Welcome to the our weekly newsletter The MACC Minute for May 21, 2020. We hope it will inspire you to get involved.
News from our Food Pantry
As we were stocking our shelves for the day to begin, a mother and daughter came to the door. To our surprise they were bringing food donations. They told us that Rebecca (Kennedy) a senior at MHS, could not attend prom this year so she used that money to buy and donate food to the Pantry. Kindness at its best!
A Tale of Two Givers. Two women, one struggling financially /one enjoying financial security, both concerned about the suffering of others, perceived they had enough to share. The first woman received an unexpected increased SNAP benefit and forewent her month’s pantry visits; the second received a stimulus check and gave MACC 1/3. Both gave back, one from need/one from abundance.
Director of Services
Governor Ned Lamont’s phase 1 kickoff is this week.
As the weather is getting warmer and the state begins to reopen, we are beginning to take safety steps to assist those families we serve with children in need of spring and summer clothing. We will conduct an over the phone order and fill a bag with the most needed items.
Chef Ferdinand Cruz
Chef MACC Kitchen
The amount of generous donations and support we have received from our community has given MACC’s Community Kitchen staff and volunteer’s a “think outside the box approach” allowing us to experiment with new recipes. Everything from onion sandwiches to caramelized onions for this week’s side dishes.
Chef’s Quick Tip: Wearing a funky face mask produces less tears when cutting onions!
As the state begins phase one, MACC Charities wants to ensure the safety of our volunteers and everyone in the community. Priority number one is keeping every person healthy. Our protocol is to have all volunteers wear masks and gloves during their shift. If you do not have a mask and gloves, we will provide them for you. Thank You!
Outreach Case Worker
Outreach, along with our local police, conduct weekly wellness checks on the homeless population we serve. Our main objective is to direct and assist them with services and programs to break barriers and emergencies they face each day. Outreach works with other agencies such as Community Health Resources, 211, and the Town of Manchester. Together we make an unbeatable team.
Cooking with Chef Luke
Executive Chef Bistro On Main
MACC received a donation of 100lbs of onions, and 50 lbs of organic red raspberries. MCC Culinary students and I made Summer Berry Pudding, French Onion Pasta Salad, and a Bacon Cheddar Caramelized Onion Potato Salad for our Community Kitchen guests who received bagged lunches this week. Nothing goes to waste in our kitchen. “It is like being on “Chopped.”
This week’s Recipe
Easy Summer Berry Pudding
No baking required
- One loaf white bread with crust removed
- 4 lbs of berries
- 2 cups sugar
- 4 cups water
Simmer (Berries, sugar and water) until sugar is melted
In a bread pan
Alternate layers of pressed bread and berries mixture (like a lasagna) and end with berries on top
Wrap pan with plastic wrap and place something heavy on top to press down (even bricks will work)
Refrigerate over night
Cut into serving sized squares and serve with a whipped topping – Enjoy
Happy Cooking As Always.