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The Third Month and the Mystique of Threes

By Joann Coskie

We’re all familiar with the Ides of March, and what happened to Julius Caesar, but there’s much more of interest regarding the month of March. To begin with, it’s the third month of the calendar. Succumbing to March Madness, let’s examine the world of threes. Three is the number of sides to a triangle. From antiquity the number three has been associated with magic and mystery. Three triangles locked together is called a Valknut, associated with the Norse god Odin. Here are a few more than three interesting three’s to think about. Actually, a lot more than a few.

According to sources, the number three appears in the Bible 467 times. Three cubed is 27, the number of books in the New Testament. Of course, with Christmas just past, we recall the visit of the three wise men who visited the holy family of Joseph, Mary and Jesus. After the Book of Acts the Holy Trinity of Father, Son and Holy Spirit became an accepted tenet of Christianity. St. Patrick’s feast day is in March and he is said to have used a three-leaf clover to explain that mystery. If you catch a leprechaun, you can demand three wishes. The pagans also endowed it with significance, believing in the Law of Threefold Return which declares that you are repaid threefold for your deeds. Shakespeare introduced three witches in Macbeth as the Weird Sisters, also known as the Wayward Sisters. True to most of Shakespeare’s writings, the invention of the Wayward Sisters most

likely came from other literature. In this case, Three Fates of classic Greek mythology; Clotho, Lachesis and Atropos. They determined the time of birth, the length of life, and the time of death.

The Bronte sisters were of a kinder, gentler sort and presumably could hear no evil, see no evil, and speak no evil; another group of three. More benevolent were Flora, Fauna and Merriweather, the fairy godmothers to Sleeping Beauty. Children also may remember the Three Billy Goats Gruff, the Three Little Pigs and the Three Little Kittens. Adding to the parade are a three-spot gourami, a three-spot crab, and a threespot butterflyfish.

Your actions affect you on three levels—physical, emotional and spiritual. Not unlike the relationship of protons, neutrons and electrons. But on a more contemporary application, three is prevalent in myriad (that’s more than three) ways. Everyone knows two’s company, three’s a crowd. Or it was until the sitcom, Three’s Company. Before that there were the movies Three Coins in the Fountain, Three Days of the Condor, the Three Faces of Eve, 3 Geezers and The Good, the Bad and the Ugly. In movies and literature, there are the Three Musketeers.

At a very early age, we encounter the magical, mystical number, first learning the three primary colors of red, blue and yellow. On the playground when children weren’t guessing Animal, Vegetable or Mineral, team choices were decided using Rock, Paper, Scissors. Education introduced the Nina, Pinta and Santa Maria and the three

bones in the ear (hammer, anvil & stirrup). In the home, the Collins Scrabble words dictionary lists 1,347 three-letter words, and three times 449 is 1,347. Outdoor activities include riding the tricycle and at a picnic the hilarious three-legged race. In Russia, you might go for a ride on a troika, a three-horse harnessed sledge. What excitement if you could get tickets to the three-ringed circus when it came to town! Adults laughed at the slapstick comedy of the Three Stooges and rocked to the music of Earth, Wind and Fire or Three Dog Night. And we can’t forget Peter, Paul and Mary, a great threesome. Threes are in the kitchen, too . . . I found 99 recipes using only 3 ingredients each, everything from soup, entrees and desserts; complete three-course meals.

Naturally, trouble comes in three’s if you ignore the traffic light’s red, yellow and green display or try to spend a three-dollar bill. Sailors coined the phrase ‘three sheets to the wind.’ Actually, it originated as ‘three sheets in the wind’ meaning trouble, referring to ropes controlling the sails being loose and flapping free. Hence, out of control or inebriated. Possibly on either red, white or rose wine. You wouldn’t want loose ropes when flying the Red, White and Blue. Thinking about the flag stirs up the memory of the danger of three on a match. The lit match might make the unlucky third party a target for the enemy. A less dangerous gamble would be trying for three of a kind in cards or betting on the trifecta. Skill and luck probably play a part when succeeding in a triple play. Is it luck or astrology’s

sun, moon and ascendant signs?

People come in three sizes; small, medium and large. Mankind is said to have three ages; youth, maturity, and elderly. Along the way are the milestones of birth, life and death. Two times three is six; three times six and you reach the age of majority. That means you have a voice in determining our government of Executive, Legislative and Judicial bodies. Three times the lucky number 7 and you are 21 and considered an adult, free to smoke, drink and be independent of your parents. Hopefully, you learned something when mom said “I’m going to count to three!”

Locally, we have the Tri-cities of Dover, Rochester and Somersworth, with the title ‘tri-city’ tagged to several businesses in the area. In Durham at the Three Chimneys Inn you can rest, recreate, and enjoy a repast.

I hope I’ve imparted some knowledge and amusement with this article, but the complete equation of three parts was stated best by Benjamin Franklin. He said “tell me and I forget. Teach me and I remember. Involve me and I learn.” Game developers must have bought into this hook, line and sinker . . . note how matching 3 symbols seems to be the ‘magic’ equation for winning. The ‘tail’ side of the Nobel Peace Prize medal depicts three men representing fraternal bond, a real win for society. This article didn’t really have a ‘beginning or middle’ but it does have an ‘end.’ And it wasn’t as easy as finding the pea in those three shuffled cups employed in a hat trick, but really, it seemed to be done in a thrice . . . easy as 1, 2, 3.

The Party People

Enter the Haggis at the Flying Monkey

Enter the Haggis is launching their first tour of 2023, boosted by a new band member, and fired up by the love of dedicated fans.

The 20-city tour concludes with a St. Patrick’s Day show at the Flying Monkey Performance Center in Plymouth on March 17. It’s the finale to a string of 23 shows, focused on the mid-west, southeast, and northeast regions of the U.S.

Caroline Browning of Asheville has joined on bass guitar, adding more woman power to the line-up. Her musical talents include keyboard, mandolin, and vocal harmonies.

Craig Downie, founding member of Enter the Haggis, is excited to welcome Browning into their midst:

“Caroline filled in on bass last year for a run of shows. We found her to be a great fit with her natural talent, positive attitude, and fresh sense of humor. We’re delighted that she can join us full-time.”

Downie is cornerstone to the band’s multi-instrumental prowess, switching between bagpipes, trumpet, Irish whistle, and harmonica. Front and center are lead vocalists Brian Buchanan

(fiddle, guitars, keys) and Trevor Lewington (guitars, songwriting). Bruce McCarthy’s drum kit adds hard-hitting percussive drive. Rose Baldino (fiddle, vocals) and Browning balance out the previously male dominated group.

The trajectory of the Canadian Celtic rockers spans two decades since a 2003 PBS special, “Live at Lanigan’s Ball,” brought them into an American orbit.

Enter the Haggis lifted off into 2023 from January’s inaugural Camp Haggis. The band hosted a 3-day weekend of performances and participatory activities, taking over an entire lakeside resort in Vermont. The event was attended by 200 ETH fans from across the country and will repeat in 2024.

Located in a historic 1920s movie house, the Flying Monkey Performance Center features a wide variety of live music and comedy shows, along with theatrical productions and films. There is a walk-up food counter with snacks, hot and cold meals, desserts, and beverages. Metered parking is available on Main Street and Downtown. Enter the Haggis showtime is 7:30 pm. For more information call (603) 536-2551.

Wolfeboro Friends of Music Presents a Touch of Ireland and Beyond

On Saturday, March 18, 2023, at 7:00 PM, WFOM brings to Wolfeboro the Strafford Wind Symphony’s concert, A Touch of Ireland and Beyond. The concert will be at Brewster Academy’s Anderson Hall. WFOM would like to thank Paul Zimmerman and YFI Custom Homes, our season sponsors, and J. Clifton Avery Insurance, and Meredith Village Savings Bank for sponsoring this performance.

The Strafford Wind Symphony (SWS) is comprised of fifty-five musicians from New Hampshire and Maine. The musicians are retired USAF and US Army bands, retired/present music educators, educators, medical professionals, business professionals, but most importantly, lifelong musicians and continuing students of music. SWS is directed by Wolfeboro’s own, Jeffrey Smith, Artistic Director and Robert Burns, Associate Conductor. SWS also is proud to premiere featured bassoon soloist and a senior at Kingswood Regional High School, Charlotte Gauthier. SWS has performed throughout Massachusetts, Maine, and New Hampshire for over thirty-three years at locations such as Boston Festival of Bands at Faneuil Hall Marketplace, Hampton Beach Shell, Old Orchard Beach Seaside Pavilion, Kennebunk Waterhouse Center, The Strand at Dover, Sanford Performing Arts Center, Rochester Opera House, Stark Park, Cate Park, and much more.

SWS will be celebrating with some

of the music of St. Patrick’s Day and modern wind band. Some of the repertoire to be performed will be Erin Go Bragh, Irish Songs for Voice and Band featuring vocalists Zoe Gouin and Gilda Pronych, Darwin’s Worm and Old Sored-Head featuring Charlotte Gauthier, The Last Unicorn, Mannin’ Veen, and much more.

