fall preview 2011

8/4/2019 Fall Preview 2011

1/18

Special Section to: Greenwich Post I The Darien Times I New Canaan Advertiser I The Ridgefield Press I The Wilton Bulletin I The Redding Pilot I The Weston Forum I The Lewisboro Ledger

Morocco is a photographers paradise, from the windswept dunes to the colorful bazaars. Polly Tafrate photos

Morocco ...

FallPreview

HERSAM ACORN NEWSPAPERS

Iknew a little more than that about

Morocco before I visited there a few

months ago, but not much. Sure, I

knew it was located in northern Africa,

and had intriguing sounding names of places

we were to visit Rabat, Fez, Casablanca,

Erfoud, Marrakech but there was nothing,

and I do mean nothing, that prepared me for

touring this glorious country. My travel buddy

and I meet each year for a few weeks in a

non-English speaking country. Morocco wasnt

high on our bucket list, in fact it was at the

end, but it fit her vacation schedule. Neither of

us expected to be overwhelmed.

To describe each place we visited might resem-ble a How I Spent my Summer Vacation,

composition, so Ill blend together the high-

lights: riding camels across the dunes to watch

the sunset at the edge of the Sahara, driving

through the snow-covered Atlas Mountains

and holding our breaths as our bus navigated

guardrail-less hairpin turns, visiting a small

mountain village and enjoying mint tea with a

family in their cave dwelling, walking throughthe narrow and dimly lit, twisting and turning

alleys in the Medinas (older walled cities), and

shopping at the souks within, being alert to the

shout, Barrack, which meant to press your

back against the mud wall or be stepped on by

a beast-of-burden mule. Seeing and smelling

leather being tanned and bread being baked,

watching hundreds of storks on and around

their nests, hearing the Muslim call to prayer

(the Muezzin) over loudspeakers, each called

by a different man within seconds of one

another, being mystified at the multitude of

satellite dishes that spring up like mushrooms

throughout poorer sections of the country

My stereotype of all Moroccans being dark-skin Arabs was abolished. Three nationalities

populate Morocco Arab, Berber and French

each with their own language. Indeed, some

of the Berbers are fair-skinned with blonde

by Polly Tafrate

Morocco continued on page 15

spelled with one r and two cs

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2 Fall Preview Hersam Acorn Newspapers August 25, 2011

Looking for European culture and beauty?Consider bountiful Budapest

Budapest, Hungarys capital, is a city rich in history and

culture. It is divided by the River Danube, which flows

majestically through the center of the city. Over the cen-

turies, Budapest was controlled by the Celts, the Romans,

the Mongols, the Turks, and the Magyars whose Asian or

European origin is a subject of debate among historians.

Logically enough, the name Budapest stems from those of

the two cities whose union created it Buda and Pest. The

city of Buda was the home of the first Royal Palace during

the reign of King Bela IV in medieval times. Pest arose even

earlier, during a conquest by the Magyars. Some believe

Pest is of Slavic origin, meaning stove or kiln, referring to

the citys natural warm springs. In 1873, Buda and Pest were

united with the former Roman settlement of Obuda, creatingthe current city of Budapest.

American Airlines now flies nonstop from John F. Kennedy

International Airport to Budapest. Flight 158 departs at

6:40 p.m., using a Boeing 767-300 aircraft with 28 seats in

Business Class and 191 seats in Economy Class.

* * *

It is 9:30 a.m. and your American Airlines flight has just set

down in Budapest Airport. You and your family have gotten

some sleep in Americans comfortable Business Class cabin,

and are eager to check into your hotel and explore this city

one of the most beautiful in the world. A magnificent

array of castles, museums, churches, restaurants, and the

citys fabled dozen spas, await us.

Lets begin with a walk down Budapests so called Cultural

Avenue, nearly half of which lies along the straight Andrssy

t. Andrssy was built by the founding fathers of Budapest in

order to create a riding and cart-driving route between the

city centre, and the City Park (Vrosliget).

We are struck by the beauty of the Opera House, completed

in 1884. A masterpiece of Hungarian architect Mikls Ybl, it

is one of the most stunning of its kind in Europe. It has 1200

seats, and it underwent a total renovation exactly a century

after its creation. The musical director from 1886 and 1889

was Gustav Mahler, but intrigue and incomprehension of his

art soon drove him away.

