Holiday Guide
Holiday Guide NOVEMBER
27,
2013
two
Holiday Guide
the cheshire herald, november 27, 2013
Plan Ahead For A Stress-free Thanksgiving Feast Any work you can handle in advance will save you time in the kitchen come the big day.
P
lanning an impressive Thanksgiving menu can be enjoyable for many, while others get a little nervous with such an undertaking. But getting a headstart 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 flavor to your Thanksgiving menu. Potatoes, corn, turnips and parsnips can be turned into soups and casseroles. 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
products 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 optimal flavor. Rather than spending all of your time cooking the night before the dinner, mashed potatoes and casseroles can be prepared and frozen, then reheated on Thanksgiving. Some foods actually taste better when flavors have had an opportunity 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 finishing 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 rotisserie or a deep-fryer so the turkey can be cooked more efficiently elsewhere. Then you will have plenty of oven space for heating side dishes and desserts. Dense foods should be placed in the oven first to enable them to heat thoroughly. Finger foods and appetizers may only need brief heating. 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 potluck 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-intensive elements of entertaining. Precision in measuring and preparing helps guarantee success. If you do not have the time to bake this Thanksgiving, 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 clutter to a minimum. Increasing the number of finger 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 fill 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 manageable tasks helps the holiday go off without a hitch.
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the cheshire herald, november 27, 2013
Three
Holiday Guide
Encourage Kids To Make Healthful Food Choices
I
f kids had their way, pizza, chicken fingers and French fries would make up a significant portion of their diets. But parents 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 convince kids to embrace healthy eating. Healthful eating habits can help kids live healthier lives and perform better in the classroom 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. Parents 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 energy throughout the day, which should help them stay attentive at school and be more engaged in their extracurricular activities. •Involve kids when choosing 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 grocery 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 eating their vegetables. •Plan healthy desserts. Dessert is often considered an unhealthy indulgence, but there are plenty of nutritious dessert options that are so delicious 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 vitamins. What’s more, kids may come to look forward to dessert as a chance to eat fresh fruits instead of an opportunity to load up on ice cream or other, 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 excess weight.
•Don’t reward kids with food. Some parents try to reward youngsters with food, allowing kids to indulge in unhealthy fare in acknowledgement 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.
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the cheshire herald, november 27, 2013
Four
Holiday Guide
Chanukah And Thanksgiving A Rare Convergence
T
he Jewish celebration of Chanukah often 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 convergence of calendars won’t happen again for another 78,000 years, so now is the time to introduce some traditional Chanukah dishes to the Thanksgiving 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 Alexander, began to oppress the Jewish people under his control, desecrating their temples and even ordering the massacre of many. This sparked a revolt led by Mattathias the Hasmonean and his son, Judah Maccabee and ultimately the temple was rededicated. At the time of rededication, there was only enough oil to light the menorah for one night, but the oil miraculously lasted for eight.
An eight-day festival was declared 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 significant as the Jewish holidays of Yom Kippur, Rosh Hashanah and Passover, many Jewish people still look forward to the holiday and its traditions. One such tradition for many families is cooking potato latkes, a relatively easy yet delicious food that Chanukah celebrants can enjoy on weekend mornings when gathered around the breakfast table.
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Potato Latkes Serves 4 11⁄ 2 lbs. Russet potatoes, peeled 1/4 cup finely chopped shallots 2 large eggs, lightly beaten 2 tablespoons flour 11⁄ 2 teaspoons salt and freshly ground black pepper Vegetable 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, flour, 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 mediumhigh 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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the cheshire herald, november 27, 2013
Five
Holiday Guide
Trim Calories With Healthier Menu Alternatives
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tatistics 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 indulging on bigger portions and more fattening foods come the holiday season, but choosing some lighter fare this Thanksgiving can make the meal healthier without sacrificing taste. Although there are staples 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 unexpected flavors. Use garlic, olive oil and basil to add a boost of flavor 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 flavor. Consider omitting the bread stuffing and making a stew of roasted 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 cranberry 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 expensive, but such massive spreads also lead many people to overeat. Stick to two or three courses, 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 flavorful, healthier alternative to white bread and butter. •Flavor vegetables with herbs. Vegetables grilled or sauteed with fresh herbs may be so flavorful they will not need added dressings that tend to be rich or cream- or butterbased. Have a wide variety of vegetable side dishes available so guests can fill up on healthier fare rather than more calorie-dense items. •Serve only low- or no-calorie 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 filling up on sugary sodas or other high-calorie beverages. •Serve fresh fruit for dessert. Create a fresh fruit salad that can be served in lieu of
Cut calories and increase nutrition by including lots of fresh vegetables and fruits in your Thanksgiving menu. fatty cakes and pastries. •Include other activities besides the meal. Do not make the meal the centerpiece of the celebration. Plan activities, 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 opportunity to burn off some of their meal.
