by Susan Nye

It’s the Great Pumpkin Charlie Brown: classic family cartoon with Charlie Brown and friends. Rated G

Pooh’s Heffalump Halloween Movie: It’s a haunted Halloween in the Hundred Acre Woods with Tigger, Roo, and Pooh.

Rated G

Bedknobs & Broomsticks: Magical flying beds, an apprentice witch, and a few plucky kids.

Rated G

Ghostbusters: Fun and slapstick ensue when three parapsychology professors set up shop to rid the neighborhood of ghosts.

Rated PG

Hocus Pocus: Three sister witches are resurrected and wreak havoc on Salem, Massachusetts.

Rated PG

Harry Potter: A true kid favorite, the first six Harry Potter books are available on DVD.

Rated PG-13

The Addams Family: Based on the New Yorker cartoon and the 1960s television series, the eccentric Addams family has been entertaining families for decades.

Rated PG-13

by Susan Nye

Bob for Apples. A Halloween classic! Fill a large tub with water and add several apples. With hands behind their backs, two or three players try to bite and catch hold of an apple. The first to grab an apple with his teeth wins the round. Have lots of towels handy!

Doughnut Chomp. Another Halloween party tradition. Use string or ribbon to hang plain doughnuts from a large doorway. Each player (attempts to) chomp away at a doughnut. No hands allowed and the first child (or adult) to finish her doughnut wins!

Pass the Pumpkin. Silly fun! Turn orange rubber balls (about the size of a tennis ball) into jack-o-lanterns with a black permanent marker. Divide the group and line everyone up into teams. Give each team a jack-o-lantern and place it under the chin of the first player in each line. Without using any hands, pass the jack-o-lantern to the next player and then to the next and so on. The first team to pass the pumpkin all of the way through the line wins.

Mummy Wrap. For a bit of foolish entertainment! Divide everyone into groups of three or four and give each team a roll of toilet paper. Each group chooses a mummy. The first group to wrap their mummy using the entire roll of tissue wins.

Create a Halloween Tale. A Scout Camp classic comes home! Everyone works together to tell a spooky, funny, or just plain silly ghost story. Start with a few catchy lines: “It was a dark and stormy night. Heading home after the Halloween party, the Smiths took a wrong turn onto a narrow, winding road. They tried to turn around but their car got stuck in the mud. Nervously they discovered they had no cell phone service! Suddenly up ahead, in the distance, they saw a house . . .” The story is then passed on to the next guest. Each player adds a bit of intrigue or surprise and the story continues until everyone has taken a turn and the story is complete. If you like, turn the lights out and pass a flashlight around as each teller adds his or her bit to the story.

by Susan Nye

Warm & Cheesy Focaccia

This is a favorite with guests of all ages. Serve it before dinner as an appetizer. But beware; you may need to make an extra batch to go along with dinner. Use your favorite pizza dough recipe or pick up a pound or two at the supermarket.

Serves 8

• About 1 lb pizza dough
• Extra-virgin olive oil
• 1–2 cloves garlic, minced
• 1/2 small red onion, thinly sliced
• Dried Italian herbs
• Sea salt and freshly ground pepper or dried chili flakes, to taste
• Grated Parmesan and/or Fontina cheese

1. Preheat the oven to 450º.

2. Divide the dough into 2 pieces. Roll out the dough on a lightly floured surface, until it is about 1/2-inch thick. Don’t worry about forming a perfect rectangle or circle, the rustic look is fine.

3. Transfer the dough to a nonstick baking sheet. (If you have one, bake the focaccia on a pizza stone.)

4. Drizzle the dough with a little olive oil, and top with garlic and onion. Lightly sprinkle with herbs, salt, and pepper. Depending on your preference, sprinkle with more or less cheese.

5. Bake at 450º until golden, 8 to 12 minutes. Let cool for about 5 minutes, cut into wedges, and serve.

Corn, Tomato, and Arugula Salad

The sweet corn and tomato are a nice contrast to the peppery arugula in this delicious salad.

