Friday, June 1, 2012



 
Do-it-yourselfer lends expertise


This column appeared in the Bangor Daily News on December 4 or 5, 1982

In answer to several inquiries, we are happy to report our friendly do-it-yourselfer is still alive and kicking. He was rather inactive for several months, opting for a few simple repair jobs around the house. He did tangle with the kitchen sink drain again and managed to shower himself with murky drain goo when back-flushing the clogged pipe. Got the mess all over the kitchen and cabinets. Learning from experience, he tackled the job while his wifemate was away and had ample opportunity to clean up the mess before she got home.
Last summer he became involved with the largest project ever, helping out on the construction of a whole house. The big difference this time was that he did not have to be responsible for the planning and execution of those plans. He was more or less a bystander helping out here and there.
You have to understand the picture. Here, for the first time in his vast experience as a do-it-yourselfer, he was working with others who actually knew what they were doing. He was constantly amazed at the exactness and correctness of calculations and construction. Why, they even cut wall-partition studs the correct length the first time. Do-it-yourselfer always thought it was perfectly acceptable to cut the studs too long the first cut, too short the second cut, then insert a shim to make it fit.
Even more amazing was to have the exact quantity of materials on hand to complete a segment of the construction. It seems reasonable to believe that if one correctly measures an area for materials and orders what it needs, it would come out all right. Never in his experience has do-it-yourselfer ever enjoyed this luxury.
Even more amazing than this was that framing of windows and doors was made well in advance of installation. When it came time to insert the windows, every one fit perfectly into the frame. Our friend could not understand why at least one of the openings was not too small or too large. That’s the way he always did it.

What really took the cake was to see a hole cut into the roof for the chimney and have it located exactly where it was supposed to be. It’s enough to make a grown do-it-yourselfer close his tape measure forever.

There were other new experiences for our friend. Imagine, if you will, here he is perched atop a pretty steep roof shingling between two young bucks half his age and part monkey. The two young men jumped around on the bouncing staging boards as if they were walking down Main Street on a cement sidewalk. Well, after a day of shingling, do-it-yourselfer couldn’t open his hand for three days as it was clamped closed where he had clung to the roof and staging.

Standing atop three sections of portable staging installing collar beams and insulation is an experience not to be forgotten.

With progression of construction to a point-of-interior work, it was time for installation of kitchen cabinets. Do-it-yourselfer was beside himself. With the cabinets situated in place, he drilled a hole to fasten it to the wall, and would you believe it, there were actually solid stringers behind the sheetrock to screw into. Why, any respectable do-it-yourselfer would have to remove at least one piece of sheetrock to install the necessary backing.

Finally, do-it-yourselfer found even the experts can become frustrated and upset when something doesn’t go right. After the cabinets were installed, the stove and refrigerator were installed. The door of the refrigerator opened from the wrong side. This was not a problem as the doors are reversible. The task was begun to reverse them. Everything went smoothly until it came time to install the bottom hinge, which for some reason would not fit to accept the door.

The installer even had to resort to an old trick of the do-it-yourselfer; he read the directions. But no amount of finagling could make the hinge fit. Giving up in disgust, the installer declared the manufacturer must have made an error and installed the wrong part. Ha, thought the do-it-yourselfer, there’s another ploy he has utilized in the past, blame it on the manufacturer. Wow, these people really are human after all.

The sequel to this, however, is that an inquiry from the dealer about the reversible refrigerator door brought a service representative to the house to make the necessary changes. Know what the serviceman discovered? The manufacturer had installed the wrong hinge which would require his sending for a new part.

Well, at least the do-it-yourselfer can still clean out a clogged sink drain even if he usually sprays himself with water in the process.

Thomaston Library
Summer Reading Program


Submitted by Joanna Hynd

Wiffle Ball Game to Start Summer Reading Program! Come to the Thomaston Public Library to celebrate reading and baseball on Saturday, June 16th at 11am! We have 50 TICKETS to the Portland Sea Dogs we are giving away to the first 50 kids who sign up for our summer reading program.
Stop by the Thomaston Public Library at 60 Main St. Thomaston. Public Parking is located behind the Thomaston Academy Building. We will meet to sign up in the Children’s Room and give away ticket vouchers. Then we will travel to the Thomaston Little League Field on Watts Lane (behind the American Legion) and play wiffle ball coached by our own Parks and Recreation manager, Matt Judkins. After the game we will be giving away free popsicles. We hope to see you there!
We recommend kids between the ages of 7 and 12 participate in the wiffle ball game, but all are welcome to attend!
For more information contact Joanna at the Thomaston Public Library

Sunday, May 27, 2012


Remembering our Freedom

On this Memorial Day I invite you to read from my archives of this blog, “Our Civil War Legacy” and “Honoring Our Civil War Heroes” from the May 2011 blogs.
Today I leave you with some images that remind us of what the day is all about; who we honor; and what freedom means to us. I hope you will honor the day in some manner whether it’s to attend a parade, put flowers and flags on the graves of our fallen military heroes; throw a wreath on the water to honor those lost at sea; or flying your own flag at your home.