Charlotte Gauthier has studied bassoon with Janet Polk in Durham, NH for the past six years. She has performed as a bassoonist in several regional youth bands and orchestras, and she has been selected twice to perform at the NH All-State Music Festival, receiving Outstanding Audition Honors in 2022 as the top-scoring bassoon player. Charlotte has been a four-time recipient of scholarships from the Wolfeboro Friends of Music to attend the SYMS summer music camp at UNH and the New England Music Camp in Sydney, ME. She has been accepted as an Honors student at both UNH and UMass Amherst for next year.

Tickets are available for $25 in Wolfeboro at the door or at Black’s Paper Store and Avery Insurance, or by visiting www.wfriendsofmusic.org, or by calling (603) 569-2151. The audience is encouraged, but not required, to be vaccinated and to wear masks. Middle School and Elementary students can attend FREE when accompanied by an adult, as are High School Students with their school ID.

Concord, New Hampshire

Stacey Morin

Ron Morin

Ron Morin

Stacey Morin

Newcomers Club Not Just for Newcomers

By Ginger Hankins

Did you know that the Lake Region Newcomers Club isn’t just for newcomers? There are many who have been members for years! I joined the Newcomer’s club before I moved to Wolfeboro this year. It gave me a readymade group of friends and events when I moved in.

LRNC members enjoyed many events in 2022, including karaoke night at Burnt Timber, First Friday breakfasts at Bistro 19, a wine dinner at Pavilion, Bunco nights, field trips to museums and bowling. We appreciate our community partners! Upcoming events include a jewelry-making workshop and Menopause the Musical in Laconia.

Joining the Newcomer’s Club allows members to participate in a wide variety of Special Interest Groups (SIGs). There are many options for active members to get outside, including SIGs for hiking, snowshoeing and kayaking.

The kayaking SIG is very active. In 2022, paddles occurred over the summer and into the early Fall. Thanks to the fantastic folks who volunteered to

lead the paddles, they had many fun Thursday excursions. Many of the folks who joined each week know the lakes well and tell meaningful stories about the wildlife we’ll see, history of the lake area and more. It’s a relaxing and enjoyable way to meet folks while getting fresh air and exercise.

The hiking SIG is also very active with three to four hikes per month from Spring through the Fall. Many of the outings include an easy and a difficult option to accommodate all members.

2022 hikes included Abenaki Tower, Wawbeek Rd on Mirror Lake, Fernald Station, Crawford Notch, Arethusa Falls and Frankenstein Cliffs, Cotton Hurd, Franconia Notch, Cannon Mt. Tower, Wolfeboro Train Station to Albee Beach, Knights Pond, Lockes Hill, Zealand Falls Hut, Thoreau Falls, Knight’s Pond, Moose Mt, Copple Crown Mountain, Mountain Lake, and Gilman Pond.

The Lunch Bunch SIG meets for lunches at local restaurants. This past

year they went to Skylight Dining (Kingswood Culinary Tech School) in Wolfeboro, Ellacoya in Gilford, Gusto Italian Cafe in Center Harbor, Back Bay Boathouse in Wolfeboro, Granite Steak & Grill in Rochester, Wolfetrap in Wolfeboro, Wontons in Wakefield, Bistro 19 in Wolfeboro, Castle in the Clouds in Moultonboro, Nolans in Wolfeboro, Horsefeathers in N. Conway and Lemon Grass in Moultonboro. Trips are planned for the coming months at Patrick’s Pub in Gilford and Hart’s Turkey in Meredith. An upcoming lunch is scheduled at the new LocalTopia in Wolfeboro.

The Wine Tasting SIG meets twice a month in members’ homes. Attendees bring wine and an appetizer or dessert to share. Each event has a theme or contest. There is also a book club and a shopping SIG. We are always looking for new members and SIG leaders.

We hope you will consider joining. Go to https://lrnc-nh.com/ for more information and to sign up for membership. You can also check out more photos of 2022 events on the LRNC Instagram page. Hope to see you soon!

Discover WILD New Hampshire Day Set

Save the date! There may be bone-chilling cold in the forecast, but spring is just around the corner, and with it comes the New Hampshire Fish and Game Department’s popular out-

door festival, Discover WILD New Hampshire Day. This free community event is set for Saturday, April 15, 2023. It takes place from 10:00 a.m. to 3:00 p.m. on the grounds of the New Hamp-

shire Fish and Game Department at 11 Hazen Drive in Concord, NH, rain or shine. Admission is free.

Celebrating 33 years of connecting resident and visitors with the outdoors, Discover WILD New Hampshire Day is a fun way for the whole family to explore New Hampshire’s wildlife resources and outdoor traditions. Browse educational exhibits presented by environmental and conservation organizations from throughout the state. See live animals, big fish, and trained falcons. Try your hand at archery, casting, fly-tying, and on an air-rifle range.

Watch retriever dogs in action. Get creative with hands-on craft activities. Plus, check out food truck alley—you’ll find something for every taste!

Discover WILD New Hampshire Day is hosted by the New Hampshire Fish and Game Department and presented by the Wildlife Heritage Foundation of New Hampshire, Fish and Game’s nonprofit partner (www.nhwildlifeheritage. org), with support from media sponsor Manchester Radio Group. Watch for more details about Discover WILD New Hampshire Day atwww. wildnh.com.

St. Paddy’s Day

By Kelly Ross

March brings us one of my all-time favorite holidays in St. Paddy’s Day. True, back in my day it was all about the partying, and I have still been known to celebrate in that respect at times but I’m too old to rip it up like I used to lol, but more importantly for me, it’s all about traditional Irish cooking. The cooking style of Irish tradition is most definitely unique to itself as no other cuisine is really similar.

Most people fall back on the usual corned beef and cabbage staple on the big day, but maybe because I’ve cooked so much of it over the years, I have lost interest, much like turkey on Thanksgiving. I do enjoy using both for sand-

wiches for the following days, but the big meal is just too worn out for me. I know I may be in the minority on that, but you cook those meals as much as I have in the restaurant biz, and I think there’s a good chance you would feel the same.

As a result, I don’t think I need to share that recipe, especially since most people are all too familiar on how to make a boiled dinner, so we’re going into more traditional Irish cuisine today, which does include stews, lamb, pot roasts all cooked with beer since that is what the Irish love to do. I have a couple of great Irish desserts as well, not to mention a copycat recipe on the classic fast food Shamrock Shake, although with alcohol

for the adult crowd. I know the shake is hardly traditional from an Irish standpoint, but hey, I couldn’t help myself. If any of you are looking for a “go to” recipe for the corned beef dinner though, feel free to email me and I’ll get one out to you.

Let’s start off with a very simple salad that has more fruit than veggies, and it is so refreshing. The dressing truly makes this, and my guess is that you will make this dressing again and again, whether for this salad or for one we are more accustomed to. This will make 4 salads, although you may find yourself wanting to make this more of a meal which would only give you 2-3, but feel free to double up on this crazy simple and very quick recipe, especially the dressing.

Irish Salad

1 package fresh baby spinach, 6 oz

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2 medium pears, thinly sliced

2 medium oranges, peeled and sectioned

2 tbsp crumbled feta cheese

2 tbsp chopped pistachios

For the Dressing

3 tbsp canola oil

2 tbsp fresh squeezed orange juice

1 tbsp fresh squeezed lemon juice

1 tsp honey

½ tsp grated orange zest

¼ tsp salt

Divide spinach among four plates, top with pears, oranges, cheese, and pistachios.

Whisk the dressing ingredients together, drizzle over salads and serve immediately. Was that easy enough for you?

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OK, let’s get down and dirty with some good ‘ole fashioned Irish cooking, so bust out the Guinness beer for the next few recipes. I don’t think it’s a mystery to most but Irish cooking is generally based on pub fare as Ireland isn’t known for restaurants nearly as much as pubs. Pubs have beer, so the process of elimination basically resulted in making beer a key flavor/ingredient. Not a bad thing as it does make for some original fare in a world of copycats. If you are not a fan of alcohol, I always suggest using non-alcoholic beer, although the alcohol generally gets cooked off. There is always a way to make it more to your liking. To start off, it’s time for a classic beef stew that is incredibly rich and robust and chock full of flavor. This has Dublin written all over it. This can be done on stovetop or slow cooker, although it must be started on stovetop as browning the beef is mandatory, as well as deglazing the pan to get all that great flavor off the bottom of it and into the stew where it belongs. Prep is 2030 minutes and cook time closer to 2 ½ hours on the stove and 3-8 hours in the slow cooker depending on if you want to cook on low or high. This will take care of 6 of you.

