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September 7, 2020 | THE LAKER | Page 1

Your Guide to What’s Happening in NH’s Lakes Region

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September 7 • Vol 37 • No. 23

Inside This Issue... Find More Newfound Lake | Page 3

‘Cue the Grill | Page 18

Golf | Page 18

What’s Up | Pages 14-16

Page 2 | THE LAKER | September 7, 2020

September 7, 2020 | THE LAKER | Page 3

Protecting Newfound Lake By Mark Okrant The Granite State is fortunate to possess nearly 1,000 lakes and ponds that exceed 10 acres in size. While Winnipesaukee is New Hampshire’s largest lake, Newfound Lake has a reputation as one of the clearest lakes in the U.S. Measuring six miles from north to south, and nearly two and onehalf miles from east to west, it is also purported to be the state’s deepest lake. Clearly, the principal attractions of Newfound are its water quality, excellent beaches, and beautiful surrounding hillsides. Water is added to Newfound by several means. One inch of rain increases the lake’s level by 14 inches. Other influences are gravitational runoff from surrounding elevation, fluvial activity (i.e., introduction of water from two small rivers—the Cockermouth and Fowler—as well as smaller streams), runoff from roads and other paved surfaces bordering the lake, and conduits from residential, commercial, and other sources. Water is removed from Newfound Lake primarily by way of the Newfound River, whose outflow is controlled by a dam on West Shore Road, as well as by evaporation. A recent report contained news that the quality of the Newfound Lake environment has been changing. One should not be surprised, given the combined effects of climate change and increasing human activity. For a number of years, the area has been a popular attraction, with generations of locals and seasonal

Newfound Lake seen from the shore of Wellington State Park. visitors utilizing Wellington State Park, summer camps, town beaches, and boat

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22 miles of shoreline and surroundings. There is a disagreement among local constituencies about the preferred water level in the lake. Stakeholders have differing interests and needs, as seen in this partial list of users: • beach managers and homeowners are anxious to expose beaches; therefore, most prefer lower lake levels, especially during summer • boaters are concerned with navigation; so they prefer higher water levels • fishing interests are concerned about the impact of freezing upon species, so, they want winter water levels to remain high and steady • hydroelectric power officials want a steady, moderate flow in the Newfound River, so they can optimize output Nearly 50 years ago, the Newfound Lake Region Association (NLRA) was established and charged with protecting the lake and its watershed. Throughout the years, the organization has been steadfast in fulfilling its mission: to protect the lake and its watershed through education, programs, and collaboration that promote conservation and preservation of the region’s natural, social, and economic resources. To make this possible necessitates working closely with a number of agencies, primarily the New Hampshire Department of Environmental Services (DES) and

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Page 4 | THE LAKER | September 7, 2020 â€˘ Newfound continued from page 3 the governments of municipalities that surround the lake. Presently, an annual cycle is employed wherein water is allowed to rise quickly during spring, the lakeâ€™s level is lowered but remains steady during summer, and then is dropped during fall. Last October, the NLRAâ€™s board of trustees selected long-time land and water conservationist, Rebecca Hanson, as its executive director. Under Hansonâ€™s leadership, the NLRA continues to lead an effort to mitigate the effects of the aforementioned natural and human intrusions upon Newfound Lake. Hansonâ€™s hiring ushers in a new era of strategic and progressive work to protect Newfound Lake. As executive director, she will be continuing a tradition of excellence exhibited by her predecessor, Boyd Smith. Hanson believes strongly in the agencyâ€™s role of developing the next generation of environmental stewards. Toward

that end, NLRA has identified a diverse group that it must continue to educate about methods to keep the lake healthy over the long term. These include school children, community members, owners of seasonal shoreline residences, and government officials. A second point of focus during Hansonâ€™s administration will be the agencyâ€™s Grey Rocks Conservation Area. NLRA intends to further develop this special area into a setting wherein conservation programs can be expanded. Moving forward, communication will be a third emphasis. According to Hanson, â€œThe NLRA depends on the strength and support of the Newfound community.â€? In discussing the past six months, Hanson says that NLRA, like so many other non-profit organizations, has needed to accomplish its mission while maintaining safety. The direction taken by NLRA during the pandemic is to embrace internet technology. NLRA thrives on providing a creative atmosphereâ€”one that promotes

enthusiasm for stewardship of the natural environment. Hansonâ€™s yearround staff of four trains and directs two youth conservation corps and two AmeriCorp workers, as well as a large number of volunteers, to sample water quality at eight sites on the lake and an additional 35 sites along the areaâ€™s tributary streams. Tests include: phosphorous levels, dissolved oxygen, and water quality. Ultimately, data are provided to DES and made available at the newfoundlake.org website. Using the results of field research, NLRA has been able to track the effects of home storm-water, small town transportation, and other aspects of infrastructure development upon water quality. NLRA greatly values its close working relationship with the surrounding community. Traditionally, this has been facilitated by large gatherings wherein education and interaction are fostered. As a consequence of the pandemic, a number of NLRAâ€™s most popular programs have been moved to the Internet. These include: Stargazing,

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a program offered in conjunction with the Astronomical Society, Mushroom Foraging, and Ecotours. Each of these is being offered on Zoom presently. One popular program is ongoing, but has necessitated reduced participation; Guided Paddling is being conducted with kayaks substituted for canoes. Another of NLFRAâ€™s most popular initiatives is called Megaraffle. This annual fund-raising event, held in cooperation with area businesses, has been cancelled by necessity. As a non-profit organization, the Newfound Lake Region Association is especially appreciative of the long-term support it receives from the surrounding community, and continues to highlight the activities of area businesses on its website during the pandemic. Readers who wish to keep abreast of NLRAâ€™s activities and events, or to donate to the organization, are encouraged to visit www.newfoundlake.org.

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a location with partial afternoon shade to keep the campsite and tent cool. Face the tent door into the wind for a breeze (and also to keep mosquitoes from camping alongside you). Speak with a camping supply retailer about your camping needs. • Bring along low-salt, high-protein snacks. Low-salt, high-protein snacks will keep you fueled for day trips along the trails without making you thirsty. Dried berries and high-fiber trail mixes also can keep energy levels up. • Invest in an insulating pad. A good insulating pad will keep you comfortable when sleeping on the ground. Such a pad also will serve as an extra moisture barrier and will help keep you warm or cool. • Use the moon. If this is your first time camping, schedule the night out to coincide with a full moon. There will be extra light at night to chase away any fears and make navigating a bit easier. • Be an early bird. To see wildlife, hit the trails as early as possible. Early morning hours also are cooler for working. Remember that camping involves getting in touch with nature. Leave the campsite how you found it, taking trash along with you. Further information on camping advises how to safely make a campfire. This article also is courtesy Metro • Camping continued on page 6 pick different campsites than those who want to be near the family action. • Choose a tent for the weather. Supplies will differ depending on the temperatures when you plan to camp. Select a tent with a sun-protection sealant to prolong its longevity. Opt for

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Comedian Jim Gaffigan often jokes that camping is a tradition in his wife’s family, but he’s what people would consider “indoorsy.” Gaffigan notes that the idea of burning a couple of vacation days sleeping on the ground outside isn’t his idea of fun. But the comic may be in the minority. Camping is one of the most popular outdoor recreational activities in North America. The statistics resource Statistica says the revenue of campgrounds and RV parks was estimated at $5.8 billion in 2015. More than $2.5 billion was relegated to camping equipment spending. In Canada, National Park attendance is typically indicative of camping stays. Parks Canada said there was a 4 percent increase in overall visitation between 2009 and 2014. Camping takes many forms. Some purists equate camping to minimalist survival — eking out an existence for a few days with nothing more than a tent, a single roll of toilet paper and a fishing pole. Others enjoy the creature comforts of home and would readily consider camping something done from their climate-controlled RV. Camping ranges between sleeping under the open stars and glamping — a style of camping with amenities and potentially resort-style services. No matter how one defines camping, information is the key to becoming the proverbial “happy camper.” The following list is a general starting off point for planning a camping adventure. • When choosing a campsite, seek an area that offers the amenities you desire. Popular places like lakeside spots or those close to trails tend to book up early. Also, consider proximity to bathrooms, showers and ingress/egress spots. People who desire solitude will

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• Camping continued from page 5 Creative. Make campfires safe and enjoyable Who doesn’t look forward to sitting around a crackling campfire in the evening with family or friends? Such an experience attracts people to try camping, ultimately converting many of them into lifelong camping enthusiasts. Campfires serve various purposes, from heating up simple foods to keeping wildlife at bay. Campfires also light up camps where people dine and sleep while providing much-needed warmth. DECKING Campers must always exercise caution with their campfires. The University of Vermont Medical Center says 80 percent of pediatric campfire burns resulted from day-old campfires. The National Interagency Fire Center advises that, in 2017, humans caused 88 percent of wildfires. When building campfires, the following precautionary measures can ensure a safe time for everyone. • Learn if it’s safe. Campground and other areas will post if the conditions are safe for a fire. Heed all signs and do not ignite a campfire if posted warnings say it is too dry and unsafe to do so. • Choose the right location. Look around and up to make sure that the fire will be in a safe location away from low-hanging branches or brush. Keep a radius of at least eight to 10 feet around the fire clear of tents, food, chairs, and other items, states the health and fitness resource Active.

