DEBBY HALL. Community Service Since 1907 May President s Message CALENDAR OF EVENTS. June Annual Meeting Details

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1 P R E S I D E N T S M E S S AG E DEBBY HALL Community Service Since 1907 May 2015 President s Message Happy Spring! We have just concluded a record- breaking Nearly New Sale spring weekend. Kudos again to Elaine Waterman, who s in her 11th year of running the sales! And to the more than 200 volunteers who CALENDAR OF EVENTS make it happen! It doesn t hurt to continually reiterate May 20th that the funds raised from the two sales each year go to the Isabella Stewart Gardner to support the NWC Scholarship Fund. You should have just received your dues renewal letter Museum Trip Museum in Boston. This is a fabulous trip not to be missed! Full description below... for the membership year. Get in touch with Sophia Crawford at sophiajcrawford@gmail.com if you June Annual Meeting Details didn t receive yours. Dues remain a bargain at $20! Norwich Women s Club Annual Please give consideration to making an additional Meeting donation to the Scholarship Fund or the Community Thursday June 4, 2015 Projects Fund or both. While we re fortunate to be 11:00 am to 1:00 pm able to figure out ways to increase the money at the home of Deb Kaplan generated from the Nearly New Sales and the Spring 225 Douglas Road Gala, as a practical matter we can only raise so much from any one of these events. But the need for scholarship funds and community funds continually increases. Each year additional gifts from our members help to bridge the gap thank you! Norwich VT Check website or evite for details

2 President s Message... June 4th Annual Meeting Thursday June 4th 11:00-1:00pm Deb Kaplan s House Don t miss your opportunity to enjoy a wonderful lunch as well as vote on the 2015/16 Board Slate for the Norwich Women s Club! Members - bring a pint of salad ingredients. The Board supplies the rest!

3 Board Slate proposed by Nominating Committee The NWC Board wants to thank Arline Rotman for bringing us and the membership yet another strong NWC Board Slate for 2015/16 - Thank you Arline!

4 SAD NEWS... MEMBERSHIP

5 SPECTACULAR NNS SPRING 2015 SALE RESULTS ELAINE WATERMAN. CHAIR 2015 Spring Nearly New Sale Claudia Adami, Pre-consignment Coordinator Sophia Crawford and Debbie Carter, Volunteer Co-coordinators Nancy Carter, Set-up Coordinator Sydney Smith, Accounting Coordinator Cheryl Lindberg, NNS Treasurer

6 A BIG THANK YOU TO OUR NEARLY NEW SALE VOLUNTEERS Many Thanks, Elaine Waterman

7 Fall 2015 Nearly New Sale October 16, 17, 18 Don t Miss It!

8 ISABELLA STEWART GARDNER MUSEUM ~ MAY 20 th Hurry! There is still time to join us! A MUSEUM TRIP YOU WON'T WANT TO MISS! PLEASE JOIN US FOR A WORLD CLASS TRIP TO A WORLD CLASS MUSEUM IN A WORLD CLASS CIT'Y WE WILL HAVE DOOR TO DOOR SERVICE FROM NORWICH TO BOSTON AND BACK WITH TASTY GOODIES IN BOTH DIRECTIONS PLUS OUR SIGNATURE WINE SERVICE CATERED IN FIRST CLASS STYLE EN ROUTE HOME. WE PROMISE YOU WORLD CLASS FUN BUT TO BE TRULY WORLD CLASS THIS MUST INCLUDE YOU!

9 A fabulous recipe for your enjoyment! Roasted Chicken and Vegetable Salad Serves 6 as main course I often change around the vegetables I use depending on the season and what I have in the fridge 1 Roasted chicken shred the meat ( I buy one at the Coop) 1 tablespoon of herbs de Provence 1 lb of new potatoes whole, cut in half, or quartered 1lb of eggplant salted and cut into I inch cubes 1 large red or sweet onion cut into wedges 2 red peppers stemmed seeded and cut into 1 inch squares 10 peeled garlic cloves 6 ounces of marinated artichoke hearts drained and sliced ½ cup of pitted oil cured olives 8 ounces of green beans cooked and cut into 3 inch lengths 8 ounces of feta cheese cut into ½ inch cubes Preheat oven to 375. Prep vegetables. Toss the first six ingredients with a couple of tablespoons of olive oil, salt and pepper. Place in a shallow roasting pan. Roast at 375 for about 45 minutes. Vegetables should be cooked through and still hold their shape. Cool slightly. In a large bowl, mix the vegetables, shredded chicken, artichokes, olives, green beans and feta. Toss with half the vinaigrette, taste and add more dressing, salt and pepper as desired. You can toss in some shredded basil or parsley. Mustard Vinaigrette 1/3 cup of balsamic vinegar 1 tsp of Dijon mustard ¼ tsp of sugar salt and pepper to taste 2/3 cup of olive oil Wisk the balsamic, mustard, sugar, salt and pepper together in a cup. Whisk in the olive oil Made by our hospitality chair, Deb Kaplan, to rave reviews by the Board at its final meeting of the year!