July 8, 2016

GROTON LONG POINT

NEWSVolume 74 July 8, 2016 Issue # 3Editor, Luise Bethencourt: [email protected]

Advertising, Andrea Frickman: [email protected]

“CELEBRATE GOOD TIMES, COME ON!”

FAMILY NIGHTJuly 16th - 6 - 9 pm - Tent by the Tennis CourtsFun, Food, Games! Fireworks - 9:30 pm

MARDI GRAS NIGHTSaturday, July 23rd

Dance to the Jay Dempsey BandCajun Food from Voodoo Grill

BREAKWATER LOUNGESaturday, July 30th Johnny AngelSongs from the 50’s to the 90’s

$10 cover - BYOB

BEACH BAG BOOKSTUESDAY, JULY 19TH 7 pm

MEET LOCAL AND GLP AUTHORS

SERVING GLP FOROVER 40 YEARS

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Every Sunday 11 - 1 pmJazz Brunch on the Deck

Guest of the Week!

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GLP NEWS Page 2

HOMEMADECAKES

WE DOCATERING

Our “Guest of the Week” isHenry Burbank pictured herewith his parents, John and Kris.Henry has just graduated fromKenyon College and is off to his“Teach for America” assignmentin South Dakota where he willbe teaching in a Sioux middleschool. The GLP NEWS wishesHenry good luck and SouthDakota’s gain is our loss. All thebest, Henry....... And speaking ofthe Burbanks, Henry’s brother,Andrew, one of our former andformidable GLP News deliver-ers, sang at Carnegie Hall thisyear with his choir, The Univer-sity Singers of Bridgeport Uni-versity. They were terrific!Andrew also wants Glpers tovisit him at the Mystic Library,where he will be working thissummer on Tuesdays, Thurs-days, Fridays and Saturdays.

Andrew with his family andfriends after his concert!

We’ve Got Weddings

Our wine taster’s son, Scott Lombardo, marriedthe pretty Kate Ciullo last month!

Eric White married the also very pretty and excitedNancy Grube last month, too.

A little bit sadder news as wereport the recent death of KenCarr. Vice Admiral Carr hadquite a story as he enlisted inWorld War II as a sailor as soonas he was old enough, and overthe years rose to the position ofVice Admiral. Admiral Carr wason board the Nautilus for its firsttrip under the ice and later be-came Commander of the sub-marine. Here’s to smooth sailingAdmiral Carr..... We are also sadto report the passing of longtime residents Linda Lockwoodlast September and LorraineStarr last November. May theyrest in peace.......We ask you to“remember” our intrepid newsdeliverers as they make theirway to your homes this summer.They are quite young but theywork hard in some very hotweather to get you your GLPNEWS! Thanks, kids!

Four handsome, formidablegentlemen, three of whom madetheir First Communion recently.Pictured above are Nate deLabry, Finnegan Eck, & Jack deLabry with their grandfather, JimTremble, who made his FirstCommunion a considerablewhile ago!

Annie and Eric Simpson withnewest family member,

Charlotte Rose.

GLP NEWS Page 3

David Bell, President ELC.0125432-E1Michael Bell

ELC.0197503-E1

D.B. Electric, Inc.Electrical Contractor

[email protected]

call: 860.536.2354fax: 860.447-3328

ResidentialCommercialIndustrial

Don’t Forget! Sunday BrunchOn the Deck!

Great Food & Music 11- 1

THE CONSERVATION CORNERDo we need

a beautiful lawn at GLP?

Think about it,we basicallylive on a sandpit,around 65% ofeverything we put on our lawnsends up in the sound.While fertilizer,artificial or or-ganic,is great for growing thingson land,it becomes a pollutantas it leaches into the ocean,andit most definitely will.

The nutrients in the fertilizersthat reach the water will causerapid growth of algae,alsoknown as algae bloom.As thealgae dies,it feeds microorgan-isms that deplete the oxygen inthe water and kills off fish andnative plant species in the water.Some of the algae also producetoxins that can be harmful to usor cause the stinky seaweedthat we are now experiencingaround the point during late

summer.Weed killers are even

worse,especially Roundup,everytime you use it,expertsagree,you put yourself,your kidsand neighbors at risk not tomention the environment.Thereis a growing movement aroundthe world to ban this product be-cause of it being linked to can-cer and other health issues.

