Holiday Guide I

Holiday Guide

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N O V E M B E R 2 7 , 2 0 1 3

the cheshire herald, november 27, 2013

Holiday Guidetwo

Planning an impressive Thanksgiving menu can be enjoyable for

many, while others get a little nervous with such an under-taking. But getting a head-start and staying organized can make planning a Thanksgiving meal much easier.

Begin by jotting down ideas of which dishes you want to make. Traditional foods like turkey and candied yams may be expected, but, if you won’t be hosting a big crowd, serve more-manageable Cornish hens or a roasted chicken in place of a large turkey.

Root vegetables and squash add autumn fl avor to your Thanksgiving menu. Potatoes, corn, turnips and parsnips can be turned into soups and cas-seroles.

Thanksgiving is a great time to celebrate local foods as well. If certain items are native to your area, such as grains or game, incorporate these foods into the planning.

Once you have established the menu, list the dishes that can be prepared in advance and those that will be made the day of. Separate your shopping accordingly. Frozen or canned

Plan Ahead For A Stress-free Thanksgiving Feastproducts can be purchased in advance of the holiday rush and stored. Frozen turkeys also can be bought weeks before. Any dairy products or fresh produce should be purchased a few days before Thanksgiving and freshly prepared for opti-mal fl avor.

Rather than spending all of your time cooking the night before the dinner, mashed po-tatoes and casseroles can be prepared and frozen, then re-heated on Thanksgiving. Some foods actually taste better when fl avors have had an op-portunity to meld. Even some baked goods can be made in advance and refrigerated or frozen until use. Think about preparing batters for cookies or cakes and then storing them in the refrigerator before fi n-ishing them on Thanksgiving. Any work you can handle in advance will save you time in the kitchen come the big day.

Timing can be challenging on Thanksgiving. A turkey can take up valuable real estate in the oven, so you may want to consider investing in a rotisser-ie or a deep-fryer so the turkey can be cooked more effi ciently elsewhere. Then you will have plenty of oven space for heat-ing side dishes and desserts.

Dense foods should be placed in the oven fi rst to en-able them to heat thoroughly. Finger foods and appetizers may only need brief heat-ing. Do not underestimate the power of the outdoor barbecue for heating up foods if you are short on space in the kitchen.

Delegate some of the work to others on Thanksgiving so you and your family can better enjoy the holiday. Encourage guests to bring their favorite items to serve buffet- or pot-luck style for Thanksgiving. This not only cuts down on the amount of work for the host and hostess, but gives guests an opportunity to showcase their culinary skills as well.

Desserts are often labor-in-tensive elements of entertain-ing. Precision in measuring and preparing helps guarantee success. If you do not have the time to bake this Thanksgiv-ing, save yourself the hassle and serve store-bought cakes or ask guests to bring desserts so you can focus your attention on the main meal.

While prepping for the Thanksgiving dinner, keep the dishwasher empty so you can easily load items as they are used and keep kitchen clut-ter to a minimum. Increasing the number of fi nger foods can help reduce the number of dishes used and cut down on post-holiday clean-up.

When preparing for the meal, keep storage containers at the ready. Have guests fi ll up take-away containers with leftovers before the table is cleared so that no food goes to waste. Promptly refrigerate all leftovers so that they are safe to enjoy later on.

Big Thanksgiving meals may be customary, but breaking down the work into manage-able tasks helps the holiday go off without a hitch.

Any work you can handle in advance will save you time in the kitchen come the big day.

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Holiday Guidethree

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Encourage Kids To Make Healthful Food Choices

If kids had their way, piz-za, chicken fingers and French fries would

make up a significant por-tion of their diets. But par-ents know they must make kids’ culinary choices for them so youngsters get all of the vitamins and nutrients they need to grow up strong and healthy.

Parents also tend to know how difficult it can be to con-vince kids to embrace healthy eating. Healthful eating habits can help kids live healthier lives and perform better in the class-room while setting them up for a lifetime of making the right choices at mealtime. Though encouraging kids to eat healthy may not always be easy, here are a few tips for parents who are hoping to foster healthy eating habits in their children.

•Stick to a schedule. Par-ents should establish a regular eating schedule, for both meals and snacks, so kids learn the importance of not skipping meals. Kids who learn to eat at regular intervals are more likely to continue doing so as they grow older. When kids stick to a meal schedule, they are less likely to overeat and they’re likely to have more en-ergy throughout the day, which should help them stay attentive at school and be more engaged in their extracurricular activi-ties.

•Involve kids when choos-ing the menu. Kids might be more excited about eating healthy when you involve them

in choosing the menu. Invite them along on trips to the gro-cery store and allow them to choose one of their favorite foods for the meal in exchange for eating the healthy fare you have chosen. Parents may end up eating a lot of side dishes of macaroni and cheese, but their youngsters will also end up eat-ing their vegetables.

•Plan healthy desserts. Dessert is often considered an unhealthy indulgence, but there are plenty of nutritious dessert options that are so deli-cious that kids—and even some adults—will not realize they’re eating healthy. A dessert of fresh fruit and a small serving of yogurt can provide the same post-meal refreshment as ice cream or cake, but it does so with much fewer calories and a lot more nutrients and vita-mins. What’s more, kids may come to look forward to des-sert as a chance to eat fresh fruits instead of an opportunity to load up on ice cream or oth-er, less healthy alternatives.

