Tammy Ruggeri
By Tammy Ruggeri
On January 12, 14 students and five staff members from Marlboro High School attended the regional No Place for Hate conference at Siena College. Inspired by civil rights activist Bayard Rustin’s concept of “Angelic Troublemakers,” attendees engaged in workshops designed to help them recognize biases and cultivate empathy. The conference, which focused on helping each student find their own voice and ability to help others, empowered participants to create a positive impact on their school environment. Afterwards, the Marlboro students shared that they believed the No Place for Hate program has contributed to improving the school climate at MHS, helping to foster a warm and welcoming atmosphere throughout the building. A group of students and staff from Marlboro Middle School also participated in the STOP (Students Together Opposing Prejudice) conference. Let’s continue the journey towards a more inclusive community!
Marlboro Boys Varsity Soccer fundraiser at Brix Gastropub has been moved to Wednesday, January 24.
Marlboro Free Library
We’re celebrating Hygge (hyoo·guh), the Danish concept of feeling cozy and content during the winter months, at the Library on Tuesday, January 23 from 10 a.m. - 3 p.m.
Drink hot cocoa or tea, socialize while putting together a puzzle, color, or bring in a project you’re working on (sewing, knitting, drawing, journaling, etc.) all while enjoying soothing music. Feel free to wear your coziest outfit, and/or bring a blanket or comfy pillow. This program is open to adults and teens of all ages.
Registration is not necessary. Drop in whenever you feel like it!
Join us on Thursday, January 25 at 6 p.m. for our Local History Trivia Night at Brix Gastropub!
Test your knowledge of our town with a range of super easy to nearly impossible questions- plus a few in-between. Food and drinks will be available for purchase during the event. Come with a team or by yourself and make new friends!
To RSVP if you’d like to be notified in case of any updates or cancellations, visit bit.ly/3NZpVqu
Please note: RSVP does not constitute a reservation at Brix. Tables are first come, first served. Please arrive early to secure your table.
A big “Thank You” to the Town of Marlboro Highway Department for their clean up after last week’s winter storm.
We also thank the state and county for keeping those roads safe and clear as well.
St. Mary’s Church
If you would like written confirmation of your contributions to St. Mary’s and Our Lady of Mercy Church for the past year, we will be more than happy to send you a statement upon request. Please keep in mind that statements can only be provided to those parishioners who are weekly envelope users since we have no way to record contributions made by non-envelope users. If you give online – you are able to get your own statement off the site. If you would like to begin using weekly envelopes, please call the rectory office and we will be happy to get you on the envelope mailing list. Thank you.
The phone number for the Religious Ed office is 845-393-5005 and the email is religiouseducation71@gmail.com The religious education office is open on Monday, Wednesday, and Thursday from 11 am to 2 pm. Grades 6-8 – NO CLASSES in January. February 5th will be the first class back after the holiday. Grades K-5 – next class will be Sunday, January 28th and it will also be the children’s mass at 11 a.m. at St. Mary’s.
Weekly Recipe
Ole Polenta Casserole
Taste of Home
With plenty of ground beef and cheese, this layered bake goes over big on the dinner table. Adjust the amount of hot pepper sauce to suit your taste.
Ingredients
1 cup yellow cornmeal
1 teaspoon salt
4 cups water, divided
1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1/2 pound sliced fresh mushrooms
1 teaspoon each dried basil, oregano and dill weed
Dash hot pepper sauce
1-1/2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
Directions
1. For polenta, in a small bowl, whisk cornmeal, salt and 1 cup water until smooth. In a large saucepan, bring remaining water to a boil. Add cornmeal mixture, stirring constantly. Bring to a boil; cook and stir until thickened, about 3 minutes. 2. Reduce heat to low; cover and cook for 15 minutes. Divide mixture between 2 greased 8-in. square baking dishes. Cover and refrigerate until firm, about 1-1/2 hours. 3. In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, mushrooms, herbs and hot pepper sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened. 4. Loosen 1 polenta from sides and bottom of dish; invert onto a waxed paper-lined baking sheet and set aside. Spoon half of the meat mixture over the remaining polenta. Sprinkle with half the mozzarella and half the Parmesan cheese.
Top with reserved polenta and remaining meat mixture. 5. Cover and bake at 350° until heated through, 40 minutes. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, 5 minutes longer. Let stand for 10 minutes before cutting.
Happy Birthday Christine Douglass, Mike Lupi, Camille Gattuso, Susan Walker, Sarah Woods, Jennie Verdi, Bridgette Mannese
As always, any events, announcements recipes or pictures you want to share email me: Telltammy123@gmail.com or call 845-430-4394.