Tag Archives: I love NY

Daily Catskills: 06/27/17

After a wet, gloomy morning, 67F by mid-afternoon and mostly sunny. Huge, thundering clouds quickly rolling through stealing the scene, cracking lightning and later issuing some torrential, late afternoon rain. Moody.

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Bill Birns at The 2nd Annual Book Fair at the CIC

Image: Mountain Arts Media, courtesy of Bill Birns

On Saturday June 24th at 1.30pm the Catskill Interpretive Center in Mount Tremper, Bill Birns will be speaking at the 2nd Annual Book Fair.

Bill will be reciting his epic poem Fleischmanns, a Poem (an Historical Imaginative Projection) that was published in three parts here on Upstate Dispatch. (Find Part 1 published here, Part 2: here and Part three: here.) Come and listen to Bill read his richly descriptive, poetic rendering of local history. Bill is a superb orator and listeners will be in for a treat.

Address: Maurice D Hinchey Catskill Interpretive Center, 5096 Route 28, Mount Tremper, NY 12457.

Daily Catskills: 06/19/17

Humid and sticky with periods of torrential rain, thunder and flooding throughout the day and throughout the mountains, caused by dense, milky, blue-hued clouds.

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Catskills Conversations: Julia Reischel

© Joe Damone

Julia Reischel is a co-founder of the Watershed Post and resident of Margaretville.

JNU: What brought you to the Catskills?

JR: I came here because of my family. I’m not from here. I like to describe myself as a carpet-bagger [laughs]. Lissa, my wife, grew up here and has about six generations of family in the Margaretville area. When I started dating her in Boston, I knew pretty much immediately that I was going to end up here if I stuck with her, because she has this magnetic pull to this area. All her potential stories ended here. So the Catskills were in my future and when we got married we moved here. We started the Watershed Post, our now defunct news site that we ran for seven years.

Is The Watershed Post still up?

It’s up, but just not being updated. We’ll keep it up as a sort of archive and honestly, it’s Lissa’s call on that because I formally quit a while ago. [Laughs]

Did you have a contract with her? [Laughs]

We actually do have a contract in place.

That’s very sensible! 

[Laughs] If we were going to have some sort of acrimonious split, one of us would have to buy out the other. What actually happened was that I decided to give her de facto control over it in exchange for not doing anything for it anymore. So I’m still technically part owner. She ran it by herself for a couple of months and came to the same conclusion that I did, which was that there’s no money in journalism. Continue reading

John Burroughs’ Bookshelf

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Since I became a trustee of Woodchuck Lodge, John Burroughs’ last home and site of his final resting place in Roxbury, NY, I’ve become fascinated with his bookshelves. He left behind a vast collection of Atlantic Monthly magazines and (pictured above) a sturdy collection of Encyclopaedia Britannica. Atlantic Monthly is still published to this day and is a progressive periodical devoted to covering “news and analysis on politics, business, culture, technology, national, international and life”, but what was it like back then? Last month, at one of Woodchuck Lodge’s Wild Saturday events, I had just about enough time to flick through most of an Atlantic Monthly magazine from April 1923 and took photographs of what I considered the most interesting bits (below). I cannot help but wonder what John Burroughs himself thought when he read about Mrs A trying desperately to avoid “social suicide”. Continue reading

Catskills Cocktails: Gin & Spruce

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If you’re a regular reader, you’ll know that I’ve been making natural sodas with forsythia and spruce tips. I’ve discovered that spruce tip syrup goes particularly well with whiskey, too, like the forsythia, which made a tasty Catskills Collins. I’m also working on rhubarb juice that makes a first-rate bitter addition to cocktails for people who find bitters too intense or overpowering for their taste. Here are a couple more refreshing cocktails for the summer.

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The Final Part of Fleischmanns, by Bill Birns

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Parts 5, 6, 7 & 8 of Fleischmanns, A Poem in Eight Parts

(Imaginative Historical Projection)

By Bill Birns

  1. Griffin Corners at Armstrong Park

Bit hard for me to make a hero

of him, Matthew Griffin, though

lots of folks do. It’s hard not to

admire his sheer American-ness.

That photo-of-the-founder look

on his weathered face as he sat

posing for that end-of-long-life

first-time photograph in

front of his office (or shop)

with the hand-lettered L-A-W-Y-E-R

over his head behind his chair. Maybe

he believed that founder stuff himself.

Armstrong Park must stay out of the public view,

a gentleman’s name need only appear

in print when he is married and when

he dies.

