
Photo by Pam Osborne
I was checking out at a supermarket not long ago—basically an out-of-body experience these inflationary days—and while I was focusing on keeping my head attached and putting my credit card back where it belonged, my checker took my bags and started packing them.
When consciousness bubbled up, I realized she had taken the largest bag and loaded it with six big cans of plum tomatoes, four cans of soup, eight bars of Cabot cheese (it was on sale), and more besides. I gave it a trial heave, just to show I was a sport, but there was no way.
“I can’t lift this bag,” I said. “You have so many cans,” she said, proving that watching politicians on the evening news had in fact been instructive re: offering evasive non sequiturs as being responsive.
Feeding a big group
This recipe feeds a lot of people, 12 at least, or a smaller number can eat it for several days, as it keeps well. You can make it ahead of time and it doesn’t suffer, and neither will you—is there anything better than having people over and not having to do a lot at the last minute?
This is very easy to serve up without a lot of fuss. The first time, I put it together from what was in the refrigerator—sometimes that works out. Don’t be discouraged by the list of ingredients, or by the initial prep work. A lot of chopping, but then it’s done.
If you are a vegetarian, you can probably substitute drained and rinsed canned beans—Roman, navy beans, etc., and I use Goya, they’re the best ones—for the meat, although I haven’t done this.
4 to 5 cups cooked chicken. I first made this with duck, but chicken is easier to come by. Cut or shred into bite-size pieces.
4 bunches scallions—about 20, trimmed, coarse stalks cut off, thinly sliced
One 1-pound package frozen cauliflower. Cook in the microwave, drain, squeeze out excess liquid moderately with paper towels, chop into bite-size pieces
Hot pepper flakes to taste, at least a teaspoon. I use very hot peppers chopped and put into a jar with a neutral olive oil (Berio). This will keep for a few days in the refrigerator and it’s guaranteed to set your mouth on fire. But the pepper flakes are okay. A hottish afterburn is what you want.
10 Mission figs. Remove the tough stems, then slice.
3/4 cup sultanas or raisins. Soak in hot water to cover for about half an hour to soften. Drain.
2 teaspoons ras el hanout, a North African spice, which can be found in the supermarket spice section. This has a very unique flavor, and its contribution to the finished dish is out of proportion to the amount used. It’s important.
5 cups cooked basmati rice
Using a big, deep skillet (mine is non-stick) or a cast-iron casserole, sauté the scallions over low to medium heat in some butter and neutral olive oil—a few tablespoons of each will do.
When they are softened, make a well in the center, put in a little more oil, and add the garlic. Cook for a minute or two, using a silicone stirrer to keep it from sticking to the pan. Don’t burn.
Stir in everything else, rice last. This is the base mixture you will keep in the refrigerator for up to a day or two until you are ready to serve.
At some point, chop:
1/2 head green cabbage and thinly slice, on the diagonal, 6 or so stalks of celery, and some of the good leaves in the center of the head.
Both of these can be kept, chopped and ready, in bowls in the refrigerator. Squeeze out a couple of paper towels with cold water and place them over the bowls. This will keep things fresh and crisp, but do check that the towels don’t dry out.
Make a cup of chicken stock using a bouillon cube. Vegetarians can use vegetable stock or water.
When you are ready to serve, mix together a couple of handfuls of celery, three or four handfuls of cabbage, and some big scoops of the base mixture. The base should be about 40% of the mix. Add about 1/4 cup (or more, depending on how much you’re serving; it should be moistened, not wet) of stock or water. Microwave, covered, for about 4 and a half minutes at full power,until hot. Serve in heated bowls, with:
Chutney—I buy Stonewall Kitchen Mango, and Patak’s Major Gray
Plain whole-milk yogurt—by itself, or mixed with your chopped herb of choice (parsley, basil, sorrel), a little olive oil, and a pressed garlic clove. This can be made ahead.
Salted peanuts, sprinkled on top
Well, I’m exhausted, and all I did was tell you how to do this. Anyway, I was thinking about the grocery bagging. What you want to do is put the heavy stuff into small bags and put those onto the floor of the back seat. Then take your big bag, which you’ve filled with good bread, soft cheese, berries, tomatoes, potato chips—all the fragile things that make life worth living—and sit that on top.
Pam Osborn keeps her kitchen in Sharon.
A collision between a red Suzuki Forenza and a flatbed truck disrupted the morning commute on Main Street in Millerton on Tuesday, May 13. State Trooper Krystal Paolicelli of Troop K said the Suzuki made a wide right turn onto Route 44 from Dutchess Avenue, causing a crash at the hairpin turn. The disabled Peterbilt flatbed truck was carrying a Fontaine trailer and blocked two-way traffic. Police responded to the call at approximately 8 a.m. No injuries were reported.
Photo by Aly Morrissey
Mickey Stringer of of North East, left, checks in with Chris Virtuoso, volunteering on Saturday, May 12 at the Old Town Garage on South Center Street as a Climate Smart Task Force member. Stringer’s loaded pickup was part of a long line of vehicles along South Center as residents used the opportunity to dispose of air conditioners, mattresses, lumber, and other bulk items. Town Supervisor Christopher Kennan said he didn’t recall seeing such a long line of vehicles in past years.
