A new local business venture is proving that a simple russet potato twice baked with butter and salt is a great vessel for all kinds of flavor profiles, from broccoli and cheddar to a poutine potato with cheese curds and gravy to a Mexican-inspired “PoTaco.”
Brandon Rainer and Lauren Lefebvre, owners and founders of The Potato Concept. Courtesy photo.
The Potato Concept was founded by Lauren Lefebvre and Brandon Rainer. The Manchester couple sold their first loaded spuds at the Made in New England Expo last month and will next appear at Great North Aleworks for a pop-up event on Saturday, Jan. 29.
“The versatility behind a potato was very attractive to us,” Lefebvre said of coming up with the idea for The Potato Concept. “It’s also accommodating to all dietary restrictions or needs, whether you’re plant-based or vegan or dairy- or gluten-free. … There’s something for everyone, and the toppings that we put on them are really what make each individual recipe unique.”
Each potato is hollowed out before it’s filled and topped with your desired flavor option. Licensed through Creative Chef Kitchens in Derry, The Potato Concept will often have specially curated menus depending on where you find it. A pop-up they hosted at Rockingham Brewing Co. in mid-December, for instance, featured a beef stew option cooked with the brewery’s Belly of the Beast bacon imperial stout. At the Great North Aleworks event on Jan. 29, you can order a broccoli cheddar loaded potato with an amber lager cheese.
“It’s not an idea that has to stay with a brewpub, but if we were to pop up anywhere, we can kind of collaborate with a different product or atmosphere that we’re catering to,” Lefebvre said.
The Ginger Sweet (Sweet potato blended with brown sugar and butter, topped with marshmallows and gingersnap cookie crumbles). Photo courtesy of The Potato Concept.
Other menu options include the Classic, with lettuce, tomato, chives, sour cream; a Loaded Classic option that adds bacon and cheddar cheese; and the Buff Potato, which features Buffalo chicken, Gorgonzola cheese, sour cream, celery and scallions. The “PoTaco,” meanwhile, has lettuce, tomato, sour cream and cheese, and can be made with either Angus or vegan beef.
Lefebvre and Rainer also continue to experiment with different flavors, trying out recipes like a cheesy spinach and artichoke potato; a barbecue pork potato with coleslaw, pickled red cabbage and fresh corn; and the “Ginger Sweet,” featuring a sweet potato that’s blended with brown sugar and butter and topped with marshmallows and gingersnap cookies. They’ve also created a few breakfast-themed potatoes, like bacon or sausage potatoes with scrambled eggs and cheese, and a corned beef hash potato with steamed asparagus and hollandaise sauce.
A catering menu offers all of these and more, along with the ability to design your own creations, right down to the potato itself, the protein and more than a dozen toppings. Their ultimate goal, Rainer said, is for The Potato Concept to eventually evolve into a traveling box truck.
The Potato Concept
When: Saturday, Jan. 29, 2 to 7 p.m. Where: Great North Aleworks, 1050 Holt Ave., No. 14, Manchester More info: Visit thepotatoconcept.com, find them on Facebook and Instagram, or email them at [email protected]
Featured photo: The Buff Potato (Buffalo chicken, Gorgonzola cheese, celery, sour cream and scallions). Photo courtesy of The Potato Concept.
• Seniors Valentine’s luncheon: The Salvation Army of Northern New England is inviting Manchester and Bedford area seniors to attend its annual Valentine’s Day luncheon, which will take place at the organization’s Manchester Corps (121 Cedar St.) on Thursday, Feb. 10, at 11:30 a.m. Entertainment will be provided by The Sunshiners. Call 627-7013 by Feb. 3 to make a reservation, or visit nne.salvationarmy.org/manchester.
