Gather together?

Zoom dinners, outdoor meet-ups and more holiday tips

Nicole Chute, Health Promotion and Communication Specialist for the Nashua Division of Public Health and Community Services, shares some guidance on how to celebrate the holidays as safely as possible.

How risky is it to be traveling and/or gathering this holiday season? Should people even be considering it?
We’re strongly encouraging folks to just stay home this holiday season, if possible, and celebrate with the people who live in their own household. … With the substantial community spread in the state of New Hampshire and in Hillsborough County, we really don’t want anyone, especially anyone who is older or has underlying conditions, to do any in-person activities this year. … If you can video chat with family members and friends, that’s always safer than getting together with them and spending time [in contact] with them.

Got any fun ideas or tips for virtual gatherings?
Think about the things you would do together and how you would usually celebrate if you were together and try to do a virtual version of it. Cooking meals together over video chat is a great one. Also, I just heard that Zoom is going to be offering free calls without the 40-minute cap for the whole day on Thanksgiving, so that’s one way that people will be able to gather virtually.

If someone is hosting an in-person gathering, what can they do to make it as safe as possible for their guests?
Keep it small, and limit your time together. The more time you spend with people, the greater the risk is of contracting Covid from somebody who has it. Also, stay outdoors. I know it’s going to be cold, but if it’s a nice day on Thanksgiving, try to have people outside. … Make sure you have hand sanitizer available, encourage mask use for anyone coming in, and space out any chairs to allow people to practice social distancing while they’re at your home. … You want to be practicing general food safety and good handwashing while you’re preparing any food. We’re encouraging people to do more of a buffet-style meal with prepared plates that people can grab and go, versus everyone grabbing their food out of the same food dishes and touching the same serving utensils. … Something else I’d recommend to a host of any gathering is to talk to the people who are planning on coming over beforehand and remind them to practice social distancing, mask wearing and handwashing [during the days leading up to the gathering].

If you’re a guest, what additional steps can you take to protect yourself?
First, if you’re sick — and that means any new symptoms, whether it’s just a throat tickle or any little thing — you need to stay home. … Any time you’re spending time with people who don’t live in your house, it’s so important to keep that social distance, wear that face covering and wash your hands often, even if no one has symptoms, because we know that this virus can spread asymptomatically. … Try to stay outside, and keep your time there short.

What’s the safest way to travel?
It’s definitely safer to drive [than to fly] as long as you’re driving with members from your household, but if you’re driving long distances, you’re probably going to need to stop for gas or at a rest area, so just make sure you’re practicing healthy behaviors there, too, like using hand sanitizer after you’re done pumping gas, and washing your hands at the rest stops. If you’re in an airport, make sure you’re washing your hands, wearing your mask, keeping your distance from others and avoiding touching your face.

What’s the safest way to go about lodging?
There isn’t too big of a difference between staying at someone’s house versus staying at a hotel. … I’d recommend bringing some [disinfectant] wipes and wiping down the room when you get there. If you’re staying at a hotel, make sure you’re wearing a mask while checking in, and find out what all of their Covid protocols are.

Should people be quarantining post-gathering/traveling?
In New Hampshire, we tell any travelers, visitors and residents who leave New England that they must quarantine for 14 days upon their return to the state, even if they feel OK. They can end their quarantine early at seven days if, on the seventh day, they get a PCR Covid test that comes back negative.

What’s happening with students? Do you have any special guidance for them?
A lot of school districts are looking at remote learning for at least two weeks after the holidays, just to make sure that kids don’t come back to school and spread anything. I know there are going to be a lot of college kids traveling home, and if they’re traveling from out of state to come home to New Hampshire, they need to quarantine. Just plan on staying home with your family and the people who live in your house.

What about holiday shopping?
Online shopping is the best way to avoid any contact with anybody, so if you can do your shopping online I would definitely recommend that.

Featured photo: Nicole Chute. Courtesy photo.

