BOICEVILLE, N.Y. — When we last checked in with Gary, he was getting used to his new life of austerity.
See, he’d made the mistake of going to the doctor for a once-over, and the medico brought in a couple of colleagues and gave Gary’s system the gang gong.
So he was a little tetchy as we prowled around the Beaverkill and Willowemoc back in June.
But he was the picture of health and fitness when we coordinated on the Esopus last week, at the new Rail Trail and angler’s access area below Five Arches Bridge.
The bridge is being rebuilt, and the dulcet tones of heavy machinery filled the air in the first few hundred yards.
We clambered around below the Chimney Hole, where the Esopus officially ends and the Ashokan Reservoir begins.
Because of the drought, areas that would normally be covered with water are easily traversed banks.
So we went further downstream than I have ever gone, to where the Ashokan starts to look like a lake.
Gary has attained his high school weight, and is in danger of disappearing behind saplings. He set a blistering pace and I felt distinctly lumpy trying to keep up.
But never mind that. I caught half a dozen wild rainbows, all on a silvery Surveyor nymph, tied on a barbless jig hook and adorned with a tungsten bead head.
This thing sinks.
Because the Esopus regulations have changed and New York is no longer stocking it with browns, the wild rainbows (aka “silver bullets” of Esopus lore) are bigger than they used to be.
We also encountered smallmouth bass, which is to be expected that close to the reservoir, and zero brown trout preparing to head upstream for spawning purposes.
Gary had to beat it around 2 p.m.. I had the roofers at the cabin, so a mid-afternoon nap was out.
So I went to the Esopus upstream in Shandaken, where it is a medium-sized, freestone trout stream.(as opposed to a big tailwater).
At the spot I entered there are four long, deep pools bracketed by rip rap on one side and a sandy, rocky bank on my side.
Stealth was key, as the water was gin clear and the sun behind me, casting a long shadow on the water.
But my back didn’t cooperate with the crouching and creeping, so I stood up anyway.
It didn’t matter, as it turned out.
Using a new Tenkara rod from Dragontail (fishes at 8 and 9 feet and change), and a #3.5 fluorocarbon level line, I deployed the Surveyor again, and only succeeded in getting it stuck on the bottom.
After I rescued it, in the process scaring everything with fins into next week, I took a breather.
A whacking big wild cat appeared on the rip rap opposite. It sat and looked at me.
I looked back, thinking it looked like a standard house cat except for the fact it was the size of a dog.
I spent 15 minutes watching the cat messing around. Then I rigged up a two wet fly rig on the Tenkara rod: A size 10 Leadwing Coachman, which is an Esopus standard, and a size 16 Light Cahill on the point.
I drifted this combo into the maelstrom at the top of the sequence of pools and was thrilled when what I initially thought was a hang up turned out to be a fat rainbow of about 15 inches, which put up a serious fuss.
A few minutes later, I hooked and then lost the rainbow’s cousin from the same place.
These all-day excursions are no longer routine. The roofers were gone when I staggered back into camp, and I fell asleep on the couch almost immediately.
I woke up feeling like something that crawls out of dead trees after a rainstorm, ate a ham and cheese sandwich and went to bed, tired, sore and very happy.
NORTH EAST — Habitat for Humanity of Dutchess County will conduct a presentation on Thursday, May 9 on buying a three-bedroom affordable home to be built in the Town of North East.
The presentation will be held at the NorthEast-Millerton Library Annex at 5:30 p.m.
Any first-time home buyer interested should attend the information session.
The application for this pilot program home-buying opportunity must be made between May 1 and June 10.Minimum household income for the pilot program is $55,000 while maximum income is determined by family size.
Applications are available at the North East Town Hall.Habitat for Humanity describes itself as a nonprofit with global reach, working across the United States and in approximately 70 countries.
‘Migration Collage' by ransome
If you claim a single sobriquet as your artistic moniker, you’re already in a club with some big names, from Zendaya to Beyoncé to the mysterious Banksy. At Geary, the contemporary art gallery in Millerton founded by New Yorkers Jack Geary and Dolly Bross Geary, a new installation and painting exhibition titled “The Bitter and the Sweet” showcases the work of the artist known only as ransome — all lowercase, like the nom de plume of the late Black American social critic bell hooks.