Serves 8

• Extra-virgin olive oil
• 2 Tbsp red wine vinegar
• 1 clove garlic, minced
• 1/2 small red onion, chopped
• 1 cup corn kernels, fresh or frozen
• 1 pint grape tomatoes, cut in half
• 1/2 European cucumber, peeled, seeded, and chopped
• 1 Tbsp fresh oregano, chopped
• Kosher salt and freshly ground black pepper, to taste
• 12–16 oz arugula*

1. Put 6 tablespoons of olive oil in a large bowl with the vinegar, garlic, and onion; whisk to combine and let sit for 15 minutes at room temperature.

2. Meanwhile, heat a little olive oil in a large skillet over medium-high heat. Add the corn kernels and sauté until lightly browned, about 3 minutes. Remove from the pan and let cool.

3. Add the corn, tomato, cucumber, and oregano to the bowl with the vinaigrette. Season with salt and pepper and toss to combine. Store in the refrigerator until you are ready to serve.

4. When you are ready to serve, add the arugula and toss.

* If arugula is a little too spicy for your kids, substitute it with crunchy romaine.

Pumpkin Chocolate Chip Cupcakes

Start a new Halloween tradition with pumpkin cupcakes!

Makes 24 cupcakes or a 9×13-inch sheet cake

• 2-3/4 cups all-purpose flour
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp nutmeg
• 1-1/2 tsp baking soda
• 1 tsp salt
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1/2 cup canola oil
• 3 large eggs
• 1 can (15 oz) pumpkin purée
• 1/2 cup maple syrup
• 1/2 cup milk
• 1/2 cup sour cream
• 1 tsp vanilla
• 1-1/2 cups mini chocolate chips
• Garnish: candy corn

1. Preheat oven to 350º. Line muffin tins with paper liners.

2. Sift the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt into medium bowl.

3. Using an electric mixer, beat the sugar and oil in large bowl until well combined. Add the eggs, one at a time, mixing well after each addition. Beat in the pumpkin, maple syrup, milk, sour cream, and vanilla.

4. Stir in flour mixture until just blended. Fold in the chocolate chips.

5. Divide the batter among the prepared muffin cups. Bake until a toothpick inserted into center comes out clean, about 30 minutes (or about one hour for a 9×13-inch cake). Transfer the cupcakes to a rack; cool completely.

6. Frost with orange cream cheese frosting and decorate with candy corn.

If you prefer to make a sheet cake, add a little black food coloring to the frosting and create a RIP tombstone cake. Decorate with a few gummy worms, bugs, and spiders!

Cream Cheese Frosting

• 8 oz cream cheese, at room temperature
• 1/4 cup (1/2 stick) softened butter
• 2 tsp pure vanilla extract
• About 4 cups confectioners’ sugar
• Red and yellow food coloring

1. Put the cream cheese and butter in a large bowl; beat with an electric mixer on medium speed until smooth, add the vanilla, and combine.

2. Slowly add the confectioners’ sugar and mix until well blended. A drop or two at a time, beat in red and yellow food coloring until you get a nice pumpkin color. Increase mixer speed and continue mixing for 2 to 3 minutes, until the frosting is light and fluffy.

Serves 6–8

• 3 Tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, finely chopped
• 2/3 cup diced green pepper
• 2/3 cup carrot, coarsely shredded
• 1 jalapeno pepper, finely chopped
• 1 tsp oregano
• 1 tsp basil
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1-1/2 Tbsp chili powder
• 1 bay leaf
• 48 oz fresh tomatoes, roughly chopped, with juice
• 1/2 cup TVP* (textured vegetable protein)
• 1 can (26 oz) kidney beans (adjust quantity up or down to your preference)
• Salt and freshly ground pepper, to taste

1. On high heat, cook onions in olive oil until they’re translucent and begin to brown slightly. Add garlic, green peppers, carrots, and jalapeno and stir well.

