Prime Time Grilled Cheese opening restaurant in Manchester
Alex and Marcie Pichardo found success in 2018 with Prime Time Grilled Cheese, a Manchester-based food truck offering unique takes on the traditional grilled cheese sandwich. After more than three years of participating in public and private events, the couple is getting ready to expand their business in the form of a new brick-and-mortar restaurant.
On track to open on the corner of Hanover and Chestnut streets in the coming weeks, Prime Time Grilled Cheese will be sharing space with Sub Zero Nitrogen Ice Cream, the franchise’s first location in the Queen City.
Plans have been in the works for the restaurant since before the pandemic — the Pichardos took over the former storefronts of both Summer Pizza and Hien’s House of Tailoring, knocking down the wall separating the two units. The space will offer a fast casual atmosphere with both bar and table seating inside.
Cheddar, colby jack and Monterey Jack make up the base cheeses for each sandwich. Among the truck’s most popular options are grilled cheeses with Buffalo chicken, pulled pork, and jalapeno macaroni and cheese, and while you can expect those to be part of the menu at the restaurant, the larger space will give the Pichardos even more creative grilled cheese freedom.
“I think I counted about 20 different grilled cheeses,” Marcie Pichardo said. “We’re going to have a Philly cheese steak grilled cheese, a Mediterranean, a chicken Parm … and then we’re going to bring our old menu, so we’re going to have the tuna melt and the Super Sloppy Joe.”
Fueled by customer suggestions, there will also be special “grilled cheeses of the month.”
“Everyone has their own ideas where they would say, ‘That would be amazing in a grilled cheese,’ and so we want to interact with people and make it fun,” she said.
Other menu items will include flavored macaroni and cheese bowls, salads and a line of about four to five different soups, from chicken noodle to tomato or French onion. A few domestic and local craft beers will be on tap, and a small space for live local music is also planned.
Sub Zero Nitrogen Ice Cream came along when the Pichardos met Rita and Mark McCabe, the owners of the Nashua shop, while attending the same events as vendors. Although they will operate as two separate businesses, they will share the same seating area inside the restaurant.
The McCabes are natives of Pelham who first brought the franchise to the Granite State in 2014 after seeing it on the ABC series Shark Tank. They’re now the area developers of the brand for New England, helping franchisees open other shops in New Hampshire and Massachusetts.
Prime Time Grilled Cheese
An opening date is expected in early 2022 — the restaurant will also feature a new locally owned Sub Zero Nitrogen Ice Cream location under the same roof. Visit their website or follow them on social media for updates.
Where: 119 Hanover St., Manchester Hours: TBA More info: Visit primetimegrilledcheese.com, email primetimegrilledcheese@gmail.com or find them on Facebook and Instagram @primetimegrilledcheese
Featured photo: Ham and Cheese grilled cheese. Courtesy photo.
• Here’s to 2022: Depending on when you’re reading this, there may still be time to make a reservation for New Year’s Eve (Friday, Dec. 31) — check out our listings that ran in the Dec. 16 issue; they begin on page 30. You’ll find all kinds of unique ways local eateries will be ringing in the new year, from special multi-course meals to late-night buffets, parties, midnight Champagne toasts and more. A few restaurants will also be open for brunch on either New Year’s Day, Saturday, Jan. 1, or the following morning, Sunday, Jan. 2. Go to issuu.com/hippopress and click on the Dec. 16 issue to read the e-edition for free.
• Charcuterie and chocolate: Derry-based business 603 Charcuterie is teaming up with Loon Chocolate to launch a new shared storefront, set to open in early 2022 at The Factory on Willow (252 Willow St., Manchester), owner Theresa Zwart recently announced. Loon Chocolate owner and founder Scott Watson had previously announced plans to open his first retail space, which will almost triple the size of his current production facility. Zwart, meanwhile, is now planning on having all of the New Hampshire-made cheeses, meats and other products she features on her charcuterie boards available for sale at the space, as well as merchandise and charcuterie boxes to go. Since launching 603 Charcuterie in late 2020 as a small takeout ordering business, Zwart has gone on to teach charcuterie board-building classes and has also expanded into catering larger boards and grazing tables for weddings. Visit 603charcuterie.com or follow her on Facebook or Instagram for updates.
• A wine wonderland: New Hampshire Wine Week is right around the corner — tickets are available now to the 18th annual Easterseals Winter Wine Spectacular, happening on Thursday, Jan. 27, from 6 to 9 p.m. at the DoubleTree by Hilton Manchester Downtown (700 Elm St.). Acclaimed winemakers from all over the world travel to the Granite State to attend this expo-style event, which has grown over the years to have the largest gathering of wines in northern New England with more than 1,000 types available for sampling. In addition, the event features foods from more than a dozen local restaurants, as well as a silent auction and raffle and the opportunity to meet with and learn from more than 60 wine personalities. This will be the first in-person Winter Wine Spectacular since January 2020 — the pandemic forced its transition into a series of virtual tastings last year. Tickets are $65 for access to the grand tasting, or $135 for access to the Bellman Cellar VIP tasting room (limited availability), with proceeds benefiting Easterseals New Hampshire. For the most up-to-date details on New Hampshire Wine Week, which also includes bottle signings and wine tastings across the state, visit nhwineweek.com.
Wherein John Fladd presents “TannenBombed – A High-Proof Christmas Card in Eight Parts.”
A note on measurements: For non-liquid ingredients, like sugar and stuff, I measure by volume and weigh it as I go. In general when I cook, I almost entirely measure ingredients by weight, when possible, especially with baking, because I find it’s more precise. For those who prefer to wing it with cups and teaspoons, I’ve approximated those.
Part 1:
Saint Nicholas
A lot of people conflate Saint Nicholas with Santa Claus, which is, at best, overly simplistic and, at worst, potentially dangerous. He was not a man to take lightly.
Nicholas of Myrna is one of the early Catholic and Orthodox saints — really early, like Roman Empire-early. Apparently, “jolly” was not really one of his outstanding character traits. Nicholas was more of a roll-up-the-sleeves-of-your-robes-and-knock-some-sense-into-them kind of saint. According to the Saint Nicholas Center (stnicholascenter.org), during his lifetime he was best known for chasing demons out of trees with an ax — apparently demonic possession of trees was a thing in the fourth century — and punching a fellow theologian in the face at the Council of Nicaea.
“But, surely,” you say, “he must have had something to do with children. He’s the Patron Saint of Children, after all.”
Pawnbroker Cocktail. Photo courtesy of John Fladd.
Funny you should ask, actually. Yes, Saint Nicholas is the Patron Saint of Children — as well as thieves, brewers, sailors and wolves — because of a light, charming, amusing* anecdote. (*Actually, it’s pretty much the opposite of light or charming.)
It seems that a rogue butcher, or maybe an innkeeper – there are several versions of the story — kidnapped three children and cut them up to make into sausage. Worried parents asked Nicholas to get their children back for them. According to the story, Nicholas went to the butcher’s workshop and called for the children to come home with him, whereupon the body parts sprang up from various vats, reassembled themselves into little boys and followed him back to their village. The moral of the story, I suppose, is that even in the Late Roman Empire some things were off the table — literally, in this case.
A more cheerful story — and probably the connection with Santa Claus — is the story of The Golden Balls:
It seems that a wealthy man fell on hard times and didn’t have any money to provide his three daughters with dowries to attract good husbands. He was in the process of preparing to sell them into prostitution — because of course he was — when Nicholas saved the day by throwing three gold balls down their chimney, where they landed in the girls’ shoes, or possibly their stockings.
You would think that this would be enough to make him the Patron Saint of Brides or Stockings or maybe Balls, but in fact it landed him the gig as Patron Saint of Pawn-Brokers. (This is why most pawn shops have a sign with three golden balls by their front doors.)
Pawnbroker Cocktail
2 ounces apple brandy — I like Laird’s Applejack
1 ounce Goldschläger — a cinnamon schnapps with flecks of actual gold in it
1 ounce fresh-squeezed lemon juice
Combine all ingredients with ice in a cocktail shaker.
Shake.
Strain into a small, fancy glass. As you drink this, think about how much you’d have to pay someone to take one of your kids off your hands. You’ll come away with a new appreciation for Nicholas.
This is a take on a classic cocktail called a sidecar. Think of it as a cousin to a margarita, but with brandy instead of tequila, and, in this case, a sweet, cinnamony associate. The taste of this drink is very cinnamon-forward, but, as with Saint Nicholas himself, do not underestimate it. The Goldschläger is sweet and a bit candy-like but clocks in at over 80 proof. If you had too many of these too quickly, you could find yourself threatening your houseplants with a spatula, trying to rid them of malignant spirits. (In fact, you are probably just over-watering them.)