• Tastes through time: Join chef Liz Barbour of The Creative Feast in Hollis for Cooking Lessons from a Colonial Kitchen: Recipes Then & Now, a virtual event scheduled for Sunday, Jan. 30, from 4 to 6 p.m. Barbour will take attendees on a tour of her historic 1744 New Hampshire village kitchen, discussing its workings and the typical foods that would have been prepared during the colonial era. The class will then include a cooking demonstration featuring some recipes with historic roots that Barbour has adapted for today’s cooks, including rack of lamb with roasted potatoes and a mint vinaigrette. Recipe information, along with the ingredient and equipment list, will be emailed to participants shortly after registration. The cost is $20 per registrant. A link to the recording will also be emailed following the class. Register online at thecreativefeast.com. or find Barbour on Facebook @thecreativefeast.
• Flavors of the world: Copper Kettle To Go (39 Main St., Wilton) is inviting you on a year-long culinary journey with Around the World in 36 Dishes. Every month, the eatery will combine various internationally inspired dishes with its own unique hometown flair — guests will receive a culinary “passport” marked for each country visited. The month of January is celebrating Turkey. Countries to follow will include Brazil in February, France in March, Greece in April, India in May, Sweden in June, Spain in July, Argentina in August, Thailand in September, Germany in October, Italy in November and Vietnam in December. Tickets are $50 per person and cover one three-course meal for each month (items are currently dine-in only; optional add-on wine bottles are $30). Visit copperkettletogo.com.
• Wine and dine: Third-generation Argentinian winemaker Patricio Santos will be in New Hampshire for three local wine events this week – catch him at The Black Trumpet Bistro (29 Ceres St., Portsmouth, 431-0887, blacktrumpetbistro.com) and at Gauchos Churrascaria Brazilian Steakhouse (62 Lowell St., Manchester, 669-9460, gauchosbraziliansteakhouse.com), which will hold wine dinners on Thursday, Jan. 27, at 5:30 p.m., and Friday, Jan. 28, at 6 p.m., respectively. He’ll also be at WineNot Boutique (25 Main St., Nashua, 204-5569, winenotboutique.com) for a wine class and tasting on Saturday, Jan. 29, from 2 to 6 p.m. Santos is the owner of Tercos Winery and the son of Ricardo Santos, the first winemaker from Argentina to export Malbec to the United States more than 30 years ago, according to a press release.
• Chili cook-off postponed: The Amherst Lions Club’s sixth annual Fire & Ice chili cook-off and ice cream social, which had been set for Friday, Feb. 4, has been postponed due to the latest Covid surge. The goal, according to Amherst Lion Joan Ferguson, is to have a new set date for the event in mid- to late March or later in the spring. The cook-off brings together area restaurateurs and community members for a friendly competition for the best chilis, all to raise money for local charities. Visit e-clubhouse.org/sites/amherstnh or follow the Amherst Lions Club on Facebook @amherstlionsclub for updates on the cook-off.
For this year’s annual wedding guide, we’re giving you 26 cool ideas to make your big day the best day! Doughnut walls, bold bouquets, Insta-worthy photo ops — there’s something for every couple’s tastes this wedding season.
The wedding dress
Practical accents
One of the newest trends that Helen Dionne of A Day to Remember Bridal Boutique has seen in their newest dresses is detachable sleeves made of sheer lace. “We’ve just got them in over the past couple weeks,” Dionne said. “It’s a good option for people who like the look of sleeves but don’t want to wear them the whole time.” They can be worn for a fancier look during the ceremony, for example, and then removed for comfort when the bride hits the dance floor later on. Another practical addition to dresses over the past few years has been the addition of pockets, Dione said, with brides appreciating the space to stash their phone and other small items.
A wedding gown with detachable sleeves; photo courtesy of A Day to Remember Bridal Boutique.
Sparkles and slits
For a different look from the waist down, some of the newest gowns have slits. “That has been really well-received by customers,” Dionne said. Another option is a sparkly tulle underlay, “so it’s not-in-your face bling but it’s just enough sparkle,” Dionne said.
A touch of color
Dionne said that most wedding dresses aren’t available in pure white anymore. “If you want an all-white gown, it’s going to be ivory,” she said. “More often than not these gowns are ordered with some kind of color, [like a] champagne underlay with an ivory overlay with ivory lace. Adding champagne and pink champagne elements is an option, and some dresses come in darker shades like sand. Dionne said white doesn’t look good on most people because it’s harsh, and the ivories today are light enough that most people would think that they are the traditional white. And for the brides who really want to stand out, they can go for a bigger splash of color. “We had a gal who [bought] a pink — like, really pink — wedding dress,” Dionne said.
