Go Boldly Where No Opera Has Gone Before! See ‘The Abduction From the Seraglio’ This Afternoon at Pequot Museum

Brian Cheney of Old Lyme is the lead tenor in the performance.

Brian Cheney of Old Lyme , pictured standing above, is the lead tenor in the performance.

It’s warp speed ahead in this exuberant production of Mozart’s The Abduction from the Seraglio. Recast as a Star Trek parody, this grand opera plays this October in Old Saybrook and Mashantucket, CT.

Stardate 14-20.27. The beauteous Konstanze and her lovely maid, Blonde have been whisked away by pirates to the Klingon slave markets. Captain Belmonte and crew track their beloved companions to a harem, but how will they ever steal the women away from the now enraptured Selim and slave master, Osmin?

Director Simon Holt says, "'The Abduction from the Seraglio' is a perfect opera to celebrate Star Trek’s 50th anniversary!”

Director Simon Holt says, “‘The Abduction from the Seraglio’ is a perfect opera to celebrate Star Trek’s 50th anniversary!”

Commissioned by the Emperor Joseph II, The Abduction from the Seraglio premiered in July 1782 to wide acclaim. The new translation―heavy on laughs and iconic lines―was written by stage director Josh Shaw and premiered in March 2015 to sold-out audiences. Along with Klingons and alien slave girls, favorite characters from the much-loved original series sing and dance their way through Abduction accompanied by a 21-piece orchestra.

The opera is full of action of every kind!

The opera is full of action of every kind!

The Abduction from the Seraglio brims with vocal fireworks featuring some of the most thrilling arias and ensembles in all of opera,” explained Salt Marsh Opera Artistic Director Simon Holt. “No substantial knowledge of either opera or Star Trek is required. It’s a perfect opera for first timers and a perfect way to celebrate Star Trek’s 50th anniversary!”

Sung in English, the opera will run just over two hours with an intermission.  The lead male role, Captain James T. Belmonte, is played by tenor Brian Cheney of Old Lyme, who on the rare weeks home from his professional singing career that takes him all over the country, sings in the choir at the First Congregational Church of Old Lyme.

A scene from 'The Abduction of Seraglio.'

A scene from ‘The Abduction of Seraglio.’

The Abduction from the Seraglio is playing at the Katharine Hepburn Cultural Arts Center (300 Main Street Old Saybrook, CT) on Friday, Oct. 7 at 7 p.m.; Saturday, Oct. 8 at 7 p.m.; and Sunday, Oct. 9 at 3 p.m. Tickets may be purchased online at www.thekate.org or by calling The Kate at 877.503.1286.

It’s also playing at The Pequot Museum Auditorium (110 Pequot Trail Mashantucket, CT) on Friday, Oct. 14 at 7 p.m. and Sunday, Oct. 16 at 3 p.m. Tickets may be purchased online at www.saltmarshopera.org or by calling Salt Marsh Opera at 860.535.0753.

Reading Uncertainly? ‘Master and Commander’ by Patrick O’Brian

mastercommanderWhy is it that a fourth re-reading of this magnificent story of the Napoleonic Wars seems even more delicious than the first time around? There are 21 novels in this series and I’ve embarked on another voyage. “I give you joy,” as these sailors say to each other.

From listening to Locatelli’s C major quartet, that almost causes a duel, to the concluding words of acquittal in a naval court martial, we live life at sea with Jack Aubrey, the naval commander, but not quite yet a “Captain,” and the polymath physician and spy Stephen Maturin, an Irish-Catalan.

O’Brian uses a rich language that drives you to the dictionary. Ships and boats: frigate, ship-of-the line, sloop, long-boat, cutter, gig, jolly-boat, felucca, tartan, xebec, poluccas houario, barca-longa, bean-cod, cat, and herring-bus. Birds: upupa, epop (or hoopoe), ibis, mareotic grallatore. A flower: dianthus perfragans. An ant: tapinoma erraticum. Of an acquaintance, Maturin says: “I would not call him a gremial friend” (from the Latin, not a “close” friend).