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Holiday Guide
the cheshire herald, november 27, 2013
Sending Holiday Cards Still A Tradition For Many
E
ven in this age of digital media, millions of greeting cards are sent out each holiday season. Estimates suggest that 85 percent of the United States population, 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 handpicking 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 before. 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 leisure and then simply toss them into the mailbox at the appropriate time. Much in the way people begin their holiday shopping or decorating right after the
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Thanksgiving turkey leftovers have been stored away, a good majority of people also begin their greeting card writing after Thanksgiving as well. Those who want their cards to arrive first will mail them within a few days of Thanksgiving. When sent domestically, it is safe to assume that cards mailed out up to 2 weeks before Christmas will arrive on time. After that point, you may be risking lateness, particularly for rural delivery addresses unless cards are sent priority. For those who need to mail cards internationally, sticking close
to the end of November will ensure they arrive in a timely manner. People who want to make a statement and not have their greeting cards get lost in the crowd may intentionally mail them late and lean toward wishing health and prosperity for the new year, rather than sending a card tied to a specific holiday. This gives extra time for mailing and will set cards apart from the many others. Photo cards have grown in popularity, and people interested in having a professional photographer shoot their holiSee CARDS, page 11
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the cheshire herald, november 27, 2013
seven
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the cheshire herald, november 27, 2013
eight
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the cheshire herald, november 27, 2013
nine
and Catering Holiday Dining Destinations
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ten
Holiday Guide
the cheshire herald, november 27, 2013
Dress Up Plain Dessert With A Minimum Of Skill
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tep into a bakery and your nose can detect the aroma a delicious cake or pie even before you sample the delicacy. But while professionally 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.
Happy Holidays
•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 different shapes or simply draped over cakes to give them a pristine finish.
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presents
•Put squeeze bottles to work. Use a container with a thin spout, such as a ketchup or mustard bottle, to drizzle chocolate, raspberry or strawberry sauce onto a plate before placing a slice of cake or another dessert. •Use cookie cutters to make fun shapes. Many desserts appear more labor-intensive if they are cut into cute patterns and shapes. Instead of square brownies, use a circle or heartshaped cookie cutter for more flair. 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 fine china. Offer an ice cream sundae in a plastic cup and it may seem more suited for a backyard party. Serve the same ice cream in a crystal champagne flute and the entire dessert takes on a
A drizzle of strawberry sauce and a dusting of confectioner’s sugar transform store-bought eclairs into something special.
ing levels in a tall vessel. Top with whipped cream, and you have a delicious and eye-catching dessert. The same concept can be used to layer just about any combination of ingredients. •Add some extra decorative elements. Scour the baking aisles of local craft stores and
Scour the baking aisles of local craft stores and choose a few decorative elements to add whimsy to your desserts.
Interim Artistic Director Lisa Sanborn new persona. •Experiment with new flavors. Rather than chocolate sauce, work with mocha or even hazelnut toppings for cakes or ice cream. •Try a trifle. Trifles may seem like a lot of work, but many times they can be thrown together with ready-made ingredients. For example, create a strawberry-vanilla-banana trifle by layering cubes of vanilla pound cake, ready-made vanilla pudding, slices of banana, and canned strawberry pie filling together in alternat-
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choose a few decorative elements to add whimsy to your dessert. There are many edible baubles and decorating tools that can add some flair to your pastries. Cakes topped with luster dust will have a sparkly sheen. You can even personalize 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 divine delicacy.