Have it your way
A lot of dress features are customizable, so if you love a dress that doesn’t have that sparkly underlay, you might be able to add it, or a dress that has a slit might be available without it. Scoop necklines are coming back, Dionne said, but right now many dresses still have the deep plunging V neckline that has been popular for the past few years. While scoop necklines start to work their way back into fashion, “some designers will offer the dress in two ways [and] charge for a raised neckline,” Dionne said. Designers are also offering two train lengths, with shorter trains being popular lately for the simpler kinds of weddings that have become more prevalent in the past couple years but cathedral length still being a draw for brides who really want to make a statement.
Flowers & decor
Big colors
Wedding planner Samantha Sheehy of The Perfect Match Weddings based in Manchester said that when it comes to floral decorations, muted greens are starting to take a backseat to bolder options. “In the past couple years, greenery has been super popular [but] the trend is kind of starting to shift back to big blooms, big color,” she said. That goes for the bouquets as well. “I think people are moving away from the very rounded ball-looking bouquets [in favor of] cascading bouquets with lots of color,” she said.
Sustainable everything
It is possible to have fancy decor while cutting down on waste — something that Sheehy said has been a bigger priority for many of today’s brides and grooms. “I’ve seen a lot of people go toward silk or wooden flowers,” Sheehy said. They’re being used for table arrangements, pieces for the arbor and up and down pews or aisles.” Some brides who want a bouquet with real flowers are repurposing them, preserving them by having them framed or turned into things like coasters or ring dishes, Sheehy said. Renting decor rather than buying it and throwing it away is another option, she said.
Upscale lighting
One fairly simple way to elevate any wedding, but especially a more informal backyard or barn wedding, is to add lighting. Sheehy said she’s been seeing lighting vendors providing more upscale lighting installations, including fairy lights and bistro lights.
Photo ops
Arrive in style
Antique car. Photo by Courtney Reynolds Photography + Double H Photo.
Antique cars and vans have replaced limos for some couples, allowing for a more casual arrival and better photo ops, Sheehy said. “People really don’t do limos anymore,” Sheehy said. “They’re either driving themselves or renting [antique vehicles].” She’s also seen couples renting school buses to use for guest transportation from the hotel to the wedding venue.
The big reveal
Having “first looks” with the wedding party is another trend that brides have been adding to the big day to get some good photos. “A lot of brides like to do a reveal to their wedding party or family members if they aren’t doing a first look with their future spouse — meaning seeing each other before the ceremony,” Sheehy said.
Sendoffs
One of the latest trends is making the “sendoff” for the bride and groom extra special with things like sparklers, confetti and goodbye tunnels. “They are a lot of fun,” Sheehy said. “Younger couples want to incorporate some things they can share on social media.” She’s seen couples do “mock sendoffs” so they can get the best photos while their photographer is still there and then go back to the party, rather than waiting until the end and risking not having good photos and missing any guests who might not stay for the whole celebration.
The big day
Scaling back
“Covid impacted guest lists, changing what the [traditional wedding] looks like,” Sheehy said. “A lot of couples are scaling back to smaller events.” She said that even last summer, when Covid numbers were lower and more weddings were able to happen, people were still enjoying the feel of a more intimate event. Suddenly it was OK for couples not to invite estranged relatives or friends of friends or anyone on their parents’ guest wish lists.
Tossing traditions
What’s a wedding without the chicken dance? A perfectly good one, according to all the couples who are passing on some of the most traditional parts of a wedding. “The bouquet toss, the garter toss, the dance [with a parent] — there’s no reason to force it,” Sheehy said. Families don’t have to sit on one side of the aisle or the other, and wedding favors are not required: “They just get thrown away,” Sheehy said. “They’re the most commonly left behind item at weddings.” And yes, you can have the chicken dance if you want it, but a lot of couples are prioritizing what they want over what is expected. “They’re making sure the music played is reflective of the genres they like and the artists they like,” Sheehy said, whether that means working up a playlist with a DJ before the big day or bringing in live music.
