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December 13, 1984 - A Place to RetreatPage 18 The Suffolk' Times December 13, 1984 Anil'' UNDER NEW MANAGEMENT Spend a quiet, relaxed evening with us on New Year's Eve. WATERFRONT DINING ON OUR HEATED PORCH We are now accepting reservations for Holiday Parties. Open Mon., Wed., Thurs. 12 - 2, 5 - 9 Fri., Sat. 12 - 2, 5 - 10, Sun. 12 - 9 Closed Tuesdays 10% Senior Citizen Discount at Lunchtime. N "At the end �VX NECK RD. A11L1 RU. y Q Mail li link o f Mill Road, y Q on the O PniiND nVf w NUR711 RD water." .��I� 298 -8979 � E- SEASONS GREETINGS 0ANTHONY90 MAIN ROAD, SOUTHOLD 19 Very Special Burger Selections Plus Roast Beef, Steaks and Seafood. Sun., Mon., Weds., and Thurs. 11:30 AM - 9 PM Fri. and Sat. 11:30 AM - 10 PM Wednesday is ITALIAN NIGHT Closed Tuesdays • Gift Certificates OPEN YEAR ROUND 765 -5282 DRAS[3Y'S �k UEST, U LANT HOLIDAY SCHEDULE Closed Christmas Eve and Christmas Day to enable our staff to enjoy the holiday. j, . ►'`� �� Open New Year's Eve (Special Menu from 5 PM, s�< � $12.50 for Early Diners) "Larry Lang Trio" 0eQ arc Complete Dinner (Choice of several entrees) Noisemakers, Hats &Dancing starting at 8 PM for a Gala Evening - $22.50 per person ?PP Open New Year's Day OUR REGULAR MENU ALWAYS AVAILABLE FOR LUNCH AND DINNER DAILY - CLOSED MONDAYS UT. 24 OPEN RESERVATIONS ACUEDCCUE ' YEAR ROUND 122 -3CC2 A Place to Retreat By PAUL STOUTENBURGH I'm sitting in front of the old metal - framed windows in my retreat up back. The dog and I come up here to feed the cows that now munch contentedly on the hay spread out before them. I've started a fire in the old wood stove and its crackling heat now starts its job of penetrating the cold and dampness that have taken possession of these quarters since winter's first chilly blast. The pasture before me has been nib- bled down to its last bits of greenery. Here and there are clumps of bare wild rose and untasty patches of weeds. Every inch of pasture has been nibbled down. From here on, hay will have to be rationed out each day. The little pond has a skim of ice over it. And below, the fish that dined on mosquito larvae a few months ago are asleep deep in the mud. Some glorious day in spring when the sun shines high and bright and their water has warmed up, they'll rise to the surface and mill about in the delight of a new life and a new awakening. Also in front of me is the remaining group of six chickens, their numbers dwindled down by the fox. Their endless search for food through scratching reve- als tiny bits of seed, insect eggs, plant matter and a list of unknowns that prove to be a delicacy for them. It's these scratched bits of nutrient that give the fresh egg of a country yard the special color and flavor that the production line of eggs so sorely misses. Up to my right, the white boxes of my beehives stand out telling another story of life unseen. Inside in a much slower pace, life goes on. The bees hud- dle together to keep warm, their winter supply of honey giving them the energy they need to survive. 'On warm days they'll venture out to do the chores of house cleaning, to get water and even to find a bit of food. But for now, with winter's grip, they'll spend most of their days in the hive. Orchard and Garden at Rest The garden and orchard have lost their green and are now a brown and lifeless mass. What a joy and reward that little plot of land gives us. He who has not planted and nurtured a garden has missed a glow of life that adds so much to our understanding of the world. Perhaps that's what bothered me most on our recent visit to New York City. We had gone with our son and his fiancee for a day in the city to see and feel the hustle and bustle of the Christ- mas season. It was a grand, clear, cool day and we scurried from the top of Cen- tral Park down to the new Seaport in lower Manhattan. The activities and variety of life we passed through stag- ger the mind. No one can see that great city without being impressed. We walked, we took taxis, we traveled the subway; everywhere people were on the move and we were no exception, for we tried to squeeze in every bit the city had to offer. On the way home, during a lull in 9 NORTH FORK ARESTAURANT North Rd. , Southold between Youngs Avenue & Hortons Lane SERVING DINNER ON NEW YEARS EVE Fall Schedule: Open Thurs. - Sun. LUNCHEON 12 - 2:30 DINNER 5 -9 SUNDAY DINNER 12 - 9 SUNDAY EARLY BIRD 12 - 5 Major Credit Cards U.S.S. HOLLAND Site of the First SL+bmarine Base in the U.S. e1 (continued on next page) John C'. -Ross 765 -2111 Galley Ho Restaurant � V Chef /Owner Reservations FRESH LOCAL NEW SUFFOLK, N Y 734 -5330 DIVE i- OBS 7E HS FISH DEAN BLAIKIE LUNCH AND DINNER SPECIALS UT. 24 OPEN RESERVATIONS ACUEDCCUE ' YEAR ROUND 122 -3CC2 A Place to Retreat By PAUL STOUTENBURGH I'm sitting in front of the old metal - framed windows in my retreat up back. The dog and I come up here to feed the cows that now munch contentedly on the hay spread out before them. I've started a fire in the old wood stove and its crackling heat now starts its job of penetrating the cold and dampness that have taken possession of these quarters since winter's first chilly blast. The pasture before me has been nib- bled down to its last bits of greenery. Here and there are clumps of bare wild rose and untasty patches of weeds. Every inch of pasture has been nibbled down. From here on, hay will have to be rationed out each day. The little pond has a skim of ice over it. And below, the