Irish Guinness Beef Stew

8 oz bacon or more, diced

2-2 ½ lbs beef chuck or top round

3 tbsp flour

2 medium-large sweet onions, chopped

3 cloves garlic, minced

4 medium-large Yukon gold potatoes, cut in 1-inch pieces

2 large carrots, chopped in ½ inch pieces

2 stalks celery, chopped in ½ inch pieces

1 large parsnip, chopped into ½ inch pieces

1 bottle Guinness Extra Stout, 16 oz

1 cup strong beef broth

2 tbsp Worcestershire sauce

¼ cup tomato paste

1 tbsp dried and ground porcini mushrooms. Not traditional, but oh so worth it

1 tsp dried thyme

1 tsp dried rosemary

1 ½ tsp salt

¼ tsp freshly ground black pepper

2 bay leaves

Salt and pepper to taste

Cut the beef into 1-inch cubed pieces. Sprinkle with some salt, pepper and the flour and toss to coat the pieces. Set aside. Fry the bacon pieces in a Dutch oven or heavy pot until done, then remove it with a slotted spoon, leaving the drippings in the pan. Working in batches and being careful not to overcrowd the pieces, generously brown the beef on all sides. Transfer the beef to a plate and repeat until all the beef is browned. Add the onions and fry them, adding more oil if necessary, until lightly browned, about 10 minutes. Add the vegetables and cook for another 5 minutes. Add the Guinness and bring it to a rapid boil, deglazing the bottom of the pot by scraping up the browned bits on the bottom. Boil for 2 minutes. Return the beef and bacon to the pot along with the remaining ingredients and stir to combine. At this point you can transfer everything to a slow cooker if you prefer and then cook on low for 6-8 hours or

on high for 3-4 hours. If keeping on the stove, bring it to a boil. Reduce the heat to low, cover and simmer for 2 hours. Add salt and pepper to taste. Serve with some crusty country bread or Irish soda bread. This soup is even better the next day, like most soups/stews.

On a somewhat similar note, let’s work some magic with a pot roast. In some respects, you will find some similarities to the stew, but this does have more of a dinner theme where the stew can be used as an app or meal, but regardless, this is another win. Prep is again near a half hour and cook time is close to 1 ¾ hours and again will feed 6. Again, the next day this will be outstanding as it obviously will be the day of.

Stout & Shiitake Pot Roast

3 tbsp olive oil, divided

1 boneless beef chuck roast, 2 ½-3 lbs

2 medium onions, sliced

1 garlic clove, minced

1 bottle stout beer, 12 oz

½ oz dried shiitake mushrooms, about

½ cup

1 tbsp brown sugar

1 tsp Worcestershire sauce

½ tsp dried savory

1 lb small red potatoes, about 8, cut into 1-inch pieces

2 medium carrots, sliced

½ cup water

½ tsp salt

¼ tsp pepper

In a Dutch oven, heat 1 tbsp oil over medium heat. Brown roast on all sides, remove from pan.

In same pan, heat remaining oil. Add onions and garlic and cook and stir until tender. Add beer, stirring to loosen browned bits from pan. Stir in mushrooms, brown sugar, Worcestershire sauce and savory. Return roast to pan. Bring to a boil. Reduce heat, simmer, covered, 1 ½ hours.

Stir in remaining ingredients. Return to a boil. Reduce heat to a simmer,

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covered, 15-25 minutes longer or until meat and vegetables are tender. If desired, skim fat and thicken cooking juices with a butter/flour roux for gravy. If you want to bulk up the gravy, add a little more beer and/or beef stock. Classic dish.

Where the last two dishes are more of the norm for all of us, although with an Irish twist, the next one is more upscale/high end, although still with beef but one that will require a side dish or two. FYI, I have a few great options later on. Short ribs are such a great dinner option and so delicious at the same time. If you can’t find short ribs in the meat section of your local supermarket, talk to the butcher. More times than not they will order some for you. It’s well worth it. Although this will take 6

hours to cook, it’s fairly simple, and oh so tender. Yes, a slow cooker is recommended and well worth it. This should take care of 5-6 hungry eaters. This has been one of my “go to” recipes for quite some time in the restaurant world, and not just for St. Paddy’s Day.

Dublin Braised Short Ribs

½ cup flour

1 ½ tsp salt

1 ½ tsp paprika

½ tsp ground mustard

4 lbs bone-in beef short ribs

2 tbsp canola oil

2 medium onions, sliced

1 cup Guinness beer, or beef broth if preferred

1 garlic clove, minced

2 tsp flour

1 tbsp cold water

In a shallow dish, combine the flour, salt, paprika and mustard. Add ribs in batches and turn to coat. In a large skil-

let, brown ribs in oil on all sides, drain. Place onions in a 5-qt. slow cooker, then add the ribs. Top with beer and garlic. Cover and cook on low for 6-7 hours or until meat is tender. Remove ribs and onions to a serving platter and keep warm. Skim fat from cooking juices and transfer to a small saucepan. Bring to a boil. Combine flour and water in a small bowl until smooth, then gradually stir into the pan. Bring to a boil, cook and stir for 2 minutes or until thickened. Serve with ribs.

It is time to bring lamb into the equation as lamb is a popular entrée in Ireland, and as a rule, they like to bust out the Guinness once again, which will be the last time today, well maybe until one dessert. I have prepped/cooked lamb most of my life, not to mention love eating it, and I must admit I have never been a fan of the mint jelly. UGHH. Granted it is green, but the Irish generally don’t approve of it either. Their usual choice is a tomato jam or a fruit chutney, which you can find in most supermarkets. I obviously can’t tell you what to do, but I strongly suggest it over the green stuff. You will again need to give this a good sear like all the others and then let it slow cook. Like the short ribs, I suggest one of the upcoming classic Irish side dishes to go with it. The caveat to this one is it is usually cooked the day before and then brought back to life the next day, which I am a big fan of. Go through the recipe and you can make the decision for yourself, but if eating the day of, please skim the excess fat from the surface of the liquid with a spoon. This will feed 5 of you easily and if you are a lamb fan, you are going to be all over this one.

Guinness Braised Lamb

1 butterflied boneless lamb shoulder, about 5 lbs, trimmed of excess fat and cut in half

Coarse salt and freshly ground pepper

3 tbsp flour

1 tbsp extra-virgin olive oil

1 large onion, peeled and coarsely chopped

6 cloves garlic, 3-3 ½ tbsp

2 sprigs fresh rosemary

2 tbsp tomato paste

2 tbsp Worcestershire sauce

1 bottle of Guinness, 12 oz

1 ¾ cups chicken broth

Store-bought tomato jam or fruit chutney for serving time

Preheat oven to 325 degrees. Season lamb generously with salt and pepper. Sprinkle evenly with flour. Heat oil in a braiser pan or large deep-sided skillet over medium-high. Working in 2 batches, sear lamb, fat-side down first, until browned all over, 5-7 minutes a batch. Transfer to a platter. Reduce heat to medium. Add onion to pan and cook, stirring occasionally, until softened, 5-6 minutes. Stir in garlic, rosemary, and tomato paste. Cook, stirring, until fragrant, about 1 minute. Add Worcestershire, stout, and broth. Bring to a boil, scraping up browned bits from bottom of pan. Return lamb, fat-side up, and any accumulated juices to pan and return to a boil. Cover the pan and transfer to oven. Cook, spooning juices over lamb every 30 minutes, until meat is fork-tender, 2 ½-3 hours. Remove from oven, uncover, and let cool completely. Cover and refrigerate at least 1 day and up to 3 days. Remove solidified fat from top. Place pan on a burner over medium-low and gently simmer, covered, until lamb is warmed through, about 15-20 minutes. Remove rosemary. Using 2 forks, shred meat into large pieces. Transfer to a tureen or other rimmed serving platter. Pour braising liquid over lamb. Serve with jam or chutney. Outstanding!!

One last entrée before we move on to side dishes, and this one is as traditionally Irish as it comes, Bangers and Mashed. This recipe is hardly rocket science, and bangers in general is a loose term for sausage, usually a thicker, mild pork sausage link dish, but the choice is yours. As much as I love Italian sausage, this isn’t the time for it in my opinion, but again, you are the boss once it’s cooking time. This will feed 4-6 depending on the size of sausage you use and who is eating. I am also tossing in a recipe for a great onion gravy which you may want to use. You can have this dish done in an hour, which is

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much quicker than the prior bunch.

Bangers and Mash

2 lbs russet potatoes, peeled

Salt and pepper

2 tbsp butter

½ cup whole milk

2 cups shredded Irish cheddar, about 6 oz

Freshly grated nutmeg

2 tsp oil

8 bangers, about 1 ½ lbs or more if preferred

½ cup red wine

8 oz sweet onion, sliced thin into rounds

2 tbsp flour

2 cups chicken broth

1 tbsp soy sauce

½ tsp Worcestershire sauce

Put potatoes in a medium pot and cover with cold water. Add 2 tsp salt. Bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain potatoes in a colander and return to pot. Mash potatoes with butter, milk, cheese, and a few gratings of nutmeg. Season with salt and pepper, keeping warm. Meanwhile, preheat a large skillet over medium-high. Add oil and bangers. Cook, turning occasionally to brown all over, about 6 minutes. Remove bangers to plate. Return skillet to medium heat. Add onions and cook, stirring occasionally, until softened and browned, about 8 minutes. Add wine and cook, scraping bottom of pan with wooden spoon to release brown bits, until liquid is reduced by three-quarters, about 3 minutes. Add flour and cook, stirring, 1 minute. Stir in broth,

soy sauce, and Worcestershire. Return bangers and any accumulated juices to skillet. Bring to a boil and cook, turning sausages several times, until juices thicken to a gravy-like consistency and bangers are cooked through, about 8 minutes. Serve with mashed potatoes. Simple and awesome.

