When I had a beard…

In the last half of the 1970’s, I sported a full beard.  It was almost as curly underneath as it was on top.

Fortunately, in those days, people who looked like this could board an airline most of the time without any hassle.  Being hijacked to Cuba was the biggest problem then.

Anyway, our daughter was born in 1979, so for the first four years of her life, this was the face she saw on her dad.

When I took a self-portrait with a Polaroid, in the mirror on the bathroom wall at 2:00 AM, this is how it came out.

Then one day when she was about 4 years old, I decided that the emerging gray hairs in the beard were becoming a detriment, not an advantage.  Previously, I used to enjoy the benefit of being taken seriously because the beard made me look more mature.  Now it was starting to make me “old”.

So that morning I decided to shave off the beard, with my girl watching the event.  I recently discovered the old photos of the process, so here they are — as the young, 43-year old dude emerges from the bush.


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NBEJB at J.P. O’Hanlon’s

The New Black Eagle Jazz Band played last night at JP O’Hanlon’s in Ayer last night, as they do the second Thursday of every month.  Best of all, last night, I was there.

Leader Tony Pringle was in fine form, on cornet and the vocals, enthusiastic and knowledgeable as ever.

Stan Vincent on trombone, Billy Novick on clarinet and sax, Bob Pillsbury on piano, Pam on drums, Peter Bullis on banjo, and a very good substitute bass player completed the group…

The effect was magical at times, even without the Wachusett Ale:

The best new song of the repertoire for me was Kansas City Stomps, one that Tony said they had not played for many years:

This recording is on their CD NBEJB 1971-1981, and was recorded in a performance at Chapin Hall,  Mount Holyoke College on October 12, 1979.

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Better to light a single candle….

The map above shows MA State highway Route 111 as it crosses Interstate 495 in Boxborough.  This little stretch of road has been the source of considerable frustration (perhaps even elevated blood pressure) for me over the past ten years.  Yesterday I actually made a constructive step as a citizen to correct what I believe is a problem, instead of continuing to complain about the situation to anyone who happens to be in my car, while I wait for an unnecessary red light to change to green in my direction.

I have lived in Harvard, MA, and have been driving through these intersections above for forty years.  What changed ten years ago was the installation of three traffic lights at the points diagrammed above, in a stretch of road about one-third of a mile long.  Until that happened, cars entering Route 111 would stop at a stop sign, look both ways, and turn when the coast was clear.  Then, about the turn of this century, megacorporation Cisco acquired the property in Boxborough of NEC Corporation, and they planned to expand their presence in those facilities.  However, economic conditions suffered not long after the acquisition, and Cisco never actually added the number of people in their original plans.  In the meantime, they paid for — and the state installed — these three traffic lights, which are the only ones on this route for more than 10 miles in one direction and for 6 miles in the other.

Thus, the volume of traffic which suggested the need for these lights has never materialized.  To make matters worse, the synchronization of the signals seems to have been poorly designed, since they require drivers eastbound on Route 111 to stop at Swanson Road at least 70% of the time, and often to stop at one of the other two lights, as well, before continuing their eastbound journey.  This adds about 3-5 minutes of wasted time, and certainly causes the expenditure of unnecessary fuel consumption while idling at the lights, often when there is no cross traffic at all.

Being a Type A personality who grew up in New York and is reluctant to wait patiently for most things, I have endured these frustrations quietly until yesterday.  Despite brief flights of fantasy, when I would buy an AK-47 and shoot out all the signals, I took no action at all.  I did seriously consider taking an hour of my time to do a detailed traffic count at one or more of these intersections, so I could demonstrate to the powers-that-be the folly of this situation.

But today I decided to place a phone call to discuss the problem rationally with a traffic engineer responsible for the safety and efficiency of the roadways in our marvelous Commonwealth, and that effort was rewarded most graciously.

A short bit of browsing the state’s website took me to the Highway Department’s page, and I found some phone numbers to begin the process (http://www.massdot.state.ma.us/main/MassDOTContactUs.aspx).  Lo, and Behold!  A real person answered the phone!  And she was helpful immediately!  The person to whom she transferred me was an engineer for a different district, but…NO PROBLEM!  He answered his phone, too, and then he gave me the name and number of a person in the proper district, too.  After many years of dealing with automated phone response systems, and floating around menu-hell, I was delighted to be talking with real people.

Anyway, to protect their abilities to continue being responsive to our citizenry, I won’t mention their names and numbers, but the bottom line is that I reached the traffic engineer who handles maintenance for these very intersections, and he explored the situation with me at length.  Then he spoke with the traffic engineer responsible for the design and operation of the traffic controls there, and he CALLED ME BACK in less than an hour, to tell me what he had learned.  He shared with me that the design engineer had also agreed to ask his supervisor, who was head of Traffic Engineering for the District, that a traffic count be done, given the realities of the current situation.  Although there was no promise that this would actually be done, it certainly was a step in the right direction.  Finally, this morning, he called me once more to share something about how the signals had been set on June 2nd, so as to encourage the smooth flow of traffic, and he wanted to be sure I understood that this had been done already.

I don’t recall having such positive interactions with a government agency in at least thirty years, and my experience trying to alleviate administrative snafus in private corporations who provide telephone, banking, travel, insurance, computer, and other services have been even less satisfying during that same period.

Did it accomplish anything tangible?  I don’t know yet.  I will observe carefully, and I will wait for a month or so to see if it does improve.