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the cheshire herald, november 27, 2013
Eleven
Holiday Guide
Sample Decadent ‘Chocolate For The Holidays’
M
aria Brandriff will be on hand at the Cheshire Public Library, 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 alternatives to cookies. Long-time chef and chocolate 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 Assistant Director of the Cheshire Public Library for the past 36 years. This program will be her last at the library before she retires. 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 Vienneseinspired tortes and confections dominated every holiday. Since then, Brandriff has experimented 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 Certificate of Gastronomy program at the University of New Haven in 2003. In early 2004, she had the opportunity to travel to the city of Arles in France for an intensive three-day apprenticeship 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 public, pre-registration is necessary, as attendance 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 Cards continued from page 6 day card photos would be wise to make an appointment as early as possible. Popular photographers often start holiday photo shoots in October. Keep in mind that the photographs can take a while to be processed 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 image from a photographer or photo studio and have prints made without written permission. 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 regular 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 affixed. Some cards will be packaged with envelopes that state “Additional postage may be required” right on the box. Greeting cards are an important component of the holiday season. Ensuring they arrive on time requires planning and sending them out with ample time to spare.
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twelve
Holiday Guide
the cheshire herald, november 27, 2013
Bake Up Some Treats For The Chocolate Lover
T
he holiday season is known for many things, not the least of which are all those special treats that find their way onto holiday tables each year. What would Christmas be without homemade goodies to give away? This recipe for “Triple-Chocolate Cookies” from Michael Recchiuti and Fran Gage’s “Chocolate Obsession” (Stewart, Tabori & Chang) is sure to be festive treat.
Trees
RIBBONS
Great Decorating Ideas
ARTIFICIAL TREES FRESHCUTTREES
CANDLES Gift Certificates
S Wreaths AMARYLLIS
Bird Feeders
POINSETTIA
1317 South Main St., Cheshire, CT 06410
www.cheshire-nursery.com • (203) 272-3228
10:00am–2:00pm — marketplace d Artisan craft sales d Quilt sale d “Trifles & Treasures”— tag sale & furniture sale d Village Shoppe Christmas sale
d Swedish bread sale d Potato Paradise— baked potato bar d Bake Sale— cookies, bread, & more
10:00am–12:00pm
2:00pm
Apartment Tours & Information— Riverbend lobby
New Haven Symphony Holiday Brass—Nelson Hall Tickets: $18 per person Free for residents. Must reserve seat
Triple-Chocolate Cookies (makes about 48 cookies) 7 ounces unbleached all-purpose flour 11/2 ounces unsweetened natural cocoa powder 1/2 teaspoon baking soda 6 ounces unsalted butter, at room temperature 31/2 ounces granulated sugar 41/2 ounces dark brown sugar 1/2 teaspoon pure vanilla extract 1/2 Tahitian vanilla bean, split horizontally 1/2 teaspoon fleur de sel in fine grains 3 ounces 41percent milk chocolate, roughly chopped 3 ounces 65 percent chocolate, roughly chopped Sift flour, 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 extract. 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 crumbly dough forms. Add chopped chocolates and mix on low speed just until incorporated. Turn dough onto a lightly floured 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 firm, 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 unwrap. 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 baking time, until set but soft enough to hold a slight indentation when pressed with fingertip, about 14 minutes. Cool completely on the pans on wire racks. Store in an airtight container at room temperature for up to one week.
Saturday, December 7, 2013 150 Cook Hill Rd, Cheshire, CT 06410
There will be no buffet this year, however Jazzman’s Café will be open 9–4. Complimentary Coffee & Neil’s donuts—while supplies last!
