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October 2018
Pr i m e Ti m e
inthisissue
October 2018 1944 Warwick Ave. Warwick, RI 02889 401-732-3100 FAX 401-732-3110 Distribution Special Delivery PUBLISHERS Barry W. Fain, Richard G. Fleischer, John Howell MARKETING DIRECTOR Donna Zarrella donnaz@rhodybeat.com Editor / Creative Linda Nadeau lindan@rhodybeat.com WRITERS / CONTRIBUTORS Peder Schaefer, Don Fowler, Karen Kalunian, Larry Grimaldi, Elaine M. Decker, PRODUCTION Lisa Bourque Yuettner Brian Geary ADVERTISING REPRESENTATIVES Donna Zarrella – donnaz@rhodybeat.com Bob Giberti, Lisa Mardenli, Melissa Miller, Cheryl Petrarca, Janice Torilli, Suzanne Wendoloski
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Oktoberfest!
German foods to try
Fun Fall Recipes
Pumpkin pies, apple sangria and more
From doggies bags to “may i wrap this”
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To Go
Senior issues
13 Flavors of Fall
Retirement Sparks........................................9
Recipes from the front page goodies!
LIFESTYLES What Do You Fink.........................................6 The Next Dinosaur?.....................................6 Animal Talk.....................................................10 Events...............................................................10
ON THE COVER: Fall Flavor recipes on PAGE 13
Classified ADVERTISING REPRESENTATIVE Sue Howarth – sueh@rhodybeat.com
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October 2018
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October 2018
fall flavor
German foods to try this Oktoberfest Oktoberfest is a popular celebration of German culture. While beer might garner the bulk of the attention during Oktoberfest, celebrants would be wise to sample German cuisine when hoisting their steins during this year’s festivities. The world’s largest beer festival, Oktoberfest takes place in Munich, Germany, every year, typically beginning in late-September and extending into the first weekend in October. Oktoberfest celebrations in Germany have been held for more than 200 years, but those who cannot make it to Munich this year can still sample many of these delicious foods at their local Oktoberfest celebrations, or even find recipes and prepare them at home.
1. Spätzle: This dish is a combination of eggs, flour and salt and is often served
as a side dish. Spätzle is similar to pasta and typically accompanies meat dishes. Spätzle is popular outside of Germany as well, and some people may refer to it as a noodle while others call it a dumpling. Either way, it’s delicious.
4. Schweinsbraten: Munich is located in the federal state of Bavaria, and
this is a traditional Bavarian dish of roasted pork. In the days before refrigeration, Bavarians heavily salted or picked this dish to preserve it, and it is still served this way. Another hearty selection, schweinsbraten is a good choice for those who plan to indulge in their favorite German beers this Oktoberfest.
5. Rouladen: Rouladen is a meat dish that typically consists of bacon, onions,
mustard, and pickles. These ingredients are wrapped together in beef or veal that is thinly sliced and then cooked together. Rouladen also might be served with venison or pork, but beef rouladen is the version most likely to be found at Oktoberfest celebrations. German cuisine is unique and flavorful and should be a part of anyone’s Oktoberfest celebrations. TF18A394
2. Maultaschen: This dish traces its origins to Swabia, a one-time duchy of
medieval Germany located in the southwest region of the country. Maultaschen is reminiscent of ravioli because it consists of an outer layer of dough that may be filled with various foods, including minced meat, sauerkraut or spinach. Herbs and spices, including pepper and nutmeg, add to the flavor.
3. FischbrĂśtchen: Seafood might not be the first thing people expect to see
on the menus at their favorite German restaurants, but this popular northern German dish popular is very flavorful. Essentially a fish sandwich, fischbrĂśtchen is often served with Bismarck herring or soused herring, but is sometimes served with other fish, including salmon. Onions, pickles, remoulade, and/or horseradish sauce are often added, making this a great selection for those planning to hoist a stein or two this Oktoberfest.
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l i f esty l es b y L arry G rimaldi
Are newspapers the next media dinosaurs?
