Photogerapher's Log Photogerapher's Log

Photo by June Mohan

Spring Tilling In Buskirk

This photo was taken on Route 59A in Buskirk, N.Y. near the end of last autumn, I believe. It is my hope to go back to photograph it again this week to see if it has yet been tilled for planting.

Each spring and autumn the Cambridge Valley Hills are a patchwork of harvested fields of corn, which leave amazing tracings of the contours of the very earth itself. This particular field reminds me of a sand crab’s eye view of beach sand through which some child has pulled his sand rake as he was walking along beside his mom or dad. I hope this photo pleases you as it does me.

You will soon be able to see more of June’s work and the work of other local artists at 50 East Gallery.

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Far Side Buzz

Cartoonist Hilary Allison adores your comments and can also be reached at hilaryallison@activist.cc.

Public Service Announcment Public Service Announcment

Cambridge Cooks: Grilled Pizza with Salmon Cambridge Cooks: Grilled Pizza with Salmon

Photos: Debra Pearlman

GRILLED PIZZA with SMOKED SALMON

It's grilling season, so clean-up the grill and try this over the Memorial Day Weekend.

WHAT YOU NEED:
1 lb. pizza dough
¼ cup fresh chives, snipped
½ cup crème fraiche
½ large red onion, thinly sliced
¼ cup extra virgin olive oil
1 tsp. kosher or sea salt
4 oz. smoked salmon (lox), sliced paper thin
2 tbsp. chopped fresh dill
Freshly ground pepper
Flour and cornmeal for dusting
Vegetable oil, for grill

WHAT YOU DO:
1. Have the pizza dough covered and ready to roll out or toss. In a small bow, combine the chives and crème fraiche. Set aside.

2. In a medium bowl, mix the red onion with the olive oil, salt and a few grinds of pepper. Set aside.

3. Remove the salmon from the refrigerator, separate the slices, and arrange on a plate ready for topping the pizza. Have the dill in a small bowl ready for garnishing.

4. Heat grill to hot for a charcoal grill or medium high (high on central burner) for a gas grill. Have all your pizza toppings set out next to the grill. Flour a pizza paddle or baking sheet.

5. Flatten the dough on a heavily floured work surface, using a cornmeal and flour mixture to prevent sticking. Using a rolling pin, make a pizza 12-13” in diameter. Dough should be ¼” thick. An odd shape circle gives it a nice rustic look.

6. Using your hands, quickly lift and transfer the pizza to paddle or baking sheet.

7. Brush grill with a generous amount of oil and then slide the dough onto the enter of the grill. Immediately cover the grill. Grill until a crust and light marks appear, 1-2 minutes.
8. Using a paddle or large spatula, flip pizza.

9. With a spoon, dollop the crème fraiche mixture onto charred side. Layer onions on top of mixture and grill on a covered grill until nicely browned and crisp at the edges, about 7 minutes. (check after 3 minutes, if pizza is browning too quickly, move toa cooler part of the grill).

10. Arrange the slices of lox over the onions and garnish with dill. Bake 1 minute.

11. Remove pizza with paddle and transfer toa cutting board. Slice and eat immediately.

This recipe comes from my niece-in-law, Sarah, who says, “This pizza is pretty easy to make, especially if you use a pre-made dough from the grocery store. It's a basic grilled pizza recipe and you can substitute any toppings you like for the crème fraiche and salmon. The secret is to keep an eye on the grill.

Cambridge Life 5/16/08 Cambridge Life 5/16/08

Photos by John Carlson and June Mohan)

Ever wonder what is going on with your teenager? To find out what is in, what is out, and what just doesn't matter I've asked Cambridge resident Molly King to give us the skinny on what's happenin' on the teen scene. Here's what she tells me:

WHAT'S HOT AND WHAT'S NOT: SPRING 2008

HOT-
Afternoons
Ironman (new fantasy, Robert Downey Jr. single-handedly solving the world's energy crisis all dirty in a cave in the middle of nowhere with basically nothing, if only. . . )
"Paper Planes" by M.I.A. (invest in it immediately if you haven't already, you will probably enjoy it)
Flip Flops (eternally)
Retro, oversized sunglasses (your welcome, world)
Senioritis
Double Parking
Papier Mache

NOT-
Your mom!!!
Terroristic threats and coercion
Chill Zones (thank god, but they are still delicious)

If you understand what she's talking about, you must be one hip dude! Personally, I am going to check out the Paper Planes by M.I.A. (whoever that is).

