New Year’s eatings

Delicious ways to ring in 2021

Let’s face it — 2020 wasn’t the year any of us hoped for. So if you’re looking forward to ringing in 2021, check out this list of local restaurants offering special dine-in or takeout menus to help you celebrate.

Amphora (55 Crystal Ave., No. 3, Derry, 537-0111, amphoranh.com) will serve a special prix fixe menu for New Year’s Eve on Thursday, Dec. 31, from 3 to 9 p.m., featuring one of two appetizers of your choice (double cream goat cheese in a pool of lamb sauce with chiffonade basil and pita chips, or shrimp cocktail with a spicy sauce); antipasto salad; an entree of your choice (deconstructed Beef Wellington or seafood risotto with a creamy Parmesan mushroom sauce); and a dessert (chocolate mousse or Champagne and berries). The cost is $46 per person (optional wine pairings are available) and reservations are encouraged. Amphora’s full menu will also be available for takeout and dine-in until 3 p.m.

Angela’s Pasta & Cheese Shop (815 Chestnut St., Manchester, 625-9544, angelaspastaandcheese.com) will be open from 9 a.m. to 6 p.m. on Thursday, Dec. 31.

Ashworth by the Sea (295 Ocean Blvd., Hampton, 926-6762, ashworthhotel.com) will host a socially distanced New Year’s Eve dinner on Thursday, Dec. 31, at 5 p.m. featuring party favors, a Champagne toast, rock ’n’ roll bingo and more. Overnight packages with a Champagne and mimosa breakfast on New Year’s Day are also available.

Bad Lab Beer Co. (460 High St., Somersworth, 842-5822, badlabbeer.com) will serve its third annual New Year’s Day brunch on Friday, Jan. 1, from 10 a.m. to 6 p.m. Reservations are currently being accepted with an hour-and-a-half time slot for each.

Bedford Village Inn (2 Olde Bedford Way, Bedford, 472-2001, bedfordvillageinn.com) will serve a four-course prix fixe dinner for New Year’s Eve on Thursday, Dec. 31, with seatings from 4:30 to 9:30 p.m., in its dining room. The menu will feature appetizers (lobster bisque, yellowfin tuna poke, braised beef cheek, New England oysters, capon terrine, and warm Maplebrook Farm burrata); salads (baby kale and watercress salad, or Boston bibb and radicchio salad); entrees (grilled filet mignon, smoked New Bedford sea scallops, grass-fed lamb rack, pan-seared salmon, Northern lobster risotto, pork chop, or pierogi and fall vegetables); and desserts (Earl Grey cheesecake, lemon verbena creme brulee, strawberry Champagne sorbet, ginger pear torte or mudslide cake). The cost is $75 per person and reservations are required.

Bistro 603 (345 Amherst St., Nashua, 722-6362, bistro603nashua.com) will open at 11 a.m. on both Thursday, Dec. 31, and Friday, Jan. 1, serving its full menu with family-style options also available.

Buba Noodle Bar (36 Lowell St., Manchester, 935-7864, bubanoodle.com) will be open from 11:30 a.m. to 8:30 p.m. on Thursday, Dec. 31, and from 11:30 a.m. to 9:30 p.m. on Friday, Jan. 1.

Buckley’s Great Steaks (438 Daniel Webster Hwy., Merrimack, 424-0995, buckleysgreatsteaks.com) is taking reservations now for New Year’s Eve, serving its regular menu with specials on Thursday, Dec. 31, from 4 to 9 p.m.

Cafe El Camino (134 Newton Road, Plaistow, 974-1652, cafeelcamino.com) is taking orders for a variety of specialty “crowd pleaser platters,” including empanada platters, rice platters, chicken or pork platters and more. Orders must be picked up by Thursday, Dec. 31, at 3 p.m.

Cask & Vine (1½ E. Broadway, Derry, 965-3454, caskandvine.com) is taking reservations now for New Year’s Eve, Thursday, Dec. 31. Deposits of $25 per party are being accepted, which will be applied to your bill for the evening and will include a Champagne toast at midnight.

Cava Tapas & Wine Bar (10 Commercial Alley, Portsmouth, 319-1575, cavatapasandwinebar.com) will serve a special four-course menu for New Year’s Eve on Thursday, Dec. 31, with multiple options to choose from, like yellowfin tuna poke, butternut squash soup, farro and golden raisin salad, crisp pork belly, foie gras, beef short rib, Parisian herb gnocchi, crisp Brussels sprouts, pistachio cake, dulce de leche, dark chocolate pot de creme and more. Reservations are required.

Colby Hill Inn (33 The Oaks, Henniker, 428-3281, colbyhillinn.com) will hold a special New Year’s Eve wine dinner on Thursday, Dec. 31, from 7 p.m. to 1 a.m., featuring a six-course meal with wine pairings, live music and more. Items to be served will include foie gras torchon, New Hampshire oysters, Moroccon-spiced rack of lamb, seared sea scallops, and petite rabbit and mushroom cassoulet. The cost is $180 per person. Overnight packages with a complimentary Champagne brunch are also available.