fish that dined on mosquito larvae a few months ago are asleep deep in the mud. Some glorious day in spring when the sun shines high and bright and their water has warmed up, they'll rise to the surface and mill about in the delight of a new life and a new awakening. Also in front of me is the remaining group of six chickens, their numbers dwindled down by the fox. Their endless search for food through scratching reve- als tiny bits of seed, insect eggs, plant matter and a list of unknowns that prove to be a delicacy for them. It's these scratched bits of nutrient that give the fresh egg of a country yard the special color and flavor that the production line of eggs so sorely misses. Up to my right, the white boxes of my beehives stand out telling another story of life unseen. Inside in a much slower pace, life goes on. The bees hud- dle together to keep warm, their winter supply of honey giving them the energy they need to survive. 'On warm days they'll venture out to do the chores of house cleaning, to get water and even to find a bit of food. But for now, with winter's grip, they'll spend most of their days in the hive. Orchard and Garden at Rest The garden and orchard have lost their green and are now a brown and lifeless mass. What a joy and reward that little plot of land gives us. He who has not planted and nurtured a garden has missed a glow of life that adds so much to our understanding of the world. Perhaps that's what bothered me most on our recent visit to New York City. We had gone with our son and his fiancee for a day in the city to see and feel the hustle and bustle of the Christ- mas season. It was a grand, clear, cool day and we scurried from the top of Cen- tral Park down to the new Seaport in lower Manhattan. The activities and variety of life we passed through stag- ger the mind. No one can see that great city without being impressed. We walked, we took taxis, we traveled the subway; everywhere people were on the move and we were no exception, for we tried to squeeze in every bit the city had to offer. On the way home, during a lull in 9 NORTH FORK ARESTAURANT North Rd. , Southold between Youngs Avenue & Hortons Lane SERVING DINNER ON NEW YEARS EVE Fall Schedule: Open Thurs. - Sun. LUNCHEON 12 - 2:30 DINNER 5 -9 SUNDAY DINNER 12 - 9 SUNDAY EARLY BIRD 12 - 5 Major Credit Cards U.S.S. HOLLAND Site of the First SL+bmarine Base in the U.S. e1 (continued on next page) John C'. -Ross 765 -2111 Galley Ho Restaurant � V Chef /Owner Reservations FRESH LOCAL NEW SUFFOLK, N Y 734 -5330 DIVE i- OBS 7E HS FISH DEAN BLAIKIE LUNCH AND DINNER SPECIALS DAILY FRESH OPEN 7 DAYS A WEEK FRESH LOCAL CLAMS ALL YEAR ROUND LOCL OYSTERS LUNCH : Mon. -Sat. 11:30 -3:00, Sun. 12 -3 1 DINNER : Mon.- Fri. 5 -10, Sat. 5 -11, Sun. 12 -9 ALL MAJOR CREDIT CARDS ACCEPTED December 13, 19$4 The burtom :1`imes Pftge,19 Photo by Roger Stoutenburgh RETREAT - -An old sprout house of my wife's grandparents was con- verted into a hay storage and retreat some 30 years ago. It's from this desk looking out over the pasture that many "Focus on Nature" articles have been written. Focus on Nature... (continued from previous page) the conversation, I couldn't help think- ing that many do not know the earthly feeling of the garden soil or how the quiet of the woods takes over. Nor do they know the softness of a sandy beach or a view across a summer farm. Most will only dream of places like our end of the island, and yet part of that mass does take advantage of what we have out here. Thank goodness it's only part, for if the pressure becomes too great there'll be no sandy beaches, no summer farm, no gardens or quiet woods. Perhaps it's best to let the other half scurry about their concrete streets and buildings of glass and welcome them only as tourists as they welcome us as country folk to their city. Surely we can- not have it both ways. We cannot bring our farms, our sandy beaches, our woods or even our gardens to them in the city and likewise they cannot and should not bring their city out to our end of the island. Yes, New York City is a great place to visit but as someone once said -- the best part of the city is the trip back home. �,�- 'i - - - S (�� STAVRaNT� �- 1�, � �pUNGE Closed Christmas Day This Week's Complete Dinner Specials $695 Dec. 10 - 16, FLOUNDER TEMPURA Dec. 17 - 23, STUFFED SOLE Specials Include: Soup, Salad, Potato, Rolls & Butter, Coffee Weekly Luncheon Specials Hamburger Deluxe .................. $2.95 Crabmeat Salad Sandwich .......... $3.95 Fresh Broiled or Fried Scallops...... $5.25 Fresh Broiled Flounder .............. $3.95 Tuna Salad Sandwich ................ $3.50 Brian's Special Sizzle Burger........ $3.25 Early Bird Specials $6.504:30 -6 PM PRIME RIBS Choice of One Entree $ 1095 • BAKED CLAMS Sat. &Sun. only • FRIED FLOUNDER LOBSTERS • BROILED CATCH OF THE DAY $895 FVERY NIGHT • FRIED CHICKEN Plan now for your Christmas Cocktail Party! OPEN 7 DAYS Lunch 12 - 2, Dinner 5 -10, Sunday 4 - 10 - Late Night Menu on Fri. and Sat. till Midnight. Route 25, Main Rd., Greenport • 477 -2021 Open for Breakfast 7 a.m. Lunch Special from 11 a.m. to 3 p.m. Cold Sandwich with Cup of Soup & Coffee $2.50 Choice of: Italian Cold Cuts, Ham & Cheese, Turkey, Tuna, Chicken Salad, Salami & cheese, or BLT. Lunch & Dinner Daily Specials at $4.25 Tuesday -- Lasagna Wednesday -- Spaghetti with choice of 7 toppings Thursday-- Ziti (baked) (or Sicilian $4.50) Friday -- Manicotti All Specials served with Salad, Garlic Bread, Small Drink or Coffee.