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Recreation

Not Salad Days, So Much As Salad Lunches

Food

Lunch. At work. It can be a Big Mac, a chocolate bar or something you microwave in that little alcove off the conference room. But not for Italian-born, living-in-London art director and graphics designer David Bez. He makes salads for lunch and then he photographs them, and every once in a while he writes about them, most recently in “Salad Love,” 260 beautiful salads in all.

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So Cool, and So Very Cool, Too

Food

In the immortal words of the rap singer Nelly, “It’s getting hot in here.” And in this kind of weather, really, who wants to cook hot food or eat hot food?

I am referring to “hot” in terms of temperature. Spicy food is different, of course. You want to eat spicy food in hot weather because it makes you sweat, and that cools you off (although ideally someone else should slave over the hot stove on your behalf; this is a job you should leave to the professionals).

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Actual, not just virtual, gameplay

The Mobile Game Scene

Did you know that two factions are fighting for control of a mysterious glowing portal located at the Millerton Post Office?

The battle is happening in Ingress, a free mobile game that is available on Android and iOS devices. It’s basically a massive game of Capture the Flag, with players vying for control of portals located at places of cultural significance throughout the world — libraries, post offices, museums, historic sites, you name it.

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Eight candidates vie for Laurel Queen title

editor@winstedjournal.com

The 81st Laurel Festival, an annual pageant and scholarship program which dates back more than 70 years, will be held this weekend.
Last year the festival was cut down to one day due to a lack of funding and participation, with the Laurel Ball and the Laurel Parade both eliminated.
This year all of the festivities are back, and there are eight candidates vying for the title of Laurel Queen.
The festival begins on Friday, June 12 at 7 p.m. with the Laurel Ball at Crystal Peak Ballroom. 

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Out of the Ordinary Summer Flowering Bulbs

The Fun of Gardening

Summer flowering bulbs can be exciting additions to the mid-season garden. Many of us have grown the more familiar gladioli, dahlias, cannas and tuberous begonias, all of which offer an interesting array of colors, forms and textures. For the more adventurous, a wealth of versatile bulbs is available. Some work extremely well in annual and perennial beds while others are more suited to pot culture.  

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For Early Risers

Innisfree Garden in Millbrook, NY, is gorgeous in daytime, with its smoky geysers and dragonflies and groomed trees standing in their own sharp shadows. 
But Innisfree Garden in the dark, that’s special too.

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The Importance of Trivia — It’s Delightful

Country Life

Do you know in what novel Aramis, Porthos and Athos hold forth?

Do you know the difference between sherbet and sorbet?

Ah, and here’s a toughy: Can you name the capital of Nebraska?

“Omaha,” I offer, rashly, that being the only city in Nebraska I know.

“Wrong” says Bruce T. Paddock pleasantly as he edits copy for The Lakeville Journal. “That would be Lincoln.”

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. . . Time for Latkes With a Little Daikon Radish

Holiday Fare

I come from a blended family, both Japanese and Jewish, which explains my variation on the traditional Hanukkah potato pancake by adding elements of the Japanese fried pancake called okonomiyaki. 
So  I was quite excited to see in The New York Times that someone had started a whole restaurant dedicated to a type of fusion cuisine with which I feel a deep bond. 

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Not Much Time Left Now . . . Entering The Holiday Spirit

Holiday Shopping

When my wife, Kayla, and mother-in-law, Rose, asked if I wanted to make the trek to South Deerfield, MA, to visit Yankee Candle Village, my initial reaction was, “Why do you want to drive two hours to buy candles?”
After they patiently explained to me that the village was more of a holiday wonderland than a simple candle shop, we hopped in the car and started our journey.

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Salmon Treats, From Austin to New York

Holiday Fare
leong@lakevillejournal.com

Growing up in Texas, I knew only canned salmon, both white and red sockeye. The fish was used to make salmon cakes or, in our house, my maternal grandmother’s recipe for croquettes: thick, round-ended cylinders of salmon mixed with mashed potato, cream and seasoning, dipped in flour, beaten egg and either cornmeal or crushed saltine crackers, then deep fried. 

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