Copper Door Restaurant (15 Leavy Drive, Bedford, 488-2677; 41 S. Broadway, Salem, 458-2033; copperdoor.com) will serve a special prix fixe dinner for New Year’s Eve on Thursday, Dec. 31, beginning at 4 p.m., with live music from 6 to 9 p.m. Costs vary depending on the courses you choose ($69 for a two-course meal, $79 for a three-course meal and $89 for a four-course meal). Featured options include herb-crusted scallops, truffled mushroom risotto, fish chowder, wild mushroom bisque, braised lamb shank, sesame-crusted tuna, crispy honey chicken, seafood casserole, roasted vegetable ravioli, caramel apple pie and chocolate raspberry cheesecake. Reservations are highly recommended and will be accepted through 8 p.m.

Copper Kettle To Go (39 Main St., Wilton, 654-2631, copperkettletogo.com) is taking orders for heat-and-serve eggroll party platters for New Year’s Eve, featuring flavors like steak and cheese, chicken Parm and eggplant Parm, as well as various dipping sauces. Order by Dec. 27.

Cotton (75 Arms St., Manchester, 622-5488, cottonfood.com) will be serving its regular menu on Thursday, Dec. 31, from 4 to 9 p.m., with special additions that will include an appetizer, a salad, two entrees and two desserts, all priced a la carte.

CR’s The Restaurant (287 Exeter Road, Hampton, 929-7972, crstherestaurant.com) will serve its regular dinner menu, with holiday specials, on Thursday, Dec. 31, from 5 to 9:30 p.m. Reservations are required.

Flannel Tavern (345 Suncook Valley Road, Chichester, 406-1196, flanneltavern.com) will ring in the new year in style with classic cocktails from the Rat Pack era. Join them on Thursday, Dec. 31, from 5 p.m. to midnight for a special menu, a charcuterie board, live music and a Champagne toast. The cost is $10 per person. Formal dress is encouraged but not required.

Giorgio’s Ristorante & Bar (270 Granite St., Manchester, 232-3323; 707 Milford Road, Merrimack, 883-7333; 524 Nashua St., Milford, 673-3939; giorgios.com) is taking orders for holiday variety boxes for New Year’s, which feature your choice of smoked pork rack chop with apple chutney, garlic roasted prime rib with au jus and horseradish cream, or seafood lasagna, with sides like sweet and Yukon gold whipped potatoes, traditional stuffing and roasted Brussels sprouts. Order by Dec. 28 at noon. Pickups are on Thursday, Dec. 31, from noon to 5 p.m.

Greenleaf (54 Nashua St., Milford, 213-5447, greenleafmilford.com) is taking reservations now for a special New Year’s Eve dinner on Thursday, Dec. 31, with seatings at 6 p.m., 7:30 p.m. and 9 p.m. Course options will include charred broccoli and ricotta tortellini, turkey roulade, cast iron roasted rib-eye, pan seared scallops, pink Champagne macarons, chocolate Yule logs and more. The cost is $89 per person, or $120 per person with an optional wine pairing. Reservations with a 50 percent deposit are required.

LaBelle Winery (345 Route 101, Amherst, 672-9898, labellewinerynh.com) is taking orders for New Year’s Eve catering packages available in two sizes, feeding six to eight people, or 12 to 14 people. Each package includes an artisan cheese and charcuterie display, bacon-wrapped scallops, coconut shrimp, pesto Parmesan arancini, curried chicken salad, phyllo cups and beef tenderloin canape. Optional wine add-ons are also available. Pickups are on Thursday, Dec. 31, on the hour from 10 a.m. to 2 p.m. LaBelle is also taking reservations for a New Year’s Eve Experience dinner on Thursday, Dec. 31, featuring sparkling wine and smoked salmon salad with seared sea scallop and winter citrus vinaigrette as a specialty first course.

Mile Away Restaurant (52 Federal Hill Road, Milford, 673-3904, mileawayrestaurant.com) will serve a multi-course meal for New Year’s Eve on Thursday, Dec. 31, featuring your choice of an entree (sliced roasted tenderloin of beef, duck grand marnier, nut-crusted chicken, chicken pesto, pork Dijonnaise, wienerschnitzel, vegetarian acorn squash, baked stuffed Jumbo shrimp, baked stuffed scrod or maple glazed salmon); and a dessert (chocolate mousse cake, flourless chocolate cake, bourbon bread pudding, cheesecake, lemon mascarpone cake, sorbet or tiramisu cake). All dinners come with appetizers like New England clam chowder, Swedish meatballs and a fresh fruit plate with sorbet (or you can substitute for shrimp cocktail, escargots and onion soup gratinee) and a Caesar or garden salad. Entrees also include your choice of a baked potato, Swiss potato or rice pilaf, and your choice of butternut squash, pickled beets or applesauce.

MT’s Local Kitchen & Wine Bar (212 Main St., Nashua, 595-9334, mtslocal.com) is taking reservations now for New Year’s Eve, serving its regular menu with specials on Thursday, Dec. 31, from 4 to 9 p.m.

Otis (4 Front St., Exeter, 580-1705, otisrestaurant.com) has limited space available for a special five-course dinner with Champagne for New Year’s Eve on Thursday, Dec. 31, at 5 p.m., 7 p.m. or 9:30 p.m. The cost is $75 per person and reservations are required.

