In Memory of My Father, Alfred Dernier Barone

Yesterday was my father’s birthday. He passed away in April 2006  and not a day goes by when I do not think of him.

This photo says so much about him. Out in the cold, smiling, helping me shovel snow one Christmas night.

When my father passed away my two children said to me, “He loved us so much.”

Love. This is our greatest gift.

When I spoke at my dad’s memorial service, I said:

“My sister Michelle spoke of The Perfect Child. I think in my father’s heart, in his soul and spirit, Michelle, Darlene, Dennis and I are all The Perfect Child as you, too, his family and friends are The Perfect People. Darlene spoke of The Lucky Ones. Yes, we four are lucky to have been blessed with a father filled with such unconditional love, a man who never spoke an ill word of anyone, his heart always filled with love for his neighbor. And Dennis spoke of our Dad as The Greatest and certainly he was for who could say what I want to say to you now; who could say this of their Dad–how many children could say that when they made a new friend, when I made a new friend, I always said to this friend, I can’t wait for you to meet my Dad, you are going to love him, and invariably, she or he did love him, and my Dad loved them and he would then always inquire about them, their day, their joys, their sorrows, their dreams.”

My father, Alfred, also know as Fred, and sometimes Freddy, and who Susan and I named our Labradoodle after–in his honor; Freddy.

My father was known as the epitome of a gentleman and his biggest joy came in life from loving his family and his grandchildren.

Here he is with his grandchild, Nina, in the kitchen, a place where he loved to be–to cook, to talk and to enjoy a glass of wine.

And here with his grandchild, Sara, looking at photos in an album, probably saying something like, “That was such a beautiful day.”

Love. This is our greatest gift.

“Finally, brothers and sisters, whatever is true, whatever is noble, whatever is right, whatever is pure, whatever is lovely, whatever is admirable – if anything is excellent or praiseworthy – think about such things.”

~Philippians 3:8 NIV

 

 

 

 

 

Ten Days in Hamilton, Ontario

Susan, Freddy and I recently returned from a wonderful vacation in Hamilton, Ontario where we house-sat for a friend, Helena, at her lovely brick home around the corner from Locke Street. Helena and her husband needed house-sitters as they were vacationing in Iceland.

We drove for seven and one-half hours from our home in West Springfield, Massachusetts to Helena’s home in Hamilton. MapQuest said it would take seven hours but we stopped twice to grab a bite to eat and to let Freddy stretch his legs. The time passed fairly quickly and Freddy was a perfect back seat driver–quiet the whole time! Look how happy he is!

This was Friday, the 7th of September, and by the time we arrived in Hamilton and unpacked, we were ready for dinner. We walked around the corner to Bread Bar–Earth To Table.

Well-known for it pizza and bread and “good ingredients,” we both ate hamburgers; me a “Umami Burger” and Susan a “Cheeseburger.” Both excellent. Later in the week we would have pizza two or three times there, and I think I must have bought five loaves of bread. So delicious but boy do I need to start an exercise program!!!! Or you’ll start calling me Dough Boy!

Susan, Freddy and I spent much of Saturday at the Locke Street Festival.

We visited the My Dog’s Café & Bar.

We saw some great signage and assorted advertisements on Locke Street. Later in the week we had lunch at the West Town Bar & Grill.

At the Locke Street Festival we bought our first loaf of Sourdough Bread from Bread Bar and Fresh Raspberry Jam from a local famer. And bracelets for our Granddaughter.

We brought Freddy home and went out for brunch. I had the best Eggs Benedict ever at Mattson & Co. on Locke Street–wild mushrooms, crispy baby kale, bacon. Thank You Georgia for the suggestion. Susan had an omelet with prosciutto and carnalized onions.

Here we are waiting for our food to arrive.

On Sunday we relaxed. I forgot to share with you this—-we had no TV and what a BLESSING!!!! We read and listened to music.

We then gathered ourselves up and went to the Royal Botanical Gardens and  hiked through the Hendrie Valley Nature Sanctuary. Not a difficult hike but very beautiful.

On Monday it rained. I bought groceries and wine. I went for a walk to photograph some street art written and placed by poet Simon Frank. Here is one of 20+ images:

I LOVED this!!!

Tuesday brought us to the Bruce Trail and Borer’s Fall.

