Old Lyme Historical Society Hosts Lecture Tonight by US X-Country Skiers

US Olympians Caitlin and Scott Patterson.

The Old Lyme Historical Society will host a free lecture in their building at 55 Lyme St. by US Cross-Country skiers Caitlin and Scott Patterson — who are also siblings from the Griswold clan — on Friday, March 30, at 7 p.m.

The Pattersons will discuss their recent experience as members of Team USA at the Winter Olympics held in South Korea.  Share their excitement in the long-awaited gold medal in cross-country ski-ing for the US.

All are welcome. Coffee and snacks will be served.

Tickets on Sale Now for Community Music School’s 35th Anniversary Gala, April 27

Making plans for this year’s 35th anniversary CMS gala are, from left to right, CMS Music Director Tom Briggs, CMS Trustee and Gala Sponsor Bruce Lawrence of Bogaert Construction, CMS Trustee and Gala Sponsor Jennifer Bauman of The Bauman Family Foundation, and CMS Executive Director Abigail Nickell.

Community Music School’s (CMS) largest annual fundraiser is the CMS Gala and this year the organization is  celebrating its 35th anniversary with For the Love of Music! The event takes place on Friday, April 27, at 6:30 p.m. in Deep River at The Lace Factory and includes fabulous musical entertainment provided by CMS faculty and students. Enjoy cocktail jazz and an exquisite dinner show, as well as gourmet food, dancing, silent auction, fine wines and more.

Featured faculty and student performers include Music Director Tom Briggs, Noelle Avena, John Birt, Amy Buckley, Luana Calisman-Yuri, Audrey Estelle, Joni Gage, Silvia Gopalakrishnan, Martha Herrle, Ling-Fei Kang, Barbara Malinsky, Matt McCauley, Kevin O’Neil, Andy Sherwood, and Marty Wirt.

Support of the Community Music School gala provides the resources necessary to offer scholarships to students with financial need, as well as weekly music education and music therapy services for students with special needs.

For The Love of Music sponsors include The Bauman Family Foundation, Bob’s Discount Furniture, Bogaert Construction, Clark Group, Essex Savings Bank, Essex Financial Services, Grossman Chevrolet Nissan, Guilford Savings Bank, Jackson Lewis, Kitchings & Potter, Maple Lane Farms, Reynold’s Subaru, Ring’s End, Shore Publishing, Thomas Alexa Wealth Management, Tidal Counseling LLC, and Tower Labs LTD.

Early bird tickets for the evening are $125 per person ($65 is tax deductible) by April 13 and $135 thereafter. Event tickets include hors d’oeuvres, gourmet food stations, wine and beer, live music, and dancing. Tickets may be purchased online at community-music-school.org/gala, at the school located at 90 Main Street in the Centerbrook section of Essex or by calling 860-767-0026.

Community Music School offers innovative music programming for infants through adults, building on a 35 year tradition of providing quality music instruction to residents of shoreline communities. The CMS programs cultivate musical ability and creativity and provide students with a thorough understanding of music so they can enjoy playing and listening for their entire lives.  To learn more, visit www.community-music-school.org or call (860)-767-0026.

Evan Visgilio of Old Lyme Places at Special Olympics Vermont Winter Games

Evan Visgilio stands proudly for a photo after winning a fistful of awards at the Vermont Special Olympics and being named Vermont Special Olympics Rookie of the Year.

Evan Visgilio of Old Lyme returned from the Vermont Special Olympic Winter Games in Mendon, Vt., with a Participation  Ribbon, a Seventh Place Finish and a Sixth Place Finish.  He was also named Vermont Special Olympics Rookie of the Year.

Pico Mountain located in Mendon, Vt., hosted the Vermont Special Olympics Winter Games the weekend of March 19-20.  Evan, who skies for The Hermitage at Haystack Team, participated in Slalom, Giant Slalom and Super G events, winning a Participation Ribbon in Slalom, a Seventh Place Ribbon in Giant Slalom and a Sixth Place Ribbon in the Super G.  Evan advanced to Intermediate Division 3 this year. He was born with Down Syndrome and has been skiing for eight years.

Evan, who is 14-years-old, lives in Old Lyme with his parents John and Wendy Visgilio, as well as his siblings Brenna, Will and John.  Evan attends Lyme-Old Lyme Middle School where he is in 8th Grade.

He trains at The Hermitage Club at Haystack Mountain in Wilmington, Vt., with his coaches Scott Serota, Corey Robinson and Kate Riley.

Reading Uncertainly? ‘Mountains of the Mind’ by Robert Macfarlane

Have you ever been mesmerized by a mountain?

I have … Mount Fuji, from the waters of Suruga Wan, Mounts Rainier and Baker from Puget Sound on a cloudless day, and even Mount Kearsarge in central New Hampshire when I actually climbed it with some of our family.

What is it about mountains that seem to entrance our minds?

Robert Macfarlane, a Fellow of Emmanuel College, Cambridge, gives us a meditation on these heights, an enthralling “mental stimulation that explores why “the unknown is so inflammatory to the imagination.”  And why is it that almost every “prophet” of all our religions has ‘habitually been up mountains … to receive divine counsel”?

What is “the mesmerism of high places”?  He explains: “ … the urge to explore space – to go higher – is innate in the human mind” and “ … the visionary amplitudes of altitude felt like the approximations of divine sight  … the spell of altitude.”

He writes “when we look at a landscape, we do not see what is there, but largely what we think is there … We read landscapes” as interpreted “in the light of our own experience and memory, and that of our shared cultural memory.”  In other words, landscapes are “romanticized into being,” mountains most of all.

