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Tips for Holiday Entertaining

Pr i m eTi m eNovember 2011

1944 Warwick Ave.Warwick, RI 02889

401-732-3100 FAX 401-732-3110

Distribution Special Delivery

PUBLISHERSBarry W. Fain, Richard G. Fleischer,

John Howell

EDITORMeg Fraser

[email protected]

MARKETING DIRECTOR Donna Zarrella

[email protected]

CREATIvE DIRECTORLinda Nadeau

[email protected]

WRITERSDon Fowler, Don D’Amato, John Howell,Joan Retsinas, Mike Fink, Meg Chevalier,Cynthia Glinick, Joe Kernan, Kerry Park

ADvERTISING REPRESENTATIvES

Donna Zarrella – [email protected] Soder, Lisa Mardenli, Janice Torilli,

Suzanne Wendoloski, Gina Fugere

CLASSIfIED ADvERTISING REPRESENTATIvES

Sue Howarth – [email protected] Wardell – [email protected]

PRODUCTION STAffMatt Bower, Joseph Daniels,

Brian Geary, Lisa Yuettner

A Joint Publication of East Side Monthlyand Beacon Communications.

PrimeTime Magazine is published monthly and is available at over 400 locations throughout Rhode Island. Letters to the editor are welcome. We will not print unsigned letters unless exceptional circumstances can be shown.

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Pr i m eTi m eNovember 2011

1944 Warwick Ave.Warwick, RI 02889

401-732-3100 FAX 401-732-3110

Distribution Special Delivery

PUBLISHERSBarry W. Fain, Richard G. Fleischer,

John Howell

EDITORMeg Fraser

[email protected]

MARKETING DIRECTOR Donna Zarrella

[email protected]

CREATIvE DIRECTORLinda Nadeau

[email protected]

WRITERSDon Fowler, Don D’Amato, John Howell,Joan Retsinas, Mike Fink, Meg Chevalier,Cynthia Glinick, Joe Kernan, Kerry Park

ADvERTISING REPRESENTATIvES

Donna Zarrella – [email protected] Soder, Lisa Mardenli, Janice Torilli,

Suzanne Wendoloski, Gina Fugere

CLASSIfIED ADvERTISING REPRESENTATIvES

Sue Howarth – [email protected] Wardell – [email protected]

PRODUCTION STAffMatt Bower, Joseph Daniels,

Brian Geary, Lisa Yuettner

A Joint Publication of East Side Monthlyand Beacon Communications.

PrimeTime Magazine is published monthly and is available at over 400 locations throughout Rhode Island. Letters to the editor are welcome. We will not print unsigned letters unless exceptional circumstances can be shown.

inThisissue

fOOD & DRINKLet’s talk turkey ............................................................................. 10Pass the eggnog, please ......................................................... 13Chef Series ...................................................................................... 14Mix it up ........................................................................................... 24

SENIOR ISSUESDirector’s Column ....................................................................... 11Entertaining all ages at Scallop Shell ............................... 14Retirement Sparks ...................................................................... 26

LIfESTYLESWhat do you Fink? ...................................................................... 12That’s Entertainment ................................................................. 19Sunday drivers .............................................................................. 25

PEOPLE & PLACESDoer’s profile ................................................................................. 16A Worthy Cause ........................................................................... 20Glimpse of RI’s Past..................................................................... 22Turkey trot tradition begins .................................................. 23

onThecoverEfendi Atma (PhoTo by meg Fraser)

Meg Fraser editor

nexTmonTh December can only mean one thing for us at PrimeTime, and that’s our annual holi-day issue. No matter what you celebrate or how you party, we’ll help you get through the most wonderful - and hectic - time of the year.

I don’t know quite how she swung it, but my mom managed to wrangle both of the major winter holidays to her jurisdiction. It’s not like she’s an only child who one day inherited the responsibility. She was just the obvious choice with her lists covering all the bases, her innate cooking abilities and an extraordinary talent of turning a pinecone into a centerpiece. So, for as long as I can remember, my mom has been the official hostess for our family functions.

I picked up quite a few things from my perch at the kitchen table, all of which have led me to follow in my mother’s footsteps with a love of entertaining, a love that comes in handy during the holiday season.

The two most important lessons I took from my role as party sidekick as sous chef are as fol-lows:

#1 - Plan your time wisely. Take care of decor well in advance and only save the finishing touches like lighting candles and buying flowers to last minute. If you procrastinate, your menu could suffer and you’re going to be so wound up you won’t enjoy your own party. That is the ultimate entertaining travesty. The whole point of the holidays is to spend time with your family, and the benefit of playing host is you get to pamper those you love (well, that and you can drink as much as you want).

#2 - Don’t leave anyone in the cold. Cover all your bases. And by bases, I mean people. Food is the centerpiece of any great party, and if you let your guests go home hungry, they’re going to remem-ber your big day for all the wrong reasons. Make a list of all the people who are attending, and write down the dishes they can and will eat. If they have an allergy, make sure you treat it with sensitiv-

ity. If they’re allergic to gluten, for example, don’t cook their chicken in the same pan as the piece that is marinated in panko bread crumbs. And if they’re a picky eater, don’t begrudge them for it. You invited them, and now it’s your responsibility to be hospitable.

Beyond that, the fun is in the details. The little touches that make you feel like Martha Stewart and send your guests home fat and happy. In this issue of PrimeTime, we’ll set you on the path to mak-ing entertaining history with tips on how to make your home the party place to be. For the perfect menu, check out the region’s premiere catering company, Russell Morin, or Efendi’s, where Cran-ston meets Mediterranean cuisine. If you want a caterer with some heart, the folks at Amos House are serving up meals for a good cause. When you’re ready for dessert, Nancy’s Fancies has something to satiate even the sweetest sweet tooth.

Once you’ve had your fill of holiday parties, make your winter theater plans with the help of Don Fowler’s That’s Entertainment this month, or take a drive to some of New England’s most scenic spots. But whatever you do this holiday season, make sure you take time to celebrate with your friends and families. The season is not about shopping or presents or vacations. It’s about being thankful for the blessings in your life and sharing that gratitude with the people you love. Enjoy the party!

5 dinner is served

8 thanksgiving to goSkip the stress and have someone else take careof dinner

6 piece of cakeHave yourdessert first with Nancy’s Fancies

9 my place or yoursEfendi Atma brings his international palate to Cranston and your home

18 host with the mostTips on making your home the party destination

Russell Morin goes from dining car to high-end catering

4 | PrimeTime November 2011

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b y MEG FRASER entertaining

I magine you’re on Chap-paquiddick Island, look-ing out on the water and sipping a glass of Char-donnay. Nearby, a staff of

150 chefs and servers roll out five stations featuring international delicacies. Later on, they’ll treat you to course after course of a five-star meal.

It sounds like a dream, or at least a scene from your favorite guilty pleasure soap opera, but Fine Catering by Russell Morin made it happen.

“The sophistication of the events never stops,” Morin said, recalling the Chappaquiddick event, $4 million weddings for 300 people in Newport and multi-c o u r s e feasts for his corpo-rate cus-t o m e r s . “ W e ’ r e doing all levels of e v e n t s . We do anything from a sandwich buffet for 15 people for one of our corporate c u s t o m -ers, to a seven-course Chinese dinner for Brown University, both with the emphasis on one thing - quality.”

In 1911, J.B. Morin opened a 24-seat diner in Attleboro, Mass. Business was good, and J.B. de-cided to expand the business, filling lunch pails for the factory workers in the area. In 1930, he purchased another diner on South Main Street.

All the while, J.B.’s son Rus-sell was learning the ropes. When he returned from World War II in 1946, he bought his brother out of the business. He was destined to follow in J.B.’s footsteps.

But neither could have pre-pared themselves for what Rus-sell Jr. would make of the family business.

For Russ, continuing the Morin family legacy wasn’t about a sense of duty, or fulfilling his destiny - it was about pursuing his passion.

“My father asked me when I as in junior high what I wanted to do. I told him I wanted to be in the catering business,” he said. “Growing up in the family was interesting because my mother

was a home economics teacher and every Christmas and New Year’s and any time we were busy, my mom would do petit fours and deviled eggs for my father in our big, old kitchen. From day one we were around food.”

By the age of 12, Russ was filling in for dishwashers when they didn’t show up for work. He was an heir to the business, but he was hardly given special treatment as the boss’ kid.

“Working for my father was tough. I got yelled at so many times,” he said. “I really started at the very bottom. Kids nowa-days, they’d never consider doing something like that.”

When Russ graduated from

college, he went to serve in the Vietnam War. In the service, he worked in the Officer’s Club, honing his kitchen skills.

But he wanted more. When Russ got out of the Army, he studied at Cornell and the Cu-linary Institute of America, and earned a degree in hotel and res-taurant administration.

At that point, Russ had a de-cision to make.

“I always wanted to be a chef, but once you get into the business and you start managing the business, you can’t be in the kitchen. You can’t run the busi-ness from the back of the house,” he said.

From the front of the house, Russ watched the business grow from a single car diner to per-haps the most well known cater-ing company in southern New England. Some of Russ’ employ-ees have been with him for 35 years, and he includes them in important company decisions.

“My grandfather, he wouldn’t believe what this has grown into. Neither would my dad, for that matter. Ten years ago, we were

just getting started,” Russ said.Moving forward, Russ and his

team are establishing Russell Mo-rin Hospitality Solutions, which takes over the management of event facilities and serves as their exclusive caterer. He believes it is the future of the business.

Russ is surprised by the com-pany’s growth, but more so by the changes in the industry.

“Years ago catering was so dif-ferent than what it is now. Cater-ing in the ‘50s and ‘60s and ‘70s was chicken pie and prime rib. It was a lot less sophisticated,” he said. “It’s gone to a much more high end level. You’re constantly upgrading and changing.”

Young couples looking to plan their dream wed-dings are w o r k i n g on tight b u d g e t s , as they’re s t r a p p e d with col-lege loans and are try-ing to pur-chase their first home. Still, Russ says there will always be a wed-ding busi-

ness out there, and the requests for top of the line service never stop.

Personally, Russ likes to stick to the classics.

“I’m more of a simpler food type person. I like natural flavors and maybe two or three ingredi-ents that will support that natural flavor,” he said. “I’d rather have a great piece of swordfish with a simple sauce that complements the natural flavors and a nice fresh vegetable and starch.”

Whether you have a simple palate like Russ, or extravagant tastes, Fine Catering by Russell Morin has you covered.

“We have a cookbook library that probably has 400 cookbooks in it,” said Russ, who continues to hone his craft, find new reci-pes and grow his family’s legacy. “One of my hobbies is going and trying different restaurants and trying different foods from around the country. I never stop learning.”

For more information, or to book an appointment, visit www.morins.com or call 888-552-7822.

