Saturday, August 19!👗👗👗💄
Noon to 9 p.m. – WORCESTER COMMON PLAZA!❤
FREE TO ALL!👠
Local talent, local artists, food, fun, salsa under the stars…
From our PARLEE JONES:
At the Worcester Public Library
February 4 – this Saturday!
Watch a video documentary on his life!🎬
Sunta Africa and the Small Axe Band!🎹
Worcester’s Best Performers!🎹🎸🎁
Sample Authentic Jamaican Food!🍴
Spoken Word Poets!🎤
Love, Peace & Happiness💜💙❤💚💗💛 …
After Party at WCUW, 910 Main Street at 9 pm. $5. BYOB. 18+
– 💕Parlee Jones
But first, in the a.m., … head to the REC FARMERS MARKET at Crystal Park!
Then from noon to 9 p.m.
on the Worcester Common, behind City Hall
(Main Street, DOWNTOWN WORCESTER)
Bands, singers, dancers, visual artists, kids activities …
food trucks, vendors, flags, fun …
It’s Centro’s LATIN AMERICAN FEST!
MUSIC, MUSIC, MUSIC!
Grant Park Ribbon Cutting
By Edith Morgan
At last, Grant Park is ready to be formally recognized! Saturday, August 6, at 12 noon, there will be a formal ribbon cutting ceremony at the Park, with city officials (elected and appointed) there to celebrate the occasion.
The ceremony will mark the completion of the improvements in this neighborhood park, celebrating the achievement of several years of persistent and unfailing efforts by Winifred Octave, who lives right across from the park, and her co-chair, Debra Bolz.
Though small, this park is situated in an area (off Lincoln Street) that badly needed it, and is used by many residents in this densely populated Worcester neighborhood.
All are invited to come and view the new basketball court, the garden area, the places to sit beneath trees and just enjoy the outdoors, meeting with friends and neighbors.
The ceremony will be followed by the Green Hill Neighborhood Association’s fourth annual picnic, which is usually attended by more than 300 neighbors and friends!
Our picnic will feature music, food, entertainment for children, including balloons and face painting, and displays by several city agencies. Refreshments are being donated by area businesses and individuals, and volunteers will be helping with the set-up, serving, grilling, and cleaning up.
By Edith Morgan
We are constantly bombarded with advice on what to eat, when to eat, what to avoid, which labels to read, where to buy, whose advice to heed, how to live longer, etc., etc., etc., everywhere we look.
It is confusing and nerve wracking.
So, here is my recipe, designed to make life decisions more simple: “ALL THINGS IN MODERATION”!
We grossly underestimate the ability of our own system to deal with small quantities of just about anything: our miraculously designed digestive system can convert almost anything into food or waste, provided it comes into our system in small enough quantities for us to handle. And we are well equipped to reject what we should not take in.
Our noses tell us pretty quickly when something smells as though we ought not to take it in. If it gets past our sense of smell, our tongue will also warn us off. And if something gets past the first sentinels, our esophagus will send back offending substances. If that fails, farther down the system, various acids and digestive juices will dissolves offenders and send them out.
All these wondrous system parts can handle an amazing variety of things (It is said we must eat a ton of dirt in our lifetime – some of us do more than that!). But there is a limit: so this is not permission to gorge on all sorts of junk. It is merely an entreaty to STOP worrying, and use your head.
We in America tend to overdo everything: we drink too much, we take too may pills, we OD on sugar, on diet sodas, on salty foods, on cured meats – on just about anything available and advertised.
Every food in our diet is beneficial IN MODERATE QUANTITIES, but deadly in overdose. Even those substances that are vital to our survival, like salt, sugar, water, etc. are deadly poisons in large quantities. Two aspirins really do take away pain; the whole bottle of aspirins will probably kill you. Sugar makes everything taste better (have you ever tried pure chocolate without it?). A glass of wine at supper or before bed is said to be beneficial, and a beer or two in the summer quenches thirst really well. But chugging it down by the bottle is destructive.
An occasional doughnut, white toast, bagel, corn muffin, piece of cake, or other enjoyable treat will not do you in – actually, some of these things are “comfort foods” because they make you feel good, and when your heart and mind are at ease, your body will follow.
So, if you are not an addictive personality, who is not in control of your behavior, enjoy many things – all over the world, humans are eating all kinds of things we would never think of swallowing here; did you ever eat a fried grasshopper? Or snake, or octopus, or snails? We humans are so well designed that we can survive on just about anything.
