MACC Minute August 5, 2021

by | Aug 4, 2021 | MACC Minute | 0 comments

Welcome to the our weekly newsletter

The MACC Minute August 5th, 2021.  We hope it will inspire you to get involved.

 News from our Food Pantry

Recently MACC had a donation to our food pantry from a young boy named Zalin. Zalin ran a lemonade stand and donated the proceeds to buy items for the food pantry. He raised 175.00 dollars, went shopping with his parents and donated 2 carloads of food. Thank you Zalin and family for teaching others you’re never too young to help!

Needs List
Food Pantry Manchester CT

Beth Stafford

Executive Director/CEO

Shopping Local is something we all can do to get our local businesses back on their feet. Meet a friend and explore Main Street, Manchester together. The experience promises to be rewarding, with many treasures to explore and good people to meet. Please do not wait until struggling businesses close, and you are left with a “wish I had.” #ShopPlayEatLocal

 

Donate

Shannon Baldassario

Director of Services

Introducing to you all the “Student Care Pact” Group from Manchester high school and East Catholic. Together they hope to unify and advocate for community members in need. This PACT is going to provide an opportunity for youth to take control of problems they see in their community and act on a positive solution through a building partnership with MACC. #HUMANSTOGETHER

 

Chef Ferdinand, MACC Community Kitchen

Chef Ferdinand Cruz

MACC’s Community Kitchen

This past week I was looking for a nice, clean side dish to accompany some Mahi Mahi that I purchased. I thought the Mahi was going to be the main attraction! Well I was fooled. The Avocado, Craisin and Candied Almond Salad took the prize for that night’s meal. Attached is the recipe. Have fun with it. Please share any feedback.
Recipe: Avo craisin almond salad
Ingredients:
Dressing
1/3 cup sugar
1 1/2 Tbsp. poppy seeds
1 1/2 Tbsp. sesame seeds
1/2 tsp. Paprika
2 tsp. dried mustard
1 Tbsp. minced sweet onion
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
1/2 cup white balsamic vinegar
1/3 cup vegetable oil
1/3 cup extra virgin olive oil
Salad
12 oz. baby spinach, arugula, field greens
1 small bunch cilantro, washed and dried, leaves removed whole from stems
2 ripe, Fresh California Avocado, peeled, seeded and sliced
3/4 cup dried cranberries
3/4 cup Candied Spiced Almonds
Instructions
For the dressing, combine all ingredients in a pint sized glass jar and shake well to dissolve sugar.
For the salad, place greens and cilantro leaves in a large bowl. Add avocado and dried cranberries and about 1/4 cup of the dressing and toss gently. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing at the table

Patti Thurlow

Operations Manager

When it’s Halloween day at camp and Daddy forgot, what do you do? Last week one of my co-workers needed a Halloween costume ON THE FLY! Thankfully, Community Threads was open and we were able to save the day with a makeshift costume! Threads have rescued many individuals like this and will continue to save the day whenever we can!!
 
VOLUNTEER

Mark Nadeau

Outreach Case Worker

August is our last official month for offering showers twice a week. Thank you to everyone who has donated proper hygiene supplies and clothing to those in need. We will continue our services every week and start to stock up on winter socks, hats, gloves and sweatshirts to prepare for the change of seasons. Donations are brought to Community Threads.

 

 
 

Executive Chef Michelle

Bistro On Main

Bistro on Main is excited to bring Creme Brulee back onto the dessert menu! Our current flavor puts a spin on the classic vanilla by adding a touch of lemon. The baked custard is then finished by caramelizing sugar on top and garnished with a candied lemon. Due to the nature of this dessert, it is available for dine-In only.
Bistro Website

Thank you to Paul Ofria for our new photos

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