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6 | PrimeTime November 2011 November 2011 PrimeTime | 7


A re you looking for a retirement party cake shaped like a bag of golf clubs? How about a sweet 16 birthday cake identical to a Coco Chanel purse? Or a dessert version of a roasted chicken? Maybe an edible replica of an airport terminal?

They sound like outlandish requests, but for Nancy Sepe, it’s just an-other day at the office.

Sepe started in the baking business 21 years ago with a store that specialized in wedding cakes. She closed up shop in order to raise her four daughters but returned to the kitchen five years ago to open Nancy’s Fan-cies bakery on Providence’s Federal Hill.

“It’s not all about wedding cakes anymore,” she said. “The crazy cakes you see on the Food Network, that’s what people are looking for. I make all these extravagant cakes and the wedding cakes take a backseat.”

Not only does Sepe do the kind of cakes shown on the Food Network, but her cakes have also been featured on the channel. In July, her creative cupcake creations landed her a spot on Cupcake Wars.

Stop into her shop and try the upside-down caramel apple ginger-bread cupcake with caramel cream cheese frosting that wowed the judges, or order a box of her favorite flavors - red velvet and coconut cloud.

“We have the best red velvet cupcakes in the state,” Sepe said.Sepe had to fly out to Los Angeles with her daughter for Cupcake

Wars, which pitted her against other professional bakers in a timed com-petition.

“It was a crazy, crazy experience,” she said.She has also competed in the Live Cake Challenge, the Pillsbury Re-

tail Bakers of America Creative Cake Competition and many other culi-nary contests.

Back in Rhode Island, Sepe has been asked to recreate LaGuardia Air-

Cake

port, a Labrador retriever and an Aston Martin luxury car. It sounds like a daunting task, but she has taught herself over the years how to mold cake like clay.

“There’s a lot of trial, but not a lot of error,” she said.Sepe’s talent for baking is innate. She has always “had a knack” for

making sweet treats, she said. Her mother never cared much for baking, despite taking a few classes, and left the cake making to her daughter.

Long after Sepe turned the hobby into a career, however, she discov-ered that her late grandfather, whom she had never met, was a skilled baker and cake decorator.

“I really feel a lot of this stuff is hereditary. I feel like all that artsy stuff is in your genes,” she said.

Engineering an extravagant cake comes with a price tag, though. Not only does Sepe have to make multiple cakes before she can even begin the carving process, but it often takes her hours of research before she’s ready to bake.

“A lot of research goes into these cakes. We could spend hours on the Internet looking for pictures of what we need, to get to the point where you can even start working on carving cake,” she said. “There’s no going back once you’ve started carving.”

Cakes start at $150 and go up from there.“There is no average price. The sky is the limit,” Sepe said.White cake makes the best custom cake, as it holds up better than

chocolate, red velvet or other flavors. When it comes to cupcakes or wed-ding cakes, though, there is no limit to flavor combinations.

For Sepe, wedding cakes are a piece of cake.Nancy’s Fancies is located at 294 Atwells Avenue in Providence. For

more information, call 421-CAKE or visit www.nancysfanciescakes.com.


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I n 2010, the United States produced more than 730 million pounds of cranberries, nearly 2 billion pounds of sweet potatoes, 930 million pounds of pumpkins and well over 700,000 tons of green beans.

And for the main course, more than 240 million turkeys were raised in this country. That’s billions of pounds of turkey and billions of dollars worth of the other white meat.

That’s a lot of Thanksgiving dinners and an astonishing number of prepara-tion hours. This year, consider cutting back your hours in the kitchen and getting some help from the many restaurants, markets and caterers who offer Thanksgiv-ing dinner to go. While some of these businesses offer just the fixin’s and some leave the turkey basting to you, others serve up the whole meal from start to finish. Call early to place your order, and make sure you leave plenty of time to destroy the take-out box evidence.

The only ones who have to know you took a shortcut are you and the turkey.

entertaining

to go

• Dave’s MarketplaceLocations statewideVisit www.davesmarketplace.comor call headquarters at 885-1191

• Eastside Marketplace165 Pitman StreetProvidenceP: 831-7771

• Gregg’s RestaurantsProvidence, East Providence,Warwick and North KingstownVisit greggsusa.com for location information

• Catering Collaborative729 Hope StreetProvidenceP: 421-9431

• Il piccolo1450 Atwood AvenueJohnstonP: 421-9843

• Iron Works tavern697 Jefferson BoulevardWarwickP: 739-5111

• Libations at Radisson Hotel2081 Post RoadWarwickP: 739-3000

• Luigi’s Gourmet Express1359 Hartford AvenueJohnstonP: 455-0045

• Madeira Restaurant288 Warren AvenueEast ProvidenceP: 431-1322

• Mariana’s Gourmet Catering991 Oaklawn AvenueCranstonP: 787-0797

• tom’s Market821 Tiogue Avenue& 137 Child StreetCoventry & WarrenP: 826-0050 & 289-2852

• West Bay Gourmet889 Boston Neck RoadNarragansettP: 789-9229

• West Valley Inn4 Blossom StreetWest WarwickP: 822-2834

• Whole Foods MarketLocations in Cranston & ProvidenceVisit wholefoodsmarket.comCall 942-7600 (Cranston)or 621-5990 (Providence)

• Clements Market2575 East Main RoadPortsmouthP: 683-0180

• McQuade’s Marketplace106 Main StreetWesterlyP: 596-2054



My PlaceEfendi Atma has tried pretty much every job in the restaurant business. He started as

a bus boy at a waterfront restaurant in his native Turkey, worked as a waiter at a five-star hotel, honed his culinary skills while serving in the military, managed the kitchens on a Royal Caribbean cruise line and opened a bed and breakfast in his home country.

His career brought him from Turkey to Italy, from France to Germany and from Mexico to Egypt.

“I really enjoy traveling. I think travel is the best education,” he said.Efendi loved the work but wondered what the future held for him.“I always felt like something was still missing,” he said.In the mid-1990s, he set out for the United States to find out exactly what that

something was.With a degree in hotel management and years of experience behind him, Efendi

opened the Seaport Tavern in North Kingstown in 1997. The restaurant specialized in seafood and the menu was Americanized, and Efendi felt his expertise wasn’t being fully tapped. He eventually sold the tavern and sought out a new opportunity. A revolving door of restaurants had moved in and out of 1255 Reservoir Avenue, none lasting longer than a year or two. Efendi watched the prime Cranston location struggle, and when stop-ping in for a coffee one day, made an offer to the owner.

By 2001, the storefront had a new look and a new name, and Efendi’s Mediterranean Grill & Bar was open for business.

Efendi was bound and determined for his creation to thrive.“I put my heart and soul into work every day,” he said. “I want to make sure people

relate to the food.”For starters, that means using the freshest and healthiest ingredients possible.“When you put the menu together, you work with what you have. I try to put to-

gether the healthiest options possible,” he said. “If you feel it’s not healthy for you, don’t serve it to other people. How you treat yourself, you should treat other people.”

And Efendi makes a point of finding out exactly how his customers want to be treated.

“I still learn every day to improve my business. There’s always time to learn,” he said. “My goal is to understand my customers and get to know them. What can I do better tomorrow to make my customer happy? I respect, very much, their opinions. Any restau-rant owner, if they’re not listening to their customers, they’re making a mistake.”

The restaurant décor pays homage to Efendi’s Turkish roots, while the primarily Mediterranean menu is influenced by all of his travels.

For the past five years, Efendi’s has offered catering as well, thanks to their 28-foot refrigerated truck with a full kitchen. There is no specific catering menu, but Efendi says the sky is the limit.

“We do customized catering. Every catering event is different. I can cook for you anything you want,” he said.

Choosing a favorite dish, he said, is as difficult as choosing a favorite destination on the globe.

“They’re all unique. There’s something to appeal to everyone,” he said.But the oven roasted lamb (a recipe from his mother) and the Kofte (a Turkish spin

on meatballs) stand out for their authenticity.“When I eat them, I feel like I’m at my home,” he said.Efendi’s mother was instrumental to setting him on the culinary course.“She is a wonderful cook, and the greatest mother in the world maybe,” he said,

smiling.Likewise, his siblings have influenced his career. Of Efendi’s eight siblings, all six of

his brothers went into the restaurant business. His younger brother helps him with his Cranston restaurant, and all of the Atma men bounce ideas off of one another.

They agree that the key to success is passion.“You have to love what you do and respect what you do,” Efendi said.Efendi’s is located at 1255 Reservoir Avenue in Cranston. To make a reservation or

to schedule a catering consultation, call 943-8800 or visit www.efendisbarandgrill.com for more information.

entertaining

or YoursEfendi’s offersinternational cuisine in Cranston and beyond


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How Long? Turkey Roasting Times Roasting guidelines for a fresh or thawed turkey roast at 325 F in a conventional oven on the lowest oven rack.

Weight Unstuffed Turkey Stuffed Turkey

8 to 12 pounds 23⁄4 to 3 hours 3 to 31⁄2 hours

12 to 14 pounds 3 to 33⁄4 hours 31⁄2 to 4 hours

14 to 18 pounds 33⁄4 to 41⁄4 hours 4 to 41⁄4 hours

18 to 20 pounds 41⁄4 to 41⁄2 hours 41⁄4 to 43⁄4 hours

20 to 24 pounds 41⁄2 to 5 hours 43⁄4 to 51⁄4 hours

24 to 30 pounds 5 to 51⁄4 hours 51⁄4 to 61⁄4 hours

Source: National Turkey Federation

Let’sTalk

Turkey

How much? How many? How long? No food on

the planet seems to inspire as many questions and as much angst as the dreaded Tom. Yet roast turkey ranks as one of the easiest entrees for the home cook to pre-pare.

Armed with basic infor-mation, even the non-cook or nervous host can turn out a finely roasted big bird. Keep the following steps in mind. Better yet, post them near the oven.

How much for how many? Plan on about 3/4 lb. per person (uncooked weight) to allow plenty for every-one with little leftovers. For more leftovers, plan on 1 to 1 1/2 lbs. per person.

If you plan to buy a big bird to serve lots of guests, make sure the turkey will fit in the oven you plan to use.

Consider buying a turkey equipped with a pop-up timer, which will reduce the chance for under- or over-cooking the bird.

If you’ve purchased a frozen turkey, thaw it in the refrigerator. Allow at least one day of thawing for every four pounds of turkey.

When you’re ready to begin roasting, remove the wrapper and preheat the oven to 325 F. Reach inside the turkey and remove the neck and the giblets from the body and neck cavity.

Drain the juices, thoroughly rinse the bird inside and out with cold water. If you prefer stuffing, stuff the neck and body cavities lightly. Stuffing expands during cook-ing. (The USDA recommends preparing stuffing outside of bird in a separate dish.)

