Cherrytree VFD training meeting to be held tonight - Titusville Herald: Country Letters

Cherrytree VFD training meeting to be held tonight

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Posted: Monday, January 15, 2018 5:00 am

Good morning, everyone. Praying everyone survived the drastic change of temperature from Friday into Saturday. I understand the roads were quite treacherous in some places.

 

VFD news

Tonight, at 6:30, will be VFD training all members are asked to bring all gear for yearly checks to see who needs what.

On Saturday evening, there was a VFD appreciation dinner at the Township building. There was plenty of food and good fellowship. Thank you Evelyn for putting everything together along with games and prizes. Chief Tim McGrath gave certificates to the members with over 20 years of service along with gifts for the active member of the VFD. Chief also thanked the membership for all of the hours of service last year.

 

TOPS

The TOPS meeting was cancelled last week due to the weather. They will have their first meeting of the year tonight..

Titusville TOPS meets on Monday evenings at First United Methodist Church, located at 203 W. Walnut St. in Titusville. Weigh-in is from 5:15 till 6 p.m. The meeting starts at 6. Anyone interested is welcome to attend.

Area happenings

A snow shoe hike will be held from10 a.m. to 3 p.m., Saturday, at Two Mile Run Park, weather permitting. Call (814) 676-6116 for more information.

The Family Winterfest will be held at 11:30 a.m., Jan. 27, at Pioneer Flats Pavilion, Two Mile Run. It will be hosted by Venango Fatherhood Initiative and Two Mile Run. Register by Jan. 24.

A Pithole Sledding Party will be held Feb. 11, dependent on the weather.

Grab your sled and cruise down the snow covered slopes of Pennsylvania’s legendary oil boomtown. It’s the perfect way to shake off your winter blues. Participants will enjoy hours of fun in the snow, hot cocoa, snacks, history, and more.  Donations welcome. The event will begin at Pithole Visitor Center, 14118 Pithole Road, Pleasantville.

Recipes

Dinner tonight?

Baked fish with lemon cream sauce

(One baking dish)

Ingredients:

5  6-ounce fish fillets , about 1 1/2 centimeters- to 1-inch thick thick, skinless and boneless (Note 1)

4 tablespoons unsalted butter

1/4 cup heavy/thickened cream (See Note 2 for sub options)

1-2 garlic cloves, minced

1 tablespoon dijon mustard

1 1/2 tablespoons lemon juice

Salt and pepper

1 1/2 tablespoons finely chopped shallots/scallions, white part only (Note 3)

Fresh parsley and lemon slices, to serve

Directions:

Preheat oven to 200C/390F (all ovens).

Place fish in a baking dish — ensure the fish isn’t crammed in too snugly. See video below recipe or photos in post. Sprinkle both sides of fish with salt and pepper.

Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave in 30 second bursts, stirring in between, until melted and smooth.

Sprinkle fish with shallots, then pour over sauce.

Bake for 10-12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if using.

Recipe notes:

Any fillets about 1 1/2 centimeters-1-inch thick will work great with this. I have only tested this with thinnish fillets, like the Silver Dory (I think!) pictured that are quick to cook in the oven. I haven’t tested it with thicker fillets like salmon — query whether the longer cook time and more space around the fish in the baking dish means more liquid required for the sauce.

If you use thawed frozen fish, PAT DRY with paper towels to remove as much excess water as possible. Chances are, your sauce will be a little thin for your liking because frozen fish drops so much more liquid than fresh — see Note 4 for how to fix this. Or use a larger roasting pan - a metal one: heats up faster, and more exposed space between fish equals faster sauce evaporation.

If you want to go healthier, the cream can be substituted with evaporated milk. If swapping with light cream, increase mustard by 2 teaspoons.

A little sprinkle of finely chopped scallions / shallots (or eschallots or even onions) really adds a little something-something to the sauce. But this can be omitted.

This sauce is not intended to be thick and gravy-like. It is a light lemon cream sauce, suited to fish. However, it should not be watery. The actual sauce consistency will differ depending on the fish that you use - different fish drop different amounts of water while baking. If you really want to thicken the sauce, just take the fish out of the baking dish and return the pan to the oven for a few minutes. Without the fish, the sauce will thicken quickly so keep an eye on it!

