Sun all day, Rain all night. A short guide to happiness and saving money, and something to eat, too.

Pamela Osborne
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.
AMENIA — The first day of school on Thursday, Sept. 4, at Webutuck Elementary School went smoothly, with teachers enthusiastically greeting the eager young students disembarking from buses. Excitement was measurable, with only a few tears from parents, but school began anyway.
Ready for her first day of school on Thursday, Sept. 4, at Webutuck Elementary School, Liliana Cawley, 7, would soon join her second grade class, but first she posed for a photo to mark the occasion.Photo by Leila Hawken
Demitasse owner Hayden McIntosh Geer said she is excited by the shift to online sales.
MILLERTON — Some might have argued that launching an in-person retail business during the height of the COVID-19 pandemic wasn’t advisable. But against all odds, Demitasse in Millerton managed not only to build a thriving, mission-based brand in a small storefront on Main Street, it developed a loyal customer base and provided a welcoming space for visitors. Last week, Demitasse announced it is closing-up shop and moving fully online.
“We are excited,” said owner Hayden McIntosh Geer, who opened Demitasse with her husband, Richard, in 2020. “Though we will miss our customers and the camaraderie on Main Street, it feels right and there was no second guessing.”
The building that houses Demitasse and neighboring Candy-O’s is on the market, leaving the future uncertain. Geer said she and Richard will continue supporting their favorite Millerton spots, now with more time to enjoy local businesses and neighbors.
Known for its carefully selected gifts and home goods, Demitasse has received frequent praise for its curation. Yet Geer is quick to deflect. “I didn’t know I was creative until I opened the store,” she joked. “When anyone talks about the curation I just point to the makers. They are the ones who create the beautiful items that hold purpose and intention. That’s what made our place special.”
The decision to open a gift shop was never part of a master plan, Geer said. “We found our way as we went along and it happened very organically.” But from day one, she knew she wanted to support marginalized artists and makers.
Demitasse owner Hayden McIntosh Geer, right, and her husband, Richard, sitting on the bench in front of the Main Street storefront. Photo by Jessica Yurko
For example, Sidai Designs, which makes beaded jewelry in Africa, provides work for 120 Maasai women and helps support their communities. Maison d’Haiti, which produces handcrafted goods in Haiti, employs nearly 100 women at fair-trade wages, giving them a reliable income through sales in the U.S. and Haiti.
One of the highlights of having a storefront — and a true testament to what she and her husband had created — came when the editor of a major culture and lifestyle magazine told Geer how much she loved shopping at Demitasse for its quality and mission-driven products.
“I could have quit right there,” Geer joked, reflecting on the highs and lows of the last five years.
Just as thoughtfully as the products were curated, every element of the store reflected care and craftsmanship. Hayden and Richard incorporated their tastes and skills into every nook and cranny, including shelving made from reclaimed wood from their home. Some of those shelves now have a new life at The Beehive, a boutique in Mount Kisco, New York.
Today, their digital shelves continue to highlight a diverse range of makers, with biographical details available on each product listing. The website carries the same aesthetic found in-store, maintaining the mission to support LGBTQ+ makers, environmentally friendly products, and Black- and women-owned businesses.
Looking ahead, Geer says, “We want people to know that if they enjoyed shopping in our store, they’ll love our website.” Shoppers can still expect beautiful gift wrapping and flexible exchange policies, and Geer is offering personal deliveries within driving distance on a limited basis.
Above all, Geer says her heart is full of gratitude for her customers. “They came in, shared life stories and became friends. We love Millerton, and I hope people will remain in touch.”
Millerton Police Chief Joseph Olenik shows off the new gear. Brand new police cruisers arrived last week.
MILLERTON — The Millerton Police Department has received two new patrol cars to replace vehicles destroyed in the February 2025 fire at the Village Water and Highway Department.
The new Ford Interceptors are custom-built for law enforcement. “They’re more rugged than a Ford Explorer,” said Millerton Police Chief Joseph Olenik, noting the all-wheel drive, heavy-duty suspension and larger tires and engine. “They call it the ‘Police Package.’”
Olenik worked with The Cruiser’s Division in Mamaroneck, New York, to design the vehicles.
“We really want to thank the Pine Plains Police Department for their tremendous support,” Olenik said. After the fire, “they were the first ones to come forward and offer help.”
