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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.
Wednesday, October 14, 2020
A Message from Kathleen Stauffer,
CEO of The Arc Eastern Connecticut
Dear Friends and Colleagues:
Please be aware that Eastern Connecticut continues to experience significant increases in positive COVID-19 cases: Windham County is up 7.9% since last week alone—far higher than the state average—and New London County has witnessed a staggering 267% increase in positive cases over the past two weeks. I urge you to exercise extreme caution, and if you must be in public, wear a mask at all times, practice social distancing, and wash your hands—to keep yourself and those you love healthy and safe.
Along with taking good care, please remember two important things you can do:
-
VOTE on November 3rd! There’s still time to register and/or request a mail-in ballot. Please see The Arc ECT Voter Guide here.
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COMPLETE THE CENSUS! Your participation helps determine federal funding allocations for important social programs here in Connecticut, including The Arc ECT. Find more information here.
Please keep safe, everyone.
Sincerely,
Kathleen
This Month's Recipe
Stuffed Acorn Squash
with Wild Rice and Mushrooms
This stuffed acorn squash recipe is perfect for a Thanksgiving side. Stuffed with a wild rice and
mushroom pilaf, it is perfect for a vegetarian main dish as well!
Ingredients
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2 acorn squashes
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Salt and pepper
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Olive oil
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5 cloves minced garlic
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1 medium yellow onion
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2 tablespoons olive oil
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2 tablespoons unsalted butter
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1/2 teaspoon dried thyme,
or 1 teaspoon fresh thyme -
1 1/2 cups wild rice blend
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8 oz fresh mushrooms, sliced (about 2 cups)
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3 cups vegetable or chicken broth
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1/4 cup white wine (or water)
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1/2 cup sliced almonds, crushed
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1/2 cup finely chopped parsley
Directions
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Preheat oven to 450 degrees F.
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Cut each acorn squash in half (widthwise; creating a semi flat surface). Then cut a small flat surface at the bottom of each half, so that the squash can stand on its own. Scoop seeds out.
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Drizzle and brush with olive oil, and season with salt and pepper to taste. Roast on a sheet pan, flat side down, for about 25-30 minutes, until golden brown and tender. Remove from oven, flip, and let it cool.
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While the squash is roasting, prepare the rice pilaf. In a medium saucepan, heat olive oil and butter to medium heat. Add onions, and cook until translucent and soft, about 5 minutes. Then add garlic and thyme, and cook for another 2-3 minutes, until fragrant. Add mushrooms and cook for 1-2 minutes, stirring.
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Add wine and cook until reduced. Add rice and cook, stirring, for about 2-3 minutes until its nutty fragrance is released. Add chicken or vegetable broth and bring to a boil. Then simmer, covered, on low for about 45-50 minutes, or until rice is cooked to your liking. Remove from heat and let sit for 10-15 minutes. Stir in almonds and parsley.
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Fill each acorn squash with the rice pilaf. Top with more parsley and almonds, if desired. Enjoy!