In the kitchen with Matt Casey

Matt Casey is the owner-operator of Casey Magee’s Irish Pub & Music Hall (8 Temple St., Nashua, 484-7400, caseymagees.com), which opened in June. Casey Magee’s offers a menu of American comfort items with an Irish flair, featuring burgers, sandwiches and wraps, appetizers, flatbreads and entrees, with specialty cocktails, beers and wines available out of its full bar and a brunch menu on Sundays. Since opening, the pub has become especially popular with the late-night crowd on the weekends, Casey said, with upstairs pool tables and a jukebox you can use from your phone. Casey is a graduate of Johnson & Wales University in Rhode Island and a three-time marcher in the South Boston St. Patrick’s Day parade as a costumed leprechaun. Casey Magee’s is the culmination of his decades-long dream to open his own Irish pub.

What is your must-have kitchen item?

The grill is huge. You can throw anything on it and get creative with it.

What would you have for your last meal?

It would be steak, cooked medium, with a loaded baked potato and an IPA.

What is your favorite local restaurant?

Tostao’s Tapas-Bar. They are right around the corner from me on Main Street in Nashua. I’ve been in there a few times and they are really nice people with incredible food. The Buffalo dip and the empanadas are great.

What celebrity would you like to see eating in your restaurant?

Adam Sandler. I would love to have him come in during an open mic night!

What is your favorite thing on your menu?

The Irish nachos are awesome, and also the Guinness-battered fish and chips. I also love our traditional Irish boxty. That’s a different type of item that you can’t really find around here.

What is the biggest food trend in New Hampshire right now?

Street tacos, and just experimenting with different sauces and flavors. I think we will be jumping on that wagon. We’re looking into adding them on our menu.

What is your favorite thing to cook at home?

English muffin pizzas. I eat them like M&Ms. I like to do a chunky mushroom sauce and mozzarella cheese.

Traditional Irish boxty (potato pancakes)
Courtesy of Matt Casey of Casey Magee’s Irish Pub & Music Hall in Nashua
2 pounds mashed potatoes (no skin)
¼ cup diced red onion
¼ cup diced green peppers
¼ cup diced bacon
¼ cup shredded cheese of choice
¼ cup diced scallions
¼ cup milk
1 egg
1½ teaspoons salt
1½ teaspoons coarse black pepper
1 tablespoon butter
Combine all ingredients in a bowl. Place onto a skillet, forming into patties and cooking on both sides, like pancakes. Layer and top them with scallions and a citrus sour cream drizzle.

Featured Photo: Matt Casey. Photo by Matt Ingersoll.

Spotlight on mental health

High school filmmaker confronting stigma

U.S. Sen. Maggie Hassan named Brielle Paquette, a high school senior from Salem, October’s “Granite Stater of the Month,” a title that recognizes New Hampshire citizens who are working to make a difference in their communities. Paquette has been using her platform as Miss Londonderry and her filmmaking talents to confront the stigma surrounding mental illness. In 2019, at a competition held by New Hampshire Futures, an organization focused on promoting health and wellness in the state, she received the People’s Choice Award for a PSA video she made about mental illness. Paquette talked about the video and why she is passionate about the issue of mental health.

How long have you been making videos?

I grew up around a very artistic family. A lot of them are photographers and videographers themselves, so I grew up always having a camera in my face. Eventually, when I got older, I was like, ‘This looks fun,’ and me and my cousins started making little plays. Ever since then I’ve been like, ‘This is what I want to do.’ It wasn’t until I got older that I started using it for more serious topics. Instead of making music videos, I started making videos about mental health and stuff that I feel really passionate about. I’ve actually created three mental health videos.

What sparked your interest in mental health and mental illness?

I grew up with both of my parents who struggled with mental illness. My dad used to be an alcoholic, and my mom had extreme anxiety. Growing up around that was very difficult and very hard on my mental health, especially being such a young child. Me and my brother both developed really bad anxiety and went through times where we were very depressed, but luckily we were able to get the help we needed and go to therapy and everything and get through it.

Tell me about the PSA you made.

