Sun all day, Rain all night. A short guide to happiness and saving money, and something to eat, too.

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.
High-speed action made for a weekend of excitement at Lime Rock Park Friday and Saturday, June 27-28.
LAKEVILLE — For the first time since 2011, Lime Rock Park hosted National Association for Stock Car Auto Racing events June 27 and 28.
It was billed as the largest event in modern track history with an estimated 20,000 fans attending.
The action kicked off Thursday, June 26, when a massive hauler parade rolled into town. A “Pit Stop Party” was held at the White Hart Inn in Salisbury where drivers signed autographs and met with fans.
A hauler parade arrived in Salisbury Thursday, June 26, marking the return of NASCAR to Lime Rock Park.Photo by Lans Christensen
Dan Winkley, hotel manager at the White Hart, said, “We’re super excited to have NASCAR in our town. We have elevated our staffing levels. We’ve got all hands on deck ready to go to welcome in the big crowds.”
One of the drivers at the White Hart was Ben Maier, a 16-year-old making his NASCAR truck series debut. “I’m pretty excited to just figure out the car and figure out what I’m getting into,” he said.
Toni Breidinger, the lone female truck racer of the weekend, said, “I’m most excited to be at a new track. I’ve never been here before, so I think that’s really fun.”
Maier and Breidinger both competed in the NASCAR Craftsman Truck Series, a national circuit known for launching the careers of stars like Kyle Busch, Kevin Harvick and Chase Elliott.
Crew mechanics worked in the paddocks Friday, June 27, to get vehicles ready for racing on Lime Rock Park's unique course.Photo by Lans Christensen
On Friday, June 27, at about 11 a.m., the members of the parking team at Trinity Episcopal Church across the street from Lime Rock Park were ready for action. Visitors could park their cars in the field and take a short and leisurely stroll over to the track.
Meanwhile, crews were hard at work in the paddocks. Drivers prepared for racing, emergency personnel were on duty and the LRP staff helped guests enjoy a day at the track.
Buz McCall, driving a 1998 Monte Carlo, was getting laps in ahead of the NASCAR Classic series race later that night. At 78 years old, McCall was the oldest driver of the weekend. His opponent, Ray Webb, had raced against McCall many times in the past and said he remains a tough competitor. “He’s still got it. Oh yeah.”
Kent firefighter P.J. Haviland was stationed near the pit lane in case of emergency. He said training for the event was extensive and covered most possible scenarios. “It was a simulator,” Haviland explained, which included extinguishing propane fires, cutting off power inside cars, removing steering wheels and similar rescue procedures. Of his trackside post, he said “It’s great.”
P.J. Haviland, of Kent, had a front row seat to the action Friday, June 27.Photo by riley Klein
Another area firefighter, Carter Lotz of Canaan Fire Company, missed the training simulation but was still eagerly trying to get as close to the track as permitted. After being denied entry to the A Paddock, he spotted a Lakeville Journal intern with media credentials. “Want to swap wristbands?” Lotz unsuccessfully asked his former Housatonic Valley Regional High School classmate.
Some current HVRHS students were hard at work in the Paddock Concession Stand. During a lull in the line, Gustavo Portillo, Wyatt Merwin and Sam Berry spoke of the efforts that went into the weekend.
“It was a lot of prep. A lot of wrapping, burgers, patties and everything,” said Portillo. “It hasn’t been too busy,” Portillo said of the Friday crowd, but Berry noted, “The main races are tomorrow.”
Vehicles gassed up for race day Saturday, June 28.Photo by Riley Klein
Saturday afternoon brought perfect summer weather for the NASCAR Craftsman Truck LIUNA 150 Race at 1 p.m.
Rev. Heidi Truax of Trinity Episcopal Church gave the pre-race invocation.
“Racing in beautiful Lime Rock reminds me of the psalm 'I lift up my eyes to the hills,' but our eyes are focused right now on the track, not so much the hills,” she said at the start of her prayer.
The park was packed for race day.
Lime Rock Park's hillside was filled with guests Saturday, June 28.Photo by Lans Christensen
Finn Scribner, of Torrington, was attending his first NASCAR race. “It’s good. It’s loud,” said Scribner. “First time I’ve been here since I was 5 or 6. My grandparents got me tickets for my birthday.”