So, take this advice to heart: Have yourself a bit of chocolate, drink a glass of wine, and relax. Your body is well designed to handle it all. Just remember – MODERATION!
Well, you’ve seen my photographs. Salads are the way to go for greens, protein and health, here in France.
The “Salade Payisanne” with the fried egg is a great example of marrying delicious items – all with the same dressing – the one I gave you in last week’s issue of InCity Times.
The “Salade Nicoise” recipe is the same – it incorporates green beans, potato, eggs, olives, tuna and, of course, anchovies. I know many of you out there would just as soon skip the anchovies part, but they are VERY nutritious!
To make Salad Nicoise (pictured here), you’ll need:
1 lb fresh tuna or 4-6 oz tuna steaks (for a fancy version)
or 2 cans Solid White Tuna drained
8 small new potatoes boiled and sliced or 4 larger potatoes boiled and sliced
4 plum tomatoes, roughly chopped
¼ pound extra fine green beans, topped, cooked and drained (canned works well)
1 head Boston lettuce cleaned and broken apart (mescalun greens work, too)
1 red onion, finely sliced (optional if you don’t like raw onion)
4 eggs, cooked for 6 minutes in boiling water from room temperature, halved
6 anchovy fillets cut lengthwise into thin strips (Another option! I LOVE them!)
16 pitted black olives – calamata work great!
Fresh basil leaves – about a handful … ripped for the dressing
¼ cup extra virgin olive oil
2 T3 tbsp aged red wine vinegar
2 tbsp Dijon mustard
2 tbsp freshly chopped parsley
2 garlic cloves, peeled and finely chopped
1 tsp salt and ground black pepper each
To make the dressing whisk together the red wine vinegar, mustard, olive oil, parsley , garlic, salt and pepper.
Build the salad by laying the lettuce leaves onto a large plate and add the lettuce, onion, tomatoes, potato-top with tuna, green beans and anchovies.
Drizzle with dressing.
If you use fresh tuna, place the tuna in a shallow dish and pour part of the dressing. Cover and chill for 1-2 hours to allow the fish to marinate.
Toss in the marinade from time to time.
Heat a ridged griddle pan on the hob or a hot barbecue for 5 minutes.
Remove the tuna from the marinade. Cook the tuna steaks for 2-3 minutes on each side, depending on how rare you like your fish.
… a terrific series on ALL THINGS FOOD: the politics of it, the fads … Get the “scoop” here!
Is farm-to-table just a fad?
Amid this resurgence, it’s easy to forget that farm food was not always a luxury item but something fundamental.
By Kathy Gunst
A YOUNG MAN with a slightly wild beard, wearing a blue and black flannel shirt, makes his way through the crowd of partygoers. In his hand he carries a silver tray. “Would you care to try a French breakfast radish?” he asks the guests dressed in white pants and designer dresses. “They were picked just about an hour ago.”
I’m at a farm-to-table dinner on Martha’s Vineyard. It’s a gorgeous summer night, the sky streaked with shades of fluorescent pink and orange. Close to 50 people are gathered outside the weathered barn. Despite the mud and dirt in the barnyard, many of the women are wearing heels, while the men soil their Topsiders. These farm-loving friends have each paid $125 to attend this dinner.
The radishes come with no sauce or fancy sea salt. A diminutive woman standing next to me looks at the tray of radishes as if she’s falling in love. “Is that the most precious thing you’ve ever seen?” she says to no one in particular. “What an adorable little radish.” And with that she pops the little baby right into her mouth. …
CLICK HERE to read the entire article and the several others that comprise this excellent series! – R.T.
Summer Gospel Festival on Saturday!
1 p.m. to 7 p.m. at Institute Park!
Funky, earthy, transplendent!! spirituality!! Choirs! Liturgical dancers! Sample some soul food while listening/dancing to soul music! You know what I mean! They’re ours! … BE THERE!
Then … THE BEST FESTIVAL IN WORCESTER!
THE LATIN AMERICAN FESTIVAL! Behind Worcester City Hall (Main St.) – the Worcester Common.
Noon to 9 p.m!
