In the MV Times  April 28: 

Swimmers Celeste and Mark are featured on page A15, along with Amanda who cheered them on. Celeste and Mark took home medals from the Special Olympics regional swim meet in Bridgewater on April 24.

Also in the MV Times  April 28, 2022

Calendar Section  C5

An artful purpose Fanciful and colorful, Alexander Campbell’s artwork supports a cause close to his heart.  BY GWYN MCALLISTER

(This is not the full article, it has been condensed. The article included other photos.

The show at Mocha Mott's was up for April).

There are two things that Alexander Campbell is passionate about. One is keeping the Island streets, beaches, and wooded areas as trash-free as possible. The other is creating art. Results of the latter — a series of whimsical drawings — are currently on display at Mocha Mott’s in Vineyard Haven, with a percentage of the proceeds from sales going to MADD (Mothers Against Drunk Driving).

That organization is one that is close to Campbell’s heart. In 1989, the car he was riding in with his family while on a trip to Mexico was struck by a drunk driver. Two family members died, and Alexander, who was only 3 years old at the time, suffered a traumatic brain injury. Alexander’s mother Kathy, who was critically injured herself, spent as much time as possible by her young son’s hospital bed watch- ing over him while he was in an induced coma. Once Alexander was back home, his mother asked if he could tell, while in a coma, if she was there by his side. He responded that he could, and that during her absences he was comforted by his guardian angels.

“I’ve had many guardian angels in my life,” says Alex- ander, who is now enjoying an active adult life. At some point he began drawing angels, often while sitting outside the Vineyard Haven home that he shares with his mother. When people stopped by and showed interest in his drawings, he decided to print them on cards, which he then sold as a way to help support MADD....

Alexander’s drawings incorporate a variety of media, including Sharpies, colored pens, and pencils, gel pens and more. He favors color — lots of it. 

Along with his artwork, Alexander is devoted to pursuing a one-man cleanup project. He enjoys walking, running, and hik- ing, and he always makes an effort to pick up trash wherever his journeys take him. “I’m helping Mother Earth,” he says, adding that his particular pet peeve is people dropping cigarette butts on the ground.

Cans and plastic bottles that Alexander collects go to one of the recycling machines around the Island. People often drop off bags of cans in his yard for recycling.
“I tell people who drop off cans for me that I’m going to play the nickel slots,” he says, with characteristic wit.

Alexander spent 13 years working at Chil- mark Chocolates, right up until they closed in 2019. He has also been involved with the Martha’s Vineyard Playhouse’s VIP (Vineyard Independence Project) program for many years, serving as an usher, and appear- ing onstage as the Old Crow in “The Snow Queen,” among other roles.

Alexander can be found most days at Mocha Mott’s enjoying either a hot chocolate or an Irish break- fast tea (with two teabags, a recipe that he refers to as “no gravity tea” because, as he explains humorously, “It makes you float above the ground.”) He is one of the more popular customers, having forged a friendship with many of the employees. “Alexander is such a great guy,” says Meredith Aldrich, owner of Mocha Mott’s. “He’s very popular. Everyone loves him. Part of what makes this job so fun is that you get to know the locals, and Alexander is such a big part of our community.”

“I just start drawing and whatever comes out comes out,” says the prolific young artist.

“I just felt like drawing one day, and my mind took over once the pen hit the paper,” he says of his beginnings as an artist. “Drawing for me is kind of like driving a car. I’m visually impaired, so I can’t drive, but with my drawing it’s kind of like having my hand on the steering wheel with no stoplights."

Alexander with Judi, Ida and Ally after hanging his artwork at Mocha Mott's

Alexander at a recent art session

in Chilmark

McCaull’s Jerk Chicken

Ingredients:
1 Package of chicken thighs (bone in) or breasts (about 1 1⁄2 pounds)

 

Marinade:
Jerk seasoning (Ida bought this from LeRoux in Vineyard Haven) 3 scallions, sliced
3 garlic cloves, minced
2 tsp cinnamon
1 onion, sliced
2 tsp salt
1 Scotch bonnet pepper, seeds removed and chopped
2 tsp nutmeg
1⁄3 cup vegetable oil
2 tsp allspice
1 tsp fresh ginger, minced

Preparation:

  1. Prepare the marinade


  2. Add chicken to a large bowl with the marinade. Mix together very well and then place in a large ziploc bag in the fridge for 9 - 20 hours.


  3. The next day, put 2-4 Tbsp of veg oil in a large pan and heat. Place the chicken in the pan, bone side down, for 2 minutes. Flip to skin side for another 1 - 1 1⁄2 minutes to caramelize the skin side.


  4. Add the marinade to your slow cooker, then lay the chicken, bone side down, on top of the marinade.


  5. Cook on high for 2 hours until chicken is at least 165° internal temperature (don't worry - you can’t overcook the chicken, it will become more tender the more you cook it)


 

Enjoy!!

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Updated: Mar 11


McCaull’s Tostada (It's like an open faced taco) - Thanks to Alexander for the suggestion!!

Ingredients: Flour or corn tortillas, 2 Vegetable oil, 4 Tb Ground Meat, 1⁄2 pound Shredded Mexican cheese blend, 1⁄2 bag Frontera Enchilada Sauce Onion, One large, chopped Salsa, 1 cup Sour cream, to taste

Guacamole: Avocado - 1 ripe, cilantro - 2 Tb chopped, red pepper - 1⁄2 chopped, juice of a lemon or lime, salt

(Alexanders adds lots of garlic to his) Preparation:

  1. Cook meat with chopped onions until done. Add Frontera sauce.

  2. Cook tortilla in oil until lightly browned on one side, flip and repeat on second side

  3. Make guacamole by mashing avocado. Add other ingredients and season to taste

  4. Build your tostada by placing one tortilla on bottom. Pile on meat, cheese, guacamole and salsa.

  5. Place second tortilla on top and repeat layering. Add sour cream to taste. Enjoy!!





Chicken:

2 chicken breasts, bone in

Dinosaur Bar-b-que sauce


To prepare:

Place chicken in a pan. Bake chicken at 400 degrees for about 45 minutes until 180 degrees.

Remove from the oven and slather on sauce and place back in the oven to warm.


Cole Slaw;:

½ Purple Cabbage

1 large Carrots

2 Tb Mustard, Stone Ground

¼ cup Mayonnaise


Julienne cabbage and place in a large bowl. Shred carrots and add to bowl. Add mustard and mayonnaise and mix.


Kraft Mac n Cheese

Follow directions on box.


Enjoy your yummy meal!!



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INGREDIENTS:

3 tablespoons butter

½ medium onion, roughly chopped

¾ pound carrots, peeled and cut into 1/2-inch coins

1 teaspoon peeled, grated fresh ginger

½ teaspoon ground cumin, to taste

½ teaspoon ground turmeric, to taste

½ teaspoon ground coriander, to taste

Pinch of cayenne pepper

1 Tb Vegetable Base (Erin used Better Than Bouillon® Seasoned Veg Base)

2 cups water

1 cup unsweetened coconut milk

Juice from ½ lime

Salt and freshly ground pepper

Cilantro, if you have it


PREPARATION:

1. In a large pot, melt the butter and add the onion and the chopped carrots along with the spices. Stir and cook until softened, about 10 minutes.

2. Add the stock; there should be enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce the heat to medium and continue cooking until the carrots are cooked through, about 10 to 15 minutes.

3. If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. Adjust the seasoning (depending on the stock you use, you may need more or less salt), and lime juice to taste. Garnish and serve.