Frankie Muniz, former star of the TV show “Malcom in the Middle,” competed in the truck series race driving the No. 33 Ford F-150.
The LIUNA 150 was won by Corey Heim in dominant fashion, leading nearly every lap of the race. It was his fifth Craftsman Truck series win this season.
After his first-ever race in Lakeville, Heim said, “Seeing the atmosphere and the fans that came out was super cool. Everyone seemed so excited to have NASCAR at Lime Rock. Really hoping they continue this trend and we can come back in the future.”
Corey Heim and crew pose at the finish line after winning his fifth race of the 2025 Craftsman Truck season.Photo by Riley Klein
The ARCA Menards Lime Rock Park 100 was won by Thomas Annunziata, marking his first career ARCA victory. It was his second race at LRP this year after finishing 2nd in the Trans Am 2 Classic in May.
Lime Rock Park CEO Dicky Riegel commented on Annunziata, “He’s a son of Lime Rock Park. You know, that guy, all he does here is win and podium.”
Lime Rock Park CEO Dicky Riegel, second from left, presented the trophy to Thomas Annunziata, center, after he won the ARCA Menards Lime Rock Park 100 on Saturday, June 28.Photo by Riley Klein
At the end of the action-packed weekend, Riegel said, “It’s been amazing. After three years of putting this together, it’s just been fantastic.”
Concrete attendance numbers were not available, but Riegel said it was “absolutely a modern record for this place.”
This article was written by Riley Klein with reporting from Simon Markow.
NASCAR fans enjoyed a weekend of on-track action at Lime Rock Park June 27-28.Photo by Riley Klein
SALISBURY — Joseph Robert Meehan the 2nd,photographer, college professor and nearly 50 year resident of Salisbury, passed away peacefully at Noble Horizon on June 17, 2025. He was 83.
He was the son of Joseph Meehan the 1st and his mother, Anna Burawa of Levittown, New York, and sister Joanne, of Montgomery, New York.
He is predeceased by his wife, Elsie Lynn Meehan who passed away in November of 2023.
He leaves behind a son, Joseph Cortese, of Upton Massachusetts, his wife Mary and grandchildren, Michaela (Cortese)Donabedian, her husband Sevag and his great grandson, Ari, of Hopkinton, Massachusetts.
His grandson, Joseph Cortese, of Barrington, Rhode Island, and his granddaughter, Jaclyn Cortese of Tamworth, New Hampshire.
He also leaves behind his daughter, Kathleen Cortese Zito and husband Dominic, their three children, Michael, Alessandra, and Mathew Zito of Broomall, Pennsylvania.
After teachingpsychology at Dutchess Community College in Poughkeepsie, starting in 1968, his40-year career in photography started in the mid to late 70’s and has included assignment work for a wide variety of commercial and editorial publications. Over a thousand of his photographs have appeared in newspapers, books, magazines and on web sites for clients such as Nikon, and Hasselblad cameras, SanDisk memory cards, Tiffen Filters, Fujifilm, Eastman Kodak, the U.S. Army, National Geographic, the Smithsonian Museum and the U.S. Department of the Interior.
His work ranged from the beauty of the Salisbury areato an expedition photographer for arctic animal studies in the high Canadian Arctic, photographing Inuit hunters in Northern Greenland to landscape work in other extreme locals such as Death Valley, California.
Portfolios of his work have featured in such magazines as Outdoor Photographer, Shutterbug, Rangefinder and Popular Photography and his style has been characterized by the New York Times as “…alive with color and sparkling with light.”
He also served as the technical editor of Photo District News for over a decade, writing about new technologies and products and was the former editor of the Photography Yearbook. He has authored over 20 books on photographic technique many of which have received “best book” awards and have been translated into several languages.
Born in New York City, he was a 1959 graduate of Levittown High School, Levittown, New York.
He received his baccalaureate degree with honors from Columbia and a Master of Arts degree from Manhattan College. He has taught photography on the college level in the U.S., England and at the National Academy of Arts in Taiwan and gave workshops at the Palm Beach Photographic Centre in West Palm Beach, Florida.
His eye always saw the beauty of the Salisbury area through alens and he captured those images in an area that he and his wife Lynn loved.
When they were not on/in and around the lake, he and Lynn didn’t miss any of their grandchildren’s big events.Joe took great pride in photographing all these memorable events.