Making it last
Though many wedding ceremonies are getting smaller, some couples are spreading out their nuptial celebrations over a whole weekend. According to Sheehy, this might include a welcome dinner or welcome drinks with a small guest count the night before the event. Then there’s the wedding day itself, and that could be followed by a sendoff brunch the next day. “It’s another opportunity to get [to spend] time with people,” she said.
— Meghan Siegler
Venues
Barn
If you want the beauty of a natural setting without sacrificing the amenities of an indoor space, a barn venue could fit the bill for your wedding.
Timber Hill Farm. Photo by True Presence Photography.
“Many [barn venues] come with gorgeous colonial farm backdrops … [and may] include a farm stay for the bridal party,” said Isaac Howe, general manager at Timber Hill Farm in Gilford.
Though barns are a popular venue for weddings with a rustic aesthetic, their simplicity makes them versatile enough to accommodate a variety of styles.
“Rustic, boho chic, modern, vintage or glam —none of it feels out of place in a barn,” said Eric Stephens, co-owner of The Barn at Bull Meadow in Concord.
If you’re looking for a formal venue, don’t rule out a barn; with the right lighting, drapery and decor, a barn can be as casual or as formal as you want.
“Most barns would likely cater to a more casual couple,” said The Barn at Bull Meadow co-owner Jenn Stephens. “However, some barns certainly have the potential to be transformed into elegant venues, with a little designer touch or a couple with a lot of ambition.”
Brewery
Couples who have a shared interest in beer or brewing and are open to nontraditional wedding venues could consider getting married at a local brewery that is available for private events.
“Breweries, at their heart, are manufacturing facilities,” said Jenni Share, co-founder and CEO of To Share Brewing Co. in Manchester. “Every brewery is different, but most taprooms will have a casual vibe … [in] a relaxed, industrial atmosphere with lots of stainless steel tanks and great beer.”
Many breweries offer add-on services for weddings held at their facilities and work with couples to customize their experience.
“A couple can get married on the steps of the brewhouse, have cocktail hour in the beer garden, and [have] the reception in the taproom with free pinball and shuffleboard,” Share said, adding that the brewery can also assist couples in creating a unique one-off wedding brew. “The day will really stand out for the couple and their guests.”
Mountaintop
A mountaintop venue may appeal to nature-lovers and couples seeking a quiet, remote location far from the hustle and bustle of their daily lives.
“Being outside [in] the peace and serenity of nature while celebrating such a special day allows the couple [and] guests to really take a breath and … enjoy the moment fully,” said Heidi Glavin, assistant general manager at Purity Spring Resort in Madison. “[It] offers [them] time to just slow down … and enjoy everything around them without noise or the confines of a building.”
Some couples choose a mountaintop venue because they share a passion for skiing, or because skiing played a part in their love story.
“They want to celebrate that piece of their relationship,” Glavin said, “riding the chairlift to the top of the mountain, where they walk down the aisle and join together in marriage.”
The biggest selling point for getting married on a mountain is the “incredible views of surrounding mountains, lakes and valleys,” Glavin said, and couples may want to consider the scenery of the changing season when setting the date for their wedding. It comes as no surprise, she said, that mountaintop weddings are often held in the fall.
“The spectacular New Hampshire foliage is a huge draw,” Glavin said. “The colors and air during the fall foliage [here] are unlike anywhere else.”
Restaurant
For a budget-friendly indoor venue, consider a local restaurant with a function room. Restaurants that host weddings are typically equipped to oversee multiple aspects of a wedding, which could include the food, bar, furniture and room setup, decor, dishware and table setup, cake and cake-cutting, dance floor and DJ or live music.
“A restaurant comes with many advantages over other wedding venues,” said Mike Kirouac, owner of XO Bistro in Manchester. “First and foremost is the flexibility. … We’ve seen very relaxed and casual weddings to formal weddings. … You can rent the room for the whole day or half [a day], or you can have just the reception here. The options are really endless.”
