DANIELSON — Carmen Cid, Ph.D., interim president of Quinebaug Valley Community College, has been selected as a Connecticut Women’s Hall of Fame Education and Empowerment Honoree for 2013 and will be recognized at its 20th annual Induction Ceremony & Celebration on November 6.
Cid, a Wethersfield resident and long-time educator, is one of 10 women to be honored. She has served as dean of the School of Arts & Sciences at Eastern Connecticut State University for nine years. Over her 29 year career in higher education, she has worked to improve the representation of women and minorities in science fields.
According to Katherine Wiltshire, executive director of the Connecticut Women’s Hall of Fame, “This year’s honorees are leaders throughout the state who have devoted their careers to educating and empowering women and fostering their advancement. As we mark 20 years of highlighting remarkable women’s stories, we celebrate the incredible community we are building to inspire the next generation and women of all ages.”
The Induction Ceremony, the signature program of the Connecticut Women’s Hall of Fame, has been a forum for women to gather, share stories and celebrate the achievements of exceptional women who have paved the way for the current generation to enjoy freedoms and choices unheard of even a few decades ago.
This year’s inductees include Rosa DeLauro, US representative for Connecticut 3rd district; Barbara Hackman Franklin, president and CEO of Barbara Franklin Enterprises who served as US Secretary of Commerce under President George H.W. Bush; Linda Koch Lorimer, vice president of Yale University; and Augusta Lewis Troup, union organizer, journalist and promoter of the suffrage movement.

Then
The Class of 1963 would have been students here. Putnam High School was opened around 1952.

& Now
The PHS Class of 1963 50th reunion. Front row: Shirley Adams Ash, Beverly Mayhew Orzulak, Janice Baczanski Toutant, Joan Miskiavitch Kelly, Pat DiVencenzo Chase, Paula Cozzens Petajasoja. Second row: Richard Turenne, Bill Zamagni, Al Garceau, Al Giovanni, Barbara Johnston Woodcock, Cynthia Delhaie Hicks, Steve Smith, Linda Johnson Dion, Michael Lajeunesse, Susan Boudreau Fisher, Leo Morrisette, Ellsworth Chase. Third: Dennis Donovan, Ron Hemingway, Doug Bove, Art Lusby, Bob Paquin, Bill Dunn, Jan Sheldon Copeland, Mr. Jim Gagnon, Al Dion, Donald Casko, Leo Guevremont, Bill Kuusea. Missing from photo but in attendance: Jeanette Nadeau Shaw and David Raynsford.

Greetings. For a milk-free option, this basic pumpkin pie recipe can also be made by replacing the butter in the crust with vegetable shortening (try Spectrum organic all vegetable shortening), and canned full-fat coconut milk instead of the evaporated milk in the filling. Happy Thanksgiving!
Pumpkin Pie
Crust:
3 cups flour
2 sticks plus 2 tablespoons butter, cut into ¼-inch pieces
½ teaspoon salt
6 – 8 tablespoons ice water
1 tablespoon vodka, optional
In a food processor,  pulse the flour and the salt. Add the butter, and pulse until the butter pieces are about pea-sized. Add the water and vodka, and run the machine until the dough nearly forms a ball. Turn out dough onto a lightly floured surface, gently bringing together any stray crumbs and pieces. Divide dough in half and roll out to line two 9-inch pie pans. Refrigerate pie crusts while making filling.
Preheat oven to 375 degrees F.
Filling:
3½ cups cooked, pureed pumpkin (okay to use canned)
2½ cups evaporated milk
1 cup brown sugar
½ cup molasses
5 eggs
1 tablespoon ground cinnamon
1 tablespoon ground ginger
2 teaspoons ground nutmeg
½ teaspoon ground cloves
½ teaspoon salt
Using either a mixer with a very large bowl or food processor, mix all filling ingredients until well-combined. Pour filling into pie crusts. Bake on bottom rack of oven for 1 hour, or until filling is set. Cool before serving. Makes 2 9-inch pies.