His beautiful images will always be here for all to appreciate.
Funeral services are under the direction of Newkirk-Palmer funeral home and a graveside service will be held this Friday, June 27, 2025, at 11 a.m. at St. Mary’s Cemetery, 18 Cobble Road, Salisbury, Connecticut.
STANFORDVILLE, New York — It is with profound sadness that we announce the passing of Florence Olive Zutter Murphy, who went home to be with the Lord on June 16, 2025, at the age of 99.
She was born in Sharon, Connecticut on Nov. 20, 1925, and was a long time resident of the Dutchess County area.
She was a devoted mother, loving wife to James Francis Murphy, who passed on Oct. 11, 1971, and a dear friend to many.
Florence, who was also known as Flo, managed a dairy farm for many years on Carpenter Hill Road in Pine Plains, New York. She is remembered for her delicious home cooked meals.
After raising her children she became an avid square dancer, racketball and tennis player. She then discovered her love for bike riding. She enjoyed embarking on bike tours well into her mid 80’s. When Flo wasn’t out riding her bike she could be found taking care of her property. She loved gardening, clearing the woods and building rock walls one stone at a time.
Florence was an amazing woman of great integrity, strength and tenacity. She was adored, respected and greatly loved by her family and those who knew her.
Florence is survived by her seven children — Bonnie June Chase, James Albert Murphy, Donna Sue Strauss, Jackie Lynn Merwin Disher, Glenn William Murphy, Lori Lee Mora and Clint Evan Murphy as well as 16 grand children and 20 great grand children.
She will always be remembered and greatly missed.
The Kenny Funeral Home has care of arrangements.
Chore Service hosted 250 supporters at it’s annual Garden Party fundraiser.
On Saturday, June 21, Mort Klaus, longtime Sharon resident, hosted 250 enthusiastic supporters of Northwest Corner’s beloved nonprofit, Chore Service at his stunning 175-acre property. Chore Service provides essential non-medical support to help older adults and those with disabilities maintain their independence and quality of life in their own homes.
Jane MacLaren, Executive Director, and Dolores Perotti, Board President, personally welcomed arriving attendees. The well-stocked bar and enticing hors d’oeuvres table were popular destinations as the crowd waited for the afternoon’s presentations.
Jane MacLaren, Executive Director of Chore Service, and Mort Klaus, host of the Garden Party eventBob Ellwood
The Garden Party is Chore Service’s only major fundraising event of the year, so it was not only a wonderful social activity, but a vital support mechanism to keep our most vulnerable residents in their homes.
First to present was MacLaren, who underlined the organization’s mission, thanked all caregivers for their important work, and said, with gratitude, to all donors, “Our accomplishments are your accomplishments.”
Ellen Ebbs, a Litchfield resident and Chore client, delivered a powerful and deeply personal testimony, sharing how the organization’s services transformed her life after a serious fall left her “disabled, dependent, and depressed.” Her story resonated with the audience and highlighted the vital impact of Chore’s work.
Priscilla McCord, outgoing Board Chair of Chore Service and Patrick Roy, incoming Chair.Bob Ellwood
Patrick Roy, high-energy incoming Chair of the Board, as well as First Selectman of Roxbury and Chief of its police force, told the crowd of his “Fragile List” — those in the community a step away from losing their independence, and how he ensured that this group was adequately taken care of. Priscillia McCord, outgoing Board Chair after twelve years of unstinting service, asked for donations for Fund the Cause, urgently needed to support the recently-expanded transportation services before funding runs out in September. As Patrick Roy said, “In rural towns like ours, our clients depend on us for basic services — to get to their medical appointments, go grocery shopping, as well as life-enhancing activities like going to the library and getting a weekly lift to visit family and friends.” Both Roy and McCord emphasized the area of greatest current concern — that of an upcoming decrease in federal funding, something we will learn more about in August.
Chore Service supports the towns of Cornwall, Falls Village, Goshen, Kent, Litchfield, Morris, Norfolk, North Canaan, Roxbury, Salisbury/Lakeville, Sharon, Warren, and Washington.
For those interested in accessing services or providing them, please contact Chore Service at (860) 435-9177. To learn more about the organization or to donate, go to www.choreservice.org.
Sally Haver has lived in the Berkshires, on and off, since the mid-’70’s and her horse lives in Amenia.