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.
SHARON — James H. Fox, resident of Sharon, passed away on May 30, 2025, at Vassar Brothers Hospital.
Born in New York, New York, to Herbert Fox and Margaret Moser, James grew up in Hastings-on-Hudson, New York. He spent his summers in Gaylordsville, Connecticut, where he developed a deep connection to the community.
James attended Millbrook School, Ripon College, and the Culinary Institute of America in New Haven, Connecticut.
He proudly served in the Navy and his dedication to his craft led him to later own several restaurants, including the renowned Fox & Fox in Gaylordsville, and most recently, Panini Cafe in Kent. He went on to become a staple at the Cornwall Farmer’s Market, known for his delicious soups.
James lived in Sharon, for 20 years, where he cherished the serenity tending to the gardens and property. Perpetually in motion, he filled his days with gardening, tending his property, and engaging in hobbies such as collecting model cars, woodworking, and perfecting his culinary creations.He never hesitated to take on a new project, no matter the scope.Not many 82-year-olds can say they fully remodeled a bathroom single handedly.After a full day of work, one of his greatest joys was relaxing at the end of the day in front of the fireplace.
James is survived by his constant companion of 22 years, Kathie Dolan; his two sons; Adam Fox of Montpelier, Vermont and Emmett Fox of Bethlehem, Pennsylvania; his brother, Tom Fox of Phoenix, Arizona; his brother-in-law, Gary Sarachan of St. Louis; and several nieces, including Sydney Fox Sarachan of St. Louis, Carrie Fox of Phoenix, and Amanda Fox of Columbus, Ohio. He also leaves behind his grandson, Aidan Fox of New Hampshire, extended family, Erin Dolan, Megan Mollica, Rory Dolan, his dog, Django, and his cat, William.
James will be deeply missed by all who knew him. His unique sense of humor and culinary excellence will live on in the hearts of his family and friends.
The Kenny Funeral Home has care of arrangements.
All services are private.
FALLS VILLAGE — Richard Stone of Main Street passed away June 25, 2025, at Charlotte Hungerford Hospital in Torrington.
Born Feb. 12, 1942, in Ossining, New York, Richard was son of the late Howard Stone and Victoria (Smith) Stone.
He attended public schools in Ossining and then studied architecture at Rensselaer Polytechnic Institute in Troy, New York. After graduation he became a licensed architect.
Richard admired contemporary architecture by Corbusier, Philip Johnson, and Louis Kahn, but also many earlier and folk designs. His projects included re-erecting, at the Peabody Essex Museum in Salem, Massachusetts, the 18th century Chinese house “Yin Yu Tang”, and also restoration of the historic Delaware & Hudson office building in Albany, New York. Broad cultural interests led him to travel around the world, but especially in Caribbean lands and Latin America.
Long a resident of Falls Village, Richard had a concern for the built environment surrounding him. More importantly, he cherished neighbors, church, and friends near and far.
Richard is survived by his three brothers; Thomas of Peabody, Massachusetts, William of Canaan, New Hampshire, and Kenneth of Medford, Massachusetts, their wives, and many nieces, nephews, and step siblings.
A service will be held at Trinity Episcopal Church, 484 Lime Rock Road, Lakeville, Connecticut, on Thursday, July 31, at 11:30 a.m.
The Kenny Funeral Home has care of arrangements.
Peter Cusack teaching at the Scoville Library.
When Peter Cusack first moved from New York City to Torrington, Connecticut pre-Covid, he thought he was going to be alone. “Wasn’t that ridiculous?” he said now, laughing. “I thought I was the only artist up here. Then I quickly learned that if you throw a stone, you hit an artist.”
In 2019, Cusack launched the Journal of Cornwall Contemporary Art (COCOA), originally imagined as a sort of art salon-meets-magazine-meets-espresso bar. “I realized I could channel this energy and give all these artists something to do and write about,” he said. “I had this idea of creating an exhibition space modeled after the Center for Italian Art in Soho,” he continued. “It would be beautiful, with a library and an espresso machine... but I couldn’t pull it off. I just needed more money than I had.”
So instead, he built the magazine. “I thought, let’s create a space for conversation. It was a literary magazine for artists.” COCOA ran quarterly for four years but quickly became a full-time endeavor, filled with deeply considered layouts and writing.“Production took over and it just became 24-7. I wasn’t painting. It was too much.”
Today, Cusack balances painting, teaching, and mentoring and infuses it all with his own blend of formal rigor and improvisational warmth. He teaches regularly at the Scoville Library and White Hart Inn in Salisbury, as well as one day a week at The Art Studio NY. His program, “The Vivid Color of Experience,” combines traditional skill-building with Zen-inflected awareness and encouragement. “The idea is that all of your life’s experience gives you momentum for learning,” he explained. “Everyone already comes with so much; they just need to be shown the path.”
Cusack’s teaching style is hands-on but reflective. His curriculum is structured, but always responsive to the individual. “When someone’s doing independent study, they come to a block, and that’s when I start really teaching. When their teacup is empty, that’s when I add a little.”
His students often express amazement at what they can do under his guidance. “People say, ‘I didn’t know I could draw this,’ or ‘This is the first time anyone has actually taught me.’ That’s why I’m so passionate about it.”
Rebecca Schweiger, founder of The Art Studio NY, said of Cusack, “He’s devoted to his students, and they adore him. People are so surprised at how much they can learn in such a short time.”
After graduating from Syracuse University as an English major, Cusack spent five years in publishing, including at “Consumer Reports.”