I’m guessing this won’t come as any mystery, but the Irish sure do love their spuds. Granted most of us in this side of the world do as well, but they have a great way of putting a twist on what we do. I have an awesome mashed recipe with much more than just taters and it’s arguably my all-time favorite ever, plus I have an outstanding potato pancake recipe that is also very unique. As for the mashed, my usual staple when making mashed for myself is chock full of horseradish and although in a much different way, the Irish do the same with this one. You can put this tater dish together in 35-45 minutes and this will give you 8 side dishes.

Triple Mash with Horseradish

Breadcrumbs

1 ¾ pounds Yukon Gold potatoes, peeled and cubed

4 medium parsnips, about 1 ¼ lbs, peeled and cubed

2 ½ cups cubed peeled rutabaga

2 tsp salt

½ cup butter, divided

1 cup soft breadcrumbs

2 tbsp or more prepared horseradish

1 cup whole milk

¼ - ½ tsp salt

¼ tsp pepper

Place potatoes, parsnips, rutabaga, and salt in a 6-qt. stockpot, add water to cover. Bring to a boil. Reduce heat and

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cook, uncovered, 15-20 minutes or until tender. Meanwhile, in a skillet, heat ¼ cup butter over medium heat. Add breadcrumbs, cook, and stir 3-5 minutes or until toasted. Stir in horseradish, remove from heat. Drain vegetables, return to pot. Mash vegetables over low heat, gradually adding milk, salt, pepper, and remaining butter. Transfer to a serving dish, sprinkle with breadcrumbs. I usually like to pop into a preheated 425-degree oven for 5-7 minutes before serving, but awesome either way.

As for the potato pancakes, this one is a little funky, simple, and again awesome. In Ireland, they call these Irish Boxty, which out their way is their holy grail version of mini pancakes made with a combo of both mashed and shredded raw potatoes before pan frying them. They are almost scone-like. Pretty different, right? I have used these at breakfast as well as a side at dinner. For breakfast, I usually add some cooked, chopped bacon to the mix but you could obviously do the same for dinner if you

care to. I sometimes add chopped scallions to the mix as well, but again, the choice is yours. I am offering up the basic recipe and take the bull by the horns from there. This recipe calls for 2 cups of your choice of mashed potatoes combined with 1 pound of grated raw potato as well as few other things. This should feed 4-6 easily, and how big you make them is up to you. My usual is 2 inches in diameter.

Irish Boxty (Irish Potato Pancakes)

4 cups flour

2 tsp baking powder

2 tsp Kosher or sea salt

2 cups, about 8 oz, mashed potatoes, boiled in salted water

1 lb grated, raw potato, about 3 cups. Use a regular grater

2 cup buttermilk, or more if needed

Butter for the pan

In a small bowl, place the flour, baking powder and salt, combine well

• ‘Cue the Grill

continued on page 12

and set aside. In a large mixing bowl, combine your mashed potatoes with the grated raw potato, then add the dry goods and mix well. Slowly add the buttermilk and stir gently making sure not to over mix. The mixture should be like a very firm, thick batter, much like a dough, so add more buttermilk if needed. Heat a nonstick frying pan over medium-high heat, and add a pat of butter, just before scooping out some of the boxy batter onto the pan. Flatten and shape into a nice, round pancake shape and fry until golden brown on the bottom. Turn and continue to cook until golden brown on top too, turning the heat down if they are browning too quickly. Keep in mind there is raw potatoes which do need to cook. Continue to add a little butter and fry the boxty until all the batter is finished. Serve hot. Again, feel free to throw in any other favorite flavors to this, but this recipe is their usual “go to”.

Yes, my friends, even the Irish love their sweets, so let’s move on to a couple of them, plus a shamrock shake.

First off, we are busting out the Guinness again for some awesome cupcakes with chocolate being the main ingredient. If you care to, and if you have access to a specialty candy store, I like to decorate these with many mini chocolate hearts which make great clovers on the top. Hardly a necessity, but it does add a pretty cool appearance to them. Total time on these is about 1 ¾ hours and will get you 2 dozen cupcakes.

Chocolate-Stout Cupcakes

16 oz cream cheese, room temp

1 stick unsalted butter, room temp

2 cups confectioners’ sugar

1 tsp pure vanilla extract

¼ tsp kosher salt

2 cups unbleached all-purpose flour

2 cups, plus 2 tbsp sugar

1 tsp baking soda

1 tsp kosher salt

2 sticks unsalted butter

1/3 cup unsweetened Dutch-process cocoa powder

1 bottle Guinness, about 1 1/3 cups and drink what little is left.

2 large eggs, lightly beaten

¼ cup sour cream

1 lime

96 mini chocolate gold hearts

For the frosting, beat cream cheese with butter until fluffy, about 5 minutes. Add confectioners’ sugar, 1 cup at a time, and beat until smooth, scraping down sides of bowl as necessary. Beat in vanilla and salt. Frosting can be stored in an airtight container in refrigerator for up to 5 days if need be. It is much easier to frost the cupcakes if at room temp at game time. As for the cupcakes, preheat oven to 375 degrees. Line two standard 12-cup muffin tins with paper baking cups. In a large bowl, whisk together flour, 2 cups sugar, baking soda, and salt. Melt butter in a saucepan over medium heat. Whisk in cocoa powder, then stout. Increase heat to medium-high and bring mixture to a boil, whisking occasionally. Remove from heat, stir into flour mixture just until combined. Stir in eggs and sour cream. Divide batter evenly among cups, filling each two-thirds of the way. Bake, rotating once, until cupcakes spring back and a tester inserted in centers comes out clean, 16-18 minutes.

Nature’s Gift Medical

Transfer cupcakes to wire racks and let cool completely. Meanwhile, peel wide strips of lime zest with a vegetable peeler. Thinly slice zest into 1/8-inch-wide strips. Coat strips in remaining 2 tbsp sugar, then cut into ½ inch long pieces. Spread cupcakes with 2 cups+ of frosting, reserving the extra for another use. Top each with 4 gold hearts forming a shamrock and 1 piece of sugared lime zest to make a stem. The perfect St. Paddy’s Day dessert for presentation, plus they are delicious as well.

This next one is for the most diehard of the Irish crew. Warm puddings aren’t for everyone, although I have always been a fan of just about any I have had, and this one is again very original. If you are a fan of molasses, you should be all over this as much as I am. Throw some cranberries in as well for good measure and this steamed pudding dessert is a clear Irish winner. Total time on this is barely an hour and will give you 6-8 dessert servings depending on how you portion. Ideally, you will need a 4-cup pudding mold of sorts that fits into a pot as it is steamed. You won’t be disappointed.

Steamed Cranberry and Molasses Pudding

1-1/3 cups flour

2 tsp baking soda

1 tsp baking powder

½ cup molasses

1/3 cup hot water

2 cups chopped fresh or frozen cranberries

For The Butter Sauce

½ cup butter, cubed

1 cup sugar

1 cup heavy whipping cream

In a large bowl, combine the flour, baking soda and baking powder. Combine molasses and water, then stir into dry ingredients. Fold in cranberries. Pour into a well-greased 4-cup pudding mold, then cover. Place mold on a rack in a deep stockpot, then add 1 inch of hot water to pan. Bring to a gentle boil,

cover and steam for 1 hour or until a toothpick inserted in the center comes out clean, adding water to pan as needed. Let stand for 5 minutes before removing from mold. In a small saucepan, melt butter, then stir in sugar and cream. Cook and stir over medium heat for 3-5 minutes or until heated through. Unmold pudding onto a serving plate, cut into wedges and serve warm with the sauce. A Perfect Irish Tradition!

Lastly today, this is hardly traditional in Ireland, but here in the good ‘ole USA, this is a staple for many this time of year, although not quite this version. This a yummy cocktail, an alcoholic version of the fast-food classic Shamrock Shake. Very quick and easy to make and will make 4 frozen drinks, although most of my crowd of friends will make this for 2.

The Drunken Shamrock Shake

6 cups vanilla ice cream

¼ cup milk

¼ cup Baileys Irish Crème

¼ cup whipped or vanilla vodka

¼ cup crème de menthe liqueur

2-3 drops green food coloring

Whipped cream for garnish

Maraschino cherries

Green colored sugar crystals for garnish, optional

In a large blender, add the first 6 ingredients. Blend until smooth and creamy, about 60 seconds. Pour into your favorite serving glasses. Add a generous dollop of whipped cream to the top of each milkshake. Top off with a maraschino cherry and a sprinkling of green sugar crystals.

That’s it for today. I hope all of you leprechauns get your green on for the big day, and be responsible if hitting the local pubs. Continue to spoil your taste buds regularly my friends, and I’ll catch up with you in a few weeks. If you have any questions or feedback, please reach out at fenwaysox10@gmail.com.

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Ukrainian Easter Egg Classes

Join us at the League of NH Craftsmen – Meredith Fine Craft Gallery will be offering two Ukrainian Easter egg classes with juried artist Shannon Wallis on Saturday, March 25th, 2023 The first class is from 9 am – 12:30 pmand the second class is2:00 pm – 5:30 pm.

