pale ale works best 2 tbsp freshly chopped parsley ½ tsp dried chili flakes

Preheat the oven to 400 degrees. Line 2 large baking trays with non-stick baking parchment. Unroll the pastry sheets with the wide end facing you. Sprinkle on the shredded cheddar. Arrange

• Cookout

the bacon on top of the cheese, so it’s almost touching, but not overlapping. Slice the pastry into strips, in between each bacon strip. Twist each of the pastry strips so you get an even twist. Place the twists on the two baking trays, not too close, as they will expand in the oven. Brush any pastry you can see with the whisked egg and sprinkle with sesame seeds. Place in the oven for 2025 minutes, until the pastry is golden brown, and the bacon is crisp. While the pastry twists are cooking, make the dip. Place all the ingredients, except the beer, parsley and chili flakes, into a saucepan. Heat on medium until melted and thickened. Add in the beer and stir again, then simmer gently for five minutes. Pour into a heat-proof serving dish, then place under the broiler until the top is slightly charred. Carefully remove from the grill and sprinkle with parsley and chili flakes. Serve the bacon-pastry twists and beer-cheese dip together. It’s a beautiful marriage. This could easily be served in a fondue pot as well.

When it comes to the entrée for the

Expert Repairs Done on Site

big meal, people’s attitudes can differ quite a bit. Where turkey is usually the centerpiece of the Thanksgiving Day table, Christmas has less tradition. Between the crazy cost of travel in today’s time and the crazier schedules of most, Christmas dinner is now smaller, but can still be very impressive. Although it’s a financially tough time of year, many take pride in stepping things up for this big dinner. Prime rib was quite often the usual main course for a large crowd as a whole rib will easily feed 16-20, but I find many moving to beef tenderloin where although the price is more per pound and per person, rib in the long run can cost more as tenderloin is much easier and quicker to prepare, and less expensive to cook for a few people than it is to cook a whole prime rib

Let’s face it, there is no bad beef tenderloin recipe. You can slice it thick and grill some filet mignon steaks when wanting to keep it simple, but it’s Christmas, so let’s go to what is often considered the top of the tenderloin food chain, that being beef wellington.

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If you watch any cooking shows, and in particular Hell’s Kitchen, you understand how huge a dish it is in the fine dining world. It’s really not that difficult in spite of how the process may make it seem that way. It does take a little bit of time to put it together, but don’t be intimidated. This is always a holiday showstopper guaranteed to “wow” your family and friends. Beef tenderloin is not known so much for its flavor as it is for how tender it is, so as a result, that is why you most often see it with a sauce or sauteed mushrooms over a filet mignon in the restaurant word. Tenderloin has basically no fat content, hence the lack of flavor. That is why most wellington dishes include some great flavors wrapped within the puff pastry with the beef and usually topped with a sauce or demi-glaze. It’s also important to sear/brown the meat on all sides before the wrapping in dough process as that always helps bring out the flavor it has. Ideally, you should try to get as much moisture out of the ingredients prior to cooking so the moisture isn’t released while baking, to avoid the moisture being released into the dough as a soggy dough is not the scenario you are striving for. As a result, to try to avoid the potential sogginess, I wrap the tenderloin in prosciutto which is not only delicious, it does help absorb any moisture from within. This recipe will take 20 minutes or so to prep and the total process closer to 2 ½ hours and will feed 6. It’s easy to double up this bad boy.

Beef Wellington

1 center-cut beef tenderloin, 2+ lbs, trimmed Kosher salt

Freshly ground black pepper Extra-virgin olive oil, for greasing 2tbsp Dijon mustard

1 ½ lb mixed mushrooms of choice, roughly chopped 1shallot, roughly chopped Leaves from 1 thyme sprig 2tbsp unsalted butter

12thin slices prosciutto Flour, for dusting 14oz frozen puff pastry, thawed 1-2large eggs, beaten Flaky salt, for sprinkling

Using kitchen twine, tie tenderloin in 4 places. Season generously with salt and pepper. Over high heat, coat bottom of a heavy skillet with olive oil. Once pan is nearly smoking, sear tenderloin until well-browned on all sides, including the ends, about 2 minutes per side, about 12 minutes total. Transfer to a plate. When cool enough to handle, snip off twine and coat all sides with mustard. Let cool in fridge. Meanwhile, make the duxelles.

