For centuries, the egg has held a profound significance across cultures, religions, and ev-eryday life. Though small and seemingly simple, its symbolism resonates with themes of creation, nourishment, and transformation. In 2025, as the world continues to blend ancient traditions with modern practices, the egg remains an enduring symbol worth celebrating.
The egg, with its shell protecting a delicate inner world, embodies the very essence of life. Across biology, it serves as the starting point for countless species, from birds to reptiles and beyond. This biological role has inspired many cultures to view the egg as a vessel of potential and the miraculous beginnings of life.
In various mythologies, the “cosmic egg” represents the origins of the universe. Hindu-ism, for example, speaks of the Hiranyagarbha, or “golden womb,” which gave birth to the cosmos. Similarly, in ancient Egyptian mythology, the egg was associated with the creation deity Ptah, and in Finnish folklore, the world was born from the fragments of a divine egg. These stories reveal a shared fascination with the egg as a symbol of creation and pos-sibility.
Beyond its symbolic meaning, the egg plays an indispensable role in global cuisine. Its ver-satility as a cooking ingredient makes it a cor-nerstone of countless culinary traditions. From poached eggs served in a French bistro to the savory depth of a Chinese century egg, the egg’s ability to adapt to various flavors and techniques is unmatched.
In many cultures, the egg is synonymous with comfort food. Who can resist a perfectly fried egg atop a bowl of rice, or a hearty slice of quiche on a lazy Sunday morning? Its emulsify-ing properties are key to creating silky sauces like mayonnaise and hollandaise, while its bind-ing capabilities bring life to pasta doughs and baked goods alike. Moreover, its simplicity al-lows it to shine in dishes like the classic omelet or the ever-popular deviled eggs found at gath-erings.
Eggs also hold ceremonial value in certain cu-linary traditions. In Jewish cuisine, the egg is a prominent feature of the Passover Seder, sym-bolizing mourning and the cycle of life. In coun-tries like Greece and Eastern Europe, brightly dyed eggs are a central part of Easter festivities, often exchanged as tokens of goodwill or used in celebratory games like egg tapping.
Whether as a spiritual emblem, a culinary staple, or a cultural artifact, the egg transcends boundaries of time and geography. Its profound simplicity continues to inspire reflection on themes that lie at the heart of human experi-ence—life, nourishment, and the eternal cycle of renewal.
As we move forward in an ever-changing world, the egg remains a humble yet powerful reminder of our shared origins and the suste-nance that carries us forward. It is a symbol that not only bridges the past and the present but also connects us through the universal language of food and culture.
By Lee David Hamberg
The diagnosis wasn’t good.
I’m afraid Mr. and Mrs. Ellis, that the headaches and dizziness your little girl has been suffering from are because of a brain tumor.” The doctor continued. “We don’t have the expertise to do that type of surgery in the area. That would have to be done in one of the Boston area hospi-tals. If she doesn’t have it soon, her life will be very short.”
For George and Esther Ellis, the news was heartbreaking. The concept that their young-er daughter, Marion Louise, might not see her eighth birthday on July 31, 1929 was beyond com-prehension. A thousand emotions and thoughts welled up in them. Sadness. Fear. Anger. Hope-lessness. How could they be robbed of their vi-brant daughter? What pain would she have to bear? What kind of God could possibly take her at such a young age? Question, questions, ques-tions, but no easy answers.
Just a few years earlier, they had faced the pos-sibility of loosing their other daughter, Gertrude “Trudy” Georgiana, to a severe case of scarlet fe-ver which developed into rheumatic fever. She had to be nursed back to health for over a month, including hospitalization, but survived.
Now they were once again faced with another life-threatening disease to one of their daughters. When the tears and the pain of the initial news subsided, they knew one thing: they had to get lit-tle Marion to a Boston-area hospital, so she could have potential life-saving surgery. There was one major problem though. How could a low-skilled mill hand at Strathmore Paper Company afford such an extraordinarily expensive procedure? The couple barely scraped by with his wages. It would take nothing less than a miracle for the family to afford such an expensive procedure.
Enter Horace A. Moses. Founder and president of Strathmore Paper, he not only owned the mills, but also a fine summer home with related outbuildings at Russell Pond, so he spent a great amount of time in the com-munity. Just a few years earlier he had also become active in the Junior Achieve-ment program, and gifted them the Junior Achievement Build-ing on the grounds of the Eastern States Exposition, and was the major contributor for the construction of Trinity Church on Sumner Avenue, Springfield, close to his per-manent home in the Forest Park neighborhood.
Shortly after hearing about the plight of Mar-ion Ellis, Moses underwrote the entire cost of treating - her, including transportation, hospi-tal, and surgeon charges. Whether he paid for the medical treatment of other mill workers and their families, I do not know. We do know that in relatively short order Marion not only survived the procedure, but was once again back in Rus-sell, playing, attending school, and doing chores around the house. During her lifetime she served in the Women’s Army Corps in World War II, married, raised three children, and was active in Southwick’s Methodist Church and several area Granges.
A single act of kindness can bear fruit long after the initial deed. That little girl became my mother.
by Phil Pothier
Sap is flowing, Winds are blowing,
The snow will soon be gone!