Recently, I read an obituary for the Pittsburgh Post Gazette. The last printed version of this daily newspaper hit the streets on August 28, marking the death of a publication that can trace its roots to its first edition on July 29, 1786. For anyone keeping score, the Post Gazette made it to the ripe old age of 232 years and one month. The paper will continue to exist in its web format. For a former Providence Journal Bulletin delivery boy, the now silent presses of the Post-Gazette lend weight to what many media experts are predicting…the demise of the printed newspaper. Future generations may one day refer to print edition newspapers as media dinosaurs. When and if that day comes, we will all be the lesser for it. The concerns of many journalists and avid newspaper readers are not unfounded. In 1970, more than 1,700 daily newspapers were published in the United States. In 2017, less than 1,300 remained. Readership studies also show that from 2004 to 2012, daily newspaper readership dropped from 54 percent to 38 percent! Some surveys pegged that rate at 29 percent in 2017. If you doubt the demise of print media, the Providence Journal provides daily testament to the “modernizing” (that’s what media conglomerates call purchasing a local newspaper, laying-off or buying out seasoned reporters and columnists, taking a scalpel to community news space, and filling the pages with wire reports) of statewide daily editions. Regional news bureaus are extinct and a significant amount of city and town news is squeezed into brief summary columns on page two. For additional evidence, pick up what late Mayor and radio personality Buddy Cianci called the Providence Pamphlet. Monday Journal editions affirm that his observation was more fact than fiction. The Providence Sunday Journal is but a slimmed-down shadow of its predecessors. In my opinion, the Providence Journal has abandoned its local roots and gutted its once talented staff of local news and sports reporters and columnists for homogenized content with diluted connections to its Rhode Island heritage. Profit now reigns over information, education, and community responsibilities. Despite these drawbacks, daily newspaper reading remains a staple of my morning routine. There are a myriad of reasons for the slow, inexorable decline of the printed daily newspaper. Equipment, newsprint, and staff are expensive. The number of pages in any edition of a newspaper can be proportional to advertising money generated and fees collected by publishing legal notices, obituaries, etc. Considerable chunks of advertising budgets are now directed to other media platforms and newspapers are perpetually engaged in a tug of war for those same funds. Perhaps the most significant factor in declining printed newspaper consumption is the explosion of Internet and social media sites that deliver the events of the day in nanosecond time frames and sound bites. For better or for worse (and I consider it worst), many people gather their “news” from websites that give them what they have come to expect…the world in 30 seconds or less. In many instances, scanning headlines has replaced reading the actual news stories. To be sure, many sites offer opinions, disguised as “news,” tinted by their own perspectives. But the implications of this “now and fast” consumption deprives us of the background, context, texture, and meaning of the stories. Sadly, these missing elements are precisely what involved, informed, and concerned people need to make intelligent decisions about issues and political candidates. The variety of perspectives is valuable only when we take the time to read and analyze them. It’s the time worn axiom, “You can lead a horse to water” principle. As a corollary to this theory, continued attacks on the legitimacy and intent of a free press have a chilling effect on one of the most vital underpinnings of our system of governance. A free press was envisioned by the founding fathers as a checkpoint against partisan majority rule or totalitarian government. The news media is not, nor was it ever intended to be, a cheerleader for any political leader or party. These basic principles are being dangerously battered, bludgeoned, and maligned on a daily basis. So in a way, I guess, this column is a variation of the bumper sticker that reads, “Support your local sheriff.” Think of it as a “Support your community daily newspaper” commercial. The time you spend reading the paper will expand your knowledge base and give you a wider perspective on current events and issues. The results are not only tangible, but also necessary to preserving our freedoms and exercising the right to vote responsibly and effectively. And also save the daily newspaper from media extinction. Larry Grimaldi is a retired freelance writer living in North Providence. Comments can be e-mailed to lvgrimaldi49@gmail.com. | PrimeTime
wHAT DO YOU FINK?
