Monthly Archives: November 2014
Hope everyone had a wonderful Thanksgiving! Now what are you going to do with all of those leftovers? One recipe we just had to share is for a Roast Turkey Cuban Sandwich. Recipe courtesy of Closet Cooking.
Servings: makes 1 sandwich
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Photo credit: Closet Cooking
- 1 bun, sliced in half
- 1 tablespoon mayonnaise
- 1 teaspoon dijon mustard
- 1 tablespoon cranberry sauce
- 2 slices roast turkey breast
- 2 slices swiss cheese
- 2 slices smoked ham
- 2 slices dill pickle
Assemble the sandwich and brush the outside with a bit of oil.
Grill the sandwich over medium heat until golden brown on both sides, about 2-4 minutes per side.
Yum! What do you like to do with your Thanksgiving leftovers? Share your favorite recipes in the comments below!
It’s our biggest sale of the year! Black Friday Early Bird Special: Buy 2 of our Value Line tires and get 2 FREE until 11:00am on Friday, November 28th. All of our stores will be open at 6am so that you can take advantage of the best savings of the year. Restrictions apply.
Plus, we have more amazing deals happening all day! Buy 3, Get 1 Free on Goodyear, Kelly and Yokohama tires all weekend long. Save big on auto service as well!
Our Extended Weekend Hours are as follows:
- BLACK FRIDAY: 6:00AM-7:00PM
- SATURDAY: 7:00AM-5:00PM
- SUNDAY: 9:00AM-3:00PM
Find a Sullivan Tire location near you! What other Black Friday sales will you be shopping?
Today’s customer comment discusses our clean showrooms and friendly service in Derry, NH. At Sullivan Tire, we pride ourselves with providing our customers with the best; from quality products, to technical skill, and unbeatable customer service. Whenever we hear from our customers letting us know we’ve done just that, it makes our day. So every Wednesday, we’ll be sharing a customer comment that made us proud to be a part of the Sullivan Tire Team.
“I took my car in for a registration sticker and was very pleased with everyone. The waiting room area was very clean and all the help both men and women were very nice. It was my first time but I will be back. Thank you.” -Roberta 8/8/14
It’s official! We’re back in our Watertown location on 21 N. Beacon Street! We are proud to once again serve the Watertown community with our exceptional auto care that you have come to know and expect.
We are excited to be given another opportunity to take care of your vehicle. As before, some of the services we offer are:
• Oil Change & Filter • Tune-Up • Brake Service
• Alignment Service • Comprehensive Vehicle Inspection
• Tires and More
In addition, we have our Sullivan Courtesy Shuttle Service available at your convenience to take you to and from our Watertown store.
As a thank you for welcoming us back in to your community, we are offering you a chance to win a pair of Bruins tickets and an autographed Gregory Campbell hockey stick! No purchase necessary.
Thank you again for welcoming us back to Watertown. We look forward to the chance of serving you for any of your auto service and tire needs. Come on by and say hello or give us a call at 617-926-5070!
As Friendship Home celebrates a remarkable 15 years of enriching the lives of people with developmental disabilities, we want to thank the hundreds of Friends who have embraced our mission and helped us build a solid foundation for the future. Our founders envisioned a bustling center filled with activity, opportunity and friends, and our Home with a Heart is just that. Friendship Home is filled with people who truly care about one another and are committed to continually raising awareness of the unique talents and gifts that our friends with special needs bring to our communities. Our Circle of Friends extends far beyond our walls as hundreds of individuals and businesses support our mission.
The future is bright for Friendship Home as we continue to elevate the people we serve which in turn enriches our communities. Imagine a world where all friendships are based on shared interests and values and not intellectual abilities. We strive to break down barriers so that people can appreciate one another and celebrate diversity.
Each of us has been transformed by our involvement with Friendship Home. As we celebrate our 15-year anniversary, we commemorate all of our accomplishments, but understand that we have far to go. Our 2014 Annual Appeal will help us continue on our journey. Our Bridges to Work program is continually seeking corporate partners who will provide opportunities for career advancement and equitable compensation. Our critically needed Home Away from Home overnight respite center must keep pace with growing demand. Finally our expanding Friendship Club social recreational programs need resources to keep our members stimulated as they unite to share common interests, socialize with friends and have fun in the community. Please consider supporting us by making a donation to our Annual Appeal. With your help, we will continue on our path of celebration, elevation and transformation.
