Sent in by The Gallery School…
Support your local art school and beat the winter chill at the same time!
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(psst… it's all good… pass it on…)
Sent in by The Gallery School…
Support your local art school and beat the winter chill at the same time!
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POTTSTOWN LODGE #814presentsA. R. GURNEY’SLove LetterswithJohn and Nancy Dolanto benefitPOTTSTOWN LODGE #81461 High StreetPottstownSaturday – February 11, 2012 – 8:00 p.m. – $22.00Reservations: 610-326-3258Complimentary coffee and dessert at IntermissionProduced by special arrangement withDramatists Play Service, Inc.
Pottsgrove Manor will be hosting a colonial cooking workshop, entitled “Chocolate in the Very Best Manner,” on Saturday, February 11th from 10:00am to 3:00pm.
Have a hand in preparing—and eating—colonial chocolate dishes in this hands-on workshop. Foodways historian Deborah Peterson of Deborah Peterson’s Pantry will teach participants how to prepare authentic chocolate “receipts” in Pottsgrove Manor’s reconstructed 18th-century kitchen. Participants will receive a booklet of all the recipes prepared during the workshop.
The workshop is open to participants ages 12 and up. There is a $50 fee per person. Spaces are limited, and registration and payment are required by February 7th. Workshop attendees should wear comfortable clothing and bring an apron and a sack lunch. In case of inclement weather, the workshop will be held Saturday, February 18th. A printable registration form is available at http://historicsites.montcopa.org/pottsgrovemanor. Call the site at 610.326.4014 to register or for more information.
Pottsgrove Manor, home of John Potts, colonial ironmaster and founder of Pottstown, is located at 100 West King Street near the intersection of King Street and Route 100, just off Route 422, in Pottstown, Pennsylvania. Pottsgrove Manor is operated by Montgomery County under the direction of the Parks and Heritage Services Department.
Regular museum hours are: Tuesday to Saturday, 10:00 a.m. to 4:00 p.m. & Sunday, 1:00 to 4:00 p.m. Tours are given on the hour; last tour of the day begins as 3:00 p.m. Groups of 10 or more should pre-register by calling 610.326.4014.
For more information and a full calendar of events, visit us on the web at http://historicsites.montcopa.org/pottsgrovemanor.
Take a break from shopping and family and turkey and make a reservation (484-624-4931) for this Friday or Saturday at Juan Carlos Fine Mexican Cuisine, 235 E. High Street in the heart of Pottstown. Pumpkin flan, anyone?! Chef Ron Garza is offering these fab specials:
Friday, 25 November
Soup: Northern bean soup, $3 per cup
Salad: Mediterranean salad, $5
Entrée: Roasted chicken with potatoes in lemon garlic sauce, $12.99
Dessert: Pumpkin flan, $6
Complementary egg nog, available with or without brandy.
Saturday, 26 November
Soup: Beef orzo soup, $3 per cup
Salad: Mediterranean salad, $5
Entrée: Stuffed peppers and tomatoes, featuring a lightly spiced dill and rice mixture, $12.99
Dessert: Pumpkin flan, $6
Complementary egg nog, available with or without brandy.
Join us this Friday afternoon and see for yourself!
RSVP to positivelypottstown@gmail.com
No, it’s not Paula Deen‘s recipe, but my mother-in-law’s. Although she passed away in 1986, Paula’s pecan pie recipe lives on. It may have originally come from a corn syrup bottle or a bag of pecans, but it doesn’t matter to me because it ranks up there with the best pecan pie I’ve ever had! However, since I’ve made five of these pies in the past week for various occasions, I’m not sure I’ll be making any more this holiday season… we’ll see.
For the crust, I usually use a box from Betty Crocker and roll it out myself. In a pinch, I’ll use a frozen crust from — yep — Mrs. Smith. One of these days, I’m going to get my youngest brother to teach me how to make a crust from scratch. The past couple years he’s baked an apple rosemary pie for Thanksgiving that is just melt-in-your-mouth perfection. Thanks to him and his family for hosting another memorable Thanksgiving!
Paula’s Pecan Pie
Place rack below oven center. Preheat oven to 375 degrees.
1/2 cup brown sugar
2 Tbs. flour
1 1/4 cup light corn syrup
3 Tbs. butter
1/4 tsp. salt
3 eggs
1 1/2 tsp. vanilla
1 unbaked 9″ pie shell
1 cup pecans
Mix brown sugar and flour in saucepan.
Add corn syrup, butter and salt. Warm over low heat until butter is melted. Remove from heat.
In separate bowl, beat eggs with vanilla, then whisk quickly into sugar mixture.
Turn into pie shell & sprinkle with nuts.
Cover pie crust with shield or aluminum foil.
Bake for 25 minutes, then remove foil and bake for 15-20 more minutes or until filling is set in center.
Cool before cutting.