State OSWA Nature Photo Contest Renamed to Honor Old Lyme Resident Diana Atwood Johnson

Launched in 2016, the Open Space Watershed and Land Acquisition (OSWA) photo contest has been re-named in honor of Old Lyme resident Diana Atwood Johnson, an avid bird photographer who recently stepped down as the Chair of Connecticut’s State Natural Heritage, Open Space and Watershed Land Acquisition Review Board, having served in that position for 19 years.

The contest is intended to provide a venue for amateur nature photographers to celebrate the OSWA program, display their work, and provide Connecticut Land Conservation Council (CLCC) and Department of Energy and Environmental Protection (DEEP) with new materials for our publications and communications.

Entrants are invited to submit up to three digital high resolution photos featuring OSWA properties for consideration (1280 x 960 pixels minimum).

The winners of each category will be displayed at the 2018 Connecticut Land Conservation Conference, in Connecticut Wildlife (the official bimonthly publication of the DEEP Bureau of Natural Resources), DEEP’s Open Space Annual Report and website, and CLCC’s website, e-communications and other promotional materials.

All entries must be received by Monday, Feb. 5, 2018.

Any questions? Contact Kathy at kblachowski@ctconservation.org

The Town of Old Lyme congratulates Diana Atwood Johnson, 2011 Citizen of the Year and chair of the Old Lyme Open Space Commission, on this most recent honor.

Today’s Social Services Help Day in Old Saybrook Open to Old Lyme Residents

Today’s Social Services Help Day from 9 a.m. to 3 p.m. at Grace Church, 336, Main St. in Old Saybrook is open to Old Lyme residents.

A Dental Clinic is offered. Call 860.347.6971 ext. 5163 or 860.681.7992 to schedule an appointment.

Stay for a free grocery distribution from the CT Foodbank Mobile Pantry between 1:30 and 2:30 p.m.

Reading Uncertainly? ‘A Gentleman in Moscow’ by Amor Towles

“By their very nature, human beings are so capricious, so complex, so delightfully contradictory, that they deserve not only our consideration, but our reconsideration – and our unwavering determination to withhold our opinion until we have engaged with them in every possible setting at every possible hour.” This is the theme of a compelling, engrossing, and forever cheerful story of an Russian aristocrat condemned to lifetime “house arrest” in Moscow’s Metropol Hotel in 1921.

Through the eyes and experiences of Count Alexander Rostov, in five segments (1921-22; 1923-46; 1950; 1950-53; and 1954), we are treated to a history of Russia, the Soviet Union, European literature, art, music, medicine and architecture. And dining: the Count becomes the Head Waiter at the hotel’s superlative dining room. An entire chapter is devoted to the creation of a sumptuous bouillabaisse – a foodie’s delight!

Consider this analysis: “Surely, the span of time between the placing of an order and the arrival of appetizers is one of the most perilous in all human interaction. What young lovers have not found themselves bat this juncture in a silence so sudden, so seemingly insurmountable that it threatens to cast doubt upon their chemistry as a couple? What husband and wife have not found themselves suddenly unnerved by the fear that they might not ever have something urgent, impassioned, or surprising to say to each other again?”

The good Count is forever curious, of people, events, and changing circumstances. On reading: “After all, isn’t that why the pages of a book are numbered? To facilitate the finding of one’s place after a reasonable interruption?” On how he spends his time: “dining, discussing, reading, reflection.” On history: “the business of identifying momentous events from the comfort of a high-backed chair.” On life itself: “ … life does not proceed by leaps and bounds. It unfolds. At any given moment, it is the manifestation of a thousand transitions.” And, given his confinement, also exercising: squats and push-ups every morning, plus climbing stairs to his attic rooms.

Towles names the Count’s barber at the hotel, Yaroslav Yaroslavl, provoking my own recollections of travel in Russia, first to St. Petersburg (then Leningrad) at its Hermitage in 1984 and later to Moscow and Yaroslavl in 1992. And the Count also states emphatically that, “all poets must eventually bow before the haiku,” a statement which — as a modest haiku composer myself — I endorse with pleasure!

So the Metropol becomes hardly a “prison” for Count Alexander, but rather it is his own wide, wide world.

One unusual note: all chapters have titles beginning in the letter A. And the end of the story has an unnamed lady waiting for the Count. But we know her name both begins and ends with an A …

The keynote of the eminently readable novel is “Montaigne’s maxim, that the surest sign of wisdom is constant cheerfulness.”

Editor’s Note: ‘A Gentleman in Moscow’ by Amor Towles is published by Viking, New York 2016.

Felix Kloman

About 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.