Part 2:
Drinking punchwith Charles Dickens
Charles Dickens was a big fan of punch — proper punch, with something sweet, something sour, and an alcoholic kick that would stun a musk ox. During the Victorian period, being able to serve a self-respecting punch was a status symbol for any host. Today we think of the term “punch drunk” in the sense of a boxer who is on his last legs, but the whole reason that phrase ever caught on in the first place is that everyone was familiar with the concept of being drunk on punch.
Apparently, Dickens’ favorite punch was a version of something called a Smoking Bishop, which was traditionally heated by lighting it on fire or, better yet, plunging a red-hot poker into it, which frankly seems a bit intimidating. Fortunately he provided an alternative.
In A Christmas Carol Dickens makes several passing references to punch but never gets specific about what, aside from lemons, should go into a decent Christmas punch. (The lemons themselves are a bit of a tell, though. When you think of what an extravagance lemons would have been to a man like Bob Cratchit, you get a glimpse into what a special occasion punch-drinking was.) A better guide comes from Our Mutual Friend:
‘You don’t use lemon in your business, do you?’ asked Wegg, sniffing again.
‘No, Mr Wegg,’ said Venus. ‘When I use it at all, I mostly use it in cobblers’ punch.’
‘What do you call cobblers’ punch?’ demanded Wegg, in a worse humour than before.
‘It’s difficult to impart the receipt for it, sir,’ returned Venus, ‘because, however particular you may be in allotting your materials, so much will still depend upon the individual gifts, and there being a feeling thrown into it. But the groundwork is gin.’
‘In a Dutch bottle?’ said Wegg gloomily, as he sat himself down.
‘Very good, sir, very good!’ cried Venus. ‘Will you partake, sir?’
‘Will I partake?’ returned Wegg very surlily. ‘Why, of course I will!”
— Charles Dickens, Our Mutual Friend
So let’s take a stab at a Cobbler’s Punch.
Cobbler’s Punch. Photo courtesy of John Fladd.
Cobbler’s Punch
3 lemons, large and as deeply yellow as you can find. (Your best bet will be to look in the seafood department of your supermarket.)
¾ cup white sugar
1 750-ml bottle of very cold gin
½ cup / 4 ounces limoncello
3 12-ounce bottles of extremely bubbly seltzer, chilled. Topo Chico would be excellent for this.
Peel the lemons and muddle the rind with the sugar at the bottom of a punch bowl.
Turn your back on the lemon sugar and find something else to do for three hours — maybe watch the first two Die Hard movies (see below).
Shortly before your guests arrive, squeeze the lemons. You’re aiming for ¾ cup of juice. Add it to the lemon sugar in your punch bowl, and stir to dissolve. You will be surprised at how much moisture the lemon peels have released already, preparing the sugar for its final disposition.
Add the other ingredients and stir.
Add an extremely large block of ice. If you have a small Bundt pan, make it in that. It will be a fancy ring of ice with a lot of surface area to chill the punch. Garnish with thin slices of lemon.
The key to this punch is the lemons. Dickens was right about that. It might be tempting to try rounding out the flavor with triple sec, or elderflower liqueur, or something that isn’t lemony. Don’t do it. The lemons know what they’re doing; don’t get in their way. Limoncello is the way to go on this.
The second key to this punch is extreme cold. Store your gin in the freezer for a day or so ahead of time. It won’t freeze, but it will get shockingly cold. Chill your seltzer. If it’s really cold outside on the night of your party, make this on the patio. Or balcony. Or fire escape.
Part 3:
Is Die Hard aChristmas Movie?
Yes. Yes, it is.
The Nakatini
2 ounces Szechuan peppercorn-infused gin (see below)
1½ ounces ginger syrup
1 ounce fresh-squeezed lemon juice
The Nakatini. Photo courtesy of John Fladd.
Combine all ingredients with ice in a cocktail shaker. Shake like a building that has just had a bomb go off on the roof, taking out a helicopter full of overconfident federal agents.
Strain carefully into a martini glass — carefully, as if the gin were an international terrorist with unknown motivations.
Drink it. You have two options here:
(a) Knock it back blithely, overconfident in your ability to handle factors well beyond your understanding. This might not end well for you, but fortune favors the bold. Sometimes.
(b) Sip it gingerly (get it?) like a wounded hero hobbling across the floor with feet full of broken glass.
Every now and then you run across somebody who has never seen Die Hard. If you ever managed to sit them down and force them to watch it, they would almost certainly start out skeptical:
Them: “Bruce Willis? Really? But he’s so—”
You: “Shhh. Be patient.”
After half an hour they will slip into a stunned silence.
Approximately an hour and a half, two explosions and 73 shootings later (I looked it up) they will be sitting, mouth agape, in a sort of a fugue state.
You: “So?”
Them: “Wow. I, uh, I had no idea. Um — wow.”
You: “Do you want to watch it again?”
Them: “Yes. No. Uh, my brain can’t — um —”
You: “Will you ever be the same, from this point forward?”
Them: “I really don’t think so.”
That’s what drinking a Nakatini is like. Szechuan peppercorns are delicious, spicy — not too hot — and a little citrusy. They go well with the aromatics in gin. Gin, in its turn, goes extremely well with lemon, which goes with the citrusness of the peppercorns. All of it marries well with ginger.
But Szechuan peppercorns — and this is the part that is just like watching Die Hard for the first time — have a numbing effect on your lips and tongue. Your mouth will feel exactly like it just watched a wounded cop swing through a window on the end of a fire hose.
Szechuan Pepper-Infused Gin
1 cup / 8 ounces / 237 ml. good-but-not-very-expensive gin
1 tablespoon Szechuan peppercorns
Combine the gin and Szechuan peppercorns in a small bottle. Forcing the peppercorns through the neck of a funnel with a chopstick will break them up just enough.
Cap the bottle and shake it. Let the mixture infuse for 24 hours, shaking it periodically.
Strain and rebottle.
Part 4:
A Christmas Drink for Guys and Dolls
Before Tom and Jerry were a cartoon, they were a Very Serious Drink.
As described by Damon Runyan:
This hot Tom and Jerry is an old-time drink that is once used by one and all in this country to celebrate Christmas with, and in fact it is once so popular that many people think Christmas is invented only to furnish an excuse for hot Tom and Jerry, although of course this is by no means true. … Now of course Good Time Charley and I are not using rum in the Tom and Jerry we are making, as we do not wish to do anything illegal. What we are using is rye whisky that Good Time Charley gets on a doctor’s prescription from a drug store, as we are personally drinking this hot Tom and Jerry and naturally we are not foolish enough to use any of Good Time Charley’s own rye in it. The prescription for the rye whisky comes from old Doc Moggs, who prescribes it for Good Time Charley’s rheumatism in case Charley happens to get any rheumatism, as Doc Moggs says there is nothing better for rheumatism than rye whisky, especially if it is made up in a hot Tom and Jerry.
— Damon Runyon, Dancing Dan’s Christmas, Damon Runyon Omnibus
Tom and Jerry. Photo courtesy of John Fladd.
The good news about a Tom and Jerry is that it doesn’t require any preparations that need to be made days in advance. Do not be overconfident, however — making a credible T&J requires a cool eye and steady nerves.
Tom and Jerry Batter
3 eggs, separated
¼ cup powdered sugar
¼ teaspoon freshly ground allspice
¼ teaspoon cinnamon
¼ teaspoon freshly ground black pepper
Beat egg whites to stiff peaks.
Separately, beat the egg yolks, powdered sugar and spices until they lighten in color. (The mixture will look like whole-grain mustard, but not as angry.)
Carefully fold the egg whites into the yolk mixture, being careful not to deflate them. This is a lot like making a soufflé, if that means anything to you. Beat about 1/4 of the egg whites into the mixture, just to lighten it up a bit. Then add the rest of the whites, 1/3 at a time, folding them in gently, until everything is evenly mixed but still light and fluffy. You’ll have 3 or 4 cups of the final mixture when you are done.
Set this mixture aside. It is your “batter.”
Tom and Jerry
2 Tablespoons / ¼ cup “batter” mixture
2 Tablespoons / ¼ cup “batter” mixture
¾ ounces brandy or 2 ounces rye whiskey
1½ ounces dark rum — Myers, in this case
Hot milk
Add “batter” and alcohol to a mug. The 1935 edition of the Mr. Boston Bartender’s Guide is explicit about the importance of making a Tom and Jerry in a heated mug, so fill yours with boiling water for a few minutes before mixing the actual drink. Remember to pour the water out before adding the other ingredients. That may seem obvious, but might become less so after two or three Tom and Jerrys.
Top with hot milk. (How hot? I like mine to be around 175º F / 80º C.)
Stir to combine.
Garnish with fresh-grated nutmeg. Seriously, if you’ve never grated your own nutmeg, try it. Just smell a little of it in the palm of your hand. It will be a revelation.
I tried this recipe both ways — with rum and with rye. I’m generally a rum guy, and even Damon Runyon’s character admits up front that a Tom and Jerry is best with rum. On the other hand, I’d feel foolish to go to all this trouble and end up with rheumatism.