Place your turkey, breast side up, on a flat rack in an open roasting pan about 2 inches deep.

Brush the skin with vegetable oil or margarine to prevent skin from drying. You also can place pats of margarine under the breast’s skin.

Further basting is optional. Please note that regularly opening the oven door to baste your turkey can lower the temperature and possibly lengthen roasting time.

Take this time to thoroughly wash all utensils and work surfaces in hot, soapy water following contact with uncooked turkey and juices. Don’t forget to wash your hands.

Place the bird in the oven and roast at 325 F. See the roasting time chart for pre-cise cooking times.

When the skin is light golden, about two-thirds done, cover the turkey breast loosely with foil to prevent overcooking.

You also can cover the tips of the drumsticks with foil to prevent drying out. Leave a space so that you can easily see the pop-up timer.

Start checking your bird 30 minutes before you expect it to be done. The turkey is fully cooked when the pop-up timer’s buttonhead pops up.

Let the turkey cool for 15 to 25 minutes before carving.Source: Volk Enterprises

food & drink


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mail entries to: Beacon communications1944 Warwick ave., Warwick, ri 02889attn: I Found It!or_send_an_e-mail_to:[email protected]

Entry_Deadline:_November_30,_2011.

It’s that time of year; start gathering your health care information. Make sure you have your Medicare (red, white and blue) card, health insurance card, and Medi-care Prescription Drug (Medicare Part D) card. Make a list – and check it twice – of all your medications, their dosages and how often you take them. The annual Medi-care Open Enrollment season is upon us.

Medicare Open Enrollment for 2012 plans began on Oct. 15 and will end on Dec. 7. The Open Enroll-ment time period is different from last year to ensure that Medicare beneficiaries have their new plans in place be-fore the Jan. 1, 2012 effective date.

Why is Open Enrollment important? New Medicare beneficiaries need to remember that original Medicare (Parts A and B) does not cover all medical expenses. Most people enroll in Medicare Advantage or a supplemental plan, referred to as (Medigap plans) to help them pay for health that is not covered under original Medicare. Open Enrollment is an opportunity to learn more about those options and to select the plan that fits your particular needs. Health insurance and prescription drug plans are not “one-size-fits-all.”

For beneficiaries who are already enrolled in Medi-care health and Part D plans, Open Enrollment is an opportunity to review current plans and take a look at other options that may offer better coverage or coverage at a better price. Medicare urges all 189,000 beneficiaries in Rhode Island to review their health care and Part D needs every year, as plans’ cost and coverage might have

Open Enrollment starts earlychanged for 2012.

The good news is that beneficiaries do not have to navigate the sea of health care and Part D options alone. As in past years, DEA is collaborating with our commu-nity partners across the state to offer Medicare beneficia-ries an opportunity to talk with a trained State Health Insurance Program (SHIP) volunteer or benefit specialist from DEA’s significant partner network about health care coverage. Open Enrollment events have been scheduled at more than 35 senior centers and community sites across Rhode Island during the Enrollment period. These free, one-on-one counseling services will help beneficiaries identify their health care coverage options.

If you are enrolled in the Rhode Island Pharmaceuti-cal Assistance to the Elderly (RIPAE) program, you are particularly encouraged to review your Medicare Part D plan, especially if you think that your prescription drug needs will put you in the coverage gap known as the “do-nut hole” in 2012. The right Part D plan will mean lower costs to you.

Furthermore, since RIPAE benefits in the donut hole will now be in the form of a direct reimbursement (all other RIPAE benefits are unchanged), beneficiaries need to submit an application form to receive that portion of their benefit. Open Enrollment events are a good place to learn more about the changes to RIPAE and to receive as-sistance with the new process for receiving benefits while in the donut hole.

Appointments are required at every Open Enrollment

event. To schedule an appointment to speak with a SHIP counselor or a senior center benefit specialist, call your local sponsoring agency. A schedule of Open Enrollment events is available by calling DEA at 462-3000. TTY us-ers can call 462-0740, or you can go online to www.dea.ri.gov. You can also call THE POINT, Rhode Island’s Ag-ing and Disability Resource Center, at 462-4444. TTY users can call 462-4445, or you can go online to www.ThePointRI.org.

Before going to a Medicare Part D or health insur-ance counseling session, beneficiaries should review their Medicare and You 2012 handbook. For more informa-tion on the 2012 Medicare Open Enrollment Period, call Medicare at 1-800-MEDICARE (1-800-633-4227) seven days a week, 24 hours a day. TTY users can call 1-877-486-2048, or go to www.medicare.gov.

Medicare and DEA want you to re-member these two important Open Enrollment tips:- 2012 Medicare Open Enrollment is

earlier this year: Oct. 15 through Dec. 7

- You don’t have to go it alone. SHIP counselors and benefit specialists are there to help!

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LifestYLeswHAT DO YOU FINK? b y M I K E F I N K

Can a simple pleasure last beyond the moment, as a memento of the mind? Or, is appetite itself the all-time thrill? Let me list a few souvenirs of special treats, all over the world, as I have known it.

There was that soufflé in France. “Sshh,” said my landlady hostess, “don’t make a sound on the stairs. It will fall!” I tiptoed to the table, and there was this mar-velous puffed-up egg and cheese supper. I fell in love with France at first taste.

Snails came later, at the Cafe Brittany in New York, on West End Avenue. They were served in a dish shaped to hold the shells while you used a dainty fork to dip it into a hot garlic-and-butter sauce, and then wash the treat down with plain, everyday red wine, vin rouge or-dinaire.

London? A lady who had suffered from the pangs of hunger in World War II baked me scones and crumpets and a dinner of venison. She was on a diet but loved preparing lavish meals for guests and even the guests of guests. That was my role, just to be there, enjoy and say thank you, and then pat my mouth smugly with a cloth napkin.

When in Rome, do as the Romans do. I found a very small neighborhood restaurant just ‘round the corner from our apartment on the Via Lorenzo Valla in Monte-verde Vecchio. The place was called simply “Pepe’s” and with my limited palate and the small portions I prefer, I would go for the pizza margherita and the pasta of the day, and I went back each Sunday night for such un-fan-cy fare, along with the wonderful Roman aqua minerale and the vino rosso from the nearest vineyard. I would

look forward all week to this enchanting routine. You will notice I make no mention of meat courses. Not that I was a vegetarian or a vegan, but I judge the table by its bread and by its salad. No, I don’t like the healthy, fancy breads, just the classic, honest breads of the region. And one to-mato cut neatly and served with extra-virgin olive oil will do the trick for me.

I once spent a weekend on a houseboat in Holland, in Amsterdam, with an Indonesian friend I had met on the train. He gave me a small supper of - get this - sardines with chocolate chips on them! He poured me shot glasses of a powerful but sweet liqueur, a variant of absinthe, I think. I slept like a baby and awoke refreshed and ready to bike around the town!

What of the kosher offerings in Jerusalem? The sum-mer I worked on a kibbutz and visited the sacred sites of the city, there was a pleasant lad who asked me to have lunch on him as a token gift for my pilgrimage. We had the hummus, like an edible desert with its sandy-colored circle of beige “mud” on a thick white ceramic plate. Use your pita bread to sop it up and drink the local beer to beat the heat. Forgot my host’s name, but not that superb specialty of the Middle East.

Closer to the shorelines of our hemisphere, I have traveled much in the West Indies, where the fruits of the orchards and gardens make their way into the daiquiris, and they are served all day long from beach to town. Rum unites all the island nations, with different flavors from Haiti to Guadeloupe. Here’s to your health!

And along the route, by car or by boat, from New

Orleans to Charleston and Savannah, you can imbibe the bourbon or the cocktails intrinsic to the histories of each city. The coffees with their chicory, or the desserts may distract me from the main courses, but I taste the ancient vanillas from lost civilizations and the Hollywood glam-our of the decades of the bygone century.

Not to take note only of the long ago or far away. Right here on Benefit Street the soul of entertainment, hospitality and graciousness resides and receives. What a brunch lady Alice puts together! Among the personal antique furnishings and paintings she has both inherited and collected, she serves coffee along with generous cor-nucopia of fruits of the current fall season upon us, and glass pitchers of juices and trays of excellent cakes - such fine things to dedicate the day before us. A past president of the Art Club, Alice brings artistry to everything she touches.

I try to toast something slightly variant at each Thanksgiving. This time, I think I’ll raise my glass to the little things in life and the leftover childhood delights you try to cling to as long as “thanks” still works for you. Like, for instance, I still prefer my cranberry sauce from a can; although more demanding diners celebrate the real thing. No, I’m not a gourmet, nor a gourmand, whatever the distinction is, but just a little boy who knows what he likes and sticks to it, as time goes by.

Savory Souvenirs of the Mind


food & drink

Classic Eggnog• 6 eggs• 2 extra egg yolks• 4 cups whole milk• 3/4 cup heavy cream• 1/2 cup plus two tablespoons of sugar• 1/4 teaspoon salt• 1 tablespoon vanilla extract• 1/2 teaspoon grated nutmeg• 1 cup bourbon

1. Whisk eggs, egg yolks, sugar and salt in a large pan until well blended. Continue whisking while pouring milk until completely mixed in2. Turn burner to low. Continue

whisking for 25 to 30 minutes or until mixture reaches 160°F and will coat the underside of a spoon

3. Remove from heat and strain into large bowl4. Stir in bourbon, vanilla and nutmeg and trans-

fer mixture to covered dish5. Refrigerate for at least four hours6. When ready to serve, whip heavy cream and

fold in chilled mix

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Coconut Eggnog• 8 egg yolks• 4 cups coconut milk or cream• 8 tablespoons dark rum• 6 tablespoons white sugar• 2 teaspoons vanilla essence• 1/2 teaspoon ground nutmeg• 1/4 teaspoon ground cinnamon

1. In a large saucepan, pour the coconut milk and add the white sugar. Heat over medium heat, but be careful not to boil

2. In a large bowl, beat the egg yolks with the vanilla essence. Pour in half the coco-nut milk and sugar mixture, and whisk

3. Add the remaining coconut milk and sugar mixture and pour into saucepan. Cook over a low heat and stir continu-ously, again being careful not to boil. Sit until eggnog thickens enough to coat the back of a spoon

4. Pour and strain the eggnog into a large bowl and allow to cool to room tempera-ture

5. Stir in the dark rum6. Cover with plastic wrap and refrigerate

for at least three hours, but preferably overnight

7. When ready to serve, combine the ground nutmeg and ground cinnamon and sprinkle a little of the mixture on top of each glassful

Chocolate Eggnog• 8 eggs• 3 cups chocolate milk• 2 cups milk• 1 cup cream• 1 cup Kahlua liqueur (or freshly brewed, strong coffee)• 1 cup dark rum• 1/2 cup brown sugar• 3/4 teaspoon ground cinnamon• 3/4 teaspoon ground nutmeg• Pinch of ground cinnamon (as garnish)• Pinch of grated chocolate (as garnish)

