December Letters to the Editor
Need a good reason to spot the newt?
This month’s lucky (and fearless) newt spotter will receive a hand-poured soy scented candle, bath gel, body lotion, bath salts and a bar of soap in a basket from Nutfield Candle of Goffstown. (www.nutfieldcandle.com) This company declares itself to have “the best burning candles here, there and everywhere!”
Nutfield Candle is a proud member of NH Made (www.nhmade.com), the state’s official non-profit booster of locally generated products and services. (Just for the record, New Hampshire Magazine is a proud member, too.)
Newt Winner and Answers
Last month’s “Spot the Newt” winner is Pam Thoits of Yarmouth, Maine. November issue newts were on pages 70, 79, 84 and 86.
Where Credit’s Due
After reading the UpFront in the November issue of New Hampshire Magazine I realized that my temporary driver’s license had expired and of course I dreaded getting back in that line. I must report the positive results I experienced reaching the N.H. Dept. of Motor Vehicles today. I tried calling the phone number provided with the temp and did not get through, so I went to the Web site, where I found the Concord office closed at 4:15, which explains why they didn’t pick up the phone at 4:25 when I called.
I sent an e-mail inquiring if my permanent license had been mailed to me as my temp expired and left my cellphone number.
Not five minutes later my cellphone rang and Maria Buchman, from Director Beecher’s office, called me. I was thrilled. She confirmed my license had been returned because there was no mailbox up at my new place when it arrived -quicker than expected. (The P.O. won’t forward your license.)
So, Maria took care of having it re-sent. She also e-mailed me a change of address form to fill out since the “a” after my street number was missing.
Thanks to New Hampshire Magazine for giving me a timely reminder and a chance to give credit due to the NHDMV.
G. Constance Audet
I made the Indian pudding [November 2008], but I assumed it was 1/2 cup of cornmeal and since [there was] no oven temp I used 360 degrees. I did use skim milk and didn’t get the “mush” stage and it was a bit “loose” after baking, but after being in the fridge overnight it did firm up. Should I use regular or skim milk? Otherwise, it tasted very good. Thanks.
Editor’s Note: Yes, it is 1/2 cup of cornmeal. Chef James recommends using whole milk. Sorry it was confusing.
It’s and Its
A well-written, attractive publication that I thoroughly enjoyed until I saw the ad for Andersen Windows on the back cover. I realize that you accept such copy as received but a third grade student would have a failed grade on such writing for the incorrect use of “its” and “it’s.” Perhaps the writer was the victim of a movement in education that correcting grammar/spelling stifles creativity. As a retired teacher of mathematics I require accuracy!
Dorothy R. Schafer
I was delighted to encounter your new magazine at the Strawbery Banke Harvest Festival on October 4.
It’s about time New Hampshire got a good magazine of its own. There is so much potential for readers who live in the state as well as out-of-staters who appreciate New England. I really liked “Liking Lebanon” – the articles and photos brought to life a town I’ve never been to and now I want to go.
However, Constance Lathrop Luedtke had a point in her letter to the editor when she said a whole issue devoted to dentists was a bit much – and so is a whole issue devoted to lawyers! Probably the only readers who would not find that yawn-inducing would be the dentists and lawyers themselves and possibly their mothers.
Good Time Had By All
Thank you for mentioning the Colonial Farm Inn, New London, in your recent issue.
We want to compliment John and Heidi Greene and their wonderful staff at the Colonial Farm Inn for the superb family dinner they hosted for us on Columbus Day.
The four-course meal was excellent, the decorations simple but elegant, the service was the best and the restaurant itself something to write home about. Kudos to your magazine for sharing news about this great restaurant.
Jerry and Linda Edwards