Kendall Merriam was born and raised in Rockland, Maine. He has a history degree from Gordon College in Wenham, MA and graduate studies in military and maritime history at the University of Maine at Orono and Mystic Seaport in Mystic, Conn. He also received grants to study historical research at Colonial Williamsburg and the National Archives in Washington, D.C. Merriam has been widely published, including in Katyn W Literaturze(Katyn in Literature), a Polish anthology of literary works about the WWII Katyn Forest Massacre by 120 international authors, including Czeslaw Milosz. Merriam has written more than twenty books and plays. Most of Merriam’s work has a definite muse – family, friends, and strangers – with life’s larger themes of work, love, loss and death. On April 29, 2010, Merriam was appointed Rockland, Maine’s Inaugural Poet Laureate, an honor from his hometown Merriam cherishes.

This month is the one-year anniversary of “South End Poet.” Congratulations to my good friend Kendall . I know you will continue to enjoy his poems. We are lucky to have him with us. By the way, as an extra bonus, Kendall has included his favorite recipe for brownies. Enjoy.

 ROCKLAND MAIN STREET

(For My Grandfather, Artie)

When I think of Main Street

I think of the frappe’ shops

Shoe stores

Where two of my brothers worked

People coming to town

On Saturday evenings

To shop, see a movie

And drink a frappe’ or a root beer float

My grandfather, Artie Blackman

Always had a quarter for us

In whatever hardware store he worked

But now the street has aged

Restaurants, galleries

And the boon of three bookstores

As I walk along Main Street

There are few people

I recognize from childhood

I wonder where they have gone

Many are resting

In the afterlife

To be replaced

By other beautiful women

Handsome men

People who have traveled here

To find a refuge

But in old Rockland

Many left by ship

Off to trade around the world

Or to war from which

So many did not return

Now we are glad

That people want to settle

From any part of the earth

Making a richer mix of people

Bringing a delight to the eye

And a satisfaction to the soul

A street of dreams fulfilled

Kendall  Merriam,  Home,  5/2/13  11:30 PM

                BLACK MOON

For the African Americans of Rockland

Now there are many citizens

Of Rockland, living, breathing

The salt air

Long thought to be the sole possession

Of whites

The choir director from D.C.

Aaron the chef

The young woman in dreads

To whom I gave a poem for my brother

And at a party thanked me

Jonathan’s Frost’s model

Shatema , exquisite

I think we owe them

An almost irredeemable debt

Our Gods and Goddesses

Tell us this

Giving a brilliant coin

That is free to everyone

It shines across the floor

Of this middleaged house

And shows us

The pain of the doorkeeper

I love them for their beauty

And work against the pain

I cannot love the President

For he has allowed so many

Black and white to be killed

Sometimes I weep

At this situation

And hope the black moon

Gives hope to the living and the dead

Kendall Merriam,  Home, 8/20/13  10:16 PM

Listening to a CD of Crosby, Stills, Nash and Young  “So Far”

After seeing the film “The Butler”

MOONBIRD

For Kristen

Phyllis is a lovely Almond tree

I am a bear

But neither can fly

Something you do in sun

And Maine moonlight

How are you guided

By shadows or sounds

You race around mountains

Any time, any weather

With no fears

Knowing you are protected

By game wardens

You are so vital, so precious

The keeper of much wisdom

Both natural and poetic

I wonder how old you are

If you were here

As I said in “Sunbird”

At the very beginning

A woman with wings

A laughing voice so sublime

It is distilled

Finer than any water, spirits

You know how to charm

Donors of land and water

Paying only blueberries

And hawk’s breath

You are a guardian

Of a way of life

Making Maine

A Holy place, well loved

Kendall Merriam,  Home, 8/19/13  9:45  PM

Listening to almost complete silence

  

            EAGLE

            For Ezio

In the years ahead

after you have fledged

you will spread your wings

take in the world

at a glance

go to the places on earth

that most need your heart

of conscience

whether as doctor

or successful farmer

feeding the nations

now crying out in hunger

both your mother and father

will teach you

the duty, the pleasure

of serving people

making their lives

just a bit easier, more bearable

too far ahead

to contemplate

you will grow to marry

be a good husband, father

having had the lovely example

of your parents, brother

now you are starting out

in the relative cool of Maine

well blessed with

the heat of caring and honor

Kendall Merriam,  Home, 6/18/13  4:52  PM

Listening to Jimmy Cliff  “The Harder They Come”