Soon all the all the scars of winter will
Be seen upon the lawn!
As much as I hate winter, still,
I find there’s something worse.
Mud and junk and fallen limbs
Are springtime’s awful curse!
At least when snow was on the ground
It made the yard look bright.
All that hides the mess right now
Is darkness of the night!
Still, all in all, I must confess,
I welcome spring at last.
Anything is better than
The winter that is past!
Soon we shall see the crocuses,
The daffodils, and more.
The tulips and grape hyacinths,
And many, many more!
So, welcome spring with joyful heart,
Enjoy it while you may!
Enjoy it’s glory while you can,
And with joy each day!
By Clifton (Jerry) Noble, Sr.
On way to Russell I passed small landslides on Carrington Road’s moun-tainside, and prayed about telephone. Called wife, Elizabeth, at noon with no trouble.
Two rodmen and I are surveying for wester-ly extension of Route 57 in Agawam. That road from South End Bridge to Main and Suffield Streets has just been completed. The next mile needs a series of bench marks (points of accurate elevation) from which to reference cross sections of ground every 50 feet along the proposed cen-terline. So far what we’ve done checks perfectly. I ran the transit myself to make sure.
Fred Kaste, Bill Clark, and Wylie Hubbard are trying to get the union to rescind the raise from two to three dollars in monthly dues.
Steve Bryda’s party helps mine with cross sections. Steve is gullible and Fred trumps up stories to get him going. Steve’s naivety tempted me to kid him myself, but I admitted it prompt-ly. When I saw how hurt he was to think that I would tell him an untruth I resolved never to kid anyone again. The front seat in his carryall came unwelded and will have to be fixed.
I am to get Al Kacavich from Worcester as transitman. He will room at Magnolia House on expenses. When resident construction engineers finished their finals at Suffield Street, District2 officials left the field office and stove for us sur-vey parties to get warm and do our figuring.
Elizabeth is expecting in April so Virginia Loomis came to help with housework. E made a delicious supper of shrimp salad and Dutch apple.
My mother has an upstairs front room at Sarah Gillette (old ladies) home on Broad Street in Westfield, so I stopped to leave mail and $5. A state inspector lady was going over accounts with Matron Peterson.
March 4, Saturday, I paid our $21.83 electric bill in Huntington. Albert Smith was boiling maple sap at his lumber yard. I got bread, eggs and two scrap books. We had stuffed peppers with potatoes for dinner. Elizabeth had lamb chops. I had bacon. I have been reading aloud to Elizabeth, but got tired of Arundel and switched to Anne of Green Gables.
March 5, Sunday. Minister Shears was late so I had to play prelude (Largo) four times with variations, and Roger Leonard finally started the service. Mr. Shears arrived during first hymn. He gave a powerful sermon, saying what is behind the flood of indecent literature and de-moralizing forces.
I visited my mother in early afternoon and chalk-marked (8” from floor) the hems of two new dresses she is making, and got home 3:05 pm.
On the way to work, Monday, I found two expense checks and my bank balance sheet at the Westfield Post Office. Met guys at Loral cof-fee shop. Al brought son’s projector so we could see movie I took of them there. Riverdale Auto-body welded front seat in Bryda’s carryall. I took parties out to piggery road, but rain started, so helped Steve and Nick with algebra. When I tele-phoned Elizabeth she said Fletcher had brought us a new tank of Propane.
Tuesday I tried to check levels between a US bench mark and bench mark number 3, but wind blew and Kacavich wasn’t careful enough. I checked transit and it was in perfect adjust-ment. Guys squabble among themselves. The nicest thing they could do for me would be to be nice to each other. When leaving the office alone I couldn’t find my car key. Thought I’d have to walk to coffee shop and phone cousin Lester for help. Prayed. Lifted paper on desk and there was key. I thanked God on my knees.
Late Wednesday was very cold and snowy. On way up Western Ave. I put on brakes for right turn down Lloyds Hill to Route 20 but slid right by. Got back on 20 at Bates Road.
March 9, Thursday, it was so slippery I used tire chains on way to work. Cross chain broke in West Springfield. Monkey link from Perry’s fixed it. Lost car keys again and had to phone cousin Lester to borrow mother’s key and bring me three new ones from the shop. Days later I found lost key in slush in front of Ryan’s Drug Store.
Frank Spagna has been working for DPW as clerk for $63 a week but got his old $130-a-week job back at Bosch and starts Monday.
Elizabeth’s brother, Shipley Atwater, will be 39 March 12, and is getting ready to move to $23,000-a-year job with IBM in St. Louis, Mis-souri.
Marion Shaw, my teacher friend from West Newton gave us a colorful rug picture she had hooked. It is a farm scene with skaters, and I hung it on the living room’s front wall.
March 15 I stayed home with sore throat and bad cold. I keep my distance so E won’t get it. When Mother Atwater phoned she said only twelve made it to yesterday’s meeting of the Hopefully Well Affected Club.
Yellow grosbeaks come to feeder along with nuthatch, tree sparrows and chickadees.
Roads were slippery on way to church. There were 30 in congregation. I Gave Mrs. Leonard $5 for man who repaired organ keys.