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• Prepare your site. Dig a small pit in which the fire can be housed, offers Smokey Bear. Place a ring of stones around the pit. • Add fuel only as needed. Keep the fire at a manageable size and height. Do not let it grow just to impress fellow campers, as it can spread and become a problem. • Beware of the “duff.” The rangers at Modoc National Forest in California say duff is a layer of decomposing wood material that lies between pine needles and dirt on the forest floor. It is highly flammable, and some mistake it for dirt. Be aware of duff near the campsite and extinguish any embers promptly. • Maintain a close watch. Make sure at least one person is always tending to the campfire. • Keep kids and pets away. Set a proper distance for pets and young children who may not understand the dangers of fire. • Extinguish the fire properly. Keep a shovel and water nearby to drown the fire and embers. Mix the ashes and water again to catch anything that may be smoldering. Continue adding water, dirt or sand and stirring with a shovel until all material is cool. Never leave a former campfire hot. Check a decent perimeter around the campfire to ensure that no stray embers escaped. Campfires are an enjoyable part of the overall camping or outdoor wilderness experience. Safety is essential to help prevent forest fires and/or injuries. - Metro Creative

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Ernest Thompson Narrates 14th Annual Boathouse Tour Expressing a love for Maine’s Belgrade Lakes that began in childhood, Oscar-winning screenwriter, playwright, director, actor and songwriter, Ernest Thompson, will narrate the New Hampshire Boat Museum’s first virtual Boathouse Tour. “Mr. Thompson lives in New Hampshire and cherishes our lakes, which is why we approached him with our project,” said Martha Cummings, executive director of the New Hampshire Boat Museum (NHBM), which is located in Wolfeboro, NH. Noting that he agreed to be the face and voice of the online event, as well as share his music for it, Cummings said Thompson’s obvious passion for the subject matter has enhanced the project. “His involvement helps us capture the wonder and excitement you can have when exploring our beautiful lakes,” she said. Cummings added that Thompson spoke at great length regarding his fascination for boathouses, some of which he described as “luxurious castles” and others “woebegone and run-down.” It is this curiosity, she said, that has helped to explain the popularity behind NHBM’s annual Boathouse Tour, which is in its 14th year and presented by Lake Life Realty. “These boats are

This year’s NH Boat Museum Boathouse Tour will be narrated by screenwriter/musician/ actor, Ernest Thompson. (Photo courtesy 3Sixty Bruce Luetters)

curiosities to all of us,” Cummings commented. “We all wonder what they contain, how old they are, and who built them.” She said Thompson even acknowledged that his play, “On Golden Pond”, was reminiscent of people and places he remembered from his childhood on the Belgrade Lakes. “He really is the right person

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to narrate this online event, because he understands and experiences the wonder and beauty of our lakes and boathouses,” Cummings added. This year’s Boathouse Tour is also unique, as it leaves Lake Winnipesaukee for the first time. “We’ll take people to Squam Lake and Lake Waukewan, too, as well as to an antique car collection,” she said. “This is something we could never do in our traditional, in-person format.” In addition to Thompson as narrator, the online event will feature Live

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Free or Die, his new song co-written with local legend, Art Harriman, and sung by television star and fellow NH resident, John Davidson. “We are thrilled to have all three involved in this online event,” said Cummings. “We also want to thank the generosity of the boathouse owners, many of whom talk about their boathouses on film, too.” She also expressed gratitude for the support of Lake Life Realty, the tour and online event’s presenting sponsor. “Their contribution helped make this virtual tour and online experience possible,” she said. “I cannot thank them enough, as this entire project reflects the very essence of our mission.” Noting the online event will be viewable on NHBM’s website in late summer (date TBD), Cummings said they will ask for donations from people as they participate in it. “We are working out the final details on sharing this virtual event, which provides an exclusive glimpse into the life and culture of New Hampshire’s lakes,” Cummings said. Founded in 1992 by antique and classic boating enthusiasts, the NHBM is committed to inspire people of all ages with an understanding of, and appreciation for, the boating heritage of New Hampshire’s fresh waterways. To learn more about the 14th Annual Boathouse Tour, or NHBM, visit nhbm. org. this summer...

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Meet the “Spinach Pie Lady” By Sarah Wright With a magnetic advertisement on the side of her car and a “Spinach” license plate, Catherine Brassill is used to people approaching her when she’s out and about running errands. Some have questions about her spinach pies, also known as spanakopita, and others want to say hello and let her know they’ve had a slice of one of her delicious pies and loved it. Even after 20 years of making and selling spanakopita, the compliments keep rolling in and Catherine has no plans to stop, which her many repeat customers appreciate! How did Catherine embark on this tasty business venture? It all started with a love of cooking. “My mother was a fabulous cook, and I started cooking in the 1980s, when my husband and I ran a small hotel in North Conway,” explains Catherine. “When you work at a hotel, you have to be there all day, so I started cooking in the afternoons. I also worked at the restaurant in the evenings, and observed the cooks.”

Soon Catherine was recreating new recipes at home, making her own egg rolls and pot stickers. Then one day when she was out at a restaurant, she ordered spanakopita. Although she thought it tasted good, she was a confident cook and knew she could make it better herself. Catherine began experimenting in the kitchen, perfecting her version of spinach pie. Spanakopita is traditionally a savory Greek pie, with layers of thin phyllo dough and mostly feta and spinach. It’s almost like a Greek version of lasagna. However, Catherine put a slightly different spin on it. While she doesn’t want to reveal the entire recipe, she cooks the spinach with garlic and Vidalia onions, butters the layers of phyllo pastry dough, and adds some extra cheeses and spices. She began serving it to family and friends at holidays and parties, and the rave reviews soon brought in requests for more pies. Word spread, and 20 years later she’s still making about three pies a week.

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Despite also having two other part-time jobs, Catherine puts a lot of time and care into each pie. “Everything is freshly purchased to order,” she says, “and quality ingredients like Cabot cheddar, Galbani ricotta, fresh feta, and garlic make a big difference.” She also prefers to be alone in the kitchen without any distractions, including family members. “After all these years, I have a system and I need to concentrate,” says Catherine. “Phyllo dough can be tricky to work

with. It’s not an easy pie to make.” Thanks to a generous 8-foot island in her kitchen, Catherine can set up an assembly line of sorts. The finished product is perfected, layered with “a beautiful crispy coating on top.” At this point, Catherine has made countless pies for parties, weddings, rehearsal dinners, local club functions, and other customers on the Wolfeboro side of the lake. If you’re farther away and willing • Spinach continued on page 11