The rye recipe is completely delicious. The spiciness of the rye plays really well with the black pepper. There is a whiskeyness to it that feels extremely Runyonesque.
Tom and Jerry 1 – rheumatism 0.
The rum recipe knocked me back on my heels. I have to go with the 1930s hoodlum logic on this. A rum Tom and Jerry — or three — would make for a truly magical Christmas. The deep, sweet muskiness of the rum adds a layer of decadence to the whole affair that really could convince you to break into a showgirl’s apartment dressed as Santa Claus and leave her stolen diamonds. (See Damon Runyan, above.)
(If the idea of using a raw egg in a cocktail is a little too 1930s hoodlumish for you, some supermarkets carry pasteurized eggs. Alternatively, you can pasteurize your own by heating them in a water bath at 135 degrees for two hours. If you have a sous vide apparatus, this is an excellent use for it. If you don’t, you know what to ask for this Christmas.)
Part 5:
Giving the Joint Some Atmosphere
Nick: “Hey, look mister, we serve hard drinks in here for men who want to get drunk fast. And we don’t need any characters around to give the joint atmosphere. Is that clear? Or do I have to slip you my left for a convincer?”
Nick(Sheldon Leonard)– It’s a Wonderful Life, 1946
I was a senior in college before I saw It’s a Wonderful Life. In my defense, this was in the mid-’80s, before the movie was on TV, demand and video quite so ubiquitously.
Pottersville Special. Photo courtesy of John Fladd.
We were screening it in the school’s dining hall. The music swelled, Zuzu said her line about angels getting their wings, and the movie ended. Someone turned on the lights, and the other students all got up, put on their coats and left, leaving me and a buddy of mine sitting there, crying like French soccer players.
I hadn’t even realized that JP was at the movie. Apparently, he hadn’t ever seen the movie before either, because he got up and walked across the room to me, tears streaming down his face.
“Are you OK?” he asked me.
I nodded between sobs.
“It’s just that he had … such … a … hard … life!”
JP understood.
“But … it … was ….” At this point, we both broke down completely.
“…A WONDERFUL life!” he wailed. We hugged.
To this day I can get through the entire movie pretty well until that last scene, when the whole town shows up to give Jimmy Stewart money, and Martini, the bar owner, shouts, “I broke open the juke-a-box!”
**Sniff**
Dang it.
Pottersville Special
1½ ounces rye
¾ ounce sweet vermouth
⅛ teaspoon orange bitters
Shake over ice.
Pour into a rocks glass.
Drink, garnished with sentimental tears.
This is delicious, with a hard edge. It makes you realize that you may have bought that rye to make the Damon Runyan drink but you are starting to really like it. It has an emotional whiskeyness to it, but sweetened and tempered by the vermouth and bitters. This is what you’d drink if the bank examiner were coming to serve a warrant for your arrest, but if you weren’t quite ready for prison yet.
Part 6:
Big Man on Krampus
“The Feast of St. Nicholas is celebrated in parts of Europe on 6 December. On the preceding evening of 5 December, Krampus Night or Krampusnacht, the wicked hairy devil appears on the streets. Sometimes accompanying St. Nicholas and sometimes on his own, Krampus visits homes and businesses. … Unlike North American versions of Santa Claus, in these celebrations Saint Nicholas concerns himself only with the good children, while Krampus is responsible for the bad. Nicholas dispenses gifts, while Krampus supplies coal and the Ruten bundles (birch rods to beat the children with). It is customary to offer a Krampus schnapps, a strong distilled fruit brandy.”
— Wikipedia page on Krampus
Dieter Krampus snuck a look at his watch. He had a couple of minutes before he and The Boss had to be at the next house.
Switches and Coal. Photo courtesy of John Fladd.
He set down his sack of birch switches and stood up straight, stretching the kinks out of his back. All in all this was a pretty good gig, but Dieter had to admit it was harder on his body than it used to be. He leaned his head from side to side, stretching out his neck, and was rewarded with a couple more popping sounds — a task that was aided significantly by the weight of the enormous horns growing out of the top of his head. He’d be happy to shed them in a couple of days. Yes, they itched like the devil as they grew back in, but he couldn’t imagine hauling that weight around all year.
“Herr Krampus?”
It didn’t matter how long they had worked together, The Boss was always formal.
Dieter was getting tired. It had been a long night. He let out a grunt as he bent over and picked up his sack. He must have groaned a little louder than he intended, because the saint called out softly to him again, this time with a little encouragement.
“Time for some schnapps, don’t you think, Herr Krampus?”
Say what you will about The Boss, nobody understood the concept of Carrot and Stick better than he did.
“On my way, Mein Herr.”
Switches and Coal
The legends and traditions are pretty clear: The traditional drink for a Krampus is a straight shot of schnapps. That’s great if you’re putting in a hard night of terrifying children, but what about when your shift is over and you get a chance to put your hooves up? You’ll want something refreshing but with some authority.
This is a take on a classic drink called a Black Satin, but boilermaker-y:
3 ounces very dark beer — stout or porter
3 ounces brut Champagne
2 ounces of the darkest rum you can get your hands on — I like Cruzan Black Strap
Gently pour the very dark beer into a tall glass.
Float the Champagne on top of it. Pour it over the back of a spoon. It will not make visibly separate layers, but it makes a difference.
Pour a shot of very dark rum, then drop it into the mixture.
Drink, while complaining to your husband about your day.
We all understand, intellectually, that grapes are a fruit, but it is still shocking how fruity and chocolatey this drink is. It is utterly delicious and just what you want to drink if you’ve had a hard day with the kids. It goes down dangerously smoothly.
Part 7:
The Ferociousness of a Puerto Rican Grandmother
Over the past several years, as I have researched my family tree, the most joy has come — hands down — from a branch of my father’s family from the hill country in Kentucky.
Case in point: my Great Uncle Wirt, who was ridden out of town on a rail and ended up in upstate New York, and was arrested for fishing in a state park.
With dynamite.
Coquito. Photo courtesy of John Fladd.
I mention this to help illustrate an (admittedly shaky) analogy between Kentucky and Puerto Rico. Both are well-known for their fine, sophisticated liquor — upscale bourbon near Churchill Downs, and golden añejo rum on the beaches and resorts of Puerto Rico. But as you move up into the hills in either place, both the people and their alcohol become somewhat alarming.
It would be rude to turn down your cousin Cletus’ offer of a taste of his moonshine — acknowledging all the while that you would be seriously rolling the dice to drink it. In the same vein, there are Puerto Rican grandfathers who make a sugarcane liquor called pitoro that can strip the chrome off a trailer hitch.
The traditional holiday drink in Puerto Rico in December is a rich, creamy concoction called coquito. Some people describe it as “Puerto Rican eggnog,” but that’s misleading; there are no eggs in it. There is, however, an alarming amount of pitoro.
Ask any Puerto Rican about coquito and they will get misty-eyed remembering their mother or grandmother’s recipe — much like a Southerner’s relationship with biscuits — but they will almost always finish with a statement like, “But if you go up into the hills, their coquito is really scary!”
A friend of mine tells me that each family has its own recipe for coquito. “At each house it tastes different,” she says. Every mother or grandmother has two secret ingredients that they use to make their version. “Some of my friends’ mothers added ice cream to make their coquito creamier,” my friend Myrta says. “My mother,” she adds, pausing dramatically, then continuing almost in a whisper, “uses pistachio ice cream.”
The second secret ingredient is almost always extra alcohol.
Let’s be really clear here: This will not be as good as Myrta’s mother’s coquito. It will be really, really good, but for the real stuff you’ll have to go to Puerto Rico.
Coquito
1 15-ounce can cream of coconut (the presweetened, incredibly artificial kind you would use for dorm-room piña coladas)
1 14-ounce can condensed milk
1 14-ounce can coconut milk (Warning: If you even think of using any low-fat ingredients in coquito, you risk angering vengeful Caribbean spirits. I wouldn’t risk it.)
1 cup / 8 ounces overproof rum (I like Gosling’s Black Seal 151.)
½ cup water
1 cup pistachio ice cream
1 teaspoon vanilla
2 cinnamon sticks
2 whole cloves
1 pinch ground cinnamon
1 pinch freshly grated nutmeg
Add all ingredients except the cinnamon sticks and cloves to a blender. Blend on low speed for 1 to 2 minutes.
Strain into one large, or two large-ish, jars. Add the whole spices, seal and shake.
Refrigerate for at least overnight, or better yet, 2 to 3 days.
Your finished coquito will be pretty thick, so you will probably want to thin it with a little water, but that said, if you want to tackle it full-octane, more power to you.
Coquito is very everything — very sweet, very coconutty and very boozy. This is not for someone with mixed feelings about the holidays. It is for fully embracing the season and singing loudly— louder with each glass of coquito. I’m not saying you will necessarily end up waking your wife at 2 a.m. singing “Oh-hoe tie-eye-dings of CUH-HUM-FORT AND JOY!”, wavering on the lowest note you can force out of your chest.