Tamra Burke, function manager at The Red Blazer in Concord, said that if food is one of your top priorities, a restaurant could be the perfect venue for you.
“Folks that book a restaurant for their wedding reception typically think of the food first [and] what they want to serve their guests,” Burke said. “They book their favorite restaurant; we hear that a lot.”
Historic sites and landmarks
New Hampshire is home to all kinds of historic sites and landmarks that can serve as unique wedding venues.
“Because of the range of styles at historic venues, [couples] can find something that fits their personalities and their vision for the day,” said Susanna Crampton, public relations officer for Historic New England.
Rae Easter, marketing and development coordinator at Canterbury Shaker Village, said there is a variety of reasons that couples choose to get married at historic venues: they have a love and respect for history and culture; the site holds personal significance or nostalgia for them; or they believe in the mission of the venue’s affiliated nonprofit or organization.
“A historic space … that aligns with [the couples’] values [can] make the day even more special,” Easter said. “By having your wedding at that historic or landmark venue, you’re supporting [its] organization through that connection.”
The biggest appeal of historic venues, Easter said, is that they promise couples a wedding that is truly one of a kind.
“They provide an atmosphere you won’t find anywhere else,” she said. “They can make your event feel like a destination wedding, even if you’re getting married in your own hometown.”
Oceanside
At Seacoast venues like the Seacoast Science Center, couples can say their “I do”s by the ocean while still enjoying all the amenities of a traditional wedding.
“The Center allows for the best parts of an oceanside wedding,” Seacoast Science Center event coordinator Hollie Dutton said. “[It has] an amazing outside tent for eating and dancing, plus comfortable places inside to gather and have quiet conversations while viewing ocean life.”
Oceanside weddings offer a unique sensory experience and stunning views, Dutton said, which change every hour with the coming and going of the tides and the colors of the sky.
“The couples and their guests hear the sounds of waves and watch the sailboats go by,” she said, “or see Isles of Shoals off in the distance during their ceremony and wedding photos on the rocks with the ocean waves behind.”
— Angie Sykeny
Food
Food trucks
Hiring a food truck as your primary wedding caterer isn’t just a casual alternative to a traditional dinner — it’s also a great way to get fresh hot food served directly out the window to your plate.
Windham chef Adam Wactowski of the Walking Gourmet food truck has had so much business lately with private events, including weddings, that he hasn’t been open to the public nearly as often as before. He said the overall ability to create personalized menus from a food truck is among the biggest draws for couples looking to serve something a little different for their guests.
“I have a few menus that I have in place that people can choose, so I have a taco menu, a burger menu and a barbecue menu, and then a steak and chicken menu if they’d want to go with more of a plated dinner,” Wactowski said. “For weddings, a lot of people seem to like the tacos.”
Doug Loranger of Ranger’s BBQ, based in Nashua, said he has noticed a significant increase in wedding inquiries over the last couple of years, particularly since the start of the pandemic.
“We have gone outside the barbecue realm in some cases,” he said. “I think one of the reasons why people like to go with a food truck is because there’s usually so much variety.”
Doughnut walls
A doughnut wall is exactly what it sounds like — a wall filled with doughnuts of all colors and flavors hanging from pegs. Not all doughnut walls are created equal, said Stacy Lamountain of City Moose Catering in Nashua, but they’re always a hit around a reception’s dessert table.
Doughnut wall. Photo courtesy of City Moose Catering.
“It’s one of those things that has become such an exciting experience for people,” she said. “You have this big board you put on a table and people are watching you putting out the doughnuts and getting excited about each flavor that comes out. … Then, you literally have to hold the guests back from attacking it before the bride and groom can see it or before the photographer can take a picture of it. Everyone wants to get a picture of the doughnut wall first.”
City Moose’s doughnut wall is custom-made from walnut wood by Lamountain’s sister, with pegs that are long enough to fit up to four doughnuts on each.
“You put them up there, they are displayed beautifully and then the guests can help themselves at their leisure to take them right off and enjoy,” she said. “We’ve even done a doughnut wall that had heat lamps on each side for apple cider doughnuts, so you get them all nice and warm.”