Learn the ancient Ukrainian Easter egg art of pysanky. Since pagan times, Ukrainians have decorated eggs to welcome spring. In this hands-on class you will learn how to divide a chicken egg, use hot beeswax applied with a kistka funnel to draw on the egg over a succession of aniline dyes, and blow out the egg to create a beautiful, one-of-akind keepsake.

Shannon is a former elementary school art and nursery school teacher who has been writing pysanky in Vermont since 1994 when she learned the technique from another art teacher. Shannon is delighted to be teaching again at the Meredith Fine Craft Gallery. While Shannon has no Ukrainian or Eastern European ancestry, she has fallen in love with pysanky as an art form. Shannon finds both the traditional and modern designs enticing, especially when they involve geometry.

Shannon teaches pysanky in her home studio, on Zoom, at various pysanky

retreats, and is delighted to be teaching again at Catskills Pysanky Workshop Shannon won the People’s Choice Award in the Classic category in the first annual International Pysanka Exhibition at the Ukrainian Museum of Canada, Ontario Branch in June 2019. She is a juried member of the League of NH Craftsmen in mixed media and sells her pysanky and batik eggs online and at various galleries, craft shows and farmers markets. Besides being an egg artist, Shannon is a wife and a mother of two young adults.

Tuition is $50.00 per student with a $12 materials fee paid to the instructor on the day of class.

What to bring:Students, please wear clothes that you don’t mind getting dye on, reading glasses, and something to tie your long hair back. Space is limited and pre-registration is required. Those who wish to take the class MUST sign up by March 17, 2023

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

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

Homecoming Comedy Show with Wolfeboro’s own Carolyn Plummer

Ready to laugh wicked hard? You are in for a Lakes Region treat when Carolyn Plummer’s Homecoming Comedy Show hits The Village Players on Saturday July 8 Presented by Hot Mic Events.

Wolfeboro is home and we wanted to bring a few of our friends to celebrate this 4th of July Weekend where it all started.

Joining Carolyn is a familiar Hollywood face, Lenny Clarke! Lenny is known for his legendary standup with many appearances on the Tonight Show with Jimmy Fallon as well as movie and tv work on Rescue Me and most recently in the new Michael Myers slasher Halloween Kills. Also appearing is Boston Comic and radio host from WSRS and WHYN Chris Zito.

Tickets are on sale now at: wolfebo-

rocomedy.ticketleap.com/

Admission Ticket $40. Doors open at 6:45 and show starts 7:30pm sharp at The Village Players in Wolfeboro. Ticket includes general admission access to the after party at Marker 21 in Wolfeboro after the show. cash bar for beer & wine and bites for sale the before show from Marker 21.

$60 - VIP meet and greet Pre-Party upgrade- Mingle with our comic’s at our VIP pre-party from 6pm to 6:45pm with complimentary adult beverage tastings from Belaire, Stella Artois & Buena Gave and appetizers from Marker 21. Meet & Greet with our stars and take a selfie before doors open to general admission at 6:45pm. Ticket includes priority admission to the after party at Marker 21 (33 Dockside Wolfeboro, NH)

COZY CABIN RUSTICS —FURNITURE & MATTRESSES—

COZY CABIN RUSTICS —FURNITURE & MATTRESSES—

LocalFREEDelivery & Setup

Cozy Cabin Rustics

- Furniture & Mattresses -

PLYMOUTH 599 Tenney Mtn. Hwy. 603-238-3250

Mon-Sat 9-5 / Sun 10-5

Pub specializing in Cra Beer and the food that goes with it! 36 ROTATING CRAFT BEER TAPS

Full Liquor and Wine - Full Menu Best Pizza in the Region!

603-409-9344

59 DOE AVENUE | LACONIA, NH cra beerxchange@yahoo.com

FB: @cra beerxchange

Pub with 100+ Rotating Craft Beers, Canned Cocktails and Wine Delicious Pub Food and Best Pizza in the Region!

Beer Store with 1000+ Craft Beers, Canned Cocktails, and Wine to-go!

Pub: 603-409-9983 & Store: 603-409-9980

604 Endicott St., N | Laconia, NH (Directly across from Fun Spot)

cbxannex@yahoo.com

FB: @cbxannex

Through March, Lakes Region Curling Assoc. Winter League, matches Sunday evenings from 5-7 pm, Pop Whalen Ice and Arts Center, Wolfeboro, info: www.lakesregioncurlingnh.org.

March 6, Abstract Expressionism for Beginners, 6:30-8:30 pm, Makers Mill, 23 Bay St., Wolfeboro, info/pre-register: 569-1500, www.makersmill.org. (A 4-week class: March 6, 13, 20 and 27.)

March 6, Brain Boot Camp, 10 am, community event, all welcome, Wolfeboro Parks & Rec., 390 Pine Hill Rd., Wolfeboro, 569-5639.

March 6, Intro to Midarm Quilting Machine, 10-11:30 am or noon-1:30 pm, Makers Mill, 23 Bay St., Wolfeboro, info/pre-register: 569-1500, www. makersmill.org.

March 6, Spin in the Mill, learn about spinning wool, 1 pm, tickets: $10 p/p, Belknap Mill, 25 Beacon St. East, Laconia, 524-8813, www.belknapmill.org.

March 7, Dog, 6:30 pm, feature film at Hermit Woods winery, 72 Main St., Meredith, info: 253-7968, www.hermitwoods.com.

March 7, Monthly Fiber Mingle, 7 pm, Makers Mill, 23 Bay St., Wolfeboro, info/pre-register: 569-1500, www.makersmill.org.

March 7, Moonlight Tour, Moonlit Hike, Snowshoe, 6-8 pm,Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www. prescottfarm.org. Call ahead for pre-registration: 366-5695.

March 7, Science Pub Live, Communicating Conservation Through Art, 5:30-7 pm, Raisa Kochmaruk from the Hubbard Brook Research Foundation will be speaking about conservation through art, Walter’s Basin, Holderness, presented by Squam Lakes Natural Science Center, Squam Lakes Association, and Squam Lakes Conservation Society, limited space; pre-registration required: www.nhnature.org.

March 8, A Walk Back in Time, 6:30 pm, free, Laconia Public Library, 695 N. Main St., Laconia, cellar hole history, discoveries, info: 524-4775.

March 8, An Evening with Ruth Ginsburg Bader, 6-7 pm, pre-registration required: Moultonborough Public Library, 4 Holland St., Moultonborough, 476-8895, www.moultonboroughlibrary.org.

March 8, Cricut Class, 6-8:30 pm, Makers Mill, 23 Bay St., Wolfeboro, 5691500, www.makersmill.org.

March 8, Guided Hike, Mt. Percival and Mt. Morgan, free, 10 am, Squam Lakes Assoc., Holderness, pre-registration required: 968-7336,www.squamlakes.org.

March 9, Community Sneak Peek, 4-6 pm, NH Boat Museum, see the new facility, 130 Whittier Highway, Moultonborough, free, info:www.nhbm.org.

March 9, Intro to Midarm Quilting Machine, 6-7:30 pm, Makers Mill, 23 BaySt., Wolfeboro, info/pre-register: 569-1500, www.makersmill.org.

March 9, Messages From Spirit, with Mediums Lauren Rainbow and Cindy Kaza, 7:30 pm, Bank of NH Stage, 16 S. Main St., Concord, tickets: www.ccanh.com, 225-1111.

March 9, Red Hot Chili Pipers, 8 pm, Colonial Theatre, 609 Main St., Laconia, tickets/info: www.coloniallaconia.com, 1-800-657-8774.

March 9, Relaxation Drawing, Art to You with Larry, 6 pm, Meredith Public Library, Main St., Meredith, call to save a spot: 279-4303.

March 9, Square Dance, 7:30-10 pm, Barn on the Pemi, 341 Daniel Webster Highway, $15 band contribution, 481-0789, email: howe.gen@gmail.com.

March 10, Mother and Daughter Game Night, Tapply Thompson Community Center, Bristol, 744-2521.

March 10, Piano Nights at Hermit Woods, with Michael Gallagan, 6-9 pm, Hermit Woods Winery, 72 Main St., Meredith, info: 253-7968, www. hermitwoods.com.

March 10, Steve Sweeney & Friends, 8 pm, Rochester Opera House, 31 Wakefield St., Rochester, 335-1992, www.rochesteroperahouse.com.

March 11, Dance Northeast with Sole City Dance, 2 & 7 pm, Rochester Opera House, 31 Wakefield St., Rochester, 335-1992, www.rochesteroperahouse.com.

March 11, Jam Session, Tyler Davis, Gunstock Mt. Resort, 719 Cherry Valley Rd., Gilford, www.gunstock.com, 293-4341.

March 11, Paint & Decorate a Wooden Frame, 1:30-4:30 pm, Makers Mill, 23 Bay St., Wolfeboro, info/pre-register: 569-1500, www.makersmill.org.

March 11, Piano Nights at Hermit Woods, with David Lockwood, 6-9 pm, Hermit Woods Winery, 72 Main St., Meredith, info: 253-7968, www. hermitwoods.com.

March 11, Saturday Afternoon Music Series, featuring Sam Seasonal, 3-6 pm, Gunstock Mt. Resort, 719 Cherry Valley Rd., Gilford, www.gunstock.com, 293-4341.

