Kitchen Ideas

St. Anthony’s Soup Kitchen in Skowhegan creatively continues to serve the community

SKOWHEGAN — The cars continue to line up and roll through, while others walk up wearing masks.

The images of this weekly labor of love look different than they did just eight months ago, but it’s Thursday night, which means a free dinner is available to all who need one thanks to the volunteers at St. Anthony’s Soup Kitchen in Skowhegan.

“It’s going well. Our numbers increase every week,” said Aldea LeBlanc, coordinator of the kitchen.

St. Anthony’s Soup Kitchen, located in the parish hall of Notre Dame de Lourdes Church on Water Street, offered a free, sit-down, hot meal for anyone in need every Thursday night prior to the start of the pandemic in March. The ministry is entirely volunteer run.

“The meals were suspended until early June when the soup kitchen resumed again,” said Nora Natale, office manager at Christ the King Parish, of which the soup kitchen is a part. “Most of the crew was more than ready to see our guests again.”

“The need is so great here,” said Fr. James Nadeau, pastor of Christ the King Parish.

The diners are currently not allowed in the parish hall due to the pandemic, but nobody involved was willing to give up this important ministry that has helped thousands of community members through the years.

Now, volunteers wear masks and practice social distancing, the meals are served in a drive-thru format in the parking lot of the church and other recipients participate through take-out service.

While the delivery methods have changed, what has not is the appeal of the meals, which have included pork chops, barbecue chicken, and many other delectable choices.

“We also provide a vegetable and fruit of some kind, as well as donated desserts and bread,” said Aldea. “The meals are served from 4:30 to

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The Pantry Kitchen’s ‘Weeknight Challenge’ yields stuffed squash recipes and many unexpected gems

The goal with the first challenge of Season 2 of the Pantry Kitchen Challenge was to get everyone in an autumnal mood, and to introduce the new “wild card” rule designed to throw a different wrinkle into each round. Wellll …. perhaps we should have been more specific?

Round 1 was “The Weeknight Challenge” with a 30-minute prep time limit, and squash, apples, nutmeg and soda as the ingredients. We didn’t foresee that folks would interpret the 30-minute limit in two different ways: 30 minutes to prep the dish and get it ready for cooking or 30 minutes from prep to plating.

Oops.

So to be fair, we selected the top three finishers in both categories. (And props to those of you who saw “30-minute prep” and decided this meant 30 minutes total!) You hustled and came up with some pretty impressive stuff. This challenge garnered 45 entries! Many of you saw the ingredients list and thought stuffed squash or butternut squash soup. So bonus points for those who went above and beyond those two staples.

In the “30-minutes from prep to plating” category, Paul Shapiro wins for butternutchos, turning butternut squash into tortilla chips for a unique plate of nachos. Runners-up: Darci Rogojin, whose autumn doughnut holes with nutmeg cream soda icing looked delectable, and Beth Cavalli, who combined Western ingredients with Mexican and Asian flavors — tamarind soda! — to create a tamarind stir-fry!

In the “30-minutes prep, then cook to your heart’s content” category, the mother-daughter tandem of Joan and Keri Segna wowed us with this gorgeous stuffed pumpkin dinner called Filled with Goodness. Runners-up: Thomas Finnegan transformed the ingredients into an interesting chicken curry with squash and apples, while Jeff Abrams also stuffed a pumpkin in spectacular fashion to produce pumpkin and apple English

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Growing the right herbs adds flavor and spice to the garden and the kitchen

Carol Cloud Bailey, Special to TCPalm
Published 10:30 a.m. ET Oct. 7, 2020

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John Coykendall of Blackberry Farm gives us his top picks—and shares the most common herb-gardening mistake.

Time Food & Wine

Herb gardening is a popular pursuit. Many gardeners and cooks have at least a few pots of herbs sitting around. What if this year, you plant a portion of the veggie garden, a new landscape bed, or several large containers with herbs?