But you might.
Part 8:
“Yeah, But What if I’m a Teetotalling,Gluten-Free Vegan?”
I think the best inspiration for this challenge is Hermey the Elf, from the Rankin-Bass Christmas classic Rudolph the Red-Nosed Reindeer. If you don’t remember Hermey, he is the tacitly closeted elf who, unhappily working on Santa’s toy assembly line, yearns to be a dentist. After being mocked and punished for not being as butch as the rest of the elves (Yes, I know. What can I say? It was the ’60s.), he runs away to seek his fortune, singing one of the greatest “I Want” songs in movie history:
Caffeine for Hermey. Photo courtesy of John Fladd.
Hermey: “Why am I such a misfit? I am not just a nitwit. You can’t fire me, I quit. Seems I don’t fit in.”
Like every character in the Rudolph story, he is eventually provisionally accepted once he can prove himself useful to a judgmental society.
You could take several lessons from Hermey’s adventures:
Work hard and be loyal to your friends, and the Universe will reward you.
Inspire respect by ripping the teeth out of your enemies with pliers.
Don’t wait for the world to accommodate you; create your own destiny — or, in this case, your own festive holiday beverage.
Let’s focus on the third one, shall we?
Caffeine for Hermey
2 cups almond milk
⅓ cup white sugar
1½ cups whole coffee beans
pinch of salt
1 cinnamon stick
1 cup non-dairy half & half
1 tablespoon vanilla
Combine the almond milk, sugar, salt, coffee beans and cinnamon stick in a small saucepan. Heat to just below a simmer, approximately 174 degrees, stirring occasionally. The sugar should dissolve completely.
Remove from heat, cover, and allow to steep for two hours.
Strain the mixture to remove the coffee beans and the cinnamon stick. Wash your hands and squeeze the coffee beans to wring every bit of flavor from them.
Add the non-dairy half & half and the vanilla. Stir to combine.
Chill for 2 to 3 hours.
Drink with a proud heart and kind thoughts for Hermey.
“This is really good and all, but isn’t it just iced coffee?”
I can’t help noticing that you’re on your third glass of it.
“Well, that’s only because it’s so creamy. It tastes … friendly.”
Megan Thompson is a travel advisor and owner of Wanderlust with Meg, based in Newmarket.
Explain your job.
I work with my clients to help them navigate world travel. I’m here for them throughout the whole process. I do calls with them and get to know them so I can make the best recommendations for their trips and answer any questions they have. I get them booked, keep them updated on any changes and take care of all the details, like reservations, tours, transfers, insurance, things like that. I’m also here for them while they’re traveling, should anything come up and they need assistance.
How long have you had this job?
This turned into my full-time career three years ago. Before that, I was a teacher [full-time] and was doing [travel advising] part-time. I had been planning trips for friends and family and for myself long before that.
What led you to this career field and your current job?
Traveling is my passion. It’s given me a chance to get to know so many people and different cultures, and I want to share that love of travel with other people. I want to help people travel without stress and just be able to explore the world and have a good time.
What kind of education or training did you need?
I’ve done a lot of training, from business training to destination training. I’ve taken many different in-person and online courses on running a business and marketing. I’m certified in different destinations and resort groups, as well. A lot of my skills from being a teacher carried over [into travel advising], like organization skills and communication skills.
What is your typical at-work uniform or attire?
It depends. A lot of days I work remotely, so if I’m at home and I don’t have any meetings, I can dress super casual. If I have a Zoom meeting, or if I’m going to a training or conference or touring a resort, it’s business casual.
How has your job changed over the course of the pandemic?
It was kind of slow for about a year; people were hesitant to travel. Now, people are ready to travel, and [business has been] picking back up. I’ve been really busy the past few months. … I’ve been getting more inquiries than I did [pre-pandemic] because travel is so complicated these days, and people want help navigating that. I’ve been helping clients with the logistical things [related to] Covid, like where they can go, what the requirements are for traveling to different destinations, Covid testing, what the requirements are for coming back home. Keeping myself updated on all of the latest travel requirements has been a big part of my job.
What do you wish you’d known at the beginning of your career?
That I don’t have to try to tackle every destination in the world. It’s OK to have a niche and a specialty. The pandemic helped me figure out and narrow down [the travel destinations] that are my favorite to sell, that I really want to focus on and do most of my training on and visit.
What do you wish other people knew about your job?
When I tell people what I do, they usually ask me, ‘Travel agents still exist?’ I wish people knew that, yes, we do exist, and we’re here to help, and not just by booking your trip for you; we’re here to help throughout the whole process.
What was the first job you ever had?
When I was in high school, I worked at a summer and after-school care program.
What’s the best piece of work-related advice you’ve ever received?
Follow your passion and do what makes you happy. Don’t be afraid to fail. It was a big change going from teaching to travel [advising], but travel is my passion.
Five favorites Favorite book: Next Year in Havana Favorite movie: Home Alone Favorite music: Jimmy Buffett and reggae Favorite food: Mexican Favorite thing about NH: The beauty of each season
• As of Dec. 20 a few slots were still open for Santa’s Christmas celebration at Charmingfare Farm (774 High St. in Candia; visitthefarm.com) on Thursday, Dec. 23 and Friday, Dec. 24. Attractions include a horse-drawn wagon, live animal Nativity, visits with Santa Claus, Mrs. Claus and live “reindeer,” s’mores kits available for purchase, and hot cocoa and complimentary sugar cookies provided by Mrs. Claus.
• And as of early this week, a few slots still appeared to be available for Afternoon Tea with Santa Claus atYa Mas Greek Taverna & Bar (125 Bridge St. in Pelham; yamasgreektaverna.com), on Thursday, Dec. 23, and Friday, Dec. 24, with times at 11 a.m. and 1:30 p.m. The cost is $55 for adults and $35 for kids. Find the link to the eventbrite registration page in a Nov. 25 post on the restaurant’s Facebook page.
At the movies
• The Music Hall (28 Chestnut St. in Portsmouth; themusichall.org) will host a screening of the 2018 animated film The Grinch (PG) on Thursday, Dec. 23, at 3 p.m., with a children’s storytime preceding it at 2 p.m. Admission is $15 for adults and $12 for seniors and students, and includes access to the storytime. If you want to attend just the storytime and not the movie screening, admission is $5 per family.
• Also in theaters for the G- and PG-rated crowd: Sing 2 (PG), the animated sequel to the 2016 movie about singing and dancing animals, is slated to open Wednesday, Dec. 22. Clifford the Big Red Dog (PG), the live-action plus CG dog movie, is in theaters and on Paramount+. Encanto (PG), Disney’s latest animated movie, featuring songs by Lin-Manuel Miranda, is in theaters and will stream on Disney+ starting Dec. 24.
See some lights
Get some hot chocolate to go and buckle in the family for a ride to see some displays of holiday lights:
• Find a map to all the entrants in the Manchester’s Holiday Lights Contest at manchesternh.gov. The site also features three different routes to see lights in different city neighborhoods.
• The Southern New Hampshire Tour of Lights features a listing of decorated homes in Amherst, Bedford, Milford, Jaffrey, Antrim, Fitzwilliam, Keene, Merrimack, Peterborough, Rindge and Troy. See the rec department websites of participating towns for lists of houses on the tour, which runs through Dec. 27.
• Find a list and map of lit-up homes in New Boston at newbostonnh.gov/recreation.
Or for something a little more organized, check out these ticketed events:
• The Gift of Lights at New Hampshire Motor Speedway (1122 Route 106 North, Loudon), runs daily through Sunday, Jan. 2. The 2½-mile drive-thru light show features a variety of scenes making up more than 500 different light displays along the track. It’s open from 4:30 to 9 p.m. every Sunday through Thursday, and 4:30 to 10 p.m. on Fridays and Saturdays, depending on weather conditions. The cost ranges from $30 to $35 per carload, and is $60 per limo or bus. See nhms.com/events/gift-of-lights.
• LaBelle Lights continues at LaBelle Winery’s Derry location (14 Route 111) now through Feb. 26. This festive outdoor light show features displays that are being changed periodically throughout its run, taking place on the facility’s golf course along a paved walking path. The display includes a 15-foot-tall selfie station made of wine barrels, designed and installed by LaBelle vineyard manager and professional woodworker Josh Boisvert. Hours of operation are from 4:30 to 9 p.m. on select days throughout the season. Tickets are $15. See labellewinery.com/lights.