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September 7, 2020 | THE LAKER | Page 11 • Spinach continued on page 11

to pay a little extra for delivery, Catherine would be happy to make you a pie. Recently, she delivered a pie to a customer in Rochester, New Hampshire. “The pies work for any occasion, and they’re great for vegetarians, too,” says Catherine. “I use four pounds of spinach, so the pies are really thick.” She also makes her pies casserole-style, in a lasagna sized pan so the phyllo dough can fit perfectly. “It slices into 12 large pieces, but for a special occasion, each piece can be cut into four smaller pieces with toothpicks for hors d’oeuvres,” she says. Catherine’s spanakopita business worked out well for her this past spring, during this time of quarantine and uncertainty. “The business has little contact. I work out of my home kitchen and deliver the pies directly. It’s very safe,” she says. She also has many customers who don’t like to cook or want something that they can freeze in individual portions to have on hand for later—it can be very convenient. Catherine adds, “But if you’re confident in the kitchen, I can deliver a ready-made pie to be baked at home. The smell in your house will be amazing!” Although Catherine mostly bakes to order, friends and family can still expect some spanakopita every now and then. “I make the pies for family at holiday gatherings and to give

as gifts,” says Catherine, “I also make what I call ‘neighborhood’ pies when I want to give some slices away to friends to try…or if my husband would like a slice!” (In fact, I was a lucky recipient of one of these glorious slices, packed to the brim with spinach, and it was so light and flaky that I forgot how decadent it was. The flavors were perfectly balanced, blending seamlessly together.) Catherine has been asked if she ever entered a contest with her spinach pie, or thought about submitting the recipe to a cooking magazine, but she prefers to keep the exact ingredient measurements a secret. Given her cooking talents, one wonders if Catherine ever thought about expanding into other menu items. Although she enjoys a good spinach calzone, she plans to stick with what works. She’s also dabbled with carrot cake a few times in the past, but found that it was too laborintensive to make regularly. The spanakopita has brought her a lot of success and she plans to continue making the savory dish for years to come. If you’d like to order your own spinach pie, baked fresh for your table, call Catherine Brassill at 603832-3276. It’ll surely be the “talk of the town” at your next party, or just freeze it and enjoy it yourself. Either way, it’s a win-win!

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Lakes Region Dining The Lakes Region Dining column is offered weekly in The Laker and will spotlight a different restaurant in each issue. Due to COVID19 restrictions, please call ahead for updates and/or for take-out orders and outdoor seating availability.

The Grotto We l c o m e to the Grotto, located at 5 Railroad Square in Plymouth, NH. If you like Italian food in a unique, fun atmosphere, head to the Grotto restaurant for a memorable d i n i n g experience. Choose from hand tossed, New York style pizza, a variety of pasta dishes and a huge list of beers on tap as well as a wine list and cocktails. Seating is at the bar or a table and outside seating is available as well. Start your dining experience with appetizers such as fried artichokes, spicy shrimp scampi or Calamari Speziato, to name but a few of the many choices. Tasty salads include Cardini, Caprese or a house salad, all great to have as a meal or to accompany a full dinner. Pastas range from Scampi, Piccata, Alfredo Di Lelio, and Canelloni to Marsala, Mediterranean, Cheese Ravioli, Parmigiana or Pasta Builder.

Italian dishes are many and the list includes Veal Giuseppe, Frittata or Florentine, as well as many more. The list of sub sandwiches is extensive and provides so many choices, including Sweet Luigi, Classic State Fair Italian Sausage, and Chicken Cordon Bleu. Everyone loves pizza and at The Grotto, you can indulge in everything from a plain pizza to a variety of pies with different sauces and toppings or enjoy a Stuffed Pizza or Frittata. Finish off your meal with a sweet treat; choose from Lemon Italian Cream Cake, Tiramisu, Cannoli or Zeppole. Stop by for events and live music at The Grotto or meet friends for a refreshing cocktail and conversation. The Grotto is open daily; call for hours of operation at 603-9601063 or 603-536-9688. Visit www. grottoplymouth.com.

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TUFTONBORO // 210’ of white sand beach on 1.5 Acres, level lot and facing west to Lake Winni, plus a 80x30 3-bedroom ranch. $2,195,000 (4819910) Call Randy Parker 603-455-6913

Call Denise Williams 603-860-7544

MOULTONBORO // SITUATED on 62 PRIVATE acres, 2,000 sq. ft. deck overlooks the lakes and mountains for breathtaking views. $1,980,000 (4796578) Call Randy Parker 603-455-6913

MaxﬁeldRea Wolfeboro, 15 Railroad Avenue 603-569-3128

Center Harbor, J 603-25

September 7, 2020 | THE LAKER | Page 13

MAXFIELDREALESTATE.COM

MEREDITH // Stunning 5-bedroom/4-bath home on 11.84 acres. A 3-car detached garage. Hardwood ﬂoors throughout. $1,100,000 (4824015) Call Bronwen Donnelly 603-630-2776

ALTON // ONE YEAR NEW 4-bedroom, 4-bath Colonial on 27 acres with hiking trails and views. $599,000 (4798077) Call Jen McCullough 603-234-2721

SANBORNTON // Spacious 4-bedroom/3-bath Colonial on 9+acres with stocked pond, lake and mountain views. $529,900 (4816419) Call Becky Whitcher 603-393-7072

WOLFEBORO // Single family/Condo home 3-bedroom/3-bath just built. Wolfeboro Common II. $378,750 (4818480) Call Amy Elﬂine 603-520-7466

WOLFEBORO // Amazing views, beautiful sunsets, 3-bedroom Classic Cape, 2.8 acres, 5 minutes to Downtown and Lake Winnipesaukee $349,000 (4810472) Call Joy Messineo 603-860-7544

WOLFEBORO // Pleasant Valley 2+bedroom/2-bath Center Chimney Gambrel, lovely 1+acre level lot. $239,000 (4820611) Call Joy Messineo 603-860-7544

Island REAL ESTATE UNDER AGREEMENT

WHORTLEBERRY ISLAND – TUFTONBORO Three separate lots of record, 1.33 acres, 270’ of Winni WF, shallow beach. Incredible Views! $595,000 (4795841) Call Betty Ann Bickford 603-651-7040

RATTLESNAKE ISLAND – ALTON BEAR ISLAND – MEREDITH Prime location on historic Rattlesnake Isl! 2-bedroom+loft/2-bedroom One of the largest islands on Lake Winnipesaukee. 6-bedroom/5-bath cottage. Warm/sunny SW exp. Docks provide long views in both di- main house, on 1.8 acre lot, 125’ crystal clear lakefront. View. rections. $545,000 (4822122) Call Betty Ann Bickford 603-651-7040 $499,000 (4822887) Call Jen McCullough 603-234-2721

LAKES REGION RENTALS ~ SEASONAL & YEAR-ROUND Ask for Tony @ 603-569-3128 (Owners call about our rental program.)

alEstate.com

JCT Rtes. 25 & 25B 53-9360

Alton, 108 Main Street 603-875-3128

Page 14 | THE LAKER | September 7, 2020

Best Darn Donut in the Lakes Region! Available at:

235 Union Ave., Laconia Alton Bay Corner Store Alton Village Store Alton Circle Store Wolfeboro Corner Store Three Sisters in Wolfeboro & Pier 19 in Tuftonboro

So Good.. They’re Goody Good!

235 Union Ave., Laconia • 603-528-4003 • Served daily till they’re gone. Closed Mondays (Open at 3am for hardworking early risers!)

What’s UP

your guide to what’s happening in NH’s Lakes Region...

Please call ahead for all event listings for updates and COVID19 restrictions. Information and schedules subject to change. Through Sept. 27, 80th Annual Members Show, Lakes Region Art Association, gallery show, 120 Laconia Rd., Tanger Outlets, Suite 132, Tilton, Thurs.-Sun. 11 am-7 pm, 496-6768. Through Sept. 30, Grand Finale Art Exhibit, paintings by three area artists: Ashley Bullard, Liz Wilson and Valerie Vermeulen at Patricia Ladd Carega Gallery, 69 Maple St., Center Sandwich, Mon.-Sat. 10 am-5 pm; Sun. noon-5 pm, info: patricialaddcaregagallery.com. Through Oct. 8, Salomon Falls Trail Running/Walking Series, run/walk for all ages and abilities, Great Glen Trails, 1 Mt. Washington Auto Rd., Gorham, info: 466-2333, www.greatglentrails.com. Sept. 9/8, 9/15, 9/22, 9/29 & 10/6, Basics of Building Realism in Acrylics, 6 wk. acrylic painting course, taught by Acacia Rogers, 11 am-2 pm, Lakes Region Art Assoc. Gallery, 120 Laconia Road (Tanger Outlets), Suite 132, Tilton NH, info/ register: AcaciaRogersArt@gmail.com. Sept. 7, Cruise Night, 5 pm, Hill General Store, 24 Commerce St., Hill village, stop by to see great classic cars, info: 934-2224.

BASKETS AND BOWLS ... A Bountiful Harvest A collection of work by various artists.

