Update 9-9-14

Hi,

 

The usefulness of communication.  Some information for Tom McPartland:

 

First, from Tina Williams Willis:  You wanted to know about contacting Kenneth Williams, class of '64.  He was my brother, and he passed away in 1981.  He drowned in the Long Island Sound on Memorial Day.  He fell off his boat late at night, and with the darkness and the rough water, his girlfriend was not able to rescue him.

    My brother went to Kings Point Merchant Marine Academy in Kings Point.  He went on to being the top electrical engineer for Grumman.  He designed the electrical system for the F-14 Tomcat and also for the lunar LEM.  I am very proud of all he accomplished in his short life.
    My sis is Janice Williams Teeuwe, and we both live a long way from Valley Stream.  She lives in Colorado, and I have lived in Riverside, California, since 1977.
    Just wanted to update you.  If you would like more information, please write.  I can also send some photos.

Similarly, from Janice Williams Teeuwe:  Good morning.  Just sending a quick note about my brother, Kenneth Williams, class of 1964.  Very sadly, he drowned on May 25, 1981.  It was under investigation on how it happened, but we never had closure there.  It's been a very sad part of my life, as he is missed terribly.  On a positive note, he did all the electrical work for the LEM before it went up.  God bless his soul.

 

Next, from Larry Rugen:  I am Facebook friends with Carol Bosinius' sister, Jean.  I passed on to Jean the information and request to contact Tom McPartland from last week's update.  Carol's married name is Schiffmacher, and I think she resides in Lloyd Harbor.

 

And from Betsy Fels Pottruck:  Marjorie Newman Lynn is on Facebook, so you can message her there.  She is also the sister-in-law of Peter Blumenthal, who has a dental office in Boca Raton, so you could call there to find her.  I am pretty sure she lives in Philadelphia.

 

And from Tom McPartland:  I just got finished reading the newsletter when those forwarded notes arrived.  Those were quick responses.  Thanks.

 

On an entirely different subject, from Amy Bentley Kassak:  About that obituary you ran last week about Peter Lugar -- he died at the Valley Stream Railroad Station in 1941.

    It's very nice to honor him, even now.  Gone, but not forgotten.  It's still a sad event, whenever the year.

 

[Rich -- Ah, yes, well, gee, gosh:  the note from Barbara Blitfield Pech didn't mention the year.  But a little context helps.]

 

From Jeanie DeGennaro Utter, for Zelda White Nichols:  The luncheonette on Mill Road was Molly's.

 

[Rich -- On this, I have context:  We mainly called it "the candy store."  As in my dad saying, "Run up to the candy store, and buy me a pack of cigarettes."  Then he'd flip me a quarter.  Simpler times.  In high school, I heard it called "Molly and Leo's," but never before that.  And Molly and Leo must have been a lot nicer to high school students who came in every day for lunch and remember them fondly.  All my friends and I ever got, from both of them, was a snarled:  "Either buy the comic book or get out of here.  This isn't a library.  Scram!"]

 

From Ed Albrecht, for Eric Hilton:  Another lifetime ago, I had the pleasure of taking a photographer down to Key West and spending a week photographing aboard a Navy hydrofoil.  I actually would go below deck and set up the shot and leave the photographer to do his thing.  We were creating a brochure or catalogue and shooting the instrument panels.  I was the art director on the account at an agency on Long Island called Greenstone & Rabasca Advertising.  An incident that happened while we were there:  I forgot something in the rental car, so I wandered off the ship to retrieve it.  On my way back up the gangplank, a guard yells, "Halt!  Who goes there?"  I hadn't heard that since I pulled guard duty in Germany back in 1967.  I said. "You know me.  I just walked to my car to get something."  Eventually, they let me back onboard.  Yes, we did get clearances to board, but this guard carried it a bit far.  Bob Mattson of Sperry was with us.  I know you knew him, Eric.  The thing I remember the most from Key West were the restaurants -- they were fabulous.  It was one of my favorite trips.

 

Finally, from Barbara Blitfield Pech:  I realize this isn't a recipe exchange, but in response to Zelda White Nichols' plight, I'm offering her a Plan B -- make your own bialys.  Still, most major grocery chains -- 
Walmart, Target, Whole Foods, and locally for me, Publix and Winn Dixie -- do carry frozen bagels and bialys.