2. Add all dry seasonings, tomatoes, TVP, and beans and stir. Bring to a boil.

3. Lower heat and simmer chili for 1 to 1-1/2 hours, stirring occasionally to blend all the flavors.

4. Add water to adjust consistency if the chili gets too thick. (If it is too thin, let it simmer a little longer.)

5. Adjust salt, pepper, and seasonings before serving.

* Textured vegetable protein is available at most health food stores.

Can be made a day in advance and refrigerated to develop flavors.

Bank sees off long-time CEO; brings up COO to fill role

by Daisha Cassel

After 22 years at Merrimack County Savings Bank, the bulk of which he has served in the role of President and/or Chief Executive Officer, Ronald A. Wilbur is retiring from his role as CEO in September.

Ronald Wilbur

“I have enjoyed being part of the community, both personally and professionally,” says Wilbur.  “For me being at Merrimack Community Savings bank was kind of a natural combination.” Equally natural to Wilbur is the idea of transition in an organization such as The Merrimack. “I’ve viewed my role, and in turn my successor’s role, very much as a steward of this institution.” Wilbur explains that the bank is a mutual institution and as such, “I really think the job is to take hold of the organization, get it to a better place for all involved, and ultimately turn it over to someone else to be the next steward.”

Paul Rizzi

That next steward will be current President and COO Paul C. Rizzi, Jr., who is a long-time veteran of the bank. “After more than 14 years as COO working with Ron Wilbur and an all-star team of dedicated and caring professionals, I feel very well prepared to take on the leadership role,” shares Rizzi. “Merrimack County Savings Bank is truly a community asset in the markets that it serves, and I am honored to have the opportunity to lead it into the future as CEO.”

Following his retirement, Wilbur will continue to serve on the Board of Directors.

Photo’s by Bob LaPree

Five Rivers Conservation Trust and the Town of Hopkinton recently completed the Bohanan Farm conservation project. In the deal, 413 acres of Bohanan Farm, one of only three dairy farms left in Hopkinton, were permanently protected as agricultural land and open space through conservation easements sold by the farm owners Glenn and Adelemarie Bohanan, and Jamie and Heather Robertson. Five Rivers Conservation Trust secured federal and state grants that paid for most of the easement price, drafted the conservation easements, coordinated the private fundraising effort, and collaborated with the Hopkinton Open Space Committee to complete the many due diligence tasks like getting the property appraised and surveyed.

“People say they love Hopkinton because it is a small, rural town with farms and abundant open space,” says Jay Haines, executive director of Five Rivers Conservation Trust. “With all of the tragic environmental news of the past few months, it is just great to be able to celebrate a success where community residents came together to protect one of the jewels in their town—a farm, a local food source, wonderful open space—and to know that we are doing something positive to safeguard the environment and our quality of life.”

Story and photos by Lesley O’Malley Keyes

I board a plane to London to avoid an overnight flight to Italy. Refreshed and ready, I leave from London Gatwick the following morning on a flight to Florence. As luck would have it, the girlfriend I am visiting has an apartment in the center of Florence, close to all the major attractions. Around noon we get a move on to try to take in the full experience of this city in a short time.

Around Florence

The city is a beautiful monument to the Renaissance, the artistic and cultural reawakening of the 15th century. The orange tiled dome of the Duomo rises high above the city and is Europe’s fourth largest church. Climb the steps to the top to enjoy a breathtaking view of the city.
Ponte Vecchio, the oldest surviving bridge in the city, built in 1345, was once home to traders, blacksmiths, butchers, and tanners. They weren’t a very tidy bunch, and as predicated by the times, they disposed of their waste materials in the broad Arno below. Today the streets are lined with small shops, jewelry boutiques, and antique stores.
Explore the piazzas and select a place for dinner from the extensive restaurant options. You can find great food and wine as you would expect, but it is expensive. Be sure to drink a good Chianti Classico with dinner and Grappa or Sambuca as an after-dinner drink.
On to Siena