The Peddler’s Daughter (48 Main St., Nashua, 821-7535, thepeddlersdaughter.com) is taking reservations for New Year’s Eve on Thursday, Dec. 31, beginning at 4 p.m. Various specials will be served, like creamy baked potato soup, crabmeat stuffed mushroom, baked seafood casserole, a roast beef dinner with oven-roasted winter vegetables, and several wines and desserts.

Raleigh Wine Bar + Eatery (67 State St., Portsmouth, 427-8459, raleighwinebar.com) will serve a socially distanced New Year’s Eve dinner on Thursday, Dec. 31, with seatings at either 6:30 p.m. or 8:30 p.m. The dinner will feature four courses with optional wine pairings and is $85 per person.

The Red Arrow Diner (112 Loudon Road, Concord, 415-0444; 137 Rockingham Road, Londonderry, 552-3091; 61 Lowell St., Manchester, 626-1118; 149 Daniel Webster Hwy., Nashua, 204-5088; redarrowdiner.com) takes orders for its homemade cakes and pies at all of its locations. Flavors include apple, blueberry, pumpkin, chocolate cream, brownie cream and more. Online orders must be placed at least 24 hours in advance of pickups.

Roundabout Diner & Lounge (580 Route 1 Bypass, Portsmouth, 431-1440, roundaboutdiner.com) will host a “Social Distance Social” New Year’s Eve comedy show on Thursday, Dec. 31, at 8 p.m. (doors open at 7 p.m.). Tickets start at $119 per couple and include a Champagne toast and dinner for two, with a shared appetizer, two entrees and two homemade desserts. Tickets of $199 per couple also include an overnight stay at the Best Western Hotel next door.

Stones Social (449 Amherst St., Nashua, 943-7445, stonessocial.com) will serve a special menu for New Year’s Eve on Thursday, Dec. 31, available for takeout, delivery or dine-in. Items include Thai wings, pork dumplings, mushroom ramen, Asian short rib, spicy edamame, tempura shrimp, vegetable fried rice and a few specialty cocktails, like a pomegranate sparkler and a creamsicle martini. Reservations are recommended for dine-in.

Surf (207 Main St., Nashua, 595-9293, surfseafood.com) is taking reservations now for New Year’s Eve, serving its regular menu with specials on Thursday, Dec. 31, from 4 to 9 p.m.• T-Bones Great American Eatery (25 S. River Road, Bedford, 641-6100; 404 S. Main St., Concord, 715-1999; 39 Crystal Ave., Derry, 434-3200; 77 Lowell Road, Hudson, 882-6677; 1182 Union Ave., Laconia, 528-7800; 311 S. Broadway, Salem, 893-3444; t-bones.com) is taking orders for ready-to-heat and ready-to-make meal packs for New Year’s Eve, which include two Lunetta Prosecco Splits, espinaca and chips, sesame chicken, vegetable stir-fry, Korean barbecue lettuce wraps, brownie bites and chocolate chip cookies, plus a set of two 2021 party hats, beads and horns. Order by Dec. 28. Pickups are on Thursday, Dec. 31, from noon to 3 p.m.

This story was possible with the generous financial support of Hippo readers. Hippo is very grateful to have the support of its readers. If you haven’t contributed yet, please consider a small contribution. Your contributions allow Hippo to write more stories and gets you access to additional stories and columns. 

Holiday cheerful

Dan Blakeslee celebrates Christmas LP with show

It takes real Grinch-iness to resist the ebullient charms of Christmasland Jubilee, the new holiday album from Dan Blakeslee. From the Dixieland-themed opener “Mister Candy Cane” and its story of a “boogie woogie Santa Claus … bouncin’ on the keys, makin’ you believe” to his sincere reading of the disc-closing “O Little Town of Bethlehem,” it’s irresistible, one of the best in the genre to come out of New England.

Blakeslee celebrates the release with an afternoon outdoor show at Stone Church in Newmarket on Dec. 19, backed by his three-piece band and plenty of portable heaters. Senie Hunt will open.

A big reason the new record works so well is the way Blakeslee created it. In mid-December 2019, the Seacoast-born and -raised singer-songwriter decided he’d waited long enough to unleash his inner Bing Crosby — and he wanted to do it during the season. Dover producer Chris Chase offered him five hours of time at his Noise Floor studio in the days before Christmas, and the project was set in motion.

“I came in the studio, and I decorated the place like crazy,” Blakeslee said in a recent phone interview. “I feel it reflects in the audio somehow; I get inspired looking at the stuff, it just makes me happy. Then my band came in and we recorded … throughout the winter, while there was still snow on the ground.”

Backed by his longtime group The Calabash Club they produced an ebullient mix of classics and originals that dated back to when Blakeslee began making Christmas songs as presents for his family. One of the first was “We Three Kings” — his version takes the line about “westward leading” musically to heart, giving the song a gentle twang.

The musicianship is stellar; keyboard player Mike Effenberger is especially good, and the vintage rhythm team of bassist Nick Phaneuf and drummer Jim Rudolf is in the pocket throughout. A guest list including Soggy Po’ Boys horn players Chris and Eric Klaxton, New Hampshire pedal steel legend Bruce Derr and string players Tim Moore and Dave Talmadge — among others — provided stellar support.

“I love the guys in my band,” Blakeslee said. “I’ve seen them in so many different musical acts through the years and I’m still blown away whenever I see them play. And whenever I play with them, I feel like I’m in awe the whole time. … I can’t focus sometimes on playing the songs.”