Now thru September 30 Mon - Sat: 10 AM - 5 PM Sun: 12 PM - 5 PM 279 DW Hwy. • Meredith • 603-279-7920 Meredith.NHCrafts.org Like us on Facebook so you can see other beautiful things made by NH’s finest artists ~ www.facebook.com/nhcraft

"Woodland Tapestry" basket by Sharon Dugan

Sept. 7, Live Animal Encounter Series: Animals in Motion, 10-11 am, with Squam Lakes Natural Science Center, Town Square, 33 Village Rd., Waterville Valley, www. waterville.com. Sept. 7, Solar Gazing, noon-4 pm, drop by the field to join the NH Astronomical Society in looking at the sun through a hydrogen alpha telescope, free, Castle in the Clouds, Rt. 171, Moultonboro, 476-5900, www.castleintheclouds.org. Sept. 8, Tues. Night Open Mike, 6:30-9:30 pm, Big Daddy Joe’s, 38 NH Rt. 25, Plymouth, 536-5602. Sept. 8-10, Oil en Plein Air 3-Day Workshop, 9 am-4 pm, instructor William Cloutman from Marblehead, MA, paint at White Mt. locations, ArtWorks Gallery & Fine Crafts, 132 White Mt. Highway, Chocorua, info: 323-8041, www.ChocoruaArtWorks.com. Sept. 9, Free Line Dance Lessons, 6:30-9:30 pm, Big Daddy Joe’s, 38 NH Rt. 25, Plymouth, 536-5602. Sept. 9, Wellness Wednesday: Yoga at the Castle, 6-7 pm, join an experienced yoga instructor in a yoga class for all skill levels on the Castle lawn amidst breathtaking lake and mountain views. $15 per person, per class, Castle in the Clouds, Rt. 171, Moultonboro, 476-5900, www.castleintheclouds.org. Sept. 9-12, Winnipesaukee Playhouse presents “Or,” historical, intrigue, political play, takes place at outdoor amphitheater, 4 pm, 33 Footlight Circle, Meredith, tickets/ info: 279-0333, www.winnipesaukeeplayhouse.org. Sept. 10, Castle Close-Up: Exploring the Interiors, 6-7 pm, intimate, one-hour guided tour to survey the Plants’ furnishings and artwork, and discuss how the pieces might reflect Tom and Olive’s lifestyle, tastes, and personalities. $25 adults, $10 ages 5-17, free age 4 & under, Castle in the Clouds, Rt. 171, Moultonboro, 476-5900, tickets: www.castleintheclouds.org.

Mansion Tours • Lake and Mountain-View Dining Programs • Hiking Trails • Waterfalls & Vistas Open daily through October 25 10:00 AM - 5:30 PM Featuring our NEW Exhibit! The Shoes that Built the Castle Upcoming Programs & Events: • Music Nights Every Mon, Tues & Thurs, through Sept. 17

5:30-8:30pm

Generously supported by The Laker. $10 per person reservation fee required.

• Solar Gazing Every Mon through Sep 7 12-4pm FREE • Wellness Wed: Yoga on the Castle Lawn Wed, Sep 9 6pm $15 Generously sponsored by Huggins Hospital.

• Castle Close-Up Tour: Exploring the Interiors Thurs, Sep 10 6pm $25 adults, $10 5-17 Generously sponsored by J.C. Signs and Pickering House Inn.

Some of our operations have changed in response to the COVID-19 guidelines. For up-to-date information please check www.castleintheclouds.org 2020 Presenting Sponsors:

#castlemoments

Pre-register for programs at castleintheclouds.org or 603-476-5900 Route 171, Moultonborough, NH

Sept. 10, Learn to Live with Coyotes, 5:30-6:30 pm, learn about eastern coyote with conservation biologist Chris Schadler. Gilford Public Library, Potter Hill Rd., Gilford, info/sign up: 524-6042. Sept. 10, NH Home Builders Assoc. Golf Tournament, noon check-in, 1 pm shotgun start, Ridgewood Country Club, Moultonboro, info: www.lakesregionbuilder.com. Sept. 11, Arts in the Park, 6 pm, Sock Hop with Rockin’ Daddios and Co., free, Rotary Park, Beacon St. East, Laconia, 524-8813. Sept. 11, Foraging for Fall Fungi, 9-11 am, meet at Belknap Woods trailhead to forage for mushrooms led by Lakes Region Conservation Corps member, Squam Lakes Assoc., Holderness, info: 968-7336. Sept. 11, Garden Tour, 9:30 am, Castle in the Clouds, Moultonboro, free, preregistration is required: 476-5900. Sept. 11, Karaoke, 8-11 pm, Big Daddy Joe’s, 38 NH Rt. 25, Plymouth, 536-5602. Sept. 12, Artisan Market, 10 am-5 pm, handcrafts, live music, demos, Canterbury Shaker Village, Shaker Rd., Canterbury, www.shakers.org, 783-9511. Sept. 12, DIY Science Make & Use a Compass, 1-3 pm, Prescott Farm, White Oaks Rd., Laconia, info: 366-5695, www.prescottfarm.org. Sept. 12, Duckling Dash, all day event, run, walk, etc. for virtual event, info: www. ducklingdash.org. Sept. 12, Green Living: Backyard and Indoor Composting, 9:30-11:30 am, Prescott Farm, White Oaks Rd., Laconia, info: 366-5695, www.prescottfarm.org. Sept. 12, 19th Annual NE Slalom Championships, 8 am-4 pm, free, presented by Pegan Cove Ski Club, viewing along Bridge Falls Path, bring your own lawn chair for seating, Back Bay, Wolfeboro, Abenaki Water Ski Club, 520-5413. Sept. 12, Laconia Professional Firefighters 6th Annual Golf Classic, 8 am,

September 7, 2020 | THE LAKER | Page 15

What’s UP

your guide to what’s happening in NH’s Lakes Region...

Start Your Day Off Over Easy BREAKFAST & LUNCH - MADE FRESH DAILY

Grab breakfast or lunch at The Farmer’s Kitchen. We use only the freshest ingredients for our homemade creations. Come by today to try our:

Ridgewood Country Club, 258 Gov. Wentworth Highway, Moultonboro, info: 986-4276 or email trevortgreene@gmail.com. Sept. 12, NH Mushroom Company Wild Mushroom Walk for Beginners, 10 a-noon, Prescott Farm, White Oaks Rd., Laconia, info: 366-5695, www.prescottfarm.org.

100% Colombian Coffee freshly ground from whole beans Farm fresh eggs | Specialty Omelets Eggs Benedict - topped with homemade hollandaise, made fresh to order Buttermilk Pancakes | French Toast served on thick Texas toast Sandwiches & Burgers | Don't forget to check out our daily breakfast & lunch specials!

Sept. 12, Outdoor Antique and Craft Market, 11 am-4 pm, Clarke Museum Complex, 233 S. Main St., Wolfeboro, info: pmhodder@gmail.com. Sept. 12, Plymouth Town Wide Yard Sale, 9 am-noon, sales all around town, 7445036. Sept. 12, Wilderness Survival: Campfire Cooking, 9:30-11:30 am, Prescott Farm, White Oaks Rd., Laconia, info: 366-5695, www.prescottfarm.org. Sept. 13, Concert on the Green, 4-5 pm, outside on the lawn, featuring the Wholly Rollers band, free, $10 donation suggested and welcomed, Canterbury Shaker Village, Shaker Rd., Canterbury, www.shakers.org, 783-9511.

444 NH Route 11 Farmington | 603-755-9900

5 North Main Street Wolfeboro | 603-515-1006

www.Farmerskitchen-NH.com

Sept. 13, Historical Figures Tea, 2-4 pm, popular event with re-enactors playing such figures as Amelia Earhart, General Wolfe, Henry Wilson, Gen. Patton, and Harriet Beecher Stowe, wrapped pastries and beverages, social distancing, masks required, Wolfeboro Historical Society, outdoor event, 233 S. Main St., Wolfeboro, tickets at Black’s Paper Store, downtown Wolfeboro, info: 832-8707. Sept. 14, Cruise Night, 5 pm, Hill General Store, 24 Commerce St., Hill village, stop by to see great classic cars, info: 934-2224. Sept. 14 & 15, Music Night, dinner and live music, music 5:30-8:30 pm; dinner 6-8 pm, Castle in the Clouds, patio at Carriage House, Ossipee Mt. Rd., Moultonboro, advance reservations: 476-5900, www.castleintheclouds.org. Sept. 15, Garden Tour, 9:30 am, Castle in the Clouds, Moultonboro, free, preregistration is required: 476-5900.