1. Heat the milk and chocolate milk in a saucepan over medium heat, being careful not to boil

2. In a large bowl, beat the eggs and brown sugar until they are well combined and thick. When the milk mixture is hot, add half of it to the bowl with beaten eggs and brown sugar, and whisk

3. Pour all of the egg, sugar and milk mixture back into the large saucepan4. Reduce heat to low. Slowly add in the Kahlua liqueur or coffee, and then the

cream. Stir continuously until the mixture has thickened enough to be able to coat the back of a spoon

5. Remove the eggnog from the low heat. Stir in the dark rum, ground cinna-mon and ground nutmeg

6. Cover with plastic wrap and refrigerate until chilled, at least three hours7. To serve, ladle the eggnog into individual glasses, and garnish with grated

chocolate or ground cinnamon

Kentucky Spike• 2 cups bourbon• 1 cup dark rum • 1 cup brandy • 1 vanilla bean, halved • 1 whole nutmeg • 2 large cinnamon sticks • 7 whole cloves

1. Pour liqueurs into a quart jar or bottle. Scrape seeds from the vanilla and add, along with pod

2. Crack the nutmeg into five or six pieces and add to the liquid

3. Put in cinnamon sticks and cloves4. Cover tightly and let stand for one week in a

cool, dark spot5. Add this mixture to traditional eggnog recipe

Pass theEggnog

please


in the KITcHeN

cheFseriesPr i m eTi m e

food & drink

What are the must haves in your fridge?Here at West Bay, must haves are coffee ice cream

(a uniquely Rhode Island thing, I think) and fresh fruit. Our residents love their peaches, plums, apples, water-melon, berries - just about any fruit fresh from the vine.

Where did you train to become a chef?I really started as a young boy watching my mother

in the kitchen. I enlisted in the U.S. Navy and was de-ployed to San Diego, Calif., for culinary schooling.

After the service, I stayed in San Diego and was hired as a line cook at The Lawrence Welk Resort. Under the tutelage of Chef Paul Panella, my passion for the profes-sion grew and I really started to excel. Within three years I became one of his sous chefs, then his banquet chef. I enjoyed my time at the Welk Resort and remained there for seven years.

In September of 1994, I returned to Rhode Island and, within a week, was hired as the chef at North Bay Manor in Smithfield. I’ve been with Horizon Bay ever since, coming to West Bay in 1996. It’s been a great and rewarding experience

Have you had any other jobs in the culinary industry?My first kitchen job was at Delasta’s Italian Restau-

rant in Woonsocket. I started as a dishwasher and soon helped run the pasta station.

After my Navy career and just before joining the kitchens at The Lawrence Welk Resort, I worked for two years at Jake’s of Del Mar. It was very popular, fast-paced and upscale. It was right on the water and we specialized in local seafood - great training for a future Ocean State chef.

Chef Wayne Cotefrom WESt BAy REtIREMEnt LIVInG in Warwick

What’s the most popular item on your menu?I guess there would be several. Our residents love

comfort foods - meatloaf, baked quartered chicken and shepherd’s pie are their favorites. And our fresh seafood is always a big hit. All kinds. We take a lot of pride in selecting it and preparing it just the way our residents like it.

What’s the strangest menu request you’ve ever gotten?That’s a hard one. But I would have to say “cretons,”

a pork spread with Quebec origins. It’s made from boiled, ground pork butt or shoulder that’s seasoned with onions and a blend of spices like cinnamon, ginger, nutmeg and bay. It’s generally served on toast as part of a traditional Quebec breakfast.

What’s the best part of your job?Without a doubt, it’s all the people I’ve met over the

years. I’ve been blessed to work with many people, young and old, who love what they do. The team chemistry here at West Bay is and always has been amazing.

But the most memorable times are when I have a chance to sit with our residents during meals and listen in on conversations about their life experiences. That’s really rewarding.

Describe your perfect meal?We’re a bit different at West Bay. While you may

think most special meals would start with a crisp, fresh salad or a hearty soup, here we start with wingdings, our take on chicken wings. Seems our residents wouldn’t have it any other way.

That would be followed by a choice of slow-roasted prime rib of beef or fresh honey mustard-glazed salmon.

We favor an accompaniment of duchess potatoes, steamed baby carrots seasoned with fresh dill and aspara-gus with a hint of lemon pepper.

For dessert, ice cream or a warm slice of blueberry pie with freshly brewed coffee or tea is a sure way to win the taste buds of our residents.

Entertaining all ages at Scallop ShellDecorating for Halloween isn’t un-

usual. Around October, bales of hay and scarecrows start popping up on front porches all around Rhode Island in preparation for the annual fright night. But talking pumpkins? The staff and residents of Scallop Shell Nursing and Rehabilitation Center in Peace Dale does that and more for its annual tradi-tion of hosting Halloween for hundreds of South County youth.

No one is sure when the Halloween Trick or Treating tradition began at the nursing center but the October 1988 edition of its newsletter, The Scallop Scoop, talks of a “talking pumpkin tak-ing up residence outside the front door,”

senior issues b y K E R R Y P A R K

offering proof that the annual event has been held since at least the ’80s. Several of the facility’s current staff went trick or treating at the center as kids, and now can see a younger generation enjoy the same experience they did.

“The only thing that’s changed is the size of the candy bars,” said Krista Chap-pell, Scallop Shell’s director of human resources. “I remember being excited as a kid because they gave out the big candy bars. That was a big deal.”

As many as 200 kids can be found trick or treating at Scallop Shell each year. On years where Halloween falls on a weekend or a rainy night, the crowd swells. Each year, the facility places ads in

local newspapers inviting the town’s resi-dents to bring their children to the skilled nursing and rehabilitation center for trick or treating where they can collect candy from the center’s residents who are dressed in full Halloween regalia. The kids are met at the door by scarecrows and a giant pumpkin that lights up as he personally greets them, thanks to the ingenuity of a volunteer who years ago rigged the pump-kin with a microphone transmitted from an impersonator inside the facility.

And it’s not just the kids who have a good time.

“The residents really get into it,” said Betsy Anderson, activity aide at Scallop Shell. “They all dress up and they have lots

of candy, though some of them eat theirs before the kids even get there.”

Providing activities for young and old is routine at the 72-bed facility. With a daycare on site, many of the children that spend Halloween eve at Scallop Shell, go there to see their friends liv-ing at the center. Others come from the local elementary school, which visits weekly throughout the school year. Even the South Kingstown New Moms’ Club brings their infants during the day.

“I don’t know if that’s what makes us special, but we’ve always felt it’s im-portant to integrate the elderly with little kids,” said Anderson.

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More thana Meal

Think about the holidays, and the food that comes with them. Steaming bowls of candied yams. Turkeys stuffed with chestnuts. Apple pies. Maybe a gingerbread house, or tiny cream puffs piled on top of each other.

Holiday memories conjure up these images, as well as snapshots of families gathered around the table with grandma smiling on her brood. Norman Rockwell etched that photo into our national psyche.

Norman Rockwell, though, didn’t go into the kitchen to watch his iconic grandma peeling potatoes. She smiled over the table at 2 p.m.; at 7 a.m., she was at the stove.

Today’s matriarchs and patriarchs still want to gather family and friends around the table, but may not want to cook. They’d like to simply enjoy the festivities.

How about catering that meal? You pick the menu, you decide on dishes (your own or the caterer’s), and you spend the days before “the” day enjoying your family. Right before the meal, the caterer arrives in your kitchen with food and appliances, and whips up the meal.

After the meal, when Norman Rockwell’s grandma was cleaning up, today’s grandma can play with grandchildren or watch a football game. The leftovers will be packed in containers; the kitchen will be clean.

Bliss. Amos House’s “More Than A Meal” catering can make that happen.

Starting a new chapterAmos House has carved out a respected niche in Rhode Island. For 35 years, it

has offered residents a helping hand, whether through shelter, navigating the social service system or a meal.

Eleven years ago, Amos House developed Amos Culinary Education (ACE). ACE has trained 318 Rhode Islanders in the basics of the food business. Gradu-ates of the 12-week program are certified in food safety and first aid, as well as the techniques of turning raw food into something delicious. They serve internships at one of the local restaurants.

In May 2010, Amos House launched the Friendship Café at the corner of Broad and Friendship. It is a restaurant, offering breakfast, lunch, and, on Fridays, dinner. But it is also a training spot for culinary students. Under the guidance of chefs, students learn to cook, serve and manage a restaurant. Catering gives graduates one more place to practice their trade. Business manager Mike McCarthy notes that More Than A Meal is a top choice among non-profits in the state for catering; mission-oriented organizations want to partner with a mission-oriented caterer. And this caterer has won raves from other clients. They have catered wed-dings, graduation luncheons and reunion picnics. They can cater meals for 400 or


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a small table of eight. In this summer’s Ribs Cook-off in Pawtucket, Amos House beat out their competitors (one a famous restaurant from St. Louis) to win first place. More Than A Meal publishes a menu, but clients can request favorites.

As for the cost of catering, grandmas and grandpas can consider that a luxury they give themselves, or they can ask their family for that gift. A holiday out of the kitchen beats yet another sweater.

A labor of loveTwenty years ago, Mike McCarthy’s father, a police officer, walked a beat in South

Providence. Mike left the state for a few decades. Today he is back in South Providence, where he is business manager of More Than A Meal.

For Mike, the change in South Providence has been both surprising and wonderful. “It is a beautiful area, in a vibrant city, with a great sense of community. I had a good feeling coming here,” he said.

A graduate of Classical High School and the University of Rhode Island (Class of 1974), Mike first worked for six years at the Ladd School in the state’s department for-merly known as the Department of Mental Health, Retardation & Hospitals. In those early days of de-institutionalization, he oversaw the construction and staffing of group homes. From there, he went to Boston University for eight years, where he worked in what was then an embryonic department of academic computing.

But Mike loved to cook, so when a job opened up at the French Culinary Institute in New York, he took it. He eventually became executive chef at God’s Love We De-liver, which delivered food to people living with AIDS. When Mike started, he worked out of the basement of a youth hostel in Harlem. They delivered 250 meals a day. Today, they deliver more than a million meals each year.

Then Mike entered the for-profit restaurant world. He was general manager of Ortanique, a gourmet Jamaican restaurant in Las Vegas. Six years later, Mike joined a friend to operate a New Orleans-style jazz restaurant in Miami’s Coconut Grove, where he learned the basics of Cajun and Creole cuisine.

The grueling hours of restaurant life forced a break; Mike operated a wine shop in South Beach for three years, where he learned the wine side of the restaurant business.