In a food processor, pulse mushrooms, shallots, and thyme until finely chopped. To skillet, add butter and melt over medium heat. Add mushroom mixture and cook until liquid has evaporated, about 25 minutes. Season with salt and pepper, then let cool in fridge. Place plastic wrap down on a work surface, overlapping so that it’s twice the length and width of the tenderloin. Shingle the prosciutto on the plastic wrap into a rectangle that’s big enough to cover the whole tenderloin. Spread the duxelles evenly and thinly over the prosciutto. Season tenderloin, then place it at the bottom of the prosciutto. Roll meat into prosciutto-mushroom mixture, using plastic wrap to roll tightly. Tuck ends of prosciutto as you roll, then twist ends of plastic wrap tightly into a log and transfer to fridge to chill as this helps it maintain its shape.

Heat oven to 425 degrees. Lightly flour your work surface, then spread out puff pastry and roll it into a rectangle that will cover the tenderloin, just a little bigger than the prosciutto rectangle you just made. Remove tenderloin from plastic wrap and place on bottom of puff pastry. Brush the other three edges of the pastry with egg wash, then tightly roll beef into pastry. Once the log is fully covered in puff pastry, trim any extra pastry, then crimp edges with a fork to seal well. Wrap roll in plastic

wrap to get a real tight cylinder, then chill for 20 minutes. Remove plastic wrap, then transfer roll to a foil-lined baking sheet. Brush with egg wash and sprinkle with flaky salt. Bake until pastry is golden and the center registers 120 degrees for medium-rare, about 30-45 minutes depending on the diameter of the loin. Let rest 10 minutes before carving and serving. This will be delicious as is, or if you want, make a rich dark gravy or demi glaze to lightly drizzle over each portion.

Let’s give you one more beef tenderloin option, this one cut into filet mignon steaks and hit with an herbed butter sauce and mushrooms. This one is far less intimidating than the prior which may be more welcoming to some of you. I love both dishes equally as it’s amazing how the same cut of beef can come out so differently but as much a 5-star dish as the other. When cooking filet mignon, I find it the only cut of beef I prefer to cook in a skillet on the stovetop as opposed to on the grill. Where there is no fat content, when doing in a skillet, it’s easy to infuse a butter or oil flavor onto it during the cooking process, which is what we will do here, plus who wants to be outside grilling on Christmas up in this neck of the woods. This incredible herby and savory dish will be done within an hour from start to finish and this will feed 4 of you.

Filet Mignon with Herb-Butter Sauce and Mushrooms

4beef tenderloinsteaks, filet mignon, cut 1+ inch thick, 6-8 oz each 1 tbspbutter

1 ½ cups assorted mushrooms, as in shiitake, enoki, straw, cremini, button, whole or cut in half if large ¼ cup mincedshallots

1 ½ cupsbeef broth

½ tsp chopped fresh thyme or ¼ teaspoondried thyme

1 tbspcornstarch

1 tbspwater

Heat large nonstick skillet over medium heat until hot. Place steaks in skillet and cook 10-13 minutes for me-

dium rare-medium doneness, turning occasionally. Remove to platter, season with salt and pepper, as desired. Keep warm. Heat butter in same skillet over medium heat until melted. Add mushrooms and shallots and cook and stir 3-5 minutes or until mushrooms are tender and browned. Add beef broth and thyme to skillet, stirring until browned bits attached to bottom of pan are dissolved, bring to a boil. Combine cornstarch with water in a small bowl and stir into mushroom mixture. Cook 2 minutes or until sauce thickens, stirring occasionally. Season with salt and pepper, as desired. Serve steak with sauce.

Let’s move off the beef theme for some other great upscale main courses, and this one is a delicious stuffed pork loin that is outstanding, not to mention when we add prosciutto and apples into the equation. You will need to butterfly the pork loin, which if you haven’t done before, it’s very easy. This will feed 4-6 of you and total time is a little over 1 ½ hours.

