Tag Archives: Ed Hynes

Memorial Day: One More GI Story

“06880” reader Ed Hynes writes:

In 1985 I was living in Tokyo. My girlfriend (who later became my wife) and I decided to attend the 40th anniversary memorial service of the atomic bombing of Hiroshima.  The service was very solemn and moving.

Afterward, we were outside a restaurant. A very nicely dressed Japanese man approached us, and asked if we were looking to have lunch. He then pointed to his mother across the street, an elderly woman dressed in her best outfit. He said she wanted to buy us lunch, but did not want to impose and eat with us.

We thanked him, and asked why.

He said his mother had been in Hiroshima in August 1945. Shortly after the bombing, American GIs came in. She could not believe how nice they were to her and the Japanese people.

He said she had always wanted to thank an American for the kindness of our soldiers, which was why she wanted to buy us lunch.

We savored the meal, and will forever cherish the “thank you” we were privileged to receive on behalf of the Greatest Generation.

Have a great Memorial Day, Ed says. And be sure to thank someone — a member of our armed forces, or a healthcare or other essential worker.

Ed and Rosemary Hynes, 1988.

Acorn Squash Soup Still Mmmmm Good — After 240 Years!

The Spotted Horse is not an old-fashioned place. It’s got a fresh menu, and a lively bar scene.

But it does call itself a “tavern.” It’s housed in a 215-year-old building.

And now it’s serving a dish from the Revolutionary War.

No, the acorn squash soup wasn’t made all those years ago. But it was popular then. And all the ingredients date from 1777.

The soup is tied in to the current Westport Historical Society exhibit. “The British Are Coming!” celebrates this month’s 240th anniversary of the Redcoats’ landing at Compo Beach.

(They were headed for Danbury, to burn an arsenal. We — well, some of our ancestors — surprised them along South Compo on the way north, then engaged them in a big battle on Compo Hill when they returned.)

As part of the exhibit, WHS board member Ed Hynes asked the restaurant to feature something from that period. They chose the soup.

Acorn squash was plentiful here then. Allspice — another key ingredient — was a popular import from the Caribbean.

Both Hynes and WHS immediate past president Ed Gerber have enjoyed the Spotted Horse soup. They call it “delicious.”

It will be featured all month.

At a 2017 — not, unfortunately, 1777 — price.

(For a full list of all “The British Are Coming!” events, click here. The exhibit runs through May 29.)

Acorn squash soup