Blakeslee’s timing in making the record was ideal in more ways than his good luck having a winter wonderland to work in.

“We had two things left to record when the pandemic came,” he said. Thus, Derr’s contribution was done in his home studio, and backing vocalists emailed their tracks. “We got most of it, though.”

Other standouts include the whimsical originals “To Be An Elf” and “The Somerville Lights” — the latter provides a nice counterpart to “Silver Bells,” which also appears. The rollicking “Reindeer Boogie” is a nugget Blakeslee unearthed from a Hank Snow Christmas album made in the 1960s.

“Over the past two years I’ve been obsessed with that song,” he said, noting that an alternate take was his template. “It has such grit to it. … I was literally playing it every single day throughout the holiday season.”

A bonus track, “Let’s Start Again” is one of the record’s most endearing. It’s an optimistic ode to better angels, and though it’s over a decade old it fits perfectly with the times.

“Awaken with hope and forgiveness, surprise us with news that is good,” Blakeslee sings. “Together let’s move towards a difference, whether you work in policy or wood.”

The song was born after a painful breakup found him wandering around Somerville on New Year’s Eve in 2009. He ended up at the Lizard Lounge, a Somerville music hub where Tim Gearan was appearing.

“Every time he takes the stage it’s like it’s New Year’s Eve. He just has this delivery on all his songs,” Blakeslee said of Gearan.

Blakeslee taped the New Year’s countdown on a recorder he carried in his pocket.

“It was the most moving thing,” he said. “Sometimes you can listen to a song for two minutes and have your outlook changed; that’s what happened at that show. Then I walked outside and this girl shouts out, ‘2010, let’s start again!’ It just kinda happened. She gave me a hug, and I wrote the song that night.”

Dan Blakeslee & the Calabash Club Christmas Show
When
: Saturday, Dec. 19, 1 p.m.
Where: Stone Church, 5 Granite St., Newmarket
Tickets: $60/table of 4, $90/table of 6

Featured photo: Dan Blakeslee and personally bedazzled stockings done for his crowdfunders. Courtesy photo.

The Croods: A New Age (PG)

The Croods: A New Age (PG)

The Neanderthal-ish cave family the Croods meets some yuppie helicopter-parent homo sapiens in The Croods: A New Age, an animated movie in theaters now and coming to PVOD soon, possibly this Friday, Dec. 18.

Meet the Croods: dad Grug (voice of Nicolas Cage), mom Ugga (voice of Catherine Keener), tween-seeming son Thunk (voice of Clark Duke), baby Sandy (voice of Kailey Crawford), Gran (voice of Cloris Leachman) and teenage daughter Eep (voice of Emma Stone), and Guy (voice of Ryan Reynolds), the teenage modern-human-like boy who joined the Croods pack in the first movie. He spends a lot of time flirtily saying “hey” to Eep, who flirtily says “hey” back. Guy is tired of the Croods’ family sleep-pile and other instances of too-much-togetherness and would like to strike out on his own with Eep, who is interested in this “privacy” thing he speaks of. Grug wants everyone to stay together to improve their chances of survival (and because of general dad-ness).

When Grug stumbles upon a wonderland of delicious foods planted in neat rows in a lush paradise, he announces that he has found a place everybody can live happily forever, together. But what he’s actually found is a farm — specifically, the Bettermans’ farm, home to husband Phil (voice of Peter Dinklage) and wife Hope (voice of Leslie Mann, who is perfect here) and their teenage daughter Dawn (voice of Kelly Marie Tran). The Bettermans have found a, well, better way to be, as they explain: they live in a walled off compound of fresh food and drinkable water and a lovely tree house with a shower and a flush toilet and separate rooms for everyone. And, they know Guy — the Betterman family and Guy’s family were friends years ago, before Guy’s parents died in a tar pit. Guy seems like a perfect fit for the Betterman lifestyle and for Dawn, who has been lonely living in her parents’ protective paradise and is happy to see Guy again.

While wooing Guy away from the Croods might be the Bettermans’ plan, to this PG kids’ movie’s credit, it isn’t interested in any teen love triangle. Guy’s struggles seem to be between Eep and the comforts (and privacy) of the Bettermans’ way of living. Dawn isn’t on his radar, nor is he on hers. Dawn is more interested in being friends with Eep; they become fast besties, both having an “ugh, parents” mindset and a desire for adventure.

Details of the first The Croods have largely vanished from my brain, just as details from this movie felt like they were fading from memory as I watched the movie. A New Age is full of fun vocal performances (Mann and Keener, in particular) and cute moments (Gran’s memories of the “Thunder Sisters” clan of female warriors sets up a solid action sequence in the movie’s climax) but there’s nothing sticky about the overall story. The characters are more types than personalities (the overprotective mom, the dad who doesn’t want things to change, etc.) and the story hits marks like an amusement park ride chugging past its various attractions — there’s the wacky monkey stuff, there’s the mid-movie couple fight. This movie is forgettable, but with its fantastical creatures (land sharks! wolf-spiders!) and landscapes, all colorfully rendered, it’s not unpleasant in the moment — not for me, the parent, or for kids old enough (age 7 or 8 maybe?) to sit through teenage drama. B-

Rated PG for peril, action and rude humor, according to MPA on filmratings.com. Directed by Joel Crawford with a screenplay by Kevin Hageman & Dan Hageman and Paul Fisher & Bob Logan, The Croods: A New Age is an hour and 35 minutes long and distributed by Universal Studios.