“Contemplating the immensities of deep time, you face in a way that is both exquisite and horrifying, the total collapse of your present, compacted to nothingness by the pressures of pasts and futures too extensive to envisage … [plus] the appalling transience of the human body.”

Macfarlane’s chapters explore geology, fear, glaciers, heights, maps, theology, and conclude, inevitably, with Mount Everest and the attempt of George Mallory and Andrew Irvine in 1924. The author himself is also a climber as well as a student of mountains.

He cites John Ruskin with the idea that “risk-taking – scaring yourself – was, provided you survived, a potent means of self-improvement.”

“This is the great shift which has taken place in the history of risk.  Risk has always been taken, but for a long time it was taken with some ulterior purpose in mind: scientific advancement, personnel glory, financial gain.  About two and a half centuries ago, however, fear started to become fashionable for its own sake.  Risk, it was realized, brought its own reward: the sense of physical exhilaration and elation which we would now attribute to the effects of adrenaline.  And so risk-taking – the deliberate inducement of fear — became desirable; became a commodity.”

Macfarlane concludes, “mountains return to us the priceless capacity for wonder.”  He continues, “In ways that are for the most part imperceptible to us, we all bend our lives to fit the templates with which myths and archetypes provide us. We all tell ourselves stories, and bring our futures into line with these stories, however much we cherish the sense of newness, or originality, about our lives.”

Finally, “at bottom, mountains, like all wildernesses, challenge our complacent convictions – so easy to lapse into – that the world has been made for humans by humans.”

So, encourage your doubts and go climb a hill!

Editor’s Note:  ‘Mountains of the Mind’ by Robert Macfarlane was published by Vintage Books, New York 2004.

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. 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 Goes Colorful with Crispy Cod with Chorizo, White Beans and Cherry Tomatoes

Crispy cod with chorizo, white beans and cherry tomatoes.

Back in January, I was invited to a dinner party. The food was incredible, beginning with an appetizer of a seared sea scallop, topped with shredded duck and enveloped with a sunny yellow hollandaise and an arugula in subtle vinaigrette. As an “intermission,” there was glorious white lasagna which melted in our mouths. The entrée was beef and carrots in Borolo, silken mashed potatoes and fresh green beans with pine nuts.

The chef had also sent to our tables of 12 a freshly made bread that had been low risen for two days before it was put in the oven. There were two desserts—one a cassata (a traditional Sicilian cake) and soufflé. All the savory dishes were created by Tom Cherry, who spent a lot of time and love on that dinner, although his real job is plastic surgery. The desserts were created by Bette Hu, who calls herself “just a home cook.” Actually, these two may be just “home cooks,” but, truth be told, I am a home cook. These two people are true artists.

I have said before that real chefs can make magic with a few pans, a few sharp knives and a working stove. While Tom and his wife Lynn have a Viking stove in emerald green with eight to 10 burners on his cooktop and a few ovens at his disposal, he could do that in my galley kitchen and electric stove. I, on the other hand, would need his Viking to be that proficient. As I left that evening, I tried to figure out how I could sneak that Viking into my car. I couldn’t/t!

People often ask me what I consider most important to have in a kitchen. In my last house in Old Lyme, I could hold 20 people in the kitchen as I cooked, had a 42-inch cooktop with six gas burners, two ovens and a warming drawer. The granite counter held 10 and part of the counter was four inches below the regular one, so I could make pastry without making my shoulders ache. My pantry took up another room.

Today I have a fair amount of counter space and a nice deep kitchen sink, but the cooktop has four electric burners, there are two ovens but one is very shallow and most of my pantry is in the hallway closet, along with coats. I have a lot of counter-top appliances, but I have learned how to use those electric burners so that they do not ruin the good pans I have collected over the years.

What I need most in my kitchen these days are my knives (on a magnetic bar so the knife block doesn’t take up counter top), those good pans and Silpat liners for my many, many nested sheet pans, the last of which I use often.

In a recent edition of Rachael Ray Everyday, I saw a recipe for a cod that can be made in a sheet pan that fits in my shallow oven. 

Crispy Cod with Chorizo, White Beans and Cherry Tomatoes

From Rachael Ray Everyday, February, 2018

Yield: serves 4

2 cans (15 to 15.5 ounces each) cannellini beans, rinsed
8 ounces cherry (or grape) tomatoes, halved
5 ounces cured chorizo, casing removed and meat chopped into small pieces
3 cloves garlic, thinly sliced
One-half teaspoon crushed red pepper
Salt and freshly ground pepper, divided
4 tablespoons olive oil
One-half cup panko
1 tabelspoon finely chopped fresh flat-leaf parsley plus one-quarter cup coarsely chopped
4 boneless, skinless cod fillets, 5 to 6 ounces each
3 tablespoons tartar sauce

Preheat oven to 450 degrees. On a large rimmed baking sheet, toss beans, tomatoes, chorizo, garlic and crushed red pepper with 2 tablespoon oil, 1 teaspoon salt and one-quarter teaspoon freshly ground pepper.

In a shallow bowl, toss panko and 1 tablespoon finely chopped parsley and season with salt and pepper. Brush the tops and sides of the cod fillets with tartar sauce. Press the tops and sides of the fillets into the panko mixture until coated. Arrange the fish to the center of the baking sheet. Arrange the bean mixture in an even layer around the fish.

Bake until panko is golden and the fish flakes easily with a fork, 10 to 15 minutes. Sprinkle with the coarsely chopped parsley and drizzle with the remaining 2 tablespoons oil.