LIFESTYLES
by MIKE FINK
The Burning Bush October is the month of the “Burning Bush.” Remember? Moses comes across a tree that is afire but not consumed. And it can speak! and guide the footsteps of the runaway prince of Egypt in search of a promised land he never can enter. What a story, wow! I have always--since grammar school-thought of that sacred shrub as a common autumn hedge such as I look at admiringly on our stroll after supper along the curbs of our block. And I pursue my own thoughts and aims, quietly, to myself. Or maybe murmuring a phrase from a poem or lyric of a tune, also to myself, inwardly. Actually, my wandering mind may take me to strange places, long ago or far away. Sometimes, like you, probably, in the middle of the night, I review all the seasons and years of my life. I may try to recall and highlight the good things. A birthday party, or a graduation with its nostalgic autograph notebook or alum album. Maybe the year I got my dog (an Italian Greyhound, 1994) or the dates of the births of our grand-children. Major events such as weddings...and, of course, funerals, are firmly fixed, forever, but there is also the calendar of miniature, but memorable, turning points in life’s progress. The little things count, too, for which there is probably no Hallmark Greeting card to purchase. Even if you forget those items, they return to haunt you. I’m concerned here mostly, though, rather with troubling thoughts, not reassuring ones. I remember so many embarrassing, or guilty, moments, or simply wasted hours that seldom get articulated in a diary, journal, or even midnight dream log. Shall I bring them up? Nah. Perhaps just by counting years instead of months . 1959: I got my M.A. from Brown with a thesis titled “The Soul under Socialism” based on an essay by Oscar Wilde. I had to fight to win that degree, but over the years those semesters have sweetened in memory: they were rather bitter at the time. I attended the campus dance, in the company of one of my students at RISD. I guess that brightened the year...and maybe, by now, in retrospect, the decade. I can make broad general statements about the 1950s, with its repressions and disappointments, by shining my flashlight on the metaphorical meaning of each year, summer, fall, winter, and/or spring. Have you read the negative reviews of “Operation Finale”? It’s a controversial cinematic version of how Israel’s Mossad captured Eichmann in Argentina and took him to trial in Jerusalem.
Well, I was there, then! My first visit to the Holy Land, and I wrote about it both for the Providence Journal and for the RISD alumni magazine. Mostly, though, those months in Tel Aviv and at the kibbutz Sasa in Galilee were full of discomforts in the Heat Wave and I was wandering almost like a homeless nomad...but gathering impressions for my travelogue. By the close of that hectic decade of the 60s, I had lowered, and localized, my expectations, both of myself and of my horizons. I might find both a romance, and a friendship, each of which stood for my mood and my focus with each passing year...especially as I wake up under the moonlight and look backward in search of something that eludes me. Something to grieve and regret, or to make me blush or squirm . I think I wrote my columns for local newspapers to make a shape or evoke a smile as I dug up ancient shameful episodes. Once, I published a column in the Projo listing my minor crimes and misdemeanors. I worried, will I get fired for these indiscretions? Will I be mocked for my confession? (Instead, Antoinette Downing, a founding figure in the gentrification of Benefit Street, the RISD campus, wrote me a kindly letter claiming she got a good laugh from my tell-all memoir! Whew, what a relief!) By the 1970s---that back-to-nature decade-- I had found my wife and my life. We had two daughters and two houses: we had spent the year 78-79 in Rome where I served as director of the RISD European Honors program. In 1985 my son was born. I would collect coins--pennies from heaven--with that date on them, as sentimental souvenirs. It was a creative decade in many ways... but not without travail and worry. It is an error of judgment to assume that an academic or artistic career is an easy way to make a living and protect a family and its fates. On several occasions I had to fight back against harsh assessments by administrators. I won (so far!) my battles, my grievances. The first time, it was a department head who complained about my use of nude models in a composition class for fresh incomers/newcomers to campus. I won that controversy. It was, in fact, my most successful required course. I took some photographs of it which I cherish and hoard. The second time it was a division chair who objected to my movie elective. He was fired himself in midsemester: for plagiarism in his research. It was a sudden departure; he FINK – PAGE 11
October 2018
in the kitchen
Flavors of Fall Individual Pumpkin Pies 1/2 2 2 1/2 1 1 18 18
teaspoon salt teaspoons pumpkin pie spice eggs cup Karo Light Corn Syrup can (15 ounces) pumpkin can (12 fluid ounces) evaporated milk baking cups size 2 1/2 inches vanilla wafers
Mix sugar, salt and spice in a bowl. Add eggs and beat slightly. Stir in corn syrup, pumpkin and evaporated milk; blend well. Portion baking cups in muffin pans and place 1 vanilla wafer in each. Fill each two-thirds full of pumpkin mixture. Bake at 300°F for 25 minutes, or until knife inserted in center comes out clean. Cool in pans for 5 minutes; remove. Cool a minimum of 1 hour before serving. Garnish as desired.
