Washington's Spies Escape Room Open Now!

Author: Claire Menard

Focus On: Larry Untermeyer

by Claire Menard

At 91 years old, Larry Untermeyer is still very much the international jet-setting man-about-town he was back in his days as an original “mad man” in the heady golden era of Manhattan’s advertising scene. A 58-year resident of Westport, Larry moved here with wife, Nikki, and raised two children. He is known to most about Westport as the gentleman with the camera—a second career born out of a hobby from his advertising days. The adopted son of the celebrated poet, Louis Untermeyer, Larry’s life reads like an adventure novel: He’s been on the stage, served in the Army during the Korean War both entertaining troops and as a special service agent, worked as a producer in television, radio, motion pictures and documentaries. He continues his world travels—58 countries and counting– including, recently, a photo-safari to Africa.  

“Being cooped up is hardest for me. I feel like a caged lion but I think we’re all handling it. The town is handling it. It’s a great town, by the way, I wouldn’t have lived anywhere else and I could have. I stayed here because of the beautiful town and great people.  

I could go crazy if I wanted to but I don’t want to. I do wish I was a few years younger to be running around. I have another great-grandchild on the way in August, in Germany. My first great grandchild—Luna—is 1 ½. I wanted to go to Germany and Italy this year, but that’s all blown up now. Of course, I don’t know if I’ll ever see them again. I’m here waiting to see if I can travel. I still take pictures from my window—a lot of them. And I have a lot of pictures to organize, so I’m pretty busy here.

I can’t complain—I’ve been lucky in my life in many respects. I’ve twisted through the forest and made it through. A lot of my friends didn’t. If I can hang in for a few more years until we get out of this mess than I can get back to doing what I was doing. 

I’ve been lucky in my life in many respects. I’ve twisted through the forest and made it through.

I am very fearful about the fact that I don’t think this country will be the same again. I think we are in for terrible times for the next generation. It will depend on the next president. If it’s Trump for another four years I wouldn’t want to be here, he is a horrible man who has done horrible things. I have no respect for anyone in the Congress, even Democrats, who didn’t scream enough and didn’t do enough to fight. The little TV that I watch is so full of disinformation that it’s disheartening. I am afraid this country is going to be a dictatorship soon –it’s all being made up as they go along and nobody stops them. 

For now, I’ll stay in my house and behave. I can do it. I get angry but I can do it. When the weather turns better, I’ll be on the porch. Of course, there’s a number of things I worry about– I can’t get cleaners in or house maintenance done.  But hey, if my yard grows to be a big field, I might have to plant oats and alfalfa. When I was young, I grew up on a farm in upstate New York so I’m very familiar with that sort of thing. I just remind myself, I have a beautiful house, and a beautiful property. I still have a few dollars in the bank. I’m luckier than 99% of the people in the world. 

Explore More of “Westport In Focus”

To read more of the museums long lens oral histories please visit the Westport In Focus page.

Read More

Hoe Cakes & Honey

by Claire Menard

This recipe for hoecakes is adapted courtesy of George Washington’s Mount Vernon. The first president was a fan of these cornmeal pancakes and often had them for breakfast generously drizzled with honey—of which he was particularly fond. Washington’s affinity for the stuff was so well known that during the time of the first presidency, so many well-wishers left local honey at Washington’s Philadelphia door, that there was always a surplus.  

We call for baking spray or safflower oil to fry the hoecakes. You may use any flavorless oil that you like as long as it has a high scorch point, including lard or shortening. 

Ingredients

  • 1/2 teaspoon active dry yeast 
  • 2 1/2 cups white or yellow cornmeal, divided 
  • 3 to 4 cups lukewarm water 
  • 1/2 teaspoon coarse salt 
  • 1 large egg, lightly beaten 
  • Safflower oil or baking spray as needed 
  • Melted butter for drizzling  
  • Honey or maple syrup for serving 

Directions

Mix the yeast and 1 1/4 cups of the cornmeal in a large bowl. Add 1 cup of the lukewarm water, stirring to combine thoroughly. Mix in 1/2 cup more of the water, if needed, to give the mixture the consistency of pancake batter. Cover with plastic wrap, and refrigerate for at least 8 hours, or overnight. 