PICK YOUR OWN APPLES! Come See The Fantastic Views! l Fun Socia g in Distanc

Now Picking!

Sept. 15, Tues. Night Open Mike, 6:30-9:30 pm, Big Daddy Joe’s, 38 NH Rt. 25, Plymouth, 536-5602.

Macs, Ginger Golds, Cortlands Peaches, and Crab Apples Cider • Pumpkins • Cider Donuts Hayrides on Weekends

Sept. 16, Creative Writing: Inside There Are Secrets & Surprises, 1-3 pm, unearth your inner memories, stories and insights using prompts from nature, poetry, art and music in this outdoor creative writing workshop, no writing experience necessary. $15 per person, Castle in the Clouds, Rt. 171, Moultonboro, 476-5900, tickets: www.castleintheclouds.org.

1149 H Road • Acton, Maine (Off Rte. 109) Wed-Fri 9-2 • Sat., Sun & Holidays 9-4 www.youpickatromac.com

ONGOING Art To Cartoon Exhibit, by Katie Dawson, Belknap Mill, 25 Beacon St. East, Laconia, on display in Mill lobby on Saturdays, 10 am-2 pm, 524-8813. ArtWorks Gallery & Fine Crafts, open Mon., Tues. & Thurs. 10 am-2 pm; Fri. noon-7 pm; Sat. & Sun. 10 am-5 pm, 132 Rt. 16, Chocorua, 323-8041, www.ChocoruaArtworks. com Barnstead Farmers Market, Saturdays, 9 am-1 pm, corner of Rt. 28 and Maple St., Center Barnstead, for social distance guidelines visit http://barnsteadfarmers.weebly. com. Last day of markets will be Sept. 26. Belknap Mill, museum open Saturdays from 10 am-2 pm, 25 Beacon St. East, Laconia, gallery and textile museum, info: 524-8813, www.belknapmill.org.

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Bristol Farmers Market & Crafts, 10 am-2 pm, Saturdays, Millstream Park, Lake St., Bristol, follow distancing guidelines. Bristol Historical Society, open on Saturdays from 9-11 am and Tuesdays from 6:30-8 pm, 15 High St., Bristol, 744-2751, email: lucillekeegan1@gmail.com. Canterbury Community Farmers Market, Wednesdays from 4-6:30 pm, 9 Center Rd., Canterbury, canterburyfarmersmarket.com. Castle in the Clouds Basement Tours, 11 am, noon, 1:30 pm and 2:30 pm daily, highlights of the Castle’s unique state-of-the-art 1914 construction, Castle in the Clouds, Rt. 171, Moultonborough, 476-5900, www.castleintheclouds.org. Discover Squam Cruise, 11 am and 1 pm daily, learn Squam Lake history, hear the call of loons and more, advance call-ahead/ticket reservations required due to COVID-19 restrictions, www.nhnature.org for all details/schedule, Squam Lakes Natural Science Center, Holderness, 968-7194. Franklin Farmers Market, Tuesdays from 3-6 pm, Marceau Park, Central St., Franklin, find the market on Facebook.

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Gilmanton’s Own Market, farmers market with fresh produce and more, to order goods and for pick-up details, visit https://gilmantonsown.wordpress.com. Hobo & Winnipesaukee Railroad, 33rd season, trains rides along shores of Winnipesaukee, departing daily from Meredith and Weirs Beach. Also rides on Hobo Railroad, Lincoln, tickets/info: 745-2135. In the Round, via ZOOM, Sundays at 8:45 am, thought-provoking topics related to tolerance, join the meeting at https://zoom.us/j/806102625. For more info: 284-7532. Kirkwood Gardens, open daily, free of charge, tour beautiful flower gardens, Squam Lakes Natural Science Center, Holderness, 968-7194. Please social distance and wear masks when visiting the gardens.

JAFFREY, NH 603.532.7716

PEMBROKE, NH 603.224.7483

PETERBOROUGH, NH 603.924.9436

ANDOVER, NH 603.735.5544

MOULTONBOROUGH, NH 603.253.4404

SUNAPEE, NH

ASHLAND, NH

603.763.9070

603.968.7626

NASHUA, NH 603.880.7778

WINCHENDON, MA 978.297.1162

Page 16 | THE LAKER | September 7, 2020

NOT JUST A GRAIN STORE...

www.clarksgrain.com

What’s UP

your guide to what’s happening in NH’s Lakes Region...

Whether farmer, pet owner, backyard gardener or wildlife enthusiast you will find almost everything you need in our stores.

271 Suncook Valley Rd. (Rte. 28) Chichester • 603-435-8388

1010 White Mountain Highway (Rte.16) Ossipee • 603-539-4006

Your locally owned & operated grain store for over 60 years

Lakes Region Art Assoc. Gallery, open Thurs.-Sundays from 11 am-7 pm, exhibits by local artists, Suite 132, Tanger Outlet, 120 Laconia Rd., Tilton, 998-0029. Laverack Nature Trail at Hawkins Brook open to the public, nature trail on boardwalk, free, trail starts to the left of Meredith Village Savings Bank, Meredith, info: 279-9015. Libby Museum of Natural History, 755 N. Main St., Wolfeboro, 569-1035, www. thelibbymuseum.org., fascinating exhibits of natural history and more.

* 12 Month Financing Available

Loon Center, 183 Lees Mill Rd., Moultonboro, 476-5666. Nature center with walking trails, please follow pandemic guidelines, wear face masks. Model Yachting, Tuesdays and Thursdays at 1 pm, May-Oct., join Back Bay Skippers as they sail radio-controlled Soling I Meter model yachts on Tuesdays and US 12 model yachts on Thursdays, Back Bay on Bridge Falls Path, Wolfeboro, new participants and spectators welcome, info: 569-4973 or go to NHBM.org for info. M/S Mount Washington, lunch and dinner cruises, departs from Weirs Beach, call ahead for information/reservations/schedule, 366-5531, www.cruisenh.com. NH Boat Museum, 399 Center St., Wolfeboro Falls, this year’s exhibit: “Locally Produced” with focus on boats and motors made in NH over the years, visit www.nhbm. org, call ahead: 569-4554. Popular Boat House Tour will be virtual this year, narrated by screenwriter Ernest Thompson; date TBA. www.nhbm.org. North East Motor Sports Museum, open weekends from 10 am-4 pm, this year’s exhibit: Midget Cars, 922 Rt. 106, Loudon, info: 783-0183. www.nemsmuseum.com.

Biggest sale of the Year. Top Brand name decking in stock!

Outdoor Guided Tours, Saturdays & Sundays at 11 am and 2 pm, no registration required, meet at Horse Barn Patio, free, donation suggested and appreciated, Canterbury Shaker Village, Shaker Rd., Canterbury, www.shakers.org, 783-9511. Patricia Ladd Carega Gallery, open Mon-Sat. 10 am-5 pm; Sunday noon-5 pm, Maple St., Sandwich, 284-7728, www.patricialaddcaregagallery.com. Polar Caves, 705 Rumney Rd. Rt. 25, Rumney, call for hours of operation: 536-1888.

“Family owned & operated since 1984”

Open 7 Days

Windham • Warner • Tilton 603-410-5565 cyrlumber.com

The oldest Candy and Ice Cream maker in New Hampshire!