Macaroni and cheese bars
If you want to serve a buffet at your wedding reception that’s a little untraditional, a macaroni and cheese bar can offer countless flavor variations. Amanda Storace of Moments to Remember, based in New Boston, has macaroni and cheese bars planned at five weddings this year alone, and has worked with businesses like The Common Man and Mac-n-Choose (formerly the Mr. Mac’s locations in Tyngsboro and Westford, Mass.) to coordinate different serving options.
“People want to put a new spin on something other than a plated meal, and a mac and cheese bar is an easy way to do that,” Storace said. “I did a wedding last year that had a mac and cheese bar. The guests got little martini glasses, and they got a mac and cheese base and a bunch of stuff they could add to it, so things like bacon, chicken, barbecue sauce [and] pulled pork.”
Grazing tables and charcuterie boards
A custom grazing table is already all about putting together an edible work of art. So if you’re building one for your wedding, there are all kinds of ways to make it even more creative.
“Rather than have it be just a flat table full of cheese and crackers, we like to give our grazing tables height and dimension,” Lamountain said. “We have them on three tiers and so they look all elegant and elevated. … Our grazing tables are customizable too, so you can have your cheese, your crackers, your fruits, your vegetables and any other fun stuff that you want.”
One of City Moose’s most popular grazing table items, Lamountain added, is not a food you’re typically likely to find on a cheese board with fruits, vegetables and crackers.
“When you think of weddings, you don’t think of chips and dip,” she said, “but I can’t even tell you how many gallons and bucketloads of our house fried chips that we make every single wedding season. We put them right there with your cheese and crackers and they come with a traditional onion dip. We make that the same way you do at home for any family gathering. … Usually people also have those at their cocktail hour for appetizers.”
Breakfast for dinner
There’s no rule that says breakfast should only be served the morning after the reception — in fact, Lamountain said City Moose has catered several breakfast or brunch-themed weddings.
“Breakfast … lends itself much better to a buffet rather than a plated-style meal,” she said. “You can do all the things that we all love for breakfast, so a buffet full of scrambled eggs, thick cut bacon, homefries, [and] maybe some apple-stuffed French toast. … We’ve also done chicken and waffles too, so that’s something for people who want to have that option to feel like a little more of a full lunch or dinner than just breakfast. It’s very untraditional for a wedding menu meal, but a super crowd-pleaser.”
Cookie molds
From cupcakes and cake pops to cannolis or whoopie pies, there are all kinds of ways to get creative beyond the traditional wedding desserts. Liz George of Newmarket is the owner of Golden Swan Sweets — in addition to creating wedding and smaller celebration cakes, about four years ago George started working with ceramic cookie molds in various designs, which were originally created by Lucy Natkiel of Brown Bag Designs in Hill.
George has collected dozens of cookie molds, including around 15 heart or flower molds that make great additions to a dessert table at a wedding or bridal shower. Each one starts out as a plain butter cookie that is individually hand-pressed, baked and painted with a luster dust, or a decorating powder usually mixed with alcohol or an extract, turning it into a work of art.
“Most of the molds are very large, creating cookies that are about 6 inches tall,” George said. “I do have smaller ‘cut-apart’ cookie molds as well.”
Ordering and information on her cookie molds is available at her website, goldenswansweets.com, or through her Facebook page @goldenswansweets.
Bartenders for hire
On the Rocks Bartending. Courtesy photo.
If you want help creating a signature cocktail for your big day or a custom beverage menu for your wedding guests, a professional bartending service can help with all that and more.
Amanda Thomas is a seasoned bartender and the owner of On the Rocks Bartending and Event Services, a mobile bar business based in Nashua. While it doesn’t hold a liquor license to sell, On the Rocks is fully insured and certified and works with clients to help them stay within their drink budget, even lending a hand in writing their shopping lists.
“They provide the liquor and we provide the service, basically,” Thomas said. “So that saves the couple a huge amount of money, because they can buy whatever they want, [and] they can return the liquor within 30 days if it’s unopened and unused, and get their money back.”