Currently based in Rhinebeck, N.Y., ransome’s work looks farther South and farther back — to The Great Migration, when Jim Crow laws, racial segregation, and the public violence of lynching paved the way for over six million Black Americans to seek haven in northern cities, particularly New York urban areas, like Brooklyn and Baltimore. The Great Migration took place from the turn of the 20th century up through the 1970s, and ransome’s own life is a reflection of the final wave — born in North Carolina, he found a new home in his youth in New Jersey.
‘Square Quilting painting' by ransomeAlexander Wilburn
Map fragments of North Carolina feature heavily in a large collection of eight-by-eight collage and acrylic paintings, sold individually but together mounted on Geary’s wall resembling the stitched patterns on quilts, like the quilts by the late Black American artist Arlonzia Pettway. Along with artists like Annie Mae Young and Mary Lee Bendolph, Pettway was a renowned artist associated with the quilts of Gee’s Bend, generations of women in the town of Gee’s Bend, Alabama who preserved African American culture in beautiful and vibrant textile art with bold combinations of stripes, textures and colors. The influence is also wonderfully clear in ransome large-scale collages and acrylic paintings like “Square Quilt painting” on display at Geary. It’s a powerful symbol of Gee’s Bend’s legacy continuing on, even under a new artistic medium.
In the smaller works, called “Migration Collages,” painted portraits are combined with pieces of floral and pastel paper, evocative of the tradition of “Sunday Best” splendor worn in Black churches in the South. “The women elders at my Baptist church often greeted each other that way on Sunday mornings when one hat was more elaborate, colorful, or wider brimmed than another,” New York Times veteran Lena Williams wrote in her 1996 essay, “In Defense of the Church Hat.” “It was traditional to put on one’s newest finery for church, and in many historically black churches, the wearing of fancy hats by women carried both spiritual and cultural significance.”
“The Bitter and the Sweet” is on view at Geary through Sunday, June 2.
Hospitality, ease of living and just plain fun are rolled into one for those who are intrigued by the leisure-time Caravana experience at the family-owned Four Brothers Drive-in in Amenia. Tom Stefanopoulos, pictured above, highlights fun possibilities offered by Hotel Caravana.
The month-long process of unwrapping and preparing the various features at the Four Brothers Drive-In is nearing completion, and the imaginative recreational destination will be ready to open for the season on Friday, May 10.
The drive-in theater is already open, as is the Snack Shack, and the rest of the recreational features are activating one by one, soon to be offering maximum fun for the whole family.
Tom Stefanopoulos, the second generation helping to guide the Stefanopoulos family’s recreational complex, brings a deep understanding of hospitality and business sense in support of the multi-faceted enterprise, begun in the 1970s, that is now a mainstay of the town of Amenia, located on a corner in the heart of the commercial district. He paused for an interview on Friday, April 26.
Two luxury camping trailers, each with an attached wooden deck and fire pit, make up Hotel Caravana, and each offers a different fun vibe, Stefanopoulos explained. The larger of the two, offers a California lifestyle, retro to 1967, although its modern where it should be. It can sleep four.
The smaller Caravana sleeps two and offers a lifestyle of the future dating to about 2041. It’s a brand-new Airstream, Stefanopoulos noted. It also has an attached deck with firepit.
“We get a lot of New York City people,” Stefanopoulos said when asked what sorts of people are apt to be attracted to Hotel Caravana. “They want to experience the upstate life,” he added. The idea of sitting out on the deck while watching an actual drive-in movie appeals to them, as does room service offered by the restaurant.
The lobster rolls prepared by the Snack Shack, are served on brioche hot dog rolls, either Maine-style or Connecticut-style, and the lobster can be topped with caviar. Four Brothers version is praised by customers for the generous portion of lobster in each, and the price is competitive.
Caravana guests may book for a single night, or maybe two, or even longer, taking advantage of the bicycles to pedal along the nearby rail trail, a local amenity, Stefanopoulos noted.