•Practice portion control. Sometimes it’s not just what is on the plate but how much is on the plate that can be healthy or unhealthy. When doling out

portions for the family, serve reasonably-sized portions so

kids are not encouraged to overeat. Kids who grow up eating healthier portions are more likely to continue doing so into adulthood. Overeating is one of the culprits behind becoming overweight and obese, so

kids who learn to control their portions are much less likely to overeat and gain ex-cess weight.

•Don’t reward kids with food. Some parents try to re-ward youngsters with food, allowing kids to indulge in un-healthy fare in acknowledge-ment of a good report card or something else kids should be proud of. But using food as a reward is an unhealthy eating habit that can lead to problems down the road as kids become adults responsible for their own eating habits.

•Set a positive example.

Kids are more likely to eat healthy when mom and dad are healthy eaters. If your first choice at snack time is to reach for a bag of potato chips, then don’t be surprised when your kids opt for chips over healthier fare like a piece of fruit. “Do as I say, not as I do” is a tough sell to youngsters when it comes to their eating habits, so parents should set a positive example for their kids by ensuring their own diets are healthy.


Holiday GuideFour

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Chanukah And Thanksgiving A Rare Convergence

The Jewish celebra-tion of Chanukah of-ten coicides with the

Christmas season, but this year the eight-day holiday begins on November 28—the same day as Thanksgiving. According to some physicists, the conver-gence of calendars won’t hap-pen again for another 78,000 years, so now is the time to in-troduce some traditional Cha-nukah dishes to the Thanksgiv-ing menu.

Regardless of when it falls, the celebration of Chanukah has a deep history that can be traced back to a successor of Alexander the Great. Upon conquering Syria, Egypt and

Palestine, Alexander the Great allowed these lands to remain relatively autonomous and the residents to observe their own religions. However, more than 100 years later, Antiochus IV, a less tolerant successor of Al-exander, began to oppress the Jewish people under his con-trol, desecrating their temples and even ordering the massa-cre of many. This sparked a re-volt led by Mattathias the Has-monean and his son, Judah Maccabee and ultimately the temple was rededicated. At the time of rededication, there was only enough oil to light the me-norah for one night, but the oil miraculously lasted for eight.

An eight-day festival was de-clared to celebrate this miracle, and that festival is now known as Chanukah, which is often referred to as the “Festival of Lights.”

Though Chanukah is not as religiously signifi cant as the Jewish holidays of Yom Kip-pur, Rosh Hashanah and Pass-over, many Jewish people still look forward to the holiday and its traditions. One such tradition for many families is cooking potato latkes, a rela-tively easy yet delicious food that Chanukah celebrants can enjoy on weekend mornings when gathered around the breakfast table.

Potato LatkesServes 4

11⁄2 lbs. Russet potatoes, peeled1/4 cup fi nely chopped

shallots2 large eggs, lightly beaten2 tablespoons fl our11⁄2 teaspoons salt and freshly ground black pepperVegetable oil for frying

In a food processor, grate the potatoes. Line a sieve with cheesecloth and transfer the potatoes to the sieve. Set the sieve over a bowl and twist the cheesecloth into a pouch and squeeze out some moisture. Let the mixture drain for 15 minutes, then pour off liquid from the bowl but reserve the white potato starch that settles in the bottom of the bowl.

To that starch add shallots, eggs, fl our, salt and pepper. Return drained potatoes to this mixture and toss to combine.

Preheat the oven to 200° F. Line a baking sheet with paper towels. In a large skillet, heat 1/4 inch of oil over medium-high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Serve immediately with applesauce, sour cream or cottage cheese mixed with sour cream. or transfer to baking sheet and keep warm in oven.

Recipe courtesy of foodnetwork.com


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Sugar Plum Tea Sunday, December 8, 2013

Seatings at 12:00 & 2:00 pm PARKS & RECREATION CENTER

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Trim Calories With Healthier Menu Alternatives

Statistics indicate the average Thanksgiving dinner exceeds 3,000

calories. That is more calories than a person should eat in an entire day, much less a single meal. Many people admit to in-dulging on bigger portions and more fattening foods come the holiday season, but choosing some lighter fare this Thanks-giving can make the meal healthier without sacrifi cing taste.

Although there are sta-ples of Thanksgiving dinner, many low-calorie foods can be included to make the meal healthier. The following are a few healthy substitutions or alterations holiday hosts can make when preparing their Thanksgiving feasts.

•Trim down the turkey. Play up the main course with aromatic seasonings or unex-pected fl avors. Use garlic, olive oil and basil to add a boost of fl avor to turkey without having to rely on butter or salt. Mari-

nate the bird with lemon juice and citrus marmalade for a sweet, yet pungent fl avor. Con-sider omitting the bread stuff-ing and making a stew of roast-ed root vegetables instead.

•Opt for turkey breast. White meat of a turkey tends to have less fat and calories than the darker cuts. Serve turkey breasts only, which will not only cut down on calories, but also on the amount of time needed to cook the meal.

•Make homemade cran-berry sauce. Taking the time to make your own cranberry sauce means you can control the ingredients. Cut down on the amount of sugar used in the recipe or substitute it with honey or molasses.

•Reduce the number of courses. Thanksgiving dinner often features multiple courses. Extra courses can be expen-sive, but such massive spreads also lead many people to over-eat. Stick to two or three cours-es, and chances are guests will

not miss the extra food.•Choose whole-grain bread

and rolls. Sliced whole-grain breads or rolls paired with an olive tapenade will be a fl a-vorful, healthier alternative to white bread and butter.