March 11, Stephen Marley Old Soul Unplugged, 7:30 pm, Flying Monkey Movie & Performance Center, 39 Main St., Plymouth, tickets/info: www. flyingmonekynh.com, 536-2551.

March 11, 18 & 25, Tap into Maple, 10 am-3 pm,Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www.prescottfarm.org. Tours hourly. Call ahead for pre-registration: 366-5695.

March 12, Wild Winter Walk, 10-11:30 am, learn about animals that live at Science Center in winter, outdoor program, kids (age 7 & up) and adults, preregistration required: Squam Lakes Natural Science Center, 23 Science Center Rd., Holderness, 968-7194, www.nhnature.org.

March 13, Spin in the Mill, learn about spinning wool, 1 pm, tickets: $10 p/p, Belknap Mill, 25 Beacon St. East, Laconia, 524-8813, www.belknapmill.org.

March 15, Cricut Class, 6-8:30 pm, Makers Mill, 23 Bay St., Wolfeboro, 5691500, www.makersmill.org.

March 15, Printmaking and Resist Techniques for Fabric, 12:30-2:30 pm, Makers Mill, 23 Bay St., Wolfeboro, info/pre-register: 569-1500, www. makersmill.org. Also on March 22, 29 & April 5.

March 15-19, Francis Piche Invitational Race, Gunstock Mt. Resort, 719 Cherry Valley Rd., Gilford, www.gunstock.com, 293-4341.

March 16, Katie Dobbins Concert, Bell & Brick Concert Series, 6:30-7:30 pm, tickets: $10 p/p, Belknap Mill, 25 Beacon St. East, Laconia, 524-8813, www.belknapmill.org.

March 17, Bearly Dead: The Ultimate Grateful Dead Tribute, 8 pm, Rochester Opera House, 31 Wakefield St., Rochester, 335-1992, www. rochesteroperahouse.com.

March 17, Enter the Haggis, 7:30 pm, Flying Monkey Movie & Performance Center, 39 Main St., Plymouth, tickets/info: www.flyingmonekynh.com, 5362551.

March 17, Friday Night Meltdown, 7-8:30 pm, fun skating with DJ, lights, prizes for all ages, Merrill Fay Arena, 463 Province Rd., Laconia, 528-0789, $15 for skaters.

March 18, Piano Nights at Hermit Woods, with Sue Howard, 6-9 pm, Hermit Woods Winery, 72 Main St., Meredith, info: 253-7968, www.hermitwoods.com.

March 18, Friends Book Sale, 9 am-noon, Madison Public Library, 1895 Village Rd., Madison, 367-8545.

March 18, Hollywood Nights - The Bob Seger Experience, 8 pm, Rochester Opera House, 31 Wakefield St., Rochester, 335-1992, www.rochesteroperahouse. com.

March 10, Piano Nights at Hermit Woods, with Chris Mega, 6-9 pm, Hermit Woods Winery, 72 Main St., Meredith, info: 253-7968, www.hermitwoods.com.

March 18, Pie & Bake Sale, 8 am-1 pm, baked goods, chowder to go, puzzles, books, gift items, coffee, Union Congregational Church, 80 Main St., Union, 473-2727.

March 18, Saving Animals Indoor Triathlon at Funspot, team check in begins at 9 am, mini golf, candlepin bowling and games of skee ball, darts and pinball, Funspot, Rt. 3, Weirs Beach, registration/info: 888-436-1999.

March 18, Strafford Wind Symphony, 7 pm, presented by Wolfeboro Friends of Music, First Congregational Church, 115 S. Main St., Wolfeboro, ticket/info: www.wfriendsofmusic.org.

March 18, Wild Winter Walk, 10-11:30 am, learn about animals that live at Science Center in winter, outdoor program, kids (age 7 & up) and adults, preregistration required: Squam Lakes Natural Science Center, 23 Science Center Rd., Holderness, 968-7194, www.nhnature.org.

March 18 & April 1, Sugar Camp Guided Hiking Tour, 1-4 pm, Canterbury Shaker Village, Shaker Rd., Canterbury, 783-9511, www.shakers.org.

March 18-19, Maple Weekend in NH, visit sap houses, get samples all over NH, info/list of locations: www.nhmapleproducers.com.

Start Your Day Off Over Easy

BREAKFAST & LUNCH - MADE FRESH DAILY

Grab breakfast or lunch at e Farmer’s Kitchen. We use only the freshest ingredients for our homemade creations. Come by today to try our:

100% Colombian Co eefreshly ground from whole beans

Farm fresh eggs | Specialty Omelets

Eggs 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!

444 NH Route 11 Farmington | 603-755-9900

www.Farmerskitchen-NH.com

Due to the great results we’ve had in the past with Dining Out Magazine, we feel it important to inform our valued guests and friends of a small typographical error in this winter edition. Small Plate Specials are served from 4pm-6pm, Tuesdays, Wednesday and Thursdays. We are closed on Sundays and Mondays. We apologize for any inconvenience.

yrna’s Classic Cuisine

Italian & American Comfort Food

Formerly known as Nadia’s Trattoria, voted a top ten restaurant in New Hampshire by Boston Magazine. 131 Lake Street, Gilford; Paugus Bay Plaza under the Canopy 603-527-8144 • myrnascc.com

March 19, Scott Bradlee’s Postmodern Jukebox: Life in the Past Lane Tour, 6:30 pm, Flying Monkey Movie & Performance Center, 39 Main St., Plymouth, tickets/info: www.flyingmonekynh.com, 536-2551.

March 20, Spin in the Mill, learn about spinning wool, 1 pm, tickets: $10 p/p, Belknap Mill, 25 Beacon St. East, Laconia, 524-8813, www.belknapmill.org.

March 21, Science Pub Live, Communicating Conservation Through Art, 5:30-7 pm, learn about the work of visual artist Jenn Houle, who explores human’s relationship to the natural world, inspired by energy cycles in nature and environmental concerns, Walter’s Basin, Holderness, presented by Squam Lakes Natural Science Center, Squam Lakes Association, and Squam Lakes Conservation Society, limited space; pre-registration required: www.nhnature. org.

March 22, Cricut Class, 6-8:30 pm, Makers Mill, 23 Bay St., Wolfeboro, 5691500, www.makersmill.org.

March 22, Nature Station, 1-3 pm, free, all welcome, Grey Rocks Conservation Area, 178 N Shore Rd., Hebron, Newfound Lake Region Assoc., 744-8689, www.newfoundlake.org.

March 23, Ireland with Michael Londra, 8 pm, Chubb Theatre, 44 S. Main St., Concord, tickets: www.ccanh.com, 225-1111.

March 24, Dueling Pianos, 8 pm, Bank of NH Stage, 16 S. Main St., Concord, tickets: www.ccanh.com, 225-1111.

March 24, Piano Nights at Hermit Woods, with DeMarco Alvarez-Leonardo, 6-9 pm, Hermit Woods Winery, 72 Main St., Meredith, info: 253-7968, www. hermitwoods.com.

March 24-26, Charlotte’s Web, Winnipesaukee Playhouse, 33 Footlight Circle, Meredith, tickets/info: 279-0333, www.winnipesaukeeplayhouse.org.

March 25, Haydn Seek, 7 pm, Lakes Region Symphony Orchestra, Inter-Lakes Auditorium, Meredith, tickets/info: www.lrso.org.

March 25, Juston McKinney, 8 pm, Chubb Theatre, 44 S. Main St., Concord, tickets: www.ccanh.com, 225-1111.

March 25, Lotus Land: The American RUSH Tribute, 8 pm, Rochester Opera House, 31 Wakefield St., Rochester, 335-1992, www.rochesteroperahouse.com.

March 25, Nature Station, 10 am-noon, free, all welcome, Grey Rocks Conservation Area, 178 N Shore Rd., Hebron, Newfound Lake Region Assoc., 744-8689, www.newfoundlake.org.

March 25, Saturday Afternoon Music Series, featuring Miller Lite, 3-6 pm, Gunstock Mt. Resort, 719 Cherry Valley Rd., Gilford, www.gunstock.com, 2934341.

March 25, Piano Nights at Hermit Woods, with David Lockwood, 6-9 pm, Hermit Woods Winery, 72 Main St., Meredith, info: 253-7968, www. hermitwoods.com.

March 25, Spring Equinox, Indigenous Storytelling, by Moose Mt. Regional Greenways, takes place in New Durham, 2-3 pm, info: 473-2020, www.mmrgnh. org.

March 25, St. Patrick’s Day with the New England Irish Harp Orchestra, 2 pm, free, Laconia Public Library, 695 Main St., Laconia, 524-4775.

March 25, Ukrainian Easter Eggs, with Shannon Wallis, 9 am-12:30 pm or 2-5:30 pm, League of NH Craftsmen Meredith Fine Craft Gallery, learn the Easter egg art of pysanky, info/pre-register: 279-7920, 279 Daniel Webster Highway, Meredith. Must register by March 17 for the class.

March 25 & 26, Walk-In and Weave, 1-3 pm, Makers Mill, 23 Bay St., Wolfeboro, info/pre-register: 569-1500, www.makersmill.org.