October 2018
fall flavor
Premium Pecan Pie 1 (9-inch) pie crust 3 eggs (whole) 2/3 cup Karo Dark Corn Syrup 2/3 cup Karo Light Corn Syrup 2/3 cup maple syrup 1/4 teaspoon salt 1 teaspoon vanilla extract 1/4 cup unsalted butter, melted 1/2 teaspoon all-purpose flour 1 1/2 cups pecans (halves or pieces) Par-bake your favorite pie crust (either homemade or purchased) in a 350°F oven for about 20 minutes or until it just barely starts to brown. Beat eggs on medium speed of electric mixer for about 30 seconds, until foamy. Add all syrups, salt and vanilla, and beat for about 1 minute on medium speed until well combined. Add melted butter and flour. Place pecans in the par-baked pie crust and pour mixture over pecans. Bake at 350°F for 50 to 55 minutes.
APPLE PIE SANGRIA
1-2 Macoun Apples chopped Cover with water, cinnamon and sugar Soak in airtight container overnight 750ml White Wine (Moscato or Riesling works best) ½ Gallon Fresh Apple Cider 1 cup Smirnoff Vodka Kissed Caramel Vodka Mix and serve hot or cold. Garnish with cinnamon sticks
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fall
flavor
From Doggie Bags To “May I Wrap This?” I remember the old days when going out to dinner was a rare treat and doggie bags were for dogs. My frugal father would take half of the meat from his sandwich or dinner, wrap it in a napkin, and bring it home for the next day. Back when I was young, a doggie bag literally meant a doggie bag. I remember bringing half of my prime rib home from a famous Boston restaurant. They put it in a bag with coffee grounds. Why not? It was for the dog. Today, no one calls them “doggie bags”. They are now referred to simply as “May I wrap this?” Taking leftover food from a restaurant no longer has a negative connotation. It is expected. In fact, if you don’t take it, the waitperson is likely to ask, ”Was everything all right?” Attitudes have changed. We have accepted the concept of not wasting food. If it was good at the restaurant, it will be just as good or better reheated in the microwave the next day. Some waitpersons will gladly remove the plates and fill the carry-out boxes at their stations. A new trend is bringing the boxes and carry-out bags to the table and let you make the choices. (Who wants to take the broccoli home?) Joyce will take the extra French Fries home to feed the birds and squirrels. (They always give you too many fries.) Assuming the extra bread and rolls in the breadbasket will be thrown away and not saved for croutons, why not take them as well? Smart restaurants put their names on the bags and even the boxes. Many now use microwavable boxes, and you don’t have any dirty dishes to wash. Often, the food tastes even better the next day, but there are a few exceptions. Fish and chips don’t recycle well, as the coating gets soft. Pizza crust doesn’t crisp well in the microwave. We learned that a few turns in the microwave followed by a couple of minutes on a grill works well. Spaghetti and macaroni dishes microwave better if you add a couple tablespoons of water. Some hot dishes, like certain Thai or Chinese meals, actually taste hotter when you warm them up. Too often, living on a limited income, we look at the right hand side of the menu when we order. Just remember, when you take enough food home for another day, you can cut the cost in half. And it’s another meal you don’t have to cook.
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October 2018
se n i o r iss u es
retirement sparks
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b y elaine m . decker
Retirement Confessions–
Annoying Habits On one of the morning shows, Kelly Ripa described things that annoy her to the brink of insanity. When she described them, a frisson went up my spine. “OMG,” thought I. “She’s bothered by the same things I am.” I was especially excited to learn that one of these is an actual medical condition. If the sound of people chewing their food makes you want to throttle them, you probably suffer from misophonia. I looked it up to learn more. Turns out a major newspaper ran an article on this, too, noting (in what may be the understatement of the year) that the condition is little studied and poorly understood. Wikipedia tells us “sensitivity… is often far more severe when… the sound comes from a person that is emotionally connected to the sufferer.” That explains why my misophonia seems to be singularly focused on my husband. Even then, it’s not all the time. I haven’t been able to pinpoint the specific foods that bother me. It’s not like he chews with his mouth open. In fact, the more tightly it’s closed, the more the noise of his chewing can bother me. As far as I know, you can go to jail for choking people just because they annoy you. I don’t think that misophonia would be an acceptable legal defense. So I’ve found another way to cope with this. I simply plug my ears with my index fingers and chant “la la la la la” until my husband is done eating. Another of Kelly’s pet peeves was familiar to me. As a young girl, she shared a bed with her sister, who
October 2018
made dancing motions with her feet all night. It drove Kelly nuts, and she described it as restless leg syndrome. I’ll bet it was actually PLMD (Periodic Limb Movement Disorder.) My husband suffers from this occasionally. PLMD happens only during sleep. It’s a repetitive jerking for just a few seconds, followed by a longer period of no movement. This lulls you into thinking it’s finally over, but it’s not. PLMD can go on all night. My husband has been advised (for other medical reasons) to elevate his legs in bed, so he stuffs a spare pillow under them. This has had the side benefit of slowing down his PLMD. However, halfway through the evening, his legs usually slip off the pillow and that’s when the dancing begins. If it really annoys me, I get up and reposition his legs onto the pillow again. I confess that on a few occasions, other solutions have occurred to me. Tying his legs to the bedpost would certainly help. But Murphy’s law, there’d be a horrific fire and we would both perish because I couldn’t untie the knots. Even worse, people would think we were into bondage. Our families would be mortified. No. Hogtying him is not a viable solution. I’ve also considered taking that spare pillow and beating him over the head with it. That would certainly de-stress me, and it would wake him up, so he would stop dancing—for awhile at least. But my husband can fall asleep at the drop of a hat. In no time, he’d be back in nod land and I’d be lying there all keyed up.