Next, lets visit Buda Castle, the most famous attraction in

Budapest. Also known as the Royal Palace, Buda Castle is

part of the citys World Heritage site, declared in 1987. If

you have teenagers with you, let them know that Katy Perry

filmed her 2010 Firework Music Video here. And if youve

brought younger children along, take them for a ride on the

castles Funicular railway. Theyll also enjoy the Childrens

Railway, which winds through the picturesque Buda hills

and so will you.

As with Paris, well find beauty everywhere we look in

Budapest. We will want to take in Chain Bridge, the capitals

first bridge monument, with decorative lights at night;

Parliament, the largest building in Hungary, overlooking the

Danube and containing 691 rooms; the spectacular Heroes

Square, whose Millennium Memorial displays statues of the

leaders of the seven tribes that founded Hungary; and St.

Stephens Basilica, whose dome can be seen from every-

where in the city.

Its a good thing we packed our swimsuits, because Budapest

is the City of Spas. The Szchenyi Baths are a not-to-be-

missed attraction. They are not only the largest bath com-

plex in Europe with their 15 pools, but also the most pleas-

ant in the city. Visitors are invariably amused when they see

groups of bathers playing chess, submerged in the steaming

water up to their necks!

And, we must sure to sample Budapests unique, delec-

table food. Favorite main courses in Hungary include

csirkepapriks -- paprika chicken; porkol -- a meat stew;

roston -- roasted meat; and salami. Then, of course, there

is Hungarys famous gulash, a thick soup made with small

meat cubes with potatoes and csipetke.

But leave some room for the pastry. The most typical des-serts are the trs csusza, sweet warm cakes filled with curd;

the pancakes; the palacsinta, an omelette filled with raisins,

ground walnuts and lemon covered with chocolate cream;

and the soml, a sponge cake with cream and rum.

So, now its time to board our American Airlines return flight

159 to JFK our stomachs filled with great cuisine and our

hearts and minds filled with the beauty of this delightful

city!

For additional information about Budapest, please visit

http://www.budapestinfo.hu/

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Chain Bridge, which spans the Danube, was built at the request ofCount Istvan Szechenyi between 1839 and 1849.

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Budapest is the City of Spas, and more than 100 natural warmsprings feed a dozen spas, which date back to Roman times.

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Now accessible via daily non-stopflights on American Airlines


3/18

August 25, 2011 Fall Preview Hersam Acorn Newspapers 3

Founders HallWHY PEOPLE OVER 60

ARE GLAD THEY LIVE IN RIDGEFIELD

by Lois Alcosser

You could plan your life around Founders

Hall, Conte Guzman commented, as she

attended one of Founders Halls most pop-ular programs Michael Lankesters New

World series, which is a cultural adventure

combining music, history and art. Mr.

Lankester conductor, composer, former

music director of the National Theater

of Great Britain and guest professor of

orchestral studies at Yale has been cap-

turing the attention of almost 100 men and

women fascinated by his extraordinary

knowledge and irresistible teaching style.

This series epitomizes the mission of

Founders Hall: a donor-supported educa-

tion and recreation center in Ridgefieldthat is open, without charge, to individu-

als 60 years of age and older who are

Ridgefield residents or who live in towns

without a senior center.

Founders Hall, in its ninth year, was unique

from the beginning. It was conceived and

built by the Founders Hall Foundation,

a not-for-profit organization started by

two Ridgefield couples, Liz and Steven

Art Class: Jack Flannery. Laurie Christiansen

Founders Hall continued on page 4


4/18


Goldstone and Elaine and John Couri. Their

objective was to re-define what a senior

center should be a facility for recre-

ation, education, social opportunities to

enrich the lives, minds, bodies and spirits

of men and women over 60.

The building itself is a state-of-the-art envi-

ronment, designed to have enough differ-

ent rooms to offer many programs at the

same time. Its a wonderfully comfortable

setting for a few hours of activity, a full day

of new experiences or a relaxing, renewing

meeting place to chat with a friend. Grace

Weber, the director, says You dont have to

have a building like this. People come for a

lot more than the building. Programmingis most important, and having someone

greet you at the door makes a big differ-

ence.

The programming is a response to actual

requests, reflecting a panoply of choices.

There are academic courses: history, writ-

ing, language, literature, current events.

The courses in drawing, oil painting, water-

color at different levels of expertise

resemble a mini-art school. Computer

courses, dance, fitness the choice is

dazzling. And traditional favorites such as

cooking, quilting, knitting, bridge, bingo

have not been forgotten.

