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PANDEMIC
UPDATES
Virtual Adventures
Our ACTIVITIES 4 U link and our COMMUNITY RESOURCES link are two places to find important information. You can always access them here on our PANDEMIC UPDATES PAGE and on the HOME PAGE of our website. We add information regularly and welcome your ideas.
Monday, June 7, 2021
A Message from Kathleen Stauffer,
CEO of The Arc Eastern Connecticut
Hi Everyone,
I hope you all had a great Memorial Day weekend and enjoyed a small gathering of friends and family. I know that I sure did!
The pandemic news here in the United States continues to be hopeful. Please keep in mind that some areas of Connecticut are still under-vaccinated. Also, as we move to Fall and toward flu season, our good habits must continue . . . social distancing in crowds, hand washing, and mask-wearing where advised.
Here at The Arc ECT, I am so very proud to celebrate a 74% vaccination rate among team members! Thank you! Please know there is still time to secure a one-time CASH incentive in your paycheck if you provide proof of vaccination before June 30, 2021.
YOU ARE INVITED! DON’T MISS The Arc ECT Annual Picnic on June 22nd at 687 Cook Hill Road in Danielson. From 6-8pm, we will honor team members who have earned Service Awards, dedicated legislators and special community leaders for their hard work on behalf of people with IDD. Please also join us in dedicating a Sensory Garden bench in memory of Judy Daviau and Gary Cote. RSVP to Denise at dtift@thearcect.org.
I am looking forward to enjoying some outdoor fun this Summer, and I hope you do too!
Best,
*PLEASE NOTE: Team members must have had their SECOND or FINAL shot on or before June 30, 2021 to be eligible for incentive.
This Month's Recipe
Crispy Potato & Halloumi Bake
—an early summer treat!
Crispy baked new potatoes are mixed with a homemade
chili tomato sauce then topped with halloumi cheese
before grilling until golden. (If you prefer, you can use
feta or mozzarella cheese.)
Ingredients
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1 ½ lbs baby potatoes
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Olive oil for drizzling and brushing
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2 x 1 cup halloumi, sliced (or use mozzarella or feta)
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1 cup Greek yogurt
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1 spring onion, finely sliced (optional)
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For the sauce
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3 tbsp extra-virgin olive oil
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1 red onion, chopped
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2 fat garlic cloves, crushed
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2” fresh ginger, grated
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½ tsp Aleppo or other chili flakes (see Know-how)
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1 ¾ cup chopped tomatoes
-
4 sun-dried tomatoes, chopped
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1 tsp dried oregano or marjoram
-
Handful basil leaves, plus extra to garnish
-
1 tsp pomegranate molasses, plus extra to drizzle
(you can substitute cranberry juice concentrate,
grenadine, or lemon/lime juice)
Directions
-
Heat the oven to 375.
-
Boil the potatoes in a large pan of water for 12-15 minutes until tender.
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Drain well, then tip into a medium ovenproof dish, gently squashing them with the back of a spoon. Drizzle with olive oil, season well, then bake for 20-30 minutes until crispy.
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For the sauce, heat a frying pan, then add the extra-virgin olive oil and fry the onion, garlic and ginger with some salt for 8 minutes over a low-medium heat until softened, stirring occasionally.
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Stir in the chili flakes and tomatoes, then rinse out the can with ¾ cup water and add that too.
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Stir in the sun-dried tomatoes, dried and fresh herbs, and pomegranate molasses (or substitute), then simmer over a low heat for 10 minutes.
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Add more salt and pepper to taste, but remember the halloumi is salty so go easy.
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Once the potatoes are crispy, spoon the tomato sauce over the potatoes, then arrange the halloumi on top.
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Brush with oil, then bake for 5-6 more minutes until the halloumi is golden.
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Top with the yogurt, spring onion (if using), basil and a drizzle of pomegranate molasses (or substitute).