Is there a healthier alterna-tive to weed killers you ask? Ourfriend Katie passed along agreat recipe that works fantasticif you use all three ingredients:

1 gallon of vinegar(any kind)1 cup of Epsom salts3-4 tablespoons of Blue Dawn

dish detergent

So,if your neighbors haveshabby lawns, they are beingproactive in the fight againstwater pollution in the sound ;)

CLOSEST LIQUOR STORE TO GLP!

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Order online for in-store pickup or local delivery. We offer FREE DELIVERY to GLP, Mystic & Noank.

Check out our website - UPSNoank.com

19 Pearl Street, Noank, CT (860) 536-0122 | [email protected]

Mon-Fri 10-8 | Sat 11-8 | Sun 11-6

Closest Liquor StoreTo GLP

Unique Selections of Wine, Spirits, & Craft Beer

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Order online for in store pickupor local delivery

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19 Pearl Street, Noank, CT860 536- 0122

[email protected] Fri.10-8, Sat.11-8, Sun.11-6

Dr. Michael C. Niekrashpassed away suddenly at hishome in West Hartford at the ageof 90. Dr. Niekrash earned hisDDS degree from the University ofPennsylvania School of DentalMedicine. After serving in the AirForce during the Korean War, hepracticed general dentistry in Hart-ford for more than fifty years.He remained extremely active

with dental professional societiesthroughout his life, and he estab-

An oldie but goodie!Murphy cousins -Nuffy at quarterbackholding the football(look at that form),Frankie at center, who knows what Isabelle is doing,(football ballet?) andassorted unidentifiedMurphys! Those werethe days!

You can see whythe GLP NEWSis congratulatingBarbara Edel-stein, a womanwho climbed themost famousmountain in theworld. Way to go,Barbara!

You do not want to miss “Beach Bag Books” on Tuesday, July 19th. We’ll havetables set up for local and GLPauthors to discuss their books on all kinds of topics - fiction,non-fiction, self-help, history,children’s.We start at 7 pm and

admission is free. You’re goingto need a good book to get overthe hectic holiday weekend!

lished the Hartford Dental SocietySmileMobile program to improvedental health for school children inHartford. He was always instru-mental in providing scholarshipsfor dental students.Dr. Niekrash leaves his wife,

Rita, of 68 years, and their fourchildren Michael, Christine, John,Nancy and their spouses, 10grandchildren and 4 great grand-children. His memorial service willbe held on Monday, July 18, 2016at 10:30 AM at the Church of SaintTimothy, 1116 North Main Street,West Hartford. In lieu of flowers,memorial donations should be di-rected to Work Vessels for Vets,via paypal at WVFV. com orchecks to WVFV at 591 NoankRoad, Mystic, CT 06355.

Long timeGLP resident,Dr. MichaelNiekrash

GLP NEWS Page 4KKaattyy%%ss KKiittcchheenn

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bbyy JJoohhnn LLoommbbaarrddoo

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HAVANAH NIGHTS DINNERJUICY CUBAN MOJO PORK

ROAST Serves: 8 -10This is my version of a juicy pork

roast with Cuban flavor. The mari-nade is classic Cuban, and citrusy. Itinfuses into the pork incredibly well.It can be made with a bone in orboneless pork roast depending onhow perfect you want your slices.Bone in gives great flavor but makesless uniform slices. The prep is easy,but it does require marinatingovernight. Marinade• ¾ cup extra virgin olive oil• 1 cup cilantro / coriander (lightly packed)

• 1 tbsp orange zest• ¾ cup orange juice (fresh)• ½ cup lime juice• ¼ cup mint leaves (lightly packed)• 8 garlic cloves•1 tbsp fresh oregano leaves (packed) (or ½ tbsp dried oregano)• 2 tsp ground cumin• 1 tsp salt•1 tsp black pepper

