
Pamela Osborne
If you’ve been thinking that you have a constitutional right to happiness, you would be wrong about that. All the Constitution says is that if you are alive and free (and that is apparently enough for many, or no one would be crossing our borders), you do also have a right to take a shot at finding happiness. The actual pursuit of that is up to you, though.
But how do you get there? On a less elevated platform than that provided by the founding fathers I read, years ago, an interview with Mary Kay Ash, the founder of Mary Kay Cosmetics. Her company, based on Avon and Tupperware models, was very successful. But to be happy, she offered,, you need three things: 1) someone to love; 2) work you enjoy; and 3) something to look forward to.
Like a lot of advice — to lose weight, for example, eat less and exercise, that’s one I’ve heard a few times — this is deceptively and falsely simple. It’s pretty hard, really, to be lucky enough to enjoy your work day in/day out. And given divorce rates, it seems that someone to love can be a bit scarce on the ground, too, and so this category may need to be expanded to include whatever else you might be able to love. The last condition — something pleasing on the horizon— is, perhaps the one most able to be made to happen. Vacations on the high end, looking out the window or a good night’s sleep on the low.
What Mary Kay failed to mention is how very difficult it is to have all three of these things working for you at the same time. It’s tough. So best not to think about that too much, but instead just close our eyes and focus on what might be possible. Small small, that’s the ticket.
Based on what makes some days better for me, and on what is realistic, here’s a suggestion for a low key approach to adding an attainable, achievable something to look forward to to your life. If there’s one thing I don’t look forward to, it’s having to face an evening of standing at the sink and the stove at the end of a long day. Fast food and take-out fortunes have been made by people who figured out how to capitalize on this, to the detriment of neighborhood bank accounts everywhere. Much better to plan ahead, bothering in advance to fix something that’s good and ready to eat at the end of the day, so that all that’s needed is a quick heating up. Look at it as one step taken on the road to a happier few moments as shadows lengthen at the end of the afternoon. Works for me. Well, along with a toast to those who are with us, and to those who are not.
This recipe can be put together from items you may already have on hand. You might want to give it a try, it’s simple and good.
This stew, though served hot, is light, and fine for this still between-seasons time of year.
And, happily, you will find it to be easy and economical. If you are feeling pinched these days, you can leave out the fish and add more beans. In that case, you might want to add fish stock cubes instead of the vegetable stock cubes specified, for a bit of extra flavor. You can, of course, use fresh fish instead of frozen, but that defeats the convenience of having a pantry-available meal. Regardless, and by the way, this is more than good enough to serve to a table of friends, if you choose to do that, and no one, including the cook, will feel hard done by. Or, if it’s just you or a few at the table, make a potful, dip out what you need for a meal, and heat it in the microwave for a few minutes. Keep the rest for an easy tomorrow, it keeps well.
8-10 servings
2 or 3 TB olive oil. A neutral oil is fine. I use Berio.
2 TB unsalted butter
2 sticks celery, halved lengthwise and very finely sliced, just a bit more than paper thin
Some celery leaves from the center of the bunch, rinsed and dried
4 medium shallots, peeled and quartered, OR 1 medium onion—red or yellow—roughly chopped
4 or 5 garlic cloves (small to medium), peeled and very finely sliced. And no, it won’t taste too garlicky: it isn’t smashed or pressed, which intensifies that.
1 1/2 tsp. fennel seeds
A bunch of parsley, washed and dried. You will use the stems for the stew, the leaves for garnish. You want about 3/4 cup finely chopped parsley leaves. Medium chop the stems, 1/4” to 1/3” long.
1/2 c. dry white wine. I used what remained of a bottle; it may have been a bit more than half a cup, and had been sitting in the fridge for several weeks.
2 28-oz.cans of peeled plum tomatoes. I use Cento, and you needn’t buy the more expensive San Marzanos. With my washed hands, I take the tomatoes out of the can one by one and put them in a bowl, having removed the stem end and any stringy bits hanging from it, and any overlooked pieces of skin. Check the remaining tomato liquid for random bits of skin, too, before adding it to the bowl. All of these are indigestible, basically, and removing them improves the end product. But if you don’t care about that, just dump in the can as is. The tomatoes will need to be broken up a bit as you stir, with a wooden or silicone spatula.