The best solution I’ve found so far is to dance along with him. It takes me a few minutes to figure out exactly what rhythm he’s twitching to. Once I have it, I try to match it to a popular song from my high school years. Then I sing along, usually in my head. Eventually, I get worn out enough to fall asleep myself. Yes, dear readers, I’ve reached the point in life where I’m quite adept at adaptive behavior. Which is a good thing. Because I’ve noticed that now that I’m retired, more and more things annoy me. Fortunately, there’s not much that can’t be tolerated if you have a good pair of earplugs and nice bottle of wine. Copyright 2018 Business Theatre Unlimited Elaine M. Decker’s books include Retirement Sparks, Retirement Sparks Again, Retirement Sparks Redux and CANCER: A Coping Guide. Her essays appear in the anthologies: 80 Things To Do When You Turn 80 and 70 Things To Do When You Turn 70. All are available on Amazon.com. She’s also been featured in ReaderSupportedNews.org. Contact her at: emdecker@ix.netcom.com.
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Animal Talk Local❤Adoptable❤Loveable by Karen Kalunian
Rory
loved his time at Conimicut Point in Warwick recently, letting the gentle waves just roll over him while smiling the whole time! He truly fits the meaning of his name perfectly, “Red king” because he has a spectacular brindle coat in many shades of red. He is a one year old Plott Hound mix who has the biggest heart and a smile to match! Rory likes other dogs, loves the water, walks great on a leash and is friendly, what’s not to love? He is the total package, looks, personality and lots of love to share with you! He is available for adoption through One Dog At A Time in RI. You can contact them via email at ODAATRescue@yahoo.com or call 508-826-3073 for more information or to meet Rory in person. Whoever adopts this sweet boy will be very lucky, he will bring you lots of joy!
Black History Walking Tour of Wickford Saturday, October 6 at 10:00 am
Sponsored by the North Kingstown Free Library
Join Tim Cranston as he explores the story of the vibrant black community of the 19th century that once lived in Wickford. We will look at the lives of slaves and servants, mariners and merchants, and farmers and fishermen. A group of people tied not only to early African slaves, but also the Native people who were here long before the earliest settlers arrived. Who were they? How did they live their lives? What became of them all? We will examine this and much more on this intriguing journey. The walk begins and ends at the Town Dock at the end of Main Street. Registration required. Free and open to the public.
RI CHILDREN’S GOLF COURSE FUNDRAISING GOLF TOURNAMENT The 5th Annual RI Children’s Golf Course Home Fundraising Tournament is scheduled for October 15 at Valley Country Club. Shotgun start at 12PM, Scramble Format. 18 holes, cart included, 4-person teams. Delicious food & prizes following play. $125/Person, $500/Team. For more information or to sign up call 401-215-0776 or email djmcbmcb@gmail.com
If you know of an animal in need, contact Karen directly at: ilovedogs1920@gmail.com
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October 2018
COVENTRY CARES COMMUNITY CARE CLINIC NURSE HOURS The Coventry Cares Community Care Clinic Nurses Hours are Monday, Tuesday, Wednesday & Friday from 8:30AM-12:30PM with Nurse Helen & Nurse Jane. The Clinic is set up at the Coventry Resource & Senior Center, 1372 Main Street, Coventry.