Rhode Islanders inevitably return. Back in Rhode Island to reconnect with family and friends, Mike volunteered at Amos House’s Soup Kitchen. When he saw a job with More Than A Meal online, he applied. When he got the job, he thought, “Fate handed it to me.”

Pictured above, Amos Houseculinary students prepare for acatering job. At right, business manager Mike McCarthy has helped the Amos CulinaryEducation program flourish

entertaining


Save yourself a load of laundryKeep the tablecloth in the linen closet and instead

opt for a dramatic charger in a metallic fabric or a natu-ral bamboo if you want to keep an earthy look. If you think you need a little something extra, you can make your own runner with some extra fabric you have lying around, or maybe use burlap for an all-natural look. If you’ve got a lot of kids coming, use brown paper as a way to keep them occupied. It can double as a seating chart and then there really is no crying over spilled milk.

Edible arrangementsNo, not the chocolate covered kind (though they

make a great party gift)! Use lemons, limes, pears and apples as additions to your centerpieces and floral ar-rangements.

From the top downIf your dining room

has a chandelier, use it to your advantage. String ber-ries or greens through the light fixture and add any-thing you want, including ornaments. You don’t want your table to be the only fes-tive sight at the party, so be sure to add little touches like candles and flowers through-out the room. Use what you already have. Neatly wrapped Christmas presents stacked on the buffet table can keep the holiday spirit going.

Make your ownNapkin rings are about the

easiest thing to make, even if you’re not crafty. Use plain napkin rings, new hair elastics or even cardboard as your base and hot glue until your hearts content – adding anything from fake flowers to colored paper.

Back to natureGo for a walk in the woods instead of a trip through

Target and use natural accessories like pine cones, acorns and fir branches for décor. Spray paint gourds for a Thanksgiving spread in the color palate you like. For

The Hostwith the

MostTips for turning your home

into the perfect holiday destination

the winter holidays, pile pinecones into a beautiful glass vase and add some glitter for an inexpensive al-ternative to real flowers. And our favorite way to hold centerpiec-es? Keep the crystal vase in the closet and try a bark sleeve for an interesting twist on a floral arrangement.

Dinner is servedAdd a sense of occasion

to your party by posting the evening’s menu on a chalk board. Serve drinks and appetizers in another room, where

the table is not visible. This will give you time to fine tune the presentation once the food is ready, and it will really wow your guests when you ring the dinner bell.

Keep it simpleYou don’t need a new set of China for

every occasion. Invest in a set of plain white plates – square plates keep things interesting – and use your napkins and napkin rings to spice things up.

Never underestimate thepower of a seating chart

Uncle Bill hates Cousin Frank because he owes him money, and that weird neighbor Cynthia is always flirt-ing with Aunt Marie’s husband. Keep them apart without causing

any awkward interaction, and add to your table settings by assigning seats. Use natural twine to tie name tags to mini pumpkins or bright green ribbon to attach the tag to a festive candy cane. The possibilities here really are end-less. You can tie the name tags into any theme (Chinese New Year – have the tag coming out of a fortune cookie, for Val-entine’s Day – give individual cupcakes with paper toppers, etc.)

Dress up your chairsUse bright ribbons to tie a dramatic

bow to the back of your guests’ chairs, and maybe top it off with a few sprigs of holly or mistletoe.

Don’t go overboardYour décor should be warm and invit-

ing to look at, but make sure you don’t close off conversation in the process. Make sure guests can make eye contact with everyone at

the table, and don’t crowd so much stuff into the dining room that there’s no room for the

food. After all, that’s one of the reasons you’re celebrating.

Shop earlyCome November, fake leaves and faux mums

are going to be in every store, but not necessarily at the price you want to pay. In December, fake poinsettias are the must-have. If you want to save on your holiday deco-rations, consider hitting the clearance rack on Black Friday for next year’s festivities.

Mood lightingThe holidays are

special; set them apart from any weekday din-ner by scattering tea

lights around the table and mixing pil-lar candles of vary-ing heights throughout the room. Just be careful to choose unscented candles or you’ll asphyxiate your guests with the smell of lavender. If you really want to add some fresh aroma, add cinnamon sticks or potpourri to your tablescape.


THAT’S eNTeRTAINMeNTb y D o N F o W L E R

LifestYLes

We are long-time fans of the senior-friendly arts and entertainment programs at Rhode Island College.The Performing Arts Series attracts world-renowned artists to the Nazarian Center for the Performing Arts on the Providence

campus. College President Dr. Nancy Carriuolo and Nazarian Center Director Michael Ducharme have continued the excellent programs started by former President Dr. John Nazarian and center director John Custer.

“I only wish we could attract larger audiences,” Dr. Carriuolo told me at intermission of a first-class performance by the River North Dance Chicago, one of America’s leading dance companies.

Performing Arts programs are held in Roberts Hall and the acoustically perfect Sapinsley Hall. There is plenty of free parking, and prices are considerably less than you would pay elsewhere, and you don’t have to travel all over the world to enjoy the talent.

november/December Schedule

Senior-friendly entertainment at Rhode Island College

The Performing Arts series continues on Tuesday, Nov. 1 at 7:30 p.m. with Campania Flamenco Jose Porcel from Seville, Spain.

The Chinese Acrobats of the People’s Republic of China, always a popular attraction, will be at Roberts Hall on Wednesday, Nov. 9 at 7:30 p.m. Tickets for both performances are $35.

Also on Nov. 9 at 1 p.m. in Sapinsley Hall is the first of the free Wednesday Chamber Music Series concerts, a popular program for seniors. Many assisted living and nursing facilities bus in their residents for the one-hour programs, which also feature an up-close question and answer session with the artists.

The Nov. 9 Cutting Edge concert, Fanfare, features trumpet player Paul Merkelo and pianist Judith Stillman. It is the best entertainment bargain in the state.

Stillman arranges the series, bringing in world-fa-mous musicians who frequently conduct master classes with her students.

Free concerts are also conducted in Sapinsley Hall featuring the RIC Chamber Orchestra and Small En-sembles under the direction of John Sumerlin. The next concert is Nov. 13 at 7:30 p.m.

A long time tradition at RIC is the appearance of the acclaimed Muir String Quartet. The Boston-based cham-ber orchestra will hold their first concert of the 2011-2012 season on Nov. 14 at 7:30 at Sapinsley Hall. Tick-ets are $35. Again, this is well below the price you would pay to hear this world-class group in other concert halls.

The RIC Dance Company and the RIC Theatre will collaborate in a special program, “A-MIRROR-CA- A Reflection on America’s Media-Driven Society” on Dec. 2 and 3 at Sapinsley Hall. Tickets are $15.

Many of RIC’s theatre, music and arts students have gone on to Broadway, Regional Theatre and major or-chestras around the United States.

The RIC Wind Ensemble will perform “Orchestral Showpieces for Band” with guest Stephen Martorella in Roberts Hall on Dec. 2 at 8 p.m. Tickets are $10.

Mezzo-Soprano Mary Phillips will join the RIC Sym-phony Orchestra, with Edward Markward conducting on Dec. 5 at 8 p.m. in Roberts Hall. Tickets are $10.

The Cutting Edge Concert series continues on Dec. 7 at 1 and 7:30 p.m. at Sapinsley Hall with “Musicals in the Making,” featuring Trinity Rep Artistic Director Curt Columbus and pianist Judith Stllman.

On Dec. 9 at 8 p.m. in Sapinsley Hall four of RIC’s choral groups under the direction of Teresa Coffman for the Winter Choral Concert at Sapinsley Hall. Tickets are $10.

The Performing Arts Series closes out 2011 on Sun-day, Dec.11 at 2:30 p.m. at Roberts Hall with the appear-ance of a Canadian powerhouse of eight musical brothers and sisters in “A Leahy Family Christmas.” The talented family of singers, dancers and instrumentalists will share their Christmas favorites as well as original seasonal pieces in the unique Celtic-inspired holiday show. Tickets are $35

The RIC Concert Jazz Band will hold their Winter Concert with Greg Abate at 8 p.m. on Dec. 12 in Sapin-sley Hall. Admission is $10. Sax player Abate is a Rhode Islander who teaches at RIC when he is traveling all over the world playing with all of the jazz greats.

For more information on RIC’s programs, call 456-8144 or check them out online at www.ric.edu/pfa.

MUIR STRING QUARTET


A wORTHY cAUSe b y M I C H A E L J . C E R I o

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Barbara Holt traveled the world as an accomplished opera singer. While many years have passed since she was last on stage, the 79-year-old was transported back to her days in the spot-light thanks to Saint Elizabeth Community’s The Wish Project.

While the St. Elizabeth Community considers the medical needs of residents a top priority, their care goes beyond physical health.

“We have a great reputation of providing wonderful medical and personal care, but it’s really much more than that,” said Janelle Hackett, life enhancement coach for Saint Elizabeth Community.

The goal, Mary Rossetti said, is to create a sense of family.“We strive to make our facilities as close to home, and family life, as possible,” said Ros-

setti, the director of Community Outreach for Saint Elizabeth Community. “Without ques-tion, our staff is our biggest asset. You can have beautiful buildings, and resources, but without a dedicated staff that believes in the mission of treating the people they care for like family, we wouldn’t be able to do what we do.”

A big part of what Saint Elizabeth Community does is ensuring that life’s later years are memorable. In 2009, a group of staff took a number of residents on vacation to Cape Cod for a week. “We spent the week living as a family and had an incredible time - it was amazing,” recalled Rossetti. “The response from all of our residents was how wonderful the trip was and that they always wished they could do something like this again.”

From this Cape Cod getaway, the Wish Project program was born. For Saint Elizabeth Community, the Wish Project is about living life to the fullest, regard-

less of age or ability. It helps residents realize their continued goals and dreams.“The Wish Project is a formal way for us to grant wishes for people who have needs, but

may not have the ability to make certain things happen on their own,” said Rossetti. “It’s as simple as listening to our residents and making things happen that enhance their lives and provide that lasting memory. We always ask ourselves ‘How can we make this happen?’ and the answer is never ‘No.’”

One of the program’s initial challenges was that the older generation is not accustomed to asking for things, particularly things they viewed as extravagant.

“We find that the wishes of our residents are reasonable,” said Rossetti. “At the same time, the joy that the wishes bring is incredible. One of the most amazing things that we’ve realized since doing this is the powerful impact it has had on staff.”

Typically, the most common wish that people make is to go home, but the Saint Elizabeth staff asks residents what they enjoyed most when they were younger - moments they’d like to relive.

“We have actually been granting wishes for a long time, but now have a formal program to make it a regular part of who we are and what we do. I don’t see it ever going away,” Ros-setti said.

Sherri Balton, a CNA and the activity coordinator of the Dementia Unit at Saint Eliza-beth Manor in Bristol, accompanied Barbara Holt on her trip to Opera Providence - an experi-ence she won’t soon forget.

