Daily pg 1 3-7-13
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Daily
Bread
gets Holt
grant
PUTNAM — Interfaith Human Services of Putnam was awarded a grant for $5,000 from the Community Foundation of Eastern Connecticut, made possible by the George L. Holt Fund.
Funds will be used to increase the nutritional value of the fruits and vegetables currently offered at the Daily Bread Food pantry, through additional offerings, and an increase to the farmers market coupon program. Monies will also be used to work on container gardening and gardening education.
Individuals and families living near or below the poverty level face a daunting array of challenges. The Regional Advisory Council (RAC) of the Community Foundation of Eastern Connecticut recognizes these obstacles and has made a commitment to the Windham area’s under-served residents. Modest funding is available to nonprofit organizations that address basic needs: specifically, programs that provide food and shelter.
IHSP’s new grant writer, Rachael Arcand, worked alongside Ann Kathi Peterson, secretary, Community Resource/Volunteer coordinator, to ensure that the grant application.
ECC pg 1 3-14-13
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ECC, CSC
name 2013
All Star
teams
By Ron P. Coderre
The Eastern Connecticut Conference and the Constitution State Conference announced their respective All Star teams for the recently concluded 2013 season. Woodstock, which finished as the ECC Large Division champion, dominated that squad with three players, Ian Converse, Chris Lowry and Tristan Welch gaining recognition.
ECC All Stars:
Large Division First Team – Ian Converse and Chris Lowry (Woodstock); Honorable Mention – Tristan Welch (Woodstock); Sportsmanship – Sullivan Gardner (Woodstock).
Medium Division Honorable Mention – Max Graves (Killingly); Sportsmanship – Tum Tum Souriyamath (Killingly).
Small Division First Team – Kaevon Safford (Tourtellotte); Ryan Pambuku and John John Esparrago (Plainfield); Honorable Mention – Shawn Houle and Mike Jezierski (Tourtellotte); Josh Millette (Plainfield); Sportsmanship Award – Nathan Jewell (Tourtellotte); Tim Colli (Plainfield).
CSC East All Stars:
Honorable Mention – Jordan Panteleakos and Dan Rogers (Ellis Tech); Alex Fontaine (Putnam).
Peaceful pg 1 3-7-13
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Peaceful Scene
Evergreens and snow, shadows and lines, in Woodstock. Linda Lemmon photo.
Cuising pg 2 3-7-13
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Greetings. During this cold and raw weather, something with warming spices is welcome. These muffins or tea loaves are soul-soothing, especially with a warm drink. They are also gluten-free and high in protein and fiber, so they don’t spike your blood sugar or leave you hungry soon afterward.
Pumpkin Cupcakes
(gluten-free)
2 cups almond flour ½ cup coconut flour
¼ cup arrowroot flour 1 tablespoon baking soda
1 tablespoon ground cinnamon 1 tablespoon ground ginger
1 teaspoon ground nutmeg ½ teaspoon ground cloves
1 cup canned or fresh pureed pumpkin
6 eggs ½ cup melted butter ½ cup packed brown sugar
½ cup molasses 2 tablespoons apple cider vinegar
1 cup finely chopped pecans
1 cup finely-chopped dried apricots
Preheat oven to 350 degrees F. Butter 12 muffin cups or 2 small loaf pans (about 7” x 4”). In a large bowl, combine dry ingredients (1st 8 ingredients above). In a large mixing bowl, combine pumpkin, eggs, butter, brown sugar, and molasses on medium speed for about 30 seconds, or until well mixed.
Add vinegar, and mix well, about 15 seconds. By hand, fold wet mixture into dry until almost completely incorporated.
Fold in nuts and fruit. Transfer to muffin tin or loaf pans. Bake 20 – 25 minutes for cupcakes, or 35 – 45 minutes for loaves, until a toothpick comes out dry. If desired, frost with cream cheese frosting or top with whipped cream when serving.