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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
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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,
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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
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October 8, 2015 | coastweekend.com | 23