One 15.5-oz. can of small white beans, rinsed and drained; Roman, flageolet, navy. I buy Goya.
One 15.5-oz. can of larger white beans, rinsed and drained. Butter beans are good, cannellini would do, too. Again, Goya.
2 cubes of vegetable stock. Mince these into small pieces before adding, they’ll dissolve more quickly.
Two pounds of frozen fish, thawed, rinsed, and cut into largish pieces, as they will break apart when cooking. Use a flaky fish, not a meaty one. I used one package of cod, and one of bay scallops, both bought on sale, which were in my freezer. The scallops (and by the way, in the past bay scallops were considered a delicacy compared to sea scallops, and were much more expensive; the reverse is true now, go figure) were very good, but all cod would be fine, too. If you’re not using fish, rinse and drain another can of beans, add that, see if one additional can is enough. This is not a thick stew, it should be a somewhat thinner, soupyish one. Add another can if you think it might be a good idea. The beans will swell as they cook, and will thicken the broth a bit; so if you’re uncertain, be conservative. You can always add more beans later.
Lemon wedges to serve, with Maldon salt and freshly ground pepper, and hot pepper flakes or oil
Melt the oil and butter in a large pan (a six or seven-quart Dutch oven, for example) over low heat. Add the celery, shallots, fennel seeds, and chopped parsley stems, with a pinch of salt. Cook slowly, stirring frequently, until the shallots and celery are very soft, but not browned at all. When they are nearly soft, add the garlic slices, being careful not to let them burn, and cook to soften. Raise the heat to medium, add the wine and let it simmer for 3 or 4 minutes, and then add the tomatoes, beans, and chopped vegetable stock cubes, which will dissolve. Add a cup of water, if things look too thick. Bring to a boil, turn down the heat, and simmer for about half an hour, stirring periodically.
Add the fish pieces, nestled into the top of the stew. Reduce the heat to low. Cover the pot and let this cook for about ten minutes, no more, until the fish is opaque and flaking. If you are using bay scallops, add them later, cook only 3 to 4 minutes. Once the fish is cooked, you can stir it in.
This should be prepared several hours ahead, so that the beans have mellowed and the seeds have softened. If serving the same day, I leave the base on the stove, covered, and reheat it slowly at dinner time. In that case, don’t add the fish until the base is hot, shortly before you’re serving it. If you have leftovers, keep the casserole in the refrigerator, and dip out and reheat only what you will need at that time.
Wrap the chopped parsley and celery leaves in waxed paper, wrap that in a damp paper towel, and wrap that loosely in plastic wrap. This will keep for several days in the refrigerator, and should be sprinkled over the stew. Serve with lemon wedges, etc., as above, along with some good bread. If you aren’t serving this to a crowd, you will have some easy evenings ahead, with very little to clean up. Cheers!
Sun all day, Rain all night? A friend once told me he’d had a perfect childhood, and this evocative short description of it was the only one offered. So peaceful and simple, and a guide.
Pamela Osborne lives in Salisbury.
Charlie Castellanos, left, and Allegra Ferri, right, sitting in the HVRHS library to talk about their experiences in the U.S.
“I would say if you are thinking about doing the program, do it because you get out of your comfort zone and learn so many things...” —Charlie Castellanos
Every year, Housatonic Valley Regional High School welcomes foreign exchange students to attend classes through the AFS Intercultural Programs. This school year, two students traveled to Northwest Connecticut to immerse themselves in American life and culture. Allegra Ferri, a 17-year-old from Italy, and 16-year-old Charlie Castellanos from Colombia sat down to reflect on their experience at HVRHS. As the academic year is coming to an end, they shared a few highlights of their time in the U.S. and offered advice to prospective exchange students.
Allegra: “My favorite part of this exchange year was coming here and experiencing an American high school.”
Charlie: “My favorite part is coming to high school and living the American dream and probably going to ski [for the first time].”