Grace Weber says it best in her message in

the Annual Report: I struggle to find the

words that capture the soul of Founders

Hall, that describe how life-changing it can

be. People are living longer and staying

more active, but theyre also facing loss

of loved ones, retirement from interesting

jobs, too much time on their hands. Instead

of resigning themselves to boredom and

loneliness, being part of Founders Hall can

turn things around, with mental and physi-

cal stimulation, friends and fun.

There was a big open house when FoundersHall opened in 2002. The goal was 1,000

members in the first year, Ms Weber says.

We had that in two months. There are

2,900 members now; about 200 people

visit each day. The ratio of women to men

is about 65% to 35%. We have classes that

particularly appeal to men: woodcarving,

investment issues, history. And yes, weve

had a few romances.

Laurie Christiansen, director of communi-

cations, says, One of the things we really

want to emphasize is that Founders Hall is

Founders Hall Singers: Elfie Brandon, Zayne McFarlane.

Founders Hallcontinued from page 3

Lankester class: Instructor Michael Lankester, Jack Daniels, Grace Kulwin


5/18


an example of true philanthropy. We rely on grants, spon-

sorships and the generosity of individual donors to keep our

doors open and our programs growing. Our free member-

ship and nominal program fees are mainly possible because

of philanthropy. The town of Ridgefield covers 10% of our

total operating costs with a community grant.

The emphasis at Founders Hall is providing a busy, sat-

isfying social life for those who want it. There are teas,

trips, picnics, and book discussions in an atmosphere that

encourages warmth and friendliness. Ms. Weber says, We

try to avoid the term senior center because that phrase

has acquired so many stereotyped connotations. Founders

Hall is proud to be an active, thriving source of learning

and enjoying life. Our membership is quite amazing. We

have so many fabulous people whove accomplished a great

deal, led exciting lives and want to continue to do so.

Enjoying Michael Lankesters course was Ed Chrostowski,

who was the editor of the New Canaan Advertiser for 35

years. Alice Learman, a former Wiltonian, now lives in

Ridgefield. She still attends many of Wilton Librarys pro-

grams, but shes also very happy to be living in Ridgefield,

where she can be a member of Founders Hall.

Founders Hall is open Monday to Friday, 8:30 to 4:30, at 193

Danbury Road; 203-431-7000; founders-hall.org.

This fall, plan on some socializing, shopping

and a little self-pampering at Wine, Cheese &

Accessories, a Ladies Night Out for women of all

ages on Oct. 6 at 7 p.m. at Founders Hall. The

event is a festive evening of boutique shopping,

fine wine, fun activities and fellowship. You can

shop at more than 25 boutiques for jewelry,

handbags, stationery, home dcor and more.

You can also chat with a wardrobe consultant

for accessory advice, try a temporary henna

tattoo, or indulge in an eye-make-up makeover

just a few of the evenings many activities.

Wine, Cheese & Accessories is sponsored by

Western Connecticut Health Network Spirit of

Women, Ridgefield Crossings and Laurel Ridge

Health Care Center. Tickets are $20; proceeds

will benefit Founders Hall, a donor-supported

education and recreation center for people age

60 and older.

For more information: Founders Hall, 203-431-

7000.

Aarti Paranjape will be applying henna tattoos at Wine, Cheese &Accessories, a Ladies Night Out for women of all ages, on Oct. 6 at7 p.m., Founders Hall.

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6/18


On the trail of a growlerTO QUAFF A TOAST TO FALL

by Col. Jack E. Daniels

Cooler evenings plus extended periods

of daylight are obvious dictates for many

of us to prepare backyard barbecues and

cookouts. Not so obvious, but ultimately

more fun and more interesting, are varia-

tions on traditional hotdog and hamburger

fare. Health professionals and nutritionists

urge us to consume less meat and to eat

more fish; USDA guidelines recommend

eating fish three times a week. Try some

healthy fare on the grill.

We recently attended a neighborhood gath-

ering where a whole salmon was served as

the pice de resistance; plus, in a bow to

health-food gurus, an assortment of veg-

etables eggplant, squash, carrots and

broccoli, grilled and delicious.

With fall less than a month away, now is a

good time to change our drinking patterns

as well. Start by skipping the tradition-

al domestic beers. True, with Budweiser

now owned by the Stella Artois group

in Belgium and Millers by South African

Beverages, domestics are not very domes-

tic any more. However, if you aim to go

green and reduce your carbon footprint,

try some local beers; become a locabibber

as well as a locavore.