The Bruce Trail is a hiking trail in southern Ontario from the Niagara River to the tip of Tobermory, Ontario. The main trail is more than 550 miles long and there are over 250 miles of associated trails. The Bruce Trail follows the edge of the Niagara Escarpment and is the oldest and longest marked hiking trail in Canada. Its name is linked to the Bruce Peninsula and Bruce County which the trail runs through. The trail is named after James Bruce, 8th Earl of Elgin who was the Governor General of the Province of Canada from 1847 to 1854.

By the time Freddy, Susan and I hiked to Borer’s Falls and further along the Bruce Trail and the Niagara Escarpment, up and down steep and slippery, moss covered steps and rocky paths, huffing and puffing, I imagined we had just hiked all 550 miles of the Bruce Trail and that the trail was really named after me and then I noticed the only one not day-dreaming and breathing heavily was Freddy.

Pictured below is Susan walking down one of the rocky paths of the Bruce Trail. I am looking at her and Google Maps/GPS on my phone, thinking when she meets up with me I am going to have to say “I think we are going in the wrong direction and we are going to have to hike back up those steep and slippery, moss covered steps and rocky paths.”

After all that huffing and puffing, we decided to return to Mattson & Co. for a dinner of wine and appetizers; we were so happy with the brunch we had a few days earlier. The food is excellent.  We shared three appetizers. Fried Calamari with citrus gremolata, sweet basil aioli, candied jalapeno. Honey Truffle Toast with an olive tapenade, goat cheese mousse, wild mushrooms, heirloom tomatoes, crisp house-made focaccia, wildflower truffle honey, fresh basil. Crab Cakes–Dungeness, snow and lump crab, ravigote hollandaise, sweet corn succotash, arugula. And wine. The happy house-sitters!

If it’s Wednesday  it must be The Art Gallery of Hamilton. We saw the work of Vivian Maier.

All I can say is WOW!

We also saw: “James Street North: Vintage Photographs by Cees and Annerie van Gemerden;”   “Speaking for Herself;”  and the wild “Kim Adams: Bruegel-Bosch Bus.”   All great exhibitions in a great museum. A must visit!

And that night I made a spicy chicken and mushroom stir fry.

And we listened to Neil Young, Van Morrison, Joni Mitchell.

On Thursday we went for a walk at Bayfront Park and visited Tiffany Falls.

We had lunch at The Burnt Tongue (great soups and hamburgers), window-shopped on Locke Street, and bought a few book at Epic Books, one by Gary Barwin, who lives in Hamilton and is the author of twenty one books of poetry, fiction and books for children. Dinner was pizza from Bread Bar.

On Friday we visited the Fifty Point Conservation Area—and Freddy got to go in the water for the very first time! In Lake Ontario!!!

Afterward the three of us went to the Stoney Ridge Estate Winery, an absolutely beautiful place, where we each (Not Freddy) enjoyed a glass of Riesling, bought a few bottles of wine and four kinds of cheese.

It is interesting to note that there are 100+ wineries dotting the region, a fertile swath of land that separates Lake Ontario from Lake Erie and runs roughly from the Canadian border at the Niagara River and Niagara Falls to Hamilton, Ontario, just south of Toronto.

I am not one to complain, but being semi-retired and on vacation is hard work as you never really get a day off. For example, on Friday I walked Freddy three times before 10. Then I took Susan out to lunch; great beer and fries at Brux House, which is on Locke Street in beautiful Hamilton.

And then we boarded the Hamilton Harbour Queen for a tour of Hamilton Harbour, which was delightful and interesting.

Hamilton Harbour, formerly known as Burlington Bay, lies on the western tip of Lake Ontario, bounded on the northwest by the City of Burlington, on the south by the City of Hamilton, and on the east by Hamilton Beach (south of the Burlington Bay James N. Allan Skyway) and Burlington Beach (north of the channel). It is joined to Cootes Paradise by a narrow channel formerly excavated for the Desjardins Canal. Within Hamilton itself, it is referred to as “Hamilton Harbour”, “The Harbour” and “The Bay”. The bay is naturally separated from Lake Ontario by a sand bar. The opening in the north end was filled in and channel cut in the middle for ships to pass. The Port of Hamilton is on the Hamilton side of the harbor.

Here is a jetty in Hamilton Harbour protecting the marina and the boats from wakes, creating a no-wake zone. I once read “wakes make people angry.”

We saw hundreds of sailboats and in this photo below we see a steel mill in the distance and those breast-like shapes on the right contain grain and soy beans.

On Sunday, our last full day, we went to Albion Falls.