Allegra: “I played volleyball in the fall and I really liked it because everyone was so nice. Then during the winter, I was part of the crew for the musical and now I’m doing tennis. I really enjoy it because it’s a good team. I love how American high school has sports and activities after school.”
Charlie: “I did soccer in the fall, which was my favorite. I did the play in the winter and right now I’m doing track and field. We don’t have school sports in Colombia. This is one of the things I’m going to miss the most.”
Allegra: “I would say do it because living in another country is a great experience to grow and improve another language. It improves your skills of being by yourself.”
Charlie: “I would say if you are thinking about doing the program, do it because you get out of your comfort zone and learn so many things like culture, language and it’s just a completely new experience. It will stay with you your entire life.”
Students from Housatonic Valley Regional High School wrote and produced the inaugural edition of HVRHS Today, a new publication by and for students in the Northwest Corner.
This inaugural issue of HVRHS Today marks the first student-led journalism effort at the high school in several years. The program is a collaboration between the Lakeville Journal, the Berkshire Taconic Community Foundation and the 21st Century Fund.
Anna Gillette, Mia DiRocco, Shanaya Duprey, Madelyn Johnson and Ibby Sadeh volunteered to form the first group of students comprising the staff of the HVRHS Today.
The five girls got to work just before spring break, meeting as a group of reporters for the first time at the Lakeville Journal office in Falls Village on Wednesday, April 9. That night, the team hit the ground running throwing out ideas for their first reporting projects and discussing the basics of gathering news and reporting facts.
In the following weeks, the students gathered weekly every Thursday at the Lakeville Journal office to discuss interviewing, writing and reporting and plan their coverage for the paper. The students took the lead at every turn, choosing which topics they would like to cover and deciding what sources were best for each story.
Anna Gillette, of Lakeville, joined the program out of a passion for research writing and a desire to learn about a potential career path. “I don’t really know what I want to do in the future and I don’t know what career I want to pursue,” Gillette said. “So I think that this is a good opportunity to, kind of, test the waters to see if this is something I would be interested in.”
Gillette contributed reporting on the latest production of the high school’s Unwritten Show, a completely student-led annual production written this year by Sara Huber and co-directed by Huber and Alex Wilbur. Gillette also reported on and profiled the winner of this year’s “Next Top Mountaineer” pageant, a senior named Manny Matsudaira.
Madelyn Johnson, of North Canaan, said she joined the program to hone her writing skills. “My English teacher calls me a ‘stupendously boring writer,’” Johnson said. “There’s not much emotion or anything in my writing. It’s pretty much just fact, fact, fact.” This is a good thing, Johnson said, for Advanced Placement tests, but not necessarily for more creative assignments.
The program pushed Madelyn Johnson out of her comfort zone, something she said her mother has spent her whole life teaching her to appreciate. “My mom has always had me facing my fears,” Johnson said. “Even if I didn’t always like them, I was always sort of forced to try new things. So I’m trying to continue that with the new independence I get as I grow up.”
Johnson profiled the seniors of the HVRHS track team that will be going on to run for their collegiate teams after graduation, and Richie Crane, who won a Sondheim Award for his performance of Old Man Strong in this year’s production of “Urinetown.”
Mia DiRocco, of Cornwall, said she wants to pursue a career in journalism after graduation. “I’m really passionate about politics, and now is a great time for that,” DiRocco said. “And I’m really interested in international relations, linguistics — and I love writing — so, it’s a career that I think encompasses all my interests in one.”
DiRocco focused her reporting on the no-longer-imperiled tennis team and sports involvement at HVRHS in general. Her reporting dug into the benefits of the brand new tennis courts and the efforts required to bring back previously dissolved groups — like the recently reformed cheerleading team.
Ibby Sadeh, of Falls Village, said she expected the program to help her with her social skills. “From the first meeting I definitely thought it could be fun and valuable to learn new skills and build on my social skills,” Sadeh said. “And also help with my writing skills. I’ve only done essays and reflections for class. I haven’t actually written in this form before.”