A POEM FOR ALEXIS WRIGHT

An Apology from the Men of the World

I have women friends

Who were sexually abused

When they were children

Or teenagers

So frightening

So damaging to the soul

What you did

Is not wrong, not revenge

For what happened to you

As a child

What the judge, the prosecutors

Said about you

Was fallacious

Why they said them

I have no idea

Why they gave you 10 months

And a huge fine

Is not understandable

I think you are a good person

Suffering from the touching of men

I do not know why women

Are not defending you

If they, themselves, have been abused

Or have friends who were

A woman friend thinks

You should have a book, a movie deal

If you wanted to go through

It all again

But you may want

To go to the beach

And enjoy the redeeming sun

Kendall Merriam  at my brother’s house 6/1/13  3:33  PM

Listening to the cat eating

THE WORN DOWN TOOTH OF A MOUNTAIN

                  

                             For Phyllis

                             High blue water

                             Haze over the far islands

                             Strong breeze

                             Still enough sun

                             To keep us warm

                             Hundreds of people

                             From all the ancient countries

                             Did my cousin write from here

                             How did she carry ink and pen

                             Before the invention of ballpoints

                             Or did she visit

                             So many times

                             That the poem

                             Was in her heart

                             Long before she wrote it

                             In whatever house

                             Her mother could provide

                             I, being a man, am afraid

                             Of giant heights

                             Fear of jumping out and down

                             Phyllis climbs the tower

                             Stands gazing

                             Across God’s long handiwork

                             Penobscot Bay, Camden Harbor

                             With great joy

                             Never thinking this would be hers

   Kendall Merriam, on Mt. Battie, September 25, 2012  3:42 PM

   Listening to mountain people & the wind

A recipe to enjoy from Kendall

BROWNIES

         

These brownies were not written by Katherine Hepburn, but are certainly food for the stars.

Brownies were invented by a hotel chef during the 1893 Columbian World Exposition in Chicago. My recipe comes from an old Gourmet Magazine who claimed to have gotten it from the movie star, Katherine Hepburn.

Instructions:

Preheat the oven to 325 degrees.

Butter and flour a 91/2” X 13” glass baking pan. In a large saucepan melt 4 oz. 100% cacao unsweetened chocolate (Ghirardelli—if you can find it) and ½ pound butter (2 sticks) on low heat.

When fully melted remove from stove and add two cups white sugar, 4 eggs, 1 tsp. real vanilla.

Stir thoroughly with a rubber spatula. Add ¾ cup flour and ½ tsp. salt, stir. Add 11/2 cups walnuts (unless allergic to them), mix.

Pour all the batter into the prepared pan. Bake 40 minutes. Remove from oven wearing mitts.

Let sit overnight to firm up for cutting. Enjoy and share with friends and neighbors.

Sonny’s Sunshine Corner

This month I am still sitting among boxes. This Saturday, Nanci and I will wander up to the office again to see if we are go for moving into a cheaper apartment in this complex so that we can contact our favorite movers, “Two Men and a Truck.” I’ve packed all I can pack at this point and still continue to stay here. At this point I’m feeling like a red-headed step-child as they say here in the South. If you need me to explain that later, I will.

The men who are painting all the buildings in the complex have kept us amused this month and have terrified Butchie. He just gets settled down into his favorite chair out on the balcony and then some man appears over the railing to paint the porch and he once again runs and hides under the bed. I know he’ll be happy when his patio porch overlooks the woods in our new place. Should be a much less stressful place for him to veg out.

This month, Ted’s column features Matinicus. By the way, this month marks Kendall’s first anniversary as the “South End Poet” on this blog spot. Congratulations, my good friend. See his seven new poems plus an added treat at the end.

I don’t have any plans for specific stories yet, but I’ll think of something to entertain you with, I’m sure. If you follow my loyal reader, Randall Achorn’s advice of last month and submit a story of the South End or of Rockland you’d like to share, I’d be glad to share it with the rest of the class.

I heard from a few people this month. My good friend Bill Pease of the RHS class of ’52 commented on the Courier site about my ode to summer, “Those Last Days of Summer.” See his comments at the end of that story.

I also heard from Harriet Sleeper Miles, a cousin of my good friend Sandra Sleeper Zimmerman. We reminisced back and forth a few times. She enjoyed my “Braids and Ink Wells” story, having been a victim of such an ugly deed. She was nice enough to order my book. Thanks, Harriet. Nice to hear from you.

I also was glad to hear from Kit Harrison, a columnist for the Courier regarding some questions I had about the state of education today. She explained her four Cs to me which is needed today as much as the three Rs were in my time. Her Cs are: Communication, Collaboration, Creativity, and Critical Thinking. Good things to consider for sure.