•Flavor vegetables with herbs. Vegetables grilled or sauteed with fresh herbs may be so fl avorful they will not need added dressings that tend to be rich or cream- or butter-based. Have a wide variety of vegetable side dishes available so guests can fi ll up on health-ier fare rather than more calo-rie-dense items.

•Serve only low- or no-cal-orie drinks. Beverages can add a substantial amount of calories to Thanksgiving meals. Give guests the option of sparkling water or even diluted cider so they’re not fi lling up on sug-ary sodas or other high-calorie beverages.

•Serve fresh fruit for des-sert. Create a fresh fruit salad that can be served in lieu of

fatty cakes and pastries. •Include other activities

besides the meal. Do not make the meal the centerpiece of the celebration. Plan activi-ties, such as a game of football

in the yard or a walk around the neighborhood. This places a smaller emphasis on eating while giving guests the oppor-tunity to burn off some of their meal.

Cut calories and increase nutrition by including lots of fresh vegetables and fruits in your Thanksgiving menu.


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Sending Holiday Cards Still A Tradition For Many

Even in this age of digi-tal media, millions of greeting cards are sent

out each holiday season. Esti-mates suggest that 85 percent of the United States popula-tion, or roughly 250 million people, mail out greeting cards. That adds up to billions of cards going through the postal system—and all in a relatively short period of time.

Those who hope to send holiday greeting cards must

purchase, prepare and mail the cards early enough so they are received prior to the holiday. It is never too early to begin greeting card preparation and assembly.

The majority of cards are bought in boxed packages or groupings of photo cards. Gone are the days of hand-picking individual greeting cards for every recipient. This trend toward general-theme cards has streamlined the pro-

cess and can help senders start their tasks earlier than ever be-fore. Some people like to take advantage of post-holiday sales to stock up on greeting cards for the following year at a deep discount. This means they can write the cards out at their lei-sure and then simply toss them into the mailbox at the appro-priate time.

Much in the way people begin their holiday shopping or decorating right after the

T h a n k s g i v -ing turkey leftovers have been stored away, a good majority of people also begin their g r e e t i n g card writ-ing after Thanksgiv-ing as well. Those who want their cards to arrive fi rst will mail them within a few days of T h a n k s g i v -ing. When sent domestically, it is safe to assume that cards mailed out up to 2 weeks be-fore Christmas will arrive on time. After that point, you may be risking lateness, particularly for rural delivery addresses un-less cards are sent priority. For those who need to mail cards internationally, sticking close

to the end of N o v e m b e r will ensure they arrive in a timely man-ner.

People who want to make

a statement and not have their greet-ing cards get lost in the crowd may

i n t e n t i o n -ally mail them late and lean toward wish-ing health and prosperity for the new year, rather than

sending a card tied to a specifi c holiday. This gives extra time for mailing and will set cards apart from the many others.

Photo cards have grown in popularity, and people inter-ested in having a professional photographer shoot their holi-

See CARDS, page 11

the cheshire herald, november 27, 2013 seven

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the cheshire herald, november 27, 2013eight

Holiday Dining Destinationsand Catering

Order HolidayParty Trays • Stuffed BreadsLasagna • Sausage & Peppers

Eggplant Parmigiana and Other Favorites

Closed Thanksgiving DayGIFT

CERTIFICATES

529 West Main Street, CheshirePh: 203-272-7297 • Fax: 203-272-0309

www.cheshirerossini.com

Good FoodGood Friends, Good Times...

HolidayParties

Private room available

Happy Hour4:00-6:00

Every day

Gift Certificates

The Victorian House Restaurant & Tavern

226 Maple Avenue Cheshire 203-272-5743 www.thevichouse.com

A legend & landmark for great food, fun and company for decades! Live entertainment on weekends! Karaoke every Saturday! Happy Hour 4-6 pm. Drink & Appetizer Specials 4-6 pm! Make your family reservations now for Easter and Mothers Day! Sign-up now for the Annual Vic House Open Golf Tournament to benefit the Wounded Warriors!

Two Great Restaurants - Both Nearby! Extensive Menus – Daily Lunch & Dinner Specials – Open 7 Days a Week

Monday Martini Madness – two for one Martinis

Tuesday – Half Price Bottles of Wine

Free Glass of Wine with pasta on Wednesday

Raw Bar open all day, every day!

Happy Hour specials Monday-Friday 3-6 pm

Watch for the patio grand re-opening in April!

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’

Restaurant & Tavern226 Maple Ave., Cheshireª(203) 272-5743

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Make your Reservation now for Holiday Parties for 10-150 People

WAVERLY RESTAURANT286 Maple Avenue Cheshire

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the cheshire herald, november 27, 2013 nine

Holiday Dining Destinationsand Catering

932 Meriden -Waterbury Turnpike • Rt. 322 • Southington (across from Tops IGA)

Hours: Sun-Thurs 11 am - 1 amFri & Sat 11 am - 2 am

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Order your Holiday Platters now!!!(Holiday menus available)

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• Daily Lunch & Dinner Specials •• Children’s Menu • Party Platters

• Eat In/Take Out!Mon.-Thurs. 11:30 - 9; Fri. & Sat. 11:30 - 10, Sun. Noon - 8

We will be open Mondays in DecemberView Full Menu & Parties Platters at

www.vespuccis.com

Italian Restaurant & Pizzeria150 Main St. •Cheshire

(Across from St. Bridget’s Church)

203-271-9143Wonderful selection of pasta dishes,

chicken, seafood, veal, steaks, fi let mignon, rack of lamb, and ribs. Fresh fi sh delivered daily.

