Welcome to the our weekly newsletter
The MACC Minute for July 9, 2020. We hope it will inspire you to get involved.
News from our Food Pantry
At the beginning of the pandemic, MACC received a phone call from Neil Warren, owner of Dominoes in Manchester. He felt, he was in a place where he could give back to his community. We came up with the idea of giving out pizza slices as we give the groceries to our guests that come for appointments. Thank you, Dominoes!!
“Sponsor A Child”, is usually followed by seeing a small child, usually dirty and living in an impoverished country. We do not question helping “a” child in that scenario, but we do question the helping one person at a time in our community. Help MACC keep its apartments well below the market rate by giving a gift to supplement rents.
Director of Services
MACC’s starter kit program was created to assist those individuals who have obtained sustainable housing from homelessness or an emergency crisis. The kits include basic houseware items such as, plates, bowls, cups, utensils, gently used small countertop appliances, bathroom rugs, shower curtains/ rings, laundry baskets, brooms, cleaning supplies, bed sheets, towels etc. Contact our Outreach department for donations needed.
Chef Ferdinand Cruz
Chef MACC Kitchen
How many households are still using their crock pots? I have a great recipe for Cranberry & Grape meatballs. Either make your own homemade meatballs or frozen cocktail meatballs work great. Grape jelly, cranberry sauce, sweet Thai chili, a pinch of cayenne pepper for a little added heat to contrast the sweetness. Absolutely Delishhh!
Page 36 from the Cook Book!
We are “opening” volunteer shift opportunities more and our veteran volunteers are returning. They see our procedures have had to change but are adapting very well. We have some amazing Volunteers that have been here working through it all and now are able to help train everyone and make it a smooth transition. Huge shout out to all the volunteers!!!
Outreach Case Worker
It is my duty to navigate and assist those facing homelessness. Over the last year and a half I have been mentored by my supervisor Shannon Baldassario. Her valuable knowledge and insight has molded me into the caseworker I am. I still have a lot to learn and will give you my best effort. This promise I make to you.
Executive Chef Bistro On Main
I love nature. Harvesting wild mushrooms has become a foraging hobby that I am both skilled at and comfortable doing. It is an activity that my young twins, Luke and Lola like doing with me and I enjoy teaching them as we go.
Chef Luke’s Mushroom Bisque recipe. Disclaimer: “Only use store bought mushrooms unless you are experienced at foraging.”
This week’s Recipe
Chef Luke’s Mushroom Bisque
Yield 1/2 Gal.
Tools Needed: Sauce Pot/Blender
2 lbs. of Cremini, or Portobello Mushrooms rough chopped
2oz. Salted Butter
1 tb. fresh chopped thyme
1/2 cup flour
1 qt. heavy cream
1 pint veg stock (can sub bouillion cubes)
2 cloves chopped garlic
Salt and Pepper to taste
Sauté mushrooms in butter with garlic and thyme until tender.
Add flour to make a roux (wet sand consistency)
Add stock liquid and stir
Add Cream and stir
Take off heat.
Blend in batches until smooth (use caution only fill half way and use towel to hold down lid)
Season to taste and as always happy cooking.
Thank you to Paul Ofria for our new photos