Day at the museum
• The Currier Museum of Art (150 Ash St. in Manchester; currier.org, 669-6144) is closed on Christmas Eve, Christmas, New Year’s Eve and New Year’s Day. Otherwise, the museum is open Thursdays from 10 a.m. to 8 p.m., and Fridays through Sundays from 10 a.m. to 5 p.m. Admission costs $15, $13 for 65+, $10 for students and $5 for ages 13 to 17 (children under 13 get in free) and can be purchased on-site (masks for all are required), according to the website. This Thursday, Dec. 23, Alli Beaudry will perform from 5 to 8 p.m., as part of the museum’s weekly Art After Work programming (admission to the museum is free after 5 p.m.). Kevin Horan is slated to perform Dec. 30. On Sundays, the Winter Garden Cafe offers a special brunch menu starting at 10 a.m. featuring mimosa flights, according to the website. Current exhibits include “As Precious As Gold: Carpets from the Islamic World,” “WPA in NH: Philip Guston and Musa McKim” and “Tomie dePaola at the Currier,” featuring the works of dePaola, writer and illustrator 270 children’s books.
• SEE Science Center (200 Bedford St. in Manchester; see-sciencecenter.org, 669-0400) is open Tuesdays through Fridays (it will be closed Christmas Eve, Christmas and New Year’s Day) from 10 a.m. to 4 p.m. and Saturdays and Sundays, 10 a.m. to 5 p.m. Though normally closed Mondays, SEE will be open Monday, Dec. 27. Current displays and exhibits with hands-on examinations of science include BiologYou. Purchase reservations in advance via the website (masks are required for all visitors age 2 and up); admission costs $10 per person ages 3 and up.
• The Millyard Museum (200 Bedford St. in Manchester; 622-7531, manchesterhistoric.org/millyard-museum) is normally open Tuesday through Saturday from 10 a.m. to 4 p.m. (The museum will be closed Christmas Eve, Christmas Day and New Year’s Day; it will be open until 2 p.m. on Friday, Dec. 31.) Admission to the Millyard Museum costs $8 for adults, $6 for 62+ and college students, $4 for children 12 to 18 and free for children under 12. In addition to the permanent exhibits about Manchester’s history, the museum currently features the “New Hampshire Now” photography exhibit.
• The Aviation Museum of New Hampshire (27 Navigator Road in Londonderry; nhahs.org, 669-4820), featuring exhibits about the people and events of New Hampshire’s aviation history, will be closed for Christmas Eve, Christmas Day and New Year’s Day but open Sunday, Dec. 26, from 1 to 4 p.m.; Wednesday, Dec. 29, through Friday, Dec. 31, from 10 a.m. to 4 p.m.; Sunday, Jan. 2, from 1 to 4 p.m., and thereafter Fridays and Saturdays from 10 a.m. to 4 p.m. and Sundays from 1 to 4 p.m. Exhibits include the annual “Festival of Holiday Toy Planes and Model Aircraft.” Admission costs $10, $5 for 65+ and children (6 to 12) and a family max of $30; children 5 and under get in free (masks are required), according to the website.
• The McAuliffe-Shepard Discovery Center (2 Institute Drive in Concord; starhop.com, 271-7827) is closed Christmas Eve, Christmas Day and New Year’s Day but will be open daily Sunday, Dec. 26, through Friday, Dec. 31, and Sunday, Jan. 2, and Monday, Jan. 3, with sessions from 10 a.m. to 1 p.m. and 1:30 p.m. to 4 p.m. The center recommends purchasing timed tickets in advance; admission costs $11.50 for adults, $10.50 for students and seniors and $8.50 for kids ages 3 to 12 (admission is free for children 2 and under; masks required for visitors over the age of 2). Planetarium show tickets are also available and cost $5 per person (free for children 2 and under); see the website for the schedule of planetarium shows.
• The Children’s Museum of New Hampshire (2 Washington St. in Dover; childrens-museum.org, 742-2002) requires pre-purchased admission (which costs $11 per person, $9 for 65+ and no charge for children under 1). The museum will be open Thursday, Dec. 23 (from 9 a.m. to noon and 1 to 4 p.m.) and Sundays, Dec. 27 and Jan. 2 (from 9 a.m. to noon), and then Tuesday, Dec. 28, through Thursday, Dec. 30 (from 9 a.m. to noon and 1 to 4 p.m.), with special programming on Dec. 31 (see box). Masks are required for all guests over 24 months, the website said.
• The New Hampshire Telephone Museum (One Depot St. in Warner; nhtelephonemuseum.org, 456-2234) is open Tuesday, Dec. 28, from 10 a.m. to 4 p.m. Admission costs $7 for adults, $6 for 60+ and $3 for students.
Can you give me any information on this box of metal puzzles? I believe they are all in the original box and with instructions. Just wondering if they have value.
Jim
Dear Jim,
Your box of metal puzzles is from the 1960s and I remember struggling to figure them out myself in the 1970s — a lot of fun, but some were very difficult to figure out!
They were manufactured in England and have several versions and various amounts of stainless steel puzzles in each box. Having the original box is always a plus. With so many made and still around today, the values on some are low. I found the set you have to be in the $15 range.
I personally would like to try to do them again today to see if they seem easier. Enjoy your puzzles.
As winter drags along, I long for warm sun and green plants surrounding me outdoors. It’s much too early to start spring seeds (even indoors), but I can plant some flower bulbs. I love paperwhites and amaryllis, and both are readily available for planting now — and they will bloom indoors while it snows outside.
Paperwhites are a type of daffodil specifically for forcing indoors now. Most grocery stores sell them, as do garden centers and feed-and-grain stores. They usually cost about a buck a bulb, and will produce flowers in four to six weeks. They are not hardy in New England, so don’t bother saving the bulbs to plant outdoors. Just enjoy them, and accept that they are a one-shot deal.
Amaryllis blossoms come in red, white, pink and striped. Courtesy photo.
I should warn you that paperwhites have strong scents, and not everyone is enthralled with their smell. But I like the scent, which I can smell once I walk into a room with freshly blooming paperwhites. If you don’t like strong-smelling musky scents, there is one variety that is barely fragrant: Grand Soleil d’Or. Instead of the traditional white blossoms these bulbs produce gold or yellow blossoms.
If you are in a hurry for blossoms and can select your bulbs from a bin, select those that already have started to grow. They are just aching to grow. Select a nice bowl or pot that will hold water, and get some small stones — three quarters of an inch to an inch is a good size. Garden centers sell white marble chips for this, but you can pick up stones from your driveway or garden, too. Just rinse off any stones before using them.
Arrange the three to five bulbs on a layer of stones, then fill in around the bulbs with more stones. The stems and flowers will get up to 18 inches tall, so they may tip over if not firmly seated and surrounded with stones.
Next, add water until it just kisses the bottom of the bulbs. You do not want the bulbs to sit in water. Those dry roots will quickly wake up and extend into the pool of water around the stones. Top up the water as needed, but try not to let it go dry.
Some people wait until the bulbs have grown an inch or two, drain off the water, and replace it with a 7-to-1 dilution of gin or vodka. This will, I am told, produce shorter, sturdier stems that will not flop. Or use rubbing alcohol and dilute a bit more, 11 to 1.
An amaryllis bulb does not need much soil and needs to be planted like this. Courtesy photo.
A more expensive but more dramatic flower for forcing is amaryllis. This is a tropical flower originally from South Africa — and many are still imported from there each year. Properly cared for, your investment in an amaryllis bulb will produce a plant that will last for up to 75 years, blooming every year
Amaryllis bulbs are big: They are anywhere from 2 to 4 inches across. They are often sold with a kit that includes an appropriate-sized plastic pot, the bulb, and enough potting soil to plant it in.
Smaller amaryllis bulbs are younger and less expensive, but you get what you pay for: A $5 amaryllis at a Big Box Store will probably produce one stem with three or four large blossoms. A $12 bulb will be bigger and should produce two stems with eight or more blossoms. In time, your small bulb will get bigger if you care for it properly.
Planting an amaryllis is easy. You should plant it in a good potting soil, not soil from the garden, which may stay too wet and get compacted. It is important that the bulb not be buried in soil. It may rot if you do that. The shoulders of the bulb should stick up above the soil line, up to one third of the bulb. The potting soil should be lightly moist, not dry or soggy when you plant it.
Place your amaryllis in a sunny window and wait. Sometimes when you buy an amaryllis it will have already started to grow in the box. I like that, as it means that my amaryllis will start growing for me right away.
Other times an amaryllis will sulk for weeks, doing nothing. There is nothing I know of to encourage it to grow, though maybe whispering encouragement to it will help. Only do that, however, when you are the only person in the room!
Amaryllis stems tend to lean toward the light, so rotating the pot every few days will help to keep it growing straight up (and give you something to do). You may need to insert one or more thin bamboo sticks and tie with yarn to help keep the heavy blossoms — up to 4 inches across — from pulling the stem over.
After the first stem has bloomed you may get a second stem. You can cut off the first stem after it is finished blooming. Sometimes the first and second stems grow at the same time, which leads to a little pushing and shoving in the pot, much like teenagers. Once a stem is finished blooming, you can cut it off.
After blooming, keep it in the pot, and put it outside in a sunny location all summer, but bring it inside by Oct. 1. Remove from the pot and let it dry out. Cut off the leaves and place it in a paper bag and keep in a cool, dark place for five or six weeks. Then pot it up, and it will bloom again.