I made a sign that said “20 – 50 percent of adolescents struggle with mental illness. Hug to show support for people who are struggling.” I went to Boston with my mom, and I went to a subway station. I blindfolded myself and stood there and let random people hug me. All these normal people are going about their day — we don’t know what their names are or what they’ve been through — and they go up to me and hug me to show support and show that maybe they’re going through mental illness. … I guess the whole purpose of that video was to spark conversation. I wanted to get the message across that there are so many people out there who are going through this, and it shouldn’t be looked down upon. It should be something that we should be able to talk about, and I wanted to make people feel safe to talk about what they’re going through.

What kind of response did you get?

I got so much feedback — way more than I was expecting, which was the most amazing thing. Within five minutes of uploading the video, one of my friends who I went to school with called me hysterically crying, and her first words were ‘thank you.’ She just thanked me and said it was so hard for her to be able to watch that, but it made her feel so safe and comfortable, and it made her feel like she wasn’t alone. There were so many other people who reached out to me saying that it really touched them or really moved them, and that they’re showing [the video to] their parents and their friends, and that a lot of people could relate to it. … There were even people from across the country reaching out to me.

Why is breaking down the stigma around mental illness important?

I remember when I was a little girl, I would sit in my room, feeling all alone, feeling like, ‘I shouldn’t be feeling like this because this is bad, and I can’t let anyone know how I’m feeling because people will make fun of me or judge me or just won’t understand.’ That was just such a terrible feeling, and if I had known that [mental illness] wasn’t bad and that I wasn’t alone, then maybe I would have been able to reach out and get help sooner. I’m very lucky for the family and the support that I have, but I know that not everyone is that fortunate. I want to be able to advocate for those people who are afraid to speak up and let them know that it’s OK, that they can talk about it and that they aren’t alone.

Do you know what you want to do after graduation and beyond?

I’ll definitely be going to college … and I’ll definitely be majoring in film production and directing. I would love to go to school in Boston or New York and be able to start working with production companies there. My end goal is to be a director for movies. I would also love to produce and direct commercials … and music videos.

Featured photo: Brielle Paquette. Courtesy photo.

In the kitchen with Frank Mannino

Francesco “Frank” Mannino of Nashua is the owner of Pizzico Ristorante Italiano & Martini Bar (7 Harold Drive, Nashua, 897-0696; 7 Continental Blvd., Merrimack, 424-1000; pizzicotogo.com), which offers a menu of authentic Italian appetizers, pastas and steak, chicken and seafood entrees, in addition to specialty burgers, sandwiches, pizzas and calzones. The drink menu includes a variety of house martinis and an extensive selection of Italian red and white wines. Pizzico, its name coming from the Italian word meaning “pinch” in terms of cooking, has been open in Nashua since 1996. Originally from Palermo, Italy, Mannino came to the United States as a teenager. He purchased the restaurant from his older brother Vito in 2005, opening the second location in Merrimack about three years later.

What is your must-have kitchen item?

I would say a pan or a knife.

What would you have for your last meal?

I would have our Sicilian stew, which we make in house with steak tips, sausage, carrots and onions cooked in a tomato sauce, and then we toss it in a pasta.

What is your favorite local restaurant?

Michael Timothy’s [Local Kitchen & Wine Bar in Nashua]. I’ll usually have a steak dish, cooked medium-rare.

What celebrity would you like to see eating in your restaurant?

Robert De Niro.

What is your favorite thing on your menu?

The lasagna, which is one of our most popular items. The meat lasagna has ground beef and pork Bolognese, and then we do a vegetarian lasagna with layers of eggplant.

What is the biggest food trend in New Hampshire right now?

Definitely gluten-free [options]. We do both gluten-free pastas and pizzas.

What is your favorite thing to cook at home?

Nothing too crazy, just a simple pasta with tomato sauce … or a cheese pizza.

Spaghetti Aglio & Olio
From the kitchen of Francesco “Frank” Mannino of Pizzico Ristorante Italiano & Martini Bar in Nashua and Merrimack (served with a pasta of your choice)

2 ounces chopped garlic
1 ounce extra virgin olive oil
Pinch of red pepper flakes
Pinch of salt and pepper
Pinch of chopped parsley

In a saute pan, add oil and garlic. While it’s cooking, add the red pepper flakes, salt and pepper. Once garlic is a gold color, shut the stove off and add a little bit of hot water to prevent it from burning and the pasta from sticking to the pan. Toss the pasta in. Serve and top with freshly chopped parsley and Parmesan (optional).