Wonderful selection of pasta dishes,

NEWFull Liquor

License


Holiday Guideten

Get in the Holiday spirit by fi nding the things your kids want at prices you’ll love! New inventory arriving daily!

Clothing, Shoes, Toys, Holiday Attire, Bedding,Baby Gear... Anything Kids & Maternity Too!

Get in the Holiday spirit by fi nding the things your kids want at prices you’ll love! New inventory arriving daily!

Open: Mon. & Tues. 11-5 Wed.-Sat. 10-6 Sun. 10-496 Elm St., Cheshire (directly behind Town Hall)

203-250-6462• www.dragonflycheshire.com

Happy Holidays from

©K

ei A

cede

ra

Shubert Box Office (203) 562-5666www.ticketmaster.com

Maria Kowroski, Principal new york city ballet

Charles Askegard, Former Principal new york city ballet

new haven ballet orchestra conducted by

Richard Gard

FEATURING

Interim Artistic Director Lisa SanbornInterim Artistic Director Lisa Sanborn

presents

Fri. Dec. 13 – 7pmSat. Dec. 14 – 1 & 5:30pm

Sun. Dec. 15 – 1pm

Christmas Shop Filled with* Hand Crafted Sprays & Wreaths * Tree Stands * Roping & More

Dress Up Plain Dessert With A Minimum Of Skill

Step into a bakery and your nose can detect the aroma a delicious cake

or pie even before you sample the delicacy. But while pro-fessionally prepared pastries might be the most delectable desserts, homemade and even store-bought baked goods can

get makeovers like something from the pages of a classic cookbook.

Anyone on dessert duty who may not have the skills of a pastry chef or master baker can employ these simple tips to add pizzazz to pastries and dazzle to desserts.

•Don’t fear the fondant. This moldable, rollable and easily carved confection is made of sugar. The pliability of fondant enables it to be cut into patterns, sculpted into dif-ferent shapes or simply draped over cakes to give them a pris-tine fi nish.

•Put squeeze bottles to work. Use a container with a thin spout, such as a ketchup or mustard bottle, to drizzle chocolate, raspberry or straw-berry sauce onto a plate before placing a slice of cake or an-other dessert.

•Use cookie cutters to make fun shapes. Many desserts ap-pear more labor-intensive if they are cut into cute patterns and shapes. Instead of square brownies, use a circle or heart-shaped cookie cutter for more fl air. When making a fruit or nut pie, cut out the shape of the fruit that is inside from the top crust. When it bakes up you have an effective steam vent and a decorative way to tell guests what type of pie you are serving.

•Serve dessert on fi ne chi-na. Offer an ice cream sundae in a plastic cup and it may seem more suited for a backyard par-ty. Serve the same ice cream in a crystal champagne fl ute and the entire dessert takes on a

new persona.•Experiment with new

fl avors. Rather than choco-late sauce, work with mocha or even hazelnut toppings for cakes or ice cream.

•Try a trifl e. Trifl es may seem like a lot of work, but many times they can be thrown together with ready-made in-gredients. For example, create a strawberry-vanilla-banana trifl e by layering cubes of va-nilla pound cake, ready-made vanilla pudding, slices of ba-nana, and canned strawberry pie fi lling together in alternat-

A drizzle of strawberry sauce and a dusting of confectioner’s sugar transform store-bought eclairs into something special.

Scour the baking aisles of local craft stores and choose a few decorative elements to add

whimsy to your desserts.

ing levels in a tall vessel. Top with whipped cream, and you have a delicious and eye-catch-ing dessert. The same concept can be used to layer just about any combination of ingredi-ents.

•Add some extra decorative elements. Scour the baking aisles of local craft stores and

choose a few decorative ele-ments to add whimsy to your dessert. There are many edible baubles and decorating tools that can add some fl air to your pastries. Cakes topped with luster dust will have a sparkly sheen. You can even person-alize pastries with edible ink markers.

•Don’t underestimate the power of chocolate. Chocolate shavings on top of cake, melted chocolate fondue, or simple cookies dipped into chocolate can transform dessert into a di-vine delicacy.


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Connecticut’s finest quality pre-owned clothing and accessories for the entire family, fineand costume jewelry, furniture, house wares and more...

959 S Main Street, Cheshire (203)271-0475 320 Boston Post Rd., Orange (203)799-80752139 Silas Deane Hwy., Rocky Hill (860)257-3224

www.consignit.com Store Hours:

Mon-Sat 10-5 Wed/Thu 10-8 Sun 12-5 SALES ONLY! Consigning Hours:

Cheshire: Mon-Fri 10-3 Wed/Thu 10-6 Sat 10-3 Orange & Rocky Hill: Mon-Fri 10-2 Wed/Thu 10-6 Sat 10-12

Sample Decadent ‘Chocolate For The Holidays’

day card photos would be wise to make an appointment as early as possible. Popular pho-tographers often start holiday photo shoots in October. Keep in mind that the photographs can take a while to be pro-cessed and arrive. For those who are on borrowed time, taking a photo with a personal camera and having prints made up at a pharmacy or retail store can save time. It is unlikely that professional photos taken in December can be printed and mailed and still arrive on time. Also, be sure to heed copyright laws concerning photographs. It may be illegal to scan an im-age from a photographer or photo studio and have prints made without written permis-sion.

