Cynthia Dix Baugh 07/02/13
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Monthly Archives: July 2013
Talking Transportation: The July Gas Tax Increase
Jim Cameron
This week marks the 30th anniversary of the Mianus River Bridge collapse, which killed three people. That accident on I-95 in Greenwich was attributed to years of neglected inspections and maintenance, the inevitable result of penny-pinching in Hartford.
Will the recent Metro-North crash (which injured 76 passengers) also be tied to long-postponed repairs?
Last week, the CDOT’s Commissioner testified before US Senator Blumenthal that Connecticut has spent $3.2 billion in the last decade on the New Haven rail line, while Amtrak spent just $64 million. And all that spending still couldn’t prevent the May 17 derailment.
But Commissioner James Redeker also said there’s another $4.5 billion needed to bring the line into a “state of good repair” in the short term. That includes work on the catenary and replacement of four movable bridges, some of them 100+ years old. Layer on top of this $130 million to meet the federal mandate for PTC (Positive Train Control), and you can see the problem.
Where’s the money to come from?
Well, it will come from you and me. Yesterday we all started paying an additional 4 cents per gallon for gasoline, tax money that will go into the Special Transportation Fund (STF), supposedly to be spent on rails and roads.
But remember that it was Governor Malloy who (again) balanced this year’s state budget by raiding $110 million from that STF, something that, as a candidate, he swore he would never do. Voters will decide if that makes Malloy a hypocrite … or just a pragmatist. Either way, future Governors won’t be able to do it again as the legislature has voted to put the STF into an untouchable “lock box” starting in 2015, after the next election.
Over the past decade various lawmakers and Governors have stolen a billion dollars from the STF. So not only are we about $4.5 billion short on needed funds for rail repairs, but the STF has been treated like a petty cash box and drained it at will.
How sad it is when we have to balance our state’s budget by taking money targeted for keeping our rails and highways safe … not to mention starting a state-wide Keno game, basically a “tax” on those ignorant enough to play it (with odds of about 9 million to one of winning the jackpot).
Kudos to Senator Blumenthal for pushing safety as a top priority. Maybe he can also get Amtrak to start paying its fair share for running trains over our (state-owned and maintained) tracks.
But it’s not just our rails that are in bad shape. This week the group Transportation for America released its annual report on the deterioration of US highway bridges: one in nine of those bridges is structurally deficient and in need of repair or replacement. In Connecticut, that number has grown, not declined, since last year.
Yet, our DOT is still moving forward with a half-billion dollar rebuild of the structurally sound Waterbury “mix-master” where Rte. 8 crosses I-84. Why?
So, next time you’re filling your tank with the priciest gasoline in the Northeast, pick-up a Keno ticket. You might have a better chance of winning there than ever seeing your taxes spent on improving transportation safety.
JIM CAMERON has been a Darien resident for 22 years. He is Chairman of the CT Metro-North / Shore Line East Rail Commuter Council, and a member of the Coastal Corridor TIA and the Darien RTM. The opinions expressed in this column are only his own. You can reach him at jim@mediatrainer.tv or www.trainweb.org/ct
Ivoryton Playhouse Hosts Summer Selection of Children’s Shows, Friday Mornings
Allynn Gooen will perform at the Ivoryton Playhouse on July 19.
The Ivoryton Playhouse continues the tradition of Friday morning children’s shows through this summer with some familiar stories and some new. Here is a complete listing of the shows on offer:
July 12
Sammy & the Magical Sandbox and The Wizard of Wallaby Wallow
Presented by Queen Bee Puppetry, Devora Reiss takes us on a magical journey with her bright and cheerful puppets that are sure to make you smile.
July 19
Allynn Gooen’s Goowin’s Balloowins
Enjoy a unique performance by madcap balloon artist Allynn Gooen, who will fill the stage with extraordinary balloon creations as he leads the story of Snow White And The Eight Dwarfs, The Wizard Of Oz, The Story Of Purim, (or any of a large variety of stories) in which children from the audience will star. Traditionally, clowns and magicians twist balloons into creatures for kids, but not Allynn Gooen. He uses balloons to turn the kids into creatures. Goowin’s Balloowins will capture the imagination of children and adults alike.
July 26
Casey Carle’s Bubblemania
Back by popular demand. Casey Carle performs tricky undulations, manipulations and juggling with bubbles. A unique program combining high energy entertainment with artistic achievement, BubbleMania is full of visual comedy, quick wit, big band swing music and the untamed, often unbelievable qualities and beauty of spherical liquids. Carle’s creations grow from intricate and imaginative bubble artforms to “trapping” people inside bubbles. This is a bubble show, which will keep the 5- to 75-year-olds mesmerized.
Aug 16
A Little Bit of Magic
Presented by the Ivoryton Playhouse Intern Company, this charming play touches upon how special we are. Do-Nothing Dale, a little picked-upon wizard, wants to know what her little bit of magic is. On her journey to find out, she meets people like the laughing Coco the Clown and the singing Marilyn Melody, and she finds that she’s just as special as everyone else in the world. Bright musical numbers add sparkle to the story.
All performances are at 11 a.m. Tickets are $12 and available by calling the Playhouse box office at 860-767-7318 or by visiting our website at www.ivorytonplayhouse.org Book early to avoid disappointment. (Group rates are available by calling the box office for information.)