In southwestern Fairfield County, sample

offerings at The Brewhouse, 13 Marshall

Street in Norwalk. Note that despite impres-

sive fermenting tanks and brewing equip-

ment prominently displayed, beer is not

brewed here. Nonetheless, 16 micro beers

are on tap and 56 in bottles national

and international. The top sellers, all origi-

nating within 50 miles, are Ommegang, a

Belgian-style pale ale; Brooklyn, a slightly

less-sweet lager; and Captain Lawrence, an

India pale ale.

If not a beer aficionado, you might want to

know the difference between ale, which is

top-fermented and slightly bitter and lager,

which is less bitter and bottom-fermented

a process that takes longer, quite often

up to four months.

Southport Brewing Company, a mini-chain

of pubs, offers food and a varied selec-

tion of beers brewed on their premises

ales, lagers and stout. As with so many

chain operations, the company is plagued

with constant employee turnover. Read

customer ratings on their Web site: south-

portbrewingco.com. They are proud of

their family friendly atmosphere, though

this can sometimes be upsetting for non-


7/18


family oriented customers. Their locations

are Stamford, Southport, Milford, Hamden

and Branford.

If business takes you to the vicinity of

Hartford or Bradley Airport, allow a little

extra time to visit the Cambridge House

Brew Pub and Restaurant in Granby.

Modestly, they bill themselves as The Best

Brew Pub in Connecticut. For proof, they

point to their Copper Hill Klsch, a German-

style light ale that won gold medals at both

the Great American Beer Festival and the

Great International Beer Festival. It packs a

modest 4.8 % alcohol by volume. Of con-

siderably greater heft is their Abijah Rowe,

with 6.9 %, which won a gold medal at the

2005 Great International Beer Festival.

Another beer destination near Hartford

and Bradley Airport is the Thomas Hooker

Brewing Company at 16 Tobey Road in

Bloomington, where eight ales and three

lagers are brewed. No food is served, but

they offer the ubiquitous munchies every

Saturday from noon to 5 and first and third

Fridays from 5 to 8. These open houses

and tours get crowded arrive early.

Four different beers are usually offered and

theres no limit on quaffing. On entering,

you pay $5 (Saturday) or $10 (Friday) and

on leaving receive an attractive Hooker

glass. The Hooker name, with all its attenu-

ate connotations on T-shirts, mugs, etc.,

will draw you to the gift shop.

Hooker derives from the great Colonial

leader of the late 16th Century and early

17th Century. With other Puritans, he left

England for Holland and then sailed to

America in 1633. He had won a schol-

arship to the University of Cambridge

in England and took his degree in theol-

ogy. A further point of interest is that in

Massachusetts he became the first minister

of the First Parish Church in Cambridge, a

building that still stands.

In 1638, he and 100 of his parishio-

ners founded a new English settlement

in Hartford, which got its name from

Hertford, English birthplace of one of

Hookers assistants. If you check the Web

site of Thomas Hooker Brewery, you will

read about and see pictures of their 11

beers and customers comments on the

brewery and its award-winning brews. All

of these beers are available from tap in

growlers, a 64-ounce glass vessel that

will keep unopened in the fridge for a

week or two. It lasts only four to six hours

after opening. Kegs and half kegs are also

available for taking to your cookout.

As a wine educator and writer, I am

inclined to match my barbecue food with a

complementary wine. To buy directly from

a nearby winery, go online to ctwinetrail.

com, where you will find a map showing

more than 20 Connecticut wineries. All

carry excellent wines for locabibbers.

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Classes startmid-September*for our 55th yearBorn to Dance!

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8/18


Divide & conquer: tips for efficient packingby Polly Tafrate

I never bring pants like the ones youre wearing, says

Alice, a gal Im eating breakfast with on a cruise along the

River Danube.

Why? I ask. Theyre pick-pocket proof. Every pocket

has a zipper or button. Thats where I put my money and

credit card. If anybody wants to grab my shoulder bag, all

hell get will be my sunglasses and guidebook.

But your pants are cotton, Alice says. They take up

too much room in a suitcase. We never check our bags

everything fits into our carry-ons.

She goes on to tell our fellow breakfasters how she packs

by only bringing nylon-spandex-y type clothes.

I observe Alices wardrobe throughout the trip and admire

her neutral coordinated outfits. But theyre drab the

only sparkle I see are her exquisite rings and bracelets.

Alices approach is understandable, especially with most

airlines charging for checked bags, imposing a weight

limit and losing luggage. Ive traveled both ways carry-

on or checked bag and have developed a guideline. IfIm on a trip where Ill be doing all the schlepping of my

suitcase (read: steps, taxis, subways, trains), Ill squeeze

everything into a carry-on. But if Im going on a tour and

theyll be handling my luggage, then Ill check my bag

and hope its not lost.