Prosciutto Wrapped Pork Loin with an Apple and Rice Stuffing

1 whole boneless pork loin roast, 2 ½ - 3 lbs

Kosher salt and fresh grind black pepper

1 packet Minute Rice Multi-Grain Medley, prepared according to package directions

3granny smith apples, divided 1bulb fennel, divided

1large head garlic, divided 12sage leaves, divided 2sprigs rosemary 1 tbspbalsamic vinegar

8–10slices of prosciutto, about8 oz 1large white onion

2stalks celery 2 tbspoil

Preheat the oven to 400 degrees. Butterfly the pork loin. To do so, hold the knife blade flat, so it’s parallel to your cutting board, and make a length-

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NASHUA, NH 603.880.7778

SUNAPEE, NH 603.763.9070

ANDOVER, NH 603.735.5544 ASHLAND, NH 603.968.7626

PEMBROKE, NH 603.224.7483

MOULTONBOROUGH, NH 603.253.4404

WINCHENDON, MA 978.297.1162

wise cut into the side of the meat, at the center. Stop short of the opposite end and open the pork loin like a book. If necessary, pound the meat to an even thickness. Score the meat by making shallow slices in the top of the pork in a crisscross pattern. Set aside. Combine the cooked Minute Rice, 1 peeled, cored, and chopped apple, 1/3 cup of chopped fennel, 3 minced cloves of garlic, 4 leaves of chopped sage, 1 sprig of chopped rosemary, the balsamic vinegar, and salt and pepper in a medium-sized bowl. Mix to combine and set aside. On a piece of parchment paper, layer the 8-10 slices of prosciutto so that they slightly overlap and form an area big enough to cover the pork loin. Top with the remaining sage. Place the pork loin, scored side up, on top of the prosciutto. Season the pork with salt and pepper. Top the pork loin with the rice stuffing and gently press down to pack the rice onto the pork. Fold the prosciutto at the bottom of the pork loin upward so that it’s folded over the pork. Roll the pork upward to fully encase the rice. Tie the pork loin securely with butcher’s twine. Tuck the remaining rosemary sprig into the twine, on top of the pork loin. If you have trouble with the butcher’s twine, you can use toothpicks to secure the seam of the stuffed pork loin instead, but twine works much better. Roughly chop the remaining apples, fennel bulb, onion, and celery and place them in a baking dish. Add in the remaining whole garlic cloves and toss with the oil. Place the pork loin on top of the

apple and vegetable mixture. Roast the pork loin until cooked through to 140°F, approximately 40 minutes. If the prosciutto isn’t crisp enough, simply transfer the pork loin to a baking sheet and broil for a few minutes, until darkened on top. Cut off the butcher’s twine or remove the toothpicks and serve the pork loin warm with the apples and vegetables. Use drippings to make gravy, if desired. So Good!

While on the theme of pigs, let’s get a good ham dish into the mix as ham is a frequent holiday flyer. When it comes to ham, as far as I’m concerned, it’s all about the glaze and this one is a winner. This will feed 8 or more and the process will take 2 ¾ hours.

Maple Glazed Ham

¾ cup maple syrup

½ cup brown sugar

3 tbsp Dijon mustard

1 tbsp orange zest

1 tbsp chopped fresh rosemary leaves

1 tbsp coarsely ground black pepper

1 8-lb bone-in, fully cooked, spiral-cut ham, at room temperature.

Preheat oven to 300 degrees. Line a 9 x 13 baking dish with foil and lightly oil or coat with nonstick spray. In a medium bowl, whisk together maple syrup, brown sugar, Dijon, orange zest, rosemary and pepper. Place ham, cut side down, in the prepared baking dish. Brush evenly with ¼ cup maple syrup mixture. Place into oven, brushing with remaining maple syrup mixture every 30 minutes, until cooked through, reaching an internal temperature of 140 degrees, about 2 ½ hours. Let stand 5 minutes and slice.

Let’s add one more dinner entrée option into your choices of what to

prepare on Christmas Day. As one of those items most people seem to love or hate, it’s time for a roast lamb to have its moment in the spotlight. This feeds 8 and the total time on this one is 1 ¾ hours.

Roast Lamb and Baby Taters

1 lamb roast, 3 ½ - 4 lbs 8 garlic cloves, minced

1 tbsp freshly chopped rosemary

2 tsp fresh thyme leaves

3 tbsp extra-virgin olive oil, divided Kosher salt and freshly ground black pepper

3 lbs baby potatoes, halved if large Preheat oven to 450 degrees and place oven rack in lower third of oven. In a small bowl, mix garlic, rosemary, thyme, and 1 tbsp olive oil and season generously with salt and pepper. Rub all over lamb.

In a large roasting pan, toss potatoes with remaining olive oil and season with more salt and pepper. Place lamb on top of potatoes and roast until the internal temperature is 145 degrees, about 1 hour, 15 minutes. Let rest, then slice and serve.

