Hart of the Issue: We’re Movin’ on Up

By John M. Hart, III, Esq.

It’s finally Autumn, a time when our beautiful Northeastern Pennsylvania outdoors start to captivate its audience with its vibrant array of colors, its stunning collection of harvested pumpkins (are they fruit, squash or gourds?), and its cooler temperatures that invite flannel shirts, comfortable sweaters, and enticing firepits. 

We tend to welcome the move from season-to-season in our neck of the woods because we have been raised to appreciate the change in climate throughout the years.  It adds variation and, more importantly, tradition to our otherwise mundane routines.

Another type of move that is less welcomed is the physical moving of a location, in my instance, a business.  Hart Law was established in 2013 immediately upon my passing the bar exam.  We got our exam results on a Friday afternoon and on Monday morning, I was in a courtroom after I was given a file for a landlord/tenant dispute from a mentor of mine.  

After my first case, I continued to advance my career in multiple areas of practice, in addition to landlord/tenant matters. Over the course of almost 10 years, I “hung my shingle” in downtown Scranton.  But like the seasons that come and go throughout the year, it was time that I move on as well.  It was time for a change to advance my footprint in the legal world. 

As of October 2022, Hart Law has a new home. We have moved to 134 E. Grove Street in where-else but DUNMORE!

While we’re very excited about this move to a bigger, more individualized location, the move itself is less than thrilling.  I’ve noticed that as I get older, the moves get worse and worse. 

I’ll never forget the worst move I ever endured. Without question, moving out of my law school apartment was a memory I wish I could wipe from my history.  Not only was it physically daunting, but it occurred during a time when I was mentally drained.  

Timing was the issue. I had to move out of my apartment one da–as in 24 hours–after I finished the bar examination. After persevering through  the 16-hour exam that spanned the course of two days, my brain could barely process simple math.  

But fortunately, I had a brother-in-law and best friend take the drive down to Harrisburg with a box truck to help me move.  Surprisingly, they still talk to me to this day.  As I studied for the exam leading up to the morning of the test, I couldn’t even consider the idea of packing for a move out of my apartment.  So that all had to wait until after the exam.  

Not only did I have to move furniture, but I had to pack everything, drawers, closets, cabinets, cupboards, every nook and cranny, all in one night, because time was of the essence.  

For reasons unbeknownst to me, my landlord (property management company to be more precise) would not budge when I asked for even one more day so I could move out properly, even given my current circumstances.  This level of unreasonableness caused an even more frustrating process of packing/moving/cleaning that evening.

Once midnight rolled around, the good graces of my friends wore thin, and they had had enough.  They filled the last available square foot of the box truck and left for Scranton.  I had dozed off by then, only to awaken a half-hour later to find  myself curled up on my dog’s bed, the only semblance of a piece of furniture that remained.  

But then I sprung up, realizing that I still had to clean the apartment and continue to load up my SUV with remaining odds-and-ends. As the morning hours rolled by, I was down to my last box and realized it wouldn’t fit in my vehicle.  It was filled with dispensable items, such as cleaning supplies and knickknacks, so they were gifted to my friends who lived next door to me. I left the surprise box on their patio table. 

Once I got in my vehicle, my poor pup Killian barely fit on the seat.  But being a trooper, he shared it with a box and a vacuum cleaner and enjoyed the ride back home. 

Likewise, the move into our new office was difficult for several reasons. For one, I’m older, and I’m sure many of you know the hardships that come with age.  

Another difference from my law school move is that my office was open for almost a decade in downtown Scranton. And I didn’t realize until this week how much stuff a man can accumulate over the course of a decade. But as the body weakens over the years, the mind strengthens, and I finally got smart and hired professional movers. And I’ll never do a move again without them!  

The moving company did it all in a day.  Desks, conference tables, couches, computers, bookcases, books (most legal research is done online so the books are more or less for aesthetics these days) were all carried out of Scranton and placed in the new home of Hart Law at 134 E. Grove Street.  Our office is much bigger now as we intend to expand and become a landmark in this great neighborhood by Schultz Stadium.  

As the move from law school back to Scranton was not my fondest memory, it was a necessary move to start my career as a lawyer.  Now the move of my law office from Scranton to Dunmore marks another major milestone and is necessary to further advance my legal career.

While I hope none of you have to move anytime soon, I hope that if you do, it is less painful than my move from law school, and more fulfilling like my move to Dunmore.  As mentioned earlier, my very first case was a landlord-tenant dispute and now years later, I still welcome a good fight in court whether you’re a landlord or a tenant who needs competent representation.  

I certainly wanted to put up a legal fight against my landlord back in law school for not being reasonable during a monumental time of my life, but I put it behind me and focused on the future.  Having said that, I can always conjure up that feeling and put it to good use when someone else finds themselves dealing with a landlord, or even a tenant, who is being unreasonable!

So with all of that said, just like the change of seasons, we appreciate this move and hope you all do, too. We’re in, we’re open, and we’re ready to service all of Dunmore’s legal needs.