Over my many years of travel, Ive learned a few packing

tips that apply no matter which option you choose.

Consult travel catalogs like Travel Smith (travelsmith.

com) or Magellans (magellans.com) where you can buy

space-saving items. I find the pack-it folders, which assure

wrinkle-free clothes, invaluable. Heres how they work:

Fold your clothing around the special packing boards,

then slip these packets into mesh folders that will fit flat

anywhere in your suitcase. Another option is plastic com-

pression bags. Remove the air by either suctioning it out

with a vacuum hose or rolling it along the floor. They make

handy compact laundry bags for your return trip.

Stuff your shoes and purses full of small items eye

glasses, toiletries, non-liquid medicines whatever fits.

Roll underwear, socks, pajamas and T-shirts and put them

in the bottom of your suitcase to create a flat surface. Line

your belts around the edges of your suitcase.

Find the oft-overlooked spaces on your suitcase. I put flat

things like magazines and books in the zippered outside

pockets and roll up tiny items to put in the space beside

the pull-up handle.

Keep non-prescription drugs in original containers, but

put others like Tylenol and diarrhea medicine in small zip-

lock bags. Buy travel-size toothpaste, hair products and

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sunscreens, which you can discard when

used.

A Baggallini (bag-in-a-pouch) is wonderful.

It comes as a small packed square and can

be zipped open into a shopping bag. If you

happen to over-buy on souvenirs, this can

become your purse on the plane. How? Put

your purse inside the Baggallini along with

whatever doesnt fit into your suitcase and

sling it over your shoulder.

Wear your heaviest shoes, even if you have

to unlace them when going through securi-

ty, and wear or carry your coat or jacket to

save the added weight. The limit for most

airlines is around 50 pounds, so weigh

your bag on your bathroom scale before

you leave for the airport. Be aware of extra

weight you add throughout your trip. Use

the Pack, Wear, Pitch theory. Take some

of your older underwear or shoes, wear

them and before returning home, toss. This

will lighten your suitcase a bit not much,

but a bit.

A few dryer sheets placed among your

clothes, will give them a fresh clean scent.

Ever arrive home to discover that you

didnt wear everything you took? Lay out

all that you plan to take. Theres an old

adage which Ive found to have some truth

take away half and youll still have too

much.

Above all, dont lose sight of the fact that

the journey and adventure are whats

important not the clothes youre wear-

ing. Enjoy your trip!

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Saying goodbyeto the lake

by Polly Tafrate

Another summer has slithered past

and its time to begin the not-so-much-

fun of closing up the summer cottage.

This chore might be compared to the

Christmas cleanup of ones house and

yard after getting a bit too deeply into

the holiday spirit.

Its easy to forget whats on the back

end in June when we arrive at the lake.

Having survived another winter is a

heady feeling, and my husband and

I step out of the car in anticipation of

another wonderful summer. The first

thing he does is walk through the cottage

to see if anything is amiss, while the first

thing I do is walk out onto the dock to

revel in the serene view of the lake and

surrounding mountains. These actions

energize us enough to unload the car, lug

the porch furniture outside and slip the

kayaks into the water.

Summer is a fast runner and now its

hard to know where to begin to wave

goodbye as we survey our closing-up

To-Do list. We know spiders will camp

here over the winter and greet us with

an abundance of diaphanous waving

strands when we return. Its the mice

Saturday, October 1st

(raindate October 15)Ballard Park

Main Street Ridgefield, CT11 am - 4 pm

ARTS AND CRAFTS EXHIBITORS,

MUSIC, DANCE, FOOD AND MORE!

admission is FREE

for more information visit:

www.ridgefieldartscouncil.org

A limited number of exhibitor booths are still available for artists and businesses.Register today!

Cultural Festival


11/18


we dont want to entertain. Theyre not

going to get fat on our crumbs! The high-

pitched whine of the vacuum drones on

for hours.

Among the other not-so-fun chores is my

final visit to the Laundromat for a mas-

sive wash of scatter-rugs, bedspreads and

beach towels which should be called

lake towels. Then comes decision time:

Do we eat the last two kosher-dill pickles

in the jar or toss them? Dump half-used

boxes of cereal in the woods? Pack my

Teva sandals or leave them here?

There has never been a closing where we

havent forgotten to take or do something.

