Literary union hears jazz band
The Woman’s Literary Union had a luncheon for its members on Jan. 20 at the Woodfords Congregational Church. Chaplain Catherine O’Brien gave the prayer. President Patricia Shapazian introduced the past presidents, who were seated at the head table. They were Mrs. Roger Willcock, 1995-1997; Colleen C. Reed, 1999-2001; C. Gardinal Keefe, 2001-2003; and Mrs. Mary Black Kibbee, 2003-2005.
The luncheon, catered by the Daily Thymes, was very nice, including chicken piccata, tender chicken slices with peppercorns (or were they capers?) in a sauce, served over pasta spirals, a green salad; baked bread slices and a dip; and a large piece of delicious chocolate cake with white icing, topped with a slice of fresh strawberry.
At our table were Alice Allen, Florence Day, Arlene Burns, and Arla Cohen, a recent member, whose husband, Dr. Richard Cohen, a journalist, spoke at the union’s Oct. 14 meeting, held at Park Danforth. His program was on his recent book, “Be Still My Soul – A Family At War.” I also enjoyed speaking with Colleen Reed of Westbrook who is also a member of the Westbrook Historical Society. She said she enjoys reading this column in the American Journal.
After the luncheon, we were entertained by the Westbrook Jazz Band, made up of students at Westbrook High School, and led by Phil Rich. They are a well-trained group of young people, six girls and 16 boys. The instruments included trumpets, trombones, and saxophones, plus a piano, keyboard, electric guitar, and drums. There were several soloists who performed beautifully.
Roberta Page Barker was the program hostess. She thanked the group for playing for us and praised their ability. The members gave the group heavy applause. It is great to know that they are enjoying music. Several of them plan to pursue musical careers.
Six days in a ditch
In the Jan. 16 “Weird But True” section of the New York Post is the account of 86-year-old Mary Lillian Anderson whose car was found in a ditch six days after she drove off the road in Vancouver, Wash. Rescuers had figured she was a goner.
But amazingly she survived; she wiped condensation off the windshield with a towel, and sucked the moisture to stay hydrated.
The first man on the scene said, “She was sitting right there staring back at me. She looked very happy.”
What a miracle. I would like to have read more about her condition – -no food for all that time. Perhaps there will be a follow-up to that brief article. She must have been in good health – and in her case, it’s too bad she didn’t have a cell phone.
Claw-some save!
The above headline appeared above a picture of a man with the huge lobster he bought and saved. The caption said “Out of hot water – Alan Stewart (of Long Island, N.Y.) paid $103 to spare Hercules from a boiling pot, and will donate him to the New York Aquarium.” The shellfish, weighing 15 lbs., and roughly 90-years old, is spread out on a table in front of him. He saw the 29-inch “behemoth” while servicing a tank at a Shop Rite Supermarket in Syosset and knew he had to rescue it. He said, “I decided to buy him and donate him. He is probably 90 years old – close to a century. We’re putting him out to pasture.”
The average 1-pound lobster is about 5 to 7 years old. In the wild, lobsters can live to over 100 years old.
RECIPE
I hadn’t made today’s meat loaf recipe for years, but I recalled that it came from my Better Homes and Gardens Cookbook. My book is quite tattered, but the recipe was intact. Generally I fry up hamburger with a grated onion, and then add a can of spaghetti in tomato sauce with cheese. That is so simple. This recipe takes longer, but I baked sweet potatoes along with the loaf, and with fresh green beans cooked up, it made a tasty dinner.
Everyday meat loaf
2/3 cup dry bread crumbs
1 cup milk
1-1/2 pounds ground beef
2 slightly beaten eggs
1/4 cup grated onion
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. sage
Soak bread crumbs in milk; add meat, eggs, onion, and seasonings, mix well. Cover loaf with piquant sauce. I use a single loaf pan 4-3/4 by 8-3/4. Bake for 1 hour.
Piquant sauce: combine 3 tbls. of brown sugar, 1/3 cup catsup, 1/4 tsp. nutmeg, and 1 tsp. dry mustard.
The sauce makes a nice addition to the meat.
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