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GROTON LONG POINT NEWS Volume 72 July 10, 2015 Issue # 3 CHECK IT OUT! Weʼve got an new idea for you this week. We call it our “Nashville Edition!” Katy Reed with Nashville BBQ! John Lombardo matches the BBQ with a wine! Sue Walker takes you on a tour of Nashville! And Beth Bogdan clues us in on Nashville Music! The Thames Amateur Astronomical Society will be hosting a star party on the ball field on Friday, July 17. Recommended: long sleeves, long pants and bug spray! Lobster on the porch - Wednesday, July 29 chowder, lobster, corn & all the fixings - byob HAPPY BIRTHDAY, AMERICA! Editor Luise Bethencourt: [email protected]
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Page 1: July 10, 2015

GROTON LONG POINT

NEWSVolume 72 July 10, 2015 Issue # 3

CHECK IT OUT!Weʼve got an new idea for you this week.

We call it our “Nashville Edition!”Katy Reed with Nashville BBQ!

John Lombardo matches the BBQ with a wine!Sue Walker takes you on a tour of Nashville!

And Beth Bogdan clues us in on Nashville Music!The Thames Amateur Astronomical Society will be hosting

a star party on the ball field on Friday, July 17.Recommended: long sleeves, long pants and bug spray!

Lobster on the porch - Wednesday, July 29chowder, lobster, corn & all the fixings - byob

HAPPY BIRTHDAY, AMERICA!Editor Luise Bethencourt: [email protected]

Page 2: July 10, 2015

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GLP NEWS Page 2

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So weʼve got something a lit-tle bit different for you this week.We call it our “Nashville Issue.”All things connected to Nash-ville! Katy Reed has a very dif-fernt recipe for you for Nashvillebarbecue, John Lombardo hashooked up a wine to go with it,Sue Walker relates the story of“Traveling along to Nashville”with her GLP pals who were cel-ebrating a birhday and BethBogdan who is a music artistsʼrepresentative in Nashville haspointed out some cool musicand music venues to visit. Wehope you enjoy Nashville viaGLP...... So our first issue & sec-

ond issues went out without toomany glitches. We want to tellyou that we have a batch of newdelivery kids so be patient withthem until they get the hang ofthings. They are a little bit nerv-ous. Gratuities for their hardwork in all kinds of weather aregratefully accepted. JackOʼLeary who was a huge helplast week in covering some de-livery routes has also procured ajob as a “broom” for the YC thissummer, a job that seems to runin the family as several of hisuncles & great-uncles were“brooms” back in the day andJack is continuing the tradition.

Paul and Jean Morosky on acelebratory trip to Stonehenge

for their 50th anniversary!

Bria & Jacob Keleher, in for avisit from Germany where theirDad is a major in the air force.

Motycka grandson Mac Foster graduated from Grasso Tech andheads to U Maine for engineering and granddaughter Jessica Downie

graduated from Stonington High and heads to Bucknell.

HELLO SUMMER!

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GLP NEWS Page 3

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Henrietta Spader & The Womenʼs Auxiliary of the GLP Fire Dept.

Sadly, Henrietta Spader re-cently passed away. With herhusband Bill, she was one of theearlier year-round GLP resi-dents. Henrietta was involved inmany activities associated withGLP, including being one of theregular Archives members whomet faithfully every week to fileand catalogue our holdings.Henrietta also was very involvedin the administration of our FireDept., as well as the WomenʼsAuxiliary that supported its ef-forts. In tribute to her, over thenext few issues weʼll revisit thehistory of the Auxiliary, whichHenrietta wrote for Groton LongPoint: 75 Years and Then Some:

“In 1952, a handful of womenstarted the Groton Long PointFire Department Womenʼs Auxil-iary for the stated purpose ʻtopromote in every way the inter-ests of the Fire Dept.ʼ A constitu-tion and by-laws were dulyexecuted and voted upon, andby the end of the first year wehad a paid membership of 43and a balance of $130.88 in thetreasury.

“Membership was limited toat least 18-year-old year-roundresidents and we set a limit of100 members. The original dueswere $1 a year, but this wasraised to $2 in 1974, $3 in 1978and eventually, to $5 much later.