Postage is another thing that will have to be considered when mailing out cards. While many cards fall under the weight and size limits of a reg-ular first class postage stamp, unusually shaped envelopes or heavy greeting cards may cost more. Rather than have them returned, it is a good idea to have at least one card weighed at the post office to ensure the right amount of postage is af-fixed. Some cards will be pack-aged with envelopes that state “Additional postage may be re-quired” right on the box.

Greeting cards are an impor-tant component of the holiday season. Ensuring they arrive on time requires planning and sending them out with ample time to spare.

continued from page 6

Holiday Cards

Maria Brandriff will be on hand at the Cheshire Public Li-

brary, 104 Main St., to present her popular “Chocolate for the Holidays” demonstration on Thursday, Dec. 5, at 7 p.m.

With the holidays just around the corner, many of us wonder what kind of goodies we can easily make as gifts for family and friends. Homemade chocolates are great alterna-tives to cookies.

Long-time chef and choco-late expert Maria Brandriff will demonstrate both some decadent truffles and some healthier chocolate treats in her program. Recipes and am-

ple samples will be available. Brandriff has been Assis-

tant Director of the Cheshire Public Library for the past 36 years. This program will be her last at the library before she re-tires. Of course, she does hope to return as “The Chocolate Lady” in the future.

Brandriff’s interest in fine cooking and baking came from growing up in a Ukrainian household where Viennese-inspired tortes and confec-tions dominated every holiday. Since then, Brandriff has ex-perimented with the traditional recipes and has come up with her own variations. She has also become more and more

involved with the intricacies of working with chocolate. At holiday time, she produces hundreds of chocolate truffle candies, which she shares with family and friends.

Brandriff completed the Cer-tificate of Gastronomy program at the University of New Ha-ven in 2003. In early 2004, she had the opportunity to travel to the city of Arles in France for an intensive three-day appren-ticeship with a noted Provencal chocolatier. Brandriff was also the featured chef at the Chef’s Table series at Zinc Restaurant in New Haven.

Although the “Chocolate for the Holidays” program is free

and open to the pub-lic, pre-registration is necessary, as at-tendance is limited to 50 participants.

To register, visit the library’s website at www.cheshire library.org.

Maria Brandriff (right) will do her final

chocolate presentation at the Cheshire Public

Library before she retires after 36 years as

Assistant Director.


Holiday Guide

1317 South Main St., Cheshire, CT 06410www.cheshire-nursery.com • (203) 272-3228

RIBBONSARTIFICIAL TREESTre

esGreat Decorating IdeasCANDLES

POINSETTIASAMARYLLIS

Gift Certificates

WreathsBird Feeders

FRESHCUTTREES

d Artisan craft salesd Quilt saled “Trifles & Treasures”—

tag sale & furniture saled Village Shoppe Christmas sale

d Swedish bread saled Potato Paradise—

baked potato bard Bake Sale—

cookies, bread, & more

There will be no buffet this year, however Jazzman’s Café will be open 9–4.

Complimentary Coffee & Neil’s donuts—while supplies last!

10:00am–2:00pm — marketplace

10:00am–12:00pm

Apartment Tours & Information—

Riverbend lobby

2:00pm

New Haven Symphony Holiday Brass—Nelson Hall

Tickets: $18 per personFree for residents. Must reserve seat

Saturday, December 7, 2013

For more information visit elimpark.orgFor concert tickets call 203-699-5495

nelsonhallelimpark.com

150 Cook Hill Rd, Cheshire, CT 06410

The holiday season is known for many things, not the least

of which are all those special treats that fi nd their way onto holiday tables each year. What would Christmas be without homemade goodies to give away? This recipe for “Tri-ple-Chocolate Cookies” from Michael Recchiuti and Fran Gage’s “Chocolate Obsession” (Stewart, Tabori & Chang) is sure to be festive treat.

Triple-Chocolate Cookies (makes about 48 cookies)

7 ounces unbleached all-purpose fl our11/2 ounces unsweetened natural cocoa powder1/2 teaspoon baking soda6 ounces unsalted butter, at room temperature31/2 ounces granulated sugar41/2 ounces dark brown sugar1/2 teaspoon pure vanilla extract1/2 Tahitian vanilla bean, split horizontally1/2 teaspoon fl eur de sel in fi ne grains3 ounces 41percent milk chocolate, roughly chopped3 ounces 65 percent chocolate, roughly chopped

Sift fl our, cocoa and baking soda together into a bowl. Set aside. Put butter in bowl of mixer with paddle attachment. Beat on medium speed until creamy. Add both sugars and vanilla ex-tract. Scrape seeds from vanilla bean into bowl. Sprinkle the salt over the top. Beat on medium speed just until combined. Reduce speed to low. Add dry ingredients in three additions, pulsing to incorporate each before adding the next. Pulse just until a crum-bly dough forms. Add chopped chocolates and mix on low speed just until incorporated.

Turn dough onto a lightly fl oured surface. Knead a few times to incorporate crumbs. Divide dough in half. Roll each half into a log 11⁄4 inches in diameter, 12 inches long. Wrap logs in plastic wrap. Refrigerate until fi rm, at least three hours, up to three days.

Preheat oven to 325°F. Line bottoms of two 12x18-inch sheet pans with parchment. Remove logs from refrigerator and un-wrap. Using a sharp knife, cut each log into rounds 1⁄2-inch thick. Place rounds on prepared pans, 11⁄2 inches apart. Bake on middle shelves of oven, rotating pans 180 degrees halfway through bak-ing time, until set but soft enough to hold a slight indentation when pressed with fi ngertip, about 14 minutes. Cool completely on the pans on wire racks. Store in an airtight container at room temperature for up to one week.