Featured Photo: Frank Mannino

Making a splash

Wimpy Kid author visits Concord and Exeter

Jeff Kinney, bestselling author of the Diary of a Wimpy Kid series, is partnering with local bookstores to host two “Drive-Thru Pool Parties” in New Hampshire to celebrate the series’ 15th title, The Deep End, which was released Oct. 27. Additionally, he’ll be paying a special visit to one of his biggest fans, Cam, a sixth-grader at Rundlett Middle School in Concord. Kinney talked about the new book and tour.

What is the Diary of a Wimpy Kid series about?

Diary of a Wimpy Kid follows the trials and tribulations of a middle school weakling named Greg Heffley. The series is a little bit different from ordinary books because each book is a mix of text or handwritten text and cartoon drawings.

And the new book?

The new book, which is called The Deep End, starts off with the family in quarantine — not Covid-19-related quarantine, but quarantine nonetheless, because they’re having home renovations done at their house, and they’re living in the grandmother’s basement. Then, the family gets their hands on an RV and takes off for an epic camping trip.

Is Wimpy Kid autobiographical?

The books are semi-autobiographical. They often start off with real-life stories, and then those stories get really exaggerated and changed for comic effect. I would say that the DNA of my childhood is in these stories, even if the stories aren’t exactly true.

Did you ever think the series would be so popular?

No, I never thought that this would happen. I had hopes that the books would get published and hopes that they would take off, but I never had any expectations. Just a few minutes ago, I found out that the book is the No. 1 book in the country, so that’s really cool.

What’s going on at the pool parties?

They’re drive-through events geared for a Covid world. We feel that they’re really safe for kids. The kids and their families stay in cars with masks. I hand kids their books on a six-foot pool skimmer pole. There are some activities, like the kids are going to get to drive through a car wash-type tunnel that feels like you’re at the bottom of a swimming pool. At the end, I hit their car with a water balloon, and there’s music and a kind of happy atmosphere to it.

And your visit with your fan, Cam?

We’ve asked bookstores to identify fans of the series who might like to have some fun, and we’ve been visiting their homes, and we do a water balloon toss and some other activities. The grand finale is that we fire off a water balloon launcher that shoots water balloons like 100 yards. It’s just an unusual and fun and special experience. It’s been really fun for us. I’m traveling with a team of three, and these events tend to be our favorite part of the day.

What is it like for you, meeting young fans?

It’s really special when there’s a kid who seems especially excited to meet me, especially during this time when kids don’t have a lot to look forward to. You can see that that connection is really important. It’s energizing for the kids, and it’s energizing for me, as well. … I’m 15 books in, so when I started Diary of a Wimpy Kid in 1998, of course these kids weren’t born, and their parents probably hadn’t even met yet, so it’s been really cool to get waves of new fans and meet generations of new fans.

Did you always want to be a children’s author?

I didn’t know. I wanted to be a newspaper cartoonist, and I sort of fell into this. When I wrote [the first book] Diary of a Wimpy Kid, it took me eight years. … I had one big book which was 1,300 pages long … and the whole time, I was thinking I was writing for an audience of adult comic-lovers. I wasn’t thinking about kids at all. When my publisher got their hands on the book that I wrote, they said that they saw it as a children’s series, and that was a surprise to me. … It really took me a while to adjust to this idea that I was writing for kids and that there would be multiple books.

Do you have kids of your own?

I do. I have a 17-year-old and a 15-year-old, both boys.

Did they inspire any of your Wimpy Kid stories?

Every so often they’ll give me an idea. … I think mostly, having had kids has given me another crack at childhood. It’s given me a chance to see childhood again, and that’s been really fun to experience both as a parent and as a writer.

What are your future plans for the series?