Lauren Payne, Executive Director
and John H. Spurr, Jr., Chairman of the Board
For more information on the Friendship Home, please visit www.friendshiphome.net.
Pair these mini chicken pot pies with a salad for an easy dinner or eat them as a healthy snack! Freeze any leftovers and reheat in the oven whenever needed – no defrosting required. Recipe courtesy of the Food Network Kitchen.
- 1 large egg
- 3 cups whole-wheat pastry flour, plus more for the work surface
- 10 tablespoons cold unsalted butter, cut into small pieces
- 3 tablespoons grated Parmesan
- 1 tablespoon apple cider vinegar
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1/2 medium onion, chopped
- 2 stalks celery, chopped
- 1 teaspoon chopped fresh thyme
- 1/2 pound white mushrooms, sliced
- Kosher salt and freshly ground black pepper
- 4 tablespoons whole-wheat pastry flour
- 2 cups low-sodium chicken broth
- 1 cup frozen peas and carrots, thawed
- 1/3 cup reduced-fat sour cream
- 1 cup shredded rotisserie chicken, skin and bones discarded
- 1/2 cup loosely-packed fresh parsley leaves, chopped
- 1 large egg, lightly beaten
Special equipment: a 4-inch round cookie cutter. For the dough: Whisk the egg with 3 tablespoons cold water in a small bowl. Pulse the flour, 1/3 of the butter, Parmesan, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor until the mixture looks like fine meal. Add the remaining butter and pulse until the mixture is in pea-size pieces. Add the egg and pulse until the dough begins to come together.
Divide the dough in half; place each half on a sheet of plastic wrap and pat into a disk. Wrap the disks tightly and refrigerate until firm, at least 1 hour up to overnight, or freeze for up to 2 months.
For the filling: Meanwhile, add the oil to a large pot or Dutch oven over medium-high heat. Add the onion, celery and thyme and cook, stirring, until soft, for about 5 minutes. Add the mushrooms, 1 teaspoon salt and a few grinds of pepper and cook, stirring, until soft, about 4 minutes. Add the flour and cook, stirring, 2 minutes. Add the broth, peas and carrots and sour cream. Bring to a boil, then reduce the heat to medium-low and simmer until thick, about 3 minutes. Stir in the chicken and parsley and add salt and pepper to taste. Allow the mixture to cool completely. (The filling can be made a day ahead.)
Preheat the oven to 375 degrees F. Line two baking sheets with parchment.
Roll 1 disk of dough between two sheets of parchment to about 1/8-inch thick. Using a 4-inch round cookie cutter, cut into nine rounds. Gather the scraps, reroll and cut out 3 more rounds. Cover the rounds with a clean, damp towel to prevent the dough from drying out. Repeat with the remaining disk of dough, for a total of 24 rounds. (If the dough gets too warm while you’re working with it, chill it until it’s easier to work with.)
Place 1 round of dough on a clean, lightly-floured work surface and roll out to about 4 1/2 inches. Place 1/3 cup of filling in the center and brush the edges with beaten egg. Roll another round of dough out to 4 1/2 inches and drape over the filling; seal the edges and crimp with a fork. Brush the entire pot pie with more egg, cut a few slits in the top, sprinkle with some pepper and place on a prepared baking sheet. Repeat with the remaining dough and filling.
Bake the pot pies until they’re golden brown and the filling begins to bubble, 20 to 24 minutes. Let cool slightly before serving.
Alternatively, freeze the unbaked pot pies for up to 1 month, then bake, from frozen, in the oven, preheated to 375 degrees F, until they’re golden brown and the filling begins to bubble, 20 to 24 minutes. Let cool slightly and serve.
What are some of your favorite meals to make? Share in the comments below!
Sullivan Tire is having a Holiday Food Drive at our two Weymouth, MA locations through Saturday, November 22nd. If you donate canned goods for the Weymouth Food Pantry, you will receive $10 off your auto service!
Sullivan Tire will MATCH all donated goods and donate to the Weymouth Food Pantry. Your donation will also enter you to win one of 3 Thanksgiving baskets, complete with a turkey and all the fixings!