Sunday the 19th Tom Cooney went to Holy-oke’s St. Patrick’s Day parade in snow.
My black and white cat, Fluffy, stays across road in our schoolhouse with his litter box and oil stove for heat. Sometimes he has breakfast in the well house and comes out through the little swinging door I made for him. I clipped a mat-ted fur ball off his throat.
March 24, Friday, (my 35th birthday) Eliza-beth dropped her diamond engagement ring in toilet while flushing cleaner. Saturday, I read Heidi aloud to Elizabeth and watched Perry Ma-son on TV.
Palm Sunday music went well. 45 were in church. I visited Elizabeth’s folks and my moth-er. At home we watched “Mr. Ed” (the talking horse) on TV.
Our survey activity has been moved to Plum-tree Road in Springfield. I left my sunglasses hanging in a hemlock tree, and had to go back for them.
Dr. Wonson had slipped disk operation. He is supposed to care for Elizabeth’s birth next month.
March 29, Wednesday. Just northwest of the Route 23 intersection in Woronoco about 40 tons of rock from the cliff slid onto Route 20 early this morning. Will take time to clean up.
Thursday was windy and cold so I loaned my red wool jacket to Joe. In afternoon I left my book of logarithms out by a tree and kids must have picked it up. I offered 50 cents reward and it did get returned.
I got Easter lilies for friends and family at $2.39 each.
March 2014
A Single Act
of Kindness
Portrait of Horace
A. Moses
By MBC
Eggs Baked in Tomatoes
with a Swiss Cheese Melt
4 servings
4 Large, Firm Tomatoes 1/4 lb. Grated Swiss Cheese
Salt & Pepper To Taste 2 Toasted English Muffins
1 Clove Garlic, Minced Parmesan Cheese
4 Eggs 8 Thick Slices Canadian
2 Teaspoons Tomato Puree Bacon, fried
2 Tablespoons Sour Cream
Slice off tops of tomatoes and scoop out the pulp with a spoon and sprinkle insides with salt and pepper and minced garlic. Turn upside down to let drain for 1/2 hour.
Break an egg into each tomato, add more salt and pepper. Blend tomato puree with sour cream and spoon on eggs. Sprinkle with grated Swiss cheese.
Bake at 350°F for 15 to 20 minutes or until eggs are set. Fry Canadian bacon until lightly browned.
Toast and butter English muffins and sprinkle with Parmesan cheese. Assemble bacon on English muffins, then place hot tomato cups on top of it all.
Smoked Salmon and Scalloped Potatoes
6 servings
3 Tbsp margarine or butter 2 lbs potatoes (6 medium),
3 Tbsp all-purpose flour thinly sliced
1/2 tsp salt 1 small onion, finely chopped
3/4 lb flaked boned smoked 1 Tbsp margarine or butter
salmon
Heat oven to 350°. Grease 2-quart casserole. Heat 3 tablespoons margarine in 1 1/2-quart saucepan over low heat until melted. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in parsley. Layer one-third of the potatoes, one-half of the onion, one half of the salmon and one-third of the white sauce in casserole; repeat. Top with remaining potatoes and white sauce-. Dot with 1 tablespoon margarine. Cover and bake 30 minutes. Uncover and bake 60 to 70 minutes lon-ger or until potatoes are tender. Let stand 5 to 10 minutes before serving. Serves 6
Stir-fried Garlic Shrimp
4 servings
1 large cloves garlic, finely 3 c. sliced mushrooms (8 oz)
chopped 1 c. 1-inch pieces green onions
2 tsp vegetable oil 1/4 c. dry white wine or
1 lb frozen peeled and apple juice
deveined raw medium 2 c. hot cooked rice
shrimp, thawed
Cook garlic in oil in 10-inch nonstick skillet over medium-high heat 1 minute, stirring fre-quently. Add mushrooms, onions and wine; cook about 2 minutes or until shrimp are pink and vegetables are hot. Serve over rice. Serves 4
Sausage - Apple Bake
4 servings
1 lb. Smoked Cooked Sausage 2 Apples
2 Onions, sliced Salt and Black Pepper
4 Tbsp. Butter or Margarine Minced Parsely
TIPS: Smoked sausage can be stored, refriger-ated, for about 1 week before using. PREPARA-TION: Cut sausages at 1-1/2 inch intervals, but do not cut all the way through. Set aside. In skil-let, saute onion in 2 Tbsp. of the butter until on-ions are limp. Place in oiled baking dish. Peel the apples, if desired, and core. Cut into wedges. Place on top of the onions. Sprinkle with salt and black pepper. Arrange sausages on top. Melt remaining butter and drizzle over the casserole. Cover and bake at 400°F for 25 to 30 min. or until sausage is heated through and apples are tender. Sprinkle with parsley before serving.