Pork• 4 lb pork shoulder, skinless and

boneless

Mojo Sauce• 2 tbsp lime juice• ¼ cup orange juice• Salt and pepper

INSTRUCTIONS1. Combine Marinade ingredients ina food processor and blend until the

herbs and garlic are finely chopped.Alternatively, you can finelychop/mince the garlic and herbsthen mix all ingredients in a bowl.2. Place in a large ziplock bag withthe pork. Place in the fridgeovernight. I double bag to be safe.3. Remove the pork from the Mari-nade and bring to room temperature.Reserve the Marinade.4. Preheat oven to 425 degrees.5. Place the pork on a rack in aroasting dish. Bake uncovered for 30minutes to brown the roast.6. Reduce oven temperature to 375degrees. Loosely cover roast withfoil and bake 2 hrs 30 minutes oruntil internal temperature registers160 degrees.7. Remove from the oven and placeon a plate, loosely covered with foil.Rest for 20 minutes before servingwith the Mojo Sauce on the side. Mojo Sauce1. Place the reserved Marinade,Mojo Sauce ingredients and 2 tbspof the roasting pan drippings into asmall saucepan. Bring to boil andadd salt and pepper to taste. Youmight also want to add more limejuice or even a touch of sugar. Turnthe heat down and simmer for 1minute, then remove from the stoveand set aside.

Serve with black beans and rice!

PASTA NIGHT AT THE SPAPasta Dinner, Friday, July 8 • 7pm • $25 per personReserve your table. Veg or meat lasagna. BYOB.

MUSIC BY GIOVANNI.

Rueda VerdejoKaty turns to Cuba for this

week’s featured recipe. It is afull-flavored pork roast withplenty of spices and citrus. It isoften best to seek a wine accom-paniment from the region fromwhich the food hails. I’m afraidI’m coming up empty looking fora Cuban wine. Perhaps with therecent détente we’ll see someCuban vino on our shores. In themeantime, perhaps history willprovide inspiration. Cuba was ruled by Spain from

1492 (yes, it was claimed forSpain by Christopher Columbus!)till 1898 (the Spanish-AmericanWar). So, let’s look to the IberianPeninsula for a wine pairing forthe Cuban pork.The dish could probably take

on a red wine, but the citruspresence in the marinadestrongly suggests a white wine.Because it is a hearty dish, weneed a white with some sub-stance. And that road leads toVerdejo. It is, arguably, Spain'sfinest white grape variety. At itsbest Verdejo is sharp and cleanwith lemon and lime notes, abackbone of minerality, and a po-tent acidity.Verdejo is grown in the Rueda

wine region which is northwest ofMadrid in central Spain. Verdejowas traditionally made into anoxidized wine much like sherry.

It was only in the 1970s thatSpanish wine producers beganmaking a fresher style of whitewine from Verdejo grapes. Thegrape is susceptible to oxidizingso winemakers have developedtechniques to eliminate that risk. The grapes are harvested at

night to preserve their freshness,fermentations are done at cooltemperatures, and the fermentingjuice in the stainless steel tanksis covered with an inert gas toprotect the wine from oxygen.There are some producers ex-perimenting with oak barrel agingfor Verdejo. My view is that it isat its freshest best if left unadul-terated.Verdejo wines have crisp

acidity making them a goodmatch for food. They are full-bodied, creamy and have nuttyand honey notes. There is also adiscernible citrus aspect to thenose and flavors. The orangeand lime in the pork roast mari-nade will accentuate the citrus inthe wine.In the wine shop, you’ll be

looking for a label that states“Rueda Verdejo.” These winesmust be at least 85% Verdejoand are usually entirely madefrom Verdejo. The blends willtypically include a bit of Sauvi-gnon Blanc or Macabeo. Verdejowines are gentle on the wallettypically costing less than $20.