I want to share one fun and popularly scrumptious side dish before we dabble into a couple of fun treats. This is one I love to use during the fall and winter, and it goes so well with a great traditional dinner as a side car. This is a roasted veggie recipe with a great cinnamon maple flavor that will get even the most anti-veggie person intrigued, and this is a great potpourri of great veggie flavors. Seriously, who doesn’t like that combo? This recipe will feed 8 as a side dish and total time will take 45-50 minutes.

Cinnamon Maple Roasted Veggies

¼ cup vegetable oil

½ tsp ground cinnamon

1 tsp salt

¼ tsp black pepper

1 ½ lbs butternut squash, peeled, seeded, and cut into ½ inch cubes

1 lb fresh Brussels sprouts, trimmed and cut in half

½ cup walnut halves

½ cup dried cranberries

3 tbsp maple syrup

Preheat oven to 400 degrees. In a large bowl, combine oil, cinnamon, salt, and pepper and mix well.

Add squash and Brussels sprouts and toss until evenly coated. Place vegetable mixture on baking sheets.

Bake 30 minutes, or until vegetables are tender and begin to brown. Place on a large platter, then sprinkle with walnuts and dried cranberries. Drizzle with syrup and toss gently. Serve immediately. Truly Awesome!

OK, it’s officially time to throw a few sweets out in your general direction as most emails and feedback I get from the readers ask for more desserts. So, here I am doing my best to appease you, my friends. I’m going to start with a great homemade gingerbread cake, then an awesome Christmas cookie square, and lastly with my favorite, apple shortbread squares. The gingerbread cake is incredibly decadent and paired well with a cream cheese frosting. Not many things scream Christmas as loud as gingerbread does. Prep time is a half hour, cook time a bit more and it will need to rest, and it will give you 10

• Cookout continued on page 10

awesome hunks of cake.

Gingerbread Cake with Cream Cheese Frosting ¾ cup boiling water

½ tsp baking soda

2/3 cup molasses, preferably unsulphured

¾ cup granulated sugar

1 2/3 cup flour

2 tsp ground ginger

1 tsp ground cinnamon

¼ tsp ground nutmeg

1/8 tsp ground cloves

½ tsp baking powder

¼ tsp salt

1/3 cup vegetable oil

2 large eggs

For the Cream Cheese Frosting 6 oz cream cheese, softened 1/3 cup unsalted butter, softened 1 ¾ cups powdered sugar

½ tsp vanilla extract

Sparkling cranberries and mint leaves, optional

Preheat oven to 350 degrees. Butter a 9-inch springform pan, or an 8-inch square. Line bottom with parchment paper and butter the parchment, set aside. In a heat proof mixing bowl whisk together boiling water and baking soda. Stir in molasses and granulated sugar, whisking well to dissolve sugar, set aside. In a large mixing bowl

whisk together flour, ginger, cinnamon, nutmeg, cloves, baking powder and salt. Stir vegetable oil and eggs into molasses mixture, then whisk wet mixture into dry mixture 1/3 at a time, mixing well after each addition. Pour mixture into prepared baking dish. Bake in preheated oven until toothpick inserted into center comes out clean, about 30 - 35 minutes. Cool 5 minutes then run a knife around edge of cake to loosen and remove ring. Cool completely on a wire rack. While cooling, make the frosting. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy. Add vanilla extract and powdered sugar and mix until pale and fluffy. Once cooled, frost the top of the cake with cream cheese frosting and decorate with cranberries and mint leaves if desired. The perfect Christmas dessert.

Although not as politically correct as it used to be when I was a kid, the next dessert is named after the infamous fun loving kissing plant hanging from the ceiling, the classic mistletoe. The first time I made this, I got kissed by many of my friends, so apparently the mistletoe wording works well with this recipe. These mistletoe squares are very kiss-worthy for sure. These will be done prepping and cooking in 45 minutes and will give you as many as 24 squares, depending on how big or small you want to cut them.

Mistletoe Cookie Bars

1 package white cake mix, 18 ½ oz

1/3 cup butter, melted 2 tbsp water

2 eggs

1 ½ cups dried cranberries

6 oz white baking chips

½ cup cashews, coarsely chopped

Preheat oven to 350 degrees. Spray bottom only of a 9 x 13 baking dish with cooking spray, and lightly flour. In a large bowl, using a spoon, combine cake mix, butter, water, and eggs until dough forms. Stir in cranberries, baking chips, and cashews. Spread evenly in pan. Bake 20-25 minutes, or until a wooden toothpick inserted in center comes out clean. Cool completely, about 1 hour, then cut into bars.

