Sept. 23rd: completing the landscaping around the entrance porch on the Northeast corner
Here are all 19 of the resolutions that will be considered at the October VT State Grange Session. A wide variety of topics are included–from restricting the use of “neonicitinoid” pesticides, to reducing the emphasis on secrecy in Grange proceedings, to changing the day of elections and Town meetings, to eliminating Daylight Savings Time. Please take a look at them, and come to our October 6th meeting, to discuss what our Grange wants to advocate for or against, among these ideas. What we decide on at that meeting will guide our 2 voting representatives as we consider them in committees, and when we vote on accepting, rejecting, or re-wording them.
If you can’t come to the meeting, please email comments to: firstname.lastname@example.org, and we’ll include your feedback.
Delna Boyce, an experienced cook originally from India, volunteered to put on an Indian cooking class for the Grange, and did a great job! 15 participants learned about recipes, ingredients (and where to buy them), spices and the difference between supermarket spices and “real” ones, ways to include more whole grains, and many “tricks of the trade” for making a list of traditional Indian dishes which she has sold at farmers’ markets. “Delna’s Hits” were hits for the cooks who came to the workshop, and also for the Grange members who enjoyed some of the leftovers at the Community Potluck later that day.
Delna mixes the whole-wheat flour and water for the parathas.
Class members knead the dough.
Delna explains the vegetables cut up for aloo gobi (potatoes & cauliflower).
Participants get their hands into the ingredients.
Frying the pakoras gets started.
Freshly fried pakoras cooling down.
Delna talks about spices–what you can use, and how much: making it taste right to you!
Mixing the ingredients for dal.
Dal ingredients are ready to cook.
Rolling out the parathas and rotis.
Everyone gets into the role, and the rolling.
Green herb chutney, and other ingredients.
Dry-frying the parathas gets started–with many more to follow.
Parathas pile up, ready for cooking.
Aloo gobi goes into the pan for cooking.
Delna starts the cooking of the aloo gobi.
Dinner is served: mango lassi, pakoras, chutney, aloo gobi, rice and dal.
And dinner is enjoyed–and talked about.
Delna’s visual aid for the many kinds of legumes used for dal.
DATE: April 7, 2018; 4 pm
APPLE MUFFINS – use your favorite recipe
6 muffins on a paper plate to which is 3X5 card is taped to the bottom.
ON THE CARD SHOWING: recipe used
On REVERSE SIDE OF CARD (not showing): name + contact information
REMEMBER: You NEED NOT BE A MEMBER to participate* in the 2018 Baking Contest at CCG#469.
PRIZES (in addition to bragging rights!)
FIRST: full 1 yr membership in CCG#469 + choice of utensils from King Arthur + bag of party favors
SECOND: choice of utensils + bag of party favors
THIRD: utensil remaining + bag of party favors