Featured Photo: The Croods: A New Age (PG)

Courtney Parker

Courtney Parker of Nashua is the owner of Simple Sweets Bakery (simplesweetsbakery0.wixsite.com, or on Facebook @simplesweetsbakery11), a homestead business specializing in gluten-free baked goods made fresh daily, like cupcakes, cookies, muffins, doughnuts, brownies, whoopie pies and oatmeal cream pies. Orders are accepted via phone, text, email or Facebook messages, with deliveries within a 20-mile radius of Nashua. Dairy-free and soy-free options are also available. Now through Dec. 21, Parker is offering specialty Christmas orders for items like chocolate cream or pumpkin pies, peppermint brownies and gingerbread doughnuts.

What is your must-have kitchen item?
Definitely a silicone spatula.

What would you have for your last meal?
Chicken tenders and Jojo potatoes from Chicken ‘n’ Chips [in Nashua].

What is your favorite local restaurant?
Bistro 603 [in Nashua].

What celebrity would you like to see ordering something from you?
Obviously Carrie Underwood.

What is your favorite thing that you offer?
Snickerdoodles! They are my absolute favorite and are so easy to make!

What is the biggest food trend in New Hampshire right now?
Apple cider doughnuts.

What is your favorite thing to cook or bake at home?
I love to bake and will try just about any recipe, but I’d have to say my favorite thing to bake is anything that contains apples. The aroma from [them] reminds me of Christmas.

Simple sugar cookies
From the kitchen of Courtney Parker of Simple Sweets Bakery in Nashua
6 tablespoons butter, softened
¾ cup sugar
1 large egg
¾ teaspoon vanilla extract
Pinch of salt
½ teaspoon baking powder
½ teaspoon baking soda
1½ cup flour (Parker uses Cup4Cup brand gluten-free flour, or you can use regular flour)

Preheat the oven to 350 degrees. Line a baking pan with parchment paper. Cream butter and sugar together. Add in egg and mix until smooth. Add vanilla, salt, baking powder, baking soda and flour and mix. Using a cookie scoop, place a teaspoon-sized scoop onto the cookie sheet. Bake for eight to 10 minutes.

Featured photo: Courtney Parker

Tastes of Thailand

Thai Food Connection opens in Manchester

Chicken krapow. Courtesy photo.

Not long after Republic Cafe moved all its operations down the street into its sister restaurant Campo Enoteca in August, Thailand native Annie Nault was walking down Elm Street in Manchester and saw a “for rent” sign in the window. She had worked in several Thai restaurants in southern New Hampshire and had been searching for a space that could be her own.

Khao soi. Courtesy photo.

“I knew it was a great opportunity, because I walk around here often and it’s always busy,” said Nault, who comes from Phetchabun, Thailand, and whose mother worked as a high school culinary instructor. “I’ve wanted to open a restaurant my whole life.”
Thai Food Connection, which opened Dec. 1, features a menu of authentic Thai dishes like soups, curries, appetizers, entrees and street foods — all of which showcase the diversity of flavors and options available from within the country, Nault said.

“I knew it was a great opportunity, because I walk around here often and it’s always busy.”

Annie Nault


“In Thailand, when you go to any one place, they don’t have a variety [of options],” she said. “If you want chicken and rice, you have to go to this place, or if you want khao soi [curry with egg noodles], you have to go to another place, and they don’t sell anything else.”
Nault purchased a three-station wok for the restaurant and, during the months of renovation leading up to her opening, added all new furniture, curtains and kitchen equipment. A Thai mural and photos of her homeland taken by her friends adorn the walls, while an open kitchen is featured near the back of the restaurant.
Due to its location downtown, Nault said she expects Thai Food Connection to be a popular spot for takeout during the lunch hour. A full page of the menu is dedicated to lunch specials, like chicken, beef or tofu and vegetable noodle soup; pad Thai with chicken, tofu or shrimp; rice dishes, like stir-fried steamed jasmine rice with a hot basil sauce; and curries, like a mild coconut massaman curry and a coconut green curry with sliced chicken and roasted eggplant.
Other items include street foods like krapow, or stir-fried ground chicken with garlic, fresh chili, onion, pepper and basil; and various house specialties, like roasted duck curry, casseroled shrimp or lemongrass chicken with coconut milk, turmeric and Thai spices.
A chili pepper-shaped icon on the menu indicates that dish’s normal level of spice, but you can request anything to be as mild or as spicy as you want, Nault said.
“When you combine everything and all the ingredients with the chili, it reduces the kick of the spice,” she said, “so it’s not burning your mouth.”
There is also a small selection of desserts, like deep-fried breaded ice cream, a deep-fried banana roll topped with honey, and roti, or fried pan bread, with caramel sauce and chocolate syrup.
Online ordering and deliveries within a five-mile radius of the restaurant are also available, and Thai Food Connection is currently in the process of acquiring a liquor license, Nault said.

Thai Food Connection
Where
: 1069 Elm St., Manchester
Hours: Sunday through Thursday, 11:30 a.m. to 9 p.m., and Friday and Saturday, until 10 p.m.
More info: Visit thaifoodconnection.com, find them on Facebook and Instagram or call 935-7257

Featured photo: Chicken satay. Courtesy photo.