In addition to working with couples on creating special cocktails for the occasion, some of Thomas’s services include a draft system that can tap up to four kegs of beer or spiked seltzer without any refrigeration, a feature that especially comes in handy for ceremonies in the middle of fields or in open areas. She also recently introduced a 1985 vintage Kingston horse trailer that has been converted into a mobile bar for use at weddings.
“I would say that more than 50 percent of the weddings in New Hampshire are either at a barn or outdoors in a backyard, and so the horse trailer just fits in perfectly with that aesthetic that people are looking for,” she said. “It’s booked for probably at least 30 weddings this year already.”
— Matt Ingersoll
Featured photo: A sparkler sendoff. Photo by Meghan Kannan Photography.
Katie White is a bookkeeper and owner of Cents and Balance, a virtual bookkeeping service based in Bow.
Explain your job.
We provide virtual bookkeeping services to small-business owners. We manage the day-to-day financial activity in a business to provide the business owner freedom to stay in their wheelhouse and do what they do best. We also can manage accounts payable [and] accounts receivable and can provide support with documentation management.
How long have you had this job?
Cents and Balance was born in 2018.
What led you to this career field and your current job?
I have a love for numbers and puzzles. I worked in the health care industry for years, and my favorite part always revolved around the revenue cycle, reconciling our billing process and making sure we had good workflows in place to make sure nothing fell through the cracks. An opportunity to work in a bookkeeping and accounting firm opened up when my children were very young, and I knew that this industry was where I was meant to be. I opened Cents and Balance … so I could have the freedom to spend more time with my young kids and family.
What kind of education or training did you need?
There are no credentials you need in order to be a bookkeeper, but I do have a Master’s in Business Administration, and, in 2020 I became an Enrolled Agent, [which] means I can represent taxpayers before the IRS. Although we provide very little tax services, I became an EA so I could be a better bookkeeper and provide more insight for my clients.
What is your typical at-work uniform or attire?
We are 100 percent virtual, so I go for comfort. However, I do love it when I have the occasional in-person meeting or networking event so I can get a little more dressed up.
How has your job changed over the course of the pandemic?
We’ve always been virtual, so our practices didn’t change when the pandemic hit.
What do you wish you’d known at the beginning of your career?
As a business owner, I wish I had really hammered down my own policies and procedures when I was just starting out. It’s a lot harder to play catch-up when you’re so busy.
What do you wish other people knew about your job?
Bookkeeping isn’t just data entry, and it’s not just for tax preparation; bookkeeping is really about helping a business owner know their numbers so that they can make better business decisions.
What was the first job you ever had?
Canad Cinemas, which is now Regal Cinemas, in Concord, New Hampshire, when it first opened.
What’s the best piece of work-related advice you’ve ever received?
Show up. If you say you’re going to do something, then do it. If you can no longer do it, own it and be honest.
Five favorites Favorite book: The Count of Monte Cristo Favorite movie: Elf Favorite music: Anything — alternative, indie, hip-hop, pop, country — I love it all. Favorite food: Italian, specifically chicken parm. Favorite thing about NH: There’s so much to do — mountains, lakes, camping — and it’s so close to other states for quick trips.
Can you answer a couple questions on this bracelet for me? Like could it be real gold? Age?
What are the stones?
Catherine
Dear Catherine,
I can try to answer your questions but to be 100 percent certain you should have it looked at.
Jewelry can be tough to determine age on sometimes, but whether it’s gold or not should be easy. Somewhere on the bracelet there should be a mark or marks that would say, for example, 10kt. If it says just that then you could be safe thinking it is real gold. If it’s followed by anything like GF or gold plated then it just has a coat of gold over another metal. It could be over sterling silver, brass, etc.
If it were real gold you can also assume the stones would be more than a colored glass. Value would be in the range of $200. If it’s not gold and just considered a piece of costume jewelry
the value would be in the range of $20, though depending on the maker the values of some costume jewelry can be high. This is why you should always take it to someone you can trust to tell you the value!
Here in New England winter is long, especially for gardeners. We want to be outside in the garden but most days we can’t really do much. I compensate by learning about gardening from books. I recently finished a good one, Hummelo: A Journey Through a Plantsman’s Life by Piet Oudolf and Noel Kingsbury.
