Welcome to the our weekly newsletter
The MACC Minute September 23, 2021. We hope it will inspire you to get involved.
News from our Food Pantry
Last Thursday, MACC staff and community members joined together with Tri-County Alliance of Realtors for their 4th Annual Fill the Freezer Walk. This great event kicks off the fall season to raise money to fill our freezers at MACC with proteins for the households we serve. Each year we provide 10,000 + pounds of proteins to families in need. #KindnessWins
Beth Stafford
Executive Director/CEO
In Memory of Patrick Gleason, the 13th annual ASM Emergency of Hunger Food Drive, created in 2009, will be held in his honor. For years, Patrick has been the driving force behind this community effort to give everyone in our community a good Thanksgiving. Please join us as we remember Patrick and make this food drive the best year yet.
The 2021 food drive is scheduled for November 13, 14, 20 and 21.
You can also donate on line anytime and designate Emergency of Hunger.
Shannon Baldassario
Director of Services
As fulfilling as our work usually is, the harsh reality of life is a reminder of how fragile it can be. We seldom discuss the sadness of those lives we have lost, that we have come to know whether for a short or long period of time at MACC. The important benefit is being able to learn from the experience.
Chef Ferdinand Cruz
MACC’s Community Kitchen
Volunteers and I de boned turkeys and made a fresh stock with the remaining carcasses. Although a lengthy process, we were determined! We also utilized some fresh garden veggies that were locally donated. The vibrant colors of the vegetables, the captivating aromas from the simmering stock! I have listed a simple turkey stock recipe, be sure to give it a go!
Recipe: Turkey Stock
READY IN: 4hrs 20mins
YIELD: 8 cups
UNITS: US
INGREDIENTS
1 turkey carcass (see first two lines of directions)
16 cups cold water
2 large celery ribs, sliced
2 large carrots, scraped and sliced
2 onions, quartered (do NOT peel)
10 sprigs fresh flat leaf parsley (or more, if you wish)
1 tablespoon peppercorn
2 teaspoons dried thyme
DIRECTIONS
Let’s get started; first, get out a large pot.
Next, start to strip off any meat clinging to the carcass; put this in a container and set aside; note that this is a hands-on job and you will get a little messy; that’s okay, both your hands and your counter wash up easily.
As you are stripping off the meat (don’t fret, you won’t get it ALL, some stubbornly clings to the bones and that’s okay, it too flavors the stock), continue to break up the bones and put them in the pot; also put in the pot any turkey skin and all the other assorted “bits” that aren’t edible meat.
When you have the pot full of bones, pour the cold water over and turn heat to high; bring to a boil.
Now wash up and prepare the veggies and parsley; make sure to leave the onion skin ON as it gives your stock a lovely rich color.
When the stock comes to a boil, add all remaining ingredients and turn heat down to a lightly bubbling simmer, the type where the bubbles barely break the surface.
Now let it simmer for 3 to 4 hours, stirring every once in a while.
I much prefer letting it reduce down to where I’ll only get 7 or 8 cups of stock; I find the flavor much better and stronger, even if I have to add water when making the soup.
If you only let it simmer till you have about 12 cups of stock, it will be ready sooner but the flavor is much weaker.
Once you feel your stock is ready, strain it through a fine-meshed sieve into a large bowl; if your sieve is not fine, line it first with cheesecloth; discard the bones and veggies you used to make the stock, all their goodness is now in your stock.
Refrigerate stock, covered, for several hours or preferably overnight; then you can either make soup the next day, or freeze the stock; make sure you skim off the solidified fat before you either make soup or freeze the stock.
Patti Thurlow
Operations Manager
As you and I know children grow like weeds. Do you have gently used children’s fall and winter clothing that your kids have grown out of? We have a real need for them! Donate items to our Community Threads Thrift Shoppe and help provide warm clothes to kids who need them as well as helping our great earth by upcycling.
Mark Nadeau
Outreach Case Worker
This past week I took a moment to be lost in thought about my coworkers at MACC. They encourage and reinforce on a daily basis the concept of what a team really is. There is no I in team with them, but a committed effort by each one to serve others before self. Working with them is a true blessing.
Executive Chef Michelle
Bistro On Main
At Bistro on Main, we not only care about our food, and drinks we, but also the safety of our guests and staff. That is why we never stopped requiring masks indoors, and why we have kept most of our tables spaced out. We want you to feel safe while dining. Dine inside or outside, or order takeout, with comfort.
Thank you to Paul Ofria for our new photos
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