Albion Falls is a 62 foot classical/cascade waterfall flowing down the Niagara Escarpment in Red Hill Valley in Hamilton. With cascade falls the downpour is staggered into a series of steps causing water to “cascade”.

Albion Falls was once seriously considered as a possible source of water for Hamilton. Rocks from the Albion Falls area were used in the construction of the Royal Botanical Gardens‘ Rock Garden.

The ravine at the Albion Falls has a legend of the Lover’s Leap!  The story is that early in the 19th century young Jane Riley, disappointed in love with Joseph Rousseau, stood at the top of a steep cliff not far from thundering Albion Falls and flung herself to the bottom 100 feet below. The steep drop has since been dubbed “Lovers’ Leap” and many tales have grown up about the suicide.

On a happier note, we celebrated the end of our brief but spectacular vacation at Mattson & Co. enjoying some calamari and wine. Our third visit there, but who is counting! Great food and service!

Cheers!

One last thing, no trip to Hamilton is complete without purchasing donuts from the Donut Monster on Locke Street. And I did on Monday morning before we headed home. Pictured here Mexican Chocolate and Orange Hibiscus. YUM!!!

Wait! There’s more. I would be remiss if I didn’t say how beautiful the city of Hamilton is: the stores and restaurants along Locke Street; the nearby hiking trails and waterfalls; the kind and friendly people; the dogs—so many dogs in this very dog-friendly city; the beautiful brick homes. Oh! I think I saw a house for sale on Helena’s street!

Note: Helena is a friend from fourteen years ago when I had an art gallery. She is a gifted writer and fine art photographer. She is also the first person whose art I exhibited in my gallery. She loves photography, dogs, cats and ponies. Here is a photo from her recent trip to Iceland:

“Travel and change of place impart new vigor to the mind.” ~Seneca

One last thing happened when we were in Hamilton. Diane Ensey of Beyond Paper redesigned my website. I couldn’t be happier. I have worked with Diane before and I must say she’s the best: creative and attentive to detail–and fun to work with!

 

 

 

 

 

 

 

Roasted Pasta Primavera

My wife and I were having lunch and she asked me “What’s for dinner?”

“I don’t know,” I said.

“Why not make some past primavera? And be sure to add some squash. My mom always stir-fried squash for me; sometimes with scrambled eggs.”

And I did. So delicious.

Ingredients
Vegetables
  • 1¼ lbs. (about 6 cups) fresh vegetables cut into strips or diced (I used corn, squash, zucchini, red and green pepper—all from a local farm. And Japanese Eggplant, Jalapeno Peppers, and tomatoes—all from my garden. And some spinach.)
  • 3 Tbsp. olive oil
  • 2 tsp. Italian seasoning
  • salt and pepper, to taste
Pasta + Sauce
  • One package of fresh Rana linguine
  • 2 Tbsp. olive oil
  • 2 garlic cloves, minced
  • 1 pint grape tomatoes
  • 1 cup chicken stock
  • 3 Tbsp. butter
  • ¼ cup fresh chopped parsley
  • ¼ cup grated Parmesan cheese
  • salt and pepper, to taste
Instructions
Vegetables
  1. Preheat the oven to 450 degrees F. Line a large sheet pan with parchment paper and set aside.
  2. In a large bowl, toss together the vegetables, olive oil, and Italian seasoning. Season with salt and pepper, to taste. Arrange the vegetables in a single layer on the sheet pan.
  3. Roast for 20 minutes or until the vegetables are tender and lightly golden brown.
Pasta + Sauce
  1. Cook pasta according to package directions. Drain.
  2. In a large sauté pan, heat olive oil over medium heat. Add garlic and tomatoes, and cook for about 2 minutes.
  3. Add stock and simmer, uncovered, until the mixture is reduced by half, about 13-15 minutes.
  4. Remove the pan from the heat and immediately stir in the butter until melted and parsley. Season with salt and pepper, to taste.
  5. Add the hot pasta to the sauce, stirring to combine. Then gently stir in the vegetables and Parmesan cheese. Taste for salt and pepper, and serve.

Watermelon Chaat

Cool salad for a hot summer’s day. So refreshing!

I found this recipe in the New York Times. The reporter writes:

“This recipe for watermelon chaat, a savory fruit salad dressed in toasted cumin and dried mango powder, comes from Malika Ameen, a cookbook author whose Pakistani-American family in Chicago makes infinite variations on fruit chaat in the summer. You could swap out the watermelon for a mix of what’s in season, whether it’s stone fruit, berries or cubed apple and pear. It’s an ideal dish to break the fast during Ramadan, full of flavor and hydrating, and quick to put together.”