 

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Outsider’s Kitchen & Cafe

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The Outsider’s Kitchen & Cafe opened last week on Route 30 between Margaretville and Halcottsville at the old station by the railroad tracks opposite the golf course. Chocoholics can go right to the funny cake based on a Pennsylvania Dutch recipe: a delicious blend of crunchy cake topping, with a rich, sticky, gooey filling, all in a pie crust. The more health conscious can get house made orange, coconut, almond granola, with yoghurt parfait, or you can buy it packed dry to go. It’s granola with a citrus zing that’s complemented by the earthy coconut. There are also scones and muffins available too. For lunch: large, thick, square portions of breakfast pizza look like they can cure all sizes of hangover; thick sandwiches on ciabatta, salads and soups are offered along with the usual beverages like coffee and tea. There’s ample parking and a nice view of the golf course. A very welcome addition to the Saturday errands route: take the garbage to the transfer station and stock up on produce at the Pakatakan Farmer’s Market.

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Spruce Tip Syrup

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It’s spruce tip season: fresh, new tree growth at the tips of the branches of evergreen conifer trees present as vibrant, brilliant green nuggets about the size of a nut, varying between the sizes of a peanut and a pecan. They are instantly recognizable as a completely different color than the rest of the needles on the branch, from a distance looking like a Christmas tree has come down with forest chicken pox. For the past few weeks, they have been encased in a papery brown or fleshy red covering (that ejects clouds of a dense, yellow pollen when shaken), which they are now shedding to reveal the green tips. Continue reading

Zephyr’s Chili Bowl

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The Zephyr’s Chili on the dinner menu stands out for its lightness, uncharacteristic for a chili bowl, achieved by the addition of sweet, juicy chunks of tomato amongst the beans. You won’t go home with a brick in your stomach, but you’ll have enough fuel for a long walk in the country air, the wet, wet, gloomy country air. I took a couple of bites of the cheesy biscuits, wrapped the rest up in a napkin and ate them later. Where’s spring? Yesterday was warmer at 62F and cloudy with some late afternoon sun. Today: more rain. My seasonal affective disorder is only just held at bay by remembering how low the Catskills reservoirs were last year and how much they need replenishing. Spring has been more of a gastronomical tour around the mountains, ducking into restaurants, sitting at the bar and trying some of the Catskills’ best fare. Try also, Traveler’s White Tea with Hibiscus, (which also goes well as a vodka mixer).

Phoenicia Diner’s Meatloaf

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It may not be on the menu for much longer because it’s a winter warmer, but even though the apple blossom is being attended by huge bumble bees and brilliant greens are creeping up the mountains , it’s still colder than a well digger’s belt buckle up on the peaks. Let Phoenicia Diner’s luscious, juicy meatloaf, drenched in tasty mushroom gravy, stick to your ribs one more time. The sun may be out, but there’s still some thawing to do. Let’s hope we’ve seen the last of the spring frosts.

Catskills Cocktails: Scotch & Forsythia

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Did someone yell Cocktail? I have all this forsythia syrup and didn’t preserve it, so I need to use it all up before it goes bad. What better way to put syrup to good use than a twist on a couple of classic whiskey cocktails: a John Collins and a New York Cocktail. The simple syrup is replaced in both cocktails by forsythia syrup, the earthy tones of which are compatible with a good Scotch and the lemon. Find my forsythia syrup recipe here.

This first is similar to a John Collins, but made with Scotch and missing the fruity garnishes. The second is a New York Cocktail without the grenadine.

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Prelude to a Kiss at STS Playhouse

Two years ago, I saw Proof at the STS Playhouse in Phoenicia and it was riveting and engaging. At the time, I called it “remarkable: deeply engrossing, funny with excellent performances from the cast. Proof explores the world of madness and mathematics”. It was a great production, starring Jennifer Paul, Farrell Reynolds, Stephen Powell and Kimberly Kay.

This year the Playhouse is putting on a production of Prelude to a Kiss, by Craig Lucas, directed by Michael Koegel, owner of Mama’s Boy Burgers. You may remember the movie with Alec Baldwin and Meg Ryan. Opening night is this weekend, May 5th, running until May 21st. Make a perfect night of it and get early dinner and drinks at nearby Peekamoose Restaurant– the play starts at 8pm.

STS Playhouse, 10 Church Street, Phoenicia, NY. Tickets $20 or $18 for seniors and students. Call 845-688-2279, or click here for more information.