Greychurch on Main Street expects to begin Caffeine Academy creative classes by September.
MILLERTON — The Village of Millerton is on the move.
Two weeks ago Tallow, “Real Food, Real Fast” opened in the long vacant McDonald’s, and Mad Rose Gallery expanded next door to 3-5 Main Street to a larger gallery with arts classes and community space for performances and lectures upstairs. The newly painted Greychurch is a reminder that there’s still more to come.
Here’s a quick list.
The former Presbyterian Church on Main Street will become the Caffeine Academy with creative classes in the former Sunday school rooms and a community venue upstairs. Owner Alex That hopes to start offering classes by September.
The owner of 54 Main St., formerly Manna Dew, hopes to open a restaurant by the end of the summer with a new name, menu and expanded outdoor dining.
George Whalen III, President of the Bank of Millbrook, is predicting an opening of the bank’s Millerton branch at 110 Route 44 by the end of June if all goes as planned. The Bank of Millbrook purchased the property from Elizabeth’s Jewelry and Fine Gifts in October 2024 for $890,000.
The Millerton Supermarket is still undergoing renovation with an opening possible by September or October according to Kim Choe. The Choes, owners of the Sharon Market, purchased the former Grand Union in November 2024 for $1.75 million.
Demolition of the Village Department of Public Works on Route 22, which was destroyed by fire on February 3, 2025, is expected very soon, said Mayor Jenn Najdek. Once Dutchess County Health Department approves, a new temporary structure will be constructed to house the well and equipment of the Village Water Department.
A new pay-what-you-can food pantry on 56 South Center St., formerly Hathaway & Young, is planning on opening in the middle of June according to Linda Quella of Tri-Corner Feed. The building was sold for $582,000 in January 2025.
St Patrick’s Church on Church Street was closed ten years ago, but conducted a noontime mass in Irish, Spanish and English on St. Patrick’s Day. A celebration of Ascension Day is planned for May 29 in the burial ground conducted by Father Andrew O’Connor. Elyse Harney is spearheading an effort to reopen the church.
Elm Drive Elementary School in Millbrook.
MILLBROOK — Preparing for the village-wide vote on the proposed 2025-26 school budget scheduled for Tuesday, May 20, the Millbrook Central School District held a public hearing on Tuesday, May 6, to review the budget and hear residents’ comments.
The CSD proposed 2025-26 budget to be voted upon as Proposition 1, showed total expenditures of $35,649,651, an increase of $1,074,576 (3.11%) over the current year.
“We’re trying to trim as much as we can,” said Elliott Garcia, Assistant Superintendent for Business, during his budget summary.
Two additional propositions are included on the ballot, both anticipating a bond issue to fund repairs, renovations and improvements to school buildings.
Proposition 2 would bring repair to the Middle and High School buildings, with more work at the middle school estimated to cost $37,381,383. Work would include HVAC, electrical, window replacement, roof and ceiling repair, elevator service and doorway improvements.
The high school work would include HVAC at a total estimated cost of $1,883,099.
The total amount would, however, be reduced by $12 million in currently available funding, so that a bond issue would be needed to cover a total of $27,264,482, to be repaid over a number of years. Taxpayers would need to pay the annual interest on the bonds during the life of the bonds.
Separate funding of energy efficiency improvements at the middle school and high school would carry at total estimated cost of $3 million that would also need to be bond-financed, but that funding would return to the school budget in the form of energy cost savings.
Proposition 3 would bring HVAC, electrical and window replacement at the elementary schools at an estimated cost of $21,779,259, also to be financed by bond issue.
Students from the Middle School Student Council presented a report on a recent survey they conducted and analyzed. Their report was titled, “Repair Our School.”
For their building conditions study, the nine students conducted an in-school survey of students, teachers and staff, receiving 228 responses.
Interpreting the responses as percentages, the students reported that 90% indicated that the middle school does not look as good as it could; more than 80% said they were concerned about the state of the building; 67% had classes interrupted by roof leaks; 75% said it was difficult to learn because of the roof leaks; and 94% said that if the school were their home, they would not stay.
“Our student government never stops working,” said Principal Steven Cabello, adding that the students’ efforts have been invigorating.
School superintendent Caroline Hernandez-Pidala praised the students’ project, the time and care invested in their survey study and their reporting of the results.
“I’m super impressed,” Hernandez-Pidala told the students.
The May 20 polling location is at the Middle School, in the Band room adjacent to the auditorium. Polls will be open between noon and 9 p.m.
The proposed budget, details of the propositions and a copy of the ballot are posted on the CSD website at www.millbrookcsd.org.
Voters in two other school districts will decide on higher spending plans for the coming school year on Tuesday, May 20.
Webutuck Central School District and Pine Plains Central School District propose higher K-12 budgets for the 2025-2026 school year.
The proposed budget for Webutuck, with an enrollment of 637 students from K-12, shows a 5.96% increase from the previous year to $28,665,850. Pine Plains proposes spending $38,712,336, an increase of 2.71%.