Cheryl’s Cuisine: October 2022

By Cheryl Radkiewicz

The recent passing of Queen Elizabeth brought back many memories of a trip to Europe some years ago. My sister and I spent a summer vacation in England, France, Switzerland, Italy, Austria and Germany.  

Our first stop was England, where we took as many tours as possible.  Off-time we spent walking through Kensington Gardens, which is, in my estimation, one of the most serene, well-manicured gardens in the world.   

And, of course, it wouldn’t be a trip to London without shopping at Harrods Department Store.  I was overwhelmed by the magnificence of the store, and in particular, the Food Halls.  

As I have always been interested in cooking, I purchased the Harrods Cookery Book, hoping to recreate some of the dishes I gaped at in the halls.  I even opened a charge account there.

At that time the American dollar was very strong, so needless to say, I shopped until I dropped all through Europe and had my purchases shipped back home. It was like “Christmas every day” when the packages arrived.  The only item I didn’t ship was the arborio rice, which I purchased in Assisi.  It was about 25 cents per 1 lb. bag…so I loaded 10 bags into my luggage….and prayed through Customs!

I’ve selected some of my favorite Harrods dishes to share with you this month…Enjoy!

Shrimp Newburg:

4-  3/4″ thick slices white bread, crusts removed4 Tbsp. butter
3 Tbsp.  Madeira wine
2 tsp. brandy
1 lb. shelled shrimp
Salt and pepper, to taste
2 egg yolks
2/3 cup cream
½ tsp. paprika
Watercress, to garnish (optional)

Preheat oven to 300 degrees.  Place slices of bread on cookie sheet.  Melt half of the butter and brush over the bread.  Bake for 25 minutes.  Meanwhile, melt remaining butter in a pan and add the Madeira and brandy.  Simmer for 5 minutes, then add the shrimp.  Season and simmer for 2 minutes, then remove from heat.  

Mix egg yolks with cream and stir into the pan.  Cook over a gently heat for 5 minutes, stirring until sauce thickens.  Do NOT allow mixture to boil or it will curdle.  Spoon shrimp and sauce onto baked bread and sprinkle with paprika.  Serve hot garnished with watercress.   Serves 4 as an appetizer.

***

Spaghetti with Anchovy and Oregano Sauce:

7 Tbsp. olive oil
2 garlic cloves, crushed
2 oz. can anchovy fillets, drained
1 lb. fresh pasta (spaghetti)
2 tsp. finely chopped fresh oregano or 1 tsp. dried oregano
Salt and pepper, to taste
Finely chopped parsley
Freshly grated Parmesan cheese

Heat oil in small saucepan and saute’ garlic until golden.  Reduce heat to very low, stir in anchovies and cook gently until anchovies have completely disintegrated.  Meanwhile, cook pasta in plenty of boiling water until al dente.  

Stir in oregano and pepper into the sauce.  Drain pasta well and turn into a warmed serving dish.  Pour sauce over sprinkle with parsley and gently toss together.  Serve with plenty of Parmesan cheese.  Serves 4.

***

Tagliatelle with Crab and Asparagus Cream Sauce:

½ lb. fresh asparagus, trimmed and cut into 1″ pieces
6 oz, crabmeat (1 cup)
6 Tbsp. butter
6 Tbsp. finely chopped shallots
1 thin ham slice, finely chopped  (I omit that if not on hand)
1 cup heavy cream
Salt and pepper, to taste
1 lb. fresh tagliatlle
Freshly grated Parmesan cheese

Steam asparagus until tender, then drain and rinse under cold running water.  Roughly flake crabmeat.  Melt butter and saute’ shallots until soft, then stir in ham (if using).  Add asparagus, crabmeat, half the cream and seasoning. Simmer gently over moderate heat, carefully stirring until sauce has thickened slightly.   Reduce heat and simmer gently while cooking pasta.

Cook pasta in plenty of boiling salted water until al dente.  Drain well, then return to pan with remaining cream and 1 Tbsp. Parmesan cheese.  Toss over low heat until well combined.  Transfer to serving dish and make a hollow in the center of the pasta.  Pour crab and asparagus sauce in the center and sprinkle with remaining Parmesan cheese.  Serve at once.  Serves 4.

***

Fettuccine with Gorgonzola Sauce:

4 Tbsp. butter
6 oz. Gorgonzola cheese (1 cup), crumbled|
2/3 cup heavy cream
2 Tbsp. dry white wine
1 Tbsp. chopped fresh basil
Parsley, sage and oregano (optional)
Salt and pepper to taste
1 lb. fettucine

Melt butter in saucepan.  Add Gorgonzola, then stir over gently heat for 2-3 minutes, until melted.  Pour in cream and wine, beating vigorously.   Mix in basil, salt and pepper (sage and oregano, if using..I do) and cook, stirring until sauce thickens.  Remove from heat.  Cook fettucine in large pot of boiling, salted water until al dente.  Drain thoroughly. Gently reheat Gorgonzola sauce, beating vigorously all the time,.  Taste and adjust seasoning.  Turn pasta into serving platter and pour sauce over.   Sprinkle with parsley.  Serve at once.  Serves 4.  