So if you miss gardening, get an amaryllis or some paperwhites. And spring will be along in no time!
Featured photo:5 paperwhite bulbs fit into this soupbowl with gravel. Courtesy photo.
The latest from NH’s theater, arts and literary communities
• Still time for art gifts: If you’re still doing some last-minute gift shopping, these arts and craft shows have you covered.
“Small Works —Big Impact,” the annual holiday exhibit at Creative Ventures Gallery (411 Nashua St., Milford), is going on now through Dec. 31, in person at the gallery and virtually on the gallery’s website (creativeventuresfineart.com/product-category/small-works-show). The exhibit features non-juried small works of art in a variety of media and styles, created by area professional and nonprofessional artists, priced affordably for holiday gift buying. Visit creativeventuresfineart.com or call 672-2500.
Two Villages Art Society’s (46 Main St., Contoocook) Holiday Art Show and Sale will be open on Thursday, Dec. 23, from noon to 4 p.m., featuring handmade gifts by more than 30 local artists, including paintings, pottery, mixed media, photography, fabric art and more. Visit twovillagesart.org or email info@twovillagesart.org.
The Craftworkers’ Guild’s Holiday Fair is still open for online shopping and will be open for in-person shopping at the historic Kendall House (3A Meetinghouse Road, Bedford) on Thursday, Dec. 23, from 10 a.m. to 5 p.m. You’ll find seasonal decor, photography, fine art and prints, cards, gourmet treats, woodworking, fiber and fabric, stained and fused glass, mixed media, jewelry and more by juried local artists and craftspeople. Visit craftworkersguild.org.
The Seacoast Artist Association’s holiday exhibit, “Big Gifts in Small Packages,” is open at the gallery (130 Water St., Exeter) on Thursday, Dec. 23, from 10 a.m. to 8 p.m.; Friday, Dec. 24, from 10 a.m. to 5 p.m.; and Sunday, Dec. 26, Wednesday, Dec. 29, and Thursday, Dec. 30, from 1 to 4 p.m. The exhibit features a variety of small works of art priced under $100 for gift buying. Visit seacoastartist.org or call 778-8856.
The New Hampshire Art Association presents its holiday exhibition, “Let it Snow,” at the Robert Lincoln Levy Gallery (136 State St., Portsmouth) through Jan. 2. It includes works in a variety of media, as well as books and cards for sale. Gallery hours are Tuesday through Thursday from 11 a.m. to 5 p.m., Friday and Saturday from 11 a.m. to 6 p.m., and Sunday from noon to 5 p.m. Visit nhartassociation.org or call 431-4230.
• New Year’s music: Get your tickets now for The Portsmouth Symphony Orchestra’s annual New Year’s Eve Champagne Pops concert, which will be held at the Music Hall Historic Theater (28 Chestnut St., Portsmouth) on Friday, Dec. 31, at 8 p.m. The concert will feature special guest conductor Dr. Dirk Hillyer and guest vocalist Jacyn Tremblay, with music ranging from Broadway to Hollywood, including selections from Frozen, The Greatest Showman, Cabaret, Chicago, The Godfather, West Side Story and a collection of Gershwin swing pieces. Tickets cost $38. Attendees will be required to show proof of vaccination or a negative Covid test. Visit themusichall.org or call 436-2400.
• Last call for classics: There are still a couple of opportunities to catch the traditional Nutcracker or A Christmas Carol this holiday season.
The New Hampshire School of Ballet will perform The Nutcracker Suite at the Palace Theatre (80 Hanover St., Manchester) on Sunday, Dec. 26, at 6 p.m. Tickets cost $22. Visit palacetheatre.org or call 668-5588.
The Players’ Ring Theatre (105 Marcy St., Portsmouth) has its final showtime for A Christmas Carol on Thursday, Dec. 23, at 7:30 p.m. Tickets cost $25 for adults, $22 for students and seniors age 65 and up and $15 for kids under age 12. Visit playersring.org or call 436-8123.
Festive painting
Muse Paintbar (42 Hanover St., Manchester) is offering family-friendly and adult paint-and-sip painting classes with a variety of winter and holiday themes now through December. Projects include a snow-capped sunset and Buddy the Elf on Thursday, Dec. 23, a white frosted eve on Sunday, Dec. 26, penguins at play on Wednesday, Dec. 29 and more. The cost ranges from $20 to $45, depending on the class. Visit musepaintbar.com to see the full schedule and book a class.
• Handmade gifts: The Sanbornton Community Arts Festival will take place on Saturday, Dec. 18, from 10 a.m. to 2 p.m. at the Old Town Hall (19 Meetinghouse Road, Sanbornton). More than 30 local artisans will be selling unique handmade items, including jewelry, stained glass, cards, quilted wall hangings, birdhouses, baby blankets and knitted clothing, home decor, soaps, tie-dye shirts, gourmet treats, handbags and totes, candles, ornaments, flower arrangements and more. Search “Sanbornton Community Arts Festival” on Facebook for more information.
It’s the final weekend for Twiggs Gallery’s (254 King St., Boscawen) annual holiday showcase, “Sleighbell Studio,” which closes on Saturday, Dec. 18. The show features a wide selection of fine art, jewelry, cards, books, honeys, soaps and more, all locally made and priced affordably for gift buying. Gallery hours are Thursday through Saturday from 11 a.m. to 4 p.m. Visit twiggsgallery.wordpress.com or call 975-0015.
NYC artist exhibit
The Dana Center for the Humanities at Saint Anselm College (100 Saint Anselm Drive, Manchester) has a special exhibition featuring the paintings and sculpture of New York City artist Emily Noelle Lambert on view now through Jan. 9. Lambert has shown her work nationally and internationally in solo exhibitions in New York City, Chicago and South Korea as well as a number of group exhibitions. “I love swimming in a kind of visual mystery of things between abstraction, landscape and figuration,” Lambert said of her work in a press release from Saint Anselm. “I search for interactions between materials, colors and forms and often switch things up to keep my curiosity fresh.” The exhibition was curated by Fine Arts Professor Kimberly Kersey-Asbury, with assistance from fine art students on the layout and installation process. Visitors must wear masks inside the gallery. Visit anselm.edu/dana-center-humanities or call 641-7700.
• Carols galore: The Piccola Opera presents “The Dickens Carolers on Tour” at the Concord City Auditorium (2 Prince St., Concord) on Saturday, Dec. 18, at 6 p.m. Tickets cost $15 for seniors and children and $20 for adults. Call 344-4747 or visit ccca-audi.org.
Eve Pierce and her band of singers and musicians will perform festive music in Depot Square in downtown Peterborough on Friday, Dec. 17, starting at 6 p.m., as part of the town’s annual holiday caroling program. Call 547-8323.
The Rockingham Choral Society presents its holiday concert, “Invitations and Carols,” on Saturday, Dec. 18, at 7 p.m. at Holy Trinity Lutheran Church (22 Fox Run Road, Newington), and on Sunday, Dec. 19, at 3:30 p.m. at Christ Church (43 Pine St., Exeter). Tickets cost $12. Visit rockinghamchoral.org.
Manchester sports history
The Manchester Historic Association’s Millyard Museum (200 Bedford St., Manchester) celebrates Manchester’s sports history from 1989 through 2009 with a special exhibit, “Queen City Athletic Hall of Fame.” The exhibit features original photos depicting many of the 240 Hall of Fame inductees, as well as trophies, artifacts and memorabilia from the city’s sports community during those two decades. Admission to the museum costs $8 for adults, $5 for seniors age 62 and up and college students, $4 for youth ages 12 through 18 and is free for children under age 12. Current museum hours, according to the website, are Tuesday through Saturday, from 10 a.m. to 4 p.m. Visit manchesterhistoric.org.
ART
Exhibits
• HOLIDAY ART SHOW AND SALE Featuring handmade gifts by more than 30 local artists, including paintings, pottery, mixed media, photography, fabric art and more. Two Villages Art Society (46 Main St., Contoocook). Now through Dec. 23. Gallery hours are Thursday through Sunday, from noon to 4 p.m. Visit twovillagesart.org.
• CRAFTWORKERS’ GUILD HOLIDAY FAIR Features seasonal decor, photography, fine art and prints, cards, gourmet treats, woodworking, fiber and fabric, stained and fused glass, mixed media, jewelry and more by juried local artists and craftspeople. Now through Dec. 23. In-person shopping at the historic Kendall House (3A Meetinghouse Road, Bedford), open daily from 10 a.m. to 5 p.m., and an online shop. Visit craftworkersguild.org.
• “SMALL WORKS — BIG IMPACT” Creative Ventures Gallery presents its annual holiday exhibit in-person at the gallery (411 Nashua St., Milford) and virtually on the gallery’s website (creativeventuresfineart.com/product-category/small-works-show). The exhibit features non-juried small works of art in a variety of media and styles, created by area professional and nonprofessional artists, priced affordably for holiday gift buying. Now through Dec. 31. Visit creativeventuresfineart.com or call 672-2500.