Cider Beef Stew
8 servings
2 lbs. Beef (chuck or round steak) 1/4 tsp. dried Basil Leaves
3 Tbsp. All-purpose Flour 4 Carrots, peeled, quar-tered
Salt and Black Pepper 3 Potatoes, peeled and cut
3 Tbsp. Oil into wedges .
2 cups Cider or Apple Juice 2 Onions, sliced
2 Tbsp. Lemon Juice 1 Celery Stalk, sliced
1 Bay Leaf 1 Apple, peeled, sliced
4 to 6 whole Cloves 2 Tbsp. Parsley, chopped
4 to 6 whole Allspice
TIPS: This dish is better made in quantity. You may freeze the leftover stew. PREPARATION: Cut meat into 1-1/2 inch chunks. Mix together flour, salt and black pepper. Coat meat with flour mixture. In Dutch Oven, brown meat, without crowding, in heated oil. Discard excess oil. Stir in cider/ apple and lemon juices and seasonings. Bring to a boil. Reduce heat. Simmer, covered, about 1 hr. 30 min. or until meat is al most ten-der. Add vegetables and apple. Cook 20 min. longer or until vegetables are tender. Garnish with parsley before serving.
Mar. 05’-08’
Have you ever noticed how your breath chang-es when you feel different emotions? When you’re excited, it might get fast and quick. When you’re calm, it becomes slow and peaceful. Just like mag-ic, we can use our breath to help us feel better! Let’s explore how breathing and positive thinking can make every day more wonderful.
Why Breathing Matters
Our breath is like a special superpower we carry everywhere. When we pay attention to it, amazing things happen: Our body feels calmer, our mind becomes clearer, we can handle big feelings bet-ter, we sleep more peacefully, and we have more energy to play and learn. Try some of these fun breathing exercises for everyone
The Balloon Breath: Imagine your belly is a beautiful balloon. As you breathe in through your nose, fill your balloon-belly with air and watch it expand. When you breathe out through your mouth, let your balloon slowly deflate. Can you feel your belly rising and falling?
The Birthday Cake Breath: Picture a delicious birthday cake with glowing candles in front of you. Take a deep breath in through your nose, then blow out slowly through your mouth as if you’re gently blowing out all the candles. Make it last as long as you can!
The Bumble Bee Breath: Take a deep breath in through your nose. As you breathe out, make a soft humming sound like a happy bee. This one might make you giggle, and that’s okay! Laughter is good for us too.
Positive Thinking: Your Mind’s Rainbow
Just like we can choose what clothes to wear, we can choose what thoughts to focus on. Here’s how to fill your mind with colorful, happy thoughts:
The Gratitude Game: Every evening, share three things that made you smile today. They can be as simple as a yummy sandwich at lunch, or a fun game with friends, or a warm hug from some-one you love
The Power of “Yet”: When something feels hard, add the word “yet” to your thoughts. “I can’t do this” becomes “I can’t do this yet” and “This is too difficult” becomes “This is difficult, but I’m learn-ing”
The Happiness Jar: Keep a special jar where family members can write down happy moments on small pieces of paper. On tough days, pull out a happy memory and read it together.
Making It a Family Adventure: Breathing exer-cises and positive thinking work best when every-one joins in! Here are some ways to practice to-gether.
The Morning Sunshine Routine. Start each day with three deep breaths and share one thing you’re looking forward to.
Calm-Down Corner: Create a cozy space in your home where anyone can go to take deep breaths and reset their thoughts. Add soft pillows, pictures of happy memories, or a favorite stuffed animal.
Family Breathing Time
Choose a regular time, maybe before dinner or bedtime, when everyone takes a few minutes to breathe together. You might be surprised how peaceful it feels!
Remember there’s no “right” way to breathe or think positively – find what works for you. It’s okay to have big feelings – breathing helps us handle them better. Practice makes progress – the more you do it, the easier it becomes. You’re amaz-ing just as you are, and taking care of your mind and body makes you even more wonderful!
With practice, breathing exercises, and posi-tive thinking become like faithful friends you can count on whenever you need them. They’re al-ways there, ready to help you feel better, stronger, and happier. So take a deep breath, think a happy thought, and remember – you’ve got this!
If you live a negative, pessimistic, stress-filled life, you’re going to feel like you’re carrying the weight of the world on your shoulders … and you’re going to feel weary and worn-out before your time.
On the other hand, if you live a positive, op-timistic, faith-filled life, you’re going to feel like that weight has been lifted off your shoulders. You’re going to walk with a spring in your step … and you’re going to feel twenty years younger! Here’s one key …
It’s okay to say, “I don’t know, but I know the One who does.”
We all face situations in life where we don’t know how it’s going to work out. The problem is: We can’t see the future. We can’t even see around the next corner. If you could see how your child is going to turn out… if you could see what doors God is going to open for you in the future… if you could see how your situation is going to turn around… it would be a lot easier. The test comes when you can’t see the answers.
The problem is: Sometimes you just can’t see any solution. That’s what faith is all about. You have to be comfortable not knowing.
Say along with Moses, “I don’t know …”
When Moses led two-million Israelites out of Egypt, into the desert, toward the Promised Land, they were excited. After hundreds of years of captivity, at last, they were free!
I can imagine them asking Moses, “Where are we going to camp in the desert?”
Moses answered, “I don’t know.”
“How are you going to feed two-million peo-ple?”
“I don’t know.”
“Where are we going to get water in the des-ert?”
“I don’t know.”
“How are we going to protect ourselves?”
“I don’t know.”
“What route are we going to take?”
I don’t know.”