“Throughout the night you could see the music taking her back, all of the memories, the smile on her face,” said Balton. “During intermission, she had a conversation with a gentle-man from the opera company, and told him how Puccini was her favorite singer. Listening to them talk, and her reminisce, you would have never known she had Alzheimer’s. Even if on Saturday morning she wasn’t able to remember what she did on Friday night, we know that for those two hours she was able to remember and experience something from her past that brought her a lot of joy.”

Barbara’s story is just one of many wishes that Saint Elizabeth Community has made happen. Since its inception, the Wish Project has granted 55 wishes, and is in the process of fulfilling many more.

There was the trip to the art museum for a 90-year-old former artist, a group expedition to a Pawtucket Red Sox game, a day of fishing, the opportunity to cook an old family recipe one more time and a limo ride to get clam cakes and chowder.

ST. eLIzAbeTH cOMMUNITYGranting wishes never felt so good

Need” opportunity where guests are asked to sponsor the Wish Project by holding up their auction signs when the donation amount they’d like to contribute is announced. To make sure the event’s 450 guests have an opportunity to give, donation amounts begin at $50 and range all the way to $500.

“The first year that we did this in support of the Wish Project we raised $21,000 within the first 25 minutes,” Rossetti said. “This year, we did even better - raising $34,000 in just 10 minutes. We want to make all of the wishes come true for our residents, so cost is not impor-tant when compared with what our folks want.”

Saint Elizabeth Community is always looking for people to get involved. Volunteers are regularly needed at each of the organization’s locations, and often to assist with making wishes possible.

“If someone wants to volunteer, or donate services or funds, the first thing that we want them to do is pick up the phone and contact us,” said Rossetti. “Often, a person’s time is the greatest gift that they can provide.”

Moving forward, Saint Elizabeth Community is working to further enhance the Wish Project by developing a list of the things that are routinely needed to grant wishes, such as tickets to entertainment events and access to transpor-tation.

“It’s important when people support the program by making financial dona-tions, but it’s also great to see people give donations of ser-vices that help us accomplish even more,” Rossetti said.

For more information about Saint Elizabeth Com-munity, or to get involved with their work, contact Mary Rossetti at 471-6060 or visit their website at www.StElizabethCommunity.com.

November 2011 PrimeTime | 21

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PEOPLE AND PLACES

“The Wish Project focuses on bringing joy to residents who probably never thought they would experience it again,” said Rossetti. “One resident, a 100-year-old woman, just wanted to play in the snow - so we made it happen. Another woman was 99 and had never had her ears pierced, so she wanted to get earrings. Some of our residents have even renewed their wedding vows.”

One of the most memorable wishes that Saint Elizabeth Community was able to grant was for Helen Unwin, who had gone blind. For her entire life, Helen was a big fan of Univer-sity of Connecticut Women’s Basketball, but it had been years since she last attended a game. Through her relationship with the Providence College Alumni Association, Rossetti was able to secure two courtside seats for Helen to enjoy a game with her son.

“Throughout the entire game, Helen’s son gave her the play-by-play of everything that was happening,” said Rossetti. “It was an amazing experience for her, and brought her back to her younger days. I’ll never forget what she said to us afterwards, which was ‘I never could have dreamed of doing this while living in a nursing home’ and that really best sums up what we try to do through the program.”

In support of the Wish Project, Saint Elizabeth Community holds an annual silent and live auction fundraiser called Rose Bids. As part of the event, the group features a “Fund the

Ralph Wambolt, 86, gets behind the easel again

The Wish Project made it possible for Bob Coffey to go skiing one last time.


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A number of years ago, my grandson Ryan said, “Boy, you and gram are so lucky.” I asked why, and his innocent reply was, “’Cause you live so

close to Rocky Point, you can go anytime.”Now those days are gone, as Rhode Island’s most fa-

mous amusement park is no more. For many years, dur-ing the cold winter months, my thoughts often turned to the idea of going to Rocky Point in the spring and the summer. This seemed to dispel the cold and the gloom. Now, of course, that has changed and it is memories, not anticipation, that bring Rocky Point to mind.

The park’s location, then and now, is a most im-pressive spot along Warwick’s 39-mile coastline. It is no wonder that steamboat captains selected this site as a beautiful landing for their passengers who wanted a place to picnic and relax on a Sunday afternoon.

Captain William WinslowBefore 1847, Rocky Point, like most of Warwick

Neck, was part of the farmlands that characterized the town in the 18th and early 19th centuries.

Captain William Winslow, part owner of a small steamboat, Argo, saw Rocky Point as a desirable loca-tion to land his Sunday school excursion passengers. In 1847, Winslow received permission from Joseph Lyons to take his passengers ashore. Despite the tedious task of ferrying the passengers from the Argo to the rocky shore in small boats, the day was a great success. The following week, Winslow brought the

Sunday School of Providence’s First Congregational Church for an outing and started a tradition that con-tinued for many years.

Winslow, convinced of the potential of Rocky Point, purchased the 89-acre site from its owners, Mrs.

PEOPLE AND PLACESA GLIMPSe OF RI’S PAST h i s t o r y w i t h d o n d ’ a m at o

Back to Rocky PointPhebe Stafford Lyons and Mrs. Mary Stafford Holden for $2,400. Within four short years, “Winslow’s Rocky Point” became the most popular shore resort on the bay. Winslow’s first attractions included flying horses, the pre-cursor of the carousel, swings and a bake-house.

Warwick historian Horace Belcher, who wrote exten-sively on Rocky Point in 1938, tells us that, “’Mother Winslow’ took charge of the clam house and the resort while her husband was bringing in excursionists on the Argo.”

Passengers, who paid 25 cents for the boat trip from

Providence, were admitted to the park free of charge. By 1858, Winslow added bowling alleys, chariots and a “Spanish fandango.” The large wooden fandango was the forerunner of the Ferris Wheel and was first seen in Rhode Island at Rocky Point.

Stephen Douglas: The Little GiantCaptain Winslow owned and operated Rocky Point

from 1847 until 1865. During his period of ownership in 1860, David Stackhouse, noted Warwick historian, tells us that thousands were attracted to hear the coun-

try’s foremost orator, Ste-phen Arnold Douglas. He was running for president against Abraham Lincoln and came to speak at the park.

Stackhouse tells us, “Douglas, himself a de-scendant of Pawtuxet’s oldest family,” was the leading presidential can-didate and at the height of his popularity.


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Wheels office, 70 Bath street, ProvidenceFor more information call

Pauline asprinio, nutrition director(401) 351-6700

Turkey Trot traditionbegins in Providence

PEOPLE AND PLACESA GLIMPSe OF RI’S PAST h i s t o r y w i t h d o n d ’ a m at o

PEOPLE AND PLACESb y M E G F R A S E R

Six ounces of turkey: 340 calories

Mashed potatoes with gravy, cranberry sauce, stuffing and a dinner roll: 780 calories

Green bean casserole (it’s veggies, it should be healthy, right?): 225 calories for half a cup

Glass of wine and a slice of pumpkin pie:300 calories

That’s a grand total of 1,645 calories, which would take a 16-mile walk to burn off.

No one in their right mind takes a 16-mile trek on Thanksgiving, but for a few thousand Rhode Islanders, they’ll get a jump-start on their workout at the first ever Family Turkey Trot in Providence.

“What better way to prepare for a family Thanks-giving dinner then to go out and do a bit of exercise first?” said Charles Breagy, president of Downtown 5K Inc. that runs races across the state, including the Celtic 5K, the Rock n Roll Half Marathon and the Monster Mini Dash.

Breagy’s experience in running races - in the man-agement sense - extends beyond the state’s borders as well, which is what prompted him to start a Turkey Trot in the Ocean State.

“Thanksgiving day is the busiest road racing day of the year because it’s a tradition all over the country to go out for a big race before the big meal,” he explained. “They’re all successful, so I decided it was time to have one in Providence.”

Rhode Islanders to show their thanks by giving back to the community.

Race registration fees will benefit the Rhode Is-land Community Food Bank, the Rhode Island Organ Donor Awareness Coalition and Project Undercover, a Rhode Island non-profit that provides new underwear, diapers and socks to children in need.

“I like what they’re doing,” Breagy said of Project Undercover. “I like to support youth charities.”

Downtown 5K Inc. is partnering with Project Un-dercover for several races this year, but they also support charitable efforts like Toys for Tots, which benefits from the annual Downtown Jingle.

For avid runners who want to participate in both of Downtown 5K Inc.’s holiday races - the inaugural Turkey Trot and the Downtown Jingle - they can save $6 on registration fees by signing up for both at the same time.

Breagy said some Turkey Trot races attract as many as 10,000 to 20,000 runners. For Providence’s first year, he had more than 500 registered runners at the start of October and anticipated a total of 2,500 to 3,000 par-ticipants on Turkey Day.

Whether you’re a runner who wants to burn some feast-day calories, or a spectator looking for a fun event to kill time before dinner is served, the Family Tur-key Trot is a chance for Rhode Islanders to celebrate Thanksgiving together.

“It is a great family thing to do in the morning,” Breagy said. “We’re excited to be starting this tradition in Providence.”

For more information on the Family Turkey Trot in Providence, visit www.familyturkeytrot.com or call the race hotline at 952-6333. Registration closes on Nov. 18 and the first 1,500 participants will receive a free tech T-shirt.

A 1K race for kids will begin at 9:15 a.m. on Thanks-giving, Nov. 24, with the 5K kicking off at 10 a.m. Both races start and finish at the Rhode Island Convention Center, where runners and spectators can keep warm and enjoy refreshments while waiting for the spectacle to be-gin.

“The one thing we have in Providence that no one else has is we’ve got a hell of a venue by utilizing the Rhode Island Convention Center,” Breagy said. “Even if it’s a nippy day, people can park indoors, walk indoors to the Convention Center and hang out before the race.”