TERRIFIC LIVE MUSIC, DANCING, SINGING, FOOD, BEER GARDEN – FUN! This fest is colorful, warm, so musical! The BEST fest in Worcester, HANDS DOWN! Folks from all over Southern New England come to experience world-class music in a city on the rise!
Worcester at her most inclusive and joyful!!!
This “edition” is DOLLY’S LAST AS CREATIVE HEAD! PLEASE BE THERE TO SHOW HER THE LOVE!
CLICK HERE for the program schedule, to “sample” some of the music and to learn more!
BOTH celebrations are FREE! All welcome!
– Rosalie Tirella
U.S. Rep. Jim McGovern today was named the Democratic Ranking Member on the House Committee on Agriculture’s Subcommittee on Nutrition.
The Subcommittee’s jurisdiction includes policies and statutes relating to nutrition, including the Supplemental Nutrition Assistance Program and domestic commodity distribution and consumer initiatives.
The Republican Chair of the Subcommittee is U.S. Rep. Jackie Walorski of Indiana.
Rep. McGovern has been a long-time champion in the fight against hunger. “I am honored by this appointment and ready to keep fighting for critical anti-hunger programs,” Rep. McGovern said. “I look forwarding to working with Chairwoman Walorski and my other colleagues on the Subcommittee. There is a lot to do – despite the economic recovery millions of American families are struggling to put food on the table. We can end hunger once and for all if we muster the political will to do it.”
Rep. McGovern was also named a member on the Subcommittee on Biotechnology, Horticulture and Research.
By Chef Joey
Here’s that awkward period between holidays – kids home, shorter work week, lingering merriment, tighter waistbands … . But the show must go on! We are conditioned to have a good time regardless. Many people have “left overs” from holiday feasts … why not try something new with all that extra food?
I call this recipe: “Empty the Fridge Burritos”!
1 tbsp vegetable oil
1 red or white onion
4 spring onions, chopped
1 pound mixed vegetables of your choice (we used carrots, red pepper and sweetcorn)
½ pound leftover chicken, ham, beef or pork, chopped into small chunks
1 pound cooked rice
1 can red kidney beans in chili sauce
1 avocado, chopped
6 large wraps
½ cup grated cheddar cheese
1 egg, beaten
Sour cream, to serve
Heat the oil in a large pan.
Add the onion and cook for 5 minutes until soft, then add your chosen veggies and continue cooking for another 5-10 minutes or until tender.
Add the leftover meat, the rice and beans, along with the sauce from the can.
Stir everything together and cook for 5 minutes until piping hot.
Heat another frying pan or a griddle pan, until hot, and heat oven to 350
2. Now assemble the burritos.
Warm a wrap for 10 seconds on the hot pan (keep the pan hot, you’ll need to use it again).
Pile roughly a sixth of the rice mixture onto the center of the wrap.
Top with a little avocado and some cheese, then brush beaten egg around the edge.
Fold the ends over the filling, then fold in the sides, like an envelope.
Flatten a little to a parcel, then place, seam-side down, in the hot pan.
Cook for 2 minutes until the underside has sealed shut and is toasted a golden brown. Flip over and cook for a few minutes more.
Keep the burrito warm in the oven while you continue assembling and cooking the remaining burritos.
Serve with sour cream.
Here is another quickie! It takes 10 minutes to prep and an hour to cook – “Turkey Cacciatore!”
2 small or 1 large onion, chopped
2 garlic cloves, crushed
3 tbsp olive oil
2 tsp dried oregano or Italian seasoning
3 x cans chopped tomatoes or cherry tomatoes
1 tbsp sugar
little splash of vinegar
about 500 g leftover turkey, shredded into chunks
1 x 125 g balls mozzarella cheese
2 good handfuls of fresh breadcrumbs
Fry the onion and garlic in the oil until softened.
Add the tomatoes and sugar, a little splash of vinegar and oregano, then simmer for 20 minutes until really thick.
Stir in the turkey and transfer to a baking dish.
Heat oven to 375.
Tear over the mozzarella in chunks, then scatter over the breadcrumbs with a bit more ground pepper.
Bake for 20 minutes until turkey is piping hot through and the top is golden and bubbling.
Serve with pasta, mashed or baked potato, or even rice.
Moral of this holiday story: Anything can be turned into a delicious dinner with a little creativity!
And whatever you decide to do with your leftovers, be thankful that you have them! And, finally – every experiment this holiday season can turn into next year’s family tradition!