Blackfishing season is over, bass season begins

Written by Leon Sylvester Jr.
Wednesday, 14 December 2011 00:00

With Blackfishing season now officially closed, and safe, fishible ice still quite some time away, fresh and saltwater anglers are turning toward targeting our local tributaries wintering Striped Bass populations.

These fish move into the tidal lower sections of our area rivers during the months of November and December to feed on schools of herring, shad, shiners and other small forage fish. Anglers will find large numbers of fish ranging from 14 to 22 inches which are hitting a variety of soft plastics and flies ranging from 3 to 7 inches in length.

Winter pleasures

Written by Robin Glowa
Wednesday, 01 February 2012 00:00

“It isn’t the great big pleasures that count the most, it’s making a great deal out of the little ones.”

— Anonymous

Winter can be a wonderful time to prepare a delicious life. In the kitchen, dishes cook more slowly now, sometimes for hours, until achieving rich, satisfying doneness. There is a calm in the winter kitchen that should be savored and enjoyed.

During the often frigid days of January, both body and soul crave the intensity of deeply warming foods. Roasted vegetables fill the bill nicely.

When you bathe cut-up pieces of root vegetables such as parsnips, potatoes, butternut squash, onions or carrots, along with a few bright green Brussel sprouts in olive oil, then sprinkle with coarse sea salt and freshly cracked black pepper, and then roast them in a good hot oven (400-425 degrees) until tender and caramelized.

For a healthier burger: Try a portobello mushroom cap

Wednesday, 08 February 2012 00:00

For those of you who have followed us through the years, you know we have grown up with grocery stores on both sides of our family. Our grandfather, a great butcher, took his skills very seriously, and with great pride bring home the finest cuts of meat that were available that week.

His famous “triple grind” ground beef used for his special hamburgers were amazing, and the texture of the beef was like velvet. It was like eating the most tender, juiciest filet mignon on a bun.

We just can’t give you a recipe for a healthier beef burger, because if we did, it would be full of deliciousness, loaded with melted, gooey cheese and crispy fried onions, and the first bite so juicy it would be running down our faces.

Eastbound tackles Durang

Written by Joanne G. Rochman
Wednesday, 08 February 2012 00:00

Eastbound Theatre, Milford: Christopher Durang’s one-act plays, Sister Mary Ignatius Explains it All for You, and The Actor’s Nightmare, are on the boards in Milford.

The first is a dark comedy about a Catholic nun who teaches the “old” rules. When her past students return to visit her, we see how Sister Ignatius can bend the rules.

The second is a hilarious comedy. This is a play that actors howl with laughter over as an actor is suddenly thrown into a play with no rehearsal.

Tinker Tailor brings overdue honor to Oldman

Written by Mark Schumann, Father of Three
Thursday, 09 February 2012 12:04

Each week, the Reel Dad checks the nutritional value of a movie — new or classic — to help parents choose what to watch. This week’s pick is an adaptation of the best-selling novel, Tinker Tailor Soldier Spy.