I’d like to get to at least book No. 20. We’re also working on an animation now for Disney+. Hopefully these books will reach a whole new generation of readers in the next few years.

The Deep End Pool Parties with Jeff Kinney
• Thursday, Nov. 12, 5 to 7 p.m. at Lincoln Street Elementary School, 25 Lincoln St., Exeter. Hosted by Water Street Bookstore. Visit waterstreetbooks.com.
• Friday, Nov. 13, 5 to 7 p.m. at Rundlett Middle School, 144 South St., Concord. Hosted by Gibson’s Bookstore. Visit and gibsonsbookstore.com.
Tickets cost $14.99 and must be purchased in advance through Eventbrite.

Exhibits

• “MANCHESTER’S URBAN PONDS: PAST, PRESENT, AND FUTURE: A CELEBRATION OF THE MANCHESTER URBAN PONDS RESTORATION PROGRAM’S 20TH ANNIVERSARY” Through its cleanup efforts, the Manchester Urban Ponds Restoration Program has helped restore the city’s ponds to their historic uses. The exhibit provides a look at the history of some of those ponds, including Crystal Lake, Dorrs Pond, Maxwell Pond, Nutts Pond, Pine Island Pond and Stevens Pond. State Theater Gallery at Millyard Museum, 200 Bedford St., Manchester. On view now through Nov. 28. Museum hours are Tuesday through Saturday, from 10 a.m. to 4 p.m. Admission costs $8 for adults, $6 for seniors age 62 and up and college students, $4 for youth ages 12 through 18 and is free for kids under age 12. Call 622-7531 or visit manchesterhistoric.org/millyard-museum.
• “MOMENTS IN NATURE” The New Hampshire Art Association presents oil paintings by BJ Eckardt. Concord Chamber of Commerce Gallery, 49 S. Main St., Concord. On display now through Dec. 17. Visit nhartassociation.org or call 431-4230.
• “UNSEEN LIGHT” The New Hampshire Art Association presents infrared photography by Mark Giuliucci. 2 Pillsbury St., Concord. On display now through Dec. 17. Visit nhartassociation.org or call 431-4230.
• “AN EXTRAPOLATION OF CLOSE OBSERVATION” The New Hampshire Art Association presents prints and paintings by Kate Higley. 2 Pillsbury St., Concord. On display now through Dec. 17. Visit nhartassociation.org or call 431-4230.
• “BIG GIFTS IN SMALL PACKAGES” Artwork priced under $100. Presented by the Seacoast Artist Association. On display now through Dec. 26. 130 Water St., Exeter. Gallery hours are Wednesday through Sunday, 10 a.m. to 5 p.m., and by appointment. Visit seacoastartist.org or call 778-8856.
• “SMALL WORKS – BIG IMPACT” Creative Ventures Gallery’s annual holiday exhibit featuring small works of art in various media, priced affordably for gift buying. Virtual. On display now through Dec. 31. Visit creativeventuresfineart.com or call 672-2500.
• “THREADS: A COMMUNITY QUILT FOR 2020” A Portsmouth Historical Society exhibit. Discover Portsmouth, 10 Middle St., Portsmouth. On view Nov. 20 through Dec. 22. Visit portsmouthhistory.org or call 436-8433.

Theater

Shows
THE BRITISH ROCK EXPERIENCE The Palace Theatre presents. 80 Hanover St., Manchester. Through Nov. 14, with showtimes on Thursday and Friday at 7:30 p.m., and Saturday at 2 and 7:30 p.m. Tickets cost $39 to $46 for adults, $30 for seniors age 60 and up and veterans and $25 for children. Visit palacetheatre.org or call 668-5588.
MARY AND ME Glass Dove Productions presents. Hatbox Theatre (Steeplegate Mall, 270 Loudon Road, Concord). Nov. 13 through Nov. 22, with showtimes on Friday and Saturday at 7:30 p.m., and Sunday at 2 p.m. Tickets cost $22 for adults and $19 for seniors and students and should be reserved in advance. Visit hatboxnh.com or call 715-2315.

