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About The daily Astorian. (Astoria, Or.) 1961-current | View Entire Issue (Oct. 8, 2015)
GRAB BAG book shelf • glimpse • wildlife • pop culture • words • q&a • food • fun COLUMBIA BAR O rg a n ica lly g ro w n flo w ers Ed ib les • Co o kin g Oils Tin ctu res • To p ica ls Photo by Matt Love The Seaside Public Library often hosts visiting authors. A G LIMPSE I NSIDE An occasional feature by MATT LOVE Seaside Public Library I pulled into the parking lot of the Seaside Public Library on an overcast evening and saw the billboard advertising my reading. It was the final stop of my tour promoting “A Nice Piece of Astoria: A Narrative Guide.” I’d gigged the book all over Portland and down the Oregon Coast in 2015, 16 events total, evangelizing for Astoria and the vitality of its past and future. It had been a great run, but I was ready to move on. Seaside’s library is one of my favorite on the Oregon Coast, and I’ve pretty much visited them all in my literary life. The building, grounds, interior and staff all merge to exude a wonderful feeling of erudition. Assistant Director Jon Burke greeted me after I walked into the presentation room as he prepared coffee and cookies for the event. He asked me if needed water (I did) and I asked about the history of the library. He told me it opened seven years ago, and a Seaside man named El- wood Groot donated a lot of money to help build it. Then Jon and I launched into a spirited conversation about — what else? — books! He recommended a mod- ern Western written by a Portland author and encouraged me to write one — a Western! Maybe I will and set it at the Oregon Country Fair. If I do, I guarantee the gentle sheriff’s name will be Elwood Groot because it’s a great name for a law man with a big heart. The library boasts a fantastic friends group that oper- ates a used book store on site that raises all the funds to provide visiting authors a stipend. The library also hosts Writers at Work, a group “designed for writers to meet and share ideas with local authors.” This is the kind of support that is crucial for aspiring and established writers to succeed. Thank you Seaside Public Library for what you do. The clock struck 7 p.m. We started on time, and Jon in- troduced me to a crowd of around 20 people. The vibe was relaxed, even jovial, and I stepped out from behind the po- dium and the show began. Matt Love lives in Astoria and is the author/editor of 14 books about Ore- gon, including “A Nice Piece of Astoria: A Narrative Guide” and “The Great Birthright: An Oregon Novel.” They are available at coastal bookstores and through www.nestuccaspitpress.com Concentrates: Sha tter, Cru m ble W a x, H on eycom b Submitted image Captain’s Quarters By RYAN HUME Downtown Astoria’s Albatross continues to do amazing things by simply pouring booze on top of booze. As it turns out: It’s really all about having the right booze to pour. On a recent afternoon, shortly af- ter the harvest supermoon finished a total lunar eclipse and began to wane, I happened upon yet another singular concoction dreamed up by master mixologist and owner Eric Bechard that spoke deeply of autumn. The door was open and the cold had followed me inside, but not even the chill in the air or the touch of ice on this bourbon-centric cocktail could cool its inherent warmth. There’s a hint of smoky, peety goodness from the scotch rinse on the backend, while up front you are introduced to a bouquet of herbal tingles by way of the fernet. If one were truly dapper, this is what would be in your thermos at any New England-style leaf burn. Ingredients: 2 ounces Old Grand-Dad bourbon 3/4 ounce Luxardo Mara- schino* 3/4 ounce Fernet-Bran- ca** 3 dashes Regan’s orange bitters A rinse of Caol Ila — a 12-year Scotch whisky, or use a dab of your favorite smoky, Islay scotch Ice Orange peel for garnish P re-filled oil cartridges and pens now available Hig h C BD p ro d ucts a va ila b le N OW ! N O M ED ICAL CAR D N EED ED Dry flow ers only 1/4oz. lim it • M ust be 21 Visit our w ebsite for a list lf a ll our products Profession a l, courteous, frien dly service Directions: Rinse a short glass with a splash of Caol Ila and reserve the excess in another glass for contemplative sipping, preferably by a fireplace. Add the bourbon, maraschino liqueur, fernet and bitters. Mix hard on ice and strain into a shot glass. Garnish with orange peel. N ow pre-order on lin e! (cu rren t pa tien ts): thefa rm a cy420.co m 2911 M a rin e D rive • Asto ria 503.325.3276 EXERCISE THE MIND . . . LEARN BRIDGE SIX FREE LESSONS *Luxardo Maraschino is an import- ed Italian cherry liqueur aged in larch and then ash wood. **Fernet is an intensely herbal, Italian amaro, literally meaning “bitter,” known to make the curious pucker when drank straight. THURSDAYS 10 am - 12 noon Starting Thursday October 15th, 2015 Come play in in the delightful Mary Blake Playhouse 1225 Ave A, Seaside. Call Sue Kroning: (503) 738-7817, cell (503) 739-0264, email skroning@centurylink.net to register (or just come along). —Recipe courtesy of Eric Bechard, owner and bartender at Albatross, pour by Skyler Butenshon S LE E P W E LL, W A K E R E FR E S H E D . . . V ISIT M R . D O O B EES T O SEE W H ICH ST R A INS C A N H E LP Y O U S LE E P home of the 1 OZ. DOOBIE! O N LY P U R E H A P P I N E S S Com e visit u s in RAY M ON D, W A. O n H w y 101 betw een Raym o n d & So u th Ben d 2870 O cean Ave Raym o n d W A 98577 (across from the sm all cem ent plant) BLEW ETT FARM S M r. Doobee’s Hom e of the $10 g ram Q u ality Bu d startin g at $280/ou n ce Foot Lon g K in g 1-ou n ce Doobee D AILY 10 AM - 7 PM 360-875-8016 m r d o o b ees@ g m a i l.co m Anyo ne fro m a ny sta te , a g e 21a nd o ve r, c a n purc ha se pro d uc ts a t M r. D o o be e s. This pro d uc t ha s into xic a ting e ffe c ts a nd m a y be ha bit fo rm ing . M a rijua na c a n im pa ir c o nc e ntra tio n, c o o rd ina tio n a nd jud g m e nt. D o no t o pe ra te a ve hic le o r m a c hine ry und e r the influe nc e o f this d rug . The re m a y be he a lth risk s a sso c ia te d w ith c o nsum ptio n o f this pro d uc t. F o r use o nly by a d ults tw e nty-o ne a nd o ld e r. K e e p o ut o f re a c h o f c hild re n. October 8, 2015 | coastweekend.com | 23