Kim’s introduction to the Cape Cod Baseball League came through her friendship with Peter Scarafile (spouse of Judy Scarafile, League President) whom she met through the Big Brother Big Sister program. They’d known each other for more than 22 years when Scarafile asked Kim if she would host a college ballplayer from the Hyannis team. That was 1998. She decided to take 2 players so they could talk to each other about the game, since she was not really a baseball person. Kim even read the newspaper to her players, asking “what does ‘fanned a batter’ mean?” She’s learned a lot over the years but she admits that, sometimes at meetings, comments still go right over her head.
Before long Kim became the secretary of the Hyannis Mets, now the Harbor Hawks, where she became involved in the unseen process that is involved in putting a team on the field for 22 home games. This group meets monthly all winter long and often breaks into smaller sub committees for detail work.
Kim soon went on to join the Board of the Cape League as their Secretary, working closely with Judy Scarafile, whose sense of community involvement is very contagious. There is also a lot of Committee work at the League level and one of her favorites was working on the All Star Game Committee. The League had 3 of those games at Fenway and Kim worked with the volunteers who sold raffle tickets and programs.
Along the way Kim has met some great college kids and their parents from around the country. She’s been lucky enough to have been invited to 2 of their weddings, one at Babson and one in South Carolina 8 years later!
Kim has met and worked with many of the great volunteers who are involved with Cape Cod Baseball on the Team and League levels, and now considers many of them to be good friends.
Kim doesn’t cook very much but when she does, it tends to be appetizers or desserts. This recipe for Chocolate Chip Meringue Cookies is one of her – and her many volunteers’ favorites.
2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
½ tsp. vanilla
¾ cup sugar
½ package chocolate bits
½ cup nuts (optional)
Beat egg whites until foamy. Add salt and cream of tartar. Beat stiff – not dry. Add in vanilla. Add sugar, 2 tablespoons at a time, beating after each addition. When the mixture peaks, fold in chocolate bits and nuts. Drop by teaspoonfuls onto cookie sheet lined with brown paper or parchment paper. Bake 20-25 minutes at 325 degrees.
Hints: Line cookie sheets with brown paper. This recipe will make about 75 bite size cookies when a teaspoon is used. Recipe is easy to double; I usually do. Cookies are done when slightly browned and “crispy” to the touch. Cookies do not spread while baking, but remain the same size. I fit 50-60 on one cookie sheet.