“In order to raise funds tosupport our objectives, very littletime was wasted in planning andcarrying out fund raising proj-ects, the first of which was aStrawberry Festival in June,1952. That was followed by afood sale in July and a chowdersupper in August, all in the firstyear of our operation. Betterthan $200 was raised fromthese three activities, enough toallow us to start making pur-

Graham Gavert“FROM THE ARCHIVES”

chases for the fire housekitchen. Over the next fewyears, we purchased eightdozen cups and saucers, 6-inchplates, four dozen soup bowls,and serving trays….We couldnever seem to have enoughdish towels which somehowmysteriously disappeared all thetime. For the meeting room it-self, we furnished drapes, madeby our members, along with fix-tures and blinds.

“Our biggest money maker inthe very early years was a cardparty which added $250 to thetreasury. Food sales were con-ducted twice a year for manyyears and all of these activitiesenabled us to furnish items forthe Fire Company, such as afloor polisher, wet-dry vacuum,wool blankets, … and a splintstretcher.

“For entertainment, after thetwice-yearly pot luck suppers,which are still a tradition once ayear, we bought a Bingo cageand cards to help dispel the win-ter ʻblahs.ʼ…

“Meetings were held monthlyat the homes of members andeventually at the fire house; theywere always followed by re-freshments. For years we had avariety of entertainment afterthese meetings, programs that

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were so varied, there was some-thing of interest for everyone.From cooking to gardening, toarts and crafts, nature andtravel, everyoneʼs interest wastaken into account.

“In time, we initiated a CivicCommittee and this was a smallbeginning for beautification onthe Point. Eventually, this

evolved into the BeautificationCommittee and Iʼm sure all of uscan see the great results of allthe hard work of this group ofdedicated women.”

More of Henriettaʼs recollectionsnext week…..

One of the early fundraising dinners held inside the Fire Department.

July 29 - Wednesday - Lobster on the Porch!Chowder, Lobster, Corn on the Cob!

Calypso Music!BYOB!

Page 4: July 10, 2015

GLP NEWS Page 4

KKaattyy++ss KKiittcchheennwwiitthh KKaattyy RReeeedd

GGRRAAPPEE NNOOTTEESSbbyy JJoohhnn LLoommbbaarrddoo

Nashville BBQOur esteemed Editor said “do

something” on Nashville BBQ totie in with Johnʼs wine, Beth Bog-danʼs music article and SueWalker travel article. The City ofMusic, Nashville, has emergedfrom the shadows of another “T”state (Texas) and is currently sit-tinʼ pretty atop many “best of” listsfor BBQ. So why is Music Cityfast becoming just as beloved forcooking its drumsticks as it is forplaying with them? The answerlies in Hot Chicken and Water-melon Ribs. Nashville is notknown to be a low calorie culinarydestination, so indulge and enjoy!But get your cholesterol checkedbefore you eat!

The following recipe isadapted from The Loveless Caféwhich is right on the top of allrestaurant lists for the best BBQin Nashville.

The Loveless Cafe's Watermelon Ribs

For the rub:• 1/4 cup seasoning salt• 1/4 cup granulated garlic• 1/4 cup chili powder• 1/4 cup ground black pepper• 1/4 cup paprika• 1/4 cup dried oregano• 1/8 cup onion powder• 3/4 cup Cajun seasoning•1/2 cup dark brown sugar

For the ribs:• 2 cups of the rub seasoning• 32 ounces BBQ sauce•1 1-lb. watermelon, rind re-moved, cut into 1-2” cubes

To make the rub:In a medium bowl, mix by

hand the first eight ingredientsthoroughly. Add the brown sugarand be sure to "knead" it into therub until all the larger particles ofsugar are well incorporated. Thebrown sugar, being moist, has atendency to lump up and there-fore will not stay on the meat ifnot blended well into the rub.

To make the ribs:Liberally season both sides of

the racks of ribs. Cook the ribsuntil 90-95% done. You can grill,roast or smoke your ribs, what-ever you are comfortable with,though the taste of hickory smokeis preferable and hard to replace.Cut the ribs into three-bone sec-tions.

Place the BBQ sauce sauceinto a 4-inch deep roasting pan.Slather the rib sections in thesauce and "shingle" them into arow in the pan. Cut the water-melon into 1-2" cubes and placeover the ribs. Cover the pan andplace in a slow oven (250 de-grees) for approx. 3 hours.

Baseball. Hot dogs. Apple pie.Motherhood. Red, white, andblue. Pretty good examples of America, right? KatyʼsKitchenʼs recipe this week addsribs to that mix. And Iʼm goingto introduce Zinfandel as thewine for this parade.