  1. Preheat the oven to 200°F.
  1. Make the hoecakes: Stir 1/2 to 1 cup of the remaining water to the batter. Stir in the salt and the egg, blending thoroughly. Gradually add the remaining 1 1/4 cups of cornmeal, alternating with enough additional lukewarm water to make a mixture that is the consistency of waffle batter (similar to cake batter). Cover with a towel, and set aside at room temperature for 15 to 20 minutes. 
  1. Heat a griddle or large, wide skillet on medium-high heat, and brush 2 teaspoons of safflower oil. Alternatively, you may spray the griddle with baking spray. Drop a scant 1/4 cup of the batter onto the griddle and cook on one side for about 5 minutes, or until lightly browned. Repeat but do not crowd the griddle or pan. Make sure there is at least 2 inches between each hoecake.  
  1. With a spatula, turn the hoecakes over and continue cooking another 4 to 5 minutes, until browned.
  1. Place the hoecakes on an oven-proof platter, and set it in the preheated oven to keep warm while making the rest of the batch. Drizzle each batch with melted butter.
  1. Serve the hoecakes warm, drizzled with honey or maple syrup. 

The Sherry Flip

by Claire Menard

Taverns in early America served a variety of drinks including beer, wine and spirits. Mixed drinks weren’t the sophisticated quaffs we know today. Often combining liquors for the best bang, heavily spiced and including for body, nutrition and froth, early American cocktails were served room temperature, warm or even hot since ice was not available. A common sailor’s drink, The Flip featured beer, rum, and molasses that was heated with a hot iron and served warm. 

Ingredients

  •   1 large egg 
  • ½ ounce (1 tablespoon) Simple Syrup* 
  • 2 ounces (¼ cup) East India Solera Lustau Sherry or sherry of your choice 
  • Nutmeg for garnish 

Directions

Makes 1 drink 

  1. Crack the egg in a small bowl then pour the egg into a cocktail shaker or blender. Cracking the egg into another vessel allows you to remove any bits of shell and to also ensure the egg is fresh enough to use before pouring into your main mix. 
  1. Add the simple syrup and sherry. Seal the shaker and shake vigorously away from you for 30 seconds. Alternatively, if using a blender, mix in high speed for 15 seconds. 

Reviews for April 20th

by Claire Menard
Although the earliest years of American history are often presented to us through the singular view of the patriot story, history tells us that those who lived during the American Revolution were a myriad and complex group. We know for example only a third of the country supported revolt while another third remained loyal and yet another third remained ambivalent. The Black Presence in the Era of the American Revolution offers yet another lens onto the experience of Americans during this era. The book explores the experience of African-Americans, brought to the colonies as enslaved people and then largely denied citizenship in what would become the new nation. Author’s Sidney Kaplan and Ellen Nogrady Kaplan tell this complex history beginning with Crispus Attucks, the first victim of the Boston Massacre and then explores soldiers and sailors on both sides of the conflict, clergymen, businessmen, artists and public advocates. This richly compelling though historically rigorous work will offer readers a new view on the oft-told stories of the American Revolution.
Book Review: The Black Presence in the Era of the American Revolution Ramin Ganeshram
1776, as the year implies, the book chronicles many of the key military events (Siege of Boston, Battle of Brooklyn, Battle of Trenton) at the outbreak of the American Revolution in 1775 and 1776. It also profiles many of the individual personalities behind these serial engagements. It is an excellent work made even better with a side by side read of David McCullough’s Pulitzer Prize winning biography of John Adams. McCullough has a fantastic way of taking extremely well-researched source material and bringing it to life in a style that will remind you of your favorite college professor.
Community Book Review:  
1776 by David McCullough David Krasne