And humor: a Frenchman sailed slowly “no doubt for fear of tripping over the lines of longitude.” Jack Aubrey trying to sound literate: “Alas, poor Borwick.” His sloop “the Sophie reeked of grilled sardines and fresh paint.” The sun shone “with idiot good humor.”

Or the two page delightful description of Maturin watching the mating of two praying mantises, the female then devouring the head and thorax of the male as the male ‘copulated on!” His conclusion: “You do not need a head, nor even a heart, to be all a female can require.”

On the word “death” in the English Articles of War, to be regularly read to the ship’s crew: “ . . . death had a fine, comminatory Leviticus ring, and the crew took a grave (my italics!) pleasure in it all. . . . “ I can hear O’Brian chuckling as he wrote that line.

Jack Aubrey is always urging speed: “There is not a minute to lose.” He repeats this counsel more than six times in this novel (and it is repeated in all the rest!)

And here is Maturin’s take on the human condition: “It seems to me that the greater mass of confusion and distress must arise from these less evident divergencies – the moral law, the civil, military, common laws, the code of honour, custom, the rules of practical life, of civility, of amorous conversation, gallantry, to say nothing of Christianity for those who practise it. All sometimes, indeed generally, at variance; none ever in an entirely harmonious relation to the rest; and a man is perpetually required to choose one rather than another perhaps (in his particular case) its contrary. It is as though our strings were each tuned according to a completely separate system – it is as though the poor ass were surrounded by four and twenty mangers.”

To which Jack Aubrey commented: “You are an antinomian.”

And Stephen Maturin replied: “I am a pragmatist.” A perfect description of the chaos two centuries later!

Finally, the author tossed a delightful tidbit my way, when Jack Aubrey said “ . . . how happy, felix, you would make me.” Yes, this Felix is basking in the delight of O’Brian’s words, looking forward to his fourth re-read of the remaining twenty novels.

Editor’s Note: ‘Master and Commander’ by Patrick O’Brian,  is published by W. W. Norton & Co., New York 1990 (first published in UK 1970.)

Felix Kloman_headshot_2005_284x331-150x150About the Author: Felix Kloman is a sailor, rower, husband, father, grandfather, retired management consultant and, above all, a curious reader and writer. He’s explored how we as human beings and organizations respond to ever-present uncertainty in two books, ‘Mumpsimus Revisited’ (2005) and ‘The Fantods of Risk’ (2008). A 20-year resident of Lyme, he now writes book reviews, mostly of non-fiction that explores our minds, our behavior, our politics and our history. But he does throw in a novel here and there. For more than 50 years, he’s put together the 17 syllables that comprise haiku, the traditional Japanese poetry, and now serves as the self-appointed “poet laureate” of Ashlawn Farms Coffee, where he may be seen on Friday mornings. His wife, Ann, is also a writer, but of mystery novels, all of which begin in a bubbling village in midcoast Maine, strangely reminiscent of the town she and her husband visit every summer.

Nibbles: Savor Seasonal Pumpkin Whoopie Pies

These delicious Pumpkin Whoopie Pies won't last long!

These delicious Pumpkin Whoopie Pies won’t last long!

I am not sure when chocolate began to disappear as my drug of choice or, in truth, never was. Even as a child, when given a dime for penny candy (yes, I am that old!), I chose those Mary Janes and “watermelon” slices and those wax bottles filled with juice. On the other hand, my go-to birthday cake was chocolate layer cake, filled between layers with strawberry jam, topped with crusty white chocolate icing and drizzled with dark chocolate.

Over the years, I considered chocolate an add-on. It might want one candy from a Whitman sampler but not a whole Hershey bar. I still like sweets, but favor butterscotch pudding, blondies, carrot cake and rice pudding, the last served warm with cinnamon.

Until I went to college, I had never tasted pumpkin pie, candied sweet potatoes, vanilla-scented cookies or bread pudding. Now, when I crave dessert, it is more likely to be a slice of pineapple upside down cake or Key lime pie.

As a result, I love autumn. I have in my pantry cans of pure pumpkin and the October issues of food magazines are filled with recipes for pumpkin. Here is one I have been making for years. (If you try to buy cans of pumpkin in the spring or summer, you may be out of luck, so buy a few extra this fall if you love this recipe as much as I do.)