Just a reminder that everyone in the community is invited over to the Cambridge Freight Yard on Saturday to help paint the exterior of the Lovejoy Freight building. I've been told that it will be lots of fun!

This Sunday, May 18th, will be the first "unofficial" farmer's market in Cambridge. Hours are from 10 am - 2 pm. It will probably be a good time to get starter tomatoes and other goodies for your garden.

Even with out of sight gas prices, life keeps on keeping on here in Cambridge, NY.

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Cartoonist Hilary Allison adores your comments and can also be reached at hilaryallison@activist.cc.

Photogerapher's Log Photogerapher's Log

It has been more than one year since we purchased the former Cambridge Florist Building on the corner of East Main and South Park Streets in Cambridge, NY. Our plan had been to open it last June, but unexpected renovations had to be made and are yet in progress as I type this. The changes are going to be quite lovely, creating a re-birthed structure in Cambridge that will serve citizens and visitors.


Photos by June Mohan

It is our hope to have 50 East Gallery open by mid-summer. The inside renovations are nearly over and we can finally say we can see the light at the end of a very long tunnel. Sculptures, paintings, weaving, jewelry, films, photographs, woodworking, metalworking, poetry, prose, stained glass, blown glass, pottery, on and on.........oh, what a diversity of beauty and thought provoking work there shall be to choose. I can't wait to exhibit the talents of those who call this beautiful part of New York State "home".

It is just so wonderful to finally have interior rooms which will be lovely spaces to display art of all kinds. Completed exterior painting and landscaping will probably have to wait until next spring.


Photos by June Mohan

The photos we are posting on the Cambridge Buzz show some of the renovation and restoration as it took place.

For those interested, we have begun interviewing Artists and Craftsmen in varied media and levels. We are also searching for talent for our "Entertainment Nights", needing musicians, and varied entertainers for lively, fun evenings at 50 East Gallery. If you, or someone you know, would like to try to exhibit your work or entertain, please call us at 518-686-0366 for an appointment.

Cambridge Life 5/9/08 Cambridge Life 5/9/08

Photos by John Carlson and June Mohan)

Weekend Happenings in Cambridge, NY:
1. Saturday, May 10, is the annual Mother's Day Clean-up
2. Saturday night Hubbard Hall presents an Evening of Jazz with local resident Bruce Williamson and Art Lande - tickets still available
3.Sunday is Mother's Day - you can find wonderful gift ideas for the Mom in your life at one of our many local shops.

The Cambridge Buzz received an interesting email that I'd like to share with all our readers.

Dear Cambridge Buzz,

What can you tell us about the railroad tracks that link Cambridge to neighboring towns? I've heard that a passenger train once ran between Salem and Cambridge. Why did it stop? The tracks are there.... The freight trains are there (so the tracks can't be in terrible shape).... So why has the public transportation niche remained empty? I would expect plenty of enthusiasm for a local passenger train! - Salem Reader


Photos courtesy of the Community Partnership

A train ran, run by NE Rail and the Battenkill Rambler, ran for 2 years from 1999-2001. The Battenkill Rambler was a not for profit linear museum with two passenger cars. Due to the high cost of running the train it stopped.

Additionally, there is a portion of track in Shushan that is not qualified for passenger traffic – this is being address now. Unfortunately, there was not a lot of demand for the passenger scenic train – for a variety of reasons. The terrain is not as attractive as other nearby scenic passenger trains, it was run by volunteers, the engine and fuel was rented from NE Rail and each trip cost approximately $1,000 per run – meaning that a minimum of 100 passengers, at $10 a ticket, had to ride just to cover costs – per day.

The train did have wonderful ride and dine packages with the Cambridge Hotel and Fort Salem Theater – which were successful (though the trip was long), the Salem Chamber of Commerce did an amazing Christmas and Halloween train – meaning that on specialty occasions the train did well, but alas this was not enough to support the ongoing costs to run and maintain the train cars.


Photos courtesy of the Community Partnership

The good news is there is a group of organizations including the Salem Chamber of Commence, the Community Partnership and the Towns and Villages of the Battenkill Valley who are eager to get the train moving again. The area has more service than it did 10 years ago, and a focused effort to bring tourism to the area is underway. So it is possible now with a larger broader community involved that the Battenkill Rambler could once again make a go of it.

However, all of this is contingent on the tracks in Shushan becoming compliant for passenger traffic and some serious fundraising to get the passenger cars up to code and fix some vandalism that occurred while they sat stationary.

If any of the our readers have questions about the area's history, send them to Debra Pearlman and I'll try and get you an answer.

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Cartoonist Hilary Allison adores your comments and can also be reached at hilaryallison@activist.cc.

Cambridge Cooks: Strawberry Rhubarb Pie Cambridge Cooks: Strawberry Rhubarb Pie

Photos: Debra Pearlman

This recipe comes via my niece and her mother. I'm told that Gretchen's crust is "to die for." Of course, you can use store bought crust, but nothing tastes like homemade!

STRAWBERRY RHUBARB PIE

WHAT YOU NEED:

2 Pie Crusts (see recipe below)
1 pint strawberries (approx. 2.5 cups)
2-3 stalks of rhubarb (approx. 2 cups)
1/3 cup flour
1 tsp cinnamon
1.5 cups white sugar

WHAT YOU DO:

1. Wash and slice strawberries and rhubarb to make 4-5 cups of filling

2. Combine dry ingredients and then stir into strawberry and rhubarb mixture. Let this get juicy while you make the crust.

3. Pour the juicy filling goodness into bottom pie crust and cover with the thop crust. Make sure to cut a slit in it, to vent the pie.

4. Cover the edges with foil to keep them from getting too brown.

5. Bake at 425 degrees for 40-50 minutes.

6. Let the pie cool a bit before eating, as this will allow the insides to create a nice gel.


HOMEMADE PIE CRUST - A LA GRETCHEN or MOM'S PIE CRUST

WHAT YOU NEED: (One Crust - double recipe for 2 crusts)

1 cup + 2 Tbsp. all purpose flour
1/2 cup Crisco shortening
1/2 tsp salt
2 Tbsp water (approximately)

WHAT YOU DO:

1. Combine flour and salt. Cut up Crisco into about 2 tbsp. globs/clumps/slices, reserve about 1-2 tbsp. of above to add if you need the right texture.

2. Cut shortening into flour mixture, until you get pea sized lumps. NOTE: if you have a course meal texture, add the remaining shortening a little at a time (.5-1 tbsp).

Once you get the clumping pea texture, add water 1-2 Tbsp at a time, stirring with a fork. You want it just moist enough so that it starts to stick together and form a large lump.

3. Roll out on a floured pastry cloth (half the dough if you made a batch for 2 crusts). Once you have it to the approximate size of your pie plate (it should be larger as it will need to fit down into the pie plate), roll the pastry over the rolling pin by lifting pastry cloth and draping pastry over pin as you roll backwards.

4. Slide onto pie plate and push down into shape. Trim edges if a lot is hanging over and add remaining dough to second crust. I use slightly more than half for the bottom crust as it is larger.

5. Fill pie with filling

6. Repeat step 3 and place onto of filling

7. Crimp sides of 2 crusts together.

NOTE: I find that the secret to working with any pastry dough is to work quickly so the dough does not get too sticky or warm.

Cambridge Life 5/2/08 Cambridge Life 5/2/08

Photos by John Carlson and June Mohan

This has been a week of change in Cambridge, NY. Sunday was beautifully springlike and sunny and now we are back in the freezer. I turned my heat off and am loath to turn the furnace back on, what with heating oil going for over $4 a gallon. Which leads me to comment on the big excitement on Main Street this past Tuesday evening. Fire trucks blocked the driveway of my good friend KT's house...but don't worry, it was just her need for heat and a furnace that decided that it wanted a smoke instead. No harm, no foul just a scary moment. I know some folks were annoyed by the "traffic jam" this created (and I was a contributing factor in that), but neighbors check on neighbors here in Cambridge, NY and I needed to be sure that all was well with my friends.

We are heading into farmers' market season. Look for the Cambridge Farmers' Market to be up and running for Memorial Day weekend (Sunday, May 25). Checkout the Hubbard Hall website for upcoming events, performances and class schedules.

Upcoming Events:

May 3 & 4 - The 16th Annual Washington County FiberTour

May 3 & 4 - Battenkill Chorale performance at St. Joseph's Catholic Church, Greenwich

May 9 - Cabaret Night at the Cambridge Hotel

May 10 - Mother's Day Beautification Day

May 11 - Mother's Day Brunch at the Cambridge Hotel

For more information on upcoming events check out the Towns and Villages of the Battenkill Valley website and click on the Calender button.

Have a great week Cambridge!

Public Service Announcment Public Service Announcment

PUBLIC INFORMATION MEETING ON MAIN STREET (NYS Route 372) PEDESTRIAN AND PARKING IMPROVEMENTS PROJECT

VILLAGE OF CAMBRIDGE-- A Public Information Meeting will be held on Thursday, May 8, 2008 from 7-9 P.M. in the Municipal Building/Fire House at 11 West Main Street, Cambridge, NY 12816. Members of the public, particularly residents and business owners along Main Street, are invited and encouraged to attend. Engineers from the firm Barton & Loguidice, PC will present the proposed improvements and seek public input on anticipated plans to make incremental safety improvements to five intersections along Main Street and along an approximately half mile of Main Street (NYS Route 372) in the Village of Cambridge. In addition to improving intersections in this area, plans call for installing parking delineations, cross walks, curbs, traffic calming measures and American with Disabilities Act (ADA) compliant sidewalks and ramps.

The project, funded through a NYS Department of Transportation/Federal Highway Administration grant, focuses on making safety improvements to the intersection of Main and North/South Union Street-including the construction of curb bulb-outs, sidewalk improvements and crosswalks. The project also proposes to make parking, intersection and pedestrian improvements along the approximately half-mile stretch from O'Hearn's Pharmacy to Washington/Grove Street. Intersection improvement slated for this stretch of Main Street include Memorial Drive, Pearl/St Luke's Place, Broad Street, and Washington/Grove Streets.

This Village effort builds off of, and further promotes the plans described in the highly participatory 2004-2005 Main and Park Street Visualization Project, which outlined street design concepts for Main and Park Street-including improvements related to intersection design, traffic calming options, crosswalks, sidewalks, and streetscape enhancements. Under this 2004-2005 Visualization Project, public workshops and design charettes were held to gather public input and ideas to inform the current proposed design concepts.

It is anticipated that construction of the 2008 Intersection, Pedestrian and Parking Improvements will be made in the late Summer/early Fall of 2008. Questions can be addressed to the Village of Cambridge Office by calling 677-2622.

If individuals are unable to attend the public hearing, they can submit written comments to the Village Board (at the Village Offices at 56 North Park St. or via PO Box 271, Cambridge, NY 12816) for receipt by Monday, May 12, 2008.

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Cartoonist Hilary Allison adores your comments and can also be reached at hilaryallison@activist.cc.

Cambridge Cooks: Crock Pot Onion Soup Cambridge Cooks: Crock Pot Onion Soup

Photos: Debra Pearlman

With the recent turn in the weather, I thought that one more soup recipe would be useful. This is a personal favorite of mine and always a big hit with guests.

WHAT YOU NEED:

2 Qt. beef stock (Organic tastes best)
6 cups thinly sliced yellow onions
1/2-cup butter
3 tsp. salt
1/2-cup sugar
2 Tbsp. flour
1/2 cup dry vermouth or cognac
2 cups granted Parmesan cheese (optional)

WHAT YOU DO:

1. Pour stock and vermouth into crock-pot, cover and set on HIGH

2. In large skillet cook unions slowly in butter; cover and cook for 15 min.

3. Uncover and add salt, sugar, flour, and stir thoroughly

4. Add to crock-pot, cover and cook on LOW for 6-8 hours (on HIGH for 3 hours)

5. Serve with Parmesan cheese on top.

Recipe is for a 5 quart Crock Pot - adjust as needed

OPTIONS:

1. Place a slice of crusty baguette in oven-safe soup bowl, add a slice of Gruyere cheese and place under the broiler for 5 min. or until cheese is bubbly and slightly browned.

ENJOY!

Photographer's Log Photographer's Log

WHITE OCEAN

One month ago this field was covered with a different coat of white: that of snow. Look what a month brings. Now it is covered with the white gossamer, which protects the new, delicate vegetables being grown for the Moses Vegetable Stand in Eagle Bridge. Every year I spend long, relaxing times sitting and watching this evolution from a fields of white snow to a field of white cloth. Then, as the little plants grow they raise the material from the ground to greater and greater heights. On windy days this “ocean” of white undulates with the breezes, creating an experience very similar to what I have known on the Atlantic Ocean. Sailing off the coast of Maine I would spend hours watching the great movements of the ocean waters all around me. Witnessing this phenomenon in Moses’ vegetable fields is also, in itself, a beautiful, calming experience.

Before long there will be a bounty from this rural, upstate “ocean”. I can’t wait until I can finally taste the delicious tomatoes, corn, peppers, and squash from our local “sea” of white.

Cambridge Life 4/25/08 Cambridge Life 4/25/08

Photo: John Carlson & June Mohan

Hey folks! I took a walk down Main Street this week and marveled at my friends and neighbors' activity. New topsoil was being spread and lawns seeded, lots of tree and limb trimmings were out on the sidewalk awaiting Village pick-up, and Stewart's was calling me for that first ice cream of the season (which I resisted).

So here is my dilemma, I need to bust-up a whole area of my lawn. Anyone out there good with a tiller or have a small tractor with a tilling attachment? The plan is to turn the back end of my property into a meadow of wild flowers, but I need to turn the lawn under and prepare the soil before I put down the seeds. I know that I cannot manage a tiller myself (unless I don't mind loosing a foot, which I would not be very happy about) and am hoping that a generous neighbor would like to lend a hand. I won't talk but a moment with the right equipment. If you can help or know where I might go to rent the right sort of "little" tractor, please call 677-8471 or email Debra Pearlman with the information. I'd be willing to barter.

That's what my life in Cambridge, NY is focusing on....getting some landscaping done!

How about your life...want to post on the Cambridge Buzz? Email your post to me, Debra Pearlman.

Cambridge Buzz, creating community one link at a time.

Regional Treasures: Lesley Nase Regional Treasures: Lesley Nase

Many fascinating and creative people live in Cambridge --- and in the surrounding area. One such person is Lesley Nase, animal communicator and healer, and also a storyteller. Lesley has remarkable intuitive abilities that help her “see” what animals are feeling and what they may have to communicate with their human companions.


Photo Credit: Andy Holzman

I first became aware of Lesley Nase’s work through John Katz’s book “A Good Dog,” where he consults with her to help him come to terms with the passing away of a dog that he deeply loved. One of Lesley’s clients has said, “She's helped with a variety of pet-related issues - from learning more about animals we were considering for adoption to trying to determine the cause of our dog's severe seizures, or to simply help us in dealing with our beloved pets, passing. Her incredible ability to communicate with our animals, and then to share that information with us in a way that allows us to understand and absorb it, has been invaluable to us for many years. She's shared our joys and sorrows, helping to confirm our decisions and to understand the purpose of our beloved pets in our lives, and so much more.”

Based nearby in Vermont, Lesley offers consultations and workshops designed to help others learn to communicate more intuitively and effectively with the animals in their lives. For more information, go to Lesley’s website, Moonspinners Tearoom Shamanic Healing. And I highly recommend her blog, where she recounts fascinating stories about the animals in her life.

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Cartoonist Hilary Allison adores your comments and can also be reached at hilaryallison@activist.cc.

Cambridge Cooks: Marilyn's Gin Fizzes Cambridge Cooks: Marilyn's Gin Fizzes

Photos: Debra Pearlman


Yes, it's getting to be cocktail time so here's one to whet your whistle with.

WHAT YOU NEED:

12 oz. gin
6 oz. lemon juice (bottled or fresh - but fresh is amazing)
6 oz. half and half
1 cup sugar
3 eggs
1-1/2 oz. soda water
crushed ice

WHAT YOU DO:

Mix sugar and lemon juice.
Add half & half, gin and eggs.
Mix well in blender. Add a handful or two of ice and blend.
Add a splash of soda and then serve (you do not want to blend the soda).

This is really refreshing after a day of yard work or gardening.

The recipe comes to me by way of my niece-in-law. She says it originated with a family friend who would make it for the Big Game (Cal v. Stanford in football). She also warns that it will get you drunk more quickly than you expect....so go easy or make the non-alcoholic version - without the gin of course!

Cambridge Life: 4/21/08 Cambridge Life: 4/21/08

Photos: John Carlson & June Mohan

Hey Cambridge, seems we went from winter to summer, doesn't it? What a week just past. Between dog sitting for my sister in Maryland and celebrating Passover with family in Connecticut, I nearly missed the daffodils blooming. How many of you have turned on the outside water and found yourself saying, "It's just too early to have to be watering the garden."

I have a request to all the readers of the Cambridge Buzz. I am searching for a copy of January 2007 National Geographic Magazine. There is an article that I need for some research I'm doing on Humpback whales. Anyone out there keep their back issues of Nat. Geo? Send me an email Debra Pearlman and let me know if you can help me with this one.

On to another subject...what a bike race last Saturday! Kudos to Dieter and his crew for a fabulous event. Next up on the Cambridge schedule is Hubbard Hall's annual perennial plant sale. It's this Saturday, April 26 9:00 am. Come early for the best selection.

The next several weekends are packed with wonderful events. Here's a brief preview of what will be happening around the area:

May 3 is Derby Day Dinner Fest. Call 518-677-8495 to make your reservations.
May 4 @ 2:00 pm - mad hot Ballroom A dance on Film event.
May 10 is Jazz Night: Art Lande, Johannes Weidenmueller and Bruce Williamson at the Hall.
May 11 is Contra Dancing at the Beacon Feed Dance Studio - no experience necessary.
May 16 is Opening Night Dinner for Man of La Mancha. Call 518-677-8495 for info.

And this does not include all the new classes at Hubbard Hall, the lectures in the area, soccer games, baseball season, tennis time...phew! So much to do...

See you round town as I celebrate my Life in Cambridge, NY.

NOT TO BE MISSED - Tour of the Battenkill NOT TO BE MISSED - Tour of the Battenkill

Photo courtesy Tour of the Battenkill

This Saturday, April 19th over 2500 visitors will arrive in our area for the 4th annual Tour of the Battenkill Bicycle Race. Thanks to the efforts of local bicycle shop owner Dieter Drake and his dedication to the sport of cycling, the Battenkill Valley now boasts that it is the home of the largest single day race in North America. Professional and dedicated armature cyclists from across the USA and Canada will compete along over 55 miles of paved and dirt roads through the towns and villages of the Battenkill Valley. For a complete guide and map of the race go to www.battenkillroubaix.com/about.html.

Enjoy the RACE EXPO and entertainment while you support our local youth cycling club Farm Team Cycling.


Photo courtesy Tour of the Battenkill

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Yes, it's that time of year!


Cartoonist Hilary Allison adores your comments and can also be reached at mailto:hilaryallison@activist.cc.

Cambridge Cooks: Goat Cheese Medallions Cambridge Cooks: Goat Cheese Medallions

Photos: Debra Pearlman

This recipe come to me by way of my friends Becky and Max - both love to cook and love to entertain. They've adapted it from a treat they had at a tapas restaurant in Boston. ENJOY!

Goat Cheese Medallions with Honeyed Red Onions

WHAT YOU NEED:
1 6 oz. log of goat cheese
1 medium red onion
2 Tbsp. olive oil
3/4 cup canola or peanut oil
1 Tbsp. butter
1 egg white
1-2 Tbsp. honey
1/2 cup breadcrumbs
2 tsp. water

WHAT YOU DO:

The Onions:

Slice the onions into thin rings or strips. Cook in a medium skillet over high heat with the water until soft (about 5 minutes.

Reduce the heat to medium-low, add olive oil and butter. Saute, stirring occasionally, until golden brown.

Add honey and stir for about 1 minute longer. Remove from heat.

The Cheese:

Cut and form the cheese into 1/2 inch rounds (6 oz. should make about 8 rounds).

Dip rounds in the egg white and dredge in the bread crumbs.

Heat canola or peanut oil (about 1/2 inch deep) in a medium skillet over high heat until VERY hot - it should sizzle if you sprinkle in a few drops of water.

Gently place the rounds into the oil and brown on each side for about 1-1/2 miniutes, until they are crispy.

Remove the cheese and drain on a paper towel.

Serve medallions hot over the onions.

For a lighter version, you can brown the cheese rounds on a baking sheet in a 400 degree oven for 4-6 minutes.

It's best if cheese is very cold for molding into rounds: wet your fingers for best results.

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I know this is a bit late for the posting, but I have to admit I, myself, have been writing MARCH on my morning pages log for the past 4 or 5 days! Enjoy. - John C


Cartoonist Hilary Allison adores your comments and can also be reached at mailto:hilaryallison@activist.cc.

Cambridge Life 4/8/08 Cambridge Life 4/8/08

(Photo: John Carlson)

It's going to be a crazy next couple of weeks here at the Cambridge Buzz. Readers have probably noticed that most of the postings originate from John or Debra. Hilary's cartoons are sent to John for posting, and I receive a variety of announcements and tidbits to post-- though mostly John and I make the content for this blog.

I'm telling you all this because both John and I will be traveling a great deal over the next month. I will have access to my email and would love to here what is going on around the area-- So I am asking for your help in keeping the blog fresh and new.

The weather is getting warmer and many of you are out and about with cameras in tow. Send a photo, write me an email...I'll post it to the blog and be able to know what is going on around the Cambridge Valley. John will actually be going out of the country and having the blog to check (when he has internet access) will surly make him smile.

Here's all you need to do: click on my name Debra Pearlman and send your email. You only need to write 150-200 words (that's maybe 2 paragraphs). Share what you observe around the area or tell us about upcoming events. If you like, include a picture in the .jpg format (no wider than 5.5 inches and 72 dpi). I'll check my email everyday and publish your post on the Cambridge Buzz blog.

I can't wait to hear all the exciting things that will be going on in Cambridge,NY and points beyond.

SAVE THE DATE: Artist's Reception SAVE THE DATE: Artist's Reception

Photo courtesy of Luke Goldreyer

The Annual Artist's Reception for the 2008 Cambridge Valley Balloon Festival will be held on May 9, 2008, at the West Village Market in Cambridge, NY. The event will run from 6-9 p.m.

This year's festival artist, Evan Wilson, will unveil his beautiful oil on canvas painting. The artwork will be used for the 2008 poster and program cover. Posters and other festival merchandise will be available for sale at the Artist's Reception.

Reservations are required. To reserve your tickets, please call the Chamber office, 518-677-0887. Admission includes hors d'oeuvres and beverages.

The 8th Annual Cambridge Valley Balloon Festival will be held on June 6-8, 2008 in and around the Village of Cambridge, NY. For details, visit cambridgenychamber.com or call 518-677-0887.

Photographer's Log Photographer's Log

Early Spring
It was a magical ride to Saratoga Springs today. The cold snow sublimating into the warm spring air. Transformation. Creation. Atmosphere.
-John Carlson

(Photo copyright John Carlson 2008)
Email me at:
jdcarlson2001@yahoo.com.

Cambridge Life 3/31/08 Cambridge Life 3/31/08

Cambridge, NY on brighter days.(Photo: John Carlson)

Here we are, one day away from April and guess what...it's snowing/sleeting/raining again. I thought that the 6ish inches of snow that fell last week would be the last of it, but Nooooo! March came in like a lion and is going out exactly the same way. Is this some sort of Cosmic pre-April Fools joke? Now I'm wondering if this scene outside my window will ever change.


Another beautiful day in the neighborhood. (Photo: Debra Pearlman)

However,I remain an optimist. The snow will end, the days are getting warmer and longer, and this past weekend, I went out and bought patio furniture (some assembly required). I'm preparing for spring, restocking the bird feeders and keeping faith with the inevitable season to come. I see the beauty in the snow and hear the rhythm in the hail as it plays to the birdsong around me. Enjoying life in Cambridge, NY is always easy.

So what's your take on Cambridge Life? Let your friends and neighbors know by sending an email to me, Debra Pearlman. I'll put it on The Buzz!

Views From The Hil 21 Views From The Hil 21

Cartoonist Hilary Allison adores your comments and can also be reached at mailto:hilaryallison@activist.cc.

Cambridge Cooks: Slow Cooker Lasagna Stew Cambridge Cooks: Slow Cooker Lasagna Stew

Photos: Debra Pearlman

WHAT YOU NEED:

1 lb. uncooked lean ground beef (93% lean or higher)
1 small onion, chopped
1 medium garlic clove, minced
28 oz. can crushed tomatoes
15 oz. can tomato sauce
1 tsp salt
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes, to taste
1 cup part-skim ricotta cheese
1-1/2 cups part-skim mozzarella cheese, shredded and divided
6 items dry, no-cook lasagna noodles
1/2 cup shredded parmesan cheese - strong-flavored like Parmigiano Reggiano or Romano

WHAT YOU DO:

1. Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic and cook stiring frequently and breaking up meat as it cooks -- approx. 5-7 minutes.

2. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and crushed red pepper flakes; simmer 5 minutes to allow flavors to blend.

3. In a medium bowl, stir together ricotta and 1 cup of mozzarella cheeses.

4. Spoon 1/3 beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 beef mixture.

5. Cover and cook on low setting for 4-6 hours. Remove cover; turn off heat and season to taste, if desired.

6. In a small bowl, combine remaining 1/2 cup of mozarella and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up - approx. 10 minutes.

Serving size is 1/6 of dish.

This is a recipe I got at my Weight Watcher's meeting. Believe it or not, it's amazingly tasty and filling. For those of you who are on the program, the Points Value is 8. For those who are not on the program, don't tell anyone, they'll never know it's a low fat version of a family favorite.

Serve with a side salad for an easy-cook, tasty meal.

PUBLIC SERVICE ANNOUNCEMENT PUBLIC SERVICE ANNOUNCEMENT

Reminder - Join us this evening, Tuesday, March 25 at 7 PM at the Greenwich High School Media Center for an evening with garbage visionary Dr. Paul Connett.

Dr. Connett's talk is entitled "A Sustainable Waste Management Strategy for the 21st Century". He will address Zero Waste, a feasible alternative to landfilling and incinerating our ever increasing amounts of trash. Embraced by some Fortune 500 corporations and a number of towns and cities in U.S., Canada, Australia, New Zealand, Italy and elsewhere, Zero Waste has dramatically reduced waste and costs.

Dr. Connett brings a wealth of knowledge, an important message, and a great sense of humor to his audiences. In the last 23 years he has made approximately 2,000 presentations about waste management around the U.S., Canada, and 48 other countries. Until his retirement in 2006, Dr. Connett was a professor of Chemistry at St. Lawrence University. His speciality is Environmental Chemistry and Toxicology.

Sponsored by the Greenwich Citizens Committee, this program will be the first in a series on what we can do to conserve energy and resources and reduce global climate-changing emissions.

Greenwich High School is located at 10 Gray Ave. in Greenwich. It is several blocks north of the only traffic light on Main Street in the village (intersection of Rt. 29 and start of Rt. 378), and is the further building on the school campus. For more info and directions, see www.greenwichconcerned.org, call 518/692-8242, or just email Tracy Frisch at: tracyf@fastermac.net

Photographer's Log Photographer's Log

Fresh Start
On yet another, freezing, early spring morning, here is to the promise of renewal and the hope of sunny and warmer days to come!
-John Carlson

(Photo copyright John Carlson 2007)
Email me at:
jdcarlson2001@yahoo.com.

Cambridge Life 3/24/08 Cambridge Life 3/24/08

Cambridge, NY residents no longer need to wonder what will happen with the historic Depot building. The Depot has long been a building waiting for a purpose and when the Community Partnership purchased the property they wanted to find a way for it to be integrated into community life. Through the determination and drive of local resident Gerry Holzman, last Thursday that problems was solved.


Photos:Sara Kelly, Over the Moon Graphics

Gerry knows a lot about restoring antique carousels and he and his wife, Arlene, have volunteered their services to begin a community project to bring one to the Battenkill Valley. Gerry was the designer and head carver of the beautiful Empire State Carousel on permanent exhibit at the Farmers Museum in Cooperstown. The Holzmans have begun working with the Community Partnership to bring a charming 1947 “kiddie” carousel to the local area. This 20-foot-diameter carousel will become a community project for local residents, including artisans, schoolchildren, businesspeople, and anyone else interested in getting involved in the restoration.


Photos: Sara Kelly, Over the Moon Graphics

With Gerry and members of the Community Partnership standing by, the "kiddie" carousel was set-up in the Depot. It took the better part of last Thursday to set the merry-go-round up, but once it was done, local children were invited to check it out.
Gerry is one of the many local residents who have been featured in Treasures of Cambridge where you can read more about Gerry and his many talents. It's exciting news for Cambridge, NY residents and visitors alike. Look for updates on the carousel on this blog.

Cambridge Life is interested in hearing how you spend your time in and around the area. Let your neighbors and friends know what's going on. Send an email to Debra Pearlman to learn more about posting on the Cambridge Buzz.