Ticks: Essential Oils As Repellents

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Back when we bought our house in 2007, there no ticks and for years we walked around barefoot on our property in our forest; rolled around on the lawn; foraged; did the gardening unimpeded by these infamous insects. In retrospect, I think it might have been the elevation that saved us because we are on a ridge at about 2400 ft in Delaware County. We are quite exposed to the elements and have superb soil drainage. Even in the most torrential rain there are only a couple of small patches of our six-acre property that get waterlogged. Ticks desiccate very quickly in hot, dry conditions. I found an article in Forbes that said scientists say ticks are killed after six minutes in the dryer on hot. When we got our dog, Alfie in 2014 I found my first (and only) tick when I was throwing the ball for him, a year and six months after we rescued him. I felt it bite my wrist and flicked it off as it tried to embed. Then I went immediately to the emergency room where they told me to go home. A few days later, I drove to Kingston where a doctor prescribed me an antibiotic and gave me a free refill for the future.

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Catskills Conversations: Rebecca Andre

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UD: What brought you to the Catskills?

RA: My husband Mark and I would travel north from our Pennsylvania home just on a whim. This was before we had our daughter Isabella. We always ended up coming home from Lake Placid, the Adirondacks or wherever we ended up, through the Catskills. After we had our little girl and we weren’t traveling around the world anymore, we decided to get a vacation home here. Then once my daughter was of age to go to kindergarten, we made a decision to move here, so that she could start kindergarten here and not have to move mid-term.

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Local Eggs: Sweet & Delicious

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It’s been a long time since I’ve had an egg as delicious as this: bright orange yolks, rich, sweet and creamy, almost like a dessert when soft-boiled on toast and in yesterday’s salad! Leigh Melander, a colleague at WIOX and founder of Spillian bought a bucket of eggs into the radio station to share. Leigh says her hens, who are completely free range, are very happy and I believe her. They were presented with some art a few days ago and all flocked around to inspect it.

Part of the lure to the country or Upstate New York, apart from the fresh air, is the local food. It’s worth battling five months of winter for glorious food like this. When wholesome food of this calibre becomes an expensive luxury in the city, it’s time to move upstate where your neighbors bring you eggs, cheese, bread, jam or any number of spring items that they have produced on their homestead. Just the fragrant aroma of a homegrown tomato feels like a miracle.Local, country board meetings are never without something homemade to pass around like goat’s cheese or bread. This second rainy and gloomy day of the week has been lit up like a summer’s day by simple eggs on toast using local bread.

Winter is tough up here, but the spring rewards are like Sunday Best, not taken for granted and savored all the more.

John Burroughs and Woodchuck Lodge

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What an honor to be on the Board of Trustees at Woodchuck Lodge and what a privilege to be able to peruse his 100-year-old collection of Atlantic Monthly magazines, a magazine that is still in existence today. For the writer, this is a rare treat; though the copies are tattered and fading, they still adequately convey the times. Burroughs was published by The Atlantic his nature essays appeared regularly in his life and career. It’s a co-incidence that on Earth Day, April 22nd, I had access to his entire collection of magazines when on The Atlantic website there are details of today’s climate march for science in New York City. 

 

Taste Buds Gone Wild

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Last night, Rob Handel, chef at Heather Ridge Farm, impressed a large crowd packed into the Catskill Center with his knowledge on wild edibles and foraging. After conducting a talk on how to incorporate wild vegetables into our diet by producing tinctures, ferments and syrups, he brought out some delicious, earthy, wholesome food to taste that made the taste buds come alive.

Endive stuffed with porcini mushroom pate topped with ramp pesto accompanied by carrot, burdock root and garlic grass salad (pictured above).

A pickled milk weed pod

Forsythia Syrup with Soda

Nettle Soup

Some of the ingredients in last night’s tasting were foraged recently: forsythia is available now and ramps are coming up. The nettle soup was fresh and exquisite. Some ingredients were preserved; the pickled milk weed pod tasted like a larger, yet much more subtle, caperberry. The crowd was so large for this event, not only because Rob is so knowledgable, answering everyone’s follow-up – and non-follow up/general experience – questions with ease, but because wild edibles are becoming very popular. Gradually, people are turning away from traditional foods and taking a keen interest in the wildly diverse tastes of foraged herbs, funghi and vegetables that they can find on their property like garlic mustard, burdock, nettle leaf, sumac, dandelion, sheep sorrel, milk weed, porcini and more. This kind of rare, unusual – and FREE! – food excites the taste buds. Plus, it’s fun to forage. Rob recommended a few books, one of which was The Joy of Foraging by Gary Lincoff.