• “LET IT SNOW” The New Hampshire Art Association presents its holiday exhibition. Robert Lincoln Levy Gallery (136 State St., Portsmouth). Now through Jan. 2. Features works in a variety of media, as well as books and cards for sale. Gallery hours are Tuesday through Thursday from 11 a.m. to 5 p.m., Friday and Saturday from 11 a.m. to 6 p.m., and Sunday from noon to 5 p.m. Visit nhartassociation.org.
• EMILY NOELLE LAMBERT Solo exhibition by New York City artist Emily Noelle Lambert. Dana Center for the Humanities at Saint Anselm College (100 Saint Anselm Drive, Manchester). On view now through Jan. 9. Masks required inside the gallery. Visit anselm.edu/dana-center-humanities or call 641-7700.
• “THE DYSFUNCTION OF SOCIAL PRACTICE” Kelley Stelling Contemporary presents an exhibition featuring paintings, sculpture and performance works by five New Hampshire artists. Kimball Jenkins Estate (266 N. Main St., Concord). Now through Jan. 14. Gallery hours are Monday through Friday from 9 a.m. to 3 p.m., with evening and weekend visits available by request. Visit kelleystellingcontemporary.com.
• “SALON 2021” Exhibition features offbeat and experimental works in a variety of media by regional artists with diverse studio practices and artistic approaches. The Kimball Jenkins Estate (266 N. Main St., Concord, 225-3932, kimballjenkins.com). Now through Jan. 14. Gallery hours are Monday through Friday from 9 a.m. to 3 p.m., with evening and weekend visits available by request.
• “BIG GIFTS IN SMALL PACKAGES” The Seacoast Artist Association’s annual holiday exhibit, featuring a variety of small works of art priced under $100 for gift buying. Now through Jan. 7. 130 Water St., Exeter. Gallery hours are Wednesday through Saturday, from 10 a.m. to 5 p.m., and Sunday, from 1 to 4 p.m. Visit seacoastartist.org or call 778-8856.
• “AS PRECIOUS AS GOLD: CARPETS FROM THE ISLAMIC WORLD” Exhibit features 32 carpets dating from the 15th century to the 19th century. The Currier Museum of Art (150 Ash St., Manchester). On view now through Feb. 27, 2022. Museum admission tickets cost $15, $13 for seniors age 65 and up, and must be booked online. Call 669-6144 or visit currier.org.
• “1,000 CRANES FOR NASHUA” Featuring more than 1,000 origami paper cranes created by hundreds of Nashua-area kids, adults and families since April. On display now at The Atrium at St. Joseph Hospital, 172 Kinsley St., Nashua. Visit nashuasculpturesymposium.org.
• “NEW HAMPSHIRE NOW” A collaborative photography project presented by the New Hampshire Historical Society and the New Hampshire Society of Photographic Artists, on display in eight exhibitions at museums and historical societies across the state. Nearly 50 photographers participated in the project, taking more than 5,000 photos of New Hampshire people, places, culture and events from 2018 to 2020 to create a 21st-century portrait of life in the Granite State. Exhibition locations include Belknap Mill Society in Laconia; Colby-Sawyer College in New London; Portsmouth Historical Society; Historical Society of Cheshire County in Keene; the Manchester Historic Association; Museum of the White Mountains at Plymouth State University; and the Tillotson Center in Colebrook; with the flagship exhibition at the New Hampshire Historical Society in Concord. Visit newhampshirenow.org and nhhistory.org.
• GALLERY ART A new collection of art by more than 20 area artists on display now in-person and online. Creative Ventures Gallery (411 Nashua St., Milford). Call 672-2500 or visit creativeventuresfineart.com.
• “TOMIE DEPAOLA AT THE CURRIER” Exhibition celebrates the illustrator’s life and legacy through a collection of his original drawings. On view now. Currier Museum of Art, 150 Ash St., Manchester. Museum admission tickets cost $15, $13 for seniors age 65 and up, and must be booked online. Call 669-6144 or visit currier.org.
• ART ON MAIN The City of Concord and the Greater Concord Chamber of Commerce present a year-round outdoor public art exhibit in Concord’s downtown featuring works by professional sculptors. All sculptures will be for sale. Visit concordnhchamber.com/creativeconcord, call 224-2508 or email tsink@concordnhchamber.com.
• “9/11” Exhibit features images of the September 11 attacks and the aftermath, taken by war photographer Jim Nachtwey. On view now. The Currier Museum of Art (150 Ash St., Manchester). Museum admission tickets cost $15, $13 for seniors age 65 and up, and must be booked online. Call 669-6144 or visit currier.org.
• “ECHOES: ABSTRACT PAINTING TO MODERN QUILTING” Exhibit features abstract paintings inspired by the bold colors, asymmetry, improvisational layout, alternate grid work and negative space in composition of modern quilting. Two Villages Art Society (46 Main St., Contoocook). April 22 through May 14. Visit twovillagesart.org.
• “FOR THE LOVE OF IMPRESSION” Exhibit features prints created using traditional techniques and materials, combined with contemporary aesthetics, new materials, and technology. Two Villages Art Society (46 Main St., Contoocook). Feb. 11 through March 5. Visit twovillagesart.org.
“NATURE AT NIGHT: PAINTINGS BY OWEN KRZYZANIAK GEARY” Two Villages Art Society (46 Main St., Contoocook). May 27 through June 18. Visit twovillagesart.org.
Tours
• NASHUA PUBLIC ART AUDIO TOUR Self-guided audio tours of the sculptures and murals in downtown Nashua, offered via the Distrx app, which uses Bluetooth iBeacon technology to automatically display photos and text and provides audio descriptions at each stop on the tour as tourists approach the works of art. Each tour has 10 to 15 stops. Free and accessible on Android and iOS on demand. Available in English and Spanish. Visit downtownnashua.org/nashua-art-tour.
Workshops and classes
• WINTER ART CLASSES Art classes for teens and adults, including Pottery, Stained Glass, Intermediate Watercolor and Clay Hand Building. Studio 550 Art Center (550 Elm St., Manchester). Five-week sessions. Classes met for two hours a week. Call 232-5597 or visit 550arts.com for the full schedule and cost details.
• GENERAL ART CLASSES In-person art classes for all levels and two-dimensional media. held with small groups of two to five students. Private classes are also available. Diane Crespo Fine Art Gallery (32 Hanover St., Manchester). Students are asked to wear masks in the gallery. Tuition costs $20 per group class and $28 per private class, with payment due at the beginning of the class. Call 493-1677 or visit dianecrespofineart.com for availability.
• DRAWING & PAINTING CLASSES Art House Studios, 66 Hanover St., Suite 202, Manchester. Classes include Drawing Fundamentals, Painting in Acrylic, Drawing: Observation to Abstraction, Exploring Mixed Media, and Figure Drawing. Class sizes are limited to six students. Visit arthousestudios.org.
THEATER
Shows
• PETER PAN The Seacoast Repertory Theatre (125 Bow St., Portsmouth) presents. Thurs., Dec. 23, 7:30 p.m. Tickets cost $32 to $50. Visit seacoastrep.org.
• THE NUTCRACKER The New Hampshire School of Ballet presents. Sun., Dec. 26, at 6 p.m., at the Palace Theatre (80 Hanover St., Manchester). Tickets cost $22. Visit nhschoolofballet.com.
• TRUE TALES LIVE Monthly showcase of storytellers. Held virtually via Zoom. Last Tuesday of the month, 7 p.m., through December. Visit truetaleslivenh.org.
• SCENE CHANGES Produced by New World Theatre. The Hatbox Theatre (Steeplegate Mall, 270 Loudon Road, Concord). Jan. 7 through Jan. 23. Showtimes are on Friday and Saturday at 7:30 p.m., and Sunday at 2 p.m. Tickets cost $22 for adults, $19 for students, seniors and members and $16 for senior members. Visit hatboxnh.com.
• MARY & ME Produced by Glass Dove Productions. The Hatbox Theatre (Steeplegate Mall, 270 Loudon Road, Concord). Jan. 28 through Feb. 13. Showtimes are on Friday and Saturday at 7:30 p.m., and Sunday at 2 p.m. Tickets cost $22 for adults, $19 for students, seniors and members and $16 for senior members. Visit hatboxnh.com.
• LAST GAS Produced by the Community Players of Concord. Concord City Auditorium, 2 Prince St., Concord. Feb. 11 through Feb. 13. Tickets cost $18 for adults, $16 for youth ages 17 and under, $16 for seniors age 65 and up. Visit communityplayersofconcord.org.
• LIFESPAN OF A FACT Produced by Lend Me a Theater. The Hatbox Theatre (Steeplegate Mall, 270 Loudon Road, Concord). Feb. 18 through March 6. Showtimes are on Friday and Saturday at 7:30 p.m., and Sunday at 2 p.m. Tickets cost $22 for adults, $19 for students, seniors and members and $16 for senior members. Visit hatboxnh.com.