FOOD ON THE MOV
E
The West Warwick Public Library, 1043 Main Street, West W host a mobile, high -quality fresh fruit arwick, will & vegetable market from 2-4PM. For m on Mondays ore information, vis it website at riphi.org /portfolio/food-on- the RI Public Health Institute’s the-move
PROJECT LINUS
Project Linus is a national, all volunteer, nonprofit organization which brings comfort to seriously ill children in local hospitals through gifts of new, handmade security blankets! If you have blankets or donations of new fabric, yarn, etc. to donate, please drop them off at The Reminder office, 1049 Main Street, Coventry. The Reminder is open Monday-Friday from 8:30AM-5PM and is the local drop off location for Project Linus donations. For more information, please call 821-2216.
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FINK (FROM PAGE 6) was marched to the exit quite summarily. A third adventure took place when the then president of the college accused me of planning to challenge his decision to take down a Victorian building and replace it with an addition to the museum. I moved in with students and a group of homeless street folk to resist the bulldozers....and we in fact prevented demolition! It was a total victory, and decades later I was formally congratulated and had a portion of the building dedicated to my bold gesture, with a plaque and framed photograph installed on the walls of the student lounge! Oh, there were other hostilities: I created an elective titled “Voices of Minorities” and it mixed books by First Nation “Indians,” essays by James Baldwin and other authors of color, a memoir by Isaac Bashevis Singer, and both pacifist reports on the Vietnam war (notably the Vietnam Veterans Against the War) and the thennew Feminist voices. These groups did not agree, nor did they collaborate. In fact, although it was a lively and unusually noisy semester, the air was filled with anger and rebukes, and the following school year I centered my elective on “The Jewish Narrative.” This too got me in trouble. I desired to ask the museum to collect and dedicate the art and the essays by and of Holocaust survivors. “They wrote not for money or fame but to tell the truth for later generations. When the curtain closed and the performing artists walked down the lane from the Terezin “theatre” to the gas chambers, they buried their words and drawings under the dirt pathway!” The local Holocaust Survivors named me, for my support, an “honorary survivor”! These challenges to the conventions of “art” and “poetry” were perhaps before their time....but not really. Anti-semitism, masked as anti-zionism, has reemerged on the academic and artistic campus grounds. My six decades at RISD have not been without anxiety and stress. Even my years of service are used against me, and my life’s work is not secure or safe from enmity. A hint of elder-abuse by now, not “prime time.” So I close on a note of anxiety! Yes, I have to brood about my own mistakes, among which I find the grounding value of recognizing my own failures and inadequacies. Yes, I have to find humor and laughter in all circumstances, and happiness in small things and among the delights and comforts of home and family. In my thoughts and memories I find stories, smiles, frowns, confusions, and losses both heavy and slight...all have symbolic, sometimes angelic, aspects which I endeavor to understand, as I walk around the block among the golden maples and the red burning bushes mixing memories, as the hills rise up and slope down like my moods. October has its Hallowe’en masks expressing our fears sweetened with orange candy corn. Merry and melancholy but with Moses conversing with his creator and seeking his destiny...like all of us meandering around the block taking in the abundant autumn views. October 2018
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THANK YOU AFTER ALL THESE YEARS: The Rhode Island Association of Fire Chiefs held its 20th Honor Flight on September 15, takHonor SAYING ing 24 WWII, Korean and Vietnam veterans for a day in Washington, DC. The veterans and their guardians entered Green Airport to the applause Flight of friends, family, officials, travelers waiting for flights, scouts and uniformed first responders and military personnel. (photo by John Howell)
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November 3rd, 2018 10AM-3PM
Join us for lots of Crafts, Vendors, Food, Raffles, a Money Tree, Penny Social, and so much more!
West View Nursing & Rehabilitation Center 239 Legris Ave., West Warwick
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Health care can be confusing. Our resources help inform your care choices. http://bit.ly/ptresource New England Quality Innovation NetworkQuality Improvement Organization HealthCareForNewEngland.org
October 2018
in the kitchen
fall flavor
Flavors of Fall Autumn Pierogies and Apples Prep: 10 minutes Cook: 15 minutes
Serves: 4
1 package (16-ounces) frozen MRS. T’S Potato & Cheddar Pierogies 1 tablespoon vegetable oil 1 large sweet onion, halved and sliced 1 tablespoon butter 2 red apples, cored and cut into 1/4-inch-thick slices 1/2 teaspoon ground cinnamon, divided 1/2 cup sour cream Sauté pierogies as package directs. Cook onion slices in 12-inch skillet over medium heat, in hot oil, until lightly browned and just tender, stirring occasionally. Remove to bowl. Melt butter in same skillet over medium heat. Add apple slices and teaspoon cinnamon; cook until lightly browned, stirring occasionally. Combine sour cream with remaining teaspoon ground cinnamon in small bowl. Combine pierogies with onions and apple mixture; toss to mix well. Serve with sour cream.