Sponsored by Willow Tree, the Turkey Trot is more than just a Thanksgiving tradition; it’s a chance for

24 | PrimeTime November 2011Living

CLUES ACROSS 1. Not divisible by two 4. Of she 7. Gas usage measurement10. 2008 Pulitzer poet Robert12. Rich persons14. Semitic fertility god15. Tropical Asian starlings16. Digression17. An enticement18. “Nutcracker” character21. Swindles22. Capital of ancient China 221-206 BC23. Small out buildings25. __ and Venzetti28. Data transmission speed measure29. Daminozide31. A high Swiss mountain32. No. Am. republic33. Golf ball pegs35. Any unwanted plant36. Monarchs of Iran39. Get together41. Delightfully pretty43. Am. & Australian physician’s groups44. Greatest A. Lexicographer50. A fencing sword 51. Relating to imides52. University in N. Carolina54. Fish of the genus Alosa55. Force units56. Similar in kind57. Possessed58. Distress signal59. Grab

CLUES DOWN 1. Physicist Georg Simon 2. A raised platform 3. Celtic mother of the faeries 4. Fasteners secured by a pin 5. Quality of being morally wrong 6. Rabbit __, Updike novel 7. Hawaiian island 8. Young salmon 9. Clay soil layer11. Drooped12. Lampshade supports13. Slang for trucks with trailers14. White (Spanish)19. Furnish with help20. Supervises flying23. Trade24. Wuhan is the capital (var. sp.)26. Hints27. Green regions of desert28. Baseball striker30. Radioactivity unit34. Regarded with reverence35. Carelessly expends37. A Chinese Moslem38. Of a steady character39. Early Christian pulpits40. More (Spanish)42. Television awards43. Yellow-fever mosquitos44. Openwork fabric45. 10 = one kor46. Comprehend the written word47. Slang for a drunk48. Ardour49. An Italian’s capital53. The beak of a bird

Sunday Driversfood & drinkMIx IT UP

b y J E N N Y H A R P E R

Picture-PerfectPumpkin Pies

Thanksgiving is just not complete without a pumpkin pie-it’s the most treasured tradition on my holiday table. Amidst the flurry of activity on Thanksgiving morning, I’m glad that my pumpkin pies are make-ahead easy, desserts just waiting to delight us.

It’s hard to top the traditional Libby’s Famous Pumpkin Pie recipe, which has been on the label since 1950. This pumpkin custard has the perfect creamy taste cre-ated by the blend of pumpkin and evaporated milk and allows the time-honored spice blend to come through. For a cool twist on tradition, Easy Pumpkin Cream Pie is an easy, luscious pie with the flavors of the season in a cool, creamy dessert.

Libby’s Famous pumpkin pie3/4 cup granulated sugar1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon ground ginger1/4 teaspoon ground cloves2 large eggs1 can (15 ounces) Libby’s 100% Pure Pumpkin1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk1 unbaked 9-inch (4-cup volume) deep-dish pie shell Whipped cream (optional)

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.

Serve immediately or refrigerate. Top with whipped cream before serving.

TIP: 1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

Nutrition Facts per Serving: 280 calories; 100 calories from fat; 11g total fat;5g saturated fat; 70mg cholesterol; 350mg sodium; 40g carbohydrate, 2g fiber; 25g sugars; 6g protein; 130% DV vitamin A; 0% DV vitamin C; 15% DV calcium; 4% DV iron

Easy Pumpkin Cream Pie 1 9-inch (6 ounces) prepared graham cracker crust1 can (15 ounces) Libby’s 100% Pure Pumpkin Pie1 package (5.1 ounces) vanilla instant pudding and pie filling mix1 cup Nestlé Carnation Evaporated Milk1 teaspoon pumpkin pie spice2 cups (about 6 ounces) frozen whipped topping, thawed, divided1 cup fresh raspberries (optional)

COMBINE pumpkin, pudding mix, evaporated milk and pumpkin pie spice in large mixer bowl; beat for 1 minute or until blended. Fold in 1 1/2 cups whipped topping. Spoon into crust. Freeze for at least 4 hours or until firm. Let stand in refrigerator for 1 hour before serving. Garnish with remaining whipped topping and raspberries, if desired. Serve immediately.

Nutrition Facts per Serving: 280 calories; 100 calorie from fat; 11g total fat;6g saturated fat; 10mg cholesterol; 380mg sodium; 42g carbohydrate; 2g fiber, 30g sugars; 4g protein; 130% DV vitamin A; 10% calcium; 6% DV iron

Jenny Harper is Consumer Test Kitchen Project Manager for the Nestlé Test Kitchens and VeryBestBaking.com


Remember when you were a child and Dad warmed up the station wagon on Sunday afternoon for a special family trip?

Gas was 25 cents a gallon. There were no super highways. And the country roads were not that crowded. There were trips to Rocky Point, Crescent Park, Misquamicut, Roger Williams Park, and on special occasions, a ferry ride over to Newport.

I grew up in Connecticut, when the New Haven Register used to print Sunday scavenger hunts, where a family could follow clues to historic sites, statues of famous people, and other landmarks. Driving was a special pleasure shared by every member of the family.

Today, driving is a necessary evil, a take-your-life-in-your-hands challenge, made miserable by traffic jams, accidents, cell phones, texting and pot holes.

It is time to revive the pleasurable Sunday drive, the family trip to a particular destination, with a few stops along the way.

Realizing that the price of gasoline is still outrageously high, the Sunday drive needs to take the place of some other form of entertainment, like bowling, roller skat-ing, a trip to the casino, or other indoor activities.

North, south, east and west Rhode Island still has some scenic country roads lead-ing in all directions. Here are four suggestions for a pleasurable, inexpensive Sunday drive. Because our readers come from all parts of the state, we’ll begin our trips in Providence, and you can join in at your convenience.

Northern Rhode IslandDrive north on Route 146 to Woonsocket, stopping at the Museum of Work and

Culture located in the center of the city on Main Street.A tour of Wright’s Dairy Farm, off Route 146A, is a must. It will bring back

many memories of the way farms used to be. Then visit the “other” Wright’s Farm, the famous all-you-can-eat chicken, macaroni and fries restaurant located off Route 102 in Burrillville.

The great thing about Sunday driving is taking the less-traveled roads through the small rural communities. Slatersville, Harrisville, Pascoag and Mapleville are but a few of the quaint villages, all easily accessible from Routes 102. For a good taste of country roads, travel all the way to the Connecticut border on Route 100, which will lead you to Wallum Lake and the Buck Hill Management Area.

On the way home, choose Routes 100 or 102 for a southerly ride through Che-pachet and Foster. Most people do not realize the thick forests we still have in north-western Rhode Island.

Southern Rhode IslandTechnically, there is no such place as South County. Try telling that to a Rhode

Islander.Travel south on Route 95 to Route 4, hopping off at the Route 102 exit to avoid

commuters and beachgoers, and follow Route 2, making a quick stop at Schartner’s Farm for some fresh produce. Follow Route 2 all the way to Route 1 at Charlestown. Take 1A to Watch Hill, the southernmost point in the state. You’ll enjoy the little shops, beach and “flying horses.”

Drive in and out of the narrow lanes, off the beaten path, and enjoy the elegant homes. Don’t worry about getting lost. Somehow, you always come out on Route 1A.

Follow Routes 1 and 1A home, taking the Galilee exit to Point Judith and stop-ping for fresh seafood at Champlin’s.

Continue north on Route 1A through the town of Narragansett, dining under the towers and along the beach. You’ll pass more elegant homes, some of them, un-fortunately, blocking your view of the ocean. Stop in the village of Wickford for an ice-cream cone and a walk through the area, and then continue home on Route 1.

Eastern Rhode IslandThe east means Newport to most Rhode Islanders who cross the Newport Bridge

and head right to the downtown shops.Avoid the downtown and follow me on another route. Take Route 195 East to

Fall River and then go east on Route 24, avoiding the tolls. If you have time, you may

LifestYLesb y D o N F o W L E R

Sunday Drivers

want to ride through Tiverton and Little Compton. Stay on Route 24 until you see the Route 114 sign to Newport Beaches. Follow the road to Anthony’s for the best and most inexpensive seafood dinners in Rhode Island. But don’t tell the natives I told you, because they consider Anthony’s to be THEIR PLACE.

Continue past First Beach, possibly stopping for a stroll along Cliff Walk. Take a left at Bellevue Ave., past the International Tennis Hall of Fame and all the mansions, and take a leisurely drive around Ocean Drive. This is also a great place for a picnic.

On your way home, take Route 114 or Route 138 back to the Mount Hope Bridge and follow Route 114 through Bristol, Warren and Barrington, back to Route 195.

Western Rhode IslandThe roads least traveled take you to western Rhode Island, although the last

frontier is rapidly growing, as people move further away from the city.Take Route 44 west out of the city, through Chepachet to West Gloucester.

Putnam, Connecticut is only a few miles west. If you are in to antiquing, that’s the place for you.

Back into Rhode Island, Route 94 is the road that will take you through a number of wildlife management areas, such as Killingly Pond in North Foster. At Route 101, take a detour left. “Down the road a piece” is Jerimoth Hill, the high-est point in R.I. at 812 feet. Park along the side of the road and take a two-minute walk to the exact spot. The area was closed to visitors for a long time, but new owners have allowed visitors to cross their property.

Continue south on Route 94 to Foster Center and Clayville. It gets a bit tricky here. Be sure to go north on Route 14, which will quickly take you east over the Scituate Reservoir. Route 14 will take you through western Cranston and back to Providence.

These are but a few suggestions to enjoy our beautiful state. Don’t worry if you get lost. Rhode Island is not that big, and the signage is not all that bad.


senior issuesReTIReMeNT SPARKS b y E L A I N E M . D E C K E R

The month of November kicks off with All Saints Day. It seems only fair that retirees should have a patron saint to guide us and to look out for our interests.

After all, we have to face a lot of new challenges in our retirement.

I did some research to see if there might already be a patron saint of retir-ees, but apparently not. This is surpris-ing, considering that there are saints for everything from button makers (Louis IX) to hemorrhoids (Fiacre) to the Inter-net (Isidore of Seville.) Oh sure, there are patrons for many of the ailments from which retirees often suffer. You’ve got Ul-ric for vertigo, and Vitus for oversleeping (not to be confused with Casanova, for sleeping over). There’s even Werenfridus for stiff joints (try saying his name three times fast without spraying spittle onto your companion).

Speaking of stiffs, Stephen the Martyr is the patron saint of casket makers, prob-ably a good one for a retiree to stash in a prayer Rolodex.

You might also want to have Saint Christopher on speed dial to assure safe driving into your dotage. Some ailments

have more than one saint you can pray to for relief. I found five of them to listen to the pleas of the hearing impaired, for example, and a wealth of choices (18 in all) to receive prayers against impoverish-ment.

But look for just one to handle the concerns of retirees and your search comes up empty. Is this really so much to ask? Some saints respond to prayers for an impressive assortment of seemingly unre-lated causes. Take John of God, whose patronage extends from heart ailments to alcoholism, but also covers booksell-ers, firefighters and hospital workers. Bonaventure is that rarity among patron saints, a specialist, if you will. You’ll want to call on him to untangle bowel disor-ders.

The closest saint I could come up with for retirees was Anthony of Padua, patron of the elderly. He’s actually best known for locating lost items, a skill that undoubtedly will come in handy as we move into our golden years. But Antho-ny already has a list of other causes that would be a handful for even the most ex-perienced saint. Shipwrecks, starvation,

sterility, animals, sailors, harvests, pau-pers and the oppressed, to name just the more noteworthy ones.