Full Service Electrical ~ Marine WiringGerry Leger CT LIC EI - 186632P.O.Box 134 MA Masters A 17106West Mystic, CT 06388 ABYC MemberTel. 860 536 - 7028 Fully Insured

[email protected]

RODGERS DEVELOPMENTBuilding classic Groton Long Point Homes for 30 years

RODGERS DEVELOPMENT

glphomes.com • 860 536-4829

GLP NEWS Page 5

HELLO SUMMER! GLPA NEWSWelcome back to those who

are just joining us here in ourbeloved community. As this isthe first in a new weekly GLPAcolumn, I will begin with somebackground information.The GLPA has an elected

Board of Directors, which is de-fined by the Charter granted in1921. The officers are electedannually at the Associationmeeting on the Saturday of the4th of July weekend. This year’smeeting was July 2. Propertyowners listed on the Town ofGroton Grand List were empow-ered to vote on all issues placedbefore them.The GLPA Board of Directors:

President, Vice-President,Treasurer, Clerk and the Direc-tors of: Facilities, Docks &Beaches, Parks & Recreation,Public Safety, Roads.Holders of these positions

may change annually, and thisyear we say goodbye and ahearty “thank you” to Jon Fuller,Louise Fisher, and Mark White.

We welcome those new to theboard.Meeting minutes are available

on both the bulletin board at theCasino and on our GLPA web-site: http://www.grotonlong-pointassociation.org - updates,news, details regarding conduct-ing GLPA business and log-in in-formation is posted. Everyonemay access much of the site,and property owners may log infor additional information.Please check the website on a

regular basis for updates, news,and information regarding howto conduct GLPA business. Log-in information is available onthere as well. The Board seeks volunteers to

staff a wide variety of commit-tees to address community is-sues and planning. Please be intouch if you are interested. Bestwishes for a wonderful summerhere in GLP and wherever yourtravels may take you, and lastly,welcome to all new members ofGLPA.

McGraths werethere! Kim had all 3children with her atthe party!

From right, Clayton,Hannah, Sam, AbbyJohnston, (Sam’sfriend) and Kim.

Margie Finley and Katie Buteauworking the porch!

Keivan Russo looking for just theright person to talk with.

Andy Nascin thought the party wasfor his 40th birthday!

Fishers and Olmsteads enjoyingtheir spot on the porch!

H.J. Smith, IncPlumbing & Heating

Serving Groton Long Point Since 1947

22 East Main StreetMystic, CT 06355

860 536-7925

GLP NEWS Page 6

h a i r S PA B EAU T Y

and

Visit us at 26 W. Main St

2nd Floor

Downtown Mystic

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Get in Your Best Shape Ever this Summer! ADVANTAGE PERSONAL TRAINING2906 Gold Star Highway, Mystic860-245-0388 AdvantagePersonalTraining.com

GLPWO LUNCHEON OUR NEIGHBORS!Out for a spin aroundthe Greek Isles - RoseSlavin, Will Cruthers,Rose’s brother, Max,and Will’s sister, Elizabeth! Ah, youth!

Ally Toppa, heading off toNFA next year, graduatedas valedictorian and withhighest honors from eigthgrade and on top of that isa top grade softball player.

Barbara Sulla, JeanMorosky and Bern-adette Figura enjoyingthe GLPWomen’s Organization annualluncheon held everyyear in June - this timeat the Stonington YachtClub!

Obviously a good timewas had by all. Look at

those smiling faces! AliceButler, Teddie Brown andPrudy Martin! Kathy Eder

strolling by.

Lesley Mahoney, NancySilver and Sheila McAleerlean in for their luncheonphoto!

Thanks Nina Hunter for pix!

Cynthia Mason, JaneBogdan and WendyMathieu smiling be-cause they knew the

photographer!

Noank Village Farmers’ MarketFridays in July & August 4-7pm

Local produce from Smith and Wehpittituk Farms, Desserts and BakedGoods from Shermans' Market, Herbs, Dips & Tea from Noank Nibbles,

Local artisan crafters, Sydney Schefers handmade notecards, Entertainment on acoustic guitar by Lee Durant and much more.

GLP NEWS Page 7

*Full interior /exterior clean*Propane refill

Contact Kevin White774-278-0903

Email [email protected]

To schedule service or for moreinfo call or email Kevin

FERRITER REALTYDebbie Ferriter860 [email protected]

Professionalism you deserveFrom a neighbor you can trust!

23 Island Avenue, GLP 06340

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MORE OF OUR FOURTH!

Class A Reportswith Chris Christian

Gay Tyler Gallagher Real Estate CompanyGay Tyler Gallagher

Broker860 572-4828

email: [email protected]

Katie O’LearyAssociate

860 [email protected]

Office located at the “Farmhouse”Stop by for a visit24 East Shore Ave.