For more information visit elimpark.org For concert tickets call 203-699-5495 nelsonhallelimpark.com
the cheshire herald, november 27, 2013
thirteen
Holiday Guide
Take The Winter Chill Off Of Outdoor Exercise
W
hen colder weather sets in, some people abandon their outdoor fitness routines for the comfort of indoor gyms and home exercise equipment. However, walking in the winter and even jogging, when practical, are not limited to the warmer months of the year. Outdoor conditions can be a bit treacherous, so safety and common sense should always prevail. Footwear: While winter walking is a good way to warm up and get in a workout, it requires different footwear than regular walking shoes. The correct footwear will provide support, warmth and traction for traversing various conditions. Start by choosing footwear that is warm. Certain boots will have a lining that improves heat retention. Wear warm socks and waterproof or waterresistant shoes. They will protect against wet, chilled feet if you come across slushy puddles along the way. Although wet feet might be merely an inconvenience other times of the year, in very cold temperatures, 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 snowcovered paths. Also, should your foot slip on slick pavement, 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 traction on icy areas. Wardrobe: Layering is essential when exercising outdoors 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 hypothermia 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 comfortable 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 ability. Tights or yoga pants that wick moisture away will insulate your legs, and a fleece 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,
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dress for visibility. Avoid colors that will blend in with snowy surroundings and opt for bright flashes of color that make you more visible, particularly at dawn, dusk and night. Whenever possible, do your outdoor exercising when the sun is up. You’ll benefit from the mood-boosting properties of the sun and will have added warmth and visibility. Furthermore, spending time in the outdoor sun enables your body to produce vitamin 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 crampons 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. According to fitness experts at Weight Watchers International, walking 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 firm 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 sledding or having a snowball fight 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.
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CHESHIRE PACKAGE STORE 153 Highland Ave. Maplecroft Plaza • Cheshire • 203-272-9393 As always, our friendly service and competitive prices. Some samples of our Thanksgiving selections. Georges Duboeuf Beaujolais Nouveau...$9.99 Cavit Wines 1.5 L ............................ $11.99 Woodbridge Wine 1.5 L ................. $12.99 Yellow Tail Wine 1.5 L ..................... $11.99 Korbel Brut or Ex Dry 750 L ......... $12.99 Freixenet Cordon Negro Brut 750 L $10.99 Yellow Tail Bubbles 750 L .................. $9.99 Martini + Rossi Asti 750 L .............. $12.99 Fulton’s Harvest Apple or Pumpkin 750 L$10.99 Old New England Egg Nog 750 L ..... $9.99
I WOULD LIKE TO THANK ALL OUR ACTIVE & VETERAN SERVICE MEN & WOMEN FOR DEFENDING OUR FREEDOM.
the cheshire herald, november 27, 2013
Fourteen
Holiday Guide
Avoid Tree Lighting Tangles
L
ighting 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 multidimensional effect. Rather, string the lights from the trunk up to the top, working vertically. This is actually how the decorators at Rockefeller Center in New York City do the
famous tree each year. This method helps eliminate 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.
1/31/14.
Hoping To Eat A Few More Latkes? 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 Shabbat 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 fit 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. Reservations can be made to sales@darterpress.com or to Congregation Kol Ami at (203) 272-1006 or Kolamischool@gmail. com. Don’t miss out on this really delicious and enjoyable evening!
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the cheshire herald, november 27, 2013
Fifteen
Holiday Guide
Vitamin D May Help Alleviate The Winter Blues
P
eople experiencing feelings 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 depression. A study conducted by VU University Medical Center in Amsterdam found that low levels of vitamin D may be linked to depression and other psychiatric illnesses. The research, which tracked over 1,200 people aged 65 to 95, showed that blood vitamin D levels were 14 percent lower in individuals with major and minor depression compared with non-depressed participants. A study in the U..S. indicated that vitamin D deficiency occurred more often in certain people, including African-Americans, city dwellers, the obese, and those suffering from depression. Vitamin D has long been recognized as a nutrient essential to the development and maintenance of strong bones. It has also recently been discovered
to be of crucial importance to several aspects of overall health. Being deficient in vitamin D has been linked to a number of disorders, including cancer, autoimmune disease, diabetes, and now depression. Also known as the “sunshine vitamin,” vitamin 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 harmful UV rays has decreased production of vitamin D considerably in many people. In the U.S., the National Health and Nutrition Examination Survey found that nearly three-quarters of Americans are deficient in vitamin D. Although there are some food sources of vitamin D (salmon, tuna, mackerel and vitamin Dfortified 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 produce 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 reaction takes place that enables skin cells to manufacture vitamin 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. Darkerskinned 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.
Hair ❁ Skin ❁ Nails ❁ Massage Purchase Gift Certificates online at: www.SkinCareAtTheWaverly.com or at our location: 286 Maple Ave., Cheshire (203) 271-2662
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the cheshire herald, november 27, 2013
sixteen
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THOMASTON FEED
849-851 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. Like us on Facebook!
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