“And I get to wake up every morning with you?” he asked softly.
“Yes. Well, every morning unless we’re on a case. Sometimes-”
“Sometimes,
“Yes, but you know-”
“Shut up while we’re both ahead. Kiss me,” he said. She did.
And while she kissed him, she thought she saw a number of the ghosts of Salem and Salem Village swirling vaguely in the mist. Looking on.
Smiling.
In my quest for regional food and drink, I asked my Massachusetts friends and family what they considered to be
So…beer drinkers, there you have it. Sam Adams!
But long ago, another drink was quite popular, and is becoming so again: a good rum punch. This was begun by the hearty seafarers who came to the New England shores, fishermen, whalers, pirates and more. There are many variations, of course, but rum was the drink of the New World, and it was allotted to seamen. To stretch it out, improve taste and perhaps keep from falling overboard, seamen began to add things to rum. Sugar, because sugar is sweet. Fruit, because fruit is sweet-and keeps those at sea clear of the dreaded scourge of scurvy!
RUM PUNCH
Single serving.
1 shot Captain Morgan rum (Arrrrgh. Get your pirate going.)
1 shot light rum. (Bacardi, or even a flavored Bacardi.
Your choice-there are so many out there!)
2 oz orange juice
2 oz grapefruit juice
1 tsp sugar (Dieting? Sugar substitute works fine, and may help…a wee bit!)
Splash of 7Up or other lemon/lime soft drink
(Variations include adding a touch of grenadine instead of sugar, adding orange or other fruit-flavored liqueur, or making your own mixture of rums, as in, say, Bacardi light, dark and flavored.)
Mix ingredients with ice. Sugar-frost a cocktail glass and serve straight up, or serve on the rocks.
For a crowd, use a large punch bowl, a half bottle of dark rum, a half bottle of light rum, a half gallon of orange juice, a half gallon of grapefruit juice, one bottle of 7Up (or other), ten tablespoons sugar, a touch of grenadine and add fruit slices to the bowl.
Drink!
Ah, New England winters! They’re brutal at best. Staying warm is a challenge, and throughout history, our hearty Yankee friends have learned the secrets of thawing themselves out. New England clam chowder is one of the delicious delicacies they have shared with the nation and is one of the tastiest and heartiest soups to be found. Great to make and enjoy before a roaring fire.
NEW ENGLAND CLAM CHOWDER
Serves 6.
3 tbsp butter (or substitute, if you choose; salt-free is fine)
1 medium onion, finely diced
2 celery stalks, sliced into ?-inch pieces
3 tbsp all-purpose flour
2 cups chicken stock (Are you an almost-vegetarian who eats fish? Use vegetable stock)
2 cans chopped clams in juice
1 cup heavy cream 1
lb potatoes, cut into ?-inch cubes (Tip: buy potatoes that would taste delicious in baked form)
1 bay leaf
Salt and pepper to taste
Using a large pot, heat the butter without burning or scalding over a medium-high heat. Add the onions and celery and saute. Carefully add in the flour and stir for consistency. Add the stock and the juice from the cans of chopped clams. When the mixture is thoroughly combined, add the potatoes and the bay leaves. Keep stirring while you bring the mixture to a simmer, and then heat on a lower temperature for about twenty minutes. Add the clams and salt and pepper to taste, and cook for another two to five minutes, keeping the clams firm. Add an extra touch with homemade croutons! Take an old baguette, French or Italian bread, and cube the pieces. Saute in two tablespoons of butter, substitute or olive oil. Add seasoning to taste, such as garlic powder, pepper and salt. When they are crispy and dry, serve on the soup.
Garnish with a sprig of fresh parsley, or…serve in a bread bowl!
My personal favorite dish when I arrive in New England is baked scrod. Start out with fresh fish! Or purchase filets from a company known for expert freezing.
BAKED SCROD
Serves 4. (To serve 6 or 8, add a quarter or a half to all ingredients)
4 scrod fillets
2 tbsp lemon juice
1 ? cups white wine
Salt and pepper to taste
? cup melted butter (reserve half)
1 ? cups dried breadcrumbs