• MUSICAL MOM Produced by the Community Players of Concord. The Hatbox Theatre (Steeplegate Mall, 270 Loudon Road, Concord). May 5 through May 15. Showtimes are on Friday and Saturday at 7:30 p.m., and Sunday at 2 p.m. Tickets cost $25 for adults, $22 for students, seniors and members and $19 for senior members. Visit hatboxnh.com.
• THE BALD SOPRANO Produced by the Community Players of Concord. The Hatbox Theatre (Steeplegate Mall, 270 Loudon Road, Concord). June 17 through June 26. Showtimes are on Friday and Saturday at 7:30 p.m., and Sunday at 2 p.m. Tickets cost $22 for adults, $19 for students, seniors and members and $16 for senior members. Visit hatboxnh.com.
Classical
• NEW YEAR’S EVE CHAMPAGNE POPS The Portsmouth Symphony Orchestra presents its New Year’s Eve concert. The Music Hall Historic Theater (28 Chestnut St., Portsmouth). Fri., Dec. 31, at 8 p.m. Tickets cost $38. Visit themusichall.org or call 436-2400.
• “WINTER VOYAGES” The New Hampshire Philharmonic Orchestra performs. Seifert Performing Arts Center, 44 Geremonty Drive, Salem. Sat., Feb. 19, 7:30 p.m., and Sun., Feb. 20, 2 p.m. Visit nhphil.org.
• DRAWN TO THE MUSIC 2022 – STORIES IN MUSIC The New Hampshire Philharmonic Orchestra performs. Seifert Performing Arts Center, 44 Geremonty Drive, Salem. Sat., April 9, 2 p.m., and Sun., April 10, 2 p.m. Visit nhphil.org.
You don’t have to live across the Atlantic to celebrate Hogmanay — Scotland’s New Year’s Eve tradition is coming to Manchester this year, on Sunday, Jan. 2, from 3 to 7 p.m. at the Derryfield Country Club.
“In Scotland this is a very big deal,” said Amy Lehman, program coordinator for NHSCOT, which is putting on the event. “People will travel to Scotland to celebrate Hogmanay.”
This is the second time NHSCOT has held a Hogmanay celebration, the first being in 2019, pre-Covid.
“We had a really good crowd [of hundreds of] people of all ages, and I felt like we had [activities] for everyone,” Lehman said. “We’re very excited that we’re going to gather again this year.”
Kelpies. Courtesy photo.
She said NHSCOT has been working to expand its events so there are more of them year-round, to complement the popular New Hampshire Highland Games and Festival that typically takes place at the end of the summer. People who have enjoyed the Highland Games will find some of the same fun traditions at Hogmanay — though it will likely be significantly colder. Most events are held outside, with plenty of warming fires and a s’mores station to keep things cozy.
“Fire is the center of Hogmanay celebrations,” Lehman said, noting that in Scotland they’ll have fire festivals to drive away bad spirits.
Street curling, which was at the Highland Games for the first time this year, will be available for people to try, and other “try-its” include drumming, Highland dancing and Scottish country dancing.
“Scottish country dancing you do with a group of people … at a wedding or at parties,” Lehman said. “We’ll have a caller for that. Highland dance is usually done with someone who’s more highly trained.”
A “haggis throw” (cornhole) will be set up near the fires, and sledding will be available as long as there’s enough snow on the ground. Rebel Collective and the Pipes and Drums of NHSCOT will take turns playing live music in a heated tent throughout the event.
Indoors, there will be Scottish board games and a jigsaw puzzle challenge.
Stramash, a Scottish board game. Courtesy photo.
Tickets include a buffet for adults, with fish and chips, lamb stew and shepherd’s pie. Kids get chicken strips and french fries, though Lehman said a lot of the kids are interested in trying some of the “adult” foods. There will be a cash bar as well.
The day will conclude with a torchlit parade.
“We’ll all gather outside and everyone will be led [in a short parade] by pipes and drums, so it’s very festive,” Lehman said. “We have some banners kids can hold, and we end up around the fire and sing ‘Auld Lang Syne’ at 7 p.m., which is midnight in Scotland.”
As the event winds down, NHSCOT will have a “First Footing,” which says the first visitor to enter a home in the new year bearing gifts will bring good luck — particularly if that visitor is tall, dark and good-looking.
Visitors will be given small gifts on their way out to honor that Scottish tradition.
Lehman said that last year they had a good mix of people who attended, including plenty with no Scottish background and having never attended the Highland Games.
“It’s a family-friendly event that makes everybody happy,” she said.
Schedule of events
Indoor
Scottish jigsaw puzzles – ongoing
4 p.m. Team Puzzle Challenge
4 p.m. Stramash – Scottish Board Games
4 p.m. Snare Drumming Try It – Pipes & Drums of NHSCOT
5:30 p.m. Tenor Drumming Try It – Pipes & Drums of NHSCOT
Outdoor
Sledding, ongoing as snow conditions allow
4 to 6 p.m. Dinner (ticket required)
4 p.m. Highland Dance Try It – Shelley Stiles
4:30 p.m. Scottish Country Dancing – Merrill Henderson
5 p.m. Highland Dance Try It – Shelley Stiles
5:30 p.m. Scottish Country Dancing – Merrill Henderson
6:30 p.m. Parade
7 p.m. Toast to Hogmanay & singing of “Auld Lang Syne”
First Footing
Hogmanay
When: Sunday, Jan. 2, from 3 to 7 p.m. Where: Derryfield Country Club, 625 Mammoth Road, Manchester Cost: Adults, $42, which includes buffet-style meal; children, $20, which includes chicken and french fries Contact: info@nhscot.org, 219-1772
Need to do a little last-minute shopping? Two Villages Art Society’s (46 Main St. in Contoocook, twovillagesart.org) Holiday Art Show and Sale,featuring handmade gifts by more than 30 local artists, including paintings, pottery, mixed media, photography, fabric art and more, is open today from noon to 4 p.m. The Craftworkers’ Guild’s Holiday Fair 3A Meetinghouse Road, behind the library, in Bedford; thecraftworkersguild.org), open daily from 10 a.m. to 5 p.m. through today. The Artisan’s Market at the Cider Mill Gallery (24 Francestown Road, Route 136, in New Boston, 487-5522) is open Friday, Dec. 24, from 10 a.m. to 4 p.m.
Friday, Dec. 24
Looking for some holiday eats? While deadlines for special orders have probably passed, a pie or cookie plate may be available for last-minute pickup and there are restaurants with special meals or limited hours for today and tomorrow. Check out Matt Ingersoll’s listing of food-related gifts, holiday eats to bring home and places to dine out in the Dec. 9 issue of the Hippo at hippopress.com, where you can find the e-edition. The stories start on page 22.
Sunday, Dec. 26
Get in one last dance of the Sugar Plum Fairy when the New Hampshire School of Ballet presents The Nutcracker Suite at the Palace Theatre (80 Hanover St. in Manchester, palacetheatre.org, 668-5588) today at 6 p.m. Tickets cost $22.
Monday, Dec. 27
New England’s own Recycled Percussion kicks off a string of more than a dozen shows at the Palace Theatre (80 Hanover St. in Manchester, 668-5588, palacetheatre.org) today with a show at 7:30 p.m. Future dates include Tuesday, Dec. 28, through Saturday, Jan. 1, at 4 and 7:30 p.m.; Sunday, Jan. 2, at 4 p.m., and Saturday, Jan. 8, at 4 and 7:30 p.m. Tickets cost $35 through $45.
Tuesday, Dec. 28
See Bing Crosby, Danny Kaye and Rosemary Clooney (aunt of George) in White Christmas (1954) at the Rex Theatre (23 Amherst St. in Manchester, 668-5588, palacetheatre.org) today at 10 a.m., part of the Senior Movie Mornings Series. Tickets cost $10.
Wednesday, Dec. 29
Looking for something interesting to pour at your New Year’s Eve gathering? WineNot Boutique (25 Main St. in Nashua; winenotboutique.com, 204-5569) has some opportunities for trying new beverages this week. Today it’s a sake tasting, starting at 5 p.m. Tomorrow, Dec. 30, it’s a tasting of exotic sparkling wines. Both events are free but online pre-registration for a specific time slot is required.
Save the date: Thursday, Jan. 27
Tickets are on sale now for the 18th annual Winter Wine Spectacular to benefit Easterseals, scheduled for Thursday, Jan. 27, from 6 to 9 p.m. at the DoubleTree by Hilton in downtown Manchester. Tickets cost $65 for the grand tasting (the room featuring wine and restaurant vendors serving hundreds of different bottles for tasting) and $145 for “full access,” which includes access to the Bellman’s Cellar Select Room (which opens at 5:30 p.m. and features a selection of $200 high-end wines). See nhwineweek.com.
Featured photo: Recycled Percussion. Courtesy photo.