The Rockland parade starts at 10:30 am tomorrow. It will travel down Main Street and stop at Chapman Park for a ceremony. Please salute the flag for me as the parade passes by you.
I also offer this YouTube video of how the New World Trade Center will look in 2013.

 
This photo from Rockland History Facebook page is a Memorial Day Parade in Thomaston in the 1800s.



This sheet music photo also comes from the Rockland History Page. We don't know where the actual music that goes with the cover is, however.

This is a picture probably from a Memorial Day parade down our Main Street. This is the Port 'O Rockland Drum and Bugle Corps. I played snare drum in the corps eventually, but I wasn't a drummer at this time. More likely I was in the drill team.


Finally, I hope you will smile when you remember your special veteran on this day. This picture of my brother, Harlan, in Hawaii in front of the USS Arizona memorial site He was a proud veteran of the United States Air Force. I smile today in remembrance of him.




Enjoy your holiday. Don't forget to display "Old Glory," our symbol of freedom, our American flag!


Friday, May 25, 2012


Memorial Day Menu



Baby Back Ribs




Ingredients

1 tsp. kosher salt

1 tbs. ground black pepper

½ tsp. dried crushed red pepper

3 slabs baby back pork ribs (about 51/2 lbs.)

2 limes, halved

Bottled barbecue sauce (your choice)

Preparation

1.    Combine kosher salt and next 2 ingredients. Remove thin membrane from back of ribs by slicing into it with a knife and pulling it off.

2.    Rub ribs with cut sides of limes, squeezing as you rub. Massage salt mixture into meat, covering all sides. Wrap tightly with plastic wrap. Place in a 13- x 9-inch baking dish; cover and chill 8 hours.

3.    Light 1 side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Let slabs stand at room temperature 30 minutes. Remove plastic wrap. Place slabs over unlit side of grill, stacking one on top of the other. Grill, covered with grill lid, 40 minutes. Rotate slabs, moving bottom slab to top; grill 40 minutes. Rotate again; grill 40 minutes.

4.    Lower grill temperature to 300° to 350° (medium) heat; place slabs side by side over unlit side of grill. Baste with barbecue sauce. Grill 30 minutes, covered with grill lid, basting with sauce occasionally. Remove from grill; let stand 10 minutes.

From:

Southern Living
AUGUST 2010


Potato Salad

Ingredients
3 eggs
2 lbs. russet potatoes
1 tbs. plus ½ tsp. salt, divided
3 tbs. white wine vinegar
½ small red onion
1 large celery stalk
½ cup bread-and-butter pickle slices
½ cup flat-leaf parsley leaves
½ cup mayonnaise
½ tsp. Dijon mustard
¼ tsp. freshly ground black pepper
Preparation
1.    Put eggs in a pot and cover with cold water. Bring to a boil, cover, take off heat, and let sit 14 minutes. Meanwhile, prepare a large bowl of ice water. Transfer eggs to ice-water bath. Let sit at least 10 minutes or up to 1 hour, until you are ready to use.
2.    Peel potatoes; cut into bite-size pieces. Put potatoes in a large pot, cover with cold water, and bring to a boil. Add 1 tbsp. salt, reduce heat to maintain a slow boil, and cook potatoes until tender to the bite, about 8 minutes. Drain potatoes, put in a large bowl, and toss with vinegar. Let cool to room temperature, about 30 minutes.
3.    Meanwhile, finely chop onion, rinse with cold water, and pat dry. Set aside. Finely chop celery, pickles, and parsley. In a bowl, mix mayonnaise, onion, celery, pickles, parsley, mustard, pepper, and remaining 1/2 tsp. salt. Peel and chop eggs.
4.    4. Gently toss cooled potatoes with dressing. Gently mix in eggs. Serve immediately.
5.    Note: This salad is at its best right after it's made, but it may be kept, covered and chilled, for up to 2 days.
From:
Sunset
JULY 2007


Red, White, and Blue Cake

Ingredients
1 cup butter, softened
11/2 cups sugar
2 large eggs
1 cup buttermilk
1 tsp. vanilla extract
1 (1 oz.) bottle red food coloring
1 tsp. vinegar
21/2 cups cake flour or all-purpose flour
1 tbs. cocoa powder
¼ tsp. salt
1 tsp. baking soda
3 cups heavy whipping cream
1 cup powdered sugar
3 pints fresh strawberries, halved
2 cups fresh blueberries
Preparation
1.    Preheat oven to 350°. Beat butter and sugar together in a large bowl; beat in eggs. Stir in buttermilk and next 3 ingredients.
2.    Combine flour and next 3 ingredients in a medium bowl. Add flour mixture to butter mixture, stirring until well blended. Pour batter into 2 greased and floured 8-inch round cake pans.
3.    Bake 30 minutes or until a wooden pick inserted in center comes out clean. Remove from pans, and cool completely on a wire rack. Cut each cake layer in half horizontally to make 4 layers.
4.    Beat whipping cream and powdered sugar until soft peaks form. Spread one-fourth whipped cream mixture over 1 cake layer; top evenly with one-fourth berries. Repeat with remaining cake layers, whipping cream mixture, and berries.
From:
Julia Rutland, Coastal Living
JULY 2011
Happy Eating!