After two nights in Florence, we are bound to Siena by train. Traveling by train is easy and inexpensive, but travel light as the smaller stations do not have elevators. Rolling through the Tuscan countryside of green pastures, fields of wild flowers, and quaint terra cotta buildings, we pass a farmhouse called San Fabiano, which will be our home for the next two nights. This is the estate of the Fiorentini family, and includes a castle built by King Angioino in the 12th century and a family church still in use. Filippo and Rachel Fiorentini restored the farmhouse in 1998 and now entertain tourists from all over the world. The 1800-acre estate includes sunflowers, vineyards, corn, sloe, and many species of plants and trees. Sofia, the Fiorentini’s dog, will even seek out white truffles for guests who so desire.

The following day we travel into Siena. With its 17 parishes and wonderful medieval architecture, including the famous Piazza del Campo, there is a multitude of history etched into every surface of the city. We enjoyed a good lunch while being entertained by street performers on the Campo. The Piazza also occupies the site of the old Roman forum, and for much of Siena’s early years, was the city’s principal marketplace. Exploring the streets and alleys, you will find both quaint and designer shops selling local leather, shoes of all designs and colors, wonderful local produce, and the inevitable tourist trinkets, too. Should you visit July 2 or August 16^, you can see the famous Sienese Palio—a bareback horse race first recorded in 1283.

For that evening’s dinner, we shop for cheese, salami, pasta, bread, and wine and prepare a feast. Make sure to cook in one evening while in Italy. The local markets abound with fresh meats, cheeses, vegetables, and more, and it’s a great place to try out your most basic Italian.

All Aboard for Rome

The following morning we board a train for Rome. Tonight we will experience a different kind of hospitality at Villa Spalletti Trivelli, a 12-room luxury hotel. In 2004 the hotel was transformed from a family home to an exclusive hotel for discerning travelers by Giangiacomo Spalletti Trivelli, son of Count Piero. The location is perfect—on Via Piacenza close to Quirinale Palace, home of Italian President of the Republic, and with most major attractions in walking distance, along with an all-service spa.

We fully enjoy relaxing in the sitting rooms and library and take full advantage of the spa. The weather improves and we begin with a guided tour of the Vatican. I advise pre-booking this as the lines are almost impossible without advance reservations. We took a three-hour tour that included viewing the Sistine Chapel. Make sure to also visit St Peter’s, the Colosseum, and the Pantheon, and don’t forget to climb the Spanish steps before throwing a coin in Trevi Fountain.

On to Umbria

Next we rent a car and drive the nearly three hours to Umbria. Umbria is often referred to as Tuscany’s ‘gentler sister.’ It is a canvas of medieval hill towns, inhabited in the sixth century B.C. by Umbrians, farmers, and later by the Etruscans and Romans. In the middle ages, the Lombards established a dukedom centered around Spoleto. By the 13th century there were many independent city-states, most of which were eventually absorbed by the Papal States where they remained until Italian unification in 1860. These old towns are truly magnificent—Perugia, the region’s capital, being my personal favorite. The countryside is abundant with olive groves and produces some of the world’s best olive oil. Other local specialties include lentils, trout, cured meats, and a variety of well-regarded wines.

We are hosted by friend who lives in a renovated a farm house close to Montone. Our hosts, the wife American and the husband Italian, prepare gourmet meals for us including perfectly ‘al dente’ pasta dishes, bruscetta, and pizza, plying us with local olive oil and wine. We walk among the gentle countryside, the fields aflame in red poppies. Brightly colored geraniums are a popular flower in the gardens of the many hillside homes, creating a picture book look.

For the remaining days we see too many Duomos to count, view breathtaking frescos, eat delicious gelato, and admire the hand-hewn leather purses. With friends it is easy to relax and let them take over the business of travel.

Lesley O’Malley Keyes is a regular contributor.