“We make our guests feel like movie stars,” Stefanopoulos said of the hospitality. And, if they like miniature golf, it is just a few steps away from their Caravana deck.
Asked how and why the Caravana idea began, Stefanopoulos recalled that as the drive-in theater grew in popularity, people were traveling from greater distances away. The last film of the night might start at midnight, he said, so the idea grew that Four Brothers might be able to offer an accommodation to stay the night.
In addition to Caravana, Four Brothers offers an alternative of two or three tent camping sites.
Future plans may include a third Caravana, Stefanopoulos said. Also, there is a giant mastodon skeleton, presently in storage, that should be on display, he said.
“It’s pretty big,” Stefanopoulos added.
The playground might be enlarged in the coming seasons, and perhaps an old-fashioned arcade added for retro amusement.
The community that surrounds Four Brothers remains important to the Stefanopoulos family as they offer substantial summer employment opportunity. Stefanopoulos said that a goal is to contract locally for business needs, such as musical entertainment and advertising. The drive-in also schedules occasion fundraisers to benefit local organizations, including the Amenia Fire Company and area schools.
If you’ve been thinking that you have a constitutional right to happiness, you would be wrong about that. All the Constitution says is that if you are alive and free (and that is apparently enough for many, or no one would be crossing our borders), you do also have a right to take a shot at finding happiness. The actual pursuit of that is up to you, though.
But how do you get there? On a less elevated platform than that provided by the founding fathers I read, years ago, an interview with Mary Kay Ash, the founder of Mary Kay Cosmetics. Her company, based on Avon and Tupperware models, was very successful. But to be happy, she offered,, you need three things: 1) someone to love; 2) work you enjoy; and 3) something to look forward to.
Like a lot of advice — to lose weight, for example, eat less and exercise, that’s one I’ve heard a few times — this is deceptively and falsely simple. It’s pretty hard, really, to be lucky enough to enjoy your work day in/day out. And given divorce rates, it seems that someone to love can be a bit scarce on the ground, too, and so this category may need to be expanded to include whatever else you might be able to love. The last condition — something pleasing on the horizon— is, perhaps the one most able to be made to happen. Vacations on the high end, looking out the window or a good night’s sleep on the low.
What Mary Kay failed to mention is how very difficult it is to have all three of these things working for you at the same time. It’s tough. So best not to think about that too much, but instead just close our eyes and focus on what might be possible. Small small, that’s the ticket.
Based on what makes some days better for me, and on what is realistic, here’s a suggestion for a low key approach to adding an attainable, achievable something to look forward to to your life. If there’s one thing I don’t look forward to, it’s having to face an evening of standing at the sink and the stove at the end of a long day. Fast food and take-out fortunes have been made by people who figured out how to capitalize on this, to the detriment of neighborhood bank accounts everywhere. Much better to plan ahead, bothering in advance to fix something that’s good and ready to eat at the end of the day, so that all that’s needed is a quick heating up. Look at it as one step taken on the road to a happier few moments as shadows lengthen at the end of the afternoon. Works for me. Well, along with a toast to those who are with us, and to those who are not.
This recipe can be put together from items you may already have on hand. You might want to give it a try, it’s simple and good.
This stew, though served hot, is light, and fine for this still between-seasons time of year.
And, happily, you will find it to be easy and economical. If you are feeling pinched these days, you can leave out the fish and add more beans. In that case, you might want to add fish stock cubes instead of the vegetable stock cubes specified, for a bit of extra flavor. You can, of course, use fresh fish instead of frozen, but that defeats the convenience of having a pantry-available meal. Regardless, and by the way, this is more than good enough to serve to a table of friends, if you choose to do that, and no one, including the cook, will feel hard done by. Or, if it’s just you or a few at the table, make a potful, dip out what you need for a meal, and heat it in the microwave for a few minutes. Keep the rest for an easy tomorrow, it keeps well.
8-10 servings
2 or 3 TB olive oil. A neutral oil is fine. I use Berio.
2 TB unsalted butter
2 sticks celery, halved lengthwise and very finely sliced, just a bit more than paper thin
Some celery leaves from the center of the bunch, rinsed and dried
4 medium shallots, peeled and quartered, OR 1 medium onion—red or yellow—roughly chopped
4 or 5 garlic cloves (small to medium), peeled and very finely sliced. And no, it won’t taste too garlicky: it isn’t smashed or pressed, which intensifies that.
