Monday, December 30, 2013

"Hope Is There For Others"- Our Own IGC's Hope Wigglesworth in the Boston Globe


Ipswich’s Hope Wigglesworth, 87, makes the rounds with her cart at Beverly Hospital.
Ipswich’s Hope Wigglesworth makes the rounds with her cart at Beverly Hospital.
Sitting in her pink scrubs, lanyard ID dangling, the white-haired, bespectacled octogenarian looked down at her lap and knotted her hands.
“There are so many volunteers, so many people who do great things,” Hope Wigglesworth said quietly. “I’m just one of millions.”
If there’s one thing that sums up the Ipswich 87-year-old, it’s her humility. Although Wigglesworth has given countless hours of her time to the community, she hardly wants recognition.
In volunteering, says Hope Wigglesworth, “I have gotten more than I have given.”
In volunteering, says Hope Wigglesworth, “I have gotten more than I have given.”
“I’ve done volunteer work for a good part of my life,” she said. “It was ingrained within my family that it was important to give back.”
Most notably, she does so by devoting her Thursdays as a patient ambassador at Beverly Hospital. Since May 2009, she has put in more than 350 hours, slowly pushing a cart through the halls, stopping room by room to offer up magazines, books, and pads and pencils for patients to write thoughts, questions, or medical directions — because, as she pointed out, people rarely remember to bring something to write on, and end up scribbling on napkins. She keeps patients company, too, talking with them about whatever’s on their minds.
“I find that I meet a lot of wonderful people dealing with all kinds of medical issues, showing courage and faith, and a sense of humor at times,” she reflected.
“I can really say, when I leave here on Thursday, that I have gotten more than I have given.”
The mother of four and grandmother of nine, who has lived in Ipswich for more than 60 years, is involved in other facets of the community as well, but was reluctant to mention them, besides her work on the Ipswich Museum’s capital campaign.
“That’s one of the things with people like Hope — they certainly don’t do it for the recognition,” said Jane Karaman, the hospital’s manager of volunteer services. “Somebody that puts the amount of joy and effort into what they do, and so quietly. . . . Hope epitomizes that.”
Patients have described Wigglesworth as “precious,” Karaman said, noting that she always has a smile to offer up to a weary face.
“She has certainly brightened a lot of patients’ days and rooms.”
Wigglesworth’s dedication to volunteering started in college, when she spent a summer in New York City, where she grew up, with Travelers Aid International. It was just after World War II, and she worked with customs officials on the docks, meeting displaced individuals. Some of them had been in camps in Europe, and, as she explained, “came with absolutely nothing.”
Over the years, she also donated her time to high school guidance departments, and at the old Boston City Hospital. Because her late husband William was a surgeon, she’s always had a “great admiration for all who work in the hospital area.”
So when she retired “around 1990” from a varied career in educational and hospital administration and health career counseling, she made a pact with herself that she would attempt to do three new things each year.
One of those included getting back into hospital volunteering. (Another, recently, has been to learn to use her iPhone.) Of her devotion to community service, she said simply, “You don’t volunteer unless you care.”

Saturday, December 21, 2013

Thank You to the IGC from Rev. Clark at Ascension Church

Alicia passed on Rev. Brad Clark's Thank You:

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"Dear Members of the Ipswich Garden Club,
     People ask me where we found the  beautiful wreaths on our  church doors, hoping to obtain the same for their front door. I am delighted to report that they cannot be purchased elsewhere, for they came as a gift!...and plug the Club for your kindness, aptitude when it comes to beauty.
    Many thanks for this practice of yours of blessing so many doors and all who pass through them.    Brad"


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Thursday, December 19, 2013

Carol William's Green Beans w/ Vinaigrette

There were several requests for Carol's recipe for the green beans served at the 2013 Greens Meeting (Thanks Carol for this delicious recipe):


Vinaigrette for green beans or asparagus

1 Tablespoon Dijon mustard
1/2 cup rice wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
Minced herbs such as thyme, rosemary
1/2 cup olive oil

Put the mustard in a wide bowl. Whisk in everything else except the oil. Then, slowly dribble in the olive oil, whisking all the while, until the dressing is thick.

When you cook the green beans, as soon as they are done, run cold water over them to set the bright color. I think they are best served at room temperature.

I prefer rice wine vinegar but red wine vinegar or any vinegar you like is fine. Just don't use a dark balsamic vinegar or it will discolor the beans.

Enjoy!

Monday, December 16, 2013

Here it is... Judy Hallberg's Chicken w/ Tarragon Cream Sauce

After many requests for Judy's entree recipe at this year's Greens Meeting, here is her recipe. Thanks so much Judy.

Chicken with Tarragon Cream Sauce
Serves 4
Cooking the chicken
·       2 boneless, skinless chicken breasts, 2 pounds. (use large whole chicken breasts)
·       1 tablespoons coarse salt – for optional brining
·       ¼  cup fresh tarragon leaves, or 2 tbls dried tarragon
·       1 – 2 cups water
·       ¼ cup white wine, vermouth
Optional, brine the chicken: rub  1 tbsp. coarse salt over chicken pieces, put in shallow enamel  or crockery bowl, cover and keep refrigerated for 24 hours, turning the chicken once. Before cooking, rinse chicken thoroughly.
Poaching the chicken: Heat oven to 325, put chicken in stainless steel or oven safe crockery pan, add tarragon, white wine and enough HOT water to cover chicken. Cover the pan and place in hot oven.
Check for doneness at 45 minutes. Add more water if necessary to keep chicken covered (but not drowning). A fast-read meat thermometer is useful – DONE is 155. The meat should be slightly underdone as it will continue to cook after removing from the heat.
Remove from oven and let chicken cool in the poaching liquid at least 2 hours. Refrigerate if you don’t plan to serve it within 3 hours. Use within 24 hours or drain and freeze.

Slow cooker poaching is preferred if you have one large enough for the amount of chicken you’re cooking. It will take longer than the oven method and requires less water. Use whatever temperature setting is hot but not simmering.

Tarragon cream sauce
·       ¾  cup plain mayonnaise, reduced fat versions are OK
·       1  cup béchamel or white sauce
·       1 tbls fresh, whole tarragon leaves or 1 teas dried tarragon
Judy’s béchamel sauce:  (makes 1 cup
·       1 tbls butter
·       2 tsp flour
·       ½ cup chicken stock
·       ½ cup warm milk
·       Nutmeg, pepper
Melt butter in saucepan until it foams, quickly toss in flour and whisk or stir, whisk in hot chicken stock, whisk in warm milk, remove from heat. It should be the consistency of heavy cream. Add pepper to taste, add salt sparingly – check your chicken to see how salty it is before you add salt to the sauce. Add a pinch – 1/8 teas nutmeg.
Combine béchamel and mayonnaise, stir in tarragon.

Drain chicken pieces, cut each in half to make 4 pillow shaped pieces. Put chicken in shallow baking and serving dish with space between each piece. Blanket the chicken with the sauce so it is generously covered but not swimming in the sauce. Garnish with whole, sliced or coarsely chopped almonds.

Heat for 15 minutes in 325 oven. Do not overheat as the sauce will get crusty and the chicken will be overcooked.

This is also delicious served cold. NOTE: I poach larger quantities of chicken this way and then use the meat in salad or with various sauces or sliced. It’s very important to not slice the chicken until it is completely cool as the juices will escape and you’ll be left with dry meat. This is a very low fat method and you need the meat to retain as much juice as possible.