I do know this: if I need to pursue this improvement further, I will be able to do so with the confidence that I can contact the talented, hard-working people responsible for these activities, and we will be able to problem-solve together any issues which impede the safety and well-being of the people using our roads — including me.

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Spaghetti con Fave, Lattuga e Pancetta

So, it’s late May or early June, and you have found some lovely fresh fava beans.  Dilemma: what do you make?  If you owned a wine bar in Venice, you would probably puree them and serve on crostini, accompanied by cicchetti and a glass of Prosecco.

However, we are not in Venice tonight, and Barbara is out at a Quilting meeting, so naturally, we make Spaghetti con Fave, Lattuga e Pancetta!  To accomplish this, we need some first-rate pasta,  a little leftover Bibb lettuce (lattuga), and some of the finest Pancetta — always available in my freezer.  [Aside: if you have only three items in your freezer, in my opinion, they must include ice cubes, frozen wild organic blueberries from Maine, and pancetta — not necessarily in that order.]

Next, we go to the bookshelf for guidance; David Downie’s book on Roman cooking leaps to the foreground:

This book seems authentic, and has plenty of stories to accompany the recipes, including some well-researched descriptions of the influence of Jewish cooking on the cuisine of Rome, which the author also understands from his personal experience.  Anyway, our answer is found on pages 114-116:

We select a very fine spaghetti from Idylwilde, and start cooking.

In less than 20 minutes, we are ready to  eat.

For the wine, we are fortunate to have a lovely bottle of Montepulciano d’Abruzzo already open:

Mangia poco, bene e spesso…

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Ristorante Bruno – Positano

Bar Bruno

Via Cristoforo Colombo, 84017 Positano SA, Italia

Next time you find yourself in Positano — and especially if you are on foot and lost in the maze of narrow streets and alleys near lunchtime — do what I did: ask a cabbie where to eat.  He will tell you Ristorante Bruno.  Keep climbing until you reach Via Cristoforo Colombo, look down toward the water (as you see the photo above), and sit down at a streetside table with this view, for an excellent “il pranzo“.

I started with Calamaretti with tomato sauce, followed by Linguine alla Vongole — vino rosso for the first, vino bianco with the second, and un caffe to top it off.

Gaze above the restaurant, and feast your senses on the colors and shapes of flowers, grillwork and stucco in the scene below; Ristorante Bruno rocks!

Later that evening, as you recollect adventures of the day, the scene will replay in sepia:

Sweet dreams…

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American Bistro – circa 1980’s

George Lang recipe for a Bistro

and a typical pair of recipes:

Duck Salad per Jasper White

Halibut with Ginger-Lime Beurre Blanc

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Local Spring Flowers

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Water Bottle

Does it look anything like this?

Was on the floor of Mother’s car, under seat.

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Spinach-Zucchini Risotto


Spinach-Zucchini Risotto

I developed this recipe to showcase a Roasted Vegetable Broth from Judith Barrett, and to have for dinner when there was little else in the house to eat. Ginger in the zucchini brightens the flavors of the dish.

5-6 cups roasted vegetable broth

3 tablespoons extra-virgin olive oil

½ onion, minced

5 cups baby spinach plus 2 cups wild arugula, washed and cut into 1-inch slices

1 cup Italian medium-grain rice, preferably Vialone Nano

1/2 cup dry white wine or Vermouth

1 cup freshly grated Mozzarella cheese

1 small zucchini cut in ½-inch dice

2 Tbs. minced fresh ginger

2 tablespoons unsalted butter

Salt and freshly ground pepper

5 large cherry or grape tomatoes, sliced in half

1. In a medium saucepan, bring the vegetable stock to a simmer over medium heat.

2. Meanwhile, in a large, heavy saucepan, heat 2 Tbs. of the olive oil. Add the onion and cook over moderate heat until softened, about 4 minutes.  Add the rice and stir until the grains are thor­oughly coated with fat, 1 to 2 minutes. Pour in the wine and continue stirring until most of the wine has evaporated.

3.  Add the spinach–arugula mixture to the rice and stir until well-mixed.  Add a little more wine.

4. Add 1 cup of the simmering stock to the rice and cook over moderate heat, stirring constantly, until the stock has been absorbed. Continue adding stock, 1 cup at a time, stirring the risotto until the stock is absorbed before adding more; the risotto is done when the rice is just tender, about 20 minutes.

5.  Meanwhile, sauté the ginger in a Tbs. of olive oil until fragrant.  Add a little wine if it starts to burn.  Then add zucchini and simmer on medium-low heat until tender.  Add to the risotto.

6.  Stir in the mozzarella cheese and the butter, adding the last ½ cup of hot broth. Blend until creamy.  Garnish with the tomatoes.  Season with salt and pepper and serve at once.

wine This risotto calls for a fragrant off-dry white wine.  Evolution, an eclectic blend of Oregon grapes from Sokol Blosser Winery, worked beautifully.

Note: my photo above shows a Moroccan eggplant garnish in the center, made of roasted eggplant puree, mixed with garlic, paprika, cumin, chopped parsley and cilantro, all cooked slowly until the moisture has evaporated and the eggplant mixture is thick as jam.

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Celebrating Campania

Positano harbor My seventh (and most recent) trip to Italy was my sojourn in Naples and the Amalfi Coast in late April/early May.  Spectacular scenery, comfortable weather, delicious food and wines, colorful flowers, and warm and engaging people — these are the trademarks of Campania. For photo highlights, see:

Capri pasta frutti da mare

Vesuvio from Sant’Agnello

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