March 26, Matt Rife, 5 &8 pm, Chubb Theatre, 44 S. Main St., Concord, tickets: www.ccanh.com, 225-1111.

March 27, Spin in the Mill, learn about spinning wool, 1 pm, tickets: $10 p/p, Belknap Mill, 25 Beacon St. East, Laconia, 524-8813, www.belknapmill.org.

March 29, Cricut Class, 6-8:30 pm, Makers Mill, 23 Bay St., Wolfeboro, 5691500, www.makersmill.org.

March 30, Conservation 101 for Landowners, 4-5 pm, by Moose Mt. Regional Greenways, takes place in Ossipee, info.: 473-2020, www.mmrgnh.org.

March 30, Rhapsody in Black, 11 am & 7 pm, Bank of NH Stage, 16 S. Main St., Concord, tickets: www.ccanh.com, 225-1111.

March 30, Sewing 101, 6-9 pm, Makers Mill, 23 Bay St., Wolfeboro, info/preregister: 569-1500, www.makersmill.org.

March 31, Piano Nights at Hermit Woods, with Sue Howard, 6-9 pm, Hermit Woods Winery, 72 Main St., Meredith, info: 253-7968, www.hermitwoods. com.

March 31, The Sixties Show, 7:30 pm, Flying Monkey Movie & Performance Center, 39 Main St., Plymouth, tickets/info: www.flyingmonekynh.com, 5362551.

April 1, Kentucky Derby Fundraiser, 6-9 pm, food, fun, entertainment, fundraiser, Greater Meredith Program, held at Church Landing, Meredith, www.meredithareachamber.com.

April 1, Sugar Camp Guided Hiking Tour, 1-4 pm, Canterbury Shaker Village, Shaker Rd., Canterbury, 783-9511, www.shakers.org.

ONGOING

ArtWorks Gallery & Fine Crafts, works by over 30 artists.Winter hours 10 am-5 pm Friday to Sunday, 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.

Career Coaching Session, every Tues. between 10 am and 4 pm, 50-min. personal career coaching session, takes place monthly until June 27, Makers Mill, 23 Bay St., Wolfeboro, 569-1500, www.makersmill.org.

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, free,directions/info: www.chocorualake.org.

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.

Dam Brewhouse, monthly events, 1323 NH Rt. 175, Campton, 726-4500, www.dambrewhouse.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.

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.

Lunchbox-Paintbox, with artist Larry Frates,noon-12:30 pm, first Wed. of each month, http://www.facebook.com/arttoyouwithlarry. Info: Belknap Mill, 524-8813, www.belknapmill.org.

NH Farm Museum, old-time farm, 1305 White Mt. Highway, Milton, call for winter info/: 652-7840,www.nhfarmmuseum.org.

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.

Remick Country Doctor Museum & Farm, 58 Cleveland Hill Rd., Tamworth, info/hours: 323-7591.

Permanent Daylight-Saving-Time – Pros and Cons

By Rosalie Triolo

The year is 1916, and World War I continued to escalate throughout Europe. Germany in an effort to conserve coal was the first country to implement Daylight-Saving Time (DST).

On March 19, 1918, seven months before the end of WWI, The Standard Time Act of 1918 was the first United States federal law implementing Standard Time and Daylight-Saving Time in the United States. It was implemented as a wartime measure to add more daylight hours to conserve energy. A further result of the Standard Time Act of 1918 was to define five time zones for the United States, and to authorize the Interstate Commerce Commission to define the limits of each zone. The Uniform Time Act passed in 1966 was a Law of the United States to “promote the adoption and observance of uniform time within the standard time zones.”

The original mandate was six months Daylight-Saving Time and six months of Standard Time. Congress in 2005 extended DST to begin the second Sunday in March and end the first Sunday in November. Currently we enjoy eight months of daylight time and four months of standard time. The United States has gone through periods

of year-round DST, or “War Time.” During WWII, 1942–1945, Congress implemented a law establishing a national daylight-saving time to help conserve fuel and “promote national security and defense.”

As a result of the Organization of Arab Petroleum Exporting Countries placing an oil embargo on nations that had supported Israel during the Yom Kippur War, in 1973 then President Richard Nixon suspended the switch to and from Daylight-Saving Time. Congress passed a law to make DST permanent year-round, but only for two years during the Energy Crisis of 1974 – 1975. The main factor being that more sunlight would reduce

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energy consumption. At the time, although 79% of Americans approved the change, they quickly realized the drawback of children having to commute on dark mornings to school in the winter months.

We are now in the year 2023, and those individuals in opposite corners of the “pros” and the “cons” are still in discussion of whether, or not, we should continue to “Spring Ahead one hour on the second Sunday in March and Fall Back one hour on the first Sunday in November.

The Sunshine Protection Act, introduced by Senator Marco Rubio (R-FL) would eliminate the changing of clocks to Standard Time. Consequently, we would have year-round Daylight-Saving Time.

The bill will not alter or change time zones, nor will it change the number of hours of sunlight. The bill will not mandate those states or territories who currently do not observe DST to do so (American Samoa, most of Arizona, Guam, Hawaii, Northern Mariana Islands, Puerto Rico and the Virgin Islands).

The potential effects of making Daylight Saving Time permanent:

(1) Reduces car crashes and car accidents involving pedestrians by better aligning daylight hours to drivers’ stan-

dard work hours, increasing visibility, according to the American Journal of Public Health, and the Journal of Safety Research. Also reduces the number of vehicle collisions with wildlife by 8 - 11 percent by shifting normal traffic patterns to an hour off from nocturnal wildlife’s behavior.

(2) Reduces the risk for cardiac issues, stroke and seasonal depression.

(3) Reduces the number of robberies by 27 percent, according to the Brookings Institution due to the additional daylight in the evenings.

(4) Benefits the economy, according to a study by JP Morgan Chase, which found that there is a decline in economic activity of 2.2 percent to 4.9 percent when clocks move back.

(5) Reduces childhood obesity and increases physical fitness, according to studies published by the International Journal Behavioral Nutrition and Physical Activity, and the Journal of Physical Activity and Health, children see an increase in physical activity during DST. The Journal of Environmental Psychology found that DST increased pedestrian activity by 62% and cyclists’ activity by 38% because of additional daylight.

(6) Benefits the agricultural economy, which is disproportionately disrupted by biannual changes in time by upsetting the synergy between farmers’ schedules and their supply chain partners.

(7) Reduces energy usage. A 2008 study by the U.S. Department of Energy found that during the 4 weeks the U.S. extended daylight savings from the 2005 law, there were savings of about 0.5 percent in electricity per day. Later studies have also shown that the energy savings are minimal, but a small savings does occur.

• Daylight Savings continued on page 19

Wolfeboro’s Premier Natural and Organic Market

The Wolfeboro Food Coop is a community owned grocery store, a trusted local source for your entire shopping list.

The Co-op is commi ed to supporting local growers: meats, cheeses, seafood, eggs, dairy, bread, pasta, ice cream and produce are sourced from farms and vendors across greater New England. You will also find a full complement of supplements, homeopathic remedies, and household cleaning products. Visit soon to shop our fantastic selection of favorites like honey, jelly, maple syrup, beer,wine and mead.

Monday - Saturday 9-5

Membership not required to shop

According to the Department of Transportation DST has a number of benefits:

It saves energy. During Daylight Saving Time people tend to spend more time outside in the evenings, which reduces the need to use electricity in the home. Also, because the sunrise is very early in the morning during the summer months, most people will awake after the sun has already risen, which means they turn on fewer lights in their homes.

It saves lives and prevents traffic injuries. During DST more people travel to and from school and work and complete errands during daylight. It reduces crime.

During DST more people are out conducting their affairs during the daylight rather than at night, when more crimes occur.

The American Academy of Sleep Medicine based in Illinois, states that standard time may be more aligned with our body’s internal clock. “The daily cycle of natural light and darkness is the most powerful timing cue to synchronize our body’s internal clock.” They go on to say, “When we receive

more light in the morning and darkness in the evening, our bodies and nature are better aligned, making it easier to wake up for our daily activities and easier to fall asleep at night. Daylight saving time disrupts our internal clock, leading to sleep loss and poor sleep quality, which in turn lead to negative health consequences.”

The American Academy of Sleep Medicine goes on to say, “Some parts of Montana, North Dakota and Michigan would not see sunrise until after 9:30am during the winter months. And the more populated cities would be impacted by darker mornings as well, with permanent daylight-saving time, sunrise would not occur until 8:20 am in New York City in January. In Los Angeles, sunrise in January would be at almost 8 am, and in Minneapolis sunrise at nearly 9 am.” Changes have been linked to increase in stroke, hospital admissions and cardiovascular events. The AASM supports the opposite switch to permanent standard time, as research shows that bodies function best with more sunlight in the morning.

Dr. Erin Flynn-Evans, who leads the NASA Ames Research Center Fatigue Countermeasures Laboratory, holds a PhD in health and medical sciences from the University of Surry (UK), and

an MPH from Harvard School of Public Health. She says, “Light is the most powerful timing cue for the human body clock. Shifting to permanent daylight-saving time in the winter would result in more darkness in the morning, and lighter in the evening, leading to misalignment between the body’s daily rhythm and the timing of routine social obligations, like work or school. Thus, it has the potential to make it harder for most people to fall asleep at night, disrupting sleep quality and leading to sleep loss, which can negatively impact health and safety.”