They could have said, “Moses, what kind of leader are you?”
But just because you don’t know doesn’t mean God doesn’t have a plan. Moses was comfortable not knowing. He had such a trust in God that he didn’t have to understand how everything was going to work out. He didn’t have to have all the details. He took it one step at a time.
We think we have to have all the answers and have it all figured out. But let me take the pressure off you. You don’t have to know; God knows. And He has you in the palm of His hand. He’s directing your steps. He’s working behind the scenes. He’s bringing it all together.
The Bible says that God has planned out all your days. He has a detailed blueprint for your life … but there’s a catch! He doesn’t show you all the details.
Say along with Paul: “I know not, but I do know ...”
The Apostle Paul said: “We know not what to pray.” (Romans 8:26)
Here’s a man who is one of the most brilliant minds of his generation. He wrote almost half the New Testament. Yet he says, “We know not.”
He was comfortable with what he didn’t know. He didn’t see it as a lack of faith to admit, “I don’t have all the answers. I don’t even know what to pray for sometimes. I have questions… things I don’t understand… things where I’m not sure how they’re going work out.”
How could he say this and not be worried and think, God, why is this happening to me? Why is this taking so long? The reason is found two verses later.
He says in Verse 26 that “we know not.” Then in Verse 28 he says, “We know that all things work together for good for those who love God.” (Romans 8:28)
The reason you can say “we know not” and not be worried is that we do know all things are working for your good.
The Bible tells of the time when Paul and Silas were thrown in prison. They had been out shar-ing the Good News in the city of Phillipi. They hadn’t done anything wrong, but the opposition stirred up trouble and had them arrested, and then severely beaten with rods.
They were thrown into the deepest, darkest part of the dungeon, with their hands in chains and their feet in stocks. They didn’t know if they would ever get out… if they would ever get a fair trial… or if they would be put to death like the Apostle James who had just been killed by King Herod in Jerusalem.
They had all kinds of questions – and no an-swers. Their situation was out of their control. I’m sure thoughts were telling them, This is not going to turn out well. You’ve seen your best days. They could have been upset and worried.
But at midnight, instead of worrying, they were worshipping. Instead of complaining, they were singing their praises and giving thanks to God. Their attitude was: We know not how this is going to work out, but we know God is in control. People can’t stop what God has planned for our lives. God being for us is more than the world being against us.
As they were singing praises, suddenly there was a great earthquake. The prison doors flung open, the chains tore free, and the stocks burst open. They were able to walk out as free men.
Can I tell you something? You may feel like you’re in your own little dungeon… you don’t know how your situation can work out… the odds are against you… you’ve gone through all your options… you’ve come up with all the sce-narios you can think of and nothing works!
Be still and know that He is God. You don’t have to be God. You don’t have to figure it out. You don’t have to come up with a solution. God already has a solution.
Do like Paul and Silas and keep thanking God that He’s working … Keep talking like the an-swer is on the way … Keep a song of praise in your heart … Keep being good to people … Keep doing the right thing. Don’t let what you don’t know keep you from trusting what you do know. Say along with Paul, “I know not, but I do know that all things are working together for good.”
You say, “But that was back in Bible times. Jeff, does it still work like that today?”
Absolutely! Maybe you’re like the man I heard about. He was in a legal battle for over ten years – a legal battle that involved the government and several other parties. He had done something in his business that he didn’t think was wrong, but they said it was. If the decision didn’t turn out in his favor, he would lose his business and his freedom. He’d go to jail.
His case was moving so slowly. For five long years, when he wasn’t at his job, he was working on this case with his team, running every possible scenario… For five long years, he was living wor-ried, anxious, and stressed… For five long years, he wasn’t enjoying his family because this trial was hanging over him. They didn’t see how it would resolve in his favor.
Finally, he did what I’m asking you to do. He said, “God, I don’t see any answer. There’s no logical solution. But I’m not worried anymore. I’m turning it over to You.” His attitude was, I don’t know the answer, but I know the One who does.
Five more years went by, then out of the blue, the other party dropped the lawsuit. All com-plaints against him were dismissed. He said, “I never fathomed that would happen. That wasn’t even an option. I was just hoping I would win at the trial.” But God’s ways are better than our ways.
Don’t be discouraged by what you can’t figure out. You don’t know what God is up to. Maybe He’s going to surprise you.
Be like Moses. Be like Paul. Be like that busi-nessman. There will be times when you say, “I know not.” But don’t stop there. Go on two more verses and agree with Paul and say, “But I do know all things are working together for good in my life.”
If you do that, I believe you are going to feel like a weight being lifted off your shoulders. You are going to feel twenty years younger. And you are going to be happier than you ever imagined.
Hotch - Potch
4 servings
1 lb. Lamb or Beef 2 medium Onions, halved
1 can (10-1/2 oz.) Beef Broth plus 1 small head Cauliflower
water to make 2 cups 2 Tbsp. Butter or Marga-rine
4 medium Carrots, peeled, quartered Salt and Black Pepper
lengthwise, and cut crosswise 1 Tbsp. Cornstarch
3 medium Potatoes, peeled and 2 Tbsp. Cold Water
quartered Minced Parsley
FOR 2 SERVINGS: Half of the ingredients, but use 1 beef bouillon cube and 1 cup water; and 2 small potatoes.