***

Pumpkin Risotto:

3 Tbsp. butter
2 Tbsp. finely chopped shallots
1 lb. pumpkin flesh, cut into 1″ cubes
1 cup arborio rice
2 ½ cups hot chicken stock or broth
Finely grated zest and juice of 2 large oranges
1 ½ Tbsp. finely chopped fresh ginger root
Salt and pepper

Melt 2 Tbsp. butter in large, heavy-bottomed saucepan, then add shallots and saute’ for 2-3 minutes.  Add pumpkin and cook, stirring occasionally for 5 minutes.  Add rice and cook for 2 minutes more, stirring.  Stir in ½ cup stock, orange zest and juice and ginger.  Simmer, stirring, until all moisture has evaporated.  Add another ½ cup stock and cook again until it has evaporated. Continue adding stock and cooking rice in the same way until all stock has been used.  When ready, the rice should be tender, but firm to the bite and creamy. The pumpkin should also be tender.  Season and stir in remaining butter. Serve hot.  Serves 4.

***

This is a great accompaniment to holiday dinners:

Roasted Potatoes and Parsnips:

2 lb. potatoes, peeled and halved
2 lb. parsnips, peeled and halved
Salt
8 Tbsp. butter

Cook potatoes and parsnips in large saucepan of lightly salted boiling water for 10 minutes. Drain.  Preheat oven to 400 degrees.  Place butter in baking dish, and put into oven to melt.  Scratch surface of potatoes only with a fork, to give them a crunchy skin when cooked.  When butter is hot and sizzling, add potatoes and parsnips and toss in butter.  Roast for about 1 hour or until crunchy and golden.  Serves 6.

***

Melon & Strawberries with Champagne:

2 cantaloupe, crenshaw, or other small melons
1 ½ lbs. strawberries
4 tsp. sugar (optional)
1 bottle chilled champagne or sparkling dry white wine

Cut melons in half and scoop out seeds.  Hull strawberries, cut in half and place in each melon half.  Sprinkle sugar over the fruit if wishes, and pour about ¼ cup champagne over each serving.  Eat at once, served with remaining champagne.  Serves 4.

NEPA Invitational golf tournament set for this month

The second annual NEPA Invitational charity event, hosted by professional golfer Brandon Matthews, will be held at the Country Club of Scranton on Oct. 14 – 16.

The NEPA Invitational is a pro-am golf tournament that hosts professionals, high-level amateurs, and golf aficionados. Spectators are welcomed and encouraged.

Brandon Matthews, professional golfer on the PGA Tour, was born and raised in Northeastern Pennsylvania. A Pittston Area graduate, Matthews established the NEPA Invitational Fund at the Scranton Area Community Foundation to raise money for charitable endeavors.

“The Scranton Area Community Foundation is proud to work with Brandon Matthews through the NEPA Invitational Fund,” stated Laura Ducceschi, President and CEO of the Scranton Area Community Foundation. “We are grateful Brandon chose to partner with the Scranton Area Community Foundation to help to carry out his charitable goals. His desire to give back will truly make a difference right here in our communities,” she added.

The inaugural NEPA Invitational event, which took place last year, raised over $50,000 to support local charities.

“We are incredibly proud to be hosting the NEPA Invitational for the second year that brings incredible talent to the area to compete in this event as we continue the longstanding tradition for many years to come,” stated Matthews.

The 2nd Annual NEPA Invitational will kick off with a ‘Dinner with the Pros’ event on Friday, Oct. 14, at the Country Club of Scranton. Tickets for the dinner are $300 per person and can be purchased online at www.nepainvitational.com. Dinner, live entertainment, and a live auction are included.

This year, proceeds from the NEPA Invitational will support Geisinger Janet Weis Children’s Hospital through the Scranton Area Community Foundation. 

Tickets to the NEPA Invitational are available at www.nepainvitational.com. Sponsorships and donations are welcome. Spectators are welcome and can attend for free to watch on Oct. 15 and 16.

The Scranton Area Community Foundation administers the NEPA Invitational Fund. To date, the NEPA Invitational Fund at the Scranton Area Community Foundation has provided over $45,000 to support a variety of charities including the Boys & Girls Clubs of Northeastern Pennsylvania, Children’s Advocacy Center of NEPA, Meals on Wheels of NEPA, Inc., Outreach, and United Way of Lackawanna and Wayne Counties.

Additionally, the NEPA Invitational Fund also provides a local scholarship to support a junior golfer who exemplifies character that the late William Lawler taught junior golfers in the area throughout his entire life.

For more information on the NEPA Invitational Fund or the event, contact Brittany Pagnotti, Communications Manager at the Scranton Area Community Foundation.