1 1/2 tsp. fennel seeds
A bunch of parsley, washed and dried. You will use the stems for the stew, the leaves for garnish. You want about 3/4 cup finely chopped parsley leaves. Medium chop the stems, 1/4” to 1/3” long.
1/2 c. dry white wine. I used what remained of a bottle; it may have been a bit more than half a cup, and had been sitting in the fridge for several weeks.
2 28-oz.cans of peeled plum tomatoes. I use Cento, and you needn’t buy the more expensive San Marzanos. With my washed hands, I take the tomatoes out of the can one by one and put them in a bowl, having removed the stem end and any stringy bits hanging from it, and any overlooked pieces of skin. Check the remaining tomato liquid for random bits of skin, too, before adding it to the bowl. All of these are indigestible, basically, and removing them improves the end product. But if you don’t care about that, just dump in the can as is. The tomatoes will need to be broken up a bit as you stir, with a wooden or silicone spatula.
One 15.5-oz. can of small white beans, rinsed and drained; Roman, flageolet, navy. I buy Goya.
One 15.5-oz. can of larger white beans, rinsed and drained. Butter beans are good, cannellini would do, too. Again, Goya.
2 cubes of vegetable stock. Mince these into small pieces before adding, they’ll dissolve more quickly.
Two pounds of frozen fish, thawed, rinsed, and cut into largish pieces, as they will break apart when cooking. Use a flaky fish, not a meaty one. I used one package of cod, and one of bay scallops, both bought on sale, which were in my freezer. The scallops (and by the way, in the past bay scallops were considered a delicacy compared to sea scallops, and were much more expensive; the reverse is true now, go figure) were very good, but all cod would be fine, too. If you’re not using fish, rinse and drain another can of beans, add that, see if one additional can is enough. This is not a thick stew, it should be a somewhat thinner, soupyish one. Add another can if you think it might be a good idea. The beans will swell as they cook, and will thicken the broth a bit; so if you’re uncertain, be conservative. You can always add more beans later.
Lemon wedges to serve, with Maldon salt and freshly ground pepper, and hot pepper flakes or oil
Melt the oil and butter in a large pan (a six or seven-quart Dutch oven, for example) over low heat. Add the celery, shallots, fennel seeds, and chopped parsley stems, with a pinch of salt. Cook slowly, stirring frequently, until the shallots and celery are very soft, but not browned at all. When they are nearly soft, add the garlic slices, being careful not to let them burn, and cook to soften. Raise the heat to medium, add the wine and let it simmer for 3 or 4 minutes, and then add the tomatoes, beans, and chopped vegetable stock cubes, which will dissolve. Add a cup of water, if things look too thick. Bring to a boil, turn down the heat, and simmer for about half an hour, stirring periodically.
Add the fish pieces, nestled into the top of the stew. Reduce the heat to low. Cover the pot and let this cook for about ten minutes, no more, until the fish is opaque and flaking. If you are using bay scallops, add them later, cook only 3 to 4 minutes. Once the fish is cooked, you can stir it in.
This should be prepared several hours ahead, so that the beans have mellowed and the seeds have softened. If serving the same day, I leave the base on the stove, covered, and reheat it slowly at dinner time. In that case, don’t add the fish until the base is hot, shortly before you’re serving it. If you have leftovers, keep the casserole in the refrigerator, and dip out and reheat only what you will need at that time.
Wrap the chopped parsley and celery leaves in waxed paper, wrap that in a damp paper towel, and wrap that loosely in plastic wrap. This will keep for several days in the refrigerator, and should be sprinkled over the stew. Serve with lemon wedges, etc., as above, along with some good bread. If you aren’t serving this to a crowd, you will have some easy evenings ahead, with very little to clean up. Cheers!
Sun all day, Rain all night? A friend once told me he’d had a perfect childhood, and this evocative short description of it was the only one offered. So peaceful and simple, and a guide.
Pamela Osborne lives in Salisbury.