Prescott Farm Environmental Education Center, Laconia, trails open for hiking. Prescott Farm is located at 928 White Oaks Road in Laconia; www.prescottfarm.org. Quincy Bog Natural Area, 131 Quincy Bog Rd., Rumney, open to public, take the nature trail around the bog, please respect rules to protect animals and the bog environment, free, info: www.quincybog.org. Remick Country Doctor Museum, open daily from 10 am-2 pm, visitors must follow COVID-19 guidelines, Cleveland Hill Rd., Tamworth, 323-7591, www.remickmuseum. org. Sandwich Historical Society, summer exhibit: Our Women of Sandwich, posters/ exhibit outdoors around Sandwich village, info: www.sandwichhistorical.org. Sculpture Walk, self-guided tour of sculpture locations around downtown Meredith, sponsored by Greater Meredith Program, free, maps/info: 279-9015. Solar Gazing, Mondays, July 6-Sept. 7, noon-4 pm, drop by the field to join the NH Astronomical Society in looking at the sun through a hydrogen alpha telescope, free, Castle in the Clouds, Rt. 171, Moultonboro, 476-5900, www.castleintheclouds.org. Squam Lakes Natural Science Center, live animal exhibit trail is open, advance callahead/ticket reservations required due to COVID-19 restrictions, visit www.nhnature. org for all details, Holderness, 968-7194. Summer Water Quality Monitoring Volunteering, info: Squam Lakes Assoc., www. squamlakes.org. Tamworth Farmers Market, Saturdays from 9 am-1 pm, KA Brett School parking lot, 881 Tamworth Rd., Tamworth, www.tamworthfarmersmarket.org. The Shoes that Built the Castle, exhibit examining Castle creator Thomas Plant’s manufacturing career that made a fortune and allowed him to build Castle in the Clouds, Carriage House, Castle in the Clouds, Rt. 171, Moultonboro, 476-5900. Vietnam: The Real War - Photographs from the Associated Press, July 1-Sept. 27, exhibit at the Wright Museum of WWII, Center St., Wolfeboro, 569-1212, www. wrightmuseum.org. Wakefield Marketplace, Saturdays, 9 am-3 pm, Rt. 16 & 153, Wakefield, produce, handmade goods and more, social distancing, masks provided for shoppers, market runs til Columbus Day weekend, 918-1021, www.wakefieldmarketplace.org. Water is Water, StoryWalk, follow a storybook about nature along the trail, Grey Rocks Conservation Area, 178 North Shore Rd., Hebron, free, 744-8689. Wolfeboro Area Farmers Market, every Thurs., 12:30-4:30 pm, Clark Park, 233 S. Main St., Wolfeboro, please wear face mask and follow distancing guidelines, info: www.wolfeboroareafarmersmarket.com.

259 Endicott Street North, Laconia, NH 603-366-4466 • www.kellerhaus.com

Weed Watcher Volunteer Report, be a weed watcher, form/info: Squam Lakes Assoc., www.squamlakes.org. SEPTEMBER

September 7, 2020 | THE LAKER | Page 17

Get Outside and Enjoy September with Squam Lakes Association Throughout the year, the Squam Lakes Association (SLA) in Holderness offers programs open to the public on a variety of nature and conservation related topics. Lakes Region Conservation Corps members who spend their year on Squam performing important conservation work in support of the Association’s mission present the Adventure Ecology programs. Foraging For Fall Fungi On Friday, September 11 from 9 to 11 am, plan to meet an SLA leader at the Belknap Woods trailhead off Route 25B in Holderness for a Foraging for Fall Fungi workshop. During autumn when cool rains soak the soils and wash away recently fallen leaves from their arboreal ancestors, we may notice some hues among the soft understory that weren’t as noticeable as before. These squishy, and sometimes slimy, figures poking out of the leaves have many names, shapes, colors, sizes and flavors! The event will focus on how to identify some of the different characteristics that will help classify certain fungal families, as well as which ones in the fall are the safest to forage. Registration for the workshop is required. Space is limited to six people so that appropriate social distancing can be practiced. Program leaders will email registrants a day or two before the program with details regarding location, what to bring, and safety

protocols. All ages are welcome and an adult(s) must accompany children. If you wish to take home any fungi that you find, please bring a mesh type bag or basket to hold the mushrooms. Emphasis is on any vessel that has holes in it. Holes are the utmost important part because as you move casually through the woods harvesting fungi from the earth you are also spreading their spores. This allows for the distribution of the species to proliferate through the forest. As always, bring plenty of water, snacks, hand sanitizer, and adequate clothing for the weather that day. Please also bring a facemask to be worn while around larger groups of people, such as at the trailhead. Trail Work Days A number of Trail Work Days are coming up in September and into October as well. To volunteer, you will focus on clearing branches, removing

www.thelaker.com

blow downs, clearing pathways, and many other tasks. You will work with Lakes Region Conservation Corps members. Volunteers should bring appropriate clothing, water and food. Also, please bring a facemask to be worn if around larger groups of people. Register online at least 24 hours in advance at www.squamlakes.org or call 603-968-7336. 8th Annual Squam Ridge Race 2020 The decision has been made to cancel the in-person 8th Annual Squam Ridge Race due to these uncertain times. The Association, however, knows the importance of events that bring people together in new ways during this period and therefore are considering a virtual race option. The Association is working with landowners and

Your Where-To-Go, What-To-Do Guide for the Lakes Region

community members to determine the feasibility of a virtual race and will have updates soon. For questions about the 2020 Squam Ridge Race please email Katri Gurney, Trails and Access Manager, call 603-968-7336. The Squam Lakes Association is dedicated to conserving for public benefit the natural beauty, peaceful character and resources of the watershed. In collaboration with local and state partners the SLA promotes the protection, careful use and shared enjoyment of the lakes, mountains, forests, open spaces and wildlife of the Squam Lakes Region. For information about programs, please call 603-9687336.

My Three Promises To You! 1) 30+ Years Local Experience. 2) I only serve the greater Wolfeboro area.

thelaker.com

3) You’ll never see a stranger working on your property.

Your Where-To-Go, What-To-Do Guide for the Lakes Region www.thelaker.com

Your Where-To-Go, What-To-Do Guide for the Lakes Region

, What-To-Do Guide for the La o G o T kes R ereh egio W r u n o Y

603-651-3122 or 603-569-0108 34 North Main St., P.O. Box 2180 Wolfeboro, NH 03894 603-569-4488 www.melansonrealestate.com

SAWYER POINT ROAD. TUFTONBORO: $3,495,000 Custom log home boasts 6,500 sq. ft., 5 bedrooms, 6 baths, chef’s kitchen, 2 fireplaces, solarium, guest apartment, in-ground pool, hot tub, beach, 2-bay boathouse with lifts and breakwater with dock. Sited on 1 acre of land in a protected bay location.

CENTER STREET.WOLFEBORO: $750,000 Beautiful Post and Beam, open-concept design, smart home, with highend finishes features 4 bedrooms, 3 baths, 3 gas fireplaces, jacuzzi, connected by a 4-car garage to a Cape with 2 bedrooms and 2 baths perfect for extended family, guests, caretaker or even as a rental.

COW ISLAND. TUFTONBORO: $1,299,000 3+ acres, year-round property with 225 ft. of waterfront features a fully furnished, 4 bedrooms, 3 baths, stainless appliances, granite counters, slate floor, wood stove, large deck, screened porch, 2-bay boathouse, beach, dock, outdoor shower and hot tub.

NORTH MAIN STREET. WOLFEBORO: $1,850,000 Recently renovated, single family home with 5 bedrooms, 6 baths, on Mirror Lake built in 1896 on 2.89 acres of land, a large Great Room and family room each with their own fireplace, a sitting room, elevator, 4-car garage with full storage above, beach and dock.

“Your Waterfront Specialists” thelaker.com

EQUAL HOUSING OPPORTUNITY

Page 18 | THE LAKER | September 7, 2020

‘Cue The Grill Awesome Wings Off the Grill By Chef Kelly Ross As we welcome September, plan to keep your grill ready to go because I will continue to offer some great recipes to keep you satisfied. For something uplifting and delicious, this week we will focus on tasty wings. I could eat chicken wings all day, every day and never feel an ounce of guilt in the process. I have never met a wing I didn’t like, and I have had scores of different flavors. The restaurant world cooks them in a fryer, as it is the quickest way and it does crisp the outer skin quite nicely. At home, if doing so for just a few people, you can get away with that, but more times than not when I am cooking wings at home, I am entertaining and not many of us have an industrial fryer in our home kitchens! I prefer doing my wings on the grill. Since this isn’t the first time I have talked wings, I do want to give a quick reminder. I prefer using fresh wings as frozen chicken wings are generally loaded with water and/or solution. Usually fresh wings comes as a complete wing, shaped like a letter V with the tip of the wing looking a little like a flag flying off the tip of the wing. This needs to be cut off, then, you can

split the wing into two pieces at the joint. Once that is done, you are ready to roll. Also, to keep me from saying it 5-7 times, before the wings go on the grill, make sure the grill is clean, welloiled and on a medium-high heat. To start, we have a very simple and delicious recipe. I always make more sauce than I need as I re-shake the wings in the sauce 4-5 times during the wing cooking process. My uncle showed me this recipe, and my uncle was always my “Grilling Hero” growing up, so I nicknamed these wings Grill Master Wings in his honor and they have always been a popular choice among my friends and family. This recipe is for 3 pounds of wings, so unless you want to entertain a great crowd, reduce the recipe as needed. These are a spinoff on a classic “Hot Wing”. Grill Master Wings ¾ cup soy sauce ¾ cup Italian dressing 3 lb of chicken wings 1 cup butter 6 tsp soy sauce 1 ½ cup hot sauce of choice Dipping sauce of choice. I love Ken’s bleu cheese dressing Carrots & celery sticks