No, Anthony must be one busy dude already. He’s not likely to have the share of mind available to process the prayers of all the retirees that the baby boom would drop on him.

My husband suggested that FDR would make a great patron saint, because he started Social Security, or alterna-tively LBJ, because of Medicare - both critical programs in the lives of retirees. I explained to him that in order to be de-clared a saint, the deceased must be able to take credit for some miracles.

While creating Social Security and Medicare may have been miracles in their own right, it doesn’t seem likely that people would be comfortable praying to FDR or LBJ to perform miracles in the afterlife. Instead of a halo, their saintly images would no doubt include rings of cigar smoke over their heads. Not to men-tion, can we be sure they’re really up there in heaven and not in... well, you know.

I think a good candidate would be Ethyl Percy Andrus, the founder of AARP.

Talk about having the interests of retirees front and center. Fittingly, she died in 1967, the year that the current batch of about-to-be-retirees graduated from col-lege. Since holy folks sometimes take new names in their sainthood, I propose we dub Ethyl “Saint Aarpitus,” to commem-orate the organization she started.

We still have to deal with that pesky question of post-death miracles. If any of you have something related to retire-ment that you feel like praying about, by all means, direct your pleas to Ethyl. If things turn out well for you, let me know, but be sure to have notarized witness statements available for review.

I hate to sound pessimistic - it’s not my normal nature, but I think we should have a back up plan on this. So, until Aar-pitus is canonized, I’m going to direct my retirement-related prayers to Saint Jude. I had a bulk rate plan with him during my college years; he’s the patron saint of lost causes. When it comes to most things related to retirement, you can’t get more appropriate than that.

Patron Saint of Retirees


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Residents at Scandinavian Retirement Center like to keep busy and they find plenty to do! In the last few months they have worked at making home-made ice cream, ate at many restaurants, enjoyed foliage tours, visited museums, played lots of games (including bowling in their library), and enjoyed singing and arts and crafts. Jigsaw puzzles are always calling for someone’s extra attention.

One of the special activities recently was The Resident Showcase. So many of the residents brought out their special mementoes such as crocheted and knitted creations, oil paintings, gifts from loved ones, volunteer certificates, sports awards and memorabilia, items from their careers. It was a wonderful way to share their lives with their friends, old and new.

Residents are also fed spiritually through weekly communion from neighboring St. Paul’s church, a weekly prayer service, as well as many monthly services including Catholic Mass, Interfaith Communion, Tea for the Soul, Rosary, Catholic Communion, Shabbat Service, and the Prayer Shawl Ministry. Our Chaplain is also available for residents who wish to talk indi-vidually.

To keep physically fit, many exercise programs are available. These include yoga, medita-tion, physical and massage therapy, and Wii games. The It’s Never 2 Late computer system helps keep brains exercised as well.

With just 35 apartments in the Assisted Living Community, residents and staff come to know each other well. Bonds of friendship and trust grow easily, and residents are able to balance the level of privacy, socialization, independence and support that fits their personal lifestyle and needs. Scandinavian Retirement Center also offers Respite Suites for those who may need a short stay while their primary care giver is unavailable. Respite Care allows your loved one to be surrounded by attentive staff and know that they are well fed, secure, and with people who care. Some of the services at Scandinavian Retirement Center include:MEAL SERVICE * Three meals with a choice of entrée served daily * Late morning self-served continen-tal breakfast cart * Afternoon snacks served daily * Tray service is availableTRANSPORTATION * To medical appointments (residents can still visit their own doctors) * Weekly banking, shopping, library visits, and postal services locally * For planned outings and activities HEALTH CARE & PERSONAL ASSISTANCE * Medication Administration and monitoring * Fol-low up with personal physician as needed * Full time licensed nursing on site * Assistance with activi-ties of daily living * An Enhanced Program is available for those who need more help on a daily basis * Housekeeping and laundry services * Priority admission to the Scandinavian Nursing Home for qualified stays

Small enough to be personal and responsive to every resident’s needs, yet part of the larger Scandinavian Home family, the Assisted Living Community is living at its best for men and women seeking support, security, and the comforts of home without worries. For more infor-mation or to schedule a visit, call the Director of Resident Services, Tai Sodipo, R.N. at 461-1444. Please visit their web site at www.ScandinavianHome.com.

The Scandinavian Retirement Center a non-profit Assisted Living Community, is located at 50 Warwick Avenue in Cranston. The name reflects the heritage of its founders, but today they are an inclusive community that welcomes people of all faiths and ethnic origins.

Phyllis and Ann are off to enjoy one of the many outings that assisted living residents participate in each month.

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cALeNDAR of eveNTSNewport Restaurant WeekDon’t miss deals at some of the best restaurants in Newport during Restaurant Week from Nov. 4 to 13. Newport County restaurants offer an array of creative menus for this nine-day culinary event. For more information, call 800-976-5122 or visit www.gonewportrestaurantweek.com.

Love lettersOn Nov. 10, visit the Colony House in Newport to view the love letters shared between John and Abigail Adams, from the start of their relationship in 1759 through the Second Continental Congress until 1778 when John prepared for his first trip abroad. Living history interpreters portraying the couple will then answer questions. Reservations are requested, and admission is $5 per person or $1 for Newport Historical Society members. Call 841-8770 or go to www.New-portHistory.org for details.

Ghosts are comingTour the historic streets of the East Side by lantern light on select evenings in November. Tours leave Prospect Terrace Park at 7 p.m. and feature the stories of Providence past that will send chills down your spine. Learn more or buy tick-ets at www.providenceghosttour.com or call 484-8687. Tickets are $15 online or $18 cash in person.

Family rootsGet started on researching your family history at the RIHS Library at 121 Hope Street. On Nov. 19, a presentation by Archivist Judy Lucey will explore the basics of genealogy. Lucey is a staff genealogist at the New England Historic Genea-logical Society, and will help those in attendance with their own genealogical research. Admission is $15, or $10 for RIHS members. Call 273-8107 ext. 12 or go to www.rihs.org for more information.

forward, march!The MarchFourth Marching Band will perform a 90-minute set of funk, rock and jazz on Nov. 19 at 8 p.m. at Fete in Providence. They are accompanied by stilt-acrobatics and dancers. Admission is $10 and Fete is located at 103 Dike Street. For details, call 383-1112 or visit www.fetemusic.com.

Grab the grandkidsSanta Claus will make his annual appearance in Westerly on Nov. 25 at 6 p.m. Admission is free for children and families to see Santa and his holiday friends roll in by fire truck onto High Street in downtown. For more information, call 596-7761 or go online to www.westerlychamber.org.

Happy Holidays with the PopsThe 60-piece Ocean State Pops Orchestra will bring the holidays to life at the Stadium Theatre on Nov. 25 at 8 p.m., playing all of the holiday favorites with musicians from the Rhode Island Philharmonic, Brown University and more. Tickets run from $21 to $31. The Stadium Theatre is located at 28 Monument Square in Woonsocket. For tickets, call 762-4545 or go to stadiumtheatre.com.

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Miller named Social Worker of the Year in Aging

The Rhode Island chapter of the National Association of Social Workers selected Jenny Miller, MSW, CMC, president and founder of Senior Care Concepts Inc., as the recipient of its 2011 Social Worker of the Year in Aging Award.

“It’s humbling and exciting when your peers nominate you for this award,” said Miller. “I’ve devoted my life and career to assisting seniors in maintaining their well-being, independence and dignity. This is my passion.”

For the past 15 years, Miller has been providing a diverse range of services to clients including in-depth care assessments, long-term health care planning programs for seniors and their adult children and serving as liaison between her clients and local health care professionals. Geriatric Care Manager Miller’s primary focus is on design-ing ongoing care management programs that accommodate seniors with varying levels of needs, with an emphasis on keeping seniors independent and safe. Miller holds a bachelor’s degree in social work and human development, a master’s degree in social work and gerontology, and is a Certified Case Manager.

“Social workers are dedicated to helping others and very seldom take time to re-flect on their own achievements,” said Rick Harris, LICSW, executive director of the Rhode Island chapter of the National Association of Social Workers. “It is critical that we honor outstanding professionals who are selfless and dedicated in their service to others. Jenny Miller is one such professional.”


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Back to the IslandSummer is long gone, but return to Block Island on Nov. 26 for the annual Arts and Crafts Guild Fair from 10 a.m. to 3 p.m. Local artists will display and sell their wares at the fair, which is sponsored by the Block Is-land Historical Society. Find out more at www.blockis-landchamber.com or by calling 800-383-2474.

Night of traditionThe fourth annual Night of Tradition Showcase will take place on Nov. 16 at 7 p.m. at the University of Rhode Island. Guests can enjoy Native American danc-ing, storytelling and more. Call 263-9531 for more in-formation.

Lighting the nightOn Nov. 18 and 19, discover the history of Newport’s holiday traditions during a lantern-lit stroll, starting at 4:30 p.m. Professional guides from the Newport Historical Society bring tours through the Wanton-Lyman-Hazard House and more. Tickets are $12 for adults or $5 for kids 12 and under. Call 841-8770 or visit the Newport History Tours website at New-portHistoryTours.org.

Cornerstone Auction GalleryWith a preview starting at 2 p.m. on Nov. 21, the Cor-nerstone Auction Gallery puts on its monthly antiques auction at the Ivy Garden in West Warwick. Box lots are shown at 5 p.m., with the main auction at 6 p.m. Call 439-0294 or e-mail [email protected] for more information.

‘Giving’ for an anniversaryJoin Gallery Eleven Fine Art in celebrating their one-year anniver-

sary in Bristol on Friday, Nov. 11, from 5 to 8 p.m. In appreciation of their first successful year, their new exhibit “Giving” will showcase small works of art, donated by each member, to raffle during a month-long fundraiser benefiting Paws New England, a local animal rescue organiza-tion. The raffle winners will be selected on Dec. 11.

The Gallery’s “Giving” exhibition, on display Nov. 8 through Dec. 31, will include original works of art ranging from paintings in wa-tercolor, oil and acrylic, to pastels, solarplate monotypes and ceramic sculpture.

Gallery Eleven Fine Art is a cooperative of local artists from Bristol and Tiverton, as well as Westport, Dartmouth and Marion, Mass.

Gallery Eleven Fine Art is located at 11 State Street in Bristol. For more information, call 396-9311 or visit www.GalleryElevenFineArt.com.

Christmas happeningsin DecemberOn Dec. 3 and 4, Smith’s Castle in Wickford will be decked out in period holiday fashion from noon to 4 p.m., and guests can feast on home-baked treats and cider, and listen to live mu-sic. The same weekend, Coggeshall Farm Museum in Bristol will have their Christmas Sale from 10 a.m. to 4 p.m. Find out more about Smith’s Castle by calling 294-3521, or the Coggeshall Farm Museum by calling 253-9062.

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