“The biggest misconception” says Peter Geiger, editor of the Farmer’s Almanac, “is that it was Benjamin Franklin’s idea. Franklin is often credited with inventing the concept of daylight-saving time as we know it. He merely suggested that Parisians wake up earlier to save money on lamp oil and candles in his satirical essay published in the Journal de Paris in 1784. It was an Economical Project.” The

misconception that Daylight-Saving Time was originated to benefit farmers. In fact, the agricultural industry lobbied against daylight saving time after it was introduced in the United States. Many farmers continue to oppose the practice, which can disrupt farmwork. For example, dairy cows expect to be milked at the same hour each day regardless of what the clock says.

The U.S. Senate has passed legislation that would make daylight-saving time permanent starting in 2023. The Sunshine Protection Act was unanimously approved by a viva voce roll call vote. The House of Representatives has held a committee hearing on the matter but has not yet passed the bill before it can go before President Joe Biden for his signature.

Since there is little, or no progress of adopting a permanent Daylight-Saving Time for 2023, on Sunday, March 12, we will Spring Ahead at 2:00am, and on Sunday, November 5, we will Fall Back at 2:00am.

NHLakesRegionLocationNowOpen!

St. Vincent de Paul Volunteer Opportunity

St. Vincent de Paul serves the needs of the people in our area. We are blessed to have this opportunity to serve the Lake Region area. Volunteers are needed in the store and in the food pantry. Help is needed in the morning or the afternoon, or both. The usual volunteer shift is about three hours, but any one may work as many hours as available and may work any day between Tuesday through Saturday.

The store is open on Tuesday and Thursday from 10 AM to 4 PM and Saturday from 10 AM until 3 PM.

Wednesday and Friday, volunteers work in the morning sorting donations

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and preparing the store for the next day.

The food pantry distributes food on Wednesday from noon to 2 PM and Wednesday from 5 PM to 7 PM. Volunteers are much needed during those hours and may arrive in a little early to prepare and or stay a little later to close down after the distributions.

For more information and to volunteer, please call St. Vincent de Paul at 603-524-5470, leave a message and someone will return your call. St. Vincent de Paul is located at 1269 Union Ave, Laconia, NH.

New Hampshire Farm, Forest and Garden Expo Soliciting Exhibitors

The New Hampshire Farm, Forest and Garden Expo is excited to host its 40th Annual Expo on May 5 and 6 2023 at the Deerfield Fairgrounds. This will be the inaugural year at the fairgrounds, and we are looking forward to continuing our tradition in providing quality educational sessions, promotion of preservation and opportunity for local commerce in all areas of Farming, Gardening and Forestry. This location also allows the Expo to grow in outside spaces where we can incorporate farm machinery in action, even more barnyard animals, and livestock competitions.

Things to see and Things to do

This family-friendly event features a variety of engaging exhibitors, agriculture experts, workshops, and demonstrations of interest to families, gardeners, homeowners, hobby-farmers and industry members alike. There is something for everyone, including working sawmills, heavy equipment, expanded children’s activities, livestock and horticultural competitions, fiber arts, beekeepers, industry organizations from wildlife to trees to gardens, and so much more.

It’s not too late to show off your business and exhibit at the expo. Exhibitor participation and sponsorship, especially for this year, is very important to us, as it will help ensure we continue the traditions that have inspired young

farmers, promoted conservation, and celebrated responsible use and practices. These are essential to our endeavors to keep the state’s landscape healthy and vibrant for years to come. Exhibitors can choose from 3 buildings and plenty of outdoor space. Exhibitors also have the opportunity to prebuy tickets for customers and guests. And if you have an educational presentation to share as a workshop, we look forward to receiving your proposal!

If you’re interested in attending this fun-filled event, please save the date in your calendar and plan to enjoy an outstanding family friendly Expo that has something for all ages! Admission is just $10 per person; ages 12 and under are free. Tickets are available online now or at the gate.

Learn more at www.nhfarmandforestexpo.org/

The New Hampshire Farm, Forest & Garden Exposition founding sponsors are the University of New Hampshire Cooperative Extension, the NH Division of Forests & Lands and the NH Department of Agriculture, Markets & Food. NH Farm, Forest & Garden Expo is a 501(c)3 non-profit organization. Additional sponsors include Granite State Dairy Promotion and Wolf Rock Construction.

Boat Building Classes Return

It may still be winter, but the New Hampshire Boat Museum (NHBM) is already planning to make a “splash” this summer with the return of its popular Boat Building classes for youth, adults, and families.

“Boat building falls right in line with our mission to inspire an enduring connection with—and stewardship and appreciation of—New Hampshire’s freshwater boating heritage,” said Martha Cummings, NHBM executive director. “The best part is that participants do not just build boats, but take a test run in them on the lake at the end of class.”

Before launch, however, Tom Mechachonis, who supervises and manages NHBM’s Boat Building classes, said participants of all ages learn a variety of useful skills. These skills center on how to use hand tools, some of which include saws, chisels, scrapers, hammers, hand sanders, block planes, and paint brushes/rollers. Participants also use various battery and electric powered tools.

“They learn how to use these tools safely and efficiently,” he said. “They also learn wood cutting, wood working, paint and varnishing techniques. This new skill knowledge can be taken with them for future use.”

This summer, NHBM will offer Adult & Family Boat Building (July 8 – July 16) and Youth & Family Boat Build-

ing (July 24 – August 2). “Many of the family efforts involve grandparents, parents, aunts and uncles, siblings, and grandchildren, which reinforce family activities, promote working together, and give everyone a sense of accomplishment with the finished product,” noted Mechachonis.

Cummings agreed and said private donors have also made it possible for NHBM to offer scholarships to those with a financial need. “If you have a desire and passion to learn a new skill and build your own vessel, this is a great program,” she said. “Our scholarship donors include past program participants who want to help others attend and receive the joy and satisfaction that they received from this unique experience.”

2023 boat building scholarships are made possible by Wolfeboro Lion’s Club, New England Antique and Classic Boat Society, Captain Raymond Thombs Memorial Fund, New England Lyman Group, Tom and Rose McNamara, Edmund and Sara Dinsmore, and Dr. Jim Forbes Scholarship Fund.

Founded in 1992 by antique and classic boating enthusiasts, NHBM is committed to inspire people of all ages with an understanding of, and appreciation for, the boating heritage of New Hampshire’s fresh waterways. To register, apply for a scholarship, or learn more about NHBM, visitnhbm.org.

The majority of the program is outside. Please wear winter boots and dress for the weather. Snowshoes or traction cleats are provided as needed. For more information or to register: prescottfarm.org

Good News for Our Lakes!

NH LAKES, a nonprofit organization whose urgent mission is to restore and preserve the health of the state’s 1,000 lakes and ponds, has been named a 2023 Champion in Action by Citizens and the New Hampshire Union Leader. The recognition, a Citizens initiative for 20 years, comes with significant promotional and volunteer support, and a $35,000 unrestricted grant, which will give NH LAKES a megaphone to raise awareness about the threats our lakes are facing at this critical tipping point.

“We want to congratulate our community for making this happen—this award truly belongs to, and is because of them,” said Andrea LaMoreaux, NH

LAKES President. “NH LAKES is a publicly-supported nonprofit organization, but more importantly, it is a community of people who are taking care of our lakes.”

This is the first year the Champion in Action Award was given for Environmental Sustainability. NH LAKES received this recognition because of the work done by its community of supporters and program participants on behalf of the state’s lakes over the past several years. Since 1992, through the organization’s Lake Host courtesy boat inspection program, more than 1.4 million boaters have learned from NH LAKES employees and volunteers how to clean, drain, and dry their boats,

trailers and gear to prevent the spread of invasive species, which can devastate the health, and enjoyment of our lakes.

Through NH LAKES’ LakeSmart Program, in just a few years, hundreds of property owners throughout the state have taken action to live in a more lake-friendly way, reducing the amount of pollution their properties and daily activities contribute to our lakes.

Put Your Hair Up

“But, our lakes need more champions,” explains Bruce Freeman, NH LAKES Board Chair. “During the past three summers, our lakes have experienced a record number of toxic bacteria blooms, endangering the health of people, dogs, and wildlife. Last summer alone, 46 public health advisories issued for 36 lakes and one river, advising people to stay out of the water, and to keep their kids and dogs out, too, for fear of becoming seriously ill.”

“The health of New Hampshire’s

lakes is at a tipping point,” added LaMoreaux. “This award and recognition from Citizens couldn’t have come at a better time. The recognition and support will help us recruit more champions for our lakes and will grow our statewide community caring for the health of our lakes.”

Become part of this statewide community restoring and preserving the health of New Hampshire’s lakes and ponds and make a lasting impact today! Visit nhlakes.org to learn more.

Established in 1992, the mission of NH LAKES, a statewide, publicly supported nonprofit organization, is to restore and preserve the health of New Hampshire’s lakes. For more information, visit nhlakes.org, email info@ nhlakes.org, or call 603.226.0299