 

Barbara's Bialys

 

    Ingredients

 

1 medium onion
4 Tbsp. vegetable oil and/or melted butter, divided
2 1/4 tsp. active dry yeast
2 tsp. sugar
1/2 tsp. freshly ground black pepper
6 cups flour, plus more for kneading and shaping
1 Tbsp. sea salt
1-3 tsp. poppyseeds

Prep Time: 180 minutes
Cook Time: 30 minutes

Total Time: 210 minutes
Yield:  2 dozen Bialys

 

    Instructions

    Peel and finely chop the onion.
    Heat 2 Tbsp. of the vegetable oil or butter in a large frying pan, add the onion, and cook over medium low heat, stirring frequently, until the onions are translucent and very soft, about 5 minutes.  Set aside to let cool.
    In a large bowl, dissolve the yeast in 2 1/4 cups warm water.  Let sit until it gets foamy on top, about 5 minutes.  (If it doesn't get foamy, toss it out and start again with new yeast.)
    Stir in about 1/3 of the cooked onions, the remaining 2 Tbsp. oil or melted butter, and the sugar, pepper, and 3 cups of the flour.
    Cover and set aside until the starter dough doubles in bulk, about 1 hour.
    Stir in the salt and remaining flour.  If you have a standing mixer, this is best done with the dough hook.  Run until the dough forms a solid, elastic-feeling dough that pulls away from the sides of the bowl.  If kneading by hand, you will need to turn the dough out onto a well-floured surface and knead until the dough feels elastic.  In any case, try to avoid working in too much extra flour.
    Put dough in a clean, oiled bowl, cover, and set aside until doubled in bulk, about 1 1/2 hours.
    Preheat oven to 500°F, making sure a rack is positioned in the lower third of the oven.
    Stir poppyseeds into the remaining sauteed onions and set aside.
    Prepare 1 or 2 large baking sheets – either line them with parchment paper or brush/spray them lightly with vegetable oil.  When the dough is risen, gently punch it down and turn it onto a well-floured surface.  Knead a few times and cut into 24 even pieces.
    You will need to shape and bake the bialys in batches.  Work each piece of dough into a disk about 5 inches wide, set on the prepared baking sheet(s), and top with a spoonful of the onion-poppyseed mixture.
Repeat to fill a baking sheet, and cover the remaining pieces of dough to work with later.
    Put shaped bialys in the hot oven, quickly throwing 1/4 cup cold water on the floor of the oven, and bake until golden and cooked through, about 10 minutes.
    Transfer baked bialys to a cooling rack.  Repeat with remaining pieces of dough.

 

    Enjoy!

 

 The repeated upcoming reunion information:

 

    Again, if anyone knows any way to contact the following people, please let me know:  Gail Bershatsky, Sharon Bosten, Karen Brintz, Timothy Bristol, William Brodsky, Natalie Cahane, Theresa Carlton, Robert Curio, Eileen Davies, Diane Fisher, Katherine Gifford. Ann Ginty, Jane Greenstone, Roberta Haister, Peter Harris, Kevin Hopkins, Thomas Huber, Peter Intelgia, Diane Jordan, Nick Karakarlis, Sharon Klein, Helene Levy, Margaret Nelson Ludwig, Wendy March, Mary McCauliff, Charles Meyer, Judith Miller, Sherry Tarde Moss, Ellen Newman, Kathleen Newman, Alvin Paige, Grace Piccione, Arlene Ruder, Diane Rusinowski, Laura Schieck, Alan Schoenfeld, Linda Sheldon Fox, Irene Taussig, Edgar Taylor, Margaret Warinsky,  and Maureen Wurtzburg.

 

The class of '64 reunion:  Friday, October 10, 2014, 6 to 11 PM.  $70 per person, cash bar.  Hyatt Regency, Hauppauge, New York.  Committee phone numbers:  Tom McPartland  570-223-2577.  Ken Silver: 631-463-2217.  Bette Silver: 631-463-2216.

 

The class of '65  50th Reunion:  April 24 through April 26, 2015, Hyatt Regency, Hauppauge. 

 

The South '65 e-mail addresses: reunionclass65 . blogspot . com  (remove the spaces)

 

The South '65 photo site: picasaweb . google . com/SouthHS65    (ditto)

 

 

Rich