Ingredients

  • 2 pounds watermelon, cut into 1-inch cubes
  • ¾ teaspoon whole cumin seeds
  • ¼ teaspoon sweet paprika
  • ¼ teaspoon finely ground black pepper
  • ¼ teaspoon amchur powder (dried green mango) (I didn’t use this.)
  • Pinch of cayenne pepper (a generous pinch if you like heat)
  • ¼ teaspoon fine sea salt
  • 1 orange, clementine or mandarin, juiced to make approximately 1/3 cup juice
  • ½ teaspoon finely chopped jalapeño pepper
  • 3 to 4 fresh mint leaves, thinly sliced (I used Chocolate mint.)
  • 1 small cucumber, halved, seeded, thinly sliced (My addition.)
  • 5 pieces of dried mango, thinly sliced (My addition.)

Preparation

  1. Place cubed watermelon in a wide platter with sides or in a large baking or serving dish and spread into a single layer.
  2. In a small pan, toast whole cumin seeds on medium heat for 3 minutes, until fragrant. Remove and coarsely grind with a mortar and pestle. (You can also grind in a spice grinder, but be sure not to grind to a fine powder as the coarse grains of the spice add a wonderful texture.)
  3. Transfer cumin to a small bowl and add all remaining spices and salt. Add citrus juice, jalapeño and mint and mix well. Pour dressing over cubed watermelon and mix to coat. Cover with plastic wrap and let marinate for 1 to 6 hours. Serve chilled the same day.

 

Pasta with Artichokes and Pancetta

So delicious!

Based on a recipe from The New York Times, Melissa Clark.

Ingredients

  • 1 lemon, cut in half
  • 4 medium artichokes, or 8 to 10 small or baby artichokes (I used a box of frozen artichokes. I sliced each in half.)
  • 8 ounces short tubular or corkscrew-shaped pasta (I used fresh 
  • Kosher salt
  • 1 tablespoon extra-virgin olive oil, more as needed
  • 6 ounces pancetta, diced
  • 1 large leek, halved and thinly sliced (I used one large shallot as I didn’t have leeks.)
  • ½ teaspoon ground black pepper, more for serving
  • 2 tablespoons dry (white) vermouth or not-too-dry white wine
  • 2 tablespoons chopped chives
  • ¼ cup parsley or mint leaves, chopped
  • ¼ cup grated Parmesan cheese, more for serving
  • Fresh lemon juice, for serving

Preparation

  1. Bring a large pot of heavily salted water to a boil, then cook pasta according to package directions. Reserve 1 cup pasta water, then drain.
  2. Meanwhile, heat oil in a large skillet over medium heat. Stir in pancetta and cook until browned and crispy, stirring occasionally, 8 to 12 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate; leave fat in pan.
  3. Drain the artichokes, shaking them well to remove excess water. Raise heat under pan to medium-high, and stir in artichokes, shallot, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook until golden brown and tender, 10 to 12 minutes. Reduce heat to low, and stir in vermouth, scraping up any browned bits from bottom of skillet.
  4. Stir in cooked pasta, pancetta, chives and parsley. If the mixture seems dry, add pasta water, a little at a time. Stir in more salt to taste, Parmesan and lemon juice to taste.
  5. Transfer to serving plates and top with a drizzle of oil, more black pepper, and more grated cheese.

A Sunday Sermon: A Recipe for Self-Improvement

I read the following a few days ago and I found it inspiring. Food for thought, if you will. Susan gave me the magazine last week. She had been talking about reading spiritual books with an older man in the parking lot of a nearby shopping center. He had said to her that was what he was doing. And he gave her a few copies of Turning Points Magazine & Devotional.

For if these things are yours and abound, you will be neither barren nor unfruitful.
2 Peter 1:8

Recommended Reading: 2 Peter 1:3-8

Aldous Huxley, the twentieth-century British author, said, “There is only one corner of the universe you can be certain of improving, and that’s your own self.”

What area of your life do you want to improve? Just take a moment and think about that. In what area would you most like to grow? With God’s help, you can improve your one corner of the universe. What it really takes is the power of God in our lives, and there is a passage of Scripture on this very subject.