Sadeh contributed the inaugural reporter’s notebook report, reflecting on this year’s trip to Europe. Sadeh also worked with DiRocco to recap the first year behind the scenes with the Bias Education and Response Team, and with Gillette to produce a Q&A with this year’s foreign exchange students — 17-year-old Allegra Ferri from Italy and 16-year-old Charlie Castellanos from Colombia.
Shanaya Duprey, of North Canaan, like many of her compatriots in the program, wanted to seize an opportunity to improve her writing, but for a career in marine biology. “I’ve always been really interested in animals,” Duprey said. “I’ve found a new passion for the ocean. There’s not a lot of attention on marine conservation so I’d like to do that.” Duprey said style of researched, journalistic work she produced for HVRHS Today could help her in a future career as a scientist writing and submitting grant proposals and research papers.
Duprey focused her reporting over the past six weeks on the 21st Century Fund, a nonprofit organization that provides funding for educational opportunities and scholarships to HVRHS students. Her reporting focused on Silas Tripp, a student at HVRHS that could attend multiple educational engineering camps thanks to money from the 21st Century Fund.
HVRHS Today can be found online at www.lakevillejournal.com/hvrhs-today.
WATERTOWN — Housatonic Valley Regional High School girls lacrosse played Watertown High School for the Western Connecticut Lacrosse Conference championship Wednesday, May 28.
The cold, rainy game went back and forth with three ties and three lead changes. Watertown was ahead when it counted and earned a 6-4 victory to claim the league title.
Under the lights in Watertown, both sides displayed defensive discipline in a hard-fought match. It was the third meeting between these two teams this season and Watertown completed the sweep in the title game.
Watertown scored first in the opening minute. Housatonic quickly evened the score when freshman Annabelle Carden tucked a shot past the goalie on a fast break. The first quarter ended 1-1.
Freshman Annabelle Carden, no. 9, scored the first two goals for HVRHS in the title game May 28.Photo by Riley Klein
HVRHS pulled ahead with another goal from Carden in the second quarter. A few minutes before half time, Watertown tied it up again at 2-2 going into intermission.
Watertown regained the lead in the second half before HVRHS answered with a goal by senior Tessa Dekker. With seconds left in the third quarter, the Warriors went up 4-3.
As the sky darkened and rain intensified in the fourth quarter, Watertown built a lead. They scored twice in a row to start the final period and entered clock-management mode to drain time. Senior Lola Clayton scored once more before time was out and the game ended 6-4.
Housatonic's defense held Watertown to six points in the championship game. Watertown, the number one team in the WCLC, averaged more than 12 goals per game this season.Photo by Riley Klein
The championship’s most valuable player award went to Malia Arline of Watertown. HVRHS had five players chosen to the 2025 all-league team: Lola Clayton, Lou Haemmerle, Mollie Ford, Neve Kline and Georgie Clayton.
“Incredible finals. Incredible game to watch,” said HVRHS Coach Laura Bushey to her team post-game. “You should all be very proud of yourselves.”
“Holding a team to six points is something to be really, really proud of. Especially a team that’s as good as these guys,” said assistant coach Erin Bushey.
HVRHS qualified for the Connecticut Interscholastic Athletic Conference Class S lacrosse tournament. The Mountaineers got matched against Wolcott High School in round one, Friday, May 30, 5 p.m. at HVRHS.
Lou Haemmerle created offensive opportunities for HVRHS in the league final.Photo by Riley Klein
“Some I prefer are the grilled cheese. Pizza’s okay with some sauce. Hamburger too, I guess. The least favorite that I’ve tried is probably the hot ham and cheese. I don’t like that. I’ve started to see that they’re doing French fries, which I kind of like. They should probably start doing more of that.”
“My favorite lunch is probably the mac and cheese and popcorn chicken. I’d like to see it more frequently. Grilled cheese, cheese quesadilla, french toasts sticks, and chicken fajita
can all go.”
“My favorite is beef nacho grande. My least favorite is probably the fajitas.
I wish we had chicken nuggets and mashed potatoes more often.”
“General Tsou’s chicken is my favorite lunch. Also, the popcorn chicken and mac and cheese.
I really don’t like the French toast sticks or that we have pizza every Friday. We need some more variation.”
Photos by Ibby Sadeh and Mia DiRocco