“I was sitting in front of a computer all the time, and I hated it,” he said. So, he left it behind and moved to rural France to study painting under Ted Seth Jacobs, the late master draftsman and Zen-influenced teacher. “There was no cell service, just a pay phone in the village,” Cusack recalled. “I was 28, 29 years old. I became very romantic about it. I learned French, taught my girlfriend to drive stick shift in the fields. It was a movie.”
That year changed everything. “Everything I teach here really comes from that time,” he said. “He (Ted Seth Jacobs) really showed me how to actually do things. Once it clicked, I was off and running.”
He now draws from his hybrid background in painting, publishing, and illustration and distills it into clear lessons for his students. At 53, Cusack says he’s enjoying a creative life he only once dreamed about.
His paintings have been shown at Mary MacGill in Germantown, Judy Black Memorial Park in Washington Depot, and Craven Contemporary in Kent. His work is in the permanent collections of the New York Transit Museum, the Museum of American Illustration, and the United States Air Force Art Collection. His name appears in the pages of “Architectural Digest,” “New England Home,” and “An Illustrated Life.”
Yet, it’s teaching that most feeds him. “Painting is a wonderful way to interact with the world,” he said, “and teaching — especially up here — connects me to the community. That’s the most important thing for me. I feel like I’m giving. I’m playing a role.”
Asked if he still meditates, Cusack said, “Every day… but even with meditation, I’m at the point where I’m letting go of the form. It’s like teaching,” he continued. “I use the form, but I’m more interested in what happens in the space. Then I follow that.”
Learn more about Peter Cusack’s workshops at petercusack.com
Wednesdays & Saturdays at the White Hart Inn
Thursdays at Scoville Memorial Library
SALISBURY — Mary Cooney, 63, a beloved daughter, sister, aunt, and friend, died suddenly of a previously undiagnosed medical condition on Feb. 14, 2025.
Mary was born in Barre, Vermont on Dec. 22, 1961, the first child of Lucy Wright Cooney and George Scatchard. Mary spent her early childhood in Vermont, later moving with her mother and siblings to Brookline, Massachusetts, Little Compton, Rhode Island, and settling in Salisbury, Connecticut in 1973. Mary attended Salisbury Central School and graduated from Housatonic Valley Regional High School. At Housatonic, Mary discovered her love of theater, choral singing, and was a dedicated member of Future Farmers of America.
During her high school years, Mary, who never lost her joy in play, became the beloved babysitter for many local families. She delighted in playing with the kids, teaching them, loving them, and treasuring all the shared moments inherent in spending time with children.
Mary’s love of animals, and especially horses, blossomed during this time. A keen student of horseback riding, Mary acquired her own pony, Queen Anne, when she was 14 years old.Despite her seemingly quiet demeanor, with animals Mary was fearless, and she handled lively Queen Anne with bravery and spirit.
After graduating from Housatonic in 1980, Mary studied at Warren Wilson College in Asheville, North Carolina, and then at Confederation College in Thunder Bay, Canada, graduating in 1988 with a degree in Arts Management. After college, Mary moved to Vancouver, Canada where she worked for a music management group, Michael Godin Management. Mary never enjoyed the spotlight but preferred working hard behind the scenes. Her childhood role as the eldest in a large family prepared her well for the varied demands of managing performing artists.
Mary relocated to Edmonton, Canada in 1998. She loved the relaxed, informal feel of the city, enjoyed shopping for organic food at the local farmers’ markets, and developed a strong interest in natural living and regenerative farming. A longtime vegetarian, she enjoyed cooking and sharing meals with friends. She was an exceptionally skilled knitter and was never without a knitting project. She hated injustice of all kinds and believed passionately in the possibility of a fairer, more peaceful world.
Mary had an adventurous streak, which saw her backpacking through Europe as a college student in the 1980s. Later, she fulfilled a lifelong dream of traveling to Australia and working on a sheep ranch. Yet no matter where she was in the world, Mary maintained an intense loyalty and closeness to her family. Despite living her adult life in Canada, far from her roots in New England, Mary traveled home for family gatherings in the US and the UK and could always be relied upon to turn up whenever anyone needed her help. She had a special connection with her nieces and nephews and genuinely loved playing with them and joining in their games. A visit from Auntie Mary invariably resulted in shrieks of laughter from her young relatives.
Mary’s sudden death came as a devastating shock to her family, who mourn the loss of her wonderful sense of humor, her incredible generosity and selflessness, and most of all, her loving heart.
Mary is survived by her parents, Lucy Wright Cooney, Michael Cooney and his wife, Margot Bridgett, her sisters, Ellen and her husband Peter Mullin, Lorien and her husband Adam Smyer, Beecher Grogan, Alison and her husband Sasha Hinkley, Kelly Cooney, her brothers Bill Cooney and his wife Andrea Reyer, Sam, Chris, and, Aaron Cooney and his wife Cammi Fulvi, and fourteen nieces and nephews. She was predeceased by her father, George, and her cherished niece, Lucy Grogan. Mary also leaves behind her beloved Canadian friends, Tristan Spearing, his fiancée Sara Wollstein, and Carol and Joe Lewis.
Mary’s memorial service will be held on Saturday, July 26, at 3:00 p.m., at Trinity Episcopal Church, 484 Lime Rock Road, Lakeville, Connecticut. Light refreshments will be served after the ceremony.
The family hopes to reconnect and share stories with local friends in the Salisbury area. We hope you can join us.
In lieu of flowers, donations may be made to the Clemmons Family Farm at clemmonsfamilyfarm.org or Oxfam at oxfamamerica.org.