One year we remembered to unplug, but

not empty, the mini-refrigerator on the

porch where we keep the beer, soda

and recycled margarine tubs of fishing

worms. During the cold months the

cans exploded, the bottles broke and the

worms froze. This all blended and, I sup-

pose, froze together. When we arrived in

June it had defrosted into a gelatinous

mess. Another time we forgot to empty

the refrigerators vegetable drawers, or to

take home the bananas swinging from

their little wooden stand atop the micro-

wave. All rotted well. And then there was

the time my husband tossed what he

thought was the bag of stinky garbage

into the rest-stop Dumpster. Instead it

was the bag of shorts, shirts and bathing

suits I was taking home.

We learned the hard way that some

chores need to be sequential on the day

we leave. One rainy morning I got up

extra early to wash and wax the floors,

ignoring, or rather forgetting, the fact

that we hadnt packed the car. Many trips

through the house and muddy footprints

later, we left.

Just as our cars were heavily loaded

on our trip north in June, they have a

similar stuffed-turkey look on our return,

although much of the stuff will be dif-

ferent pottery bowls from a craft fair,

a bag of new books, the great finds that

Lake continued on page 14

l l _ l .in 4 9

: :

. 1 1 1 : :

: :

l l _ l .in 4 9

l l _ l .in 4 9


12/18


Happy feetWHEN IT COMES TO KITCHEN FLOORING

by G. Lisa Sullivan

It took only eight years of begging, whin-

ing and crying, but early this spring I was

finally able to convince my budget-con-

scious husband to replace the worn, dated

vinyl kitchen flooring that we had installed

when we first moved into our house in

June 1996.

To say that the floor had become an eye-

sore would be an understatement. Over

time, the vinyl had yellowed and lost the

original glossy veneer. Mud, dirt and grime

filled the vinyls tiny crevices, and I had to

get down on my hands and knees to scrub

it with Brillo just to clean it, and, eventu-

ally, even that didnt do any good.

It got to the point where I was so embar-

rassed to have people over that I would

dim the kitchen lights and shut the shades

every time we had guests, who presumably

had gotten used to dining by candlelight

at our house, night and day. I desperately

wanted a new floor under foot.

Once I got the go-ahead from The Bank

(aka my husband), I wasnt actually sure

what the best option for a new kitchen

floor would be. Should we go with hard-

wood, tile, laminate or something else?Unfinished wood can be stained vir tually any color to match your decor.

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I wisely decided to consult a couple of

experts.

Dealers Choice

My first stop: Wilton-based Christopher

Fine Flooring. Owner Chris Mahoney, a

Westport resident, opened the 2,000-

square-foot store at 70 Danbury Rd. in a

recently constructed building, which was

designed to look like a typical New England

Colonial home.

Chris carries wood, tile, marble and high-

end woven wool carpets. While all are

viable options for my kitchen floor, wood

and tile were my own preferred materials,

so I decided to start there.

Clients can choose either custom unfin-

ished wood or prefinished wood flooring,

Chris explains, and each has its advan-

tages. Custom hardwood which is

delivered raw and then sanded, stained

and finished on site allows for a one-of-

a-kind floor since it is available in different

widths that can be mixed and matched to

create a specific look, according to Chris.

Virtually any species of wood oak,

Brazilian cherry, hickory, beech, maple

is appropriate for a kitchen floor, he says.

Wood has excellent shock absorbency,

and it can be stood on comfortably for long

periods of time. Its also extremely durable,

and can be refinished a number of times to

look new again.

Dan Breiner, co-owner of Classic Carpet &

Rug, 84 Commerce St., Stamford, agrees

Wood is always a timeless choice, and

is easily maintained with basic sweep-

ing, vacuuming and damp mopping, he

says. In addition, unfinished wood can

be stained virtually any color, allowing for

total customization.

If a homeowner needs to match a new

wood floor with an existing wood floor, as

we would in the case of our kitchen, which

adjoins both the dining room and living

room, unfinished wood is the best option.

Many kinds of wood are available for kitchen flooring, such as oak, Brazilian cherry, hickory, beech,maple. Courtesy of Christopher Fine FlooringHappy feetcontinued on page 14

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will become just right Christmas

gifts, jugs of maple syrup, ears of

corn to freeze

At last I cant ignore the dark cloud

thats been looming over my shoul-

der during this week of closing up

saying goodbye to the lake. Before

getting into the car, I walk out to

the dock for what I call my Zen

moment. I look across the lake to

the mountains that come down to

meet the shoreline and follow these

majestic beauties upwards until I

see their peaks silhouetted against

the sky. My mind always goes to the

same question: What might happen

in my life before I stand here the

next time? Silly as it sounds, I some-

times think the mountains know

if only they could talk. But there

they sit mute in their stoic splendor,

patiently waiting to welcome me

back, whenever that may be.