Pennsylvania Dutch Pumpkin Whoopie Pies

Yield: 12 to 18 “pies”

4 and one-half cups flour
1 tablespoon cream of tartar
2 teaspoons baking soda
1 teaspoon baking powder
one-quarter teaspoon salt
2 tablespoons ground cinnamon
1 and one-half teaspoon ground ginger
1 and one-half teaspoon ground allspice
1 cup (2 sticks) butter, softened
1 cup flavorless vegetable oil
2 and one-third cups brown sugar
1 can real pumpkin (not pumpkin pie mix)
1 large egg
2 large egg yolks
1 tablespoon pure vanilla extract
one-half teaspoon fresh grated lemon zest
1 and one-third cups oats (quick- or regular-cooking)
milk or buttermilk, if needed, so the batter isn’t too thick to drop onto cookie sheet

Preheat oven to 350 degrees and spray several cookie sheets with Pam (or use butter).

Thoroughly stir together flour, cream of tartar, baking soda and powder, salt, cinnamon, ginger and allspice in a large bowl.

In second bowl, with a mixer, beat butter, oil and brown sugar until smooth and fluffy. Beat in pumpkin, egg, yolks, vanilla and lemon juice. Gradually beat in flour mixture, then add oats. If too thick, add some milk or buttermilk until it looks more like cookie batter.

Drop 2 and one-half tablespoons batter at a time onto the baking sheets, about 3 inches apart.* Using your index finger (dipped in water), turn cookies into circles about the same size. Place cooking sheets on the bottom third and top third of racks. Bake 10 to 12 minutes, reversing them at about half-time. Remove from oven and cool for around 3 minutes before put cookies on wire cooling racks.

For the filling: Cream 12 ounces cream cheese, 2 large egg whites, one-quarter pure vanilla extract, one-quarter teaspoon grated lemon zest. Gradually add confectioners’ sugar. Chill for about 15 minutes. To assemble, place one cookie, flat side down, on a platter, spread about 2 tablespoons of filling and top with flat-top of another cookie.

*If you would like smaller pies, use 1 tablespoon each of the batter

Order Fall Birdseed from Lyme Garden Club, Support Their ‘Beautify Lyme’ Fundraiser

Bird_seed_with_shovelLyme Garden Club is holding their Annual Fall Birdseed Fundraiser from now until Nov. 4.  All the seed is very fresh because  it is this year’s crop.  All profits support the club’s Beautify Lyme projects

Choices include Black Oil Sunflower Seed, Striped Sunflower Seed, Sunflower Seed Hearts, 2 mixes (Song Maker & Wild Bird), Thistle, Suet Cakes & Suet/Seed Wreaths.

Pick up is Saturday, Nov. 19, from 10 a.m. to noon at the Lyme Fire House, Hamburg Rd./Rte. 156 in Lyme.

Call (860) 705-7026 to order or for more information.

Selections can be made from the following:

  • Black Oil Sunflower Seed 50 lb. @ $36.00 & 25 lb. @ $23.00
  • Striped Sunflower Seed 50 lb. @ $32.00 & 25 lb. @ $24.00
  • Sunflower Seed Hearts  50 lb. @ $66.00 & 25 lb. @ $36.00
  • Song Maker Mix 40 lb. @ $32.00 & 20 lb. @ $20.00
  • Wild Bird Mix 20 lb. @ $22.00
  • Thistle 10 lb. @ $20.00 & 5 lb. @ $12.00
  • Suet Cakes $1.50 or case of 12 @ $18.00
  • Suet/Seed Wreath @ $20.00

Town of Old Lyme Offers Part-time Land Steward Opportunity

The Town of Old Lyme is seeking a part-time individual to maintain and manage the trail systems on its major preserves. Keeping trails cleared, maintaining markers, kiosks, entrances, parking areas, and managing for wildlife and other natural resources are the priorities.

For more information, visit the job posting on the home page of the Town’s web page at http://www.oldlyme-ct.gov/Pages/index.

To learn about the Open Space Commission and the properties it manages, visit http://www.oldlyme-ct.gov/Pages/OldLymeCT_Bcomm/open_space