The apostle Peter wrote, “His divine power has given us everything we need for a godly life through our knowledge of him who called us by his own glory and goodness…. For this very reason, make every effort to add to your faith goodness… knowledge… self-control… perseverance… godliness… mutual affection… love. For if you possess these qualities in increasing measure, they will keep you from being ineffective and unproductive” (2 Peter 1:3-8, NIV).

God will do His part (“His divine power has given us”), but we must also do our part and “make every effort.” Find an area of your life to improve, and start right now.

~From Turning Points Magazine & Devotional

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ROOTS

I had my DNA analyzed.
I analyzed my DNA.
I had expectorated into a test tube
and sent it off to Ancestry months earlier.
I was hoping for a surprise.
I was hoping to learn 
I had ancestors
From a country I did not know
About. But there was
No surprise.
Italy.
Great Britain.
Scandinavia. 
Maybe there was a surprise.
I see Scotland.
So maybe, just maybe
The following story is true:
Mary Queen of Scots
 
It is rumored from whom
 
I am descended, it says here
 
Questa famiglia originaria della Scoizia
 
E nobilissima in molte citta,
 
Ed e divisa in molti rami
 
The Barone family, my family
 
Originated from Scotland
 
Mary’s son King James VI of Scotland
 
Became King James I of England
 
King James great grand daughter married
 
The King of Itlay
 
It is noble in many cities and
 
Is divided into many branches it
 
Had many fiefs and illustrious men in court
 
In the magistrature, in the army
 
And in the church it was
 
Conferred high chivalrous honors and
 
Was vested with the holy orders
 
Of Malta from the 15th Century
 
It includes, as branches, the Counts
 
Of Casola and the Marchesi di Liveri
 
The title was granted in 1710
 
To the celebrated literary figure Domenico
 
Director, San Carlo Opera, Naples
 
Praised even by Giambattista Vico
 
In an assembly of praise of him
 
Made by the Academitrician in 1735
 
The family is listed in the Registry of Neopolitan
 
Feudal families and numbered among
 
The patricians of the Republic of Marino
 
The Republic was represented in Lisbon
 
By the Court of Casola and Marchese di Liveri
 
By Napoleon Barone son of Marchese Pasquale
 
Who had as his grandmother Maria Filomarina
 
Of the Principality of Bocca
 
Title to Alfrede Domenico Barone
 
Held from 1869-1952 also as the Count
 
Of Casoli in the Registry of Nobility
 
Melchizadek descendant of Pasquale
 
And likewise Alfred my father
 
Or so the story goes there is
 
A castle and a title
 
Or at the very least a story
 
That belongs to me in Italy
 
I write to know

 

 

Black Pepper Chicken Thighs with Mango, Rum and Cashews

Colorful and delightful. Delicious! I might cut back on the pepper next time as I woke up a few times during the night very thirsty.

Ingredients

  • ½ teaspoon light brown sugar
  • 1 ½ teaspoon black pepper
  • Pinch cayenne
  • ¼ cup olive oil
  • ½ cup salted cashews
  • 1 ¾ pound boneless, skinless chicken thighs, cut into 2-inch chunks
  • 1 teaspoon kosher salt
  • ¼ cup finely chopped scallions
  • 2 tablespoons chopped cilantro stems
  • 3 garlic cloves, finely chopped
  • 2 tablespoons dark rum
  • 1 large (15-ounce) mango, cut into 1/4-inch cubes or use 2 small mangoes)
  • 1 to 1 ½ teaspoons cider vinegar, to taste
  • cup chopped fresh cilantro leaves

Preparation

  1. In a small bowl, stir together the brown sugar, 1/2 teaspoon black pepper and cayenne. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the cashews and sugar-spice mixture to the skillet; cook, stirring, until nuts are golden, 2 to 3 minutes. Scrape nuts into a bowl.
  2. Wipe out skillet with a paper towel. Season chicken all over with salt and remaining 1 teaspoon pepper. Return skillet to medium-high heat and add the remaining 3 tablespoons oil. Add scallions and cilantro stems; cook, stirring, for 1 minute. Add garlic and chicken. Cook, stirring occasionally, until chicken is golden and cooked through, about 12 minutes. Pour in the rum and cook, scraping up any browned bits from the bottom of the pan, until the rum evaporates, about 1 minute.
  3. Remove pan from heat and immediately add nuts, mango, vinegar and cilantro leaves. Taste and adjust seasonings, if necessary.

From The New York Times, Melissa Clark