Monday, May 3, 2021
A Message from Kathleen Stauffer,
CEO of The Arc Eastern Connecticut
Hello Again Everyone!
As you know, Connecticut is a leader in vaccination rates nationally. Please take advantage of The Arc Eastern Connecticut’s generous incentive program for employees receiving FULL vaccination. So far 249 employees, or 64% of our workforce, have been fully vaccinated. Thank you!
ACT NOW, as the vaccination incentive offer expires June 30th.
As a chapter of The Arc of the United States, please be assured that being a member of The Arc ECT team means we are a pro-vaccination agency in keeping with our mission to champion human rights for all people. Tune in here to listen to Answers from The Arc - Vaccine Facts, a podcast answering all of your vaccine questions.
Thanks to each one of you who supported The Arc ECT’s 5th Annual (Virtual) Film Festival and made it a huge success, with over 170 views and many emailed compliments. Thanks also to our wonderful sponsors whose partnership makes our Community Life & Advocacy program possible. You are all heroes!
Please share our latest podcast!
*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
Caraway Seed Cake
—an easy to make savory cake, great for teatime or as a weekend treat.
Caraway seeds have a warm aromatic anise flavor not
dissimilar to cumin and are used in sweet and savory
dishes across the world. This humble seed cake is basically
a sponge cake with the addition of aromatic caraway seeds.
In many parts of the British Isles it was traditional to make
caraway seed biscuits to celebrate the sowing of spring
wheat at this time of year. Eat it thinly sliced with a good
strong cup of tea, and a veil of butter if you’re feeling
1 ½ sticks butter, at room temperature
1 cup sugar
2 tsp baking powder
3 large eggs, lightly beaten
2-3 tsp caraway seeds (no more than this!)
2 cups all-purpose flour
1/3 cup finely ground almonds
½ tsp almond extract (if available)
¼ cup milk
Preheat the oven to 330ºF ten minutes before using. Grease and line the base of a 9 x 5-inch loaf pan with overhanging parchment. Sift the flour and baking powder. Stir in ground almonds and caraway seeds.
Mix the flour and all the other ingredients in the bowl of your stand mixer and beat on low speed until combined. Then beat on medium speed until the mixture is smooth and pale in color. This will take no more than 1½ minutes.
Spoon the batter into the prepared pan and bake 45-60 minutes until golden on top and a skewer inserted in the center comes out clean.
Remove from the oven and let stand 10 minutes then transfer onto the wire rack to cool. Serve warm or cold.