I hope you are all supporting your local pro team, the Rock Coast Rollers. They are not just a team but are caring individuals who look for organizations to do benefits for. Kudos to all of them and for volunteering to clean up the garbage left behind by coming last in the Lobster Festival Parade. WTG girls!

Health wise I just got two, count ‘em, two cortisone shots today. One in my right knee and one in the left foot which has some tendinitis in it. Doc told me to go ride the stationery bike and come back and see him in four weeks. Let’s hope things are better by then.

Wish Nanci and I luck as we make the transition with our buddy Butch to the new apartment. One good thing, if we have the same layout as this one, we’ll know where everything goes and it shouldn’t take us long to get settled.

Butchie says as long as he has his favorite blankie on his favorite spot on the couch he guesses he can stand the mess a little bit longer. Just don’t bother me when I’m trying to sleep.

Thomaston Library News

(There may be more than one entry for the Thomaston Library throughout the month. I will edit it when the event is over and date any new entry for you.)

Intergenerational Book Club to Discuss Breakfast with Buddha

On Tuesday, September 17th, at 2:30 PM, the Thomaston Public Library's Intergenerational Book Club will discuss Breakfast with Buddha by Roland Merullo.

Otto Ringling, a New York-based editor of food books and a religious skeptic, reluctantly goes on a road trip with Volya Rinpoche, a Siberian monk. This story, narrated in the first person by Otto, describes Otto's thoughts and beliefs, his conversations with Rinpoche, and his gradual acquisition of new perspectives on the world as well as his life, as a result of Volya Rinpoche's company.

On the third Tuesday of each month, the Intergenerational Book Club, a group of men and women of all ages, comes together to share their opinions and ideas about the book selection. Extra copies of the books are purchased by the Friends of the Thomaston Public Library from the Annual Appeal funds. We thank you for your donations. All are welcome.

Joanna Hynd is pictured reading at the Children’s Festival.

 

Read Aloud Comes to Thomaston

Starting September 25^th at 3pm, the Thomaston Public Library will begin read aloud time aimed at the slightly older 8 to 12 age group. “We would like to invite families of all ages to come and listen and draw story boards of the story as we read along,” says Assistant Librarian, Joanna Hynd. The Story Hour will be kicking off with The One and Only Ivan, the most recent Newbery award winning novel. The plan is to have every Wednesday after school be a time to read more of the novel and share reviews of other novels.

 

 

Submitted by Ann Harris

Saltwater Film Society Screening of Strictly Ballroom

Thursday, September 26, 6:30 PM

 
A 1992 film directed by Baz Luhrmann, this wildly off-beat comedy is about a male dancer (played by Paul Mercurio) who refuses to follow the accepted rules of ballroom dancing and creates his own style of choreography, which infuriates the ballroom-dancing establishment.

Before he's scheduled to compete in the Pan-Pacific ballroom championships, he's forced to take up a new partner (played by Tara Morice), a beginner who initially seems without promise. With his help, she turns into an assured and wonderful dancer.

Baz Luhrmann's visual style may be too bright, gaudy, and exaggerated for some tastes, but he treats his characters with compassion, which makes Strictly Ballroom an engaging comedy.

For more information about the Saltwater Film Society, please see their website, http://www.saltwaterfilmsociety.org/.

Labor Day Recipes

(From www.myrecipes.com)

Greek Burgers

·         Aiolli

·         1/2 cup (2 ounces) crumbled feta cheese

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·         2 tablespoons light mayonnaise

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·         2 tablespoons plain fat-free yogurt

·         1/4 teaspoon coarsely ground black pepper

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·         1 garlic clove, minced

·         Burgers:

·         5 (1/2-inch-thick) slices red onion

·         Cooking spray

·         1 pound lean ground round

·         2/3 cup fresh breadcrumbs

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·         1/3 cup chopped bottled roasted red bell peppers

·         1/4 cup chopped fresh parsley

·         1 teaspoon dried oregano

·         1/4 teaspoon salt

·         1/4 teaspoon coarsely ground black pepper

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·         1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

·         1 large egg, lightly beaten

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·         2 garlic cloves, crushed

·         5 (1 1/2-ounce) sourdough sandwich buns

Preparation

1.    To prepare aioli, combine first 5 ingredients in a food processor; pulse 1 minute or until smooth. Cover and chill.

2.    Prepare grill or broiler.

3.    To prepare the burgers, place onion slices on a grill rack or broiler pan coated with cooking spray, and cook 2 minutes on each side. Set aside.