PREPARATION: Trim fat from meat. Cut meat into 1-1/2 inch cubes. Put meat in large heavy saucepan. Add beef broth. Bring to a boil. Cover and simmer for 45 min. or until almost tender. Add carrots, potatoes and onions. Bring to a boil. Cover and cook for 20 min. or until all are tender. Add cauliflower. Cover and cook 10 min. longer. Re-move vegetables. Add butter, salt and black pepper to taste. Thicken juices with the corn starch blend-ed with 2 Tbsp. cold water. Serve meat and gravy with the vegetables. Garnish with minced parsley.
Wee Little Irish Muffins
36 servings
1 pkg cranberry quick 1/3 cup oil
bread mix 1 tsp. almond extract
1/2 cup ground almonds 1 egg
1 cup milk
Heat oven to 375°F. Grease bottoms of 36 min-iature muffin cups or line with baking cups. In a large bowl, combine all muffin ingredients. Stir 50 to 75 stroked by hand until mix is moistened. Divide batter evenly among cups, about 3/ 4 full.
Top 12 muffins evenly with coconut. Top sec-ond 12 with evenly sliced almonds. Spoon rasp-berry jam evenly onto remaining 12 muffins. Bake muffins at 375°F for 15 to 20 minutes or un-til golden brown. Cool 2 minutes; remove from pan. Cool in a small bowl, combine 1/2 cup pow-dered sugar with water until desired drizzling consistency. Drizzle over muffins with jam. If desired, sprinkle almond-topped muffins with powdered sugar. Makes 36 mini-muffins.
Note: *A 12-cup regular sized muffin pan can be used. Follow directions except divide batter evenly between 12 cups. Top muffins as directed using each topping for 4 muffins. Bake at 375°F for 25 to 30 minutes.
Irish ‘Tater Bread Bowls
6 servings
1 pkg hot yeast roll mix 1-1/3 cup water heat-ed to 1 cup instant mashed 120 to 130°F
potato flakes 2 Tbsp softened mar-garine 1 Tbsp dried chives or butter
1 tsp dried minced onion 1 egg
On a large cookie sheet, invert six 10-oz cus-tard cups. Generously grease outside of cups. In a large bowl, combine flour mixture, mashed potato flakes, chives and onion with yeast from foil packet, in mix. Stir in remaining ingredients until dough pulls away from sides of bowl. Turn out onto floured surface. With greased or floured hands, shape dough into a ball. Knead for 5 min-utes until smooth. Cover with large bowl; le rest 5 minutes.
Divide dough into 6 equal pieces. Shape each piece of dough over outside of greased custard cups. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F) for 30 minutes. Heat oven to 375°F. Uncover dough. Bake for 20 to 30 minutes or until golden brown. Let cool 5 minutes; remove bread bowls from custard cups.
Note: * If custard cups are not available, bread bowl dough can be made into rolls. Follow di-rections above except divide dough into 15 rolls. Place in greased 13x9-inch pan. Let rise and bake at 375°F for 15 to 20 minutes.
Be
Comfortable not
Knowing
Inside the Young Mind:
The Power of Breathing
By Dr. Simone Phillips
A Psychologist’s Guide
10-5
Over the Years, the Pub or Public House in Ireland was a place to obtain a drink and rest while you were on your journey throughout Ire-land. lt was a respite for “blue collar” workers that did not require a membership to enter, un-like private houses. So while the rich had memberships in other establishments, pubs were frequented by the hard working lower classes.
The Irish Pub is steeped in culture and lore. In the middle ages this particular type of pub was a rough hewn place of natural wood furniture and stone walls. They had large fireplaces and oil lamps over wood and cobble stone floors. In ad-dition to ale, an Irish pub usually sold essential food and hardware items. The pub was a warm, welcoming place where people socialized, sang, relaxed, told stories, and exchanged gossip and rumors.
In the 19th century the pubs were deemed il-legal under the oppressive rule of the British, But due to the obstinate aggressiveness and inde-pendent spirit of the Irish, pubs flourished. Pubs became meeting places where rebels gathered to complain of the (English) crown, release frustra-tions, and to plan and to coordinate underground rebellions.
Today the Irish pub takes on a charm all to its own. So much so that the Irish pub has been rep-licated all over the world. A company in Dublin will build you any of one through five models of the Irish pub. They have built models all over the world. Pubs today are used for taxi and bus stops and while you wait you wet your whistle. If you have a destination in mind leave plenty of time to get there. There is no such thing as being in a hur-ry in Ireland. Pubs are there for you to kick back and relax and let the world go by. When you’re ready you may continue on to your destination. There is a feeling about a pub, ·what isn’t done today you can do tomorrow. They are known for having a very laid back atmosphere. If you’re in a rush or hurry generally speaking don’t stop in a pub, you might be late.
If you stop for a we nip in a local Irish pub you want the full effect. Originally brewed in Dublin, don’t forget the Guinness. This famous dark Irish beer is a favorite of many who imbibe worldwide, The· pubs of Ireland would not be without it.
