Volume 6, Issue 6

Sharon Historical Society and Museum: Mapping Sharon: Historic photos of Sharon taken by Charles Pancoast in 1893. Through Sunday, May 3. 10 Upper Main Street, Sharon, CT. (860) 364-5041.
NorthEast-Millerton Library: Spring Break Make-and-Take craft activities. Wednesday:  Make a yellow chick. 11:30 p.m.–6:00 p.m. 75 Main Street, Millerton. (518) 789-3340.
NorthEast-Millerton Library: Spring Break Make-and-Take craft activities. Tuesday: Soda bottle planter for your garden. Come dressed in old clothes. Ages 4 and up.  12:00 p.m.–3:30 p.m. 75 Main Street, Millerton. (518) 789-3340.
UPAC: Ulster Ballet Company Festival of Dance, sponsored by Arts Mid-Hudson. $22; students, seniors: $18; childen under age 12, $15. 8 p.m. 601 Broadway, Kingston. (845) 339-6088.
Roasting is probably the easiest cooking technique, with the most satisfying results. Your oven does most of the work while you spend time on the side dishes or dessert. Roasting involves cooking food in an uncovered pan in the oven. It is a dry cooking technique, as opposed to wet techniques like braising, stewing, or steaming. Dry, hot air surrounds the food, cooking it evenly on all sides. Depending on your recipe, you can roast at low, moderate, or high temperatures. It is the ideal method for large cuts of meat or poultry: rib roasts, ham, whole turkeys or chickens, or tenderloins. Smaller cuts, such as boneless chicken breasts or fish fillets, tend to dry out in the oven (they're usually better sautéed). Roasting is also ideal for dense vegetables such as potatoes, beets, and winter squash, as it concentrates their natural sugars and intensifies their flavor.
I have friends who have told me about this place for quite some time, but I have been satisfied with the fish at Adams so I never ventured over there. This week I was in Sharon and stopped by. I was bowled over. It is inspiring to see such a variety of fresh fish. Makes me want to cook.  I bought some filet of sole, and Gerard and I had them "Meuniere" for lunch. I have been back to buy fish twice since then and am so impressed with the quality and freshness that I asked owner Chuck Lee to pose for a photo with one of his whole salmons for you. Chuck tells me he gets fish fresh three times a week in the winter and more often four times a week in the summer. This week was the opening of Shad Roe season, so any aficionados know where to go for it. 
I had not been to Aurelia for a while, so Gerard and I stopped in for lunch last week. I was pleased to find this salad on the menu. This salad featuring octopus, squid and shrimp with confit tomatoes, marinated red peppers and arugula it was quite enjoyable. I understand they are in the process of developing a new spring menu. Susan, please keep this dish on. It should be a summer favorite. 
Vassar College: Vassar College Madrigal Singers: A Program of Psalms. Drew Minter, conductor. 8 p.m. Skinner Hall of Music. (845) 437-7294; music.vassar.edu.  
Stanford Free Library: Wildlife Lecture presented by Bill Robinson. Live animals—Owls, hawks, turtles, snakes and lizards. 10 a.m. Registration encouraged. 14 Creamery Road, Stanfordville. (845) 868-1341.  
Roeliff-Jansen Community Library: Poetry in Song, with Daniel Neer, tenor, and Ellen Mandel, composer and pianist. 4 p.m. 9091 Route 22, Hillsdale. (518) 325-4101.    
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