Irish Soda Bread… the Quickest of Quick Breads (and One of the Best)

Irish soda bread, like most recipes attributed by Americans to Ireland, has lean bones — in this case just flour, baking soda, salt, and buttermilk. It’s a quick bread of the sort that became popular in the mid-19th century in America with the commercial availability baking soda and when half of all immigrants to the United States came from Ireland, many fleeing the potato famines that cost the lives of perhaps a million people. And like most things American, this austerity is supplemented with modest luxury, here dried fruit and caraway. The dough comes together in a less than 10

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Clare Byrne Tonight at Nightingale’s Cafe

Guilford-based musician and songwriter Clare Byrne will be appearing this Friday at Nightingale’s Acoustic Cafe in Old Lyme. Take a look at our interview with Byrne — now a regular arts columnist for CT Examiner — earlier this summer. Byrne will be appearing solo, with a guitar, a piano, and “lotsa songs, just some old, some new, some borrowed, many blue.” 7:30 – 9:30PMNightingale’s Acoustic Cafe68 Old Lyme StreetOld Lyme, CT

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Max Creek Brings Joyous Jams to The Kate

The Connecticut-based group known for an eclectic musical style mixing rock, jazz, soul, country and Calypso with jams in the vein of the Grateful Dead and Phish is playing The Kate Friday, December 6, 2019 at 8:00 pm. The 250-seat venue is located on the Main Street of Old Saybrook.  With a steady grouping since the mid-1970s of guitarist Scott Murawski, keyboardist Mark Mercier and bassist John Rider, Max Fish got its start almost a half-century ago in Hartford before current drummer percussionists Bill Carbone and Jamemurrell Stanley were born. According to Rider, the band was started to “give people

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Cool Weather and Comfort Food in Chester, CT

We stopped into River Tavern in Chester early the other night for dinner, taking a corner table for two in the back dining room by the window. Staff was still sitting at the bar. Across the room, chef-owner Jonathan Rapp was maneuvering pans alone in the tiny open kitchen. After almost twenty years as one of the reliably best places to eat in southeast Connecticut, we didn’t really arrive expecting, or even wanting, surprises. And I have to admit that increasingly when I eat there – five times in the last year — I find myself picking from quiet and

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