Definitely try this at home

7 IDEAS FOR PROJECTS TO LIVEN UP YOUR WINTER

Between Covid, snowstorms and shorter days, we’ll all likely be spending a lot of time at home over the next several months. Here are seven ideas for projects, from the giftable truffles to the ongoing satisfaction of indoor greenery, that can add some fun to your winter.

Build a Rube Goldberg machine

Kids, adults and families can stimulate their creativity and STEM skills this winter by building a Rube Goldberg machine, a contraption made from household items that uses a series of interconnected steps to perform a simple task.

Zach Umperovitch of Bedford is a contracted Rube Goldberg machine builder for Rube Goldberg Inc. and Synn Labs and a two-time Guinness World Record-setter for the longest Rube Goldberg Machine. He said that, traditionally, the machine’s final task is something mundane, and the fun lies in the irony of making the process “incredibly complicated.”

“Say you want to water a plant,” he said. “You might blow up a balloon, and that balloon hits a seesaw, which causes a [toy] car to roll down and trigger something else, and all those steps link together in order to water the plant.”

Once you’ve decided what your machine’s final task will be, start looking around for materials and thinking about how they could work together.

“Rube Goldberg is all about repurposing everyday objects and using them in a new, creative way,” Umperovitch said. “You’re using resources in your own home, so you don’t even need to leave the house.”

Dominoes or objects that could act as dominoes, such as books or DVD cases, and objects that roll, like balls or marbles, are good ones to start with, he said. Kitchen utensils work well as catapults.

Six to 10 steps is appropriate for a beginner, Umperovitch said, and it’s easiest to start with the last step — the one that will directly trigger your goal task — and work backward.

You may prefer to plan out all of the steps before you start building, or you may prefer to start building and let inspiration come to you along the way; both styles are valid, Umperovitch said, but if you’re a pre-planner, you’ll need to be flexible.

“When I try to build a fully designed machine, I would say between 70 and 90 percent of it gets changed from the initial design to the final product, and this is my profession,” he said.

Finally, while not as exciting as building, testing your machine is one of the most important parts of the process and will probably be the most time-consuming. That said, Umperovitch said, make sure the steps in your machine are made with stable or infinite resources and are relatively easy to reset.

“I have a rule: 50 out of 50 [successful attempts],” he said. “You want to be able to test every step, individually, over and over, because if one step fails one time, what’s to say it won’t happen again when you’re trying to run the entire machine?”

Set up an at-home obstacle course

Start your ninja training this winter by building your own obstacle course using the layout of your home and common household items.

Tabitha Stevens, youth coach and lesson planner for Ninja Fit Club, an obstacle-based fitness center in Londonderry, shared some ideas to get you started. The exercises themselves are mostly aimed at kids, she said, but engineering the course can be a fun creative project for parents or for parents and kids to do together.

“You can turn it into a family activity,” Stevens said. “It’s something to get everybody moving.”

A good obstacle to start with is one for balance, she said. Lay a trail of spaced-out cans, buckets (flipped over), sturdy boxes or heavy books on the ground for the kids to walk across. You can up the challenge with the same idea using softer objects like pillows or couch cushions and having the kids jump across.

“It’s basically the ‘the floor is lava’ game,” Stevens said. “You have to use balance not to touch the floor.”

Space the soft objects out further to make it a jumping obstacle; have the kids jump from one object to another, increasing the distance a little more each time.

If you don’t want the kids elevated off the ground, there is a simple way to modify these balance and jumping obstacles.

“You can use the objects just as markers and have the kids jump to them while staying flat on the floor, or you can stick colored tape on the floor to mark the distances,” Stevens said.

For a jumping obstacle focused more on height than distance, hang an object from the ceiling — Stevens suggests a balloon — and have the kids jump up and try to touch it.

“You can hang several balloons in a row at various heights and have the kids jump, tap, and move on to the next one as quickly as they can,” she said.

Regular chairs from your kitchen or dining room table can be used for all kinds of obstacles. You can line them up like “little hurdles,” but for climbing over, not jumping over, so that it’s safer, Stevens said. The kids can also do an army crawl and weave around the chairs or, if there’s enough space, they can crawl under the chairs.

Finally, no obstacle course is complete without somersaults.

“Forward rolls, backward rolls — those are always great to add into the course,” Stevens said.

Grow an indoor succulent garden

If you want to have some fun with indoor gardening this winter, Alyssa Van Guilder, owner of Apotheca Flowers in Goffstown, said succulents are the way to go.

“They’re clean, they’re modern, there are so many different styles to choose from, and the overall care [requirement] is much lower than [it is for] other house plants,” Van Guilder said. “I think that’s why people are really drawn to them.”

Before you start designing the succulent garden of your dreams, there are a few things you should know about caring for them, Van Guilder said.

When planting your succulents, start with a layer of rocks to help with water drainage, followed by a layer of gardening charcoal to help control bacteria and excess moisture. Then, place the succulents in a succulent-specific soil.

They do need sun, which can be difficult in the winter when the days are shorter, so just be sure to put them by your sunniest window. If that doesn’t seem to be enough, consider supplementing with a fluorescent plant light.

