Page 11 - Jupiter Spotlight - August '23

Jupiter Spotlight, Page 11
Jupiter Senior Softball

The Jupiter Senior Softball Association seeks new through the summer. He also plays in a Monday
players 55 and older to join its year-round slow-pitch night league in Vero Beach.
softball program that features games every Monday, “It keeps me young and I love the game, I
Wednesday and Friday morning at Jupiter Community Park. love the camaraderie and playing with the guys,”
Players of all skill levels are welcome, said Boster said, noting that his flexible schedule as
Commissioner Paul Storch, who cited numerous benefits an FPL project manager allows him to work and
that are enjoyed by the more than 200 current members. continue playing the game he loves. New players
“There’s the camaraderie, the friendships, the exercise, this summer include Joe Santos, 57, a retired New
and the game itself that are all just great,” he said. York City Fire Department Lieutenant, who said
Tony Crease, 66, joined the program in January 2022 he is very happy to be playing softball as well as
upon retiring from a 40-year career as a rocket scientist golf which he also enjoys.
for Pratt & Whitney and Aerojet Rocketdyne. He plays The senior softball program is in its 34th year
one or two days a week, mostly at shortstop, and has and is sponsored by the nonprofit Jupiter Senior
played every position on the diamond. Softball Association in cooperation with Jupiter’s
“It’s fun and its a great bunch of guys to be with,” Parks and Recreation Department.
Crease said. His comments were echoed by Ray Boster, Registration can be made online at www.
63, who played in the January-March 2023 Winter League leaguelineup.com/jssa. For more information
and continues to play in pick-up games on Wednesday contact Gary Newman at (971) 623-0791. Ray Boster Tony Crease

Book Review from page 10 that day forward, ‘Pizza Margarita’ was the flagship dish One of the ingredients in the recipe, notes the author,
on the menu of Esposito’s pizzeria…and eventually, this is Danziger Goldwasser, a liqueur that continues to be
New World they were considered to be poisonous and simple dish of humble but ancient origins … made its way, made to this day, which contains flakes of gold leaf and
were used only as houseplants, except by poor people in one form or another, to all four corners of the earth.” is flavored usually with anise or orange.
who eventually began to eat the vegetable and found it A final nibble of an example from the book will have We have barely touched upon three of the background
to be edible. Around 1889, “Queen Margarita of Italy – to suffice. stories here; there are 50 more. Imagine how interesting
who was on vacation in Naples with her husband, King One of the greatest chefs in all of history was Antoine you will be at any dinner gathering, tossing off tidbits of
Umberto I and the royal court – expressed an interest Careme (1784 to 1833). “His entire life was dedicated historic food facts after you have digested Chef Agam’s
in tasting some of the local foods. A local pizzaiolo, or to ‘la grande cuisine.’ Every moment of his waking time eight-course, 345-page treat. Or being able to serve up
pizza maker, named Raffaele Esposito, was summoned was spent on improving existing recipes and methods of any of these original classic recipes at your own party.
to the palace. His pizzeria was considered to be the best preparing food, and on developing a new generation of *****
in Naples. In response to the Royal summons, Esposito French chefs. With respect to souffles (whether sweet Note: The author, Chef Agam, has concocted a
loaded his donkey with dough and other materials, and or savory), Careme was constantly improvising and wonderfully tasty recipe for his book, one that as a reader
made his way to the palace. innovating. Occasionally, he would flavor a souffle with I greedily devoured. But as an editor I could not help
Esposito made three different pizzas. One in particular any wine or liqueur he thought might improve it. When he but notice a number of grammatical errors in the form
caught the queen’s fancy. decided, one day, to season a souffle with a clear liqueur of too many commas where they were not needed. And
“This particular pizza was a felicitous combination in whose body shimmered innumerable minute flakes of he refers to a pizza as Margherita in the chapter heading,
of fine flavor and patriotic sentiment, for its colors were gold leaf, it seemed only natural to him to dedicate the then spells the name of the Italian queen as Margarita.
those of the recently adopted flag of the united (well, recipe to the wealthy Rothschild banking family, in the Apparently, Agam could have used a final editing of his
almost united) Kingdom of Italy: Red (slices of tomato), kitchen of whose Paris residence he worked for several manuscript. But unless you are the kind of guest who
white (mozzarella cheese, made from buffalo’s milk) and years.” would complain about one burnt biscuit in an otherwise
green (fresh leaves of basil). The Queen was captivated by And so was born Souffle Rothschild –“A very rich sumptuous banquet, don’t let this deprive you of his
this dish, and it was immediately named after her. From dessert.” literary feast.

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