Kennebunkport & Harvard Reunion

See the family resemblance?

My brother, Rick, eleven years younger than I, is a special person in my life.  I was a sixth grader when he was born in 1958.  Growing up in a household which required that both parents worked full-time, left a lot of the household chores and childcare duties up to me.  He jokes that he didn't have two parents...he had FOUR!  Dad, Mom, and two older sisters...  

Ellis County Courthouse, Waxahachie, Texas

When he graduates as the Valedictorian of WHS, class of '76, I am beyond ecstatic that he is accepted to top-notch colleges with scholarship offers all over the country.  

Harvard University

He choses Harvard, which gives me an opportunity for my first visit to the Northeast.  It is my first time to fly on an airplane, ride a subway and see 'The Rocky Horror Show'.  I sleep in his small room, while he bunks on the couch in the common room.  Occasionally, he sneaks some food from the cafeteria for my dinner.   

The Big Apple

Even though it is January, winter break, we decide to take the train to NYC where we visit the Metropolitan, the Empire State Building, the Staten Island Ferry, the Guggenheim, a Broadway musical: "Ain't Misbehavin'", the Statue of Liberty, Greenwich Village.  

Rice University

After graduating with honors and a degree in physics in '80, he attends Rice University in Houston, where he graduates with two degrees, a Masters and PhD in EE.  

JPL - Pasadena, CA

His first job is with Jet Propulsion Labs, Pasadena, California. 

Library, Cal State Northridge

After a few years at JPL, he eventually decides that teaching is more to his liking, becoming a tenured prof at Cal State Northridge in '07.

A group of his Harvard friends from Quincy House, the BLD - Breakfast, Lunch & Dinner club, gathers for reunions around the country every few years and he generously invites us to join him this year in Kennebunkport, Maine.

He reassures us that it is a very casual event, and since we are acquainted with Rick and Scott, we accept the invitation...on one condition!  Only if he will tag along with us for a couple of weeks of camping in Maine, NH, Vermont, and Massachusetts! 

A few of the BLD begin to assemble

Upon our arrival, we meet the group of almost thirty at the Kennebunkport Inn for drinks on the deck complete with overstuffed chairs and sofas and fireplaces.  

The Rowdy Bunch

Then, we wander over to Tia's Topside across the bridge in Kennebunk for dinner.  I am please to announce that OUR table was voted the loudest, most raucous for the evening.  And a good time was had by all!

Mi hermanito, Rick, y Colony Inn

Mike and Kris, talking about hers and Dave's move to the Austin area!

The pool at the Colony Inn

Saturday evening, we congregate at the Colony Inn overlooking the bay for drinks.   

Rhumb Line Resort Clambake

But, the main attraction is a clambake the Rhumb Line Resort, the Admiral's Platter, complete with steamed clams, lobster, corn on the cob, cole slaw, and strawberry shortcake...authentic and scrumptious!

Cheers!

Kennebunkport is a quaint fishing village, and summer home to lots of Bostonians.

I gots to get me one of THESE!

Famously, the Bush Compound is located there.  

Bush Compound

No, we did not catch a  glimpse of them, although the Texas flag was fluttering in the breeze...was Dubya somewhere on the island?   

Ah, THERE he is!

For the 'foodies' in the group, Arrows Restaurant in nearby Ogunquit is a delectible choice for Sunday dinner!  'Arrows is the flagship restaurant of James Beard Award Winning Chefs, Mark Gaier and Clark Frasier and has been named 14th in "America's Top 50 Restaurants 2006" by Gourmet Magazine and "One of America's 10 Most Romantic Restaurants" by Bon Appetit.'

Arrows Restaurant, Ogunquit, ME

'Arrows is a true country restaurant in the tradition of the French Michelin 3 Star destinations.  At Arrows the old world traditions are celebrated:  proscuittos and charcuterie are ...created on premise, fish of all types are prepared in the onsite smoke house, breads and pastries are created by a master pastry chef.  Cheeses are taken from curd to finished product in the kitchen and mushrooms, cranberries and fiddleheads are foraged from the surrounding woodlands.'

We have a fabulous time getting to know these fine people who have scattered to locales all over the nation.  Attorneys, CEO's, cardiologists, a pathologist, a neurologist, bankers, CEO's, teachers, and college profs, along with a couple of toddlers, teenagers, and senior citizens (Mike & I).  They are so welcoming, warm and genuine.  I understand why Rick never wants to miss one of these gatherings!

Nancy, Rick, and the Seniors at the Colony Inn

View of the Colony Inn from the beach