Outside it was a brisk, grey, slightly wet day – in other words, perfect weather for bowling! Inside Somerville’s Sacco’s Bowl Haven, thirty BSC members gathered for a couple of hours of bowling and socializing, fueled by pizza and lemonade. Our group was assigned four consecutive lanes in what felt like a cozy corner on the side away from the Flatbread Company. Each lane has comfortable seating and a table for six players. Behind this area, there’s a divider with a narrow counter where one can stand, watch the action, socialize and eat. The overall layout invites both bowling and hobnobbing, and there seemed to be an equal number of us doing either at any given time.
Among those of us who bowled, many (including yours truly) didn’t keep score. We just enjoyed knocking down pins and cheering on others to do the same. And if, by chance, our best attempts to topple a pin failed, so what! We pushed the button and moved on, as did the still-standing pins. Among other newsworthy details, it should be noted that at least one person arrived perfectly attired in a classic bowling shirt!
And at least one group kept score! Is Ricardo explaining the fine points of scoring to a captive audience in one of the photos?
And finally, near the end, someone with no shame obtained a device designed to deliver a ball down the lane more precisely than most of us can; but alas, in the end it, too, disappointed. Oh well. This was all the evidence (and excuse) some of us needed!
Yesterday’s meal planning experience reminded me of the axiom “home is where the hearth is”. True, we were in a commercial kitchen at the Melrose UU Church where nary a fireplace is to be found, but our group of sixteen brought a coziness to the space that was further enhanced by chef extraordinaire, Jay Diengott, who guided us through the preparation of a vegetarian, gluten-free meal. Jay started with an overview (documented in a 5-page handout) and then quickly moved on to food prep. Soon we were all participating as Jay directed the work-flow and kept up a running commentary, offering tips such as how to more efficiently chop vegetables (especially onions), pointing out that some spices and herbs elicit strong reactions (cumin and cilantro), and explaining that she chose quinoa for one of the salads because it is a complete protein source — always an important consideration in vegetarian cooking. Jay also demonstrated the use of two grating utensils, the mandolin and microplane. The main course was baked falafel, which generated a good deal of discussion about working with dried beans. Jay had soaked the chickpeas overnight and then used a food-processor to grind and mix them (still raw) with the other ingredients before baking. Dessert was candied pecans, a simple and delicious finish to a perfect meal!
Jay Diengott (email@example.com) specializes in gluten-free cooking and today’s menu of cucumber salad, quinoa salad, baked falafel, and candied pecans was an easy and delicious example that provided an excellent opportunity to broaden our culinary skills!