Bake Up Some Bake Up Some Bake Up Some Treats For The Treats For The Treats For The

Chocolate LoverChocolate LoverChocolate Lover

twelve


Holiday Guide

Come Join The Fun! Come Join The Fun!

For Information or to Sign Up Call 203.757.4676 o r Go Online at sevenangelstheatre.org

Located in historic Hamilton Park Pavilion, 1 Plank Road, Waterbury, CT Minutes off I-84 Free Parking

Looking for a Wonderful Holiday Gi ft? Seven Angels Theatre

G IFT C ERTIFICATES G IFT C ERTIFICATES are the perfect choice!

Any Den omination! G ood For All Shows!

Can be used for Comedy Nights, Mainstage Theatre, Children’s Theatre,

Music Nights or Stage II Productions. Call the box office for details or to purchase.

Your Profession al Th eatre Your Profession al Th eatre

Georges Duboeuf Beaujolais Nouveau...$9.99Cavit Wines 1.5 L ............................ $11.99Woodbridge Wine 1.5 L ................. $12.99Yellow Tail Wine 1.5 L ..................... $11.99Korbel Brut or Ex Dry 750 L ......... $12.99Freixenet Cordon Negro Brut 750 L $10.99Yellow Tail Bubbles 750 L .................. $9.99Martini + Rossi Asti 750 L .............. $12.99Fulton’s Harvest Apple or Pumpkin 750 L $10.99Old New England Egg Nog 750 L ..... $9.99

CHESHIRE PACKAGE STORE153 Highland Ave. Maplecroft Plaza • Cheshire • 203-272-9393

I WOULD LIKE TO THANK ALL OUR ACTIVE & VETERAN SERVICE

MEN & WOMEN FOR DEFENDING OUR FREEDOM.

As always, our friendly serviceand competitive prices.

Some samples of our Thanksgiving selections.

A wide variety of apples •Bosc Pears Various Fresh Produce • Cider Donuts

Apple Fritters • Honey & Maple Syrup • Fresh & Frozen Pies

Jellies • Jams • Salsa • Salad Dressings Barbecue Sauces • Baking Mixes Snacks • Hay • Apple Firewood

Cemetery Boxes

FRUIT FARMNorton Brotherswww.nortonbrothersfruitfarm.com

Coming Soon - Fresh Cut Christmas Trees!

203-272-8418466 Academy Road, Cheshire

Order Your Holiday Pies

Take The Winter Chill Off Of Outdoor Exercise

Where skin care meets healthcare®

Facials & Body TreatmentsHome of the "Exceptional Massage"

3rd Annual Girls’ Night Shopping Event To bene�t Breast Cancer Network of Strength

Wed., October 22nd 6-9pm. Shopping, food, fun, and complimentary services!

Featuring

Murad®

350 South Main Street • Cheshire • 203.272.9995 • www.intouchmassageandspa.com

Gift Certificates Available

350 South Main Street • Cheshire • 203.272.9995www.intouchmassageandspa.com

Thursday December 5 ~ 6:00-9:00pmComplimentary Chair Massages provided by Staff of In Touch Massage & Spa.

Complimentary refreshments.Admission is free but we are requesting one unwrapped Toys for Tots gift

or non-perishable food items for our Cheshire Food Pantry.

A Holiday Shopping EventGirls’ Night Out

When colder weath-er sets in, some people abandon

their outdoor fi tness routines for the comfort of indoor gyms and home exercise equipment. However, walking in the win-ter and even jogging, when practical, are not limited to the warmer months of the year. Outdoor con-ditions can be a bit treacherous, so safety and common sense should always pre-vail.

Footwear: While winter walking is a good way to warm up and get in a workout, it re-quires different footwear than regular walking shoes. The correct footwear will provide support, warmth and traction for traversing various condi-tions.

Start by choosing footwear that is warm. Certain boots will have a lining that improves heat retention. Wear warm socks and waterproof or water-resistant shoes. They will pro-tect against wet, chilled feet if you come across slushy pud-dles along the way. Although wet feet might be merely an inconvenience other times of the year, in very cold tempera-tures, a cold and wet body can be susceptible to hypothermia and even frostbite.

Look for shoes that have a mid-height ankle. This height offers support and stability to the ankles when walking on uneven surfaces, such as snow-covered paths. Also, should your foot slip on slick pave-ment, a taller shoe will protect the ankle against sprains or fractures.

Additionally, choose a shoe or boot that has a thick but not too heavy sole for better trac-tion on icy areas.

Wardrobe: Layering is es-sential when exercising out-doors in cold weather. You

want to ensure that you will be warm enough, but not too warm that you begin to sweat and run the risk of hypother-mia later on. Dress so that you feel chilled when stepping outdoors, not toasty warm. As your body warms up with the exercise, it will reach a com-fortable temperature.

A windbreaker is good for blocking chilly, winter winds. Choose a jacket that will move with your body and not impede walking stride or jogging abil-ity. Tights or yoga pants that wick moisture away will insu-late your legs, and a fl eece vest can help keep your body’s core warm when it is particularly cold outside.

Don’t overlook gloves and a hat when walking. These items will prevent heat from escaping through your extremities.