4.    Combine the beef and the next 9 ingredients (beef through crushed garlic) in a large bowl. Divide the beef mixture into 5 equal portions, shaping each portion into a 1/2-inch-thick patty. Place patties on grill rack or broiler pan coated with cooking spray, and cook for 6 minutes on each side or until burgers are done. Spread 1 1/2 tablespoons aioli over top half of each bun. Place patties on bottom halves of buns, and top each with 1 onion slice and top half of bun.

Victoria Riccardi, Cooking Light
MAY 2000

To check out more burger recipes go to the my recipes site: Ultimate Burger made with Brisket or Chuck; Gold Nugget Burger; Tomato & Mozzarella Burger; Italian Meatball Burger; Spicy Cheddar-Stuffed Burger; Open-Faced Burger topped with onions and mushrooms.

         Honey-Chipotle Beans

Ingredients

·         Cooking spray

·         1/2 cup minced shallots (about 5 ounces)

·         1 tablespoon ground cumin

·         1 tablespoon minced garlic

·         1/2 cup tomato puree

·         1 tablespoon canola oil

·         1/4 cup honey

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·         1/4 cup cider vinegar

·         2 tablespoons molasses

·         1 tablespoon Worcestershire sauce

·         1/4 teaspoon salt

·         2 chipotle chiles, canned in adobo sauce, seeded and chopped

·         2 (28-ounce) cans baked beans

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Preparation

1.    Preheat oven to 300°.

2.    Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shallots; sauté 4 minutes or until golden. Add cumin and garlic; sauté for 1 minute. Add tomato puree and oil, and cook for 2 minutes or until thick, stirring constantly. Add honey and the next 5 ingredients (through chiles). Reduce heat; simmer for 10 minutes, stirring occasionally.

3.    Combine beans and shallot mixture in a 2-quart baking dish. Bake at 300° for 1 hour or until thick and bubbly.

Jennifer Martinkus, Cooking Light
JULY 2006

There are about 20 more recipes for beans on this site in case you want something besides the traditional New England Baked Beans, as yummy as they are.

Grilled Cheesy Corn

Ingredients

Ears of fresh corn

Salt

Melted Butter

Smoked Paprika

Grated Cotija or Parmesan Cheese

Fresh lime wedges

Preparation

1.    Preheat grill to 350° to 400° (medium-high) heat. Pull back husks from ears of fresh corn; remove and discard silks. Tie husks together with kitchen string to form a handle. Soak in cold salted water to cover 10 minutes; drain. Grill corn, covered with grill lid, 15 minutes or until golden brown, turning occasionally. Remove from grill. Brush corn with melted butter; sprinkle with salt, chili powder, smoked paprika, and grated Cotija or Parmesan cheese. Serve with fresh lime wedges.

Southern Living
APRIL 2011

Bacon Potato Salad

Ingredients

6 to 8 potatoes (about 3 lbs.)

6 green onions chopped

2 celery ribs finely chopped

2 tbsp. diced pimiento diced

¾ tsp. salt

¼ tsp. pepper

½ cup mayonnaise

½ cup sour cream

Garnishes: parsley, celery sticks

Preparation

1.    Cook potatoes in boiling water to cover in a Dutch oven over medium heat 15 to 18 minutes or until tender. Drain and let cool slightly.

2.    Place potatoes in a large bowl. Add bacon, chopped green onions, and next 4 ingredients. Stir together mayonnaise and sour cream until blended. Pour over potato mixture, tossing gently to coat. Cover and chill at least 1 hour. Garnish, if desired.

Note:

Round white potatoes work well in this recipe. To lighten, use light mayonnaise and sour cream. To make ahead, peel and cut potatoes the night before, cover with water, and chill.

M. Jane Wright, Birmingham, Alabama, Southern Living 

JULY 2005

For Dessert

Sister Sara recently posted this recipe on Facebook. Try it for your holiday dessert. Sorry, I deleted the picture by mistake.

Pumpkin Crunch Cake

Ingredients

1 box yellow cake mix

1 can (15 oz.) pumpkin puree

1 can (12 oz.) evaporated milk

3 large eggs

11/2 cups sugar

1 tsp. cinnamon

½ tsp. salt

11/2 cups chopped pecans (original recipe calls for ½ cup)

1 cup butter, melted

Preparation

Set oven to 350 degrees. Grease 9x13 inch pan. Mix pumpkin, milk, eggs, sugar, cinnamon and salt. Pour into pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans. Bake for 50-55 minutes.

Have a Great Holiday!