Groton Long Point, CT 06340-8205

GLP NEWS Page 8

• • • •

•

••

•• ••••

•

All new mobile pizza ovenBirthday, graduation,anniversary, family reunion parties!Delivery $20 minimumDelivery fee $2 - 5 mile radius

118 Fort Hill Rd.Monday - Saturday Hours10 - 8Extended Summer Hours

Big Belly Kelly BBQWraps, SaladsBess Eaton donuts

860-333-1692

The Mac Demystified, LLCAmy StoneApple Certified

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Providing in-home support tonew users, seniors and oth-ers who need help with theMac, IPad, iPhone, Apple TVor other Apple devices

STOP TEARING YOUR HAIR OUT!

“ON POINT!” ing, dancing, and… well you justhave to come and see! For eats, we let you do it

your way! Soda and water arefree but adults are welcome toBYOB if you need somethingstronger. For purchase, we’llhave pizza from Bridge Market,Frogeez ice cream, and ham-burgers and hot dogs hot fromthe grill! Many families packelaborate picnics which alsomakes for a fun and tasty al-fresco experience.Before July 13th, adult tickets

are $10 and youth tickets (ages3-18) are $20. After July 13th, alltickets are $25. All GLP resi-dents and houseguests are wel-come and tickets are availableat the door, but please help usplan and buy your tickets in ad-vance. See you at Family Night!

John GodboutYC Commodore

Katy FetherstonRealtor and Resident of GLP22 Holmes St. Mystic , CT 06355

Randall Realtors/ Christies/International Real Estate

“Specializing in GLP market and surrounding areas”319-7231 Cell

[email protected]

It’s back by popular demand!Family Night will take place Sat-urday, July 16th from 6 to 9pmbehind South Beach. Every year we try to bring

back some of the prior year’ssuccesses and spice them upwith new activities. You’ll havethe opportunity to run thebungee run, knock friends overin the “Wrecking Ball” or climbup the rock wall. The alwayspopular Velcro Wall is also back,as is the yacht club staff dunktank. (And I’ll take this opportu-nity to advise that rumors ofdunking your fearless Com-modore are just that!) For our younger guests, we’ll

have a host of age appropriateactivities including things tojump in or slide down, and forour really young guests, we’llhave a Toddler Zone. Old andyoung are welcome to join inface painting, tattoos, color hairspray, sand art, cookie decorat-

Six of Venetian Harbor’sprize possessions (Gull, Duck,Swallow, Pelican, Widgeon andGinger) made their way to theshores off main beach for thestart of the 94th season of Fish-ers Island One Design Class ARacing.

A large starting line (set byguest Committee Boat ChairFrank Murphy Jr.) and 15-17knots of blustering winds addedto an already charged atmos-phere of excitement after a longwinter without sailing. While sixof Charles D. Mower’s low-slungwooden sloops made it to thewaters off main beach, onlythree of the naval architect’s fineboats finished the two races,each a windward-leewardcourse with the windward markoff Bluff Point. With Cormorant dealing with

a thorny spreader issue, LauraGrondin was invited aboard Gullas guest skipper after the crewof Gull decided that the strongwinds may be a little too muchfor a casual afternoon. With lastseason’s champ on board, thethought of the self-proclaimed“snack girl” and former seashellchamp moving to the front of thepack was almost palpable. Muchto the dismay of all aboard, Gullwould not cooperate with afaulty main halyard and was firstto retire for a cold beverage.

Wiley’s Ginger was soon spottedthrough the weathered shingledhomes that line Atlantic and pro-claimed “No Más” to the after-noon’s wind to preserve herfigure. Watson’s Duck quicklyjoined sister’s Cormorant andGinger at her mooring with abroken spreader. With thewounded back in harbor, Peli-can, Widgeon and Swallow wereleft to battle for pride and points.Fisher’s Pelican took both spir-ited races followed by NuffyMurphy in Swallow (with nieceaboard) and Widgeon.

A number of other pretty lit-tle birds are expected at nextweek’s starting line so feel freeto head to main beach for somebird watching (FYI: the boats arenamed after birds) and for afront row seat!