Lakecontinued from page 11

Its nearly impossible to match pre-fin-

ished wood to what you already have in

another room, Dan says. Many homes

have existing traditional red or white oak,

which has been the mainstay of the wood

flooring industry for years.

Knock On Wood

Prefinished hardwood, on the other hand,

has already been factory sanded and fin-

ished, so it doesnt require any further

treatment once it has been installed. The

many coats of finish applied at the fac-

tory give this type of wood an extremely

durable wear layer, Chris notes. Also,

prefinished wood, with its quick and easy

installation, doesnt result in dust invari-

ably associated with traditional two-and-

a-quarter-inch-strip oak flooring, so preva-

lent in older homes.

Cork, an environmentally friendly prod-

uct, is another alternative, as is laminate

flooring, which is less expensive than

wood. Laminate, which is actually a com-

puterized picture applied to a multi-layer

synthetic flooring product, is made to

resemble wood, tile, slate and stone finish-

es, Dan explains. Its extremely scratch

resistant and doesnt fade, and is a good

choice for the right space.

Tile, the last option I was considering, was

priced comparably to wood, and came in

many colors and sizes. The floor usually

gets installed last, but its selected first,

Chris says.

Customers are choosing larger tiles, rang-

ing in size from 12 inches by 12 inches

to as large as two feet by two feet, par-

ticularly in larger kitchens. Porcelain or

ceramic tile, preferably with a wear-rating

of four or five, is perfect for non-com-

mercial use, Chris says, and it can be

easily installed over a properly prepared

subfloor.

Porcelain, which is extremely durable,

is one of Chriss top-selling kitchen tiles.

With its lower moisture content, its prac-

tically bullet proof, he says, and since

it is the same color throughout, even if it

chips, white will not show through, as with

other types of tile.

Some home owners are choosing natural

stone or distressed looks with tumbled

edges, or contemporary styles with a

straight edge and a slightly contrasting

grout. Darker grout shows less dirt, Chris

says, and with stain-resistant grout now

available, tile flooring is easily cleaned

with ammonia and water.

As for what I decided to do for my own

kitchen floor ... well, youll just have to

come over and see for yourself. I am

deliriously happy with the choice, and

even my husband likes the floor, and you

can be sure well have every light in the

house on and every shade up when you

stop by.

For further information, Christopher Fine

Flooring, 203-210-7112; Classic Carpet &

Rug, 203-359-3622.

Happy feetcontinued from page 13


15/18


hair and blue eyes. Many men and women

wear jelabas, long flowing robes with point-

ed hoods. Some women continue to cover

their hair and/or face with burkas, while

others dress more like Americans.

Morocco is a photographers paradise

mules laden with heavy loads of cargo that

stick out on either side of their bony backs,

cobalt-and-white tiles arranged in geometric

perfection on gates and fountains in the

inner courtyards (riads) of homes, which

are entered through solid wooden doors

with small amulets attached to keep out evil

spirits. Small grillwork windows over these

doors serve as peepholes, and are the only

clue that there is a large home behind the

door. We photographed everything, and in

time these mules, gates, doors and court-

yards began to merge together like the

churches in Italy.

Much of what we saw at the souks (bazaars)

could not be taken home, but it sure was fun

to window-shop. Each market was packedto the ceiling with wares brightly colored

jelabas edged in silky brocade, red felt tar-

boosh hats (a fez), leather barboush slippers

with pointy toes, lavish wedding regalia,

scarves woven with cactus thread, stacks

of terracotta pottery, mountains of spices,

symmetrical mounds of gleaming olives and

dates, Berber rugs, amulets and talismans,

just to name a few.

Never to be forgotten was the food! Most

Moroccan lunches and dinners start with an

array of about 10 appetizers, arranged on

little plates to pass around the table. If we

didnt know what it was, most likely it was

eggplant. All were delicious, all were per-

fectly spiced. This was followed by several

other courses, often a fragrantly steaming

terracotta tagine was placed in the center

of the table. When the lid was whisked off,

chicken, sometimes beef, rested atop veg-

etables and couscous, all flavored with tur-

meric, honey and apricots. One dinner we

were served bistiya, a platter of wafer-thin

sweet pastry beneath which lay a mixture

of pigeon meat, almonds and eggs. At the

other end of the spectrum was a buffet with

horses hoofs as a choice. Dessert could be

a fruit bowl (a favorite was the Moroccan

tangerine seedless, succulent and as

easy to peel as a Clementine or sweet

desserts. Lunch and dinner never failed to

conclude with mint tea prepared before

us. The server, always a man, would hold

the pot of hot water high above his head

before pouring it in a steady stream into

small gold-rimmed glasses. Remembering

to ask for little sugar was important, asMoroccans are fond of adding at least four

cubes to each tiny glass. We even ate din-

ner at Ricks Caf, the legendary restaurant

where Casablanca was supposedly filmed.

