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State Fair concert to benefit Dismas.
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Join us for Sept.7th Concert to Benefit
Dismas
of Vermont, Project Vision, and VT Recovery Network

On Sunday, September 7, Vermonters for Vermonters will be hosting a benefit concert at the Vermont State Fairgrounds Grandstand from 2PM-8PM. There will be live music by Joey Leone, Bow Thayer, Jeremy Graham, Ashley Buchart, Myk Sno, Tony Lee Thomas, as well as many speakers from Governor Peter Shumlin to many inspiring people affected by Vermont’s opiate addiction epidemic.
Vermonters for Vermonters is a volunteer effort of citizens committed to raising funds and awareness to help combat the negative effect drugs have had in Vermont. Read more here.

Our House Tour and Dedication were held on June 22 in Hartford Village.  For more photos see our facebook page.
On a beautiful late June afternoon the new Hartford Dismas House was dedicated.  The afternoon began with tours of the renovated Victorian home in Hartford Village.  Residents led dozens of guests through of the house, which is filled with donated furniture, artwork and books. Along with staff and residents, visitors then gathered out on the front porch or in the yard to chat. As the sun dropped behind the trees along the White River, folks headed over to the nearby Greater Hartford United Church of Christ where the Dedication itself was held.
Over 100 people filled the church to participate in the ceremonies.  Speakers, including Sec. Doug Racine, Gus Seeling, of the VT Housing & Conservation Board, and Bill Soule, Community Corrections District Manager, welcomed the new Dismas House, the fourth in the state.  Congratulatory messages from Gov. Peter Shumlin, Senators Patrick Lahey and Bernie Sanders and Rep. Peter Welch were read. 
State Representatives Alice Emmons and Kevin Christie and Sen. Alice Nitka also made welcoming remarks.  The brothers of Weston Priory and St. Paul’s choir led us in song, and the brothers finished up with a celebratory folk dance.
Andrea, a resident of Hartford Dismas, gave a moving speech about what Dismas meant to her: "the Dismas House has been a huge part of my life . . . It really is a family . . .we're there for each other like family."   "It's amazing to see how a community can come together," she remarked. "Everyone at the house is very appreciative for everything everyone here has done . . .Thank you to everyone and to Ben" [referring to House Director Ben Andrews], whom she called "the best person for this job".
The Jack Hickey award was presented to Sara Kobylenski and the Upper Valley Haven for all she and her organization have done to support us over the six years since Dismas of Vermont was first asked to come to the Upper Valley. This award is given every year at each of the Vermont Dismas Houses, in memory of Dismas founder Fr. Jack Hickey, to a person or organization that best demonstrated the Dismas mission of reconciliation.
After the ceremony guests, residents and dignitaries all joined together for a buffet dinner of food donated by local restaurants and businesses.  The food was delicious and the atmosphere was animated and festive.  Hartford Dismas sends warm thanks to all who joined us to make this event so memorable!
 
THANK YOU TO THOSE WHO DONATED GOODS AND SERVICES FOR OUR DEDICATION:

Greg Gorman, Stained Glass
Awesome Graphics, Rutland
CATV Videotaping by Brianna Spangler
Photos By Ray Brewster
Stern's Quality Produce
Tuckerbox Café
BoHo Cafe
Singleton's Market
Shepard's Pie
Quechee Club
BJ's Wholesale Club
Price Chopper
Shaw's
Hannaford
Hanover Inn
Upper Valley Food Co-op
Dan & Whit’s
King Arthur Flour
Hanover Co-op Food Store (Commissary Kitchen)
Joan Sonneborn
Rita & Frank McCaffrey
Hartford Dismas House
PO Box 174, Hartford, VT 05047
802-698-8661
http://www.dismasofvermont.org/
Location: 1673 Maple St, Hartford Village
 
To order tickets or donate:
http://vermontersforvermonters.com/

Cooks' Corner

A huge thank you to all who've cooked for Hartford Dismas:
Joan & Tom, Sue B, Rita & Frank, Hanover Friends Meeting, Cindy K, Suzane L, Brandy, Chris J, Geisel-DMS students, Our Savior Lutheran, Mary Lou & George, St. Thomas Episcopal, Valley Court Diversionf, Dartmouth Al-Nur,  Dartmouth Prison Project, David K, Joyce M & friends, Norwich Congregational, Elizabeth F, Chris A, Faith & Ed, Gayle O, Elaine K, Tracy & Dartmouth colleagues, Hypertherm,  Judy K, Valley Insight, Mindfulness Practice Center, Kerry & Eric, Dartmouth Hillel, Barb & family, Jen K, Karen W, Jonathan M, St. James Episcopal, Gina B.  Many of these folks have cooked several times!  We are grateful to everyone who has shared an evening meal with us!

Thank you, too, to our volunteer shoppers:

Barbara
Elizabeth & Andrew
John K (Panera delivery)

Cooks' wish list:
  • Large stockpot for soups & stews
  • Extra large skillet
FEATURED RECIPE
We learn some  interesting tidbits from our volunteer cooks. Do you know the difference between Shepherd's Pie and Cottage Pie? 
We often call it Shepherd's Pie,  although using beef instead of lamb make's it  Cottage Pie for the purists out there . . .
All amounts are estimated, it's a pretty forgiving recipe.
Base:
1½  lbs.        ground beef (preferably grass fed or similarly lean beef)
4 oz.            dried mushrooms (your choice) reconstituted in 3/4 cup boiling water (save water to add for gravy – if less than ½ cup is left, add water to make 1/2)
4 cloves       garlic, pressed or minced
1 T.              good olive oil
2 ears           corn, cooked and cut from the cob
½ t.              dried thyme
                    Salt and pepper to taste
1½  t.           arrowroot powder (or corn starch, if preferred)
 
Topping:
Mashed potatoes, your favorite recipe, for six-eight servings. Generally, 4-6 good sized potatoes with butter/margarine, some sort of milk (dairy/soy/rice/whatever) and salt and pepper, all to taste, will do the trick, but some or all of garlic, cottage cheese, cheddar cheese, chives, etc. to taste are all great additions if you don’t have a favorite way to proceed.
 
Method:
 Preheat oven to 350 degrees. 
  • Best done in a Dutch oven but can be transferred to ovenproof casserole dish when prepared:  
  • Sauté garlic in olive oil on medium heat for 3-4 minutes, stirring regularly.  Remove mushrooms from soaking water (strain and save for gravy) and add to garlic for an additional 3 minutes.  Add ground beef and continue to stir regularly until ground beef is cooked.  Add thyme, and salt and pepper to taste.  Mix the arrowroot into the saved mushroom water, then add to skillet and stir thoroughly. Adjust liquid if more needed; adjust arrowroot if gravy is too thin. Remove from heat. 
  • When base is in ovenproof dish, carefully spread mashed potatoes evenly over the top.  Once smoothed, use a fork to mark the top if you like those crispy bits to form! 
  • Bake for 30-45 minutes, uncovered.  As all ingredients are already cooked, the dish only needs some time to “mingle” and is generally perfect when the gravy starts bubbling up at the edges.
  • Thanks to Sue B.
Have a recipe to share? Please send to debbie@dismasofvermont.org or drop off at the house.
VOLUNTEER OPENINGS:
  • Driver to pick up donated baked goods Thurs. mornings in W. Lebanon
  • Regular monthly cooks
  • Cooks for occasional meals
  • Drivers to take residents to & from work when the buses aren't running
Contact: debbie@dismasofvermont.org
802-698-8661.
 
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