At over 400 pages it might seem daunting, but I’d estimate that nearly half of those pages are color photos of the gardens Piet Oudlof designed, with plenty from his home in Hummelo, Holland. It is written by Noel Kingsbury, a well-known British garden writer, and by Oudlof himself.
High Line (NY, NY). Photo courtesy of Monacelli Press.
Piet (which is pronounced Pete) Oudolf was the primary designer of the High Line Gardens in New York City, a garden planted on a section of an abandoned elevated railway line in midtown Manhattan. This 1.45-mile planting is consistently rated in the Top 10 most visited places in New York City.
The book follows Oudolf’s life as a garden designer and plantsman. In addition to the High Line, he designed gardens in Chicago, Detroit and many in Europe. The book follows his professional life and illustrates the changes nicely. Many plants in the photos are not labeled, but more advanced gardeners will recognize them, and many are mentioned in the text. And although some common names are used, most are identified by the scientific names with the genus, species and cultivar, which I find helpful when studying the plants and finding out if the plants are hardy in my zone.
So what makes Piet Oudolf one of the most famous garden designers ever? First, he is a highly accomplished plantsman. When he specifies plants for a garden, he knows what they need to do well. He started out with his wife, Anja, growing most of the plants he used in his designs, often growing and selecting plants for years before using them.
He knows each plant including its root system and its capability to fill in spaces by seeding in or spreading by rhizomes. He grew and used plants that were largely disease-resistant. His gardens rarely need to be re-planted because the plants seldom fail. I should note that now he does not grow his own plants, he just specifies them and has others grow them for him, often from stock he perfected.
Piet Oudolf uses many tall grasses in his designs. He loves the way they provide structure and form to a design, and that they last well into winter. He is less interested in color than many designers. He loves the look of seed heads and stems after the (relatively short) bloom period is over. He is quoted in the book as saying, “A plant is only worth growing if it also looks good when it is dead.” Since he bred plants for toughness, I assume he means dormant, not dead.
Oudolf is a rule-breaker. He tried things that others had not. He is quoted as saying in the book, “I discover beauty in things that on first sight are not beautiful. It is a journey in life to find out what real beauty is — and to notice that it is everywhere.”
Piet and Anja at Hummelo. Photo courtesy of Monacelli Press.
Early on in his career, Piet Oudolf used large blocks of a single species of a plant. But as he refined his designs, he started intermingling a few large, tall plants inside a block. He planted them repeatedly, as repetition adds a sense of unity and coherence to a garden. Unlike many designers, he actually lays out his gardens himself instead of drawing a plan and handing it off to gardeners. Oudolf is first and foremost a gardener. He loves plants, and knows them like his ever-present dogs.
What did I learn from this book? Given a large space to design, like Oudolf, I would use largely native plants. They are tough and if properly sited will last well. I like his philosophy that plant diversity is good but that too much diversity can overwhelm our ability to appreciate the whole.
I am, by temperament, a plant collector — I want to try lots of plants. But seeing the photos of Oudolf gardens, I recognize that buying — or growing — several plants instead of just three (my usual purchase), I can create a more powerful display.
Reading this book I made notes of plants I want to try. Among these is Eryngium giganteum, a sea holly that gets to be 3 to 4 feet tall with spiny egg-shaped blossoms and white bracts. Miss Willmott’s Ghost is readily available online, though I have never seen it for sale in a nursery.
Another plant that looks great is Agastache nepetoides, yellow giant hyssop. It is deer-resistant and big: It grows to 6 feet tall with flower spikes up to 16 inches long. In fall and winter the dry seed heads are fabulous, particularly in counterpoint to dry grasses.
I feel blessed that I was able to meet Piet Oudolf and interview him at his home in Hummelo, Holland, in 2007. He was very generous with his time and his knowledge.
This wonderful book was produced by Monacelli Press and is available in paperback for $40. To me, or any serious gardener or designer, it is a treasure. You might like to thumb through it before you decide if it is for you, especially if you are a beginning gardener. If you have big spaces to fill, you will get many ideas.