Lastly today, these are my fave of the day as far as the sweet tooth is concerned, although I dig on all three. These do require a few hours of chilling although the prep/cook process is easy, but this has a feel of a cross between apple pie and apple crisp with a shortbread crust. This is easily one of my top few apple desserts out here, absolutely apple-icious. Prep/cook time is about an hour, and this will get you a dozen squares of yumminess!!

Apple Cobbler Shortbread Squares

For The Crust

1 stick butter

¼ cup granulated sugar

1 tsp vanilla extract

1 cup flour

¼ teaspoon salt

For The Filling

3 large apples, peeled, cored, and thinly sliced

3 tbsp granulated sugar

2 tbsp flour

1 tsp ground cinnamon ¼ tsp ground nutmeg

For the Topping

1 cup light brown sugar

¾ cup flour 6 tbsp butter, softened

Preheat oven to 300 degrees. Coat an 8-inch square baking dish with cooking spray. In a medium bowl, beat 1 stick butter, ¼ cup sugar, and the vanilla until creamy. Add 1 cup flour and ¼ tsp salt and mix well. Press mixture evenly into baking dish. Bake 15 minutes. Meanwhile, in a large bowl, combine the filling ingredients and mix until apples are evenly coated. In a medium bowl, combine the topping ingredients and mix until crumbly. Sprinkle half the topping over crust. Increase oven temperature to 350 degrees.

Place apple mixture in an even layer over crust. Sprinkle with remaining topping. Bake 30-35 minutes or until toothpick comes out clean. Let cool 2 hours then refrigerate 2 hours. Serve or store in an airtight container if you have any leftovers, although doubtful.

I truly wish a great Christmas and Holiday Season to all my North Conway friends out there. May the snow start flying from Mother Nature, as well as by the snow making machines, so the mountains can start rocking and rolling out there as that would be the ultimate Christmas present to Happy Valley. Best of Times and I’ll see you all next year.

If you have any questions or feedback on anything, please reach out at fenwaysox10@gmail.com

First Day Hikes

For outdoor enthusiasts, there’s no better way to kick off the new year than with a brisk hike. New Hampshire State Parks will once again host the First Day Hikes, the increasingly popular New Year’s Day hiking event at select State Parks.

This year, hikers can traverse seven State Park locations hosting First Day Hikes: Greenfield State Park, White Lake State Park, Milan Hill State Park, Pisgah State Park, Monadnock State Park, Odiorne Point State Park, and new to the lineup, Frost Farm Historic Site.

Participants can embark on self-guided tours through historic sites, spot and identify native wildlife, or discover and experience nature. Hot cocoa and snacks will be served at the end of each hike. Pets are welcomed at most locations but must be leashed at all times (see registration page for pet-friendly locations).

Registration is required, but sameday registration is not allowed. For more information about each park and registration links, visit https://www. nhstateparks.org/news-events/firstday-hike

“We are thrilled to be part of this national celebration of state parks and getting people outdoors,” said Brian Wilson, Director of New Hampshire Division of Parks & Recreation.

” While any day is a good day to take a hike at a New Hampshire State Park, starting out the new year with the collective energy of First Day hikers is really special.”

This is the 12th year New Hampshire and State Parks have participated in the First Day Hikes program. The program is part of a nationwide initiative led by America’s State Parks to encourage people to get outdoors.

Here are a few helpful tips to keep in mind for participants:

All hikes will be rain, snow or shine.

Please remember to check the weather prior to the event.

Please dress in layers appropriate for the winter weather and wear appropriate footwear. For more information regarding recommended clothing and gear, visitHikeSafe.com.

Traction devices such as micro spikes or Yaktrax are highly recommended (trails may be icy and slippery).

Be sure to pack water and a snack for during the hike. The Park will provide a warm drink and healthy snack at the completion of the hike.

Nongame Program Seeks Support

In the Granite State there is growing concern about the survival of certain butterflies. TheNew Hampshire Wildlife Action Planidentifies nine of them as Species of Greatest Conservation Need, including the Karner blue, New Hampshire’s state butterfly. Also among those listed is the White Mountain fritillary, which is only found within the alpine zone of the White Mountains.