Truth is that many movies are filmed in

Morocco because of the starkly haunting

scenery.

If you ever have the chance, try to visit this

jewel of a country before it becomes a too

popular hotspot. It is my hope to return

for another visit Inshallah if God

wills it.

Moroccocontinued from front page

Cobalt- and white-tiles are arranged in geometric perfection in the inner courtyards. Polly Tafrate

SoundviewPreparatory School


16/18


Situated on 172 acres of cliffs, streamsand wooded hills, the Pound Ridge Golf

Club combines natural beauty and mag-

nificent views with one of the finest public

courses in the area. In keeping with its

spectacular setting, the club has made a

commitment to being a vigilant steward

of its land by instituting several green

initiatives.

The course, designed by renowned golf-

course architect Peter Dye, features four

ponds fed by artesian wells and drainage

water, which are used to irrigate all 18

holes. Total volume for the ponds is about

22 million gallons.

The course also features grasses that arepest-resistant, reducing the use of chemi-

cals. A 1,500-square-foot patio was built

with recycled rubber, an eco-friendly new

building material. We call this The Perch,

said general manager Todd Leavenworth.

It is everyones favorite place to gather

the distant views are unbelievable.

Both in the clubhouse and on the course,

disposable cups are made of biodegradable

cornstarch. The woodlands also serve as

habitat for an array of native wildlife.

After 10 years of planning and execution,

the golf club opened to the public in 2008.

Pound Ridge Golf ClubPUBLIC COURSE OFFERS A CHALLENGE IN A MAGNIFICENT GREEN SETTING

by Jane K. Dove

Designed by golf-course architect Peter Dye, the course features four ponds fed by artesian wells anddrainage water, which are used to irrigate all 18 holes. Jim Krajicek


17/18


High Standards

When Mr. Dye designed the course, he left

dramatic rock formations and boulders on

site, creating a visually stunning setting forgolfers to enjoy. More than 14,000 linear

feet of rock wall surround trees, wetlands

and water hazards. Contoured fairways

wind through hardwood forests and fescue

mounds that lead to open meadows.

Pound Ridge Golf Club plays to a par 72,

houses five sets of tees and measures

7,165 yards. A practice range, short-game

area and putting green are among its other

features.

Our property features some of the high-

est points in Westchester County, with a

number of tee boxes offering expansive

views of the surrounding countryside, Mr.Leavenworth said. On a clear day you can

see Long Island Sound to the south and 50

miles to the north. Our eco-friendly patio

is at our highest point, and we can accom-

modate 60 to 70 there.

Safeguarding water quality on the golf

course and controlling the rate of run-off

is a major concern. The club has a storm-

water management plan that minimizes

the number of impervious surfaces and

maximizes absorption of storm water.

Our concerns in this area led us to the

selection of VAST pavers because the prod-

uct we wanted had to be permeable and

its appearance had to be in harmony with

the natural surroundings of the patio,Mr. Leavenworth said. The rubber paving

stones fit in perfectly and are easily main-

tained.

Mr. Leavenworth said the bent grass used

for the course is hardy, disease- resistant

and helps the club exceed all state stan-

dards for the use of pesticides and fertiliz-

ers. We are well above what they require,

he said.

Looking back over the four seasons the club

has been up and running, Mr. Leavenworth

said each year has gotten better. Our first

year, 2008, was a struggle; 2009 was one

of the rainiest summers in recent memory;2010 was excellent weather; and 2011 has

been great so far in terms of our revenue.

We are up 36%.

Mr. Leavenworth said future plans include

the construction of a permanent club house

to replace the current temporary structure.

We are all looking ahead to a great future

here.

For information: poundridgegolfclub.com.

Cliffs, streams and wooded hills contribute their beauty to the 172 acre course. Jim Krajicek

A Co-Ed Independent SchoolPre-K - 9th Boarding 6th - 9th (860) 435-0871

www.indianmountain.org 211 Indian Mountain Rd., Lakeville, CT 06039


18/18


fall preview 2011

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