Bring your nonperishable items to one of our Weymouth locations at 462 Washington Street or 690 Bridge Street. Help your neighbors this holiday season!
Today’s customer comment highlights the professional and engaging staff at our Biddeford, ME location. At Sullivan Tire, we pride ourselves with providing our customers with the best; from quality products, to technical skill, and unbeatable customer service. Whenever we hear from our customers letting us know we’ve done just that, it makes our day. So every Wednesday, we’ll be sharing a customer comment that made us proud to be a part of the Sullivan Tire Team.
“We went to visit our son (in college) in Biddeford Maine. His ‘04 Camry needed some work. The manager Mr. Rossignol and his team provided exceptional, prompt and great work, without an appointment. He was extremely professional and helpful, while engaging. Living in W. Ma, we are not as lucky as our son, to have such a terrific auto repair shop!”
-Neil & Joan 11/2/14
Today’s guest blog comes from the Friendship Home.
On Sunday, November 16th, North River Lacrosse and Cape Cod Lacrosse will host The Fall Friendship Lacrosse Festival for boy lacrosse clubs at Thayer Academy in Braintree and Fore Kicks in Taunton. All proceeds will benefit Friendship Home in Norwell, a nonprofit organization that serves people with developmental disabilities.
The festival is a collaboration of Chris McGuirk, director of North River Lacrosse for players in the South Shore, and Greg Clements, director of Cape Cod Lacrosse for players in Cape Cod, the Islands and Southeastern Massachusetts. The two friends have been club lacrosse directors for many years and decided that a festival would be a perfect way for the lacrosse community to support the community.
“Greg and I both have built programs that primarily focus on the communities that we grew up in and now raise our own families in. We love this little corner of the world and relish the opportunity to be a part of the lacrosse community within it. As such, it is extremely important to us that we find ways to give back, and this Friendship Festival is a great way to do that,” McGuirk said.
In keeping with the spirit of the day, Thayer Academy and all of the referees have discounted their rates in order to donate more funds to Friendship Home. “Greg and I were not sure if we could pull this off, but it became apparent very quickly that the lacrosse community was going to get behind this. To get almost 50 teams participating in our first year is a testament to how many people and organizations have been eager to get involved and to help,” McGuirk said. His ties with Friendship Home go way back to his family friendship with Wilma Goodhue, one of the co-founders of Friendship Home. “We are so thankful that the lacrosse community is supporting our mission. I have known Chris for years, and we are touched by the generosity of North River Lacrosse and Cape Cod Lacrosse,” Goodhue said.
Goodhue and Joan Mullare, both Norwell residents, founded Friendship Home in 1999. As mothers of adults with developmental disabilities, their dream was to build a home that would enrich the lives of individuals with developmental disabilities and their families by providing quality respite and support services in a safe and caring environment. Its programs range from job training and placement to social recreational clubs and overnight respite care for periods of one night to two weeks. Respite is a critical need for the 12,000 families across the state caring for individuals with developmental disabilities in their homes. The money raised at The Fall Friendship Festival will support Friendship Home’s programs. For more information about the festival, please visit www.northriverlacrosse.com and www.capecodlax.com.
This classic Apple Crisp recipe is perfect for this time of year! Plus, it’s a recipe that most people already have the ingredients for in their kitchen. Recipe courtesy of Tastes Better From Scratch.
For the crumb topping
- ½ cup flour
- ½ cup old fashioned oats
- ½ cup brown sugar
- ½ tsp baking powder
- ¼ tsp ground cinnamon
- Dash of salt
- 1/3 cup unsalted butter, diced into small chunks
For the Apple filling
- 3-4 large Granny Smith apples, peeled and sliced thin
- 3 Tbsp. butter, melted
- 2 Tbsp. flour
- 1 Tbsp. lemon juice
- 3 Tbsp. milk
- ½ tsp. vanilla extract
- ¼ cup brown sugar
- ½ tsp ground cinnamon
- Dash of salt
Preheat oven to 375 degrees F. In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the apple filling.
For the Apple Filling:
In a small bowl, combine melted butter and flour until well blended. Add lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and salt. Pour butter mixture over apples and toss to coat. Pour apple mixture into an 8×8-inch baking dish and spread into an even layer. Sprinkle crumb topping evenly over the apples. Bake for 30-35 minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving.