Sweet scoops — The Hippo — 07/06/23

News and culture weekly serving Metro southern New Hampshire

Published every Thursday (1st copy free; 2nd $1).

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edItorIAl

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features editor

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staff writers

Angie Sykeny asykeny@hippopress.com

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contributors Michelle Belliveau, Mya Blanchard, John Fladd, Jennifer Graham, Henry Homeyer, Chelsea Kearin, Michele Pesula Kuegler, Dave Long, Fred Matuszewski, Eric W. Saeger, Meghan Siegler, Dan Szczesny, Michael Witthaus

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10 John Fladd (who took the photo at right and on the cover) isn’t just Hippo’s resident cocktail guy, he’s also a long-time home ice cream maker.

He discusses technique (you don’t have to have an ice cream machine to make your own ice cream) and flavor (bourbon in your chocolate?) in this cool and creamy look at making ice cream at home. Meanwhile, Matt Ingersoll gives us a peek at how the pros make their scoops.

Also on the cover Discover new local brews at the Keep New Hampshire Brewing Festival (page 30). Enjoy live music, blueberry picking and a Southern-style barbecue at Grounding Stone Farm in Contoocook (page 31). And we get a second helping of John Fladd with his recipe for coffee ice iced coffee (page 33).

InsIde thIs week

news & notes

4 news In brIef

6 Q&A

7 sports

8 QuAlIty of lIfe Index

9 thIs week

the Arts

20 theAter, Art & clAssIcAl musIc

22 Arts roundup

InsIde/outsIde

24 GArdenInG Guy

Henry Homeyer offers advice on your outdoors.

26 treAsure hunt

There’s gold in your attic.

26 kIddIe pool

Family fun events this weekend.

28 cAr tAlk

Automotive advice.

food

30 thIs week’s specIAls Keep NH Brewing Festival; Fun on the Farm; In the Kitchen; Weekly Dish; Drinks with John Fladd.

pop culture

34 revIews CDs, books and more. Amy Diaz appreciates the throwback entertainment of Indiana Jones and the Dial of Destiny.

nIte

37 bAnds, clubs, nIGhtlIfe Nite Roundup, concert & comedy listings and more.

38 musIc thIs week

Live music at your favorite bars and restaurants.

42 concerts

Big ticket shows.

42 trIvIA nIGhts

Find some friendly competition.

42 comedy thIs week

Where to find laughs.

odds & ends

43 JonesIn’ crossword

43 ken ken, word roundup

44 rock ‘n’ roll crossword

44 sudoku

45 sIGns of lIfe, 7 lIttle words

46 news of the weIrd

Child care help

The New Hampshire Department of Health and Human Services has announced the approval of multiple contracts totaling $15.5 million to strengthen the state’s child care system. According to a press release, the funding is part of a larger allocation of $20.6 million from the American Rescue Plan Act Discretionary funds, intended to address critical needs in the child care sector. The contracts aim to enhance workforce capacity and improve access to quality and affordable child care in New Hampshire. The funding will support various initiatives, including the Child Care Workforce Recruiting and Retention Plan, which aims to attract and retain professionals in the child care field. The Child Care Business Improvement Project will focus on improving the financial health of child care facilities, while the Family Child Care Project aims to increase the availability of family child care across the state. Additionally, there will be investments in out-of-school time technical assistance to enhance the quality and accessibility of out-of-school care statewide. Since March 2020 the DHHS has invested over $113 million in federal relief funds into the child care system, with the majority directly benefiting New Hampshire child care providers. The remaining ARPA-D funds will be utilized to address ongoing and emerging needs, such as capacity building, child care business and employer partnerships, data and information systems and administrative costs.

Social media woes

Attorney General John Formella is asking individuals who have witnessed or experienced negative impacts on young people’s mental health due to social media use to share their experiences with the New Hampshire Attorney General’s Office. “We want to hear from people who have loved ones, particularly young people, who have been negatively affected by social media,” Attorney General Formella said in a press release.

“Extensive social media use has been tied to profound risks of harm in youth. Indeed, there has been an increased focus on the correlation between the development of serious mental health disorders by minors and time spent on social media.” According to the release, the Attorney General’s Office has been collaborating with educators, health care experts, municipalities and other Attorneys General across the U.S. for the past two years to investigate social media platforms’ business practices to better understand the harmful effects of social media and hold social media platforms accountable for their actions. The investigation is part of a broader effort by the state to respond to the impacts of social media on youth; as part of this effort, Gov. Chris Sununu recently signed an Executive Order mandating the creation of guidelines for a curriculum on the dangers of social media, which will be included in all K-12 health education courses in New Hampshire. Those who have observed or personally encountered any detrimental effects of social media use on the mental well-being of a young indi-

vidual who want to contribute their input should send an email with their name, contact details, age of the affected person and a brief overview of their observations and the social media platforms involved to smpimpact@doj.nh.gov.

Cannabis access

Visitors from other states and Canada who are certified to receive therapeutic cannabis in their respective regions are now able to access New Hampshire’s Alternative Treatment Centers (ATCs) to obtain therapeutic cannabis. According to a press release from New Hampshire’s Division of Public Health Services, this change in state law allows visiting patients to avoid the legal risks associated with transporting cannabis across state lines, which is prohibited by federal law. Under the new law, visiting patients can purchase therapeutic cannabis from New Hampshire ATCs up to three times a year using a valid therapeutic cannabis identification issued by another state or Canada. If the outof-state patient’s medical condition matches the list of approved conditions in New Hampshire, they may purchase cannabis at the same frequency as qualifying patients from New Hampshire. Visiting patients are required to present their out-ofstate cannabis ID card along with a matching photo identification. There is a possession limit of 2 ounces per patient, and all patients are restricted to purchasing 2 ounces of cannabis within a 10-day period. New Hampshire currently has seven ATC therapeutic cannabis dispensary locations, in Chichester, Conway, Dover,

The Children’s Museum of New Hampshire in dover is hosting a Family Fun $1 Day on Saturday, July 22. In celebration of the museum’s opening in 1983, admission for this day only is just $1 per person, including adults, children over the age of 1, and seniors. Children under the age of 1 can enter for free. Online reservations are required, and it operates on a first come, first served basis. For more information and to reserve your spot, visit childrens-museum.org or call 603-742-2002.

Due to weather, the city of manchester rescheduled its Independence Day Celebration to Thursday, July 6, in Arms Park. The fireworks display will begin at dusk, approximately 9:30 p.m. Admission is free. Attendees are welcome to bring their own chairs and picnic dinners for their families. Alcoholic beverages and glass bottles are not allowed, and pets are prohibited. Portable toilets will be available. The Arms Park parking lot will be closed to vehicles beginning at 4 p.m., reserved for viewing only. Commercial Street will be restricted to pedestrians only starting at 8 p.m.

The new boston Historical Society will host a talk, “The History of Agriculture as Told by Barns,” on Thursday, July 13, at 7 p.m. at the New Boston Community Church. John Porter, local agriculture expert and author specializing in old barns, will explore the evolution of barn architecture in New Hampshire and show photo illustrations of barns from various time periods, reflecting the changes in agriculture over the centuries. The event, funded by a grant from NH Humanities, is free and open to the public. Visit newbostonhistoricalsociety.com.

Keene, Lebanon, Merrimack and Plymouth.

Aid to survivors

New Hampshire Mutual Bancorp (NHMB) has donated digital equipment, estimated to be worth $3,200, to the New Hampshire Coalition Against Domestic & Sexual Violence (NHCADSV), including four HP Laserjet Pro m404dn printers and 16 iPhone 8’s as part of NHMB’s replacement plan for electronic tools.

According to a press release, the

printers will support the advocacy work of NHCADSV for survivors, while the cell phones will be given to individuals who have experienced domestic violence and sexual assault to assist them in their crisis and empower them as they seek safety and healing. The NHCADSV is an umbrella organization for 12 community-based crisis centers in New Hampshire, and the equipment will be distributed to many of these centers.

WHEELCHAIRS & WALKERS

Europe is closer than you think! A delightful selection of European imports, foods & fine gifts. Unique gifts for everyone and every budget!

A clean, light, ocean-fresh unisex fragrance from Ireland. Inis makes you feel close to the sea – no matter where you are.

19 N Main St, Concord, NH 603-228-1198 | vikinghouse.com

Next-gen tech

Tech Professional of the Year winner talks about inclusion in the industry

Flo Nicolas was named Tech Professional of the Year at the recent TechWomen Connect and Awards event hosted by the NH Tech Alliance.

What is your background in tech?

My background is actually legal. I’m a licensed attorney. I spent a couple of years practicing, and then I ended up working for a big telecommunications company. I spent over seven and a half years in the corporate technology operations department. … When I entered the corporate world, I was a bit naive; I thought, you work hard, you get promoted, easy peasy. Then I started seeing women in the corporate world just weren’t getting promoted. … I ended up … working for another smaller startup company … as their chief growth and community officer, focused on legal technology. I started growing my name in the legal tech sector. … I started doing this show where I was teaching other lawyers how to leverage technology.

What are you doing now?

I wanted to continue my passion for tech education, which I did by creating my show, Get Tech Smart, which is focused on … educating people in a simplistic way on the emerging technologies that are being created right here in our state. I’m also a co-founder and chief operating officer for a tech company … [focused on] Diversity, Equity and Inclusion, but not just in a simple way of consultation and being like, ‘Hey, you should be diverse’; we actually have a platform that helps organizations successfully implement and launch their DEI strategic plan by utilizing data analytics. … That way, they can see clearly what’s working, and what’s not, celebrate their successes, but also see what areas need improvement, and then take action. … I also started doing Diversity, Equity and Inclusion networking events. I’ve done two events so far … [which were] so successful. … We managed to raise over $40,000 in professional development scholarships … which is very needed.

What are some of the biggest challenges women face in the tech industry?

One of the things I noticed when I started doing my show … was the lack of representation of women in the tech industry. … There’s a struggle to be seen, heard and paid our worth. … The weight of the invisible glass ceiling is evident, with women earn-

ing only 80 cents for every dollar men make, and the disparity is even more significant for women of color. … Many women experience demoralization and imposter syndrome when they are undervalued and underpaid. …This leads to difficulties in advocating for ourselves, negotiating better salaries and seeking promotions.

What are some steps tech companies can take to be more inclusive?

Companies can address the issue of gender pay disparity by conducting self-audits to ensure equal pay. They should use data to identify and rectify any discrepancies in pay between equally qualified men and women. … Companies should also engage in surveys to gather qualitative data on employee sentiment and assess their sense of belonging. Analyzing hiring and retention trends can provide insights into diversity gaps within the workforce. … Companies need to be intentional in their hiring practices and establish community alliances to tap into diverse talent pools. It’s important to note that diversity encompasses more than just gender and race … [and] companies should consider other dimensions such as veterans, neurodivergent individuals and people with disabilities.

What would you say to young women interested in going into the tech industry?

The tech industry is a fantastic industry to get into. … I would tell them — especially girls that are in elementary school or high school — to not feed into the myth that math is for boys … or that people who want to get into the tech industry need to learn how to code and need to know how to do math. That’s not true. I’m terrible at math. I don’t even code. There’s more to technology than just coding and doing math. … I would tell them to not be afraid to explore the tech world. … I would also tell them that it’s challenging to break into the tech world, so you should start getting that exposure early on and start networking … with other women in the industry. Don’t wait until you graduate college. Go to STEM camps. … Do STEM programs. There are all kinds of opportunities out there. —

Angie Sykeny

Flo Nicolas. Photo by John Hession.

LONGSHOTS

Sox mid-season report

The Big Story: Baseball passed the 81-game mid-year point last week. Here’s a snapshot of where it all stood for the Red Sox and for some of the bigger stories in progress all around baseball.

Sports 101: Who hit the first pinch-hit homer in World Series play?

News Item – Red Sox: They were 40-41 overall, 14 games out of first with five teams ahead of them to grab the last play-in slot.

Chaim Got It Right: Not on much, but he did with Masataka Yoshida, who was hitting .297 with eight bombs and 39 RBI in his first season in America.

Who’s Hot – Triston Casas: He might have gotten a tongue-lashing recently for his statistically worst in the majors D. But the highly touted rookie has finally started to hit. After hitting .137 in April, it was .257 in May and .288 in June, which has him up to .227 overall with nine homers and 27 RBI in 225 at-bats. That projects to 18 and 54.

Reason for Optimism: Though the numbers may not quite show it, it’s their young starters Bryan Bello, Garrett Whitlock and Tanner Houck showing promise, though not consistently, for the future.

Best Sign for Immediate Future: Probably if a sell-off does come, disposable veterans Kenley Jansen, Justin Turner and James Paxton could have enough value to bring back some minor-leaguers with promise.

Reason for Pessimism: They were undone by a second-most-in-baseball 53 errors, led by not-up-to-it fill-in shortstop Kiké Hernandez’s most in baseball 14, a number in stark contrast to the 10 Xander Bogaerts committed last year.

Biggest Disappointment: Chris Sale going down with another injury after it appeared he might have gotten over the hump after four injury-plagued seasons. After a terrific eight-game stretch where he struck out 52 in 47 innings with a 2.64 ERA and a 5-2 record, he’s out again until at least early August.

Alumni News

Xander Bogaerts: The grass isn’t always greener (even though the money is) on the other side of the fence. At .259 with eight homers, 28 RBI’s and a paltry (for him) 13 doubles, he’s not exactly ragging it away from the Fenway Park doubles factory, while the high-spending Pads are an underachieving 37-44.

Kyle Schwarber: He may have the weirdest season in progress. With a sixth-

best-in-baseball 20 homers he’s on pace to top 40 again, and his 55 walks is second best overall. But those homers aren’t all that productive, as he has knocked in a 56th-best 40 runs. If you take away the homers, he’s got just 30 other hits in 257 at-bats. Good for a .113 average when he doesn’t hit a homer and .181 overall.

The Numbers

4 – sold-out crowds the once sellout-crazed Red Sox have so far in 2023.

108 – projected wins by the franchise often mocked by Globe columnist Dan Shaughnessy in calling the Red Sox “Tampa Bay North” even though the Rays are doing it with a payroll $100 million less than Boston’s.

Notable Seasons

At 20-60 Oakland is going for the record set by the 40-120 Mets of 1962 for ineptitude.

Miami’s Luis Arraez was still threatening hitting .400 when he and the Marlins left Fenway last week at .397.

A Little History – 1968 The Sequel: It was known as Year of the Pitcher, because pitching so dominated the game, particularly in the AL, where the only .300 hitter was batting champ Carl Yastrzemski, who hit just .301. The NL was a little better, where Pete Rose led it at .335, but only four others topped .300. It led to big changes to shrink the strike zone and restrict how high the pitcher’s mound could be.

With only eight guys hitting .300, 2023 is like 1968 except this time the lowly totals came after rule changes like banning the shift happened.

Sports 101 Answer: Yogi Berra took Brooklyn’s Ralph Branca deep for the first ever World Series pinch-hit homer in the 252nd Series game, hitting a two-run seventh-inning bomb in Game 3 for the eventual 1947 world champs.

Ironically it wasn’t Branca’s last brush with history. Four years later he threw the pitch Bobby Thomson hit for baseball’s most famous homer, the bottom-of-theninth “shot heard round the world” that let the Giants literally walk off with the NL pennant.

Final Thoughts: With the spend-crazy Mets and Padres massively under-achieving with first- and third-highest payrolls and the Rays and D-Backs leading the AL East and NL West respectively with the third- and eighth-lowest payrolls it’s a reminder that it’s not how much you spend, it’s how you spend it. So hats off to Tampa Bay for superior work in those areas.

Email Dave Long at dlong@hippopress. com.

THE GOOD DEEDS PODCAST

nutritious nibbles

Looking

Frozen Yogurt Bark

Serves: 8

Ingredients:

2 cups Chobani® Zero Sugar Nonfat Vanilla Yogurt

1 Tbsp. honey

1/2 tsp. McCormick® Pure Vanilla Extract

1/8 tsp. salt

2 cups assorted berries and fresh pineapple, diced

1 cup Planters® NUT-rition Wholesome Nut Mix, chopped

Directions:

1. Line a rimmed baking sheet with aluminum foil or parchment paper.

2. Whisk together yogurt, honey, vanilla and salt. Pour onto the baking sheet and spread into an even layer (about 1/2 inch thick).

3. Scatter the fruit and nuts evenly over the yogurt mixture, lightly pressing them in.

4. Freeze the baking sheet, uncovered, until solid, about 4 hours. Cut into bite-sized pieces. Store in an airtight bag or container in the freezer. Enjoy!

Nutritional Information

Amount per serving: Calories 140; Total Fat 8 g; Saturated Fat 1 g; Cholesterol 0 mg; Sodium 80 mg; Carbohydrate 11 g; Dietary Fiber 2 g; Sugar 7 g; Added Sugar 2 g; Protein 9 g

Source: Recipe adapted from guidingstars.com

Thank you to our sponsors for partnering with Hannaford to offer free dietitian services. Our team of Registered Dietitians can help you achieve your healthy eating goals, right where you shop. Visit hannaford.com/dietitians to learn more.

quA li T y O f lif E i N d E x

Girls getting gold

Twelve Girl Scouts were honored at the Young Women of Distinction ceremony held by Girl Scouts of the Green and White Mountains last month at the Grappone Center in Concord. According to a press release, the Girl Scouts received recognition for achieving the highest awards in their respective age groups: Gold, Silver and Bronze. The Gold Award, the highest honor for Girl Scouts in grades 9 through 12, was earned by Patricia McNerney, Sophia MacDonald, Ella Lawson and Annabelle Holmes. Their projects included creating an outdoor classroom, developing a grief garden, providing personal protective equipment, and building a softball shed.

QOL score: +1

Comment: Girl Scouts, with the support of adult volunteers, work together to bring their dreams to life and make a positive impact in their communities. Gold Award Girl Scouts also have the opportunity to earn college scholarships and demonstrate strong educational and career outcomes, according to the release.

Scam alert

Attorney General John M. Formella and the Federal Communications Commission (FCC) have issued a joint Consumer Alert warning about potential scams related to student loan debt, according to a press release. Following a recent Supreme Court decision on the Department of Education’s student loan forgiveness program, scammers may use robocalls and texts to exploit the news coverage and pressure consumers for payments or personal information. Consumers are advised to be cautious of calls or texts offering debt relief or forgiveness programs and to seek information from official sources such as StudentAid.gov. Signs of a scam include pressure to send money, requests for upfront payments, and directing consumers to websites outside of StudentAid.gov.

QOL score: -3

Comment: If you receive a suspected scam call or text, do not share personal or financial information, and consider filing a complaint with the New Hampshire Department of Justice by calling the Consumer Protection Hotline at 1-888-468-4454 or online at joj.nh.gov/consumer/complaints.

Bill break

Starting Aug. 1, residential customers who receive their energy supply from Eversource will see a decrease in their electric bills by 24 percent. According to a press release, the energy supply charge will change from 20.22 cents per kilowatt-hour to 12.58 cents per kilowatt-hour. For the average customer using 600 kilowatt-hours per month, this amounts to approximately $46 in savings. These changes do not apply to customers who receive energy from a third-party supplier.

QOL score: +1

Comment: Customers should keep in mind that energy usage tends to increase during the summer months, particularly due to increased air conditioning usage. To offset higher energy use, Eversource encourages customers to take advantage of their energy efficiency programs before the hot weather arrives.

QOL score: 80

Net change: -1

QOL this week: 79

What’s affecting your Quality of Life here in New Hampshire?

Let us know at news@hippopress.com.

for a refreshing summer treat? Look no further! This recipe is easy to make and can be customized to include your favorite combinations of flavors.

Girl Scouts were recognized June 4 at the Young Women of Distinction ceremony in Concord. From left are Gold Award Girl Scouts Patricia McNerney, Sophia MacDonald, Ella Lawson and Annabelle Holmes. GSGWM photo.

This Week

friday, July 7

The Raymond Town Fair begins today at 5 p.m.; today will also see the Fireman’s Parade at 7 p.m. featuring the newly crowned Miss Raymond (the pageant for whom is held Thursday, July 6), according to a press release. The fair, which runs through Sunday, July 9, also features a book sale

Sunday, the release said. Saturday will see a town-wide yard sale, a children’s parade (at 10 a.m.), children’s activities, a motorcycle show at 6 p.m. and fireworks at 9:30 p.m., according to a schedule on the event’s Facebook page, where you can find a complete list of events and locations. Sunday will include a 5-mile

Big EvEnts

July 6 and BEyond

Saturday, July 8

The 22nd Annual Powwow at the Mt. Kearsarge Indian Museum (18 Highlawn Road in Warner; indianmuseum.org, 456-2600) will feature music, dancing, museum tours and more today and tomorrow, Sunday, July 9, with the museum open from 10 a.m. to 4 p.m. The event will feature grand entry today at noon, storytelling today from 1 to 3 p.m. and a sensory-friendly hour Sunday from 10:30 to 11:30 a.m., according to the website.

by several New Hampshire artists exploring the concept of a nest, according to the website.

Sunday, July 9

The New England Reptile Expo takes place today from 9 a.m. to 4 p.m. at the DoubleTree by Hilton Manchester Downtown (700 Elm St., Manchester). Visit reptileexpo.com.

Sunday, July 9

See The Allman Betts Band, featuring Devon Allman and

Dickey Betts, respectively), tonight at 7 p.m. at Nashua Center for the Arts (201 Main St. in Nashua; nashuacenterforthearts.com, 800657-8774). Tickets start at $39. Find more upcoming concerts in the concert listings on page 42.

Sweet scoops

By John Fladd food@hippopress.com

Making homemade ice cream isn’t all that difficult. It’s pretty much as complicated as baking — if you follow directions, you’ve got about a 92 percent chance (a statistic I just made up) of pulling off any recipe.

There are a couple of things to keep in mind, though:

1. Don’t believe anyone who tells you that making ice cream is cheaper than buying it. Even if you have any exotic ingredients already on hand, the cream alone will cost you as much as a pint of the high-end store stuff. Also, reconcile yourself to the fact that the ice cream you make might be as good as ice cream made by professionals, but it will probably not be better. The people who make ice cream for a living have it literally down to a science. They wouldn’t be able to stay in business otherwise.

The only good reason to make your own ice cream is to get something that you can’t find easily. Good luck finding a vegan rhubarb-ripple sorbet in the store, but it would not be too difficult to make yourself.

2. Almost all of us have been given the advice to never read the comments at the bottom of any article online. This is especially true of recipes posted there. Of course, I’m not terribly bright, and I tend to ignore that advice when I’m looking for a new recipe.

“I know people can be awful,” I’ll say to myself, “but who could be awful about banana bread?”

Dian from Tulsa apparently, who posts a response to the recipe that goes something like: I thought I would try this, but my husband doesn’t really like bananas, so I replaced them with ketchup, and we’re trying to cut back on the amount of sugar we eat, so I left that out. Also, I’m not really sure what gluten is, but I worry about it, so I replaced half of the flour with sand. Really, I’m disappointed with how this turned out. I won’t be making it again. One Star. A lot of us are used to playing around with recipes, and making adjustments and substitutions as we go when we are cooking, but have learned the hard way not to mess too much with the ingredients when we bake. Eggs, flour, fat and baking powder perform specific jobs, chemistry-wise, and most of us eventually learn not to play around with a baking recipe until we know it well and understand what each ingredient does.

Ice cream is much the same. Sugar is not just there for sweetness; it plays a role in how hard the ice cream will freeze and at what temperature. The same goes for the dairy, or lack of it. If you decide on a whim to replace heavy cream with fat-free oat milk, the finished ice cream will be very different from what the writer had in mind when she developed the recipe. Until you have made a particular ice cream or sorbet a few times and are really comfortable with

it, it’s best to follow the recipe. With that said, many of the recipes here are inspired by ones from David Lebovitz’s The Perfect Scoop (2007, Ten Speed Press). He is a genius, and his recipes are bulletproof.

So why are certain ingredients included in a recipe in particular ratios?

Let’s make some ice cream while we talk about that. Again, one of the best reasons for making your own ice cream is to get a finished product that you won’t be able to buy easily. I like this combination of brown sugar and sour cream.

Brown Sugar Sour Cream ice Cream

1 cup (250 ml) whole milk

1 cup (150 grams) brown sugar

1 teaspoon molasses (optional)

pinch of salt

5 egg yolks

scant 2 cups (480 grams) full-fat sour cream

1 chocolate chip Clif Bar

Step 1: Combine the milk, brown sugar, molasses and salt in a small saucepan. The milk provides a base to suspend other ingredients in. A lot of flavors bond themselves well to fat or alcohol. In this recipe we don’t want to mess around with alcohol, because that will affect how the ice cream freezes, but the fat in the milk (about 4 percent) will not only grab hold of the flavor of the brown sugar at a molecular level;

it will also help keep the ice crystals small when you freeze it, giving the finished product a creamier consistency. The molasses amplifies the flavor of the brown sugar.

Step 1.5: At this point you need to make a choice: What will you do with the egg yolks?

Egg yolks play a couple of roles here. One is to add fat and protein, which gives the finished ice cream a richer, creamier mouth-feel (an actual industry term). The other is to act as an emulsifier; it helps bond the fat in the recipe — and let’s face it, there’s a lot of it — to the other ingredients. You know the saying that oil and water don’t mix? That’s actually true, so in recipes where you need to use something fatty and something watery — salad dressing, for instance — an emulsifier is used to pull everything together. In the salad dressing, it might be mustard. Here it’s the egg yolks.

The problem with using egg yolks is that they need to be cooked but not too cooked. Nobody wants chunks of scrambled eggs in their ice cream.

There are two ways around this.

The traditional way is something called “tempering.” (If you already know about tempering, skip down to No. 2.) You might have seen this in other sorts of recipes. You heat up a liquid — the milk and sugar, in this case — to just below boiling, then spoon a tiny bit of the liquid into a small bowl with the egg yolks, stirring vigorously. You repeat this several times,

how to make iCe Cream with Bold flavors plus a look at how the pros do it

simultaneously diluting the egg yolks and gradually bringing them up to temperature. After doing this four or five times, you stir the egg mixture into the milk mixture and whisk it enthusiastically. You keep stirring it until — and here’s the kicker — “the mixture thickens enough to coat the back of a spoon.” It is an instruction that you get in almost any traditional custard recipe, but it can be tricky; I mess it up maybe 40 percent of the time.

The other option is to cheat. Whisk the egg yolks into the milk mixture while they are all still cold, then, whisking constantly, heat them over medium-low heat until they reach 175° F, monitoring the temperature with a probe thermometer or a whisk with an integrated thermometer. The yolks will do their job; if you stir conscientiously, there will be very little cooked egg. You will be covered from a food-safety point of view — the USDA recommends cooking raw egg yolks to 160° for at least 24 seconds, which you will definitely do.

Step 2: Remove the custard mixture — that’s what you’ve done; you’ve made a custard — from heat, and pour it through a fine-meshed strainer. With any luck you’ll only have a few little yellow globs left in the strainer and a little bit around the bottom edges of the pan. Don’t worry about them; the Ice Cream Police will not come after you for this.

Step 3: Let the mixture cool down, then whisk in the sour cream. Chill the mixture in your refrigerator — or an ice bath, if you’re in a hurry — for a few hours. The cooler the mixture is, the faster it will turn into ice cream in your machine.

Step 4: Once the mixture is cold, churn it in your ice cream maker according to the manufacturer’s instructions.

Here’s what the ice cream maker is doing:

If you’ve ever accidentally melted ice cream and then put it back in the freezer, you’ve learned that ice cream is not the same as frozen cream. Frozen cream is rock-hard and more or less inedible. An ice

cream churn stirs the mixture as it freezes, keeping it from setting up with large, interlocked ice crystals. It also mixes air into the mixture. The industry term for this is “over-run.” The more air that is trapped in the frozen matrix, the fluffier and easier to scoop the final ice cream will be. Have you ever bought a large tub of ultra-discount ice cream from the supermarket and noticed how light and silky it is? That’s because it’s about 50 percent air by volume. The ultra-premium stuff that you buy by the pint has less over-run and is denser and creamier. When you make ice cream at home you are aiming for that denser consistency.

(You may have watched a cooking competition on television and seen a contestant use an industrial ice cream maker only to have a judge tell them that it is “overchurned,” that the cream has been beaten into butter. That’s a danger with an industrial machine; you don’t really need to worry about that with a home model.)

How long you churn your ice cream depends on a variety of factors that you don’t need to worry about. Just churn it until it is done. This could be anywhere from 15 minutes to an hour. Often, when it’s finished, it will freeze up enough to jam up your ice cream maker, which will whine and complain loudly enough to get your attention and call you over to it. In any case, you are not trying to freeze the ice cream to a scoopable consistency. It should be the same texture as a stiff softserve from a roadside ice cream place.

Step 5: While the mixture is churning, chop the Clif Bar into small chunks.

Step 6: When the ice cream is done churning, use a large spoon to layer it with Clif Bar chunks into a container that you will put in the freezer. I like to use onepint plastic takeout containers or paper ice cream cups that I’ve bought on the internet. A one-quart Tupperware container will work just as well.

Step 7: Label the container and leave it in your freezer for several hours to hard-

What’s With the Metric Measurements?

Measuring ingredients by weight instead of by volume is a good habit to get into when you are baking or doing some other food preparation that requires precision. Flour, for instance, can vary in weight a great deal depending on whether you use a measuring cup to scoop it out of the bag, or sift it and spoon it carefully into a recipe. When you’re making ice cream and you need to keep track of the ratios of your ingredients, measuring remains important. How finely you chop an ingredient will affect its volume, for instance.

If you decide to weigh your ingredients, metric measurements make a lot of sense.

Because grams are much smaller units than ounces or pounds, it is easier to get a precise measurement of how much milk or mango puree or Tabasco you are adding to a recipe. Most kitchen scales toggle easily between metric and imperial measurements.

Note: For home cooks, milliliters and grams are more or less the same for liquids. If you were a pharmacist, the difference in weight might be significant; the rest of us can use them interchangeably.

King Arthur Flour’s website has an excellent conversion chart that is useful for these sorts of measurements at kingarthurbaking. com/learn/ingredient-weight-chart.

Making ice cream for the masses

Ilsley’s Ice Cream in Weare shows the ice cream making process from cream to scoop 1

Lisa Ilsley of Ilsley’s Ice Cream in Weare pours a 2-and-a-halfgallon bag of ice cream base mix into an Emery Thompson brand commercial batch freezer. The mix is produced at the HP Hood processing plant in Concord and contains milk, cream, sugar and some stabilizers to maintain its consistency and prevent crystallization. According to Ilsley, about five gallons of ice cream is produced from each 2-and-a-halfgallon bag of base mix. 2

For a batch of vanilla ice cream, pure vanilla extract is then added to the batch freezer.

Ilsley then prepares a box for the ice cream base mix to be stored in a blast freezer. Each flavor is clearly labeled with a marker.

For a total of 10 minutes, Ilsley said, the batch freezer works to whip air into the ice cream mix, essentially changing it from a liquid into a solid. At the end of the 10 minutes she opens a valve to collect the base, which has achieved a consistency similar to a soft-serve ice cream. It’s at this point when any chunky or solid ingredients such as Oreo cookie pieces, peanut butter cups or nuts are hand-mixed inside the box, although Ilsley said some batch freezer products are built to add them in during the churning process.

After it comes out of the batch freezer, Ilsley said, the ice cream is transferred to a blast freezer, designed to rapidly bring its temperature down below zero and harden it. “It will actually [have] flowing air, rather than a regular freezer that is kind of stagnantly cold,” she said, “so this runs at negative 32 [degrees], blasting all the time.” 6

After a hardening period, typically lasting about or at least 24 hours, the ice cream is moved to a walkin freezer to bring its temperature back up, slightly softening it and eventually making it scoopable at around 6 to 8 degrees. “It comes out of the walk-in … and then it stays in another storage freezer as long as it has to until I need it,” Ilsley said. “I’ve kind of figured out over the years how much I need to put out in the front to get through the day and not run out of things.” Each batch that comes out of the walk-in freezer is transferred to the storage freezer the night before to make it scoopable, completing a roughly 48-hour process per batch from start to finish. 7

Ilsley scoops ice cream featuring chocolate and strawberry flavors. All photos by Matt Ingersoll.

en up.

Step 8: About 10 minutes before serving, remove it from the freezer to soften up a little on the kitchen counter.

This is definitely not a flavor that you’re going to find at the supermarket. The sour cream makes this very creamy but adds a background sourness that makes it mouth-watering. The brown sugar and molasses are comforting. That would be satisfying on its own, but the addition of chewy chunks of Clif Bar gives it a contrast in texture that makes you pay attention to what you’re eating and actually think about the flavor and texture of the Clif Bar.

Could you use crumbled-up oatmeal cookies instead of the Clif Bar? Yes, but they would get soggy — which is great if you like that. The Clif Bar is high enough in fat and sugar that it won’t freeze completely solid, doesn’t dissolve into the ice cream, and stays chewy, with little crisp bits that you don’t normally notice.

How to Make ice Cream Without a Machine

“This is all great,” I hear you say, “but what if I don’t have an ice cream machine? Am I supposed to buy one and try it out, just to find out if I even like making ice cream?”

Actually no. There is a work-around.

For any recipe for ice cream or sorbet, make the mixture, pretending that you have a machine to put it into. Act innocent. Maybe look at the ceiling and whistle a little. This is to fool the ice cream mixture into a false sense of security.

At the last minute, pull a large plastic freezer bag out from behind your back, and pour the mixture into it. “Sorry, pal,” you might say to the ice cream base, “but we’ve had to make some cutbacks.”

Before it has a chance to complain, seal the plastic bag, squeezing as much air out of it as possible, and put it in your freezer

to freeze solid. If you aren’t entirely confident about the seal, you might want to put the bag in a cake pan or something, to make sure it doesn’t leak all over your broccoli.

“Hey, wait a second!” I hear you saying, “I thought we weren’t supposed to freeze it solid. I believe the term you used was ‘rock-hard and more or less inedible.’”

Thank you for paying attention. That would be true if you were planning on gnawing on frozen chunks of cream, but that’s not what you’re going to do.

After a couple of hours, remove the rockhard frozen slab of cream and peel it out of its bag. Put it on a large cutting board and, using a large knife or a cleaver, cut it into medium-sized chunks, about the size of a hamster or a deck of cards.

Blend the frozen ice cream chunks in your blender, starting on its lowest speed, eventually moving it up to medium speed. If you have a high-end, ultra-powerful blender — the kind that they grind up hockey pucks with on the internet — this will go very smoothly. Your blender will feel totally validated and chuckle smugly. Even if you have a cheap, iffy blender that you picked up at a yard sale, it will take a deep breath, and say, “I got this, Boss.”

After a minute or so the frozen ice cream base will take on a stiff soft-serve consistency, at which point you treat it just as if you’d used a machine.

Here are two batches of Brown Sugar Sour Cream ice cream, one made in a blender and the other using a traditional ice cream maker. They taste identical. There is a small difference in texture: The batch on the left, the one made in the blender, is a little creamier, presumably because the blender beat slightly more over-run (air) into the mixture. It is a subtle difference, though, and if you didn’t taste them side by side you probably wouldn’t notice it. As you can tell, they both scoop well.

Brown Sugar Sour Cream Ice Cream. Photo by John Fladd.

Passion fruit Sorbet

1-quart carton Goya Passionfruit Cocktail – look in the bottled juice aisle at your supermarket

1/3 cup (66 grams) sugar zest and juice of two limes

Step 1: Shake the carton of passion fruit cocktail thoroughly, then add all three ingredients to a blender. Blend for 30 seconds or so.

Step 2: Chill for several hours.

Step 3: Blend again, then churn according to your ice cream maker’s manufacturer’s instructions.

Step 4: Transfer to one or more freezing containers, label, and harden in your freezer.

This is a full-blown sorbet, without a hint of dairy. It’s not creamy, but it is scoopable and looks beautiful when you serve it.

Warning: This particular sorbet lends itself to ice cream headaches. I’m not sure why, but self-restraint is your friend here. You might want to pace yourself.

Passion fruit is one of those flavors that you don’t think you’ve ever tasted before, but when you finally do taste it, it will seem really familiar. Actual passion fruits are pretty expensive in the supermarket — about $5 each in our area — but the juice is used in a lot of “tropical” juice mixes, the same as guavas. It is sour and perfumy, utterly delicious. Again, the sourness gives it a mouth-watering quality. It goes very well with lime. This is refreshing. Children tend to really like it.

Could you use the blender method to make this, then add eight ounces of dark rum to the mixture and call it a day and drink it?

Yes. Yes, you absolutely could.

But you would probably lose that day. Again, self-restraint is your friend.

Chocolate-Mango Swirl, a Secret Sorbet

So, you know how you’ll be watching a cooking show, or even a cooking segment on a morning news show, and someone will make a big point of cooking “healthy” and after making some yes-I-suppose-Icould-eat-it-if-I-was-forced-to, non-fat, cholesterol-free, Very Sad dish, they will take a bite of it, force a smile and tell you that it is “just as satisfying as the real thing”?

You know — and they know, and they know that you know that they know — that whatever they just made is probably fine for what it is, but it is in no way as satisfying as what you actually want.

This isn’t that.

David Lebovitz’s chocolate sorbet is richer and more chocolatey than any actual ice cream could ever be. In fact, because just about its only ingredients are different forms of dark chocolate, dairy could only bring it down. It might be the most pure, intensely decadent form of chocolate you might ever have.

And yet—

Contrast can help bring even the best flavors into focus. Fruit might help here. Orange and raspberry are classic fruits to pair with chocolate, but what about something a little unexpected?

The Chocolate Half of the Sorbet

1½ cups (375 ml) water

1 cup (200 grams) white sugar

¾ cup (75 grams) unsweetened cocoa powder – Dutch process, if you have it (see below)

pinch of salt

6 ounces (170 grams) semisweet chocolate chips (For a completely vegan recipe, read the ingredients on the back of the package carefully. Many semisweet chocolates have trace amounts of milk in them. It is totally OK to substitute dark chocolate.)

¾ cup (180 ml) water

1 to 2 teaspoons vanilla extract

Step 1: Combine 1½ cups of water, the sugar, and the cocoa powder in a small saucepan. Ordinary, plain, run-of-the-mill cocoa powder — which is not the same as hot chocolate mix — is a little acidic. It doesn’t feel completely silky in your mouth. It might even irritate the roof of your mouth a little — something I call the Captain Crunch Effect. In baking recipes, that acidity is balanced by other ingredients, such as baking soda, or egg whites, which are slightly alkaline, but here, you might want to use Dutch Process cocoa, which has already been adjusted to have a neutral pH.

In either case, dry cocoa is what chefs like to call hydrophobic, which under other circumstances can refer to rabies, but in cooking means that it doesn’t like to mix with water; it will float stubbornly on the top of the pot, unless you force it into solution by whisking it vigorously.

Do that.

Step 2: Cook the mixture over medium heat, whisking fairly often – once a minute or so – until it comes to a boil. Whisk it energetically for a minute or so, then remove it from heat. This short boiling will allow the starch in the cocoa powder to form a matrix that will thicken the mixture.

Step 3: Stir in the chocolate chips until they have melted completely, then whisk in the water.

Step 4: Add the vanilla, then whisk the mixture one more time, this time for about a minute. You are whipping in some extra air (over-run). The cocoa-thickened liquid will hold the air in suspension pretty well.

Step 5: The reason many recipes ask you to add vanilla last is that many of the flavor-carrying chemicals in vanilla are volatile and evaporate easily. You want to bring the temperature down — the water did this for you, in this case — before you add the vanilla to keep as much of its flavor intact as possible.

Step 6: Chill the mixture for several hours or overnight before churning it.

The Mango Half of the Sorbet

12.5 ounces (350 grams) frozen chopped mango. This is available with other frozen fruit in your supermarket and is cheaper and easier than using fresh mangoes for this recipe. Because you will be pureeing it, preserving the texture of fresh mango isn’t an issue here.

¾ cup (155 grams) canned coconut cream. This is not the pre-sweetened stuff with the parrot on the label that you used in your youth for dorm-room piña coladas; it is coconut milk with a higher than usual fat content (at least 20 percent), about the same as light cream.

¾ cup (150 grams) vegan half & half. This is usually made from a combination of coconut and almond milks, with a slightly

lower fat content.

¾ cup (150 grams) white sugar pinch of salt

Step 1: Combine all ingredients in a blender. Make sure you shake or stir the coconut cream before measuring it.

Step 2: Blend until thoroughly combined. Toward the end, turn up the speed on your blender to add air to the mixture.

Step 3: Chill, as above.

Combining the Two Sorbets

If your ice cream machine has two canisters, start freezing the chocolate sorbet first; with my machine, I start churning it half an hour before starting the mango. If your machine only has one canister, or if you are using the “Freeze, Chop, Blend” method, make each of these sorbets separately.

When it’s time to mix them, alternate scoops or large spoonfuls of each in your freezing container. If you are scooping finished sorbets, make sure to mash them together. You aren’t trying to blend them with each other, but to bond the two types of sorbet, so you will get multi-colored scoops when you serve the finished product.

Freeze for a couple of hours before serving.

This is a real show-stopper. The decadence of the chocolate is perfectly set off

The difference Between ice Cream and Sorbet

Ice cream enthusiasts tend to get hung up on the technical differences between different types of frozen desserts. There are times when the differences are important, but for most of us, most of the time, it is just a matter of word choice. Most of the differences in terms come from the type and amount of dairy that is used.

Ice Cream – Almost all the liquid in the recipe is high-fat dairy: whole milk, half & half, or heavy cream.

Gelato – This still uses dairy, but mostly

whole milk, and no cream. This leads to a denser, more intense ice cream experience. Sherbet – Most of the liquid is water or fruit-juice based, with just a little dairy to make it creamy.

Sorbet – There is no dairy at all. It might be zesty and fruity, a lot like a popsicle who knows someone, or it might use coconut milk or a dairy substitute to replace the cream and milkfat. It might be almost indistinguishable from a traditional ice cream.

Passion Fruit Sorbet. Photo by John Fladd.

Chocolate-Mango Swirl. Photo by John Fladd.

by the perfumy fruitiness of the mango. It is easy to imagine a scenario where a vengeful monster is about to destroy a city — it looms overhead, crackly with eldritch power, cackling in triumph — when a small child totters forth and offers it a bowl of this sorbet. The creature tastes it, and its evil heart melts, or grows three sizes or something. It kisses the child on the head and heads back to sea, or wherever it came from.

It’s that good.

Even More decadent –fooling Around with Alcohol

Alcohol is a tricky addition to ice cream.

Because ice cream is so cold, it turns down the flavor of whatever base you use to make it. Your taste buds are numbed, and the volatile flavor compounds we talked about earlier are less enthusiastic about floating around your palate. If you want a particular flavor to shine through in the finished ice cream, you have to add a fairly aggressive amount of it to the recipe.

This presents a bit of a problem when it comes to alcohol. Because it freezes (or melts in this case) at a very low temperature — about 150 degrees below zero — adding too much of it to a recipe will keep an ice cream from freezing properly. If you don’t add enough of it, you won’t be able to taste it in the finished ice cream.

So what we’re looking for is an alcohol with a strong, boozy flavor, but as low a proof (percentage of alcohol) as possible.

Bourbon is a good choice for this. There aren’t many low-proof bourbons out there — they bottom out at about 80 proof (40 percent alcohol), but bourbon carries such a distinctive flavor that a little can go a long way. Because it has its own sweetness, and the barrel-aging process gives it some vanilla and caramel notes, bourbon matches well with sweet flavors, notably milk chocolate.

Bourbon-Milk Chocolate ice Cream

8 ounces (230 grams) good milk chocolate – I like Cadbury Dairy Milk for this.

3 cups (750 ml) half & half

¾ cup (150 grams) white sugar

pinch of salt

4 egg yolks

3 Tablespoons (1½ ounces) 80-proof bourbon — Jack Daniel’s works well for this.

Step 1: Combine all the ingredients except the bourbon in a small saucepan. Whisk continually until the mixture reaches 175° F, or temper the egg yolks traditionally (see Brown Sugar Sour Cream Ice Cream, above), then remove from heat.

Step 2: Let the mixture cool thoroughly, then stir in the bourbon.

Step 3: Chill the mixture as much as you can, probably overnight in the coldest part of your refrigerator, then churn according to your machine’s manufacturer’s instructions.

This recipe pushes the alcohol content to its absolute limit. It will not want to freeze; you will have to force the issue. Let it churn for as long as your machine will put up with it (a full hour in my case), then very quickly transfer it to your freezing container and get it into the freezer immediately. Leave it for several hours, perhaps even 24.

What you will end up with is a very rich, milk-chocolatey ice cream with a boozy backbone. It’s very, very good, but it’s very soft. Even at its coldest it will have a pudding consistency, and it will dissolve into a puddle if you look at it too intensely. It is to be served and eaten immediately. Serve all the other ice creams to your dinner party guests before you break this one out. Do not wait until someone has blown out the candles.

Eat it immediately.

Or, hypothetically, you could serve the dish in an ice bath.

A Grownup ice Cream – fresh Mint

We all know what to expect from something mint-flavored. It will probably be a lovely green color. It might be shockingly minty, like a peppermint patty, or sweet and a little spicy, like a candy cane.

What we don’t usually expect is for it to taste herbal, which is odd when you think about it, because that’s what mint is — an herb.

This is a mint ice cream for a grownup, for someone who has just made two pool runs and gone to soccer practice and done a load of laundry and gotten eye-rolled for their trouble. This is a find-a-spot-in-theshade-and-take-five-minutes-to-yourselfwhile-listening-to-Air-Supply adult ice

cream with no M&Ms or cookie dough. It is. Mint. Ice. Cream.

fresh Mint ice Cream

¾ cup (150 grams) sugar

3 cups (750 ml) half & half pinch of salt

A large bunch of fresh mint – a double handful. At least 100 grams. Perhaps two packed cups. It doesn’t need to be picked or chopped. The stems and leaves are both fine for this, but you probably want to rinse it off. More is better.

Step 1: Heat the cream, sugar and salt in a medium saucepan until just before it boils, 175° to 190° F, stirring occasionally. Step 2: Remove from heat.

Step 3: Add the mint to the hot cream mixture. Squash it down into the cream with a wooden spoon, until it wilts a little and is almost completely submerged. Cover the pot with a lid or a plate and let the mint steep for one hour, squashing it with your wooden spoon from time to time.

Step 4: Strain through a fine-meshed strainer, chill, and churn, either in your machine or using the “Freeze, Chop, Blend” method, and transfer to a freezing container.

Depending on how much mint you use, this will probably not be an intense Altoid-y ice cream. It will be an ice cream that tastes like actual mint. It has a slightly icy texture, which in this case is an asset; it adds to the refreshment.

Could you smooth it out to make it creamier? Yes, by replacing half of the cream with heavy cream, but try it this way your first time.

Could you add in something to make it a little more family-friendly? You know the plain chocolate wafers your mother used to make icebox cake? You could crumble some of those in layers when you move the

ice cream to a container. It will taste like a more sophisticated Girl Scout cookie. But, you know, ice cream.

impressing People at a dinner Party – lemon

Ricotta, Blueberry Swirl ice Cream

Chocolate has better PR, but if pressed, a surprising number of people will tell you that lemon is their favorite sweet flavor; it’s tangy and floral and its slight sourness has a mouth-watering quality that is a little bit sparkly and magical.

But lemon ice cream has a problem. Lemon sherbet? Totally doable. Lemon sorbet? Piece of cake. But ice cream?

The problem is chemical. Lemon juice is very acidic. On a pH scale of 0 to 7, it has a score of 2. When the proteins in dairy are exposed to acid, you get something delight-

On the left is the plain Fresh Mint; the one on the right has chocolate wafers. Photo by John Fladd.

Lemon Ricotta, Blueberry Swirl Ice Cream. Photo by John Fladd.

ful, but not necessarily what we’re looking for here — cheese. Getting a finished product that is both lemony and creamy runs the risk of cheesiness. We can lower the cheese factor by not heating this ice cream base, starting with cold ingredients, and by churning it immediately, without leaving it to chill in the refrigerator, but we will still end up with a slightly chewy texture, which leaves us with a couple of options:

We could turn this into a sorbet, by replacing the dairy with coconut cream and almond milk, which would change the flavor slightly.

Or we could really lean into the cheesiness. Lemon has a well-known affinity for ricotta, the cheese you use in lasagna. (Ricotta with a little lemon syrup makes for a really good breakfast, by the way.) Why not go in that direction?

And add blueberries. Blueberries get along really well with lemon and ricotta. Think blueberry cheesecake.

lemon Ricotta, Blueberry

Ripple ice Cream

zest of 3 lemons

½ cup (100 grams) white sugar

½ cup (125 ml) fresh squeezed lemon juice, chilled

1 cup (250 ml) half & half, chilled

1 cup (250 grams) full-fat ricotta, chilled pinch of salt

A jar of blueberry preserves — storebought is perfectly fine. The sugar and pectin will keep the preserves from freezing solid.

Step 1: Combine everything but the blueberry preserves in a blender, and blend thoroughly.

Step 2: Churn immediately. If you are using the “Freeze, Chop, Blend” method,

Strawberry Margarita

2 to 3 frozen strawberries – approx. 50 gram, or 2 ounces

1½ teaspoons white sugar

2 ounces blanco tequila – I like Hornito’s for margaritas

1 ounce fresh-squeezed lime juice

Step 1: Thoroughly muddle the strawberries and sugar in the bottom of a cocktail shaker. I use a large pestle from a mortar and pestle; the handle of a hammer would work well for this.

Step 2: Add the tequila, then dry-shake the mixture. This means without ice. The tequila will do a good job of bonding with the fruity compounds in the strawberries.

Step 3: Add lime juice and ice, then shake again, until very cold.

Step 4: Strain into a cocktail glass, and drink while it is still blisteringly cold.

Unlike traditional Mexican Restaurant Strawberry Margaritas, this tastes strong-

freeze the mixture quickly as possible, in the coldest part of your freezer. If you have a stand-alone or chest freezer, this is the moment it has been waiting for its whole life.

Step 3: When you transfer the frozen lemon ice cream to its freezing container, layer it with large spoonfuls of blueberry preserves.

This is a delicious — dare I say it? — fancy ice cream. It will have a dense, slightly chewy consistency, but also an unusually pronounced dairy flavor. Often the dairy in ice cream is used largely as a flavor delivery device; in this case it is the flavor. I won’t say that it is an adult ice cream — children like it very much, thank you — but it is a sophisticated one.

finally, a Cautionary Tale About Making Promises, and involving ice Cream Cake

But first, a short story:

Susan knew she was in trouble.

She had promised her daughter Lulu that she would be back from her business trip in time for Lulu’s Orange Belt Test in Taekwondo. She would be gone all week, but she would for certain be back by 6 p.m. on Friday.

Lulu had given her a hard look, then thrust her little finger out at Susan.

“Pinky-swear!” she demanded.

In spite of a slight fluttering in her stomach, Susan pinky-swore. She knew she would make it home in time; her last meeting was supposed to wrap up at 10:30 on Friday. She would have her carry-on bag with her at the meeting and she’d go directly to the airport. What could possibly keep her in Toledo?

ly of actual strawberries and lime. It is best very cold, but not frozen. Haven’t you had enough frozen treats, already?

A baggage-handlers’ strike, as it turned out, combined with high winds and hail. It was 2 a.m. on Saturday before she staggered through the door at home. She knew she’d be exhausted when Lulu woke her up at 6.

As it turned out, that wasn’t a problem. When she finally got up around 11 and went into the kitchen for some coffee, Lulu got up and walked away into the living room.

As often as she wished for a little peace and quiet, Susan quickly learned that the hostile silence of a 6-year-old grew increasingly soul-crushing as the day went on. She didn’t get any sympathy from her wife, either.

“Hey, you promised me, too. This is a You Problem.”

After a few hours, though, even Carmen started to feel a chill in the air and she took Lulu to spend the afternoon at her mother’s house, giving Susan a few hours to come up with a plan to salvage the tattered remains of her family’s love.

Which, somehow, is how she ended up at the dollar store. Not that she had any actual hope of finding a miracle there, but the dollar store is where Susan went when she needed to be inspired, creatively.

She found her answer in a display by the door, even before she went inside. Ten dollars and five minutes later, she had what she needed.

Susan wasn’t much of a baker, but she did have a strawberry cake mix in the cupboard at home, and half a gallon of strawberry ice cream in the freezer, so it seemed like a no-brainer to use a sandcastle mold from the dollar store to make a Pink Princess Ice Cream Cake.

It turned out to be a little harder than she anticipated.

It can’t be denied that this was a disappointing setback, but Susan’s father had always said that God hates a coward, so she refused to give up.

She still had a couple of hours to work with, so, stopping only to give the Gloppy

Pink Princess Ice Cream Cake prototype. Photo by John Fladd.

Castle Cake to the heavy metal band who practiced in the garage next door — who subsequently declared her to be the Awesomest Chick Ever and asked her if she wanted to join the band (an idea she decided to put a pin in until she saw how the rest of the afternoon panned out) — Susan made another run to the dollar store and the supermarket, and tried again.

This time she used a more traditional sand bucket with sloped sides, which worked pretty well. By the time she added pink balloons, pink ribbons, a pink tablecloth and pink utensils, she had a credible Pink Bribe to offer Lulu when she got home, who decided to forgive her, even though she had decided that she didn’t like pink anymore and really wanted zebra stripes.

Carmen agreed that Susan had more or less redeemed herself, but wondered why she had used a children’s sand bucket as an ice cream mold, instead of a spring-form pan.

“A what, now?” Susan asked.

“A spring-form pan. You know, the pan with the ski-boot buckle on the side that I use for making cheesecake?’

“That’s just for cheesecake, though, isn’t it?”

“I’m not really very bright, am I?”

“That seems to be the theme of the weekend. Let’s make some strawberry margaritas.”

Triple Strawberry ice Cream Cake

1 half-gallon carton of strawberry ice cream

1 box of strawberry cake mix, and the ingredients to make it

1 large jar of strawberry preserves

Step 1: Line the bottom of a large springform pan with parchment paper, then bake a strawberry cake in it, according to the directions on the box. Allow it to cool.

Step 2: Remove the cake from the pan, and chill the pan in your freezer. Meanwhile, use a bread knife to slice the cake in half across the middle, so you have two thinner cakes, not two semi-circular ones.

Step 3: Remove the strawberry ice cream from the freezer to soften slightly.

Step 4: Reline the bottom of your springform pan with more parchment paper.

Step 5: Scoop half the ice cream into the bottom of your pan, and smash it down with a spoon to completely fill the bottom section.

Step 6: Add a layer of cake. Because you baked it in this pan, it should fit perfectly. If you didn’t think things through, and used a child’s sand bucket, you will have to do some measuring.

Step 7: Use a large spoon to spread strawberry preserves across the cake. How much you use is up to you.

Step 8: Spread more preserves on the other half-cake.

Step 9: By this time the rest of your ice cream should have softened enough to add it to the cake in the pan without having to squash it too much. Do that, then flip the remaining half-cake, jam-side down into the pan, on top of the ice cream.

Step 10: Cover the final cake layer with plastic wrap, then put everything in the freezer to firm up.

“Luxury is not about buying expensive things; it’s about living in a way where you appreciate things”

-Oscar de La Renta

Triple Strawberry Ice Cream Cake. Photo by John Fladd.

• Seeking art: The Manchester Arts Commission is bringing back the City Employee and Family Art Show in the first-floor “Art on the Wall at City Hall” gallery to run Monday, Oct. 2, through Thursday, Nov. 30, according to a press release. An opening reception will be held at City Hall on Tuesday, Oct. 10, when prizes will be awarded in several categories, the release said. Participants must be an employee, retiree, volunteer, elected official or immediate family member of that group of the City of Manchester or the Manchester School District, the release said. Register by Thursday, Aug. 31 at nationalartsprogram.org/venues/ manchester/manchester-nh-registration.

Art

Opening

• LAUREN HAMMOND The New Hampshire Boat Museum

• Pastel garden: Manchester-based artists Susanne Larkham will present her pastel works featuring flowers in “Fleur-delys” at the New Hampshire Art Association’s Robert Lincoln Levy Gallery (136 State St. in Portsmouth) Thursday, July 6, through Sunday, July 30, with a reception on Friday, July 7, from 5 to8 p.m. as part of the Art Around Town first Friday, according to a press release. The gallery is open Tuesday through Thursdays from 11 a.m. to 5 p.m.; Friday and Saturday from 11 a.m. to 6 p.m. and Sundays from noon to 5 p.m. See nhartassociation.org or call 431-4230.

• Gardens for theater: The Palace Theatre (80 Hanover St. in Manchester; palacetheatre.org, 668-5588) will hold a

(399 Center St. in Wolfeboro Falls; nhbm.org) will host an artist reception for Lauren Hammond on Friday, July 7, from

5:30 to 7 p.m. Hammond’s work includes painting featuring forests, mountains, gardens and flowers, according to a press release that

Garden Tour on Saturday, July 15, from 10 a.m to 3 p.m. Tickets cost $25; participants will start at Demers Garden Center in Manchester and then head off on a self-guided, self-paced tour of eight private homes in Manchester with other special stops along the way, according to the website.

• Also at the Palace: The theater’s Children’s Summer Series was slated to kick off Wednesday, July 5. Each week a different family-friendly play will run Tuesday through Thursday at 10 a.m. and 6:30 p.m. and Friday at 10 a.m. The first show is magician BJ Hickman. The series runs through Aug. 25 (that final week’s show is Finding Nemo Jr.). The shows all feature professional actors. Tickets cost $10 per person (call the box office for tickets for infants under 1 year old).

• Save the date: The Currier Museum of Art’s (150 Ash St. in Manchester; currier.org) annual Summer Block Party will be Saturday, July 15, from 4 to 9 p.m. The event features free gallery admission, art activities, food trucks, face painting, a beer and wine tent, community art projects and more, according to the website. This year’s theme is nature and environ-

said she draws inspiration from the nature around her. The work will be on display through the end of July. Through Labor Day, the museum is open Tuesdays through Saturdays from 10 a.m. to 4 p.m. and Sundays from noon to 4 p.m.

Events

mentalism, the website said.

• More theater for kids: Kid-friendly productions will be starting at Capitol Center for the Arts stages in the next week. RB Productions kicks off a series of shows with Addams Family on Friday, July 7, and Saturday, July 8, at 7 p.m. at the Chubb Theatre (44 S. Main St. in Concord; ccanh.com). Tickets cost $15.75 for seniors and students, $18.75 for adults. RB Productions presents five more shows at Cap Center stages throughout the next month, ending with a 20th-anniversary celebration at the Bank of NH Stage (16 S. Main St. in Concord) on Saturday, Aug. 5, at 6 p.m. Impact Touring Children’s Theatre starts its upcoming run of shows at the Cap Center on Tuesday, July 11, with Pinnocchio at 10 a.m.

• Musical comedy: The Majestic Theatre will present the Tony-nominated musical Catch Me If You Can at the Derry Opera House (29 West Broadway in Derry) on Friday, July 14, and Saturday, July 15, at 7 p.m. and Sunday, July 16, at 2 p.m. Tickets cost $20 for adults, $15 for seniors and students. Go to majestictheatre.net to purchase tickets or call 669-7469.

Artist Darren Taylor will exhibit his works in a solo show called “Heroes, Renegades and Rogues” at the Taylored Art Studios (31 A S. Main St. in Concord; tayloredartstudios.net) Friday, July 7, through Friday, July 21. The gallery is open Wednesdays through Fridays from noon to 6 p.m. The pieces will delve “into the realm of courage, rebellion and the enigmatic figures that embody them” and the show will feature more than 35 original works in acrylic, pastel and mixed media, according to a press release. An artist reception will be held on Friday, July 7, from 7 to 9 p.m. See tayloredartstudios.net.

• SEWING CIRCLE The Currier Museum of Art (150 Ash St. in Manchester; currier.org) will hold sewing circle sessions with artist in residence Calder Kamin from 11 a.m. to 2 p.m. in the Winter Garden Cafe on Saturday, July 8. Drop in and join the creation of a “Dream Feather” to be sewn into a community quilt that will be revealed at the Currier’s annual Summer Block Party on Saturday, July 15, from 4 to 9 p.m., according to a Currier newsletter. All ages and skill levels are welcome,

the release said.

Exhibits

• “ALL MY FRIENDS ARE IN THIS SHOW” is the name of the exhibit, curated by Yasamin Safarzadeh, at the Carolyn Jenkins & Jill C. Wilson Galleries at Kimball Jenkins (266 N. Main St. in Concord; kimballjenkins. com, 225-3932) through July 7. Find gallery hours, which vary weekly, on the website.

• “THREADS AND WHERE THEY LEAD” New Hampshire Art Association Artist Michelle Peterson has her paintings on display in an exhibit called “Threads and Where They

Lead” at the Concord Chamber of Commerce (49 S. Main St., Suite 104, in Concord; concordnhchamber.com) through Friday,

July 7. “In the artwork string is

depicted in patterns and shapes that reference the playground pastime of cat’s cradle. The gallery is open Monday through Friday from 8:30 a.m. to 5 p.m.

Theater

• NEWSIES The Disney musical Newsies at the Seacoast Rep (125 Bow St., Portsmouth, seacoastrep.org) will run through Saturday, July 8. Shows are Thursday through Sunday, with showtimes at 2 p.m. or 7:30 p.m. that vary every day. Tickets start at $35.

• CABARET the Actors Cooperative Theatre presents the musical at the Hatbox Theatre (270 Loudon Road in Concord; hatboxnh.com, 715-2315) Friday, July 7, through Sunday, July 16, with times at 7:30 p.m. on Fridays and Saturdays and 2 p.m.

“Heroes, renegades and rogues”

The latest from NH’s theater, arts and literary communities

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Shop for

Christmas in July

Our biggest event of the “regular” season

With about 200 local artists/vendors, there’s something for everyone!

Mon-Thur 10-8, Fri + Sat 10-9, Sun 11-6

on Sundays. Tickets cost $22, $19 for seniors and students.

• HAIR is being performed at Seacoast Rep (125 Bow St., Portsmouth, seacoastrep.org) Thursday, July 13, through Sunday, Aug. 27. The theater will have performances Thursday through Sunday, with curtain times at 2 and 7:30 p.m. There is one additional show on Wednesday, July. 19. Tickets start at $35.

• PETER PAN Up, up and away at the Palace Theatre (80 Hanover St., Manchester, palacetheatre.org) for the Palace Youth Theatre’s version of Peter Pan on Friday, July 14, at 7 p.m. Tickets begin at $12.

• MARY POPPINS JR. is at the Chubb Theatre (44 S. Main St., Concord, ccanh.com) on Friday, July 14, and Saturday, July 15, at 7 p.m. Tickets for the show cost $18.75 for adults, $15.75 for seniors and students.

• ANNIE KIDS On Saturday, July 15, at 2 p.m., RB Productions is putting on Annie Kids at the Bank of NH Stage (16 S. Main St., Concord, ccanh.com). The show starts at noon. Tickets cost $10 for adults, $8 for students.

• RAPUNZEL The 2023 Bank of New Hampshire Children’s Summer Series at The Palace (80 Hanover St., Manchester, palacetheatre.org) will feature Rapunzel July 18 through July 21. Children’s Series productions have shows Tuesday through Thursday at 10 a.m. and 6:30 p.m., and Friday at 10 a.m.Tickets cost $10.

• INTO THE WOODS Head Into the Woods with RB Productions at the Chubb Theatre (44 S. Main St., Concord, ccanh.com) on Friday, July 21, and Saturday, July 22, at 7 p.m. Tickets cost $18.75 for adults, $15.75 for students and seniors.

• BIG FISH runs at The Hatbox Theatre (270 Loudon Road, Concord, hatboxnh.com) on Friday, July 21, at 7:30 p.m.; Saturday, July 22, at 7:30 p.m., and Sunday, July 23, at 2 p.m. Tickets start at $16.

• NEWSIES JR. The youth performers with RB Productions are putting on Newsies Jr. at the Chubb Theatre (44 S. Main St., Concord, ccanh.com) on Friday, July 28, and Saturday, July 29, at 7 p.m. Tickets to the shows start at $15.75.

• ELF JR. Celebrate Christmas in July with Elf Jr. by Palace Youth Theatre on Friday, July 28, and Saturday, July 29, at 7 p.m. at the Palace Theatre (80 Hanover St., Manchester, palace theatre.org). Tickets range from $12 to $15.

• SNOW WHITE AND THE SEVEN DWARFS The 2023 Bank of New Hampshire Children’s Summer Series at The Palace (80 Hanover St., Manchester, palacetheatre.org) will feature Snow White and the Seven Dwarfs Aug. 1 to Aug. 4. Children’s Series productions have shows Tuesday through Thursday at 10 a.m. and 6:30 p.m., and Friday at 10 a.m.Tickets cost $10.

• PRIVATE LIVES opens at the Hatbox Theatre (270 Loudon Road, Concord, hatboxnh. com) on Friday, Aug. 4, and runs through Sunday, Aug. 20. The show will be on Fridays and Saturdays at 7:30 p.m., and Sundays at 2 p.m. Ticket prices start at $16.

• SNOW WHITE is presented by the Palace Youth Theatre at the Palace Theatre (80 Hanover St., Manchester, palacetheatre.org) on Friday, Aug. 4, at 7 p.m. Tickets start at $12.

Howard FisHman on Connie Converse

In December 2010, writer and musician Howard Fishman heard a song at a holiday party that sent him down a rabbit hole, resulting in his publication of To Anyone Who Ever Asks: The Life, Music, and Mystery of Connie Converse 13 years later. Fishman will discuss his new book, a biography of the New Hampshire-born singersongwriter who disappeared back in 1974, during an event at Gibson’s Bookstore (45. S Main St. in Concord; gibsonsbookstore.com, 224-0562) on Wednesday, July 12, at 6:30 p.m.

“Listening to this song, I found it hard not to be captivated by this person, to want to be her friend, to know her,” Fishman writes in his book about first hearing the song he would later find out was titled “Talkin’ Like You.”

After leaving the party, Fishman headed to the store and bought the 2009 compilation album How Sad, How Lovely, featuring a series of Converse’s recordings from the 1950s.

“The more I listened to her music, the more my curiosity grew,” Fishman writes. “I felt the need to know the rest of Converse’s story, the details that had driven her to make this particular music, at that particular time. … What had led to her tragic fate, to her simply vanishing…. Who she was or, even, potentially, could still be.”

According to Fishman, Connie Converse was born Elizabeth Eaton Converse in 1924 in Laconia and grew up in Concord. After she completed high school and dropped out of college, her whereabouts were not particularly clear for the next five years until she wound up in New York City to try her hand at making it in the music industry. In 1961, after her time in New York, Converse moved to Ann Arbor, Michigan, where her brother Phil lived. The fateful day of her disappearance dates back to the summer of 1974 when Converse packed her car and drove away, having written letters to her brother and friends saying she wanted to try one more time at a new life but didn’t feel that it would work out. She was never seen or heard from again.

Everything else she left behind sat undisturbed in a filing cabinet in her brother’s garage, until Fishman knocked on Phil’s door decades later. In his book, Fishman takes readers on this journey with him. —Mya Blanchard

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The gardener’s bane: slugs, bugs and ticks, oh my!

Tomato hornworms are the worst

By Henry Homeyer listings@hippopress.com

All gardeners have to contend with a variety of insects and other small pests in the garden, those that attack our plants and those that bite us.

I’ve tried every kind of spray to repel ticks and prevent bites. I haven’t found any that are 100 percent effective. There are lots of “all natural” ones out there, but it is hard to tell how effective they are. I don’t like sprays with DEET in them, but believe they probably are better at repelling ticks than the herbal applications. But I don’t rely just on repellents.

When I am working in brushy areas I wear long pants: lightweight quick-dry nylon. Then I either tuck the pants into my socks or wear some special tick gaiters. The ones I use are called Lymeez. According to their advertising, they are a mesh treated with EPA-registered micro-encapsulated permethrin tick repellent and closed with Velcro.

LL Bean and other suppliers also sell clothing treated with permethrin to kill or repel ticks, mosquitoes and other insects. Slugs and shell-covered small snails are always a problem in my garden. I usually keep a jar of soapy water in the garden near my lettuce, which is the preferred treat for these nasty critters. Pick and drown works. Another garden pest is the Colorado potato beetle. This striped beetle can decimate the leaves of potatoes if you don’t control them early, even killing the plant or reducing your crop. The beetles are yellowish with black stripes, the larvae are beige to red with rows of black dots. The eggs are orange and generally found on the underneath side of the leaves. It is important to pick these pests early as they mature quickly and each female lays many eggs, multiplying their impact quickly if not controlled.

If you have too many potato plants to hand pick them all, there is a biological control called Bt. It is a bacterium that is diluted in water and sprayed on the plants. It is not a contact poison, it needs to be consumed by the larvae when they are young. They sicken, stop eating and die. But you may need to

use it for a few years to really solve the problem. There are several different Bt formulas, so be sure you get one labeled for potatoes.

Striped cucumber beetles look a bit like potato beetles, but they are smaller and fast-moving. They can strip all the leaves off your vine crops in a single night if they are present in the soil when your cukes or squash-family plants first germinate. You can cover the crops with row covers to keep them away, but they may already be present in the soil. Me? I start my vine crops indoors and only plant them when they have at least a 6-inch-long vine and can’t be killed by the beetles.

My least favorite pest is the tomato hornworm. Big, up to 4 inches long, they are aggressive when you pick them up. There is a natural predator, a parasitic wasp that lays eggs in them. So if you see what looks like grains of rice on them, just remove them to a faraway part of the garden. Those “grains of rice” are larvae that will suck them dry and

keep them from reproducing. You can make or buy houses for these wasps and other good wasps and hang it on your shed. These are simply a collection of hollow bamboo pieces they can use for shelter.

A good reason not to use insecticides is that they will inadvertently kill good bugs like lady beetles, spiders, praying mantises and more. You’ve probably never seen an assassin bug, but they are relentless killers of bad bugs, sucking them dry.

Mother Nature tries to create a balance that keeps pests from taking over. Unless you know an insect is a pest — think Japanese beetle, rose chafer, striped cucumber beetle — leave it be. It might be the critter that controls others from decimating your garden.

Henry is a lifelong organic gardener and a 20-year veteran of the UNH Master Gardener program. He is the author of four gardening books and a gardening consultant. Reach him at henry.homeyer@comcast.net.

Wasp house. Photo by Henry Homeyer.

Summer 2023

Summer Mini Camps!

Summer Intensive 2023

Family fun for whenever

See art for free

• New Hampshire residents get free admission to the Currier Museum of Art (150 Ash St. in Manchester; currier. org, 669-6144) Saturday, July 8, as part of the museum’s Second Saturday program. Among the museum’s current exhibits is “Celebrating the Art and Life of Tomie dePaola” coinciding with the release of a U.S. Postal Service Forever stamp commemorating the author and illustrator of about 270 children’s books, according to the Currier’s website. DePaola, who died in 2020, was a longtime New Hampshire resident and taught at New Hampshire colleges, the website said.

Play ball!

• The Nashua Silver Knights, playing in the Future Collegiate Baseball League of New England, have four home games at Holman Stadium (67 Amherst St. in Nashua) in the next seven days. The Silver Knights will play the New Britain Bees on Thursday, July 6, at 6 p.m.; the Vermont Lake Monsters on Friday, July 7, at 6 p.m.; the Lake Monsters again on Tuesday, July 11, at 6 p.m., and the Pittsfield Suns on Wednesday, July 12, at 6

iNSidE/OuTSidE TREASuRE HuNT

Dear Donna,

Can you tell me anything about these folks? There is a stamp that says ‘Japan’ on the bottom. They are my wife’s and we have never used them. What do you think?

Thank you.

Bob

Dear Bob,

My first reaction is how fun for a barbecue even today!

With no maker or company name on these skewers, we can’t figure that out. I can tell from the style of the “Japan” mark they were imported into the U.S. after 1921.

They do look to be from the period from mid-century to the 1970s. The condition is excellent and clean. I think having the set complete is a plus. I like the assortment of characters as well.

Value should be around $50 to a collector. Depending on how you market them

p.m. Single game tickets cost $10; see nashuasilverknights.com.

Movie time

• Join the swashbuckling cat in the animated adventure Puss in Boots: The Last Wish (PG, 2022), the Summer Kids Series movie at O’neil Cinemas at Brickyard Square (24 Calef Hwy., Epping, 679-3529, oneilcinemas.com) for Monday, July 10, and Wednesday, July 13, with screenings at 10 a.m. both days. Tickets cost $3 per person and the theater and the theater offers an $8 popcorn-and-drink combo for the screenings as well.

• Concord’s Regal Cinemas (282 Loudon Road, Concord, regmovies.com) will feature Sonic the Hedgehog 2 (PG) and Paw Patrol: The Movie (G) on Tuesday, July 11, and Wednesday, July 12, with screenings of both movies both days at 2 p.m. as part of its Summer Movie Express Series, which features $2 tickets.

Stories in the garden

Petals in the Pines (126 Baptist Road in Canterbury; petalsinthepines.com) presents “The Tale of Peter Rabbit” at an in-the-garden reading and performance that will also feature some post-performance kids activities Friday, July 7, through Sunday, July 9, at 1:15 p.m. each day, according to a press release. The cost is $7 per child, $5 for adults and reservacations are required; see petalsinthepines. com/the-tale-of-peter-rabbit.

it could be less, to a buyer for resale.

Hope this was helpful, Bob. Thanks for sharing your fun barbecue items.

Donna Welch has spent more than 30 years in the antiques and collectibles field, appraising and instructing, and recently closed the physical location of From Out Of The Woods Antique Center (fromoutofthewoodsantiques.com) but is still doing some buying and selling. She is a member of The New Hampshire Antiques Dealer Association. If you have questions about an antique or collectible send a clear photo and information to Donna at footwdw@ aol.com, or call her at 391-6550 or 6248668.

Puss in Boots: The Last Wish.

Sincerely,

Jody Reese

Hippo Publisher

Get driving to get ready for emissions inspection

Dear Car Talk:

I recently took my 2015 Honda Civic in for an emissions inspection so that I could renew my registration. The car has 34,000 miles on it. The mechanic says, “You have not driven the car much. Go drive it more and come back for re-test.” What kind of nonsense is this? During the pandemic, my wife drove that car probably a mile or two a week, and she continues to log no more than two miles per week. Is there a law that people like us, who don’t drive much, cannot register a car? — Srikant

air inputs to keep pollution low. Since your computer is collecting all of this information anyway, when you go in for an emissions test, the mechanic simply plugs his scan tool into a port on your car and asks for the data.

By Ray Magliozzi

The computer then reports how much carbon monoxide, carbon dioxide, unburned fuel and nitrous oxides your engine is producing. But before it will even issue the report, the computer performs a “readiness test.” The readiness test is all about your fuel system pressure. Unless the computer can verify that your fuel system is able to reach full pressure and stay there for a sufficient number of miles, it won’t allow the mechanic to even run the test. And that’s what happened to you, Srikant.

the mechanic and ask for another test. With 80-100 miles driven on the same tank of gas over a short period of time, you should pass with flying colors, Srikant. The pastries are just an insurance policy. And if it works, call the restaurant and make another reservation for the same day next year.

Dear Car Talk:

tion. So, I suppose something like that could be going on. But if that’s the issue, they should be explicit about it. And I’ve heard nothing about any such Toyota directives for late-model Tundras.

No, there’s no law against not driving much, Srikant. In fact, they should give out medals for it. Here’s what’s going on. Emissions and smog tests these days are performed by the car’s own computer. Your car’s computer is constantly analyzing your exhaust. Kind of like my wife analyzes my exhaust — then flees the room.

Anyway, the computer analyzes the stuff in your tailpipe to see how well your engine is burning its fuel. With that information, it constantly makes adjustments to the fuel and

While you can fail the readiness test because of an actual leak (or a loose gas cap), it’s more often caused by not enough driving. That’s what your mechanic thinks it is, and he’s probably right.

So, here’s the solution: Fill up the tank, and make sure the gas cap is properly secured. Then pick a nice restaurant about 40 or 50 miles from home. Take your wife there and have a wonderful lunch. Get a small box of pastries to go, drive right back to the inspection shop, give the pastries to

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I went to my Toyota dealership to get my 2021 Tundra’s oil changed. They use synthetic oil. The cost for an oil change and tire rotation was $195. Over $60 of that was for “oil conditioner” and “gas conditioner.” Synthetic oil is expensive enough — do I really need oil conditioner? I’ve been a long-time customer. This time, I’m feeling a little duped. They didn’t use “oil conditioner” during the free maintenance period, by the way. — Nelson

I’ve heard that oil conditioner makes your oil easier to comb and style, Nelson. These sound like profit conditioners to me. I’d ask what purpose these additives serve. I’d be curious to hear the dealer’s answer.

Many years ago, Subaru was having a problem with oil burning. And as a solution, Subaru recommended an oil additive that supposedly reduced the oil consump-

The gas conditioner is even more questionable. Eons ago, people used to add gas line anti-freeze to their fuel tanks. It was essentially alcohol, and any water in the system would bind to the alcohol and then get expelled during combustion. But the need for that was eliminated decades ago when alcohol was added to gasoline itself.

“Gas conditioner” could also be some kind of fuel system cleaner. You don’t need that either, because there are very good detergents in gasolines already.

Then there’s gasoline stabilizer, designed mostly for lawnmowers and snowblowers that sit for much of a year without running. Stabilizer helps prevent old, inactive gasoline from degrading. But you haven’t said anything about letting your Tundra sit for 10 months at a time, Nelson.

So, I’d ask the dealer to explain exactly what these conditioners are, what they do and why they’re necessary. And when he can’t, or can’t do it convincingly, decline them both next time. Visit Cartalk.com.

$2,500 sign-on bonus for Medical Assistants hired into DHMC or Dartmouth Health Clinics

Our Fall 2023 Medical Assistant Apprenticeship Training Program Application Deadline is July 26th, 2023

Write stories, make money!

The Hippo is looking for freelancers to help cover theater, arts, food, outdoor events and other awesome things happening in the greater southern New Hampshire I-93/Route 3 corridor area (you know, the “our part of the state” area — you get it). We can pay OK-ish money in exchange for your features (print newspaper over here, slugging it out in 2023’s economy) and you can get clips to broaden your portfolio and have fun getting to know your community better.

Send examples of your writing and a resume to adiaz@hippopress.com.

Assisting with Lab, and Healthcare Communications.

News from the local food scene

By Mya Blanchard food@hippopress.com

• Fody’s market postponed: Due to inclement weather, The Market at Fody’s, hosted by Katchi Events, a subsidiary of Katchi Organics, has been postponed to Saturday, July 8, and will run from noon to 4 p.m. at Fody’s Tavern in Derry (187½ Rockingham Road). Enjoy live music, food and drinks while browsing the stands of more than 30 local vendors showcasing their products. These items will include crafts, baked goods, bath, body and skin care products, local honey, pet products and more. Admission is free. Visit fodystavern.com.

• Cafe la Reine closes: Cafe la Reine in Manchester has closed, according to a statement from owner Alex Horton in the Manchester Ink Link. The small downtown cafe opened in March 2013 and a sister restaurant known as Cafe La Reine North End opened in the city last year. Horton was quoted as citing inflation and rising food costs for the closing.

‘We ask our former patrons and friends to PLEASE consider shopping small, shopping local, and supporting family-owned businesses. They need your support now, more than ever and are part of the fabric of our community,’ Horton said in the article.

• A taste of South America: Join the chefs at LaBelle Winery in Amherst (345 Route 101) for a Cooking with Wine class focused on South American recipes, from The Winemaker’s Kitchen Cooking Class Series, on Wednesday, July 12, from 6 to 7 p.m. The chefs will walk you through the process of making three South American recipes: the Greeting Cocktail, a coconut margarita with The Winemaker’s Kitchen Chili Lime Rim; steak empanadas and Colombian aji hot sauce paired with Granite State Red; and Colombian sancocho chicken stew with riesling. Attendees will be sent home with a recipe card to make the meals at home. General admission tickets are $40. All ages are welcome to attend, although only those 21 or older may sample the wine. Visit labellewinery. com.

• Vodka tasting: Head to CodeX, a speakeasy-style bar in Nashua (1 Elm St.) on Sunday, July 16, at 2:30 p.m. for In the Spirit of Spirits: Vodka Tasting. Enjoy light snacks while trying 10 different pours of vodka. Admission

fOOd Keep on brewing on New Hampshire Brewers Association’s annual

By Matt Ingersoll mingersoll@hippopress.com

Featuring one of the state’s largest collection of craft breweries at a single gathering, the Keep NH Brewing Festival is back — the event returns to Kiwanis Waterfront Park in Concord for an eighth year on Saturday, July 8, and will include more than 120 locally produced beers available for sampling, along with food trucks, local vendors, live music and more.

The signature fundraising event for the New Hampshire Brewers Association, the festival returned in person last year for the first time post-pandemic, according to executive director CJ Haines. Participating breweries encompass a variety of geographical locations across New Hampshire. Some even tend to bring certain beers that you may not be able to get outside of their onsite tasting rooms, or they may serve special collaborative options with other brewers.

The afternoon will begin with a special tasting hour available to VIP ticket holders from noon to 1 p.m., followed by the general admission portion from 1 to 4 p.m. All attendees receive free parking and a souvenir tasting glass upon entry through the gate.

Festival newcomers include Omnium

Participating breweries

• 603 Brewery (Londonderry, 603brewery.com)

• Backyard Brewery & Kitchen (Manchester, backyardbrewerynh. com)

• Blasty Bough Brewing Co. (Epsom, blastybough.com)

• Branch and Blade Brewing (Keene, babbrewing.com)

• Burnt Timber Brewing Co. (Wolfeboro, burnttimbertavern. com)

• Canterbury Aleworks (Canterbury, canterburyaleworks.com)

• Chapel + Main (Dover, chapelandmain.com)

• Concord Craft Brewing Co. (Concord, concordcraftbrewing.com)

• Dam Brewhouse (Campton, dambrewhouse.com)

• Daydreaming Brewing Co. (Derry, daydreaming.beer)

• Deciduous Brewing Co. (Newmarket, deciduousbrewing.square. site)

• Elm City Brewing Co. (Keene, elmcitybrewing.com)

• Feathered Friend Brewing Co. (Concord, featheredfriendbrewing.

beer festival returns

com)

Brewing Co., which opened its doors in Somersworth late last year, as well as Sole Track Brewing, hailing from Rumney. Several local food trucks and mobile food vendors will also be there, offering everything from pizzas, gyros and sandwiches to scratch-made vegan items and specialty desserts.

“We’ve expanded more kind of on the education aspect of brewing … because one of the things that we’re focused on is creat-

• Garrison City Beerworks (Dover, garrisoncitybeerworks.com)

• Great North Aleworks (Manchester, greatnorthaleworks.com)

• Great Rhythm Brewing Co. (Portsmouth, greatrhythmbrewing. com)

• Henniker Brewing Co. (Henniker, hennikerbrewing.com)

• Hobbs Tavern & Brewing Co. (West Ossipee, hobbsbeer.com)

• Kettlehead Brewing Co. (Tilton, kettleheadbrewing.com)

• The Last Chair Brewing Co. (Plymouth, thelastchairnh.com)

• Lithermans Limited Brewery (Concord, lithermans.beer)

• Loaded Question Brewing Co. (Portsmouth, loadedquestionbrewing.com)

• Long Blue Cat Brewing Co. (Londonderry, longbluecat.com)

• Martha’s Exchange Restaurant & Brewing Co. (Nashua, marthas-exchange.com)

• Moat Mountain Smokehouse & Brewing Co. (North Conway, moatmountain.com)

ing more occasions for people to drink beer, not just kind of circumstantial, ‘Hey, there’s a festival,’” Haines said. “We will … have two local hop farms there, and then there’s a local barley and malt vendor. … They’ll have some samples and stuff, so people can actually see the ingredients that go in behind the process.”

She added that attendees will also have access to plenty of drinkable alternatives to

• Mountain Base Brewery (Goffstown, mountainbasebrewery.com)

• Muddy Road Brewery (New Durham, find them on Facebook @ muddyroadbrewery)

• Northwoods Brewing Co. (Northwood, northwoodsbrewingcompany.com)

• Oddball Brewing Co. (Suncook, oddballbrewingnh.com)

• Omnium Brewing Co. (Somersworth, omniumbrewing.com)

• One Love Brewery (Lincoln, onelovebrewery.com)

• Out.Haus Ales (Northwood, outhausales.com)

• Portsmouth Brewery (Portsmouth, portsmouthbrewery.com)

• Post & Beam Brewing Co. (Peterborough, postandbeambrewery. com)

• Rek-Lis Brewing Co. (Bethlehem, reklisbrewing.com)

• Rockingham Brewing Co. (Derry, rockinghambrewing.com)

• Sawbelly Brewing (Exeter, sawbellybrewing.com)

• Schilling Beer Co. (Littleton, schillingbeer.com)

• Smuttynose Brewing Co. (Hampton, smuttynose.com)

• Sole Track Brewing (Rumney, soletrackbrewing.com)

• Stoneface Brewing Co. (Newington, stonefacebrewing.com)

• Stripe Nine Brewing Co. (Somersworth, stripeninebrewing.com)

• TaleSpinner Brewery (Nashua, ramblingtale.com)

• Throwback Brewery (North Hampton, throwbackbrewery.com)

• To Share Brewing Co. (Manchester, tosharebrewing.com)

• Tuckerman Brewing Co. (Conway, tuckermanbrewing.com)

• Twin Barns Brewing Co. (Meredith, twinbarnsbrewing.com)

• Vulgar Brewing Co. (Franklin, vbc.beer)

• West LA Beer Co. (Swanzey, westlabeercompany.com)

• Whym Craft Pub & Brewery (Hampton, whym.beer)

• Wildbloom Beer (Littleton, wildbloombeer.com)

• Woodstock Inn Brewery (North Woodstock, woodstockinnbrewery.com)

Previous New Hampshire Brewers Association beer festival. Photo courtesy of Cheshire Media Co.

Supporting local agriculture

NOFA-NH to host Fun on the Farm event

By Mya Blanchard listings@hippopress.com

There is no time like summertime for barbecues, blueberry picking and live music, which is exactly what you will get at Grounding Stone Farm in Contoocook during its Fun at the Farm event. Presented by the Northeast Organic Farming Association of New Hampshire, the event is happening on Thursday, July 13, and will feature Celtic music performed by the Jordan Tirrell-Wysocki Trio, along with a Southern-style barbecue and an opportunity to pick your own blueberries.

According to NOFA-NH education program coordinator Kyle Jacoby, the nonprofit started in 1971 to promote organic and sustainable agriculture. Today, this is done by supporting and advocating for the standards set by the federal government, some examples of which include improving soil quality through the use of things like compost and practicing crop rotation, according to the U.S. Department of Agriculture.

“At the end of the day I think that’s all about trying to use things that are plant-derived [and] not using synthetic fertilizers, but [it] can go beyond that, like trying to reduce our consumption of certain energy practices to make things more sustainable,” Jacoby said. “It’s all about input, what you’re inputting into the earth to get your outputs, and it’s a never-ending learning and growth opportunity.”

fun on the farm: An evening of blueberries and Celtic music at Grounding Stone farm

When: Thursday, July 13, 6 to 8 p.m.

Where: Grounding Stone Farm, 289 Maple St., Contoocook

Cost: $10 for NOFA-NH members, $12 for non-members, or $30 per family of up to five people; free for children ages

3 and under

Visit: nofanh.org/funonthefarm

In addition to the advocacy for these standards, NOFA works to improve policies and educate people to build skills among farmers, food producers, students and home growers, also striving for food security.

“Food security is all about how we can ensure that people in our community have access to quality local food,” Jacoby said.

This means ensuring that food producers are able to connect their food to those in the community, and that those in the communi ty are able to gain access to that food. NOFA works to establish an infrastructure that will connect farms to people, and also helps those in the community financially through farm share programs.

“Whereas a lot of farms can defer to getting subsidies from the government, I think the ideal case scenario is that we as a community are investing our time and money into our farms,” Jacoby said.

Through the Fun on the Farm event, attendees will be supporting NOFA as well as Grounding Stone Farm, which has been growing blueberries since 1986, according to their website. Since 2016 the farm has been owned and operated by Kathleen Jacobs and David Miller.

“Growing organic blueberries includes manually pruning to keep the bush open, airy and lush, weeding by hand, mulching and farming the way our ancestors farmed,” Jacobs said in an email. “It means working with nature and not against it.”

Supporting local farms like this one not only strengthens local infrastructure, but also results in better-tasting, more nutrient-rich food. According to Jacoby, it all comes down to the community to make these investments.

“That’s why we like an event like this and why we’re doing an event like this,” he said. “It’s just an opportunity for people … to come together and connect and have our farms be a backdrop for that community connection.”

Courtesy photo.

Kitchen

WiTH Karla JONEs

Karla Jones is the owner of Sweet Goods from the Woods (sweetgoodsfromthewoods@gmail.com, and on Facebook and Instagram), a business offering homemade whoopie pies, brownies, cookies and other treats that she started earlier this year. Baking is a newfound passion for Jones, who admits that in the past it was not her strong suit. After the dealership she worked at for 19 years was sold, she wondered what was in store for her next. It was when she started volunteering at a farm stand bakery last year that she discovered her passion for baking and decided to go into the business by creating her own business. Sweet Goods from the Woods is a vendor of the New Boston Farmers Market, held on Saturdays from 10 a.m. to 1 p.m. on the New Boston Town Common (on the corner of Route 13 and Meetinghouse Hill Road), through October.

What is your must-have kitchen item?

A timer.

What would you have for your last meal?

The ultimate coconut cake, and that’s at the Peninsula Grill in Charleston, South Carolina. I am a coconut fanatic and I would die for that cake. It’s delicious.

What is your favorite local restaurant?

Yoshimama [Japanese Fusion & Sushi Bar] in Nashua. They are wonderful there. … It’s just nice that he creates whatever he wants and it’s just a special feast.

What celebrity would you like to see trying something you baked?

My first thought was Robert De Niro and only because he looks like my dad.

Old Fashioned Peanut Cookies

What is your favorite item that you offer?

I don’t know if I have a favorite thing on my menu. I think my favorite thing … is just seeing the little bit of happiness on everybody’s face and just to watch their eyes light up.

What is the biggest food trend or baking trend in New Hampshire right now?

I see a lot of people doing the decorated sugar cookies. People are amazingly talented; some of them that I’ve seen are like [art] on a cookie. … Just amazing.

What is your favorite thing to make at home?

I’m a fish person so I love making blackened salmon … or tuna, or any kind of fish dish.

Mya Blanchard

From the kitchen of Karla Jones of Sweet Goods From The Woods in New Boston

½ cup of (1 stick) unsalted butter

½ cup creamy peanut butter

1 cup brown sugar

2 teaspoons baking powder

2 teaspoons Madagascar bourbon vanilla

½ teaspoon salt

2 large farm eggs

2 cups all purpose flour

1¼ cup low salted peanuts (ground)

In a large bowl, cream butter, peanut butter, brown sugar, baking powder, vanilla and salt. Beat in eggs, stir in flour and peanuts. Bake at 350 degrees for 12 minutes, until lightly brown. Let cool

beer. Discoe Beverages of Lee, for instance, will be there to pour selections from Circle Back, its signature brand of ready-to-drink non-alcoholic cocktails.

“We want to make it so that people can be safe, and if a designated driver wants to come, there’s still plenty for them to participate in,” Haines said.

Other vendors expected to attend include DraughtPick, a locally created website and mobile app providing users with the

8th annual Keep NH Brewing festival

When: Saturday, July 8, 1 to 4 p.m. (VIP admittance begins at noon)

Where: Kiwanis Waterfront Park, 15 Loudon Road, Concord (behind the Douglas N. Everett Arena)

Cost: General admission is $50 in advance and $55 on the day of the festival; VIP admission is $65; Designated driver admission is $20 Visit: nhbrewers.org

Event is rain or shine. No children or pets are allowed. All attendees, including designated drivers, must be 21 years of age or older.

most up-to-date details on craft breweries and beers; the Granite Outdoor Alliance, a membership-based advocacy nonprofit promoting the state’s outdoors industry; and the New Hampshire Music Collective, which is also partnering with the Brewers Association to present two live acts — Matty and the Penders, a 1990s alternative rock cover band, at 12:30 p.m.; and acoustic guitarist Mikey G at 2:30 p.m.

As in previous years, festival proceeds benefit the Brewers Association’s ongoing efforts to promote and advocate for the craft beer industry in the Granite State. Haines said the Association works on a number of legislative efforts at the state level each session.

“One of the things we’ve done … is we’ve worked with the New Hampshire Department of Environmental Services to create the Sustainable Craft Beverage program, which highlights all of the breweries that are practicing sustainable initiatives,” Haines said. “It started last year, and so more and more breweries have started to sign up for it.”

Weekly dish

Continued from page 30

is $50 per person and tickets can be purchased online via Eventbrite.

• Food trucks and cider: The Whoa Nellie Food Truck will be at North Country Hard Cider Co. (38 Littleworth Road, Dover) on Saturday, July 8, from noon to 6 p.m. Sip some hard cider while enjoying food from the truck, which will offer various sandwich, sub and wrap options, like the Cajun chicken sandwich and the kielbasa sub. Also on the menu are chicken fingers, french fries, burgers and hot dogs. See whoanelliefoodtruck.com or northcountryhardcider.com for a list of available cider options.

• Stones Social closes: Stones Hospital-

ity Group’s latest business venture, Stones Social in Nashua, has permanently closed after roughly three years in business. The decision to close was announced at the end of June, according to a blog post from restaurant owner Scott Plath, stating, “We leave Stones Social … knowing how truly great it could have been, no doubt. We didn’t choose the right location perhaps, nor the pandemic.” Despite the short-lived run of Stones Social, which opened in June 2020, its closing will allow Plath to better focus on his other two restaurants, in Massachusetts — Cobblestones in Lowell, which has been open since 1994, and Moonstones in Chelmsford.

Karla Jones, owner of Sweet Goods from the Woods. Courtesy photo.

Drinks with John FlaDD

Warm heart, iced coffee

By John Fladd food@hippopress.com

Ingredients:

3 ounces cold-brew coffee concentrate – Trader Joe’s makes a very good one.

6 ounces half & half

1 ounce simple syrup

frozen coffee (see below)

dark chocolate, frozen (optional)

Coffee ice

The secret to truly excellent ice coffee is coffee ice.

We’ve all been there, really, truly enjoying a cup of iced coffee on a bone-deep level. Not guzzling it — we’ve been around the block a few times, and we know that an ice cream headache is a real danger in situations like this, but we’ve also learned the hard way that we don’t make great decisions after ingesting an injudiciously large caffeine bolus.

So we nurse our iced coffee.

The first sip is transcendent.

The second one, 10 minutes later, is still pretty good.

After half an hour, we ask ourselves if it was really that good to begin with. Right now, it’s only so-so.

It eventually sinks in that the enemy here is the ice, gradually, subtly diluting the iced coffee, like an unwanted watery chaperone.

The secret is to make your ice out of coffee. Pieces of coffee ice will melt, but when they do, do you know what they add to your iced coffee? More coffee!

Use leftover coffee to make ice cubes, or make some with cold-brew concentrate.

But it isn’t the 1970s. What if you don’t have an ice cube tray?

Do you have a cake pan? Or a large zip-lock bag? Use one of those to make a block of ice, then chop it up with an ice pick.

But this isn’t a suspense movie; what if you don’t have an ice pick?

Wrap the ice in a tea towel, and swing it over your head, smashing it into the kitchen counter. Do this three or four times and you will have your choice of smashed ice — from coffee snow, to jagged coffee-sicles, to chunks of frozen coffee that will take up half your glass. Use what you

want, then put the rest in a Tupperware container in the freezer for your next, inevitable iced coffee.

The actual iced coffee

The question here is how much restraint do you want to show with your iced coffee? The amounts here will make a very respectable 16-ounce serving. Maybe you only need a little pickme-up. Maybe you have guests. Maybe you have in-laws staying with you. There are any number of reasons why you might want to drink a reasonable, temperate amount of iced coffee.

But maybe you are alone, or Having. A. Day. Maybe the kids or your boss are making extremely unreasonable demands. Maybe you need to drink enough iced coffee to stun a water buffalo. I’m not here to judge you.

The important thing to keep in mind here is the proportions. A one-quart glass jar would work just as well as a juice glass for this.

Pick a glass, then fill it halfway with coffee ice.

Add the half & half and cold-brew concentrate in a 2:1 ratio.

Add enough simple syrup to sweeten to taste.

Stir.

Using a microplane grater, or the tiniest holes on your box grater, grate frozen dark chocolate on top of your coffee, as garnish.

If you think you don’t like iced coffee, you might want to try this. It is creamy and slightly sweet. It isn’t a takeout milkshake pretending to be iced coffee. It’s the real thing. It’s delicately sweet, without much of the bitterness that mass-produced ice coffee tends to have. It starts out pretty innocent, whistling and looking up at the ceiling, but over the course of an hour it becomes more and more grown-up coffee.

John Fladd is a veteran Hippo writer, a father, writer and cocktail enthusiast, living in New Hampshire.

Iced Coffee. Photo by John Fladd.

POP C ulT u RE

Cyclone Static, Cave Pop: Dance Songs For Primitive People (Mint 400 Records)

Wow, this isn’t the usual stuff I get from this particular public relations dude; it’s full-on throwback ’80s-rock a la Billy Idol or The Alarm or [name of angry-sounding oi-pop band] as opposed to the truckload of metal CDs he floods my mailbox with every month. But wait a minute, a few critics have tagged it as grunge stuff, and yup, it is, on the dumb, bonky, basically Nirvana-ish “On the Block,” but wait a minute, on “Real Sign” it makes like Weezer after way too much beer, all loud and aggressive and slow. And then they go full-on Nirvana again on “It’s Okay Now.” Wait a minute, maybe the problem is that this New Jersey (punk) band doesn’t have any idea what it’s doing (it’s actually proto-’90s-punk with too much raucousness to be counted as grunge), but whatever, a combination of Billy Idol, Weezer and Nirvana is pretty listenable, just admit it.

—Eric W. Saeger

Andrew Hung, Deliverance (lex Records)

OK, I liked this one right from the drop, which is a nice break from, like, every little thing going wrong for like the past two weeks straight. Deliverance is Hung’s third album, but between releases he’s been Doing Things, most importantly collaborating with folktronica princess Beth Orton. I was warned ahead of time that Hung’s voice isn’t very good, not that that’s ever stopped anyone, and besides, his hesitant, repressed baritone sounds like Ric Okasek from The Cars trying to stay barely loud enough to be picked up at all. Also weirdly, opening tune “Ocean Mouth” has the same beat and tempo and affability as the old Cars tune “Touch and Go,” but anyway Hung’s trip doesn’t really parallel anyone else’s past that. His ethos combines punk with just enough tech and a lot of serious listenability, reminding me of guys like Winston Giles. There’s a dubstep feel to a lot of this, too, but the drum sound is splashy and super nice. Well worth investigating.

A —Eric W. Saeger

PlaYlisT

A seriously abridged compendium of recent and future CD releases

• Our next general CD release date is July 7, the Friday after this year’s really badly placed Fourth of July day off, thanks so much for having it on a Tuesday, founding fathers, so that we get to nurse our lager hangovers for three days in a row without any random naps! Actually I could use a nap or some fetid American beer right now, because there’s no escaping it, I have to talk about the forthcoming Taylor Swift album, Speak Now (Taylor’s Version), because she really could use some press, like, have any of you ever even heard of this person? No, I’d seriously rather write an essay on my favorite dentists than write about Taylor Swift, because it will involve some research on my part, given that (a) all I know is that she writes her own bad country songs and leaves the writing of all her diva hits to the two European dudes who write all the other bubble-pop hits, and (b) I couldn’t care less. I assume she’s got a bunch of drama going on, oh for cripes sake why don’t I just Google it. OK, forget it, just some 4chan-level “edgy” nonsense from her new totally-not-boyfriend/ex or whatever Matty Healy, who looks like a Spago’s busboy, I’m all set with all this, let the 11-year-olds argue about all the ins and outs. Ack, ack, listen to that new single, the title track, it is a harbinger of the ’90s grunge-chick radio-pop that’s poised to take over the world any day now. That’s right, folks, before you know it all the hip kids will be buying old SubPop record albums instead of buying food or other important things, just to impress their slacker friends, and all the pop-divas will sound like Lisa Loeb and Jewel, and then everything will be horrible when all the Gen Z’ers discover Ani Di Franco. That’s what we have to look forward to, folks, mark my words. Move to Belgium while you still can before it’s too late.

• What’d I just tell you, folks, the Worthless Nineties are back! Look over there, it’s a new album from British indie-rocker PJ Harvey, titled I Inside the Old Year Dying, her first full-length since 2016’s The Hope Six Demolition Project, which drew criticism for its political messaging because she offered no solutions, just complaints. But isn’t that what we’re supposed to be doing, yelling into our social media bubbles without ever being constructive? I don’t know, but whatever, she always makes me think of the Lili Taylor character in the movie Say Anything, strumming her guitar and singing angry-disaffected-angry tunes like “Joe Lies!” about whatever, but hey, maybe this time she’ll change the world with her singing; let’s go have a listen to “I Inside the Old I Dying,” eh wot? So, right, the first part is awful, like she’s singing bad on purpose over some ukulele (have we not yet had enough of stupid ukuleles yet, America, like, can we just move on to French horns or whatever’s next?) but the other half is forebode-y and gothy and dark. So it’s half-good and half-stupid, right in line with the zeitgeist.

• Chamber-pop performer Anohni is releasing a new album with her backing band, The Johnsons, titled My Back Was A Bridge For You To Cross! The single, “Sliver Of Ice,” is slow and depressing and weird, I wish I hadn’t listened to it because now all I want to do is eat an entire angel food cake. All set with this.

• And finally it’s Local Natives, a vanilla-indie-rock band from Los Angeles, with their latest, Time Will Wait For No One. If you like Muse you’ll probably be down with their new tune “NYE,” but if you find Muse annoying, as most normal people do, you won’t. —Eric W. Saeger

NOTE: Local (NH) bands seeking album or EP reviews can message me on Twitter (@esaeger) or Facebook (eric.saeger.9).

For much of the past 50 years, most Americans died in a hospital. That was a change from the first part of the 20th century, when most people died at home. Since 2017, more people are dying at home again, in large part because of the expansion of hospice care.

Hospice provides in-home support for a dying person and their caregivers, administering pain medication to the patient and providing other services. A new memoir from a hospice nurse provides a surprisingly upbeat look into hospice care and what people can expect at the end of life.

Hadley Vlahos was a single mom in her early 20s when she became a registered nurse, and then began working in hospice. She looked so young that families sometimes mistook her for a nurse’s assistant (and in one funny case, a stripper), but her youthfulness was also an asset, as when a dying man decided his new purpose in life was teaching this young woman everything she didn’t know about sports and current events.

But the main thing that Vlahos learned from her patients is that there is a liminal state between being alive and being dead, a state she calls “the in-between.” Her memoir is built around a series of stories about what past patients experienced during this time, from seemingly interacting with long-dead relatives to having a premonition about a future event.

She tells these stories matter-of-factly; there is no mysticism or religious proselytizing in the book; in fact, Vlahos was raised in a religious home, but turned away from her childhood faith after the death of a friend. And she doesn’t speculate on anything that happens after she pronounces the time of death of the patient aloud (which is part of her job). She is simply relating the “in-between” experiences of dying people, to which her work makes her a witness. And those experiences are, put simply, rather riveting.

There was, for example, Carl, a bed-ridden patient whom one day Vllahos found walking around his house with a flashlight, looking under furniture and behind curtains. When asked what he was doing, he said that he was playing hide-and-seek with Anna, his 2-year-old daughter who had drowned

Books

author events

• KATHLEEN D. BAILEY will discuss her book Growing Up in Concord, New Hampshire at Gibson’s Bookstore (45 S. Main St., Concord, 224-0562, gibsonsbookstore.com) on Thursday, July 6, at 6:30 p.m.

• CAROL BUSBY discuss her book Sailing Against the Tide, about female pirates in history, at the Bookery (844

decades before. Vlahos, who had been trained to “meet patients where they are,” accepted this calmly.

“But where was Carl?” she wondered. “It seemed as if he was in two places at once. Physically, he was in the room with Mary and me; emotionally and mentally, he seemed very much to be somewhere else, with Anna.” Carl also said to Vlahos that he’d had a conversation with his mother. He seemed otherwise rational and consented to go back to bed.

Consulting with a physician, Vlahos learned it wasn’t unusual for dying people to have a spurt of physical energy, similar to the flash of cognition called terminal lucidity that sometimes occurs shortly before death. The phenomenon that caused Carl to get out of bed is called “the surge” by medical professionals, and it often fools family members into thinking their loved one is recovering, when actually it’s a sign that they will likely die within a few days. And indeed, Carl went downhill the next day.

This is the sort of practical information that is useful for any family considering hospice, especially since so many of us have been far removed from the physical processes of death as it was relegated to hospitals and nursing homes. But the book is also surprisingly hopeful, given that it involves the last day of the terminally ill, some of whom are dying in what should have been their prime.

There is, for example, the story of Elizabeth, a 40-year-old woman who is dying of lung cancer despite having never smoked and having no family history, and Reggie, the 58-year-old who is dying from advanced liver disease brought on by alcoholism. (Reggie’s story has additional poignancy from the reaction of his devoted dog to his death.) Elizabeth is a beautiful woman who had clearly been athletic before she got sick; in one of her conversations with Vlahos, she tells her that she regrets she had spent so much of her life working on a treadmill and confides that she avoided being with friends on her birthday because she didn’t want to eat cake. “I wish I’d just eaten the damn cake,” Elizabeth said.

Elm St. in Manchester; bookerymht. com) on Saturday, July 8, at 3 p.m.

• TED LEVIN, a former Bronx Zoo zoologist, will discuss his book The Solace of Sunrise on Saturday, July 8, at 7 p.m. at the Warner Town Hall. The event is followed by a dessert reception. Tickets are $10; books will be available for purchase. Call MainStreet BookEnds at 456-2700 or visit mainstreetbookends.com.

Vlahos, who has struggled with disordered eating because of something her father said in her childhood, takes Elizabeth’s advice to heart. In fact it is because of the wisdom that so many of these patients impart in their final day that she sincerely enjoys her work, despite the reaction she gets from others when they learn what she does. (That revulsion clearly doesn’t carry over to the general public; she has more than a million followers on TikTok and Instagram, where she goes by NurseHadley.)

The work takes Vlahos everywhere from elegant homes in beach communities to a homeless camp, and she interperses the stories of her patients with the timeline of her own life — growing up with a father who appears to have been emotionally abusive, having a child out of wedlock at age 20, finding love with a physical therapist and navigating the terminal illness of her new mother-in-law.

While her writing is best described as workmanlike — there are no soaring passages of prose — the book is memorable for the stories and the remarkable pattern of dying people reporting conversations with loved ones (who sometimes tell them — accurately, as it turns out — when they are going to pass). These experiences take place whether people are religious or staunch atheists. These are usually people on morphine, of course, and the experiences can easily be written off hallucinations or delusions caused by the medicine or the body gradually shutting down. And most of us know of the dying experiences of people who didn’t experience anything quite so dreamy.

While Vlahos (very carefully) does seem to eventually side with those who believe in an afterlife, she clearly is open to anything as an explanation for what she has witnessed. “I don’t think we can explain everything that happens here on Earth, much less after we physically leave our bodies,” she writes. The observations of the living can neither predict or confirm the experience of the dead, but this memoir offers hope that dying may not be as terrifying as many people think — at least not with hospice care.

B — Jennifer Graham

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9:30pm - 12am

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Mon - Friday 9pm - 12am NEW LUNCH specials

12-3 in house and pick up only! Same great flavor! Smaller price!

MONDAY: Kids eat Free! (all day)

TUESDAY: Teacher Appreciation 25% Discount for Teachers!

Open Mic w/ Johnny Friday

WEDNESDAY: Trivia 8 - 10pm $9.95 Classic Burger Special

THURSDAY & FRIDAY: Karaoke 9 - Close SATURDAY NIGHT MIX UP!

SUNDAY: $5 Bloody Mary’s

JOIN US ON THE PATIO!

• ANDRE DUBUS III will discuss his new novel, Such Kindness, in conversation with Elizabeth Strout, at The Music Hall Lounge (131 Congress St., Portsmouth; 436-2400, themusichall.org) on Saturday, July 8, at 7:30 p.m. Tickets cost $47 and include a signed book.

• PAUL DOIRON and SARAH STEWART TAYLOR will discuss their respective new thrillers Dead Man’s Wake and A Stolen Child at

Gibson’s Bookstore (45 S. Main St., Concord, 224-0562, gibsonsbookstore. com) on Tuesday, July 11, at 6:30 p.m.

History, stories & lectures

• FEMALE PIRATES presented by Carol Busby, author of Sailing Against the Tide, on Wednesday, July 12, at 6:30 p.m. at Derry Public Library (64 E. Broadway, Derry; derrypl.org). To register call 432-6140. 1181 Elm St. Manchester NH 03101 603-641-3276

Indiana Jones and the Dial of Destiny (PG-13)

Harrison Ford breaks out the hat and the whip to take another whirl as the titular archaeologist in indiana Jones and the Dial of Destiny.

It’s 1969 and Professor Henry “Indiana” Jones (Ford) is a full-blown “hey kids, turn that music down!” grump who is retiring from his job of teaching antiquities to bored young boomers at a New York City college. He lives in a city apartment alone — he and Marion have split up and the movie also sidelined their Shia LeBeouf son, basically undoing most of the 2008 Indiana Jones and the Kingdom of the Crystal Skull stuff. On the day of his retirement, Helena (Phoebe Waller-Bridge) appears in his class. He doesn’t recognize her at first but she later reminds him that she is the daughter of his old friend Basil Shaw (Toby Jones) — and Indy’s long-estranged goddaughter.

In the movie’s opening scenes, we see Basil and Indy attempt to steal back some stolen antiquities from the Nazis in the waning days of World War II. Jürgen Voller (Mads Mikkelsen) isn’t interested in the “lance that pierced Christ’s side,” the principal historical item the Nazis have been charged with finding. What he wants is Archimedes’ dial, an advanced mechanism designed by the Greek mathematician from the 200s BC. As we eventually learn, Voller and Shaw both theorize that the dial may have some time manipulation abilities.

Back in the present, Shaw the father has died and Helena is in search of the dial for the archaeology of it all, she tells Indy, but later we learn she’s actually a shady dealer in stolen antiquities.

Voller and a team that is a mix of his own goons and CIA agents are following Helena as he also looks for the dial. The U.S. government is essentially indulging Voller in this dial thing; he’s now a Wernher von Braun type for NASA ― help us get to the moon and we won’t be so picky about any activities during the war.

When Helena asks Indiana to help her with her desire to retrieve the dial, he turns

film Venues

Chunky’s Cinema Pub 707 Huse Road, Manchester; 151 Coliseum Ave., Nashua; 150 Bridge St., Pelham, chunkys.com

Fathom Events Fathomevents.com

The Flying Monkey 39 Main St., Plymouth, 5362551, flyingmonkeynh.com

her down, but a shootout and chase has him wanted for murder and worried about the trouble Helena has gotten herself into. As Helena begins her quest to sell the dial, Indiana follows her to Morocco, setting up some familiar chases through Middle Eastern streets, where Helena is being hunted both by a local mobster and by the Nazis. She gets help in her schemes from young teenager Teddy (Ethann Isidore), Helena’s, like, conman intern.

My vague memory is that I liked Kingdom of the Crystal Skull better than a lot of people did. It was the kind of “hey, childhood stuff, fun!” we were just starting to get served up and I think the novelty of it plus the “OK time at the movies for the whole family” quality won me over.

I think Indiana Jones and the Dial of Destiny is probably a better movie but now, after so much everything-old-is-new-again IP, less exciting. And yet, if Crystal Skull was the Star Wars prequels, Dial of Destiny is The Force Awakens. It doesn’t give you a brand new thing in the familiar universe; it basically gives you the original thing again, all the stuff you like and expect, right down the middle, no deviations, but with enough real skill to pull it off. We get Indy, a lady and a kid; multiple chases through exotic locales; the Nazis — Dial of Destiny plays all the hits. We get some fun cameos, some nice callbacks and scenes of Indy and Helena walking into an ancient cave that have a vaguely amusement park ride entrance feel.

Milford Drive-In 531 Elm St., Milford, milforddrivein.com

O’neil Cinemas at Brickyard Square 24 Calef Hwy., Epping, 6793529, oneilcinemas.com

Park Theatre 19 Main St., Jaffrey, theparktheatre.org

Red River Theatres 11 S. Main St., Concord, 224-

4600, redrivertheatres.org

Wilton Town Hall Theatre 40 Main St., Wilton, wiltontownhalltheatre.com, 654-3456

• Asteroid City (PG-13, 2023) will screen at Red River Theatres on Thursday, July 6, at 4 & 6:30 p.m.; Friday, July 7, through Sunday, July 9, at 1:30, 4 & 6:30 p.m.; Monday, July 10, through Thursday, July 13, at 4 & 6:30 p.m.

It’s all perfectly fine, very “Indiana Jones movie.” It also reminded me of that odd spot these franchises — your Indiana Jones and Star Wars — are in in that they are basically adventure movies for all ages (or, you know, a lot of ages; there are Nazis and guns and skeletons), not quite kids’ movies but also not not kids movies. You get the sense that the movie worked to add just enough violence to make it to PG-13 so that grown-ups unaccompanied by kids would still buy tickets.

Harrison Ford is also fine — perhaps he, like the movie itself, is not crackling with energy the way the first set of movies did way back in the 1980s. (I mean, most of us who can remember the 1980s probably aren’t crackling with energy either.) But he gets the job done and reminds you of why you like the character.

Indiana Jones and the Dial of Destiny doesn’t dim the luster of the series and is fun enough, even if it is longer and at times adds some unnecessary “hat on a hat” elements to its action. B

Rated PG-13 for sequences of violence and action, language and smoking, according to the MPA on filmratings.com. Directed by James Mangold and written by Jez Butterworth & John-Henry Butterworth and David Koepp and James Mangold, Indiana Jones and the Dial of Destiny is distributed in theaters by Walt Disney Studio Motion Pictures and is two hours and 34 minutes long.

• Indiana Jones and the Dial of Destiny (PG-13, 2023) will screen at Red River Theatres in Concord on Thursday, July 6, at 3:45 & 7 p.m.; Friday, July 7, through Sunday, July 9, at 12:30, 3:45 & 7 p.m.; Monday, July 10, through Thursday, July 13, at 3:45 & 7 p.m.

• The Little Mermaid (PG, 2023) will screen at Park Theatre in Jaffrey on Thursday, July 6, at 6:30 p.m.; Friday, July 7, and Saturday,

July 8, at 2 & 6:30 p.m.

• Summer Kids Series Mondays and Wednesdays at 10 a.m. in July and August at O’neil Cinemas in Epping. Tickets cost $3 Puss in Boots: The Last Wish on July 10 and July 12.

• Summer Movie Express Series, at Regal Cinemas in Concord on Tuesdays and Wednesdays at 2 p.m. for $2 per ticket, Sonic the Hedgehog 2 and The Paw Patrol on July 11 and July 12.

Indiana Jones and the Dial of Destiny.

By Michael Witthaus mwitthaus@hippopress.com

• Al fresco fiddling: The second in a series of free outdoor shows has the New Hampshire Fiddle Ensemble, a community orchestra that includes players of all abilities. Music in their shows range from Celtic to country to folk and bluegrass. Thursday, July 6, 7:30 p.m., Eagle Square, Main St., Concord. See nhfiddleensemble. org.

• Beat-dropper: A lengthy bill of dubstep purveyors is topped by Codd Dubz, a Long Island DJ well-known for his chopping skills, using a channel fader or crossfader to switch up sounds. For a good example, check out “Slice & Dice” on Soundcloud or stream his latest EP, Finesse the World.. Also appearing are Sqishi and Brainrack, along with local performers Draza, Steak and Txrran. Friday, July 7, 8 p.m., Jewel Music Venue, 61 Canal St., Manchester, $25 at eventbrite.com.

• Nineties redux: Quirky Canadian alt-rockers Barenaked Ladies resume their Last Summer on Earth tour, with fellow VHI favorites Del Amitri and Five for Fighting. BNL is still making new music; the band released the single “Lovin’ Life” recently from on their 2021 album Detour de Force. Saturday, July 8, 7 p.m., Bank of NH Pavilion, 72 Meadowbrook Lane, Gilford, $29 and up at ticketmaster.com.

• Heritage act: Powerful bloodlines are on display as the Allman Betts Band comes to town, with a lineup including guitarists Devon Allman and Duane Betts, sons of Allman Brothers Band members Gregg Allman and Dicky Betts, and Berry Oakley Jr., son of the Allmans’ original bass player. Their sets include songs from two original albums released by the band, and classics like “Whippin’ Post,” “Ramblin’ Man” and “One Way Out.” Sunday, July 9, 7 p.m., Nashua Center for the Arts, 201 Main St., Nashua, $39 and up at etix.com.

• Boozy bluegrass: Genre-bending roots trio Stillhouse Junkies have New England roots. Mandolin player Fred Kosak was a Boston high school teacher before following his muse to Durango, Colorado, and fiddler Alissa Wolf studied at Berklee. Along with upright bassist Cody Tinnin, they often hit the stage in custom-stitched Dickies overalls. The band name comes from a distillery near their Rocky Mountain home base. Wednesday, July 12, 7 p.m., The Word Barn, 66 Newfields Road, Exeter, $14 to $25 at portsmouthnhtickets. com.

N i TE Side stage stars

The Gravel Project provides DMB lead-in

By Michael Witthaus mwitthaus@hippopress.com

For fans of original local music, the show always starts early at Bank of New Hampshire Pavilion, on the venue’s Hazy Little Stage. Situated just beyond the Gilford amphitheater’s entrance, the second stage hosts some of the region’s finest local talent, with each act chosen to complement the headlining performer.

Upcoming are the countrified Not Leaving Sober ahead of Sam Hunt on July 7, and blood harmony band Town Meeting prior to Counting Crows’ July 14 show. In August, singer-songwriter April Cushman precedes Jelly Roll, with jam band stalwarts Supernothing playing prior to a Slightly Stoopid and Sublime with Rome double bill.

In a perfect pairing, the concert season closes out on Sept. 30 with ’90s acolytes Donaher teeing off for the Goo Goo Dolls. The Hazy Little Stage’s full schedule can be found on the venue’s website.

Providing the prelude to Dave Matthews Band’s July 11 show is The Gravel Project, a Boston band offering a vintage rock and soul sound that pairs with the bill-toppers like a salted pretzel and a cold IPA. On guitar and vocals, Andrew Gravel leads a novel configuration of his brother Jordan on keys, drummer Dave Fox and Eguie Castrillo playing percussion.

Gravel has been the band’s one constant since it began in 2013, though for the past six years he, his brother and Fox have formed its nucleus.

“The fact that we call it a project means we’ve got other people who come and play with us from time to time,” Gravel said by phone recently. “It kind of describes the whole nature of it.”

Playing without a bassist is uncommon but wasn’t always the case. The choice came out of necessity; a few years back, when their then-bass player didn’t make it to a couple of gigs, Jordan crafted a low end on his keyboards.

“We were like, ‘that was actually real-

ly good,’” Gravel recalled; they kept at it after that. “It was an organic direction for us at the time … then it brought a level of consistency to the lineup that we hadn’t felt prior.”

Live at Wellspring, released in February, is the first album to include a female voice in a prominent role. Having another vocalist “was something I always wanted to explore,” Gravel said. “A lot of these songs [are] meant for more than one singer.”

Though the vocalist who appeared on Wellspring is gone, with a rotating roster now accompanying the band (American Idol alum Erika Van Pelt joins them in Gilford), the added element on the live LP made Gravel realize that a woman on stage made a big difference. “It opened the band up for us, and there’s definitely a commitment to keep that role filled.”

The Gravel Project has played Meadowbrook’s side stage before; last year they opened for Tedeschi Trucks Band. Like DMB, that slot reflected Gravel’s influences as a performer “Nineties rock was the soundtrack to my childhood, but even before that, in the eighties, when I was younger, my parents were always just

playing tons of Beatles in the house,” he said. “A lot of Allman Brothers, Led Zeppelin … that stuff kind was from the very beginning real close to my heart.”

Early on, Gravel played a Fender Stratocaster. These days he toggles between two Gibson guitars — the iconic Les Paul, and a hollow body ES-335.

“That’s a big part of my sound, the vintage Gibson thing,” he said. “I’m also a sponsored artist by Two-Rock, which are these amazing amplifiers made out of California. They capture the spirit of the Sixties Blackface Fender sound [and] take it a little bit further.”

To extend the theme, Jordan plays both Hammond B3 and Fender Rhodes organs. “He loves, just like I do, the vintage gear,” Gravel said. “I mean, you just can’t beat it.”

Gravel is pleased to be opening DMB’s two-night stand. “It’s certainly an honor to be involved,” he said. “It’s such a loyal fan base that loves good music, and we’re excited to bring something that’s different [but] closely enough related. I think all his fans are certainly into great songs, and they’re also into extended jams and improvisation.”

The Gravel Project

When: Tuesday, July 11, 5:30 p.m.

Where: Bank of New Hampshire Pavilion, 72 Meadowbrook Lane, Gilford

More: thegravelproject.com

Ticket for Dave Matthews Band required – $74 and up at livenation.com

The Gravel Project. Courtesy photo.

[Dave Matthews Band has] such a loyal fan base that loves good music, and we’re excited to bring something that’s different [but] closely enough related.

andrew gravel

alton Bay

Dockside Restaurant

6 East Side Drive, 8552222

Foster’s Tavern

403 Main St., 875-1234

auburn Auburn Pitts

167 Rockingham Road, 622-6564

Bedford Copper Door 15 Leavy Dr., 488-2677

Murphy’s Carriage House 393 Route 101, 4885875

T-Bones

169 S. River Road, 623-7699

Village Common Park

Gazebo Bell Hill Road

Boscawen

Avaloch Farm

16 Hardy Ln., 796-2270

Thursday, July 6

auburn

Bow Chen Yang Li 520 S. Bow St., 228-8508

Brookline

The Alamo Texas Barbecue & Tequila Bar 99 Route 13, 721-5000

Averill House Winery 21 Averill Road, 3712296

Candia

The Barnyard Venue

285 Old Candia Road, 483-4888

Smyth Public Library Gazebo 55 High St., 483-8245

Canterbury Canterbury Farmers Market 9 Center Road

Canterbury Shaker Village 288 Shaker Road, 7839511

Concord Area 23

Auburn Pitts: open jam, 7 p.m.

Bedford

Copper Door: Jordan Quinn, 6 p.m.

Murphy’s: John Chouinard, 5:30 p.m.

T-Bones: Doug Thompson, 6 p.m.

Brookline

Alamo: open mic with Travis Rollo, 6 p.m.

Candia

The Barnyard: Carl Chloros, 6 p.m.

Concord

Area 23: karaoke, 6 p.m.

Cheers: Dave Clark, 6 p.m.

Eagle Square: NH Fiddle

Ensemble, 7 p.m.

Hermanos: Mike Morris, 6:30

State Street, 881-9060

Cheers 17 Depot St., 228-0180

Courtyard by Marriott Concord

70 Constitution Ave.

Hermanos Cocina Mexicana

11 Hills Ave., 224-5669

Tandy’s Pub & Grille

1 Eagle Square, 8567614

T-Bones 404 S. Main St., 7151999

Uno Pizzeria 15 Fort Eddy Road, 226-8667

White Park

1 White St., concordnh. gov

Contoocook Gould Hill Farm & Contoocook Cider Co.

656 Gould Hill Road, 746-3811

Deerfield

The Lazy Lion

4 North Road, 4637374

Derry

Amphora 55 Crystal Ave., 537-0111

Fody’s Tavern 187 Rockingham Road, 404-6946

Sabatino’s North Italian Restaurant

1 East Broadway, 4327999

Dover Cara Irish Pub & Restaurant

11 Fourth St., 343-4390

Epping Holy Grail 64 Main St., 679-9559

Railpenny Tavern

8 Exeter Road, 7342609

Telly’s Restaurant & Pizzeria

235 Calef Hwy., 679-

8225

Epsom Hill Top Pizzeria

1724 Dover Road, 7360027

Exeter

Sea Dog Brewing Co.

5 Water St., 793-5116

Shooters Pub

6 Columbus Ave., 7723856

Swasey Parkway

316 Water St.

Francestown

Old Meetinghouse

1 New Boston Road, 731-5119

Gilford Patrick’s 18 Weirs Road, 2930841

Goffstown Village Trestle 25 Main St., 497-8230

Hampton Bernie’s Beach Bar 73 Ocean Blvd., 9265050

Bogie’s 32 Depot Square, 6012319

CR’s The Restaurant 287 Exeter Road, 9297972

The Goat 20 L St., 601-6928

Hampton Beach Sea Shell Stage Events are on southern stage

L Street Tavern 603 17 L St., 967-4777

McGuirk’s Ocean View Restaurant & Lounge 95 Ocean Blvd.

Sea Ketch 127 Ocean Blvd., 9260324

Shane’s Texas Pit 61 High St., 601-7091

Smuttynose Brewing 105 Towle Farm Road

Wally’s Pub 144 Ashworth Ave., 926-6954

Whym Craft Pub & Brewery 853 Lafayette Road, 601-2801

Henniker Angela Robinson

Bandstand Community Park, Main Street

Hillsboro Main Street Grill and Bar 126 W. Main St., 2904887

Hooksett Big Kahunas Smokehouse 1158 Hooksett Road, 935-7500

Hudson The Bar 2B Burnham Road

Luk’s Bar & Grill 142 Lowell Road, 8899900

Lynn’s 102 Tavern 76 Derry Road, 9437832

T-Bones 77 Lowell Road, 8826677

Jaffrey Park Theatre 19 Main St., 532-9300

Kensington The Farm at Eastman’s Corner 224 Amesbury Road, 347-1909

Kingston Saddle Up Saloon 92 Route 125, 3696962

laconia Belknap Mill 25 Beacon St. E., No. 1, 524-8813

Bernini Pizzeria and Wine Bar 1135 Union Ave., 5278028

Defiant Records & Craft Beer 609 Main St., 527-8310

Fratello’s 799 Union Ave., 5282022

Naswa Resort 1086 Weirs Blvd., 3664341

T-Bones 1182 Union Ave., 5287800

Tower Hill Tavern 264 Lakeside Ave., 366-9100

The Wreck Yard 322 Lakeside Ave.

londonderry

Coach Stop Restaurant & Tavern

p.m.

T-Bones: Jake Bartolin, 6 p.m.

Derry

Fody’s: music bingo, 8 p.m.

Epping

Railpenny: Soggy Po Boys, 6 p.m.

Telly’s: 21st & 1st Duo, 7 p.m.

Epsom Hill Top: music bingo w/ Jennifer Mitchell, 7 p.m.

Exeter

Swasey Parkway: Windham Swing Band, 6 p.m.

Goffstown Village Trestle: Joe Birch, 6 p.m.

Hampton

Bernie’s: Daylan Welch, 7 p.m.; Collie Buddz, 8 p.m.

Music, live and in person

These listings for live music are compiled from press releases, restaurants’ websites and social media and artists’ websites and social media. Call the venue to check on special rules and reservation instructions. Get your gigs listed by sending information to adiaz@hippopress.com.

CR’s: Ross McGinnes, 6 p.m.

Sea Ketch: Paul Lussier, 1 p.m.; Lewis Goodwin, 8:30 p.m.

Sea Shell: Nashville Line

Dance, 6 p.m.; King Kountry, 7 p.m.

Smuttynose: Rob & Jody, 6:30 p.m.

Whym: music bingo, 6 p.m.

Hopkinton

Discover Contoocook: April Cushman, 5 p.m.

Hudson

Lynn’s 102: karaoke w/George Bisson, 8 p.m.

T-Bones: Sean Coleman, 5 p.m.

Kingston

Saddle Up Saloon: karaoke w/ DJ Jason, 7 p.m.

laconia

Fratello’s: Tim Kierstead, 6 p.m.

Tower Hill: karaoke w/ Luke Skyrocker, 8 p.m.

londonderry

Stumble Inn: D-Comp Trio, 7 p.m.

Manchester

Cactus Jack’s: Johnny Angel, 6 p.m.

City Hall Pub: The Latchkey Gang band, 7 p.m.

Derryfield: Erika Van Pelt Duo, 6 p.m.

Firefly: Lou Antonucci, 5 p.m.

Foundry: Eyes of Age, 5 p.m.

Fratello’s: Chris Gardner, 5:30 p.m.

The Goat: Cox Karaoke, 8 p.m.

KC’s Rib Shack: Justin Cohn, 6 p.m.

Murphy’s: Chris Cavanaugh, 5:30 p.m.

Strange Brew: Peter Higgins, 8 p.m.

Mason

The Range: Caylin Costello, 5 p.m.

Merrimack

Homestead: Chris Taylor, 5:30 p.m.

Tortilla Flat: Sam Hammerman, 6 p.m.

Milford

Riley’s Place: open mic, 7 p.m.

Nashua

Fody’s: DJ Rich Karaoke, 9:30 p.m.

Pressed Café: Chris Fraga, 6 p.m. San Francisco Kitchen: Brad Myrick, 6:30 p.m.

Pittsfield

Over the Moon: open mic, 6 p.m.

Portsmouth

Gas Light: Dave Ayotte Duo, 7 p.m.

The Goat: Isaiah Bennett, 9 p.m.

salem

Copper Door: Chris Lester, 5 p.m. Field of Dreams: Deep Blue C Studio Orchestra, 6:30 p.m.

T-Bones: Ralph Allen, 5 p.m.

Tuscan: Bella Perrota, 6 p.m.

seabrook

Backyard Burgers: Jennifer Mitchell, 6 p.m.

somersworth Earth Eagle: open mic w/Dave

Bluegrass Plus

Americana trio Damn Tall Buildings updates the bluegrass tradition for the streaming generation with their smooth harmony vocals and urgent live performances. They’re returning to the Word Barn (66 Newfields Road, Exeter, 244-0202, thewordbarn.com) on Friday, July 7, in support of their 2022 album Sleeping Dogs. Tickets range from $14 to $25, plus fees. Courtesy photo.

NiTE MuSIC THIS WEEK

176 Mammoth Road, 437-2022

The Common 265 Mammoth Road

Stumble Inn 20 Rockingham Road, 432-3210

Manchester Backyard Brewery

1211 S. Mammoth Road, 623-3545

Bonfire 950 Elm St., 663-7678

Candia Road Brewing 840 Candia Road, 9358123

CJ’s 782 S. Willow St., 6278600

City Hall Pub 8 Hanover St., 2323751

Derryfield Country Club 625 Mammoth Road, 623-2880

Elm House of Pizza 102 Elm St., 232-5522

Ogden, 6 p.m.

Tilton

Firefly 21 Concord St., 9359740

The Foundry 50 Commercial St., 836-1925

Fratello’s 155 Dow St., 624-2022

The Goat 50 Old Granite St.

Great North Aleworks 1050 Holt Ave., 8585789

The Hill Bar & Grille McIntyre Ski Area 50 Chalet Ct., 6226159

KC’s Rib Shack 837 Second St., 627RIBS

Olympus Pizza 506 Valley St., 6445559

Murphy’s Taproom 494 Elm St., 644-3535

Salona Bar & Grill 128 Maple St., 6244020

Pour Decisions: music bingo, 7 p.m.

friday, July 7

alton Bay

Dockside: music bingo, 7 p.m.

alton

Foster’s Tavern: Kimayo, 7 p.m.

Bedford Murphy’s: Travis Rollo, 6 p.m.

Boscawen

Avaloch Farm: KOE Duo, Vinola Trio, Tigue, The Sebas-

Shaskeen Pub 909 Elm St., 625-0246

South Side Tavern 1279 S. Willow St., 935-9947

Stark Brewing Co. 500 Commercial St., 625-4444

Stark Park Bandstand River Road Strange Brew 88 Market St., 6664292

To Share Brewing 720 Union St., 8366947

Wild Rover 21 Kosciuszko St., 6697722

Mason The Range 96 Old Turnpike Road, 878-1324

Meredith Lakeview Tavern 7 Main St., 677-7099

Twin Barns Brewing 194 Daniel Webster

Hwy., 279-0876

Merrimack

Abbie Griffin Park 6 Baboosic Lake Road

Homestead 641 Daniel Webster Hwy., 429-2022

Tomahawk Tavern

454 Daniel Webster Hwy., 365-4960

Tortilla Flat 595 Daniel Webster Hwy., 424-4479

Milford The Pasta Loft 241 Union Square, 672-2270

Riley’s Place 29 Mont Vernon St., 380-3480

Stonecutters Pub 63 Union Square, 2135979

Moultonborough Buckey’s 240 Governor Wentworth Hwy., 476-5485

Nashua Fody’s Tavern

9 Clinton St., 577-9015

Greeley Park Bandshell 100 Concord St. Millyard Brewery

125 E. Otterson St., 722-0104

Pressed Cafe 108 Spit Brook Road, 718-1250

San Francisco Kitchen 133 Main St., 886-8833

Shorty’s Mexican Roadhouse 48 Gusabel Ave., 8824070

Sky Meadow Country Club

6 Mountain Laurels Dr., 888-9000

Stella Blu 70 E. Pearl St., 5785557 New Boston Common 7 Meetinghouse Hill Road

Molly’s Tavern &

Restaurant 35 Mont Vernon Road, 487-1362

Northfield Boonedoxz Pub 95 Park St., 717-8267

Penacook American Legion Post 31 11 Charles St., 7539372

Pittsfield Over the Moon 1253 Upper City Road, 216-2162

Portsmouth The Gas Light 64 Market St., 4309122

The Goat 142 Congress St., 5904628

Mojo’s West End Tavern 95 Brewery Lane, 4366656

Press Room 77 Daniel St., 431-5186

Summer in the Street Pleasant Street to Por-

ter Street to Market Square

rochester

Porter’s Pub

19 Hanson St., 3301964

salem

Copper Door 41 S. Broadway, 4582033

Field of Dreams Community Park 48 Geremonty Drive

Luna Bistro 254 N. Broadway, 4582162

Michael’s Flatbread 8 Stiles Road, 8932765

T-Bones 311 South Broadway, 893-3444

Tuscan Village 9 Via Toscana, 2129650

salisbury Black Bear Vineyard & Winery 289 New Road, 6482811

seabrook

Backyard Burgers & Wings

5 Provident Way, 7602581

Beach Deck Bar & Grill

207 Ocean Blvd., 8141562

Chop Shop Pub 920 Lafayette Road, 760-7706

Red’s Kitchen + Tavern 530 Lafayette Road, 760-0030

somersworth Earth Eagle North 350 Route 108, 8415421

Tilton Pour Decisions 500 Laconia Road, 527-8066

Windham Old School Bar & Grill 49 Range Road, 4586051

tians, 7:30 p.m.

Brookline

Alamo: Robert Allwarden, 6 p.m.

Candia

The Barnyard: George Belli Duo, 6 p.m.

Concord

Hermanos: Scott Solsky, 6:30 p.m.

Contoocook

Contoocook Cider Co.: Chris

Lester, 5 p.m.

Epping

Holy Grail: Peter Pappas, 6:30 p.m.

Railpenny: The Crab Shack Band, 6 p.m.

Telly’s: Rob & Jody Duo, 8 p.m.

Exeter

Sea Dog: Christopher Voss, 6 p.m.

Gilford

Patrick’s Pub: Sunshine Street, 6 p.m.

Goffstown

Village Trestle: Rose Kula, 5 p.m.

Hampton

Bernie’s: Pop Disaster, 8 p.m.; Sheldon Benton, 8 p.m. Bogie’s: Brian Walker, 7 p.m.

Julie sings THe Blues

Blues vocalist julie Rhodes got an auspicious start when she was pulled from the audience at a Jonah Tolchin show to sing. Since then, she’s recorded at the legendary Muscle Shoals Sound Studio and won over discerning audiences at Newport Folk Festival and Boston Calling. She touches down at 3S Artspace (319 Vaughan St., Portsmouth, 766-3330, 3sarts.org) on Friday, July 7, at 7 p.m. Tickets range from $12 to $35, plus fees.Cutline.

CR’s: Bob Tirelli, 6 p.m.

McGuirk’s: Kieran McNally, 1 p.m.

Sea Ketch: Clint Lapointe, 1 p.m.

Sea Shell: The Reminisants, 7 p.m.

Smuttynose: Dapper Gents, 6:30 p.m.

Wally’s: Chris Toler, 3 p.m.; Eric Grant Band, 9 p.m.

Whym: Mark Lapointe, 6:30 p.m.

Hillsboro

Main Street: Jennifer Mitchell, 6 p.m.

Hudson

Lynn’s 102: karaoke w/George Bisson, 8 p.m.

laconia

Defiant Records & Craft Beer: The Hart of Sound, 5:30 p.m.

Fratello’s: Paul Warnick, 7 p.m.

Naswa: Weekend Kick Off Party, 4 p.m.

londonderry

Coach Stop: Liz Ridgely, 6 p.m.

Stumble Inn: All That 90’s, 8 p.m.

Manchester

Backyard Brewery: Sam Hammerman, 6 p.m.

Bonfire: Maddi Ryan

Derryfield: Gypsy Wild Duo, 6 p.m.; Neon Rodeo, 8 p.m.

Firefly: Chris Cavanaugh, 6 p.m.

Fratello’s: Lou Antonucci, 6 p.m.

The Foundry: Josh Foster, 6 p.m. The Hill: Patrick Synan, 5:30 p.m.

KC’s Rib Shack: Steve Haidaichuk, 6 p.m.

Murphy’s: Johnny Angel, 5:30 p.m.; Mo Bounce, 9:30 p.m.

Olympus Pizza: Chris Taylor, 7 p.m.

Shaskeen: Foo Fighters tribute, 8 p.m.

South Side Tavern: Cox Karaoke, 9 p.m.

Strange Brew: Off the Map, 9 p.m.

Meredith

Twin Barns: Dakota Smart, 5 p.m.; Rebecca Turmel Duo, 6 p.m.

Merrimack

Homestead: Chris Gardner, 6 p.m.

Tomahawk: Ralph Allen, 5 p.m.

Milford

Stonecutters Pub: DJ Dave O

karaoke, 9 p.m.

Moultonborough

Buckey’s: Russell James, 7 p.m.

Nashua

Millyard: Chris Voss, 6:30 p.m.

New Boston

Molly’s: live music, 7 p.m.

Northfield

Boonedoxz Pub: karaoke night, 7 p.m.

Penacook

American Legion Post 31: Jennifer Mitchell, 7 p.m.

Portsmouth

Gas Light: Pete Peterson, 2 p.m.; Sumx4 Band, 7 p.m.; KOHA, 9:30 p.m.

The Goat: Chris Toler, 9 p.m. Mojo’s: live music, 7 p.m

salem

Luna Bistro: Bella Perrotta, 7 p.m.

Michael’s Flatbread: Eddie Sands, 6:30 p.m.

Tuscan: Best Not Broken, 7 p.m.

sunapee

Livery Sunapee Harbor: Cecil Abels and the NE Bluegrass Band, 7:30 p.m.

Tilton

Pour Decisions: Tyler Levs and

NiTE MuSIC THIS WEEK

Joliet4, 7p.m.

Saturday, July 8

alton Bay

Dockside: Dave Clark, 8 p.m.

alton

Foster’s Tavern: Dave Clark, 7 p.m.

Bedford

Murphy’s: Ralph Allen, 6 p.m.

Brookline

Alamo: Matt Bergeron, 6 p.m.

Averill: Katie Dobbins, 1:30 p.m.

Bow

Chen Yang Li: Mikey G, 7 p.m.

Candia

The Barnyard: Jenni Lynn Duo, 6 p.m.

Concord

Area 23: Dusty Gray, 8:15 p.m.; Eric Lindberg, 9:30 p.m.

Everett Arena: Matty and the Penders, noon; Mikey G, 2:30 p.m.

Hermanos: Mark Bartram, 6:30 p.m.

Contoocook

Cider Co.: Garrett Smith, 4 :30 p.m.

Contoocook Farmers Market: Joel Begin, 9 a.m.

Epping

Railpenny: Gnarly Darling, 6 p.m.

Telly’s: MB Padfield, 8 p.m.

Exeter

Shooters: Tin Palace, 6 p.m.

Gilford

Patrick’s Pub: Sweetbloods, 6 p.m.

Goffstown

Village Trestle: Chris Perkins, 7 p.m.

Hampton Bernie’s: Mike Forgette, 1 p.m.;

MB Padfield, 1 p.m.; Fighting

Friday, 8 p.m.

Bogie’s: M&D, 7 p.m.

McGuirk’s: Mason Brothers, 1 p.m.

Sea Ketch: Paul Lussier, 1 p.m.;

Jodee Frawlee, 8:30 p.m.

Sea Shell: Dave Macklin Band, 7 p.m.

Smuttynose: Tim Theriault

Band, 6:30 p.m.

Wally’s: Francoix Simard, 2 p.m.; Fast Times, 9 p.m.

Whym: Liz Ridgely, 6 p.m.

Hillsboro

Main Street: Arthur James, 6 p.m.

Kensington

The Farm at Eastman’s Corner: Heavy Necker, 2 p.m.

laconia

Fratello’s: Chris Taylor, 6 p.m.

Naswa: DJ Terry, noon; live music, 4 p.m.

Tower Hill: line dancing, 7 p.m.

The Wreck Yard: Young Guns

Band, 6 p.m.; Jesse Again, 7 p.m.

londonderry

Coach Stop: Dave Zangri, 6 p.m

Stumble Inn: MoneyKat, 8 p.m.

Manchester

Backyard Brewery: Josh Foster, 6 p.m.

Bonfire: Country Roads, 7 p.m.

Derryfield: Jordan & Scott Duo, 6 p.m.; Lisa Love Exp, 8 p.m.

Firefly: KOHA, 6 p.m.

Fratello’s: John Chouinard, 6 p.m.

Foundry: Tyler Levs & Joliet4, 6 p.m.

The Goat: Musical Brunch with Brooks Hubbard, 10 a.m.

Great North Aleworks: Alli

Beaudry, 4 p.m.

The Hill: Chris Gardner, 5:30

p.m.

KC’s: Taylor Hughes, 6 p.m.

Murphy’s: Ken Budka, 5:30 p.m.; Last Kid Picked, 9:30 p.m.

Shaskeen: Sound Off Saturdays, 9 p.m.

Strange Brew: 2120 S Michigan Avenue, 9 p.m.

Wild Rover: Sam Hammerman, 5 p.m.

Meredith

Lakeview Tavern: Nicole Knox

Murphy, 6 p.m.

Twin Barns: Ian Galipeau, 6 p.m.

Merrimack

Homestead: Paul Gormley, 6 p.m.

Tomahawk: Randy McGarvey, 5 p.m.

Milford

Pasta Loft: Bruce Springsteen Tribute, 8 p.m.

Nashua

Sky Meadow: Justin Jordan, 3 p.m.

New Boston

Molly’s: live music, 7 p.m.

Pittsfield

Over the Moon: 2nd Time

Around, 7 p.m.

Portsmouth

Gas Light Pub: Paul Warnick, 2 p.m.; Whatsername, 7 p.m.; Jeff Mrozek, 9:30 p.m.

The Goat: Mike Forgette, 9 p.m. Summer in the Street: Jeff Warner & Friends, 5:30 p.m.

raymond

Pine Acres: The Exp Band, 7 p.m.

salem

Luna Bistro: Joey Canzano, 7 p.m. Tuscan: Mike Nolan, 1 p.m.; Rustfeather, 7 p.m.

salisbury

Black Bear: Johnny Friday, 2 p.m.

seabrook

Red’s: Redemption Band, 8 p.m.

Tilton

Pour Decisions: karaoke, 7:30 p.m.

Weare

Cold Springs: Heartbeat City, 7:30 p.m.

Sunday, July 9

Bedford

Copper Door: Nate Comp, 11 a.m.

Murphy’s: Jordan Quinn, 4 p.m.

Brookline

Alamo: Clint LaPointe, 4 p.m.

Averill House: Ted Mann, 1:30 p.m.

Canterbury Shaker Village: Wholly Rollers, 4 p.m.

Concord

Cheers: Lewis Goodwin, 5 p.m. White Park: Lucas Gallo, 10 a.m.

Contoocook

Cider Co.: Brad Myrick, 3 p.m.

Derry

Sabatino’s: Eddie Sands, 5 p.m.

Epping

Railpenny: SuperDry, noon

Francestown

Old Meetinghouse: Jacob MacKay, 4 p.m.

Goffstown

Village Trestle: Bob Pratte, 3:30 p.m.

Hampton

Bernie’s: Alex Anthony, 1 p.m.; Justin Jordan, 7 p.m.; Kash’d Out, 8 p.m.

Sea Ketch: Dave Clark, 8:30 p.m.

Sea Shell: Scott Brown and The Diplomats, 7 p.m.

Wally’s: MB Padfield, 2 p.m.

Hudson

The Bar: live music, 2 p.m.

Lynn’s 102: Triple Play, 7 p.m.

Kensington

The Farm at Eastman’s Corner: Lady Lupine, 2 p.m.

laconia

Belknap Mill: open mic, 2 p.m.

Bernini: Don Severance, 5 p.m.

Fratello’s: Chris Cavanaugh, 6 p.m.

T-Bones: Tim Kierstead, 4 p.m. The Wreck Yard: Jack Ancora, 1 p.m.

londonderry

Stumble Inn: J-Lo Duo, 4 p.m.

Manchester

Derryfield: Chad LaMarsh, 5 p.m.

Firefly: Chuck Alaimo, 11 a.m.

Foundry: Brad Myrick, 10 a.m.

The Goat: Mike Forgette, 10 a.m.

KC’s: Johnny Friday, 3 p.m.

Murphy’s: Sean Coleman, 3 p.m.

Stark Park: Debby Larkin/Jeff Stout Quintet, 2 p.m.

Strange Brew: Jam Tomorrow, 3 p.m.; One Big Soul Jam, 7 p.m.

To Share: Upright Dogs, 4 p.m.

Mason

The Range: Tall Mike’s Blues Groove, 3 p.m.

Merrimack

Tomahawk: Malcolm Salls, 4 p.m.

Milford

Riley’s Place: open mic w/ Blues Jam, 1 p.m.

Nashua

Stella Blu: Sam Hammerman, 3 p.m.

New Boston

Molly’s: live music, 1 p.m.

Northfield

Boonedoxz Pub: open mic, 4 p.m.

Portsmouth

Gas Light: Ralph Allen, 2 p.m.;

Rock Spring, 6 p.m.

The Goat: Rob Pagnano, 9 p.m.

salem

Copper Door: Lilly Innella, 11 a.m.

Luna Bistro: Rob Dumais, 4 p.m.

Tuscan: SPF$, 2 p.m.; Andrew Geano, 6 p.m.

seabrook

Beach Deck: Joey Canzano, 4 p.m.

Windham

Old School: Carter on Guitar, 2 p.m.

Monday, July 10

Bedford

Murphy’s: Chris Powers, 5:30 p.m.

Dover

Cara Irish Pub: open mic, 8 p.m.

Gilford

Patrick’s Pub: open mic w/ John McArthur, 6 p.m.

Hampton

Bernie’s: Pat Dowling, 7 p.m.

McGuirk’s: Kieran McNally, 1 p.m.

Sea Ketch: Doug Mitchell, 8:30 p.m.

Sea Shell: 13 Black, 7 p.m.

Wally’s: TJ Swan, 2 p.m.

Hudson

The Bar: karaoke with Phil

laconia

Fratello’s: Don Severance, 6 p.m.

londonderry

Stumble Inn: Lisa Guyer, 7 p.m.

Manchester

Fratello’s: Phil Jacques, 5:30 p.m.

The Goat: David Campbell, 9 p.m.

Murphy’s: Johnny Friday, 5:30 p.m.

Salona: music bingo w/ Jennifer

NiTE MuSIC THIS WEEK

Mitchell, 6 p.m.

Merrimack

Homestead: Doug Thompson, 5:30 p.m.

Nashua

Fody’s: karaoke night, 9:30 p.m.

Portsmouth

Gas Light: Sean Coleman, 7:30 p.m.

salem

Luna: Joel Cage, 5 p.m.

seabrook

Red’s: music bingo, 7 p.m.

Tuesday, July 11

Bedford

Murphy’s: Colin Hart, 5:30 p.m.

Concord

Eagle Square: Nevers Band, 7 p.m.

Hermanos: State Street Combo, 6:30 p.m.

Tandy’s: open mic, 8 p.m.

Hampton

Bernie’s: Sheldon Benton, noon

McGuirk’s: Craig LaGassa, 1 p.m.

Sea Ketch: Lewis Goodwin, 1 p.m.

Sea Shell: Kevin White (Garth Brooks tribute), 7 p.m.

Shane’s: music bingo, 7 p.m.

Wally’s: Mike Forgette, 3 p.m.; Grandson, 7 p.m.; musical bingo, 7 p.m.

Henniker

Henniker Commons: Andrew North and The Rangers, 6:30 p.m.

laconia

Fratello’s: Eric Grant, 6 p.m.

londonderry

Stumble Inn: Ralph Allen, 6 p.m.

Manchester

Fratello’s: Chris Lester, 5:30 p.m.

The Goat: Mokey Knife Fight

Lite, 9 p.m.

KC’s Rib Shack: Paul & Nate

open mic, 7 p.m.

Murphy’s: Jordan Quinn, 5:30 p.m.

Strange Brew: David Rousseau, 8 p.m.

Merrimack Homestead: Joanie Cicatelli, 5:30 p.m.

Nashua

Greeley Park: Shannachie, 7 p.m.

New Boston Common: The Bel-Airs, 6 p.m.

Portsmouth Gas Light: Johnny Angel, 7:30 p.m.

The Goat: Isaiah Bennett, 9 p.m.

seabrook

Backyard Burgers: music bingo with Jennifer Mitchell, 7 p.m. Red’s: country night, 7 p.m.

Wednesday, July 12

Bedford

Murphy’s: Dani Sven, 5:30 p.m.

Village Common Park Gazebo: Judy Pancoast, 6 p.m

Candia

Concert Series at the Gazebo: Nicole Knox Murphy, 6:30 p.m.

Canterbury

Farmers Market: Katie Dobbins

Concord

Courtyard Marriott: Chris

Lester, 5 p.m.

Hermanos: State Street Combo, 6:30 p.m.

Tandy’s: karaoke, 8 p.m.

Uno Pizzeria: Alex Cohen, 6 p.m.

Derry

Amphora: Clandestine, 6 p.m.

Fody’s: karaoke, 7 p.m.

Hampton

Bernie’s: Luffkid Trio, 7 p.m.;

Chris Toler, 7 p.m.

Bogie’s: open mic, 7 p.m.

L Street: live music, 4:30 p.m.

McGuirk’s: Karen Grenier, 1

p.m.

Sea Ketch: KOHA, 8:30 p.m.

Sea Shell: April Cushman, 7 p.m.

Wally’s: Jonny Friday Duo, 3 p.m.; live band karaoke, 8 p.m.

Hudson

Lynn’s 102: Papa Deux, 7 p.m.

Kingston

Saddle Up Saloon: Musical Bingo Nation, 7 p.m.

laconia

Fratello’s: Jordan Quinn, 6 p.m.

londonderry

Londonderry Common: Neurotic Gumbo, 7 p.m.

Stumble Inn: Chad LaMarsh, 6 p.m.

Manchester

Derryfield : Sam Hammerman, 6 p.m.

Fratello’s: Chris Taylor, 5:30 p.m.

The Goat: line dancing, 7 p.m.; Mike Forgette, 10 p.m.

Murphy’s: Alex Cormier, 5:30 p.m.

Stark Brewing: Cox Karaoke, 8 p.m.

Strange Brew: open mic w/ Will Bemiss, 8 p.m

Merrimack

Abbie Griffin Park: The Reminisants, 6 p.m.

Homestead: Ralph Allen, 5:30 p.m.

Milford

Stonecutters Pub: open mic, 8 p.m.

Nashua

Pressed Café: live music, 6 p.m.

Portsmouth

Gas Light: Clint Lapointe, 7:30 p.m.

The Goat: Rob Pagnano, 9 p.m. Press Room: open mic, 5:30 p.m.

rochester

Concerts on the Common: 3 Shades of Gray, 6:30 p.m.

ClarKe ComedY

If there was a Mount Rushmore of standup comedy, lenny Clarke would be on it. The beloved Boston comedian’s No Holds Barred tour takes him to the Rex (23 Amherst St., Manchester, 668-5588, palacetheatre.org) on Friday, July 7, at 7:30 p.m. Tickets cost $25 plus fees.

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Trivia

Events

• 21+ Scratch Ticket Bingo

Wednesday, July 12, at 7 p.m. at Chunky’s in Manchester (707 Huse Road in Manchester; chunkys.com). $12 secures your seat and gives you one bingo card.

• 21+ Scratch Ticket Bingo

Thursday, July 13, at 7 p.m. at Chunky’s in Nashua (151 Coliseum Ave. in Nashua; chunkys. com). $12 secures your seat and gives you one bingo card.

Concerts

Venues

Averill House Vineyard

21 Averill Road, Brookline, 3712296, averillhousevineyard.com

Bank of New Hampshire Pavilion

72 Meadowbrook Lane, Gilford, 293-4700, banknhpavilion.com

Bank of NH Stage in Concord 16 S. Main St., Concord, 2251111, banknhstage.com

Capitol Center for the Arts Chubb Theatre, 44 S. Main St., Concord, 225-1111, ccanh.com

Colonial Theatre 609 Main St., Laconia, 800-6578774, coloniallaconia.com

The Community Oven

845 Lafayette Road, Hampton, 601-6311, thecommunityoven.com

Crows’ Feat Farm

178 Drinkwater Road, Kensington, crowsfeatfarm.org

The Flying Monkey 39 Main St., Plymouth, 5362551, flyingmonkeynh.com

Hampton Beach Casino Ballroom 169 Ocean Blvd., Hampton Beach, 929-4100, casinoballroom.com

Jewel Music Venue 61 Canal St., Manchester, 819-

Weekly

• Thursday trivia at Station 101 (193 Union Sq., Milford, 2495416) at 6:30 p.m.

• Thursday trivia at Great North Aleworks (1050 Holt Ave., Manchester, 858-5789, greatnorthaleworks.com) from 7 to 8 p.m.

• Thursday trivia with Game Time Trivia at Hart’s Turkey Farm (223 Daniel Webster Hwy., Meredith, 279-6212, hartsturkeyfarm. com) from 7 to 9:30 p.m.

• Thursday trivia at Yankee Lanes (216 Maple St., Manchester, 625-

9336, jewelmusicvenue.com

Jimmy’s Jazz and Blues Club 135 Congress St., Portsmouth, 888-603-JAZZ, jimmysoncongress.com

LaBelle Winery 345 Route 101, Amherst, 6729898, labellewinery.com

LaBelle Winery Derry 14 Route 111, Derry, 672-9898, labellewinery.com

The Music Hall 28 Chestnut St., Portsmouth, 436-2400, themusichall.org

The Music Hall Lounge 131 Congress St., Portsmouth, 436-2400, themusichall.org

Nashua Center for the Arts 201 Main St., Nashua, 800-6578774, nashuacenterforthearts. com

The Orchard Chapel 143 Exeter Road, Hampton Falls, 244-0202, thewordbarn. com

Palace Theatre 80 Hanover St., Manchester, 668-5588, palacetheatre.org

Park Theatre 19 Main St., Jaffrey, 532-9300, theparktheatre.org

Press Room 77 Daniel St., Portsmouth, 431-

9656, yankeelanesentertainment. com) at 7 p.m.

• Thursday Opinionation by Sporcle trivia at Uno Pizzeria & Grill (15 Fort Eddy Road in Concord; 226-8667) at 7 p.m.

• Thursday Kings trivia at Game Changer Sports Bar (4 Orchard View Dr., Londonderry; 216-1396, gamechangersportsbar.com) from 8 to 10 p.m.

• First Thursday of every month trivia at Fody’s (9 Clinton St., Nashua; fodystavern.com) at 8 p.m.

• Friday Team Trivia at Cheers (17 Depot St., Concord, 228-0180,

5186, pressroomnh.com

The Range 96 Old Turnpike Road, Mason, 878-1324, therangemason.com

Stone Church 5 Granite St., Newmarket, 6597700, stonechurchrocks.com

The Strand 20 Third St., Dover, 343-1899, thestranddover.com

3S Artspace 319 Vaughan St., Portsmouth, 766-3330, 3sarts.org

Tupelo Music Hall 10 A St., Derry, 437-5100, tupelomusichall.com

The Word Barn 66 Newfields Road, Exeter, 2440202, thewordbarn.com

shows

• Sugaray Rayford Thursday, July 6, 7:30 p.m., Jimmy’s

• Rumours—A Fleetwood Mac Tribute Thursday, July 6, 7:30 p.m., Music Hall

• Trevor Hall & the Great In-Between Thursday, July 6, 8 p.m., Casino Ballroom

• Sam Hunt Friday, July 7, 5:30 p.m., Bank of NH Pavilion

• Julie Rhodes Friday, July 7, 7 p.m., 3S Artspace

• Damn Tall Buildings Friday, July 7, 7 p.m., Word Barn

• Kirk Whalum Friday, July 7, 7:30 p.m., Jimmy’s

unnY Fogg

Restaurant owner turned comedian Dennis Fogg has played more than 500 sets since starting his standup career three decades ago, and his tight 10 has taken him from the comedy clubs of Bangor, Maine, to the stages of Mohegan Sun and Foxwoods Casino. He comes to Murphy’s Taproom (494 Elm St., Manchester, scampscomedy.com/shows) on Saturday, July 8, at 8 p.m. Tickets cost $20 plus fees. Cutline.

cheersnh.com) from 8:30 to 9:30 p.m. in the lounge.

• Tuesday trivia at Reed’s North (2 E. Main St. in Warner, 456-2143, reedsnorth.com) from 6 to 8 p.m.

• Tuesday trivia at Fody’s (187 Rockingham Road, Derry, 4046946, fodystavern.com) at 7 p.m.

• Tuesday trivia at Area 23 (254 N. State St., Concord, 881-9060, thearea23.com) at 7 p.m.

• Tuesday trivia at Lynn’s 102 Tavern (76 Derry Road, Hudson, 9437832, lynns102.com), at 7 p.m.

• Tuesday Geeks Who Drink trivia at Peddler’s Daughter (48

• Peace Frog (Doors tribute) Friday, July 7, at 8 p.m., Tupelo

• Katie Dobbins Saturday, July 8, 1:30 p.m., Averill House

• Barenaked Ladies/Five for Fighting/Del Amitri Saturday, July 8, 5:30 p.m., Bank of NH Pavilion, Gilford

• Joywave Saturday, July 8, 7 p.m., Cisco Brewers Portsmouth

• Victor Wainwright & The Train Saturday, July 8, 7:30 p.m., Jimmy’s

• Linda Eder Saturday, July 8, 7:30 p.m., Brewster Academy Wolfeboro

• Dueling Pianos Saturday, July 8, 8 p.m., Tupelo

• Club d’Elf Saturday, July 8, 8 p.m., Stone Church

• Echoes of Floyd/Boomsoss

Saturday, July 8, 8 p.m., Bank of NH Stage

• Gimme Gimme Disco Saturday, July 8, 8 p.m., Casino Ballroom

• Ted Mann Sunday, July 9, 1:30 p.m., Averill House

• Cormac McCarthy & His Band Sunday, July 9, 3 p.m., Crows’ Feat Farm

• The Allman Betts Band Sunday, July 9, 7 p.m., Nashua Center for the Arts

• L.A. Guns starring Phil Lewis and Tracii Guns Sunday, July 9, 7 p.m., Tupelo

Main St., Nashua, 821-7535, thepeddlersdaughter.com), from 8:30 to 10:30 p.m.

• Wednesday trivia at Main Street Grill and Bar (32 Main St., Pittsfield; 435-0005, mainstreetgrillandbar.com) at 6:30 p.m.

• Wednesday trivia at Popovers (11 Brickyard Sq., Epping, 7344724, popoversonthesquare.com) from 6:30 to 8 p.m.

• Wednesday Kings Trivia at KC’s Rib Shack (837 Second St., Manchester, 627-7427, ribshack. net), sponsored by Mi Campo, in Manchester 7 to 9 p.m..

• Mimi Fox Sunday, July 9, 7:30 p.m., Jimmy’s

• Dave Matthews Band Tuesday, July 11, and Wednesday, July 12, 5 p.m., Bank of NH

Pavilion, Gilford

• Bob James Tuesday, July 11, 7:30 p.m., Jimmy’s

• Stillhouse Junkies Wednesday, July 12, 7 p.m., Word Barn

• The Joanna Connor Band

Wednesday, July 12, 7:30 p.m., Jimmy’s

• Straight No Chaser — The Yacht Rock Tour Wednesday, July 12, 7:30 p.m., Music Hall

• Blind Adam and the Federal League Wednesday, July 12, 8 p.m., Press Room

• Stillhouse Junkies Wednesday, July 12, at 7 p.m., Word Barn

• Peter Frampton Thursday, July 13, 5 p.m., Bank of NH Pavilion

• The Fabulous Thunderbirds

Thursday, July 13, 6 p.m. & 8:30 p.m., Music Hall Lounge

• Bettye Lavette Thursday, July

13, 7:30 p.m., Jimmy’s

• Won’t Back Down (Tom Petty Tribute) Thursday, July 13, 8 p.m., LaBelle Amherst

• Survive the Sun Thursday, July 13, 8 p.m., Stone Church

• Tab Benoit Thursday, July 13,

COMEDy THIS WEEK anD bEyOnD

• Take Me To Church with Stephen Francescone Stone Church (5 Granite St., Newmarket, 659-7700, stonechurchrocks. com), Thursday, July 6, 7:30 p.m.

• Lenny Clarke Rex (23 Amherst St., Manchester, 6685588, palacetheatre.org), Friday, July 7, 7:30 p.m.

• Bob Marley Colonial Theatre (609 Main St., Laconia, 800657-8774, coloniallaconia.com), Friday, July 7, 8:30 p.m. and Saturday, July 8, 8 p.m.

• Tom Cotter Chunky’s (707 Huse Road, Manchester; chunkys.com), Friday, July 7, and Saturday, July 8, at 8:30 p.m.

• Will Noonan Nashua Center for the Arts (201 Main St., Nashua, 800-657-8774, nashuacenter-

• Wednesday trivia at Millyard Brewery (125 E. Otterson St., Nashua; 722-0104, millyardbrewery.com) at 7 p.m.

• Wednesday trivia at The Bar (2b Burnham Road, Hudson, 9435250) at 7 p.m.

• Wednesday trivia at City Hall Pub (8 Hanover St.; 232-3751, snhhg.com) at 7 p.m.

• Wednesday World Tavern Trivia at Fody’s Tavern (9 Clinton St. in Nashua, fodystavern.com, 577-9015) at 8 p.m.

8 p.m., Nashua Center for the Arts

• Marvel Prone/Summer Cult Thursday, July 13, 8 p.m., Music Hall

• John Brickley Friday, July 14, 5:30 p.m., Park Theatre

• Counting Crows Friday, July 14, 6 p.m., Bank of NH Pavilion

• Halley Neal/Pretty Saro Friday, July 14, 7 p.m., 3S Artspace

• Billy Keane & the Waking Dream Friday, July 14, 7 p.m., Word Barn

• Damn the Torpedoes (Tom Petty tribute) Friday, July 14, 7:30 p.m., Flying Monkey

• Bruce in the USA (Bruce Springsteen tribute) Friday, July 14, 8 p.m., Tupelo

• The Rockingham Groove

Friday, July 14, 8 p.m., Stone Church

• Dreams To Stage Finale Friday, July 14, 8 p.m., Strand

• The HillBenders Friday, July 14, 8 p.m., Rochester Opera House

• Tom Rush with Matt Nakoa Friday, July 14, 8 p.m., Nashua Center for the Arts

• Southern Hospitality Saturday, July 15, 5 p.m., The Range

• The Head & The Heart Saturday, July 15, 5:30 p.m., Bank of NH Pavilion, Gilford

forthearts.com), Saturday, July 8, 7:30 p.m.

• Dennis Fogg Murphy’s Taproom (494 Elm St., Manchester, scampscomedy.com/shows), Saturday, July 8, 8 p.m.

• Ace Aceto Headliners (DoubleTree By Hilton, 700 Elm St., Manchester, headlinerscomedyclub.com ), Saturday, July 8, 8:30 p.m.

• Kerri Louise Chunky’s (151 Coliseum Ave., Nashua; chunkys.com , Saturday, July 8, 8:30 p.m.

• Juston McKinney LaBelle (14 Route 111, Derry, 672-9898, labellewinery.com), Thursday, July 13, 8 p.m.

• Nick Hoff & Friends Rex (23 Amherst St., Manchester, 668-

Ace Aceto.

5588, palacetheatre.org), Friday, July 14, 7:30 p.m.

• Tupelo Night of Comedy with Rafi Gonzales, Matt Barry & Tim McKeever Tupelo (10 A St., Derry, 437-5100, tupelomusichall.com), Saturday, July 15, 8 p.m.

• Jay Chanoine Murphy’s Taproom, (494 Elm St., Manchester, scampscomedy.com/shows), Saturday, July 15, 8 p.m.

“Another Steak Out”— they all make the cut.

53. Pop-up breakfast food?

56. Director Ang

58. Betty White’s character on “The Golden Girls”

61. Indian restaurant basketful

62. “Another Green World” composer Brian

63. School poster paper

64. Celtic great Larry

65. Tax form ID

66. “Why am I included in this?”

67. A&E component

Down

1. Baby buggy, to Brits

2. Absolute sovereignty

3. Espionage device, pre-digital era

4. Triceps spot

5. Yellowstone grazers

6. Palindromic name

across

1. Haydn’s nickname

5. The Big ___ (“Chantilly Lace” singer)

11. Drain of energy

14. River that passes by Essen, Germany

15. European country, to its residents

16. Boxing victory, for short

17. Nucleus locale

18. Aggressive handshaker’s quality

20. Isle of ___ (Irish Sea land)

21. Nuts

22. 15-Across’s capital, to us

23. Frankincense, e.g.

25. Amorphous (or creepy

U.K. TV character Mr. ___... yeah, go look it up)

27. ___ Bell (Anne Bronte pseudonym)

28. Protagonist in “Racing Stripes,” e.g.

31. Nondiscrimination hiring letters

32. Sudden good fortune, for example

35. Prefix with “allergenic”

36. A complete buzzkill

37. “Buyer beware” phrase

41. Shade enhanced by a diet of shrimp

44. Musical tool

47. “All good, thanks”

48. 1980s TV character

Brewster

49. Home of the world’s tallest building for about six years

51. Like Rembrandt

52. “Alice’s Restaurant” singer Guthrie

7. Gearshift position

8. Bit of strategy

9. One at Oktoberfest

10. Dryer at a car wash, sometimes

11. Flash light?

12. “Kimberly ___” (2023 Best Musical Tony winner)

13. Olive’s guy

19. Miracle-___ (plant food brand)

21. Charles, now

24. “___ Flubber” (movie

sequel)

25. Carried along, colloquially

26. Fond du ___, Wisconsin

27. Koln complaint

28. Goes fast

29. ___ Trinket (Elizabeth Banks, in “The Hunger Games”)

30. Straightforward

33. As a friend, in Paris

34. Completely broken

38. Author Upton

39. German Y.A. fantasy series adapted into a 2008 movie

40. Blue, in jigsaw puzzles, often

42. Two Truths and a ___ (icebreaker game)

43. Orchestral work

44. Disconcerting looks

45. Producer Spelling and others

46. Subject of the article “How Tom Hanks

Made Us Cry Over a Volleyball”

50. “The Raven” author

51. Ram maker

53. City northeast of Reno

54. Chutzpah

55. Eat away (at)

57. Remnants

59. On the double

60. “Boo-___!”

Last Week’s Answers:

1-4-23

Jonesin’

answer from pg 39 of 6/29

● Each row and each column must contain the numbers 1 through 4 (easy) or 1 through 6 (challenging) without repeating.

● The numbers within the heavily

outlined boxes, called cages, must combine using the given operation (in any order) to produce the target numbers in the top-left corners.

61. Hawks’ and Bucks’ org.

@2023 Matt Jones

i’ll give you an answer in the morning

across

1. Meat Loaf “I’ll never __ you and that’s a fact”

6. Arctic Monkeys ‘__ Wanna Know’

9. James and Morrison

13. U2 ‘__ Will Send His Angels’

14. They are put in mags for upcoming tour buzz

15. ‘90 Alice In Chains EP ‘__ Young’

16. Singular Dropkick Murphys song?

17. ‘13 Stone Sour hit ‘Do __ Favor’

18. JT Hodges ‘Give __ More Night’

19. Bob Seger jam covered by Thin

Lizzy

21. George Harrison ‘__ Pity?’

23. ‘Time Ago’ band Black __

24. Canine fan Jimmy Buffett: “You’re better off with __”

25. Treasured album

28. Scarlett Johansson sidekick Pete

30. Kenny Rogers “There’ll __ enough for counting, when the dealing’s done”

35. “Let me sleep __, I’ll give you an answer in the morning”

37. Leo and Nugent

39. Donnas wear it ‘Dirty’

40. Acting sing/songer Lovato

41. UB40 “__ am baby, come and take me”

43. Pepsi drink a sober star may have

44. Dressing room rule: “Don’t make __!”

46. ‘One Thing Leads To Another’ band

47. Kate Bush is ‘Running Up’ it

48. Savatage’s 2001 ‘Poets And __’

50. Boy band ‘N __

52. Repeated word in Black Eyed Peas song about rapper Kim?

53. Mark Lanegan song about a coffee shop?

55. Solos make you ooh and this

57. Energize, as a performance

61. Like wordy content of a song

65. Guns N’ Roses ‘End Of Days’ soundtrack song ‘Oh __’

66. Jeff Lynne ‘Showdown’ band (abbr)

68. ‘Washington Square Serenade’ Steve

69. ‘96 Asia album played in a large venue?

70. 80s rapper/Ace Ventura actor

Tone

71. ‘10 Gorillaz single almost called “Style”?

72. Meat Loaf ‘__ Dry Eye In The House’

73. Aerosmith ‘Sick __ Dog’

74. Modest Mouse spilled on the rug and has ‘Novocaine’ one now

Down

1. Rollins Band “Cause I’m a __!”

2. Explaining Atlas Genius song?

3. They can grow w/fame

4. Relating to music using conventional keys

5. Beck ‘The New Pollution’ album

6. Concert broad or this

7. Dedicated lines

8. Joe Jackson “__ baby, baby can’t you see?”

9. ‘Do You Want To Touch Me’ Joan

10. Bryan Adams “Everything __ do it for you”

11. Like new condition

12. Steve Winwood “While you __ __ chance, take it”

15. Hall & Oates see a ‘__ Bull’ fly away

20. Shakey Graves “You and __ __ know that the house is haunted”

22. Lisa Marie Presley song

24. Papa Roach will lift up on ‘Face Everything __’

25. Alice In Chains self-titled album song for the Lord

26. Blink-182 ‘What’s My Age Again?’ album ‘__ Of The State’

27. What Ashlee Simpson did on

SNL

29. ‘Come Back Brighter’ UK band

31. Guitar expert you take on tour

32. AC/DC “I wanna cover you __”

33. Fakers __ Vanilli

34. Metallica ‘Whiplash’ album ‘Kill __’

36. ‘The White Albun’ Aussies (abbr)

38. Like Shakira, for one

42. The Offspring ‘__ On The Hombre’

45. Cuban ‘If You Go’ Jon

49. ‘Because You’re Mine’ __ King Cole

51. Misfits classic ‘Last __’

54. Meat Loaf “I __ storm coming in”

56. Widely-covered songwriter John

57. Chicago told us to check the “male” box with ‘I’m __’

58. ‘Eli & The Thirteenth Confession’ Laura

59. ‘What Do __?’ asks Buzzcocks

60. Seal digs the ‘__ Lisa’ painting

61. Ricky Martin ‘Livin La Vida __’

62. Lyle Lovett handed us a tissue and sang ‘Don’t __ Tear’

63. Mariah Carey ‘__ Want For Christmas Is You’

64. ‘Come Around Sundown’ Kings Of __

67. Counting Crows ‘__ Angeles’

© 2023 Todd Santos

Todd’s new book Rock and Roll Crosswords Vol. 1 is available now on Amazon.

ROCK ANd ROll CROSSWORdS BY TODD SANTOS

Puzzle B

Puzzle C

Puzzle A

NiTE SuDOKu

Fill in the grid so that every row, every column, and every 3x3 box contains the digits 1 through 9. See last week's puzzle answers on pg 41.

R&R answer from pg40 of 6/29

SiGNS Of lifE

All quotes are from Playing With Myself, by Randy Rainbow, born July 6, 1981.

Cancer (June 21 – July 22) I didn’t know what to do with all my emotions. I lit a Bath & Body Works candle and recited the haftarah from my bar mitzvah. Take it one emotion at a time.

Leo (July 23 – Aug. 22) For some reason, though, when it came time to audition for school plays, I was able to put my insecurities and timidity on hold, get in there, and get the job done. Do the job, get a promotion.

Virgo (Aug. 23 – Sept. 22) I moved on to a new pair of friends: pizza bagels and potato chips. Are you ready for the next thing?

Libra (Sept. 23 – Oct. 22) Other than my weekend getaways to the Hollybrook Retirement Community … I did not have much of a social life. Socialize.

Scorpio (Oct. 23 – Nov. 21) It was more than childish enthusiasm; it was a focused and driven passion. I had that in me, too. It just hadn’t occurred to me until now to express it through interior design! Interior design, crayons, souffles — express your passion.

Sagittarius (Nov. 22 –Dec. 21) After a month of ballroom bingo, Mermaid Lounging, and countless bottles of shampoo, Frank and I both decided we’d had enough. Enough is enough.

Capricorn (Dec. 22 – Jan. 19) I still wasn’t wearing pants when I attended the 73rd Primetime Emmy Awards in September of 2021. … Because of my rehearsal schedule, I couldn’t fly out to L.A. for the ceremony, so I opted to attend virtually from home, via Zoom. Pants may not be necessary.

Aquarius (Jan. 20 – Feb. 18) Oh, I also wrote a book! (I guess you already figured that out by now.) Celebrate an

accomplishment.

Pisces (Feb. 19 – March 20) My face was glued to my Game Boy and the cassette tape of The Little Mermaid soundtrack was now roughly in its twenty-fourth rotation on the car stereo. Enjoy some fresh entertainment.

Aries (March 21 – April 19) Regardless of my tantruming and waterworks, a few weeks later I was saying goodbye to everyone and everything I knew, rolling up my Patrick Swayze poster, and on the road heading for the Sunshine State. Bring sunscreen.

Taurus (April 20 – May 20) I was inspired by Josh [Gad], even back then. Before long, my bedroom was also decorated like the Magic Kingdom. Get inspired, spruce things up.

Gemini (May 21 – June 20) My first three periods on Spirit Day went off without a hitch. I was rocking my new look and feeling surprisingly full of myself…. it did feel nice to participate, and I loved the idea that Jason and I were in this together. Who’s got spirit? You do!

Public Events

10TH -13TH - DERRY

12TH - AMHERST

13TH - DERRY

13TH - AMHERST

Kids Summer Golf Camp (Mon-Thurs.)

Cooking with Wine Class: South American Recipes

Juston McKinney Comedy Show

• Don Julio Tequila Pairing Dinner

• Won’t Back Down:

A Tribute to Tom Petty

14TH - DERRY

15TH - AMHERST

15TH - DERRY

15TH - DERRY

17TH - 20TH - DERRY

20TH - AMHERST

Don Julio Tequila Pairing Dinner

Yoga at the Vineyard

Yoga at the Vineyard

Art of Wine Blending Workshop

Kids Summer Golf Camp (Mon-Thurs.)

Dueling Pianos with the Flying Ivories

Sudoku Answers from pg40 of 6/29

Puzzle A Puzzle B

Puzzle C

22ND - AMHERST

Joshua Tree: The Ultimate U2 Tribute Concert

• Yoga at the Vineyard

• Murder Mystery Dinner Party

22ND - DERRY Yoga at the Vineyard

24TH -27TH - DERRY

27TH - DERRY

29TH - AMHERST

29TH - DERRY

30TH - AMHERST

JULY 31ST - AUG 3RD DERRY

21ST - DERRY Must

Kids Summer Golf Camp (Mon-Thurs.)

Vegas McGraw Country Concert

Yoga at the Vineyard

Yoga at the Vineyard

Mindfulness Outdoor Experience

Kids Summer Golf Camp (Mon-Thurs.)

Presented By:

Emerald Downs racetrack in Auburn, Washington, switched things up on June 25 with a Grandparents Race, WMTV reported. It was part of Grandparents Weekend, where nanas and pop-pops received free admittance and could participate in prize drawings. About 25 grandparents competed in the race, charging out of the horse gates toward a finish line about 40 yards away. Two of the racers stumbled and fell during the sprint, but no one was hurt. Steve Butler of Everett, Washington, was declared the winner. WMTV, June 26

for the Birds

The Cotehele medieval house in Cornwall, England, was all set to be the site of a five-day cherry-picking festival starting on June 28, the BBC reported, but blackbirds foiled the plan. Laura Jarman of the National Trust said that 80 trees were full of the fruits on June 19, but two days later “the gardener came to tell me they’d all gone ... feasted on by the very cheeky blackbirds. They’re so cute, we don’t mind too much,” she added. The site still plans to host an apple-picking event later in the year. BBC, June 23

At your NH Liquor &

Outlets

Government in Action

Paavo Arhinmaki, 46, the deputy mayor of Helsinki, Finland, was caught in the act on June 23 as he and a friend spray-painted graffiti in a railway tunnel in the capital city, the Associated Press reported. The Finnish Transport Infrastructure Agency said the cost to clean up the graffiti would be about $3,830, but it’s not clear if the deputy mayor will face charges. “I have committed a crime and bear full responsibility for it,” Arhinmaki said, calling his actions “stupid fooling around.” However, he is refusing to resign his position. AP, June 28

i nexplicable

Public restrooms are a gamble on the best day, but in Columbus, Indiana, a discovery in the bathroom at Mill Race Park raised the bar: David Lancaster, part of the cleaning crew, found a dead octopus in a toilet there on June 22, with its long tentacles hanging out of the bowl. Fox59-TV reported that Mark Jones, director of the park department, said he didn’t know how the octopus had come to be in the toilet, but it had been removed. Fox59, June 26

u nclear on the Concept

When Oak Park and River Forest High School in Oak Park, Illinois, underwent a cybersecurity audit, TechCrunch reported, the vendor mistakenly reset every student’s password, which prevented students from being able to log into their Google account. Naturally, the school wanted to rectify the situation, so on June 23, they sent parents an email: “To fix this, we have reset your child’s password to Ch@ngeme! so that they can once again access their Google account. We strongly suggest that your child update their password to their own unique password as soon as possible.” What could go wrong? Manning Peterson, an OPRF student’s mom, noted, “This is terribly insecure and you have just invited every single student’s accounts to get hacked.” It took the school a day to realize its mistake, whereupon it promised to send “a special password process that will be unique to your specific student.” TechCrunch, June 29

Great Art!

German artist Werner Hartl of Reichersbeuern paints stunning agriculture and landscape scenes, mostly of cows, Oddity Central reported. What sets Hartl apart

is his medium of choice: diluted cow manure. Hartl places a canister beneath a cow’s rear end as it poops, then mixes the dung with water. “I use watered-down dung for the light shades ... I use dung with no water mixed in for the dark shades,” Hartl explained. “When it is wet, the ‘paint’ is a bit funky, but when it’s completely dry, it doesn’t smell anymore,” he said. Oddity Central, June 23

i t’s Good To Have Goals

“Highpointing” enthusiasts seek to find tallest points in a geographic region. The hobby intrigues former Colorado resident Andrew Karr, so it’s only natural that in his new home state of Florida, he’d continue the quest. According to The Messenger, Karr has pledged to summit the highest point of every county in Florida — the flattest state in the country. He studies maps, rents kayaks and asks landowners for permission to cross their property to achieve his goal, and he’s almost there: He’s summitted 61 out of 67 counties. The Messenger, June 29

Sources according to uexpress.com. From the editors at Andrews McMeel Syndication. See uexpress.com/contact

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