Monday, June 29, 2020
A Message from Kathleen Stauffer,
CEO of The Arc Eastern Connecticut
As we head into July, The Arc ECT continues to carefully plan – on the direction of Connecticut’s Department of Developmental Services – a soft reopening for July 15. Our reopening team is working hard, and everyone is working at every location to disinfect, set up social distancing markers and ensure The Arc ECT provides the safest environment possible.
I’m also happy to congratulate Jennell Ricard, who has been promoted to Deputy Chief Quality Assurance Officer–Day Services. Jennell has been with The Arc ECT for 11 years and literally worked her way up to this position having worked in employment and operations with over 15 years’ experience in the field. Jennell has a passion for innovation, and we are looking forward to the creativity she brings to her new role.
Our new Chief Talent Officer Elizabeth Korineck currently is seeking an HR Assistant. If you know anyone who may be interested and who has the necessary qualifications, please direct them to The Arc ECT’s Career Center.
We’re also looking to add a member to our Maintenance team so please check out that announcement as well.
Please remember to participate in the US Census as our funding is dependent on an accurate count! It only takes a few minutes at 2020census.gov.
As we won’t be publishing an update next week due to the holiday, I want to wish all of you a very happy and safe Fourth of July! From my family to yours, be sure to spend time with people you love. Let’s continue to do our part regarding using precautions, wearing masks when appropriate and practicing social distancing. Together we can help keep Connecticut’s infection rates the lowest in the country.
To the Members of our Reopening Committees
From OurFamily toYours
This Week's Recipe
We know it’s hot as blazes this time of year, and we
generally lean towards cooler, lighter meals.
But one dish that’s sure to tear people away from
under the fan or off of the fainting couch,
especially during the 4th of July holiday, is . . .
Macaroni & Cheese
Face it: nothing tastes like homemade mac and cheese
1 pound (16 ounces) elbow macaroni
8 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk and 1 cup heavy cream
(or can be all milk), warmed
2 cups sharp white Cheddar, grated
1 cup Parmesan cheese, grated
2 cups Monterey Jack cheese, grated
2 teaspoons salt
1 tablespoon freshly ground pepper
2 cups panko breadcrumbs
Preheat oven to 350°. Cook macaroni in a 6-qt. stockpot according to package directions for al dente. Drain; return to pot.
In a large saucepan, melt 6 tablespoons butter over medium heat. Sprinkle flour over butter and cook 2-3 minutes, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook on low heat, stirring constantly, until thick and bubbly.
Add in cream, stir in all cheddar cheeses, salt, and pepper. Cook until cheeses are melted, stirring occasionally.
In a separate pan melt 2 tablespoons butter and mix in panko breadcrumbs until the butter is thoroughly absorbed. Add cooked macaroni to cheese mixture and mix thoroughly.
Place mixture in a greased 13x9-in. baking dish and top with breadcrumbs. Place in the oven and bake for 15 minutes or until golden brown.
RECOMMENDED! For extra crispy topping, place under broiler after baking until breadcrumbs turn golden brown.