WREATHS

Wreaths Across America (WAA) announced that it has been granted permission by the French authorities, on the basis of phytosanitary guarantees provided by the United States Department of Agriculture (USDA) to place 9,387 Maine-made, balsam veterans’ wreaths on Saturday, Dec. 1, 2018, on the headstones of all U.S. service members laid to rest at Normandy American Cemetery and Memorial, located in Colleville-sur-Mer, France. The cemetery is one of 14 permanent American World War II military cemeteries on foreign soil. The government of France granted use of the land, in perpetuity. United States President Dwight D. Eisenhower and French President René Coty dedicated the cemetery on July 18, 1956.

This is the first time WAA – whose mission it to Remember the fallen, Honor those that served, and Teach the next generation the value of Freedom – has sent U.S.-made balsam wreaths to be placed on foreign soil. The December wreath-laying event is a joint collaboration between the Normandy American Cemetery and American Battle Monuments Commission (ABMC) and will include ceremonial wreath placements on each of the five D-Day invasion beaches, at Pointe Du Hoc, and include a Canadian Wreath presentation.

Impressive, huh? We are just a very small part of this venture!  But are so glad we are--honoring and remembering our fallen.

ANNUAL SOUP LUNCHEON

Greetings!  For many years, the Novelty Senior Center has had a fall fundraiser to help with expenses.  We again held a soup luncheon on the opening day of firearms deer season:  this year being Saturday November 10, 2018.

We served four kinds of soup:  chili, potato soup deluxe, broccoli-cheese, and pizza soup.  (Yes, pizza SOUP!)  Plus pie, cobbler, or cake and drinks.  All for a free-will donation.   PLUS we had a bake sale too.

    

A fairly good group came out, and several hunters came in to warm up with a bowl (or two) of hot soup!  Bake sale items were also purchased--pies and cookies were the best sellers!  Thanks to all who came in.

In case you are wondering (several have asked) here's the Pizza Soup recipe.  I have to admit, I am not a "measurer" for most recipes I fix, so the amounts are just a guess.  Made about a gallon.

                      PIZZA SOUP 

1 1/4 cups sliced fresh mushrooms
1/2 cup finely chopped onion
1/2 cup chopped green pepper (can use some red as well)
1 teaspoon vegetable oil
2 cups chicken broth
1 can (15 oz) pizza sauce  (actually I used two cans)
1 cup chopped pepperoni
1 cup chopped fresh tomatoes
1/2 cup cooked Italian sausage (probably more to make the gallon)
1/4 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese
 Shredded mozzarella cheese

     In a large saucepan, saute mushrooms, onions, and green pepper in oil for 2-3 minutes or until tender.  Add broth, pizza sauce, pepperoni, tomatoes, sausage, and Italian seasoning.  Bring to boil over medium heat.  Reduce heat; cover and simmer for 20 minutes, stirring occasionally.  Before serving stir in Parmesan cheese.  Garnish with mozzarella cheese.    NOTE:  You can add about any ingredient that you would find on the top of your favorite pizza.  MMMM!!!!