Memorial Day 

programs May 25, 26

PUTNAM — The Memorial Day ceremonies and parade will be held May 25 and May 26.

The Veterans of Foreign Wars, Post 1523 and the American Legion, Post 13 are scheduling the Memorial Day Services on May 25 and the parade on May 26.

Formation for the parade will be on Grove Street, starting at 9 a.m. Stepoff for the parade is at 10. If weather prevents the stepoff at 10, the parade will be delayed, and start at noon.

For more information contact: Charles Mahoney, Post Adjutant VFW at 928-4903, or Arthur (Buster) Corey, Parade Chairman, at 928-6261.

 

 

Then

This is the overlook at the Palmer Arboretum in Woodstock in 2011. Part of an Eagle Scout project, after the overlook was built, a bench was added.  Putnam Town Crier file photos.

 

& Now

This is the same overlook today.  The 100th Anniversary for the Palmer Arboretum kicks off with a Family Day and Picnic from 10 a.m. to 3 p.m. May 4. 

 

Opera New England of Northeastern CT. Inc. d/b/a Performing Arts of NE CT, is an all-­ volunteer nonprofit organization celebrating the 40th season of bringing high quality, enriching and accessible performing arts to the Quiet Corner. P/Arts operates with an active board of 40 people from area towns and they volunteer in every facet of presenting the cultural productions to the NE region.  

The 40th season performance of Madama Butterfly will commemorate the inaugural performance in 1974. Puccini’s rendition will be performed by Connecticut Lyric Opera at 7:30 p.m. May 10 at Hyde Cultural Center in Woodstock. 

Tickets may be purchased online at  www.performingartsnect.org  or by calling the Box Office at 860-­?928-­?2946. Reserved and general admission tickets may be purchased online or at Pomfret Spirit Shoppe, Pomfret, CT and Flying Carpet Studio in Putnam, CT. Student and Group tickets will be sold at these ticket outlets. 

In addition to a variety of professional arts performances each year, the free Educational Opera and Symphony Programs are central to our mission. To date, 150,000 local students (from 24 northeastern Connecticut and Massachusetts towns) have been treated to complimentary programming. Each year, four thousand school children are introduced to the creative artistries in third and fifth grade. We provide early arts exposure and educational opportunities some students might not otherwise have. Each music teacher is provided with a study guide and participating school classes are visited by an Artist for an in-­?school workshop prior to the performance at the Hyde Cultural Center in Woodstock.  

 Every spring these concepts come to life when students attend live, fully-­staged productions by Salt Marsh Opera Company and the New Haven Symphony Orchestra. 

CT Executive Chairman, Lindsay Paul, said, “The level of commitment and professionalism seen in our programs and events give confidence to our donors, and to me, that we will sustain our mission to connect music and youth into the next 40 years. Many thanks are due to volunteers on the board and in the community who committed time, resources and professionalism to make all of our events and programs successful.” 

 

 

Greetings. This recipe for boneless pork is tasty without adding a lot of seasonings because the pancetta, sausage, and sauerkraut are already well-seasoned. The optional ingredients can be served as condiments in tiny dishes on the table for diners to help themselves as they wish. This will serve 2-3, and can easily be doubled. Roasted white and sweet potatoes go well with this dish.

Pork Loin Skillet Dinner

½ tablespoon olive oil

¼ lb. pancetta in ¼-inch dice (or bacon 

         in ½-inch pieces)

¼ lb. smoked pork sausage, sliced in ¼-inch rounds

¼ cup chicken stock or water

1 small onion, sliced thinly

1 medium apple, roughly chopped

1½ cups sauerkraut, well drained

3 boneless pork loin chops (approx. 1 lb.)

Optional serving ideas: crushed caraway seeds, mustard, horseradish

Heat olive oil in large skillet over medium-high heat.

Add pancetta and sausage. When pancetta and sausage begin to brown, add onion. Reduce heat to medium-low, and continue to cook until onion softens a bit.

Stir in chicken stock, apple and sauerkraut. Cover and cook for a few minutes.

Push skillet contents to sides of pan, and add pork to pan. Cover chops with pan ingredients. Bring to a simmer.

Reduce heat to very low, and continue to cook for about 40 minutes.