Curiously, though Zinfandelis thought of as the quintessen-tial American red wine, its originis not even in North America.Ampelographers (believe it ornot, thereʼs actually a word forthose who use botanical DNA to identify and classifygrapevines!) have determinedthat the grape we call Zinfandelhas its origins in Croatia. It ap-pears to have migrated to Italyin the 18th century. It remainspopular there, particularly inApulia (the heel of the boot)where it is still grown under thename Primitivo. Cuttings werebrought to and planted in theUnited States around 1850.But enough history. Zinfandelgrapes for red wine are foundthroughout California thoughthe counties for the finest winestend to be Sonoma and Napa(north of San Francisco),Amador (east of San Fran) andthe Paso Robles section of San

Luis Obispo County (halfway between San Fran and LA). In these locales the growing conditions are temperate and thevineyard managers control theamount of grapes per acre result-ing in wines that are dry, full-bod-ied, fruity (typically raspberry-likeflavors), and robust. In a word,they are perfect for barbecuedfood. The watermelon that is aningredient in Katyʼs recipe willecho the wineʼs fruitiness.

One can generally find a verynice red Zin for under $20. Thosewilling to spend a bit more canenjoy a terrific bottle of wine withgreat berry aromas and flavorsand a silky smooth texture. Letme give you the names of a fewwineries that consistently producefine red Zinfandel: Bedrock,Ridge, Rosenblum, Seghesio, andFour Vines. And if you can find it,Klinker Brick will not disappoint.But donʼt despair if you canʼt findone of these on the shelves ofyour wine store, try several redZinfandels and discover the stylethat best suits your palate. Andenjoy them with those watermelonribs!

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Puttinʼ The Ville In Nashvilleby Sue Walker

Nashville is the topic of thisTraveling Along column. In thepast few years Nashville hasevolved into a small city with abig reputation, thanks to the tel-evision show, “Nashville". So, itseemed to me a girlsʼ trip toNashville would be a “hoot ʻnholler”, to quote those Southern-ers! With a few days to explorethe city, some friends and I de-cided to “put the Ville inNashville,” and cram in someserious fun!

We booked the OmniNashville Hotel, which was cen-trally located downtown, andsteps away from RCA Studio BTour and Country Music Hall ofFame. It was a nice, easy walkto The Ryman Auditorium,Johnny Cash Museum, and thefun honky tonky bars on Broad-way. Besides the location beingideal, the hotel was beautiful,welcoming, clean and had agreat staff.

So we headed out to exploreMusic City. Our first stop washopping on The Nash Trash BusTour to explore Music Row. Itwas a one-hour and 45-minutetour with Pip, a Nashville singerand storyteller who gave us ashow full of musical entertain-ment as we bopped along onthe bus.

Exploring Music Row inspiredone of the gals in the group,Nancy Budd, to write a song

about “Putting The Ville InNashville” So we headed over toRamblin Music Studio, a small inhome studio where the music di-rector put music to her song.Next, we were all put into therecording studio, handed head-sets and recorded the final ver-sion. It was fascinating to seehow a real recording studioworks. However, I can honestlysay that Capital Records will notbe calling us anytime soon.

We all had a hankerin' forsome dinner so the foodie in thegroup, Katy Reed, picked EtchRestaurant and made reserva-tions months in advance. Etchhas a distinct cosmopolitan lookand the food here was quiteunique. We encountered somenew tastes and combinationsyou would never expect. The fla-vor component of every dishwas complex and worth savor-ing. You wonʼt want to miss thebutter tasting, the roasted cauli-flower appetizer, and the friedcatfish with berry glaze.

After dinner, we hoofed onover to the Ryman Auditorium tosee a live performance by TheRandy Rogers Band. TheRymanʼs acoustics are amongthe finest in the world andwatching Randy Rogers performfor the first time at the Rymanwas magical. The auditoriumwas originally the Union GospelTabernacle built by Tom Ryman.After his death in 1904, it wasrenamed the Ryman Auditoriumin his honor. Randy Rogers paid

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Before hittin' the hay for thenight we couldn't resist checkingout the fast moving, bright lightsof some honky tonk bars on leg-endary Lower Broadway. Also,referred to as "Lo- Bro," "Honky-

Tonk Row," and "The District" Ifya'll would like to work off someof those bar drinks check outNashville's Pedal Tavern andThe Sprocket Rocket a twohour 16 person bicycle-poweredbar crawl on wheels. A few ofour favorite places were The BigBang Dueling Bar, Honky- TonkCentral, and Legend's Corner.As we crawled back to the hotelto get some shut-eye we allagreed that today's itinerary def-initely put the "Ville in Nashville!"