Cobweb Cupcakes (24 servings)
1 2 1 1 1 1
package (18.25 ounces) devil’s food or yellow cake mix (2.1 ounces each) Nestlé Butterfinger Candy Bars, chopped container (16 ounces) prepared vanilla frosting cup (6 ounces) Nestlé Toll House Semi-Sweet Chocolate Morsels small tube white decorator icing or gel package (1.38 ounces) Nestlé Goobers Milk Chocolate-Covered Peanuts
PREPARE cake mix batter according to package directions; add chopped Butterfinger to batter. Bake according to directions for 24 cupcakes. Cool completely. Frost cupcakes. PLACE morsels in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 45 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut small corner from bag; squeeze to pipe concentric circles on top of frosting. Using wooden pick or tip of knife, pull tip through chocolate from center to last circle to create a cobweb effect. MAKE 2 dots using decorator icing on each of 24 Goobers to resemble spider eyes. Place in center of each cobweb.
Autumn Acorn Squash Soup Servings: 6 Cooking Time: 10 minutes
1 small onion 1/4 cup chopped celery 2 tablespoons sweet cream butter 2 tablespoons all-purpose flour 1 teaspoon chicken bouillon 1/2 teaspoon dill weed 1/4 teaspoon curry powder Dash cayenne pepper 2 cups chicken bone stock 1 (14-ounce) can sweetened condensed milk 3 cups cooked acorn squash, mashed Salt and pepper to taste 6 bacon strips, cooked and crumbled SAUTE the onion and celery in butter in a large saucepan. Stir in flour, bouillon, dill, curry and cayenne pepper. Gradually add chicken stock and sweetened condensed milk. BOIL for 2 minutes. Add the squash, salt and pepper. PLACE in blender; blend in batches until smooth. Pour into bowls; garnish with bacon.
October 2018
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October 2018
MEDICAID/MEDICARE RECIPIENTS
Get more benefits at no extra cost. Find out if you qualify today. Call 1-855-461-7747, TTY 711 to learn more.
Plans are insured through UnitedHealthcare Insurance Company or one of its affiliated companies, a Medicare Advantage organization with a Medicare contract and a contract with the State Medicaid Program. Enrollment in the plan depends on the plan’s contract renewal with Medicare. This plan is available to anyone who has both Medical Assistance from the State and Medicare. This information is not a complete description of benefits. Contact the plan for more information. Limitations, co-payments, and restrictions may apply. Benefits, premiums and/or copayments/coinsurance may change on January 1 of each year. Premiums, copays, coinsurance and deductibles may vary based on the level of Extra Help you receive. Please contact the plan for further details. H3113_171009_135612 CST21313
Interested in a New Career?
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FREE RI CNA Training Beginning in October
• Apply at Alpine Nursing Home. Bring Identification and Updated Physical Exam. Hours to Apply are 8am-4pm. NO PHONE CALLS PLEASE Committed to Quality Alpine received the Excellence in Action Award
Alpine Nursing Home 557 Weaver Hill Road, Coventry, RI
Directions: Rte. 95N, Exit 6, left onto Rte. 3; Rte. 95S, Exit 6, right onto Rte. 3; On Rte. 3 take a left at the first light (Harkney Hill Rd.), proceed approximately 4 miles, take a left onto Weaver Hill Rd., Alpine is approximately 1.5 miles on the right. An Equal Opportunity Employer
October 2018
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Save energy. Save money. Our rebates and programs can help. Get familiar at ngrid.com/save
These programs are funded by the energy efficiency charge on all customers’ gas and electric bills, in accordance with Rhode Island law. ©2018 National Grid.
NG_RIF_2350 // RI Prime Time Magazine // Save Money_Workshop // RI // Trim Area: 9" x 5.875" // No Bleed // CMYK // Pdf
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October 2018