The Playhouse is located at 103 Main Street in Ivoryton.
A Great Time to Grill
Succulent shrimp are always a popular grilled dish.
Summer is here in full swing and what a great time of year to cook outside and enjoy healthy, easy meals prepared on the grill.
I have always been a fan of grilling no matter the season due to the ease of preparation, healthy low-fat method of cooking and of course, the delicious results.
I have a class on grilling coming up in July and it’s almost sold out, so clearly it’s a hit.
When I lived in NYC in a small apartment I cooked on a cast iron indoor grilling pan and enjoyed many a yummy dinner rain or shine.
Here in Connecticut I often use my indoor cast iron pan, not always wanting to light a large outdoor grill and sometimes needing to stay in.
Tips for grilling are; always marinate the food for at least an hour for flavor (overnight is ideal) heat the grill for about five minutes on high before cooking and then regulate the heat during the cooking time, brush with extra marinade while you are grilling and remember not to overcook your proteins!
Here are some terrific recipes for grilled meat, fish and vegetables all of which can be marinated in the morning or even the day before (except fish) and then slapped on a hot indoor or outdoor grill whenever you are ready. A marinade can be boiled and used as a sauce (not for chicken) so don’t throw it away with all its fabulous flavor.
Grilled Thai Lime Chicken
Serves 4
Ingredients
Marinade
2 Tb. peeled ginger
2 cloves garlic, peeled
1/4 tsp. red pepper flakes
3 scallions, finely chopped
Zest of 1 lime
Juice of 3 limes
3 Tb. fish sauce
2 Tb. rice wine vinegar
3 Tb. honey
1/2 tsp. salt
8 chicken thighs, with skin and bone
Garnish:
1/4 cup cilantro leaves
1 lime cut into wedges
Procedure
- Combine the marinade ingredients in a large bowl and add the chicken. Marinate 1 to 2 hours or overnight in the refrigerator.
- Heat the oven to 400. Line a baking sheet with foil. Arrange the chicken skin side up on the baking sheet and bake for 15 to 20 minutes.
- Heat a grill pan.
- Grill the chicken, turning and basting with the marinade until golden and brown about 10 minutes.
- Arrange on a platter and garnish with cilantro and lime wedges.
Grilled Shrimp with Heirloom Tomato Salad
Serves 4
Ingredients
1 1/2 pounds large shrimp, peeled, de-veined
5 Tb. lime juice
1/3 cup olive oil
2 tsp. ground cumin
1 small jalapeno, seeded, minced
6 Tb. cilantro, chopped
1/4 tsp. salt
3 large Heirloom tomatoes mixed colors, diced
1 shallot, minced
1/4 cup basil, chopped
3 Tb. balsamic vinegar
1/3 cup olive oil
salt and pepper to taste
6 cups mixed greens
1 half of a small papaya, peeled, diced
Procedure
- Combine the shrimp with the lime, olive oil, cumin, jalapeno, cilantro and salt in a medium bowl. Toss and allow to sit at room temperature for one hour.
- Combine the tomatoes, shallot, basil, balsamic, olive oil, salt and pepper in a large bowl. Allow to sit while you grill the shrimp.
- Heat a grill pan until hot. Remove the shrimp from the marinade and grill until pink and curled, about 3 to 4 minutes on each side. Transfer to a plate.
- Toss the mixed greens with the tomatoes. Taste for seasoning.
- Place the greens on serving plates, divide the shrimp between the plates and top each serving with the diced papaya.
Grilled Portobello Mushrooms with Balsamic Glaze
Serves 4
Ingredients
1/3 cup balsamic vinegar
2 Tb. brown sugar
1/2 cup olive oil
2 cloves garlic, minced
1 Tb. fresh thyme, finely chopped
Salt and pepper
4 large portobello mushrooms, stems removed, wiped clean with a damp paper towel
2 Tb. olive oil
2 cloves garlic, minced
1 bag baby spinach
Procedure
1. Combine marinade ingredients and add mushrooms in a shallow baking pan. Marinate 1 hour, or overnight.
2. Prepare grill. Grill mushrooms about 7 minutes turning and basting often. Reserve any marinade that is leftover.
3. Meanwhile heat a large skillet over medium high heat. Add the olive oil and garlic and sauté for 30 seconds. Add the spinach and stir to wilt down. Transfer to a serving dish.
4. Slice the mushrooms into 1/4 inch slices and arrange on top of the spinach.
5. Pour any reserved marinade over the top and serve.
Amanda Cushman
Editor’s Note: Amanda Cushman of Simple Real Food Inc., is a culinary educator who has cooked professionally for over 30 years. She has taught corporate team building classes for over 15 years for a variety of Fortune 500 companies including Yahoo, Nike and Google. She began her food career in the eighties and worked with Martha Stewart and Glorious Foods before becoming a recipe developer for Food and Wine magazine as well as Ladies Home Journal. Having lived all over the United States including Boston, NYC, Miami and Los Angeles, she has recently returned to her home state of Connecticut where she continues to teach in private homes as well as write for local publications.
Chef Amanda teaches cooking classes for all levels along the Shoreline both privately and at locations such as White Gate farm and the Weekend Kitchen. For more information, click here to visit her website.