On of the biggest advantages of the Pub was, if the man of the house was let for dinner the wife had a go did a where he might be. Usually one of the children would be sent to tell Dad that be was late for dinner and to get on home. Mom is having a fit.
The game of Darts might be played in few of the Pubs of the Emerald Isle but not many. From the Irish point of view Darts as an English game and the Irish abhorred just about anything Eng-lish. .
Now that we’ve mentioned a little about the pub environment, historian tell us that a brewer and hospitaller were among the very first people to set foot on the olde sod of Ireland eons ago.
A couple of historical facts about Irish pubs; before 1916, St Patrick’s Day in Ireland was a “dry day” when all pubs were closed as is the practice on Good Friday and Christmas today.
One of the most honored ranks in Celtic society was that of brugu, hospitaller or pub owner, who was only worthy of the status if he had “a never dry caldron in a public place and a welcome to every face.”
There are 13,000 licensed pubs in Ireland to-day of which fewer than 200 are to be in the same family for over a century.
So if and when you find yourself visiting a country with an Irish Pub and you’re starting to feel stressed for whatever reason, visit a pub, en-joy the atmosphere and some Irish charm even if it’s in Hong Kong, which by the way happens to have a Pub of it’s own, SLANTA! (Gaelic for Good Luck, Down the Hatch…)
The Irish Pub
By Frank Houlihan
Mar. 2006
By Michael Dubilo
March opens with a clear vision of warm, bright opportunities shining ahead. Our days are lengthened with sunlight, surrounded by warmer temperatures. Arise with an energetic mindset. Engage your mind and think how to share the good things you have learned and pos-sess. Benefit others, much like the sun comforts us.
The generous ball of flames does not need us to ask, it just deliv-ers. Sunlight ev-ery day. Following that model, when you see someone in need, share with a loving attitude, if the ability resides in you. A man needs a winter coat, I have three. A woman is hungry, our refrigerator is stocked. A young boy or girl could greatly benefit from direction and guidance, I have that experience and share it with gentleness and kindness.
One of the pleasant moments of sharing occurred on February 2. A 20-degree sunny Sunday, wife Susanna was enlightened to experience a visit from son Jesse and grand-son Paul. They reside in Norwalk Ct along with wife Patti and a bunch of dogs, cats, and outdoor productive creatures. Arriving at 9:45 am ice fishing at our waterfront was first on the menu. A variety of natural pond ice adventurous people were already on the clear ice, skating, fishing, or just content with a wide-open natural environment. Jes-se chose an area to his liking and a hand au-ger was put to the test. After a deal of muscle and time from Jesse, the outcome was “ Mr. hand auger was not going to cut it.” From Mike’s tool supply came an ax, a 3-foot iron bar with a sharp point, sledge hammer and of course, pray to the one who controls all things. We conquered our cold solid barrier and Paul dropped a bait line 10 feet deep, searching for hungry fish. Time and pa-tience revealed no fish, not even a nibble. Several situations presented themselves that required problem-solving mindsets. Jesse and I realize these trials were presented, to bond us closer together. For example, Paul inadvertently, hooked a three-prong fish-ing lure deep into his winter nylon jacket. Oh, what fun and wise thinking, removing the hook without tearing Paul’s outerwear. Our efforts were successful. Shaking hands and hugging each other, was the finished re-sponse. A time of testing, with young Paul and Grandma Susanna witnessing our ac-tions and words. Jesse no longer has a fa-ther, he passed on early. Jesse said “Mike, you have all the tools needed for the job” I love that guy. He takes after his mother, for sure. Young Paul, age thirteen observes Dad and follows his actions, A gracious bless-ing that hopefully will continue to produce good fruit.
Our words and behaviors can signifi-cantly influence those around us, even if we don’t think so. Our actions, even simple, seemingly meaningless and insignificant ones, can have a massive impact on the lives of others. We may never see the negative or positive effects of our deeds, but you have planted good seed, give it time to grow.
What we consider a small, unimportant, and inconsequential act of kindness may be seen by someone else as huge. It could impact their entire day, week, or year. That small act of kindness could change how someone else views the world. That’s why we can never be too sure how much or little what we say or do will impact and influence others.
How great an impact even small gestures of kindness can have on someone else. Liz Marshall, affectionately known as the “but-terfly lady,” suffers from Parkinson’s dis-ease. It has gotten progressively worse over the years, and now she is unable to walk.
Liz was sitting on her porch when the garbage truck came by to empty the trash cans sitting along the curb. When the truck reached Liz’s house, the driver, Terrance Davis, did something unusual and unex-pected. Instead of leaving her trash cans sitting along the curb, he took them up the driveway and gave them to her. Liz was moved by Terrance’s simple but meaningful act of kindness.
“You don’t even begin to know what a blessing that was to me that day that you noticed me on the porch,” Liz said to Ter-rance. “Because when you become disabled, a lot of times you become invisible. And even though you had a lot going on, dodg-ing trash cans and kids and cars, you made an effort to stop, and it meant the world to me.”
Share your kindness; lending someone your strength instead of reminding them of their weakness
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Tolland Cultural Council
Music in the Hills
Saturday, May 3, 2025 - The town of Tolland Cultural Council is pleased to announce our upcoming acoustic concert events. These events are open to all, free of charge. Light refreshments will be served.
