Greenwich Free Press (https://greenwichfreepress.com/page/2594/?fbclid=IwAR3fABZzg4wloi5h43fF-cXMCK6HezJ9KnMl7i7_LwWFZYpt-AJ8QetbOds)
The Greenwich RTM voted to approve a $542,404,659 budget for the town. Of that number $92,100,000 was for capital project funds.. Of that number, $92,100,000 reflects capital project funds. A high profile motion to reduce $40+ million funding for construction and design for the Hamill Rink modified flip in Morlot Park in Byram by $38,500,000, leaving only enough to fund design work, failed.
Greenwich Schools Superintendent shared a message noting that the swatting incident impacted Central Middle School. Out of an abundance of caution, CMS was placed in a Secure in Place status while officers assessed the situation. Officers assigned to school patrol were already on scene at the time of the incident and immediately responded.
Programming would include a balanced mix of Pilates, barre, yoga, medication and breathwork. The applicant seeks to offer group classes as well as private and semi-private instruction.
Greenwich High School’s spring musical production of Grease is set for Thursday, May 14; Friday, May 15; and Saturday, May 16 in the school’s performing arts center. Shows start at 7:00pm. There is an intermission between Act 1 and Act 2. Reserve tickets online.
EVENTS:
Adopt-A-Dog Meet ‘N Greet at Pet Pantry Warehouse, 290 Railroad Ave., Greenwich on Saturday, February 8th, 2014, from 10:00a.m. to 2:00p.m.
ADOPTABLES:
Daisy. Adopt-A-Dog’s “Dog Of The Week” is Daisy. She is an 8 year old shepherd mix. Daisy is our current longest canine resident here at our sanctuary. She likes to be in the company of people, but not other animals. Continue Reading →
Greenwich’s Conservation Director, Denise Savageau, is hosting TWO upcoming Town of Greenwich Storm Sandy Flood/Mitigation Assistance Workshops in the Town Hall Meeting Room, 101 Field Point Rd. 1st floor. Tuesday, February 11, 2014, 7:00 p.m. to 8:30 p.m.
Tuesday, February 25, 2014, 7:00 p.m. to 8:30 p.m.
All residents impacted by Sandy and who have unmet needs are urged to attend.
The same workshop will be presented twice in February to accommodate as many residents as possible. It is only necessary to attend one workshop. Continue Reading →
By Victoria Hart Glavin of Tiny New York Kitchen
When you go to your fishmonger make sure to ask for “dry” scallops. Dry scallops are free of preservatives and release only a small amount of liquid while cooking, which is the key to getting a good crusty sear. INGREDIENTS
1 Tablespoon Olive Oil
1 Pound Sea Scallops (Side Muscle Removed)
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
3 Tablespoons Unsalted Butter (Cut Into Small Pieces)
4 Tarragon Sprigs
2 Teaspoons Freshly Squeezed Lemon Juice
In a large-size sauté pan heat olive oil over a medium-high heat for 1 minute. Season scallops with kosher salt and pepper. Place scallops in sauté pan and cook for 3 minutes on one side (until golden brown). Continue Reading →
Winter Recess runs from Monday, Feb. 10 through Monday Feb 18. School resumes Tuesday, Feb. 19. GHS 8th Grade Parent Orientation is set for Wednesday, Feb. Continue Reading →
After Treepocalypse in March of 2010 and then Hurricanes Irene in August 2011 and Sandy in October 2012, I’ve know I would never leave my dogs behind in an emergency. But beyond upgrading my flashlight to a camping lantern and buying a big dog crate, I can’t say I’ve readied myself, much less my dogs for disaster. And yet the parade of severe weather emergencies marches on. “The Pet Emergency & Disaster Readiness Course being offered by GEMS and benefiting Adopt-A-Dog is a logical start,” said Adopt-A-Dog’s Director Allyson Halm. Learn how to be prepared when the unthinkable happens. The course will be held on Thursday, Feb. Continue Reading →
Here is some good news coming out of GHS that will mean much less plastic going into those garbage cans. Reprinted with permission from Headmaster Chris Winters. This originally appeared in the PTA e-FOCUS. Contributed, GHS PTA e-FOCUS
By Chris Winters, GHS Headmaster
Perhaps your children have mentioned the new water fountains at GHS. In a small effort be a little greener and cleaner,we have installed six high tech fountains for students and staff to refill water bottles.The fountains were generously paid for by the PTA, the Environmental Action Club, and donations and installed by our GHS maintenance staff (total cost around $450 each). Continue Reading →
By Christine Rose
Traffic the Sunday after Thanksgiving was bumper to bumper as I drove my 19-year-old daughter back to college in Boston, and we both decided I would be better off spending the night at her apartment rather than endure a four-hour, rainy return. I experienced a moment of amusement as we entered the apartment and my suddenly adult daughter commented quietly, “Andy forgot to wash the dishes.”
She set her things down and returned to the kitchen, tossing me a towel to dry as she washed. It was the first time I ever saw my daughter do the dishes without being told. Later, we retired to her room where I could work and she could prepare her homework for the next morning. “There’s mint tea in the kitchen if you want to make us a cup,” she said. Continue Reading →
By Victoria Hart Glavin of Tiny New York Kitchen
I like to use lowfat ricotta, lean ground beef, and spinach to make this lasagna healthy and lower in fat. My Tuscan Lasagna is the ultimate comfort food for these bleak winter days. INGREDIENTS
1 Pound Ground Sirloin
1 Cup Sliced Cremini Mushrooms
1 Minced Small White Onion
3 Crushed Garlic Cloves
5 Tablespoons Chopped Fresh Parsley
1 Tablespoon Kosher Salt
2 Teaspoons Dried Basil
1 Teaspoon Italian Seasoning
1/2 Teaspoon Fennel Seeds
1/4 Teaspoon Freshly Ground Pepper
1 Cup Lowfat Ricotta Cheese
1 (8 Ounce) Package Whole-Grain Lasagna Noodles
Vegetable Oil Cooking Spray
16 Ounces Marinara Sauce (Divided)
1/2 Cup Part-Skim Fresh Mozzarella (Divided)
2 Cups Frozen Spinach (Thawed)
1/3 Cup Parmesan Cheese
Preheat your oven to 375 degrees. In a large-size sauté pan cook ground sirloin, mushrooms, onions, garlic, parsley, kosher salt, basil, Italian seasoning, fennel seeds, and pepper over a medium heat for 15 minutes. Remove from heat and transfer to a large-size bowl. Continue Reading →
A brisk walk with my black labs down Greenwich Ave around 6pm was a study in retail citizenship. While active traffic lanes and parking spots were plowed beautifully by the Town, the sidewalks in front of individual stores were another story. And after having spent two hours shoveling my own front path, driveway and sidewalk in front of my house — plus removing potential ice missiles from the roof and hood of my car — I might have had more patience for truant shovelers. Moving down Greenwich Ave, Nika’s walk of shame started at Sephora. Snow in front of Jewelry by Rose. Continue Reading →
By Victoria Hart Glavin of Tiny New York Kitchen
Here is a new twist of traditional Mac & Cheese. I’ve used chèvre instead of cheddar for a delicious French style dish. Change up your weeknight menu with my Mac & Chèvre. INGREDIENTS
8 Ounces Macaroni or Cavatappi
8 Ounces Diced Chèvre
1 1/2 Tablespoon Butter
1 1/2 Tablespoons Unbleached Flour
3/4 Cup Whole Milk
1/2 Cup Heavy Cream
Dash of Hot Sauce
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1/4 Cup Chopped Chives (Optional)
Prepare pasta according to package directions. Drain and reserve. Continue Reading →