Nashville girls: Sandy Lincoln, Sue Walker, Katy Reed, Terry Cahill, Ginnie White and Nancy Budd

Page 6: July 10, 2015

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NASHVILLE SOUNDS!BY BETH BOGDAN

I moved from Manhattan“The City That Never Sleeps” toNashville “Music City” last yearand although both cities have livemusic every day of the week,Nashville definitely deserves itsnickname; I have never seen somuch live music. The HonkyTonks line the streets of Broad-way from 1st Ave to 5th Avewhere legendary venues such asRoberts Western World, TootsieʼsOrchid Lounge and The Stageare among the dozen or so ven-ues in the small area. Then turnthe corner onto 2nd Ave andthere are even more live musicvenues. You can spend the en-tire day and night on those 5blocks going from one live musicvenue to another from 11:00am-3:00am. They are top notch per-formers and there are no covercharges; the bands play for tips.

Within a block or two of Broad-way you can go to the RymanAuditorium “The Mother Churchof Country Music”, The CountryMusic Hall of Fame, Johny CashMuseum, Bridgestone Arena,and Printers Alley which hostsmore live music venues. Touristsusually hit the downtown Broad-way area and possibly make itout to The Grand Ole Opry,which is 20 minutes outside thecity, and say they have been toNashville, but there is so muchmore to see.

There are always stories ofpeople being in bars around

Nashville and a famous musicianjust happens to be there hangingout. Right after I moved here Iran into the drummer from 3Doors Down in the grocery storeparking lot and another time Iended up at a small party thatTim McGraw and Faith Hill wereat. You never know who you willrun into or where, so keep youreyes open.

As a new Nashville resident,here are some of my insider tips:The Bluebird Café is in theGreen Hills area and is known fortheir performances in the roundand songwriter nights. It is hardto get into due to its small sizeand the quality of musicians, andeven if you havenʼt heard of theartist performing, odds are thatyou know a song they wrote. Donot plan on having the music asbackground noise while youcatch up with your friends at the

Only 3 hardy teams showed up for the Family Classic tennis tourna-ment but by Sunday everyone was pretty worn out! All winners!

Langley & EileenBeaudoin, Ben &David Cosentino,and Mary &Nicholas Steiglehner!

Bluebird or you will be asked tobe quiet; this venue is meant forlistening to the music not social-izing. Live music continues inmidtown near Vanderbilt, in EastNashville, and at CentennialPark.

On 16th and 17th AvenuesSouth and a few side streets isMusic Row which are housesconverted into offices and hostpublishing companies, record la-bels, management companies,studios, booking agencies andmusic licensing firms. Nashvillealso hosts music conferences,festivals and award shows. Ifyou love music, put Nashville onyour list of places to visit.

Ed. note: Beth and her familyare longtime residents of GLPand we are so grateful for herimput into our Nashville issue!

Beth Bogdan and her guitar!She gets a big sound out of it!

Page 7: July 10, 2015

GLP NEWS Page 7

Noank Village Farmersʼ MarketFridays 3 – 6 p.m.

Even better than before!Located in the park next to the fire house

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Family Night and Fireworks (July 18) – One of GLPʼs perennial favorites! Join us for a fun evening featuring ourfavorite bungee run, dunk tank, demolition wrecking ball, bouncy house,rock climbing wall, and other attractions for all ages, games, crafts andmusic by DJ Buzz. Food will be available for purchase from the Rolling

Tomato, Delʼs Lemonade, NEW this year FROGEEZ ice cream, and DadsDogs & Burgers, or you can bring your own. Tickets are $10 per ticket

for adults and $20 for kids (ages 3-18) before July 13th, and $25 foreveryone after July 13th. Tickets will be available through the websitestarting June 10th. Please note that for safety reasons, children under

ten must be accompanied by an adult or age appropriate caregiver. AfterFamily Night, head over to Main Beach to watch our annual fireworks

show, starting at 9:30 p.m.

AAllll BBooookkeedd UUpp!!bbyy BBeetthhaannyy BBuucckk

Another summer, and somany great books to read,thanks to no school and morefree time. Here are three sug-gestions: one for little ones, onefor middle readers, and even abook for older teens and grown-ups.

When the Bunny Family findsa baby in a basket at their door,they take him right in. But Momand Dad donʼt seem to noticethat the baby isnʼt a bunny — itʼsa wolf, who could eat them allup! The baby bunny-wolf lovescarrots and wears a fuzzy suitwith big ears. Could he reallybe one of them? Wolfie theBunny by Ame Dyckman is acharming picture book.