Safety: Winter conditions may lead to snowblindness or reduced visibility for drivers. If you will be walking on roads,

dress for visibility. Avoid col-ors that will blend in with snowy surroundings and opt for bright fl ashes of color that make you more visible, partic-ularly at dawn, dusk and night.

Whenever possible, do your outdoor exercising when the sun is up. You’ll benefi t from

the mood-boosting proper-ties of the sun and will

have added warmth and visibility. Fur-thermore, spending time in the outdoor sun enables your

body to produce vi-tamin D, which helps

maintain healthy bones. Spending time outdoors can

stave off winter doldrums and cabin fever.

Exercise with a buddy, who can help you if you slip or fall on icy surfaces. Walking or running with a partner also is a great way to remain motivated.

If you feel very unstable walking on slippery roads and pathways, you may want to

invest in winter cleats or cram-pons that can be attached to the underside of your shoes. These devices offer superior traction.

Off-roading: If you want to pack in a more powerful winter workout, you can think about walking through the snow rather than around it. Accord-ing to fi tness experts at Weight Watchers International, walk-ing in packed snow increases the calories burned by 60 percent compared to walking on a paved road. Walking in soft snow triples the calories burned compared to walking at the same speed on a treadmill. In addition, the added resis-

tance of the snow can fi rm and tone muscles.

Purchase snow shoes or cross-country skis and poles to facilitate walking in the snow. For those who want to forego structured exercise, simply having fun in the snow, by trekking up a hill when sled-ding or having a snowball fi ght with the kids, is a great way to exercise outdoors in the winter.

There is no need to pack away exercise clothing for the winter season. With the right equipment and know-how, winter lovers can still spend adequate time outdoors once the mercury drops.

thirteen


Holiday Guide

1/31/14.

$100 in

(any denomination)

Get a free $20 gift certificate

when you buy

gift certificates.

312 E. Johnson Avenue, Cheshire, CT • 203-250-PAWS (7297)Luxury Suites • Mini Mansions • Boarding • Play School • Cattery • Grooming • & More!

Hours: Mon. to Fri. 7am - 7pm • Sat. 9am - 5pm • Sun. 9am - 11am / 3pm - 5pm

‘ Tis the season for giving!

www.pawspet.com

Ho, Ho, Holiday

Savings FROM PAWS!

Exp. 12/31/13

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HOURS: MON.-FRI. 9-6; SAT. 9-1

YALESVILLELAWN & GARDEN CENTER

WINTER SAVINGS

SnowBlowers

All Units Fully Assembled, Running & Adjusted

by Toroand Ariens

EXTRA, EXTRA!!Christmas Trees sold at

Zentek Farm Market325 Higgins Road

Featuring Balsam and Fraser Fir Trees,Kissing Balls, Wreaths, Swags,

Christmas Pots, Cemetery Logs, and Roping“All Reasonably Priced”

Open Daily 9:00 am - 7:00 pmQuestions?

Call Joseph at (203) 537-6194

FREE DELIVERYTO

CHESHIRE RESIDENTS

Avoid Tree Lighting Tangles

Are you still hoping to eat a few more latkes? Did you miss out on singing some of those classic Hanukkah tunes? Well, you are in luck! Come to the annual Hanukkah Shab-bat Dinner and service on Friday, Dec. 6, at Congregation Kol Ami, 1484 Highland Ave.

The dinner will commence at 5:30 p.m. and the Shabbat service will start at approximately 7 p.m. Kol Ami welcomes anyone in the community who is interested, members or not, to help us celebrate the conclusion of Hanukkah with food, song, and games, as well as a joyful Shabbat service. If dinner won’t fi t into your plans, please join us for the service and dessert afterwards.

The evening will incorporate a Rainbow Loom Exchange for children, after the service, during dessert. Children of any age can bring and exchange bracelets at that time. There will be extra bracelets in case some children don’t have any to exchange.

Cost for the evening is $12 per adult, $6 per child age 6 to 13, free for children under 6. No family will pay more than $36 total. Deadline to RSVP is Thursday, Dec. 5. Reserva-tions can be made to [email protected] or to Congre-gation Kol Ami at (203) 272-1006 or [email protected]. Don’t miss out on this really delicious and enjoyable evening!

Hoping To Eat A Few More Latkes?

Lighting a Christmas tree may seem like child’s play, but untangling wires and wrapping them around boughs can be

nerve-wracking. Lighting a tree doesn’t have to be a chore when you follow some tips. First, keep in mind that wrapping lights around the tree horizontally is more work and often doesn’t produce a multi-dimensional effect. Rather, string the lights from the trunk up to the top, working vertically. This is actu-ally how the decorators at Rockefell-er Center in New York City do the

famous tree each year. This method helps elimi-nate tangled wires and empty spots. Remember to plug in the strands of lights before you begin

to check for burnt-out bulbs and prevent dark spots. Think about varying light

bulb sizes to add more dimension. String an inner layer of small LED white lights to produce an inner glow on the tree before adding larger, colored lights on top. Just

be sure to match the same wattage of the lights so that you do not have

power surges and can prolong the life of the bulbs.

Fourteen


Holiday Guide

CHRISTMAS TREESand WREATHS

Broken Arrow NurseryHamden

Cut-Your-Own-Tree13 Broken Arrow Rd.680 Evergreen Ave.