Combine the first three ingredients in a large Ziploc bag, shake well, and lay the wings on a pan and refrigerate overnight. Once close to grilling time, melt the butter in a small sauce pan and add the soy and hot sauce, stir well to incorporate the butter and set aside. Drain the wings, put them in a pan and put the butter wing sauce into a Tupperware container that has a fitted cover and let’s go to the grill. Cook the wings for about 7 minutes per side, pull from the grill and drop them into the Tupperware, cover, shake, and with tongs, pull the wings back out and put back on the grill. Make sure they are always spread out and not overlapping. Cook for 5 minutes with a closed lid, turn them over, and cook for another 5 minutes, again with a closed lid. Put them back in the Tupperware and repeat the shaking process. I usually do this 4-5 times and if you think the grill is cooking the wings too quickly, adjust the heat. Once the wings get shaken for the last time, pull them out and place on a large platter with a slew of carrots and celery sticks and plenty of dipping sauce. It’s now time to combine yummy maple as well as some bourbon and some other goodies that make for an

outstanding sauce. If you enjoy sweet, you will be on these in a huge way. The kids in our circle of family and friends call these “Uncle Kelly’s Candy Wings”, which cracks me up as the maple is very dominant. As much as I love the real and authentic maple syrup our state has to offer, in certain recipes I have no problem using imitation syrup, but this isn’t one of those times. The real thing makes such a huge difference in this recipe. For those of you who may be concerned about kids eating wings with bourbon in the mix, don’t worry: The alcohol burns off in the cooking process. If you have an issue with the bourbon, just eliminate it from the recipe. Maple Bourbon Glazed Wings 3 lbs chicken wings 2 tbsp vegetable oil 1 cup chopped onions 1 cup maple syrup 1 cup ketchup ½ cup bourbon or whiskey ¼ cup hot or buffalo sauce ¾ cup mayo Dipping sauce of choice • ‘Cue the Grill continued on page 19

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September 7, 2020 | THE LAKER | Page 19 • ‘Cue the Grill continued from page 18 Let’s make this delicious sauce. In a saucepan over a medium to mediumhigh heat, heat the oil and add the onion and cook/stir for 5 minutes or so until golden brown. Add the syrup, ketchup, bourbon and hot sauce and bring to a boil over high heat, stirring occasionally. Drop the heat to low and simmer for 5-10 minutes, stirring from time to time until the sauce thickens somewhat. Remove from heat. With a wire whip, whisk in the mayo until smooth. Cook the wings for about 5 minutes on each side, plain, add them to a Tupperware container with all the sauce, cover and shake to coat well, and with a set of tongs, place the wings down in a single layer, cook for 4-5 minutes on each side, maybe close the lid while cooking, and repeat the Tupperware process 4-5 times. Due to the sugar content of the maple syrup, the wings may start to burn a little. If so, drop the temperature of the grill somewhat. These are some of the most addictive wings on the planet! Although these wings have an Asian twist to them, which many of us instantly think of when it comes to wings, this is a very unique recipe due to the ingredients. Asian Twister Wings 6 sun-dried tomatoes ¾ cup white wine ¾ cup of your favorite barbecue sauce 3 tsp sesame oil 3 tbsp buffalo sauce 3/8 cup soy sauce 3 tbsp distilled vinegar 3 tbsp honey 3 tbsp cornstarch 3 lbs chicken wings 6 tsp minced garlic 3 tsp chili powder Salt and pepper 3 limes cut into wedges 4 tsp sesame seeds In a blender or food processor, puree the sun-dried tomatoes and the white

wine. Pour into a sauce pan and stir in the third through ninth ingredients, stir thoroughly and bring to a simmer over a medium-high heat, then drop to a low simmer once things thicken up nicely. Remove from the heat. Pour the wings on a pan and pierce them all with a fork, dump them in a large Ziploc bag and add the garlic, chili powder and salt and pepper and combine well. Pour in 1/3 of the marinade. Seal the bag and massage the marinade right into the wings and refrigerate for a minimum of 4 hours, but always better doing so overnight. Refrigerate the rest of the marinade as well. Once ready to grill, the routine is the same as the previous recipes. On a hot grill, with tongs, put the wings from the bag on the grill and cook for 5 minutes per side. Pour the extra marinade into the Tupperware container and after each side has been cooked for 5 minutes, shake them up and repeat the process another 4 times or so. Put all the wings on a platter, squeeze with lime juice and top with the sesame seeds and enjoy! I know not everyone enjoys hot and spicy, but the majority of wing recipes have a pretty good zing to them, and these are as good as they get if you enjoy a great hot wing. This recipe includes fresh peppers, as well as many great liquid spices that bring the heat as well. Always wear gloves and do not touch your face when chopping/ touching the peppers in this recipe. KD’s Five Pepper Wings 4 lbs chicken wings ½ cup butter 1 quart buffalo sauce of choice 3 tbsp chopped fresh garlic 2 jalapeno peppers, seeded and chopped 2 Thai chili peppers, seeded and chopped 2 habanero peppers, seeded and chopped 2 yellow wax peppers, seeded and chopped 2 chili peppers, seeded and chopped

Salt and pepper to season Melt the butter in a medium saucepan. Stir in the rest of the ingredients, other than the wings, and cook over a medium to low heat for 15-20 minutes, or until the peppers start to soften up. Get the grill cleaned and fired up. The sauce can be used hot or at room temp, so if you make and refrigerate the sauce, which is fine, pull from refrigeration a couple of hours prior to grilling. Put the sauce in a Tupperware container, with a cover. Place the wings on the grill in a single layer and cook for 5 minutes with the cover closed and turn them over and again, close the lid. With tongs, put all the wings in the Tupperware container with the sauce, shake the tub well, and put the wings back on the grill. Repeat the process a total of 4-6 more times, depending on your grill and the size of the wings and the temperature of the grill. Not only will you need extra Bleu cheese dressing for dipping, stoke up on your favorite drink to put out the fire when indulging in this batch of hot wings. DO NOT TOUCH any part of your body while eating these wings! You might even consider wearing rubber gloves while eating due to the spice from the wings. I have one more classic wing recipe before we call it a day. This is a West Coast wing recipe as you will figure from the title, but as with any good recipe, it makes no difference where they are prepared to make the customers smile. The ingredients are basic, but the flavor is powerful.

3 lbs chicken wings 2 cup soy sauce 2 packed cup light brown sugar 1 cup butter 3 tsp mustard powder 1 ½ cup water Pop all ingredients, except for the wings themselves, into a saucepan and cook over a medium heat, stirring frequently until the brown sugar has completely dissolved. Pull from the heat and refrigerate or cool at room temperature. Once cooled, put the wings in a big Ziploc bag or large pan and pour about half of the marinade over the wings, seal and shake to help the marinade work its magic. Marinate for about 4 hours in the refrigerator, turning occasionally. Once ready to cook, get the grill prepped as needed. Drain the wings and put in a pan, dump the marinade into the Tupperware, and I’m feeling pretty confident you know the routine well by this point in the article. I hope this chapter down Wingzilla Drive was worthwhile. Not everyone loves every kind of wing, but nearly everyone loves at least some kind of wings, unless you are a vegetarian. Speaking of vegetarians, next week we will be focusing on great vegetable ideas off the grill that are difficult to resist for vegetarians and carnivores alike. Until then, keep spoiling your taste buds, as they truly deserve to be pampered. If you have any questions or feedback, touch base at fenwaysox10@gmail. com.