Saturday, March 15 - Andy and Judy will entertain us with Folk Music at 6:30 pm
Saturday, April 5 - Les Sampou will perform Americana, Blues and Country Music at 6:30pm
These events will be held at the Tolland Public Safety Complex, 204 W Granville Rd., Tolland
To include your event, please send information by the 1st of the month. We will print as many listings as space allows. Our usual publication date is around the 10th of the month. Email to: magazine@southwoods.info.
Southwick Historical Society
Matching Donation Challenge
An anonymous donor has offered to match up to 10,000 in donations to the Southwick Historical Society, Inc. as part of the Society’s special fundraising campaign. Donations are needed to help the non profit Society fund their private purchase of the 10.5 acres of open land located at 74 College Highway that is adjacent to the existing Southwick History Museum, site of the historic Moore House and the Charles Gillett Cigar Factory.
The goal of this campaign is to raise $35,000 in 2025 to repay the loan and begin management activities on the property. Your financial support is essential to the successful completion of this campaign and to ensure the long-term protection of this historic landscape. All donations from supporters are tax deductible and checks can be made out to the Southwick Historical Society, Inc. and sent to Post Office Box 323, Southwick, MA 01077.
Springfield City Library
Sounds of Spring Concert
March 27 at 6:30pm: The Brightwood branch of the Springfield City Library will be hosting a concert by singer, musician, and songwriter, Isabel Marcheselli, who will perform a spirited set of music to celebrate the springtime, including nature inspired piano music, music by Vivaldi, Philip Glass, and Handel, as well as original pop music, jazz and more. A family friendly concert, all ages are welcome, free admission and free on-site parking at the library located at 359 Plainfield Street in Springfield, (413) 263-6805.
Southwick Lions Club
Chicken & Pasta Dinner
April 26th 5-7pm: The Southwick Lions Club will be hosting a Chicken and Pasta dinner on Saturday, April 26, 2025 at the Southwick American Legion Hall Post #338, 46 Powder Mill Road from 5-7 pm. Cocktail hour is from 5-6 pm and dinner will be served at 6 pm. Dinner will include chicken, pasta with herb-butter sauce, salad, bread and dessert. Tickets are $15 each and can be purchased at the door or from a Lions Club member ahead of time. Proceeds will be returned back to the community in-kind through programs in need and scholarships.
MOSSO
Celtic Music
March 22nd 8pm: The Springfield Chamber Players presents Last Night’s Fun, a Celtic trio bringing music of the Emerald Isle to 52 Sumner on Saturday, March 22, at 8PM. (Doors open at 7PM, with drinks and snacks available for purchase). Springfield Symphony Orchestra and Springfield Chamber Players flutist and piccolo player Ellen Redman is part of Last Night’s Fun, who performs frequently in concert halls and pubs throughout the region. She’ll perform Irish flute, tin whistles, concertina, and vocals for this performance. She’s joined by David Clopp on Irish Bouzouki and vocals; and Seán Burke on mandolin, Irish bouzouki and vocals.
According to Redman, “Last Night’s Fun is the first non-classical trio to play under the Springfield Chamber Players’ auspices. Last Night’s Fun will perform some classical Irish tunes and some of our own contemporary songs. We’re pleased to transform 52 Sumner into a neighborhood Dublin pub.”
Friends of the Westfield Atheneum
Book Sale
May 8-10: The Friends of the Westfield Athenaeum book sale will be held May 8-10 at the First United Methodist Church, 16 Court Street, Westfield. Thousands of gently used adult and children’s books and puzzles will be available for sale.
Hours will be Thursday, May 8, 10-7; Friday, May 9, 10-5; and Saturday, May 10, 10-2. On Thursday only, we are offering a $5.00 discount coupon for educators (bring your ID!) and new Friends members joining at the door.
Donations of gently used adult and children’s books and jigsaw puzzles are welcome. Donations will only be accepted by curbside drop-off at the Church during the week of April 21-26: Monday, Wednesday, and Friday from 10-1; Tuesday and Thursday from 4-7, and Saturday from 9-12.
Please note that we cannot accept musty or damaged books, encyclopedias, dictionaries, textbooks, Reader’s Digest books, or outdated manuals, travel books, or self-help books.
See our website for full details: https://www.friendsofwestath.org/ The Friends of the Westfield Athenaeum is a 501(C)3 not-for-profit organization that supports the programs and services of the Westfield Athenaeum.
Southwick Historical Society
How to Find Your Roots
Learn how to where you came from with Patricia Odiorne. This event will show where to go and the processes to lookup ancestors. Thursday March 27th, 2025 at the Southwick Meeting House, 222 College Highway. Free and open to the public.
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St. Jude’s Novena - May the sacred heart of Jesus adored, glorified, loved and preserved throughout the world now, and forever. Sacred Heart of Jesus pray for us. St. Jude, Worker of Miracles pray for us. St. Jude, Helper of the Hopeless, pray for us. Say this prayer 9 times a day. By the 8th day your prayer will be answered. It has never been known to fail. Publication must be promised. Thank you St. Jude . - GR
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