Roasted asparagus salad

Ingredients:

1 thick slice crusty bread or 3 thick slices baguette cut into 1/2-inch cubes

1 pound asparagus spears , trimmed

4 teaspoons extra-virgin olive oil

Sea salt and freshly ground pepper

1 tablespoon lemon juice

3 ounces fresh goat cheese, crumbled

Zest of 1 lemon , removed in long, thin strips

Directions:

Preheat oven to 425°. Arrange bread cubes in a single layer on a baking sheet. Toast, tossing halfway through, until golden and crisp, about 5 minutes. Remove, cool, and chop into coarse crumbs; set aside. Wipe sheet clean.

Arrange asparagus on sheet. Drizzle with 2 teaspoons olive oil, and season to taste with sea salt and pepper. Toss to coat. Roast, rolling asparagus over once or twice, until just tender, 12 to 14 minutes; transfer to a large platter.

Sprinkle lemon juice over asparagus, then scatter bread crumbs on top. Drizzle remaining olive oil; top with goat cheese and lemon zest. Season to taste with salt and pepper. Serve immediately.

Extra idea: These flavors would also work together harmoniously as a canapé the goat cheese spread thin on crustless bread, the asparagus steamed and sliced thin, the lemon zest curled on top.

Lemon butter rice recipe

Ingredients:

1 fresh lemon

2 tablespoons butter

1/4 cup minced sweet onion

1/4 cup minced celery, optional

1 clove garlic , finely minced

1 cup jasmine rice

2 cups chicken broth

1/2 teaspoon salt, or to taste

1/4 cup grated Parmesan cheese (not the shelf-stable stuff)

2 Tablespoons chopped parsley or chives

Directions:

Grate the zest from the lemon using a microplane. Cut the lemon in half and squeeze out 1-1/2 tablespoons (about 1/2 lemon) of juice. Set both aside.

Melt the butter in a 2-quart saucepan over medium heat. Gently saute the onions and celery until softened, but not browned. Add the garlic and saute an additional 30 seconds, stirring constantly. Add the rice and stir until glossy and coated with the butter.

Carefully add the chicken broth, lemon juice, lemon zest, and salt. Stir and bring to a low boil. Cover and simmer on low for 15 minutes, stirring once halfway through the cooking time.

Remove from heat. Stir in Parmesan cheese and parsley or chives. Fluff, and serve.

Helpful hints

— Keep a bottle of Dawn original blue dish detergent on hand, it’s a great degreaser as well as a spot remover.

— To remove the smell of smoke place bowls of white vinegar around the house to absorb the odor.

— 1/2 lemon sprinkled with table salt can be used safely to clean or remove stains from granite. For stains leave lemon and salt on stain to soak, then rinse with clean water and dry.

— Dampen a cloth with white vinegar then sprinkle cream of tartar on the cloth to clean porcelain.

— Salt and lemon juice mixed together remove mildew stains.

LOL

— Did Noah include termites on the ark?

— Moses was leading his people through the desert for 40 years. It seems, even in Biblical times men avoided asking the way.

— Atheism is a non-prophet organization.

Remember

in prayer

Mary Moore and Molly, Steve Reed, Paul Henderson, Evelyn McKee, Ann Wade, Ed Holzschuh, Paul Atkinson, Vickie Waugh, Kayla Johnson, Randy Zimmerman, and Gene and Shirly Solinger.

Community churches

— Breedtown Baptist. Pastor Ward Beers. 827-9331. Sunday school, 9:45 a.m.; church service, 11. Wednesday evening Bible study and prayer service, 6 p.m.

— Resurrection Baptist Church. Pastor Jim Waugh. 827-0370. Family Sunday school, 10:30 a.m.; Sunday preaching, 11; evening service, 6. Wednesday prayer service, 6 p.m.

— Open Door Baptist. Pastor Josh Welton. (814) 677-0448. Sunday school, 9:45 a.m.; Sunday worship service, 11; evening service, 7. Wednesday Bible study, 7 p.m.

— Cherrytree Evangelical United Methodist. The Rev. Laurajane Stone. (814) 671-4239. Sunday worship 10 a.m.; Sunday school, 11:15.

God bless.

“The grace of our Lord Jesus Christ be with you.” — 1 Thessalonians 5:28

If you would like to submit any news items, birthdays, anniversaries, or have any ideas for this column, please contact Charlene Armstrong, at newsofcherrytree@outlook.com or (814) 493-1488.

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