A la Carte: Dive Into Dips on New Year’s Eve

If New Year’s Eve plays out as planned, I will either be at home alone or with friends, or with other friends at their houses.

I will have spent Christmas Eve and Christmas Day with my family in Massachusetts. Often I fly off to California the that day or the day after, but because my LA daughter and her husband will be in Arizona for two or three days, and because I have to be back for meetings on Jan. 2, I will have the week between the holidays at home.

And I will be cooking. I do love to bake, but, very honestly, if I don’t have to make anything sweet for the next month or so, I will be so happy. For New Year’s Eve, I have decided to make a couple of dips. I loved the one I tasted that Gretchen Newsome, who is on board of education with me, took to a party three weeks ago. There was a lot of really good food at that get-together, but most of us decided that this artichoke dip was so delicious that we would rather eat it by the tablespoon than daintily dip pieces of bread into it. The second dip I have made a few times. I love the flavor of anchovy but don’t like to touch them. With this recipe, though, I will touch the little devils.

Gretchen Newsome’s Artichoke Dip

Preheat oven to 375 degrees.
Butter a Pyrex pan or gratin dish.

2 medium onions, chopped
12 cloves of garlic, peeled and minced
2 tablespoons of unsalted butter
1 can non-marinated artichokes, chopped (if packed in oil, drain)
1 16-ounce package of cream cheese, at room temperature
1 16-ounce package of shredded sharp cheddar
1 16-ounce jar of sour cream
1 2-pound round loaf of bread, preferably pumpernickel, or 2 1-pound loaves

Sauté the onions and garlic in butter on medium low until translucent. Do now brown. Add chopped artichokes and continue to cook until warmed through.

Pour cooked mixture into a large bowl. Add cream cheese, cheddar cheese and sour cream. Mix well. (I use my food processor and pulsed around five times.) Place mixture into gratin pan or heat-proof glass pan and bake until bubbling.

In the meantime, hollow out the bread and, if you like, toast the pieces of bread. When the dip is hot, you may it pour it into the hollowed bread and serve with pieces of bread for dipping (or use all the bread for dipping into the gratin dish/

Anchoiade Dip with Crudites

From Hors d’Oeuvres: Simple, Stylish, Seasonal by Gillian Duffy (William Morrow, New York 1998)

Yield: About 2 and one-half cups

2 ounces (2 tins) anchovy fillets, drained
2 cups extra-virgin olive oil
3 cloves garlic
1 tablespoon fresh thyme leaves
1 and one-half tablespoons Dijon mustard
1 and one-half tablespoons chopped fresh basil
Salt and freshly ground black pepper

Combine all the ingredient into a blender or the bowl of a food processor and puree until smooth. Pour into a bowl and serve with fresh vegetables and small chunks of good bread.

Climb Aboard Essex Steam Train’s ‘Santa Special’ Today

Such fun aboard the Santa Special!

Climb Aboard Essex Steam Train’s ‘Santa Special,’ SaturdayAll aboard the Santa Special for a one-of-a-kind, daytime holiday experience. Make sure you’re camera-ready for that special moment when Santa and Mrs. Claus visit each child! Enjoy the spirit of the season as you relax with family and friends aboard festive railway cars adorned with vintage decorations.

•       Tickets are $24/coach, $40/first class (individual armchair seats with cash beverage service). Reindeer Breakfast upgrade is available on Santa Special days from 8:30 a.m. to 12 p.m. for $15 adults / $5 children (age 1-6).
•       Date: Saturday, Dec. 23
•       Departure times: 9:30 a.m.10:00 a.m.11:00 a.m.11:30 a.m.12:30 p.m. & 1 p.m.
•       Rudolph and Pablo the Penguin will be on board to spread holiday cheer.
•       Each child receives a small holiday gift from Santa’s Elves!
•       Special Christmas performance by Sunny Train. Shows are at 9:30, 10 & 11:30 am12:15 and 1 pm.
•       Write and Mail your “Letter to Santa” at Santa’s Post Office.
•       Take your family pictures in Santa’s sleigh.
•       Visit “Create a Card!” Station
•       Enjoy fresh baked cookies & other goodies in the Klaus Kitchen.

Visit essexsteamtrain.com/seasonal-excursions/santa-special for tickets and more information!

Tickets:
https://essex-steam-train-riverboat.myshopify.com/collections/select_santaspecial-11-2017
Location: Essex Steam Train & Riverboat, 1 Railroad Avenue, Essex, CT, 06426
Contact: Pam Amodio
Phone: 860.767.0103
Email: pamodio@essexsteamtrain.com
Price range: $24-$55. $24/coach, $40/first class. Reindeer Breakfast upgrade available for $15/adult, $5/child (age 1-6)