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Barnstable Patriot
Barnstable, Massachusetts
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April 7, 2006     Barnstable Patriot
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April 7, 2006
 
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By Patriot Staff TJI@barnstablepatriot OPENING TODAY-Keri Florence , a fourth-year Fine Arts student at Barnstable High School , prepares a painting for the Senior Art Show at Guyer Barn on South Street in Hyannis.The show opens with a reception tonight from 6 to 8. Thenewcoach ofBarnstable High School's varsity boys baseball team was misiden- tified in a photo caption last week. He is Sean Dono- van.... The federal govern- ment reached a conclusion last week that a lot of Cape Codders had already ac- cepted in their hearts: that the descendants of the Native Americans who greeted the Pilgrims were indeed a tribe worthy of official recognition. FortheMashpeeWampanoag, it'sabig step on the road to fi- nal confirmation next March, following acomment period... Check the time: if it's before 2 p.m. today, you can still make apresentation on "The New Waveof Rehab Devices" at Rehabilitation Hospital of the Cape and Islands in Sandwich. Call ahead (508- 833-4008) to check whether there's room for you at the free event... If you're going to play cards at the Barnstable Senior Center, leave your money at home. That's the clear instruction from the town to the center's card- playing clubs, as detailed in a Feb. 8 memo from director of community services Lynne Poyant addressed "To all Card Players."Consequences such as disbandment of the offending club, and card players being asked to leave the premises immediately were outlined in the notice, which remains posted at the center. Poyant said that the warning was drafted as a result of a single incident where money was found on the table during a "Fun Fri- day" event. That club chose to leave the center for, ahhh, greener pastures... We're not sure if Baby Boomers are going to be card sharks in their retirement (though remember Bill Clinton's ad- diction to Hearts?), but the Barnstable Senior Center invitesmembers of the Pretty Good, Overall Generation to an "evening of conversa- tion, support and renewal" Wednesday from 5:30 to 7... Sorry if you missed it, but early Wednesday morning, the way we measure the passage of time produced an overly orderly moment: 1:02:03on 4/5/06.Ascribeyour own interpretation here... Some people measure time by the usually annual ap- pearances of TonyBennett at Cape Cod Melody Tent. The great interpreter of American music will be in town June 10 at 8 p.m. Other names recently announced include Elvis Costelio (in ashow with New Orleans legend Allan Toussaint, who created the immortal "Mother-in-Law ") on July 5, Hootie and the Blowfish (July 9), Kenney Wayne Shepherd & Dick- ey Betts (July 20), Melissa Etheridge (Aug. 3), and co- medians Kathy Griffin (Aug. 24) andLewisBlack (Sept. 1). Tickets for children's shows will be available by phone (800-347-0808) or at www. melodytent.org Thursday, for June and July shows next Friday, and for August and September performances next Saturday. The Melody Tent box office will open May 28 at noon. w: -t/j , i - / | | | vi JU4V«*" «•»• I 1 | *?£> j|K*y ^ /ftVcapecodbank.com E^Jit*, -***' X * mam «*- v ' > m ¦ Wkg-V «*c&r ~ Jgj^£ %^ ¦ | wSk Hi M ^^H ^B ^^ST ^1 i^L. ^1 ^1 ^Ki__^^ | ^HtJ^^Q^^HLil^H r i^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ BI^^^^^Bl ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ BANKERS LIFE AND CASUALTY COMPANY We specialize in seniors • MedicareSupplement • Prescription Drug Plan • LongTerm Care Insurance • Life Insurance • FixedAnnuities Complimentary Consultation Christine M.Fitzsimmons,CLTC Licensed Resident Agent 508-477-2800 x201 Wine Dinners 5 Courses with 5 Complimenting Wines BEST OF BOSTON 2005 Awarded by Boston Magazine Zagat Rated...Extraordinary 902 Rte. 28 • So. 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Or, if you like, remove the clamsfromtheir I • shells and toss with a bowl o f spaghetti or linguine. | ' 1 T olive oil 4 cloves garlic , minced | \ 3 shallots, chopped 3/4 C dry white wine I I l/2 t oregano 1/2 t red pepper flakes I I 1/4 t salt 24 littleneck clams , | 2 T chopped parsley ' ¦ In a large skillet , heat oil over medium heat. Add garlic and • shallots and cook 2 mm. stirring often, until tender. Add wine, ' oregan o. red pepper flakes and salt. Bring to a boil and cook I " for 1 min. Add clams to the skillet, cover, and cook 4 min. just | I until clams open up. With a slotted spoon, transfer clams to 4 ¦ | shallow soup bowls, discarding any that have not opened. Stir . I the parsley into the skillet and spoon the sauce over the clams. ' (UUwMe f iif i | I Where the staff isfriendly and the fish is very fresh. \ I 2952 Falmouth Road • Osterville • 508-420-0500 ] I Mon. - Thurs. 10 am to 8 pm • Fri. 10 am to 9 pm " . 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