Details

Category: Current Issue

Donates
WOODSTOCK — Employees of Crabtree and Evelyn of Woodstock recently donated $2,000 to the town’s Woodstock Fuel Fund. First Selectman Allan Walker thanked the employees, saying, “Crabtree and Evelyn is such a generous company who continually thinks of helping the residents of Woodstock!”  To date, Woodstock has raised over $42,000 for fuel assistance and has donated thousands of pounds of food to support Woodstock residents in need as part of the “Woodstock Helping Woodstock” campaign over the years.  
Fuel funds and non-perishable items are collected throughout the year at the Woodstock Town Hall.  Woodstock residents can apply for assistance through TEEG by calling 860-923-3458. More info about Woodstock Helping Woodstock’s Food and Fuel drive can be found in the main lobby of the Woodstock Town Hall during business hours or by contacting the First Selectman’s office at 860-928-0208 x336.

Details

Category: Current Issue

Then
This is what Day Kimball Healthcare's new Putnam medical center on South Main Street looked like during the rebuild in July 2011. Putnam Town Crier file photos.

& Now
This is the outside after the project was finished.

Details

Category: Current Issue

4-H Officers
Officers were elected at the recent annual meeting of the Windham County 4-H Foundation including, left to right: Eileen Fritz, secretary; Jane Rider, president; Marlies Thomen, vice president, and Sandra Ahola, treasurer.  Newly appointed to the post of Associate Dean and Associate Director of Cooperative Extension Services in the college of agriculture at UConn, Dr. Michael O’Neill was introduced to the group. He shared his vision of making the UConn Extension service, not the largest in the country, but hopefully a model for other states to follow.  Standing committee chairs were also elected. The Foundation is hoping to be starting a much-needed  renovation to the lodge, built in 1954, in 2013.  Looking ahead to updated kitchen, office, bathroom, and classroom spaces that are fully handicapped accessible. Courtesy photo.

Details

Category: Current Issue

Greetings. This chicken recipe is flavored with curry spices – warm, soothing, and not too spicy. The ingredient list is long, but the dish can be completed in about an hour from start to finish. If you don’t have all of the spices handy, substitute some prepared curry powder of your choice in an amount to suit your palate. The short-grain rice is not at all customary, but I like the creamy, risotto-style texture.
Chicken Breasts with Curry Spices
6 chicken breast halves, boned and skinned (6 to 8 ozs each)
flour for dusting (about ½ cup)  4 tablespoons olive oil
½ teaspoon salt  1 tablespoon dried basil  1 teaspoon ground cumin
1 teaspoon ground coriander  ¼ teaspoon ground cloves
¼ teaspoon ground cardamom  ¼ teaspoon ground turmeric
¼ teaspoon ground black pepper  1 large, or 2 small shallots, minced
½ tablespoon minced jalapeno pepper (or to taste)
½ tablespoon minced garlic  ¼ cup raisins or sultanas
1 cup short-grain brown or white rice (like Aborio)
2 cups chicken stock, or more as needed
1 cup frozen peas (allow to thaw while proceeding with recipe)
optional fresh herbs (such as parsley, cilantro, mint, or chives) for garnish
Pat chicken dry with paper towels. Dredge in flour, shaking off excess.
Heat 2 tablespoons oil in large, deep skillet over medium-high heat.  Add 3 chicken breast halves and brown on both sides. Do not allow to cook through – it should take only 3 – 4 minutes per side. Transfer chicken to plate.  Add 1 tablespoon oil to pan, and brown remaining 3 breasts. Add breasts to the first 3 on the plate. Set aside. Add remaining oil to the pan, and lower heat to medium. Add salt, basil, cumin, coriander, cloves, cardamom, turmeric, and black pepper to the pan, and cook until fragrant, 30 seconds to 1 minute. Add shallots, jalapeno peppers, garlic, and rice to the pan. Cook for another 30 seconds to 1 minute. Add the chicken stock, stirring to combine. Lower heat, cover, and simmer for 15 minutes for white rice, and 20 minutes for brown rice. Uncover, stir, and place chicken pieces and accumulated juices on top of rice. Add more chicken stock if there is not enough liquid remaining to finish cooking rice. Cover pan, and continue to cook until both chicken and rice are done. Remove chicken from pan. Combine peas and raisins with rice in pan, and continue to cook for a minute or two to allow peas and raisins to heat through. Serves 4 – 6.