Herbs add flavor and spice, pun intended, to our kitchens and gardens. They have many uses from the well known seasoning to infused vinegar for salads and household cleaning to tinctures and homemade incense. Some even attract butterflies. Planting and growing herbs is satisfying and productive.

The procedure for growing herbs is akin to growing vegetables. Wherever there are six to eight hours of sun and a source of water, herb gardens can be installed. For container gardens, just about any container can be used to grow herbs if it has drainage, let your imagination go. The soil should be fresh and clean and well drained. A 40-pound bag of potting soil is a quick way to set up a garden Just cut a few holes in the bottom and the bag will grow an herb garden. One full of fennel, parsley, and garlic chives is as useful to butterflies as it is to your kitchen.

For in-ground gardens, full sun and good drainage are best. The garden can be set up in traditional garden rows or employ a more intricate planting scheme such a complex herb knot garden. Check out the Herb Society of America and the University of Florida’s gardening page on herbs for more information.

Here are a few tips, tricks, and ideas about individual herbs and growing herbs to get

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12 ideas to decorate plain walls with stickers

There are many ways to enhance your walls and give it a character instead of keeping it plain and boring. Wall stickers are one of the easiest ways to spruce up your room. Not only are there numerous designs options when it comes to wall stickers, they are also easy to put on and take off, perfect if you live in a rental apartment.

Here are some fun ways to add a unique touch to your walls.

For your work station: Your work station and your desk is where you spend most part of your day. Hence, it is important that you feel motivated and inspired to bring out your best efforts.

Shop: How to decorate your walls with wall stickers

‘Work smart not hard’ wall sticker in black and red: BUY HERE for 60% discount at Rs. 359/-

Shop: How to decorate your walls with wall stickers

Shop: How to decorate your walls with wall stickers

Motivational black and red wall sticker: BUY HERE for 80% discount at Rs. 179/-

For your kitchen: Contrary to popular beliefs, your kitchen can also do with a bit of colour and design. Stickers are a great way to make your kitchen fun and unique.

Shop: How to decorate your walls with wall stickers

Happy kitchen sticker: BUY HERE for 66% discount at Rs. 149/-

Shop: How to decorate your walls with wall stickers

‘I love cooking’ sticker in red and black: BUY HERE for 81% discount at Rs. 169/-

Shop: How to decorate your walls with wall stickers

Dessert menu wall sticker: BUY HERE for 60% discount at Rs. 319/-

For you kids’ room: Don’t be afraid to add lots of colours in your kids’ room as they love colour. Stickers are also a great way

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Hints from Heloise: Thrifty cooking ideas | Columnists



Heloise 9.28

Heloise, Helpful Hints.jpg


Dear Heloise: I am thrifty in the kitchen. I rarely discard cooking water from any vegetables and even save pasta and potato water. In the fall, I make tasty vegetarian soup from all these liquids; add tomatoes, vegetables, beans and or grains/pasta.

When my carrots got a little too old, I cooked them in enough water to cover, drained and pureed them in a blender, using the cooking liquid to get consistency. I froze the carrot puree in ice cube trays. I added several cubes to soup, stews, sauces, etc. Other things to freeze in ice cube trays: pesto, pimentos in their liquid, mashed bananas for smoothies, broth and tomato paste. — Reader in Ohio

CRUMBS

Dear Heloise: After family gatherings we find ourselves with small portions of various crackers, pita chips, etc. I grind them up in my blender and use them for breading pork chops, chicken or topping on casseroles. There is generally enough salt and spices for a great taste. No more waste. — Marlene P., Riverside, Calif.

Dear Marlene, using those leftover bits of snacks for breading, etc., is a great idea. — Heloise

SPICED TEA

Dear Heloise: I used to make your spiced tea and loved it in the evenings while I read a book by my fireplace. It was so relaxing for me. When we moved to a cooler climate again, I remembered how much I enjoyed those evenings, but in the move your recipe was lost. Could you reprint that for me and for people who enjoy tea? — Rita in Nebraska

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