67th year (203)288-1026Open Daily Nov. 29th - Dec. 24th

brokenarrownursery.com

325 S. Main St.Cheshire, CT 06410

203-271-1541

200 Orchard St., #108New Haven, CT 06511

203-865-3737

www.pmapc.com

Ronald Angoff, MD

Nancy B. Brown, MD

Gregory Germain, MD

Dyan Griffi n, MD

Christine Patterson, MD

Meridith Cowperthwait, APRN

Jane Lawrence-Riddell, APRN

Physician in offi ce 365 days per year

Complimentary Pre-Natal andNew Patient Visits

Evening and weekend appointments available

With thanks to our PMA families for another year of partneringwith us in promoting quality care for your children

Vitamin D May Help Alleviate The Winter Blues

Cheshire’s First and Foremost Day Spa Since 1989

Purchase Gift Certifi cates online at:www.SkinCareAtTheWaverly.com

or at our location:286 Maple Ave., Cheshire

(203) 271-2662

Hair � Skin � Nails � Massage

6 LocationsCHESHIRE (203) 272-1637

1311 Highland Avenue (Rt. 10)Southington (860) 276-1031 • Meriden (203) 235-8461

Rocky Hill (860) 563-9096 • Orange (203) 891-0599Glastonbury (860) 659-3002

After the Stork

comes the…Excellence in childcare

and preschool development

CHILD • CARE & DEVELOPMENT CENTERS

Monday to Friday6:30AM - 6:00PM

• Age Appropriate Programs for Ages 6 Weeks to 9 Years

• Nursery School with Certifi ed Teacher

• Before & After School Programs with Transportation Provided

• Open Door Policy

• State Licensed Staff

• Child and Parent Consultations

People experiencing feel-ings of depression and other mood disorders

might be able to use vitamin D to alleviate symptoms. New studies point to low blood levels of vitamin D as a culprit in de-pression.

A study con-ducted by VU University Medical Center in Amsterdam found that low levels of vita-min D may be linked to de-pression and other psychiatric illnesses. The research, which tracked over 1,200 people aged 65 to 95, showed that blood vitamin D levels were 14 per-cent lower in individuals with major and minor depression compared with non-depressed participants. A study in the U..S. indicated that vitamin D defi ciency occurred more often in certain people, including Af-rican-Americans, city dwellers, the obese, and those suffering from depression.

Vitamin D has long been rec-ognized as a nutrient essential to the development and main-tenance of strong bones. It has also recently been discovered

to be of crucial importance to several aspects of overall health. Being defi cient in vi-tamin D has been linked to a number of disorders, including

cancer, autoimmune disease, diabetes, and now depres-sion.

Also known as the “sunshine

vitamin,” vita-min D is one of the

few vitamins the body can produce. The body can get all the vitamin D it needs simply by being in the sun with enough skin exposed to absorb the rays. However, increased awareness about skin cancer, the importance of sunblock and protecting skin from harm-ful UV rays has decreased pro-duction of vitamin D consid-erably in many people. In the U.S., the National Health and Nutrition Examination Survey found that nearly three-quar-ters of Americans are defi cient in vitamin D.

Although there are some food sources of vitamin D (salmon, tuna, mackerel and vitamin D-fortifi ed dairy products, such as milk), the best way to get the vitamin is through moderate

sun exposure. According to an article in U.S News and World Report, it’s impossible to pro-duce vitamin D from the sun during the winter if you live north of Atlanta because the sun never gets high enough in the sky for its ultraviolet B rays to penetrate the atmosphere.

But during the summer, when UV-B rays hit the skin, a reac-tion takes place that enables skin cells to manufacture vita-min D. If you’re fair skinned, experts say going outside for 10 minutes in the midday sun in shorts and a tank top with no sunscreen will give you

enough radiation to produce about 10,000 I.U. Darker-skinned individuals may need a little more time.

During the winter and for an extra boost, an oral supplement might be required. A doctor can determine how much you need with a simple blood test.

Fifteen


PRIZES! EVENTS!

VISIT WITH

SANTA!

Free Refreshments!plus food truck on site from 10-3Join Us For Our

www.thomastonfeed.com

EVENTS FROM 10 - 3:• FREE Door Prizes (with $10 purchase)• Connecticut Canine Training & Behavioral Services demonstration by Mark Renick• Vendor Booths • Animals For Life rescue for dogs and cats • Live Demonstrations• Visits with Santa - Don’t forget your camera!!

1st PRIZE8 HOUR LIMO TRIP

TO N.Y.C. For 2 Including Dinner at

Carmine’s Restaurant!Carriage Limousine will take

you to and from home.Tip not included.

Must be taken by 3/31/14.

2nd PRIZEFREE

DOG OR CAT FOOD

FOR A YEAR FROM

Natural Balance

4th PRIZE $100 GIFT BASKET

FREE DOG OR CAT

FOOD FOR A YEAR

FROM Precise

THOMASTON FEED849-851 South Main St., Cheshire 203.271.0111

(Across From McDonalds)Hours: Mon. 9-6, Tues. 10-6, Th. 10-6, Fri. 9-6, Sat. 9-4, Sun. 10-2. Closed Wednesdays.

Family-owned and operated since 1990

Receive ONE ENTRY with every $10 PURCHASE!

10% of all proceeds from Grand Opening will

be donated to Animals For Life rescue, a local non-profi t

humane organization.

Like us on Facebook!

Enter Our PRIZE DRAWINGS!

Saturday, December 7th, 9-4Largest Independently-Owned Holistic Cat & Dog RetailOffering only the Industry’s Best for Your Beloved Pet

3rd PRIZE

sixteen

Holiday Guide I

Documents

Transcript of Holiday Guide I