Classical

Events
WILD SYMPHONY The Portsmouth Symphony Orchestra will perform the debut classical work by The Da Vinci Code author Dan Brown. The Music Hall Historic Theater, 28 Chestnut St., Portsmouth. Sun., Nov. 15, 2 p.m. Visit themusichall.org or call 436-2400.

Featured photo: Jeff Kinney. Photo by Filip Wollak.

In the kitchen with Alex Waddell

Alex Waddell of Hopkinton is the owner and pastry chef of Crémeux French Patisserie (707 Milford Road, Merrimack, cremeuxfrenchpatisserie.com), which opened in Pennichuck Square over the summer. Crémeux’s concept is modeled after that of a Parisian pastry shop, with a menu of macarons, eclairs, croissants, lemon honey tarts and other classic French pastries, in addition to freshly baked artisan breads, gourmet teas and coffee, and Belgian chocolates shipped from overseas. Originally from Florida, Waddell got his start working at The Grazing Room at the Colby Hill Inn in Henniker as a teenager. He went on to attend an intensive professional program in French pastry at Ferrandi, an internationally recognized culinary arts school in Paris, before later returning to New Hampshire to open Crémeux with the help of his family.

What is your must-have kitchen item?

A bowl scraper, because it has so many uses in the kitchen. Honestly, it’s something that I can’t ever see myself not having.

What would you have for your last meal?

It would probably have to be my grandmother’s orange duck. She really influenced me as a kid with her French cooking, and I remember her orange duck was so killer. It was definitely one of my favorite things to eat.

What is your favorite local restaurant?

Mint Bistro in Manchester. I love to go there for the sushi, but they do a lot of other dishes really well. It’s a really good restaurant to go out to on a Saturday night.

What celebrity would you like to see trying something in your shop?

I would say Gordon Ramsay. I’m confident enough that he would like my pastries.

What is your favorite thing on your menu?

We do a version of a croissant that I love that’s called Kouign-amann [pronounced “queen-a-mahn”]. … It’s made with croissant dough that’s caramelized on the outside … and has a gooey, buttery center. It’s a traditional pastry from the Brittany region of France.

What is the biggest food trend in New Hampshire right now?

Farm-to-table cuisine is big right now. People are trying to go more local with food, and there are definitely a lot more farm-to-table places popping up.

What is your favorite thing to cook or bake at home?

During the Christmas season, there’s one dish that I absolutely love making, called porchetta. It’s basically a big slab of pork belly with a bunch of aromatic herbs put in.

Dark chocolate crémeux
Courtesy of Alex Waddell of Crémeux French Patisserie in Merrimack

500 grams (about 2 cups) heavy cream
500 grams (about 2 cups) milk
120 grams (about ½ cup) sugar
360 grams egg yolks (18 egg yolks)
400 grams (about 2 cups) 64-percent dark chocolate

If using an electronic scale, weigh the chocolate, then chop into small chunks. Add the chocolate to a medium-sized mixing bowl and set aside. Weigh milk and heavy cream together in a small saucepan and set aside.
Separate your eggs and add into a medium mixing bowl. Once the yolks have been separated, measure the sugar directly on top of the yolks and whisk quickly until homogenous. Place the milk and cream mixture on a burner set to medium-high heat. Using a rubber spatula, stir occasionally to prevent scorching the milk and cream. Remove from the heat once a very weak simmer has developed. Pour half of the heated milk and cream mixture over the yolk and sugar mixture, being sure to whisk quickly.
Once half of the milk and cream mixture has been poured out over the eggs, return all ingredients to the saucepan. Setting the heat to low, use the rubber spatula to stir in a figure eight motion, constantly scraping the bottom of the saucepan. Slowly bring the mixture up to exactly 82 degrees Celsius (or 180 degrees Fahrenheit). Once temperature has been reached, pour the mixture over the chopped chocolate.
Let it sit for two minutes before mixing with an emulsion blender until smooth. Place plastic wrap over the top (be sure it’s touching the mixture with zero air pockets) and set overnight in the refrigerator to set.

Featured Photo: Alex Waddell

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