Monday, June 1, 2020
A Message from Kathleen Stauffer,
CEO of The Arc Eastern Connecticut
Dear Friends and Family:
I’d like to take a moment to remember again our friend Judy Daviau, Deputy Chief Quality Assurance Officer—Day Services, who passed away over Memorial Day weekend. Judy had a huge heart and brought genuine love and light to The Arc ECT and our community. Many of you have inquired about remembering Judy, and we will keep everyone informed as we make plans to ensure her example of positivity lives on here at The Arc.
Moving forward, this week and every week we are going to celebrate our Family here at The Arc ECT. We invite you to submit family photos, and we will include them in upcoming Weekly Memos. For family photos of our Board of Directors and leadership team, check out the pictures below!
PLEASE KEEP UP YOUR SAFETY HABITS
As Connecticut continues to cautiously reopen, we ask you to exercise extreme care in handwashing, mask usage and in safeguarding yourself against exposer to COVID-19. This week, the agency is investing in major ductwork to sanitize our administrative building at Sachem street. Because 93 people are being supported around the clock in our group residences, it is critical that team members take every precaution to ensure health and safety. Many of our athletes are preparing for the Special Olympics Virtual Games coming up soon. Athletes from both our day and residential programs are participating, including all the residents of one of our homes — now, that’s teamwork!
Thanks for all the notes and letters you are sending along. Folks are sharing stories of family game night, sibling cappuccinos, puzzles, and family walks. It’s so heartwarming to hear things like “I’m so proud to be an Arc employee.” And we’re very proud of YOU—our exceptionally talented and dedicated team. One of you asked to hear from our dog again soon (Lola, who barked on my banjo video!) and so maybe a photo or video will be forthcoming soon . . .
Please remember that our funding depends on your legislative action! This means that The Arc ECT votes! We’re happy to report that you can vote safely by absentee ballot this year on August 11. Click here to register to vote and to get your absentee ballot!
Let’s keep taking care of each other. And keep those notes about how you and your family are doing coming! Again, send your family photos and don’t miss ours, below . . .
PS – Don’t forget to listen to our latest “Answers” podcast, found on this page. Episode #2 addresses the (eventual) SAFE reopening of services and all of the precautions that would need to be taken.
Please share the podcast with your friends and family members, and don’t hesitate to email your questions to Answers@TheArcECT.org.
The Arc NEWS
Tiffiny Holds It All Together
Tiffiny is a member of The Arc family who misses going to work at our bakery at the Employment Transition Center in Groton every day. But she’s doing her part to help out where she can, and this includes being responsible for all the shopping for her family, since her parents are older. She’s got her own supply of masks, and wears gloves in the store and when she’s cleaning what she’s brought home—“I know I have to get in and out of the store as fast as I can.”
Tiffiny’s also picked up a volunteer job walking her neighbor’s dogs 3 times a day, as he has cancer and can’t leave his house. She’s remaining positive and upbeat—a good example for all of us!
This Week's Recipe
Not Your Hippie Aunt’s
Making delicious (yes delicious) veggie burgers from scratch
that don’t fall apart on the grill is easier than you think—
and saves money too!
2 Tbsp. extra-virgin olive oil, plus more for greasing
1 14-oz. block extra-firm tofu, drained
2 14.5-oz. cans black beans, rinsed, drained well
¼ cup almond butter
¼ cup mayonnaise
2 garlic cloves, finely grated
4 tsp. chili powder (make sure it’s salt-free)
4 tsp. Diamond Crystal or 2 tsp. Morton kosher salt
2 cups cooked quinoa (red or black is best), cooled
¼ cup flaxseed meal
2 Tbsp. cornstarch
Toasted buns, pickled onions, tomato, lettuce, pickles, and chipotle yogurt (for serving)
Prepare a grill for medium-high,
direct heat. Clean and oil grate.
Shred tofu using the large holes of a box grater.
Firmly squeeze tofu in between paper towels to drain as much excess liquid as possible.
Heat 2 Tbsp. oil in a large nonstick skillet over medium. Cook tofu and beans, tossing
occasionally, until beans look slightly dried out and their skins are darkened, 10–12 minutes.
Meanwhile, whisk almond butter and mayonnaise in a medium bowl until smooth. Whisk in garlic, chili powder, and salt. Add tofu-bean mixture and cooked quinoa and stir well to combine.
Stir flaxseed and ¼ cup cold water in a small bowl. Let sit until a thick paste forms, about 1 minute. Add to tofu-bean mixture along with cornstarch and stir well to combine.
Using oiled hands, form mixture into 8–10 patties about ½" thick (about a scant ¾ cup each). Grill until lightly charred around the edges, about 2 minutes. Turn carefully using a metal spatula to cleanly lift off grate and grill until lightly charred on second side and warmed through, about 2 minutes more.
Place burgers on bottoms of buns. Pile high with pickled onions, tomato, lettuce, pickles, and whatever else strikes your fancy. Close with top bun and serve.
Do Ahead: Patties can be formed 3 days ahead. Tightly wrap each in plastic and chill.