There is no objective rule about how long you should wait between watering; the key, rather, is to allow the plants to dry out completely, then water them thoroughly, and repeat, so how often you need to water them will depend mostly on the size of the container and amount of soil you use.

There are more than 100 kinds of succulents, Van Guilder said, including ones in various shades of green, purple and mauve tones and some with white spotted or striped patterns. She suggests putting three to five plants in a cluster, depending on the size of the container.

“It’s hard to pair succulents that don’t look good together,” she said. “I think it’s nice to design a medley and have different colors, shapes and textures play off of each other.”

Succulents will grow in almost anything, so “if you really want to go crazy with containers, you can,” Van Guilder said.

“We all have things laying around that we could turn into some really interesting plant containers,” she said.

Van Guilder said her favorite containers are terrariums — clear glass globes — because the layers are visible, giving you another design element to play with.

You still need to have the rocks-charcoal-soil foundation, but you can layer on top of that with decorative sand, rock, moss, wood and shells (being careful not to layer too thickly or too tightly so that the soil can still air out).

“You can put all kinds of embellishments or found objects on top,” Van Guilder said. “Plastic animals are a fun one, so that it looks like a little habitat.”


Make truffles

Before you begin this recipe, you need to know that making truffles can be messy and time-consuming — but the end result is a delicious and decadent truffle that’s well worth the trouble. Even for those of you who wouldn’t normally head to the kitchen when you’re bored, I want to highlight one important thing: When you are done with this recipe, you will have twenty-four rich and delicious chocolate truffles.

From start to finish, it is about 2½ hours of mainly active time — the perfect amount of time to fill a cozy afternoon at home. Once they are done, you have a delicious treat to enjoy while you watch a movie or read a book. Despite being a bit time-consuming, this recipe really is pretty simple. As long as you can stir melted chocolate and form it into a ball, you have all the skills you need.
Michele Pesula Kuegler

Triple Chocolate Truffles
Makes 24
1/2 cup heavy cream
1 teaspoon light corn syrup
2 tablespoons butter
8 ounces semisweet chocolate chopped
4 ounces semisweet chocolate chopped
1/2 cup chocolate sprinkles

Combine the cream, corn syrup and butter in a small saucepan over medium heat; bring to a boil.
Remove from heat.
Add 8 ounces of chocolate; gently swirl the pan.
Allow to sit for 5 minutes off heat.
Whisk to combine.
Transfer to a small mixing bowl, and refrigerate for 15 minutes.
Stir mixture, return to refrigerator for two more 15-minute periods, stirring after each for a total of 45 minutes.
At this point the mixture will begin to harden more quickly, so the mixture should be stirred every 5 minutes.
When mixture is thicker but not hard, remove from refrigerator.*
Line a baking sheet with parchment paper.
Using a teaspoon, scrape a small amount of mixture from the bowl.
Using hands, roll into a ball approximately 1 inch in diameter; place on parchment paper.
Repeat until all mixture is used.
Place baking sheet in refrigerator for 15 minutes.
Place remaining 4 ounces of chocolate in a small bowl and microwave in 30-second increments, stirring after each, until melted.
Pour sprinkles into a separate small bowl.
After 15 minutes, remove baking sheet from refrigerator. Place an individual ball in melted chocolate and roll until fully coated.
Using a fork, transfer the ball to the sprinkles bowl.
With a clean hand or fork, roll the ball in sprinkles; return to baking sheet.
Repeat with remaining balls, and refrigerate for 10 minutes to set.

*I found that my chocolate mixture reached the thick but not firm stage after 10 minutes, for a total of 55 minutes in the refrigerator.

Do a jigsaw puzzle

Doing a jigsaw puzzle can be a great way to unwind and unplug this winter, said Laura Keith, general manager of Diversions Puzzles & Games in Portsmouth.

“​It’s such a nice break from screens,” she said. “It’s tactile, it’s relaxing, and you feel a sense of accomplishment. Putting the pieces into place is so satisfying.”

Most puzzles have between 300 and 3,000 pieces, with 1,000 pieces being the most popular, Keith said, but there are some puzzles that have up to 40,000 pieces.

The difficulty depends not only on the number of pieces but also on the shapes of the pieces and the image.

“We find that collages are usually easier, while landscapes with large sections of similar colors are much harder,” Keith said.

You can find a puzzle with an image of “almost anything you can think of,” Keith said, including cartoons, pop culture subjects, landscapes, plants, animals, fantasy themes and more.

“I’ve recently done a Pokemon puzzle followed by a tranquil mountain scene followed by a fun veggie collage I’m going to hang in my kitchen,” she said.

Keith recommends that first-time puzzlers choose a puzzle with 500 pieces if they’re going solo and 1,000 pieces if they have a partner. An image with a lot of variation in colors and patterns will be easier than an image with big blocks of the same color, like a landscape with a large blue sky.

There is no right or wrong method to do a jigsaw puzzle; it’s a matter of personal preference, Keith said, but starting with the edges is a good way to start. Then, try putting together pieces with distinct colors and patterns that only appear in one localized area of the image.

“Keep doing that over and over [and] whittle down the pieces available until it’s just the hardest pieces left,” she said. “By then, there are fewer options, so it’s a little easier to find where [the pieces] go.”