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The Grand Finale at Patricia Ladd Carega Gallery Patricia Ladd Carega Gallery in Center Sandwich is featuring the work of three local artists this fall. The artists are successfully emerging onto the New England art scene and will be exhibiting in the last show of the season at the gallery. The show opened on Labor Day Weekend and will run throughout the month of September. Artists Ashley Bullard, Liz Wilson and Valerie Vermeulen are all from the Lakes Region. Each of their paintings reflects very personal journeys connecting them to the world. The exhibit is colorful, contemporary, playful and

highly creative. Ashley Bullard lives and works in Sandwich. Bullard’s abstract landscapes are painted with energy and emphasize color and texture to achieve their mark. The series at the gallery this summer is about Ice Out on Squam Lake. The subtle reflections seen in the snow and ice as it cracks and melts are rendered in delicate colors that transfer via the artist’s brush to canvas. One can feel the cracks in the jagged lines and smell the spring in the pastel palette. Bullard spent many days last spring perched above Squam Lake, watching the lake melt. These painting are about

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new beginnings. Liz Wilson lives and works in New Hampton. Her work is colorful, active and to a degree playful. The work engages the viewer in a conversation, an invitation to look deeper and enjoy. Wilson’s words best describe her work: “These paintings are impressions of my experience in the world at a specific moment. When I am able to focus inward, I see in my mind’s eye my sensory experience translated into shape and color. This experience is a part of my reality: it is the author, creator of my painting language. In the process of making the images, I simplify and to a degree caricaturize my experiences. The source of the images is specific. However, what I am depicting is the sensation that I took from the moment.” Valerie Vermeulen lives and works in Holderness. The subtle color and undefined shapes in her abstract landscapes challenge, soothe and engage. Vermeulen says, “I spend my days studying and recording the constant, subtle, changing elements of nature and life. My work provides a nostalgic sense of place and simplicity, yet is ultimately defined by the infinite. I hope to elevate the viewer, both aesthetically and spiritually. The images are reflective, surreal, and organic in nature. The work also explores the mystery and the solitude of the anonymous human experience.

Liz Wilson, Lakes Life, acrylic on paper, 30 x 22 inches.

I am driven to capture the changing atmosphere and the endless nuances of a landscape, both physical and psychological, to reveal the truth of a limitless reality. In the image, a dream is reflected, and the esoteric quality of a moment has been remembered.” The Patricia Ladd Carega Gallery is located at 69 Maple Street in Center Sandwich. Gallery hours are from 10 am to 5 pm from Monday through Saturday and noon to 5 pm on Sunday. You will also find work by all artists at patricialaddcaregagallery.com.

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Works of Heart - Weaving it All Together By Leigh Sharps Alice Ogden of Salisbury has been creating amazing baskets from locally harvested black ash trees for 40 years now. “I grew up in an artistic family, as my mother caned chairs for local antiques dealers and museums. The 1980s was a time for ‘getting back to the land’ and I lived in a one-room schoolhouse in Henniker with a hand pump in the kitchen and an outhouse in the backyard. Basket making fit into the simple lifestyle I was creating for myself,” Ogden says. She began weaving chair seats for a local establishment while in her teens and then she began fabric weaving. “When I started weaving baskets from materials I gathered and harvested myself, I was hooked. I knew then, as a teenager, I wanted to be a basket maker.” Fine art collectors across the country cherish her beautiful baskets, due to the traditional aspect of this exceptional craft. Ogden says, “People who collect baskets appreciate the very value in an art piece or in something that will become an invaluable heirloom. Those who support the arts, and artists, surround themselves with the peacefulness radiating from handmade designs.” Each work of art is produced with totally found and organic materials (nothing ever is store-bought). The black ash she uses to create the splints used in weaving comes from woodlands and swamps and most of those specific trees are supplied by her professional logger husband, Brad. “I get a lot of help from my family. My husband supplies me much of the time with high-quality black ash and white oak trees, and my kids step in to help when needed. All the trees are from New Hampshire, some referred to me, but mostly I scout them out myself.” But all the design and creating is done by only Ogden. Because she is a ‘onewoman show’, without employing others, it takes “a bit of time when something is ordered. Making baskets from scratch is a time-consuming project,” she notes. Ogden uses high-quality black ash splints. “They come from the growth rings that are peeled from a 10 to 12foot log. The trunk is the straightest part of the tree and you need straight grain to work with. Mainly these trees

come from swampy areas of the state and are difficult to obtain. The log is then pounded with a wooden maul (or a pounding machine) to loosen the strips. The pounding causes the fibers to separate. After the log is peeled of its useful rings and splints, those pieces are sorted and left to dry until they are ready for use.” The heavier splints are used for larger baskets and the thinner ones are used for miniatures. To prepare splints, they are cut into various widths and then woven over wooden molds and dried. The handles are then expertly hand whittled from white oak trees that have been split to size and length and adjusted to each basket (shaved along their true grain). These handles are Ogden’s trademark finish on each basket. The handles are attached tightly to the basket with a black ash splint. Finally, each basket is signed and dated. Customers often request baskets for certain uses, but Ogden says she “does a lot of traditional basket styles designed for specific purposes. The ability to take natural materials and make them into useful and decorative pieces of art is the inspiring force behind my work.” Some of her traditional and vintageinspired pieces (photos are on her

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website) are basket wear (beach totes and backpacks), beveled baskets, nesting sets, (large and mini), rectangular and round baskets, tubs (open cheese weave tubs), and workbaskets (laundry, storage, etc.). New products include acorn-shaped ornamental baskets, the Salisbury breadbasket, the Lily Lou, Gardeners’ Pick (flat-style baskets) and baskets with wooden ‘curls’ (a specialty design around the rim). A unique project that began in 1995 is her Christmas ornament “From My Tree to Yours” series. She adds a new one to the collection each year. Ogden

has already finished creating this year’s ornament. One that was exclusive and never replicated, though, was a specialty ornament featured on the White House Christmas tree during the Clinton administration’s ‘White House Year of the Craft’. In 2013, she was named the ornament maker of the year for the League of NH Craftsmen, making 5,000 ornaments that year. “I study baskets in pictures and books and from the natural world. I am still learning something new all the time,” concludes Ogden. “When you are working with natural materials you have a sense of being connected to nature.” NOTE: Ogden teaches basketry showing traditional techniques, although due to the current coronavirus situation she has canceled workshops for the remainder of the year. She hopes to resume workshops next year. She is an artist-in-residence through the NH State Council on the Arts, and was awarded the 2012 NH State Council of the Arts Individual Artist Fellowship for artistic excellence to professional commitment to the arts. Ogden is also a member of the NH Council on the Arts and a recipient of a regional artist fellowship from the New England Foundation for the Arts (1995). Every basket Ogden creates is a limited edition and though a few baskets are in stock, they are usually created from orders and may take several months to complete. Ogden is constantly working to keep her baskets in stock on site and through her orders. Appointments must be made to meet Ogden at her studio and/or to see her craft in person. Call or email for scheduling and/ or availability of products and to reserve a Christmas ornament: alice@ aliceogden.com, 603-934-5012. Visit

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this introductory workshop for women is taught by Fish and Game Hunter Education instructors. The class will cover the seasonal habits of deer, various hunting techniques, how to identify signs, choices of firearms and equipment, recovering your game, and clothing. The workshop does not include an actual shooting experience. Beyond BOW workshops are indepth sessions designed to expand on the offerings of the traditional Becoming an Outdoors Woman fall and winter programs, helping women gain the skills needed to participate in outdoor activities on their own. The New Hampshire Becoming an Outdoors Woman program is co-sponsored by the New Hampshire Fish and Game Department (www. wildnh.com) and the New Hampshire Wildlife Federation (www.nhwf.org.).

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Page 24 | THE LAKER | September 7, 2020

Gilford This charming Winnipesaukee waterfront home has been beautifully updated with care and quality. Outstanding lake and mountain views, 2 large decks, private dock, shared private beach. Main level includes cathedral ceilings, fireplace, beautifully appointed kitchen and 2 bedrooms. Finished lower level is perfect for guests. $1,200,000

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An historic and remarkable property with nearly 90 acres consists of three lots of record. The first is the Kona boathouse, a residence with living quarters with 4 bedrooms. The second lot is the Kona beach with 20 boat slips. The third is the Mansion with guest rooms, dining room and convention area. $6,995,000

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