The new police cruisers are outfitted with lights with automatically adjusting brightness to best perform in ambient conditions.Photo by Aly Morrissey
Since February, Millerton officers have been borrowing a patrol car from Pine Plains. With the new vehicles now in service, Olenik said he plans to thank Pine Plains officers by treating them to dinner at Four Brothers in Amenia and having their car detailed
Erin Rollins of Millbrook in the Fashion Feed booth, open year round, at the Millbrook Antiques Mall. All proceeds from Fashion Feeds go to the Food of Life Pantry.
MILLBROOK – In a time when optimism and unity can feel elusive, sometimes a walk down Franklin Avenue is enough to feed the soul. With Millbrook Community Day just around the corner, one highlight will be Fashion Feeds, a community effort led by Millbrook native Erin Rollins, whose mission is to fight local hunger.
The concept is simple. People donate new or gently used designer fashion, which is sold at affordable prices, and all proceeds benefit The Food of Life/Comida de Vida Pantry at St. Thomas Episcopal Church in Amenia.
Since hosting her first charitable clothing swap 12 years ago, Rollins has raised nearly $100,000 for the pantry. She expects to hit six figures this month.
“Food insecurity is a real issue, and when I’m able to walk into the church and hand over money to a need that is so significant, it fills my cup,” Rollins said.
Fashion Feeds plays a vital role in sustaining the pantry, which serves 653 individuals from 156 households each week. Rev. AJ Stack, priest-in-charge at St. Thomas Episcopal Church and executive director of the Food of Life Pantry, said Fashion Feeds has become one of the pantry’s most successful fundraisers. “With the rising costs of food, housing, healthcare, and transportation, food pantries have become essential for families’ survival,” Stack said.
Fashion Feeds clothing is available year-round at the Millbrook Antiques Mall, but the annual pop-up will take place during Community Day. This year’s sale runs Sept. 18-20, featuring racks of one-of-a-kind finds on the patio and inside Corcoran Country Living from 9 a.m. to 5 p.m. Friday and Saturday.
New this year is a $25 pre-sale Sip & Shop, which includes a glass of prosecco or sparkling water and early access before doors officially open Friday morning.
From J.Crew to Giorgio Armani, shoppers can find designer clothing and accessories at unbeatable prices — from $5 to the thousands — with every dollar going to local families.
An interior designer by trade, Rollins backs up her artistic eye with research to ensure garments and accessories are priced to sell, while also respecting the value of each donation.
“It’s time-consuming,” Rollins said. “But you want to make sure you’re valuing everything that’s donated to you.”
After becoming empty nesters in 2013 and selling their Millbrook landscaping and garden center business, Rollins and her husband were ready to start a new chapter. Rollins found inspiration after attending a clothing swap in Rhinebeck.
“On the way home, I thought, ‘I can do that,’ so I planned my own event that fall and had my friends donate their clothes,” she recalled, laughing about how she made soup for more than 30 women.
While soup is no longer served, the warmth of community continues to fuel the mission.
Millbrook Antiques Mall donates a year-round booth to Fashion Feeds, allowing all profits to go directly to the pantry. When donations outgrew Rollins’ basement, Global Self Storage offered a free unit to hold garment racks — donated by J.McLaughlin — and boxes of designer items. Corcoran Country Living also provides space during Community Day for the annual sale.
“It’s a true community effort in support of our neighbors,” Rollins said.
Beyond feeding families in eastern Dutchess County, Fashion Feeds also aims to address climate change and reduce pollution by promoting secondhand shopping. “Fast fashion is the second biggest polluter in the world, and by donating or purchasing vintage clothing, we’re preventing items from entering the waste stream,” Rollins said.
Though she has stitched Fashion Feeds from the ground up, Rollins prefers to stay out of the spotlight. Lakeville resident Susan Simmons discovered Fashion Feeds last year and was inspired by the mission. She now helps amplify Rollins’ work.
“She is an unsung hero because she does it all herself,” Simmons said, who is helping organize the Thursday Sip & Shop event. “It’s incredible what she quietly does for members of our community.”
Shoppers can support the cause by purchasing items from Fashion Feeds. Accepted payment methods are cash, check or credit card through Zeffy, a platform designed for charitable organizations.