Create a cozy outdoor space

Just because it’s cold doesn’t mean you can’t relax outdoors this winter. Keith MacKay and Jody Ferreira are the owners of Snug Life, a private campsite in Wilton that’s heated and equipped for winter camping. They shared some ideas over email about how to create your own cozy outdoor space.

First, consider how you’re going to warm up. A natural fire is ideal, MacKay and Ferreira said.

“Even pulling out a small charcoal grill and getting some coals going adds a cozy feel, a little radiant warmth, and beauty,” they said. “It also provides an opportunity for comfort food [like] hot dogs, a kettle of water for cocoa, s’mores or plain old marshmallows.”

If a fire source isn’t feasible, there are other ways to keep warm.

Seating, for example, can make all the difference, MacKay and Ferreira said. Use seating that gets you above the ground or puts a physical barrier between you and the ground. If you really want to lounge you can even use an air mattress or sleeping pad.

“The thermal mass of the planet is huge relative to the thermal mass of a person,” they said. “As a result, the earth will draw the heat right out of you if you’re laying on it.”

Wearing a heavy winter coat will keep you warm but not necessarily comfortable, so be sure to wear comfy clothes under your outdoor gear.

“Your most snuggly sweater, your warmest and softest fleece or your favorite plush sweatpants … can give the tactile triggers for coziness,” MacKay and Ferreira said, adding that a blanket or two can also contribute to that “cozy feeling” while providing additional warmth.

A thermos of cocoa, coffee or even a hot alcoholic drink can provide an element of comfort, too, they said.

Atmosphere can be just as important for creating a cozy space as physical warmth, MacKay and Ferreira said.

Candles or incense sticks can add a bit of “campfire ambiance” if you can’t have a full-scale fire, they said, and there’s “nothing more magical” than warm-toned LED string lights (you can get battery-powered ones).

“Aside from helping to define something that feels more indoors (and psychologically warmer), [they’re a bit fancy], which adds to the cozy feel,” they said.

Bringing some nature into the picture by hanging up bird feeders or throwing some seeds for birds and other nearby critters is a nice touch and provides some entertainment, MacKay and Ferreira said.

Finally, think about what kind of soundscape, if any, would help foster the atmosphere you’re going for.

“It’s a matter of individual taste, of course, but music can provide immediate mood alteration,” MacKay and Ferreira said. “Choosing your favorite chill playlist can set the right comfy tone.”

Declutter your digital life

If it’s been on your to-do list for a while, this winter may be the perfect time to finally sort through all the photos and videos taking up storage on your devices.

“We’re all taking more photos than we ever have before because we always have a camera in our hands. We can easily take 1,000 photos in one week,” said Angelina McGlashan, certified photo manager and owner of Preserving Memories, a photo management service based in Windham. “The goal is to get to a point where you aren’t so overwhelmed, so you’re able to actually enjoy your photos and find the photos you’re looking for when you need them.”

Your first order of business, McGlashan said, should be to back up your photos. She recommends the 3-2-1 backup rule: three copies of your media, two of which are on two different devices (a computer and an external hard drive are preferable) and one in a reputable cloud storage.

“Getting those photos off your phone is the most important thing you can do,” she said. “A phone can easily be lost, stolen or broken, and then all those photos are gone.”

Next, pick one device to serve as a “digital hub” where you can do all of your organizing, McGlashan said. Start by deleting screenshots, duplicates and photos that are blurry or unusable. The photos that remain will fall into three categories: the “best of the best” album-worthy photos, photos that aren’t aesthetically perfect but serve as reminders of a time or place that’s important to you, and photos that have no personal significance, like a random sunset or flower you saw. The latter you should delete, McGlashan said.

“If they don’t tell a story or mean something to you, or you can’t even remember where or why you took it, you’re never going to use it,” she said.

Once you’ve got your collection culled down, you can sort your photos into different folders. How you sort them is a matter of personal preference.

“Everybody’s different,” McGlashan said. “I tell people to think about how they would put things in a filing cabinet at home. Do they like to have things alphabetical? By year? By [subject]?”

Once you’re totally done backing up and organizing your media, build a habit of maintaining going forward so that it doesn’t get out of control again.

“Set aside 15 minutes one day a week to go through and delete photos off your phone … and back up your photos monthly,” McGlashan said.

New Hampshire puzzle makers
Ravensburger, leading European jigsaw puzzle publisher based in Germany, with its warehouse for its North American division located right here in New Hampshire, at One Puzzle Lane in Newton. It offers a wide variety of jigsaw puzzles for kids and adults through its online shop, ranging from puzzles with under 100 pieces to puzzles with more than 40,000 pieces. Call 257-1500 or visit ravensburger.us.
Piece Time Puzzles (746 1st NH Turnpike, Northwood, piecetimepuzzles.com) a puzzle store specializing in custom and made-to-order photo puzzles.
Fool’s Gold (based in Harrisville, 827-9825, foolsgoldpuzzles.com) creates handmade wooden jigsaw puzzles without pictures to assist the puzzler, making the image of the finished puzzle a surprise.
Platinum Puzzles (9 Stark Hill Road, Canaan, 632 1105, platinumpuzzles.com) creates custom, handmade wooden jigsaw puzzles.

Featured photo: Set up an at-home obstacle course to help kids stay active. Courtesy photo.

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