Hurricane Fiona certainly hit us hard, but we’re starting to recover. October has lots coming up that will get you out and about. Especially now that fall is upon us, it’s important to make plans to get out and stay active in the community.
If there’s a community event or activity you would like us to highlight, please let us know. We’re happy to promote anything going on in the area that encourages people to reconnect and rebuild after the past 2 and a half years of isolation. We’re social creatures and interaction with others does us good.
We’re excited to announce that our 4th annual Harvest Dinner will be happening on Sunday, November 6th from 1 – 5 p.m. We will continue to hold this as a drive-thru style event, with attendees picking up their meals at the front door of our building. As before, we’ll be partnering with Cup of Soul Café to bring you a delicious three-course meal made with local ingredients.
Tickets will be $10 each this year. Funds raised from this event directly support the Elmsdale Community Garden and greater access to food in our community. Additional donations and support are greatly appreciated.
Registration will open on Tuesday, October 11th at the following link: easthantslearning.com/harvest-dinner-4/. Please note that registration is by time slot (15-20 meals per slot). Because of this, certain time slots may fill up quickly and be taken down. Book early to avoid disappointment.
Thanks to everyone in our community for supporting this celebration of the garden and our community!
Computers come with plenty of challenges. If you are looking to learn how to use one, EHCLA is offering free computer classes starting September 19th. Learners of all ages are welcome! Some of the topics we assist with include:
Microsoft Office (Word, Excel, PowerPoint)
Give us a call at 902-883-1608 and one of our instructors will meet with you to discuss how we can help you get more comfortable with technology.
For the past 2 and a half years, social events have been few and far between. However, as life continues to normalize, more and more activities are returning to our communities. One that we’re particularly excited to see is the free senior social through Active East Hants.
These socials will take place on the first Tuesday of every month at the East Hants Aquatic Centre in the Community Room. There will be coffee, tea, activities, the special guests and more.
As the weather gets cooler, it’s important to get prepared for the seasons ahead. The Community Offering Assistance Together Association (C.O.A.T) is collecting a range of supplies to help out individuals and families get ready for winter in Nova Scotia. The following donations for all ages and sizes would be greatly appreciated:
Gently used winter coats, snow pants/suits
Items with minor damage (small rip, tear, broken zippers) will be accepted
New for this year: sleeping bags, queen/double comforters, socks and yarn for making mittens
Throughout the month of October, a number of locations will be set up to collect donations:
Lloyd E. Matheson Centre, 15 Commerce Court, Elmsdale (Monday to Friday 8:30 a.m. – 4:30 p.m., Saturday 10 a.m. – 3 p.m.)
Lantz Fire Department (Available anytime using the outside drop-off bin)
Milford Fire Department (Wednesday nights from 7:30 – 8:30 p.m.)
Elmsdale Fire Department (Monday, Tuesday and Thursdays 8 a.m. – 4 p.m. and Wednesdays 8 a.m. – 1 p.m.)
Nine Mile River & District Fire Department (Wednesday nights from 7 – 8:30 p.m.)
Household Hazardous Waste Event, Mount Uniacke Fire Hall (October 15, 9 a.m. – 12 p.m.)
Get Your Tickets for the
Tuesday, October 25th
The East Hants & Districts Chamber of Commerce is bringing back their Business Excellence Awards this year, We’ve been nominated for Non-profit of the Year! The awards will be happening on Tuesday, October 25th at Oakfield Golf & Country Club. Get your tickets now on the Chamber website: https://www.ehcc.ca/online-event-calendar/#id=10130&cid=1748&wid=901
One of the biggest challenges of cooking is to keep things fresh and interesting. We all have our favourites, but there’s a world of food out there. For each month, I will share an interesting recipe from somewhere around the world. I hope you will try it out.
This month’s recipe: Shakshuka
Country of Origin: Tunisia
As we move into the cooler seasons, comfort food is king! Breakfast for dinner is one of the best examples of this and to help you bridge that gap, we’re giving you a taste of North Africa.
Shakshuka is said to originate in Tunisia, but has become a popular dish throughout the region. Think poached eggs in tomato sauce and spices and you’ll see why this recipe is so popular. Great for brunch with friends, those busy evenings where time is precious, or simply to satisfy that craving for breakfast at any time of the day.
Ingredients (serves 6):
1 tablespoon olive oil
1/2 onion, peeled and diced
1 clove garlic, minced
1 red bell pepper, seeded and chopped
4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
2 tablespoon tomato paste
1 teaspoon mild chili powder
1 teaspoon ground cumin
1 teaspoon paprika
pinch of cayenne pepper
salt and pepper, to taste
6 large eggs
1/2 tablespoon fresh chopped parsley or cilantro
sprinkling of feta cheese
Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.
Add the diced bell pepper, sauté for 5-7 minutes over medium until softened.
Add tomatoes and tomato paste to pan, stir until blended. Add spices, stir, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste or more cayenne pepper for a spicier shakshuka.
Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 5 eggs around the outer edge and 1 in the center. The eggs will cook “over easy” style on top of the tomato sauce.
Cover the pan with a lid. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much, which can lead to burning.
Some people prefer their shakshuka with more runny yolks. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top– then, cover the pan and cook the eggs to taste, making sure the egg whites are set before serving. Garnish with the chopped parsley or cilantro, if desired. A sprinkle of feta cheese on top is also nice!
Share your pictures with us and we’ll have another recipe for you to try next month. Enjoy!