Luke is 11 and loves comicbooks. So it is just wrong whenhis older brother Zach turns intoa superhero, not him. Zackdoesnʼt know how to wear acape or battle bad guys. Luketries to ignore his brother thelame-superhero. But then Zachgets in trouble, and he needLukeʼs help. My Brother is a Su-perhero by David Solomons is a

funny adventure for 8-12 yearolds.

Books for teens are still reallypopular, and lots of adults arereading them too. Me and Earland the Dying Girl by Jesse An-drews is perfect for fans of JohnGreenʼs The Fault in Our Stars.Like Fault, the book stars smartkids and one whoʼs really sick.Unlike Fault, this book is reallyfunny. Greg is a self-deprecat-ing kid without many friends. Butwhen he connects with Rachel,a classmate who has leukemia,Gregʼs senior year takes a turnthat may change his life forever.Thereʼs a movie based on thisbook playing at the Olde MystickVillage Art Cinemas. But readthe book first. Recommendedfor older teens and adults.

Please support your local in-dependent bookseller, like BankSquare Books in downtownMystic. Theyʼll have thesebooks and much more.

Happy beach-boat-backyardreading!

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PASTA NIGHTPasta Night at the Casinowas a greatsuccess!Bolognese, alittle red wine,canolis. Yeah!

The Brownsand the Mulli-gans enjoyedPasta Nighton the porchand are look-ing forward toLobster Nighton Wednes-day, July 29!

Page 8: July 10, 2015

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email: [email protected]

Katie OʼLearyAssociate

860 [email protected]

Office located at the “Farmhouse”Stop by for a visit

24 East Shore Ave. Groton Long Point, CT 06340-8205

19 Pearl St. NoankOpen till 9pm Mon.- Sat.

and until 5 pm on Sunday

19 Pearl St., Noank, CT 06340860 536-0461

[email protected] us at the Noank Farmerʼs Market

Open Daily 7 am - 2 pmFri. & Sat. also open 4 - 6 pm

Breakfast GoodiesBreads/Pies

Scones & Tarts Hors DʼOeuvresPicnic Supplies

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COMMISSIONING CEREMONY

NEWLYWEDS!

GLPers at Matt Youngʼs wedding in Dallas. Alex Hill, Alli Bittl, WillMcBee, Kate Hope, Matt & Courtney Young, Becca Orchardo,

Mike Coldwell & Jillian Bonner.

Commodore JohnGodbout confers with the Rev. ConnieDevine at the Commissioning of the Fleet held before“Hello Summer.” Connie gave a spiritedblessing asking forprotection of all whosail the GLP boats!

by Jay Fisher

The racing season kicked offofficially with the first two racestaking place on Sunday the 5thinstead of Saturday the 4th outof deference to family gather-ings. A brisk 12 knot windgreeted the six boats that madethe start. Certified Race Official,Frank Murphy, and Ian Gal-lagher, the new Director of Sail-ing for the GLPYC, aboard thebrand new Committee Boat pro-vided extra assistance to therace committee of Jr. Sailing In-structors Kyle Kingston andJack McDonald. The semi-pro-fessional team set the tone forthe season right off the bat bysetting a very tight starting line,a direct upwind beat to a setmark in the middle of the tide,and a tactical downwind leg to aleeward turn just before the fin-ish beat.

Brad Washburn came out lateon Kite, sans crew, so MarkYoung jumped ship going fromNuffy Murphyʼs Swallow to theKite to help balance things outand provide at least one extrapair of hands. Nuffy handledthings well with Darcy Watsonon board and sibling Peter Mur-phy as an able deck hand. JeffOlmstead made a guest appear-ance on Suzy and Jay Fisherʼs

Pelican. Jason and JamieMcKinley, on Petrel, were in thethick of the competition withyoung sons Jackson and Con-nor to providing assistance.The first race ended with theusual names at the lead. Cor-morant played tacking gameswith Kite and took the first raceof the season. Swallow scored athird, followed by Pelican, Petreland Pintail.

The second race was a longeraffair with two windward legs,some port/starboard conflicts, asignificant wind shift and a dyingbreeze. However, at the end ofthe race, the results were a fa-miliar: Kite, Cormorant, Pelican,Swallow, Pintail and Petrel.

Ed. note: Jay Washburn is hiking in Scotland with his wife,Ashley, and will return in twoweeks. Thanks to Jay Fisher forfilling in.

GLP NEWS Page 8