Recovery efforts are under way for these imperiled species, but other once common species now appear at risk. Monarch butterfly populations have declined by 90% globally over the last few decades. To make informed decisions regarding species and habitat protection, biologists must collect baseline information for many more of these important pollinators. The spectacular and varied colorations of butterflies, along with daylight-monitoring activities, make them easily accessible for identification—and ideal for expanded volunteer efforts in New Hampshire.

Data collected through citizen science monitoring projects will help inform the Nongame and Endangered Wildlife Program’s species location maps across the state, and provide information on critical habitat needs and associated risks, timing of life cycles, and species range shifts over time. Data collected through citizen science efforts will also be valuable in future revisions of the New Hampshire Wildlife Action Plan.

Your financial support will help build and enhance this important project monitoring New Hampshire’s diverse and important butterflies.Nongame biologists are ready to provide increased and improved training to further engage the volunteer network established thus far.

The Nongame Program relies on private donations to fund its vital work, including conservation of butterflies and other pollinators. These donations will provide the necessary matching funds for a federal grant acquired by the Department. Please give at www. nhfishandgame.com/Donations.aspx. Donations will help ensure that Nongame Program biologists have the resources they need beginning in the spring of 2023 to engage and train volunteer citizen scientists to coordinate known population survey efforts and assess the habitat and health of butterfly populations on both public and private lands. Pease make your tax-deductible contribution by December 31, 2022. Thank you for your support.

The NH Fish and Game Department’s Nongame and Endangered Wildlife Program works to protect over 400 species of mammals, birds, reptiles, and amphibians as well as thousands of insects and other invertebrates. The program relies in part on private contributions to accomplish its work and to raise matching funds required for state and federal grants. Learn more at www.wildnh.com/nongame.

Go Ahead, Turn Down That Thermostat

As we inch closer to winter, many of us have home heating costs on our mind: How much is it going to increase? And what can I do about it? Well, while we can’t individually control energy and fuel prices, there are things we can do to reduce energy usage related to heating our homes. In fact, there’s one simple thing you can build into your routine that will help: turn down your thermostat while sleeping or not at home.

There has long been debate about whether turning your thermostat down low actually saves money and energy. You may have heard the claim that the energy a furnace or boiler expends starting and stopping is more than if the device maintains a steady temperature. However, that conventional wisdom actually doesn’t bear out: The amount that you can save by turning the thermostat down during the times that you’re not benefitting from the heat vastly outweighs that startup energy consumption. In fact, the opposite can be true. When recovering from a setback, the burner spends more time

running in the “optimal combustion efficiency zone,” delivering more energy to your home with fewer emissions.

According to the U.S. Department of Energy, you can save as much as 10% a year on heating by simply turning your thermostat back 7 to 10 degrees for eight hours a day from its normal setting. During winter, the lower the temperature inside your home, the slower

the heat loss, so if you can keep the temperature lower for long periods of time – like when you are sleeping or at work – you will save more energy and reduce your heating bill. You can easily save energy in the winter by setting the thermostat to around 68°F while you’re awake and setting it lower while you’re asleep or away from home.

If you have a programmable thermostat or the means to get one, this type of routine savings can be even easier. You can set it as low as is comfortable in the winter and then lower the setpoint when you’re sleeping or away from home. Some smart thermostats even have occupancy sensors and will set back automatically when the home is empty.

Turning down your thermostat is just

one way to save on energy and heating costs in your home. Here are some others:

Reverse your ceiling fans to bring that warmer air circulating around your home down.

Replace your furnace’s filter regularly to save electricity.

Seal up any leaks or holes; this saves an average household $166 annually. Prioritize the ABCs: Start in the Attic, then Basement, then the Center of your home.

Ensure that any heat sources can deliver heat without restriction. Furniture can block both forced air vents and baseboard heat or radiators.

Put some area rugs in your rooms. This will improve comfort without turning up the thermostat.

During winter, keep the draperies and shades on your south-facing windows open during the day to allow the sunlight to enter your home and closed at night to reduce the chill you may feel from cold windows.

Overall, reducing your heat usage is a great way to save on costly bills and to be more eco-friendly. In areas like New England, where the winter months are cold, heating accounts for 30% to 50% of a household’s annual energy costs. Additionally, home heating and cooling is responsible for nearly 441 million tons of carbon dioxide annually.

So don’t be afraid to see how low you can go on your thermostat dial!