
Photo by Pam Osborne
I was checking out at a supermarket not long ago—basically an out-of-body experience these inflationary days—and while I was focusing on keeping my head attached and putting my credit card back where it belonged, my checker took my bags and started packing them.
When consciousness bubbled up, I realized she had taken the largest bag and loaded it with six big cans of plum tomatoes, four cans of soup, eight bars of Cabot cheese (it was on sale), and more besides. I gave it a trial heave, just to show I was a sport, but there was no way.
“I can’t lift this bag,” I said. “You have so many cans,” she said, proving that watching politicians on the evening news had in fact been instructive re: offering evasive non sequiturs as being responsive.
Feeding a big group
This recipe feeds a lot of people, 12 at least, or a smaller number can eat it for several days, as it keeps well. You can make it ahead of time and it doesn’t suffer, and neither will you—is there anything better than having people over and not having to do a lot at the last minute?
This is very easy to serve up without a lot of fuss. The first time, I put it together from what was in the refrigerator—sometimes that works out. Don’t be discouraged by the list of ingredients, or by the initial prep work. A lot of chopping, but then it’s done.
If you are a vegetarian, you can probably substitute drained and rinsed canned beans—Roman, navy beans, etc., and I use Goya, they’re the best ones—for the meat, although I haven’t done this.
4 to 5 cups cooked chicken. I first made this with duck, but chicken is easier to come by. Cut or shred into bite-size pieces.
4 bunches scallions—about 20, trimmed, coarse stalks cut off, thinly sliced
One 1-pound package frozen cauliflower. Cook in the microwave, drain, squeeze out excess liquid moderately with paper towels, chop into bite-size pieces
Hot pepper flakes to taste, at least a teaspoon. I use very hot peppers chopped and put into a jar with a neutral olive oil (Berio). This will keep for a few days in the refrigerator and it’s guaranteed to set your mouth on fire. But the pepper flakes are okay. A hottish afterburn is what you want.
10 Mission figs. Remove the tough stems, then slice.
3/4 cup sultanas or raisins. Soak in hot water to cover for about half an hour to soften. Drain.
2 teaspoons ras el hanout, a North African spice, which can be found in the supermarket spice section. This has a very unique flavor, and its contribution to the finished dish is out of proportion to the amount used. It’s important.
5 cups cooked basmati rice
Using a big, deep skillet (mine is non-stick) or a cast-iron casserole, sauté the scallions over low to medium heat in some butter and neutral olive oil—a few tablespoons of each will do.
When they are softened, make a well in the center, put in a little more oil, and add the garlic. Cook for a minute or two, using a silicone stirrer to keep it from sticking to the pan. Don’t burn.
Stir in everything else, rice last. This is the base mixture you will keep in the refrigerator for up to a day or two until you are ready to serve.
At some point, chop:
1/2 head green cabbage and thinly slice, on the diagonal, 6 or so stalks of celery, and some of the good leaves in the center of the head.
Both of these can be kept, chopped and ready, in bowls in the refrigerator. Squeeze out a couple of paper towels with cold water and place them over the bowls. This will keep things fresh and crisp, but do check that the towels don’t dry out.
Make a cup of chicken stock using a bouillon cube. Vegetarians can use vegetable stock or water.
When you are ready to serve, mix together a couple of handfuls of celery, three or four handfuls of cabbage, and some big scoops of the base mixture. The base should be about 40% of the mix. Add about 1/4 cup (or more, depending on how much you’re serving; it should be moistened, not wet) of stock or water. Microwave, covered, for about 4 and a half minutes at full power,until hot. Serve in heated bowls, with:
Chutney—I buy Stonewall Kitchen Mango, and Patak’s Major Gray
Plain whole-milk yogurt—by itself, or mixed with your chopped herb of choice (parsley, basil, sorrel), a little olive oil, and a pressed garlic clove. This can be made ahead.
Salted peanuts, sprinkled on top
Well, I’m exhausted, and all I did was tell you how to do this. Anyway, I was thinking about the grocery bagging. What you want to do is put the heavy stuff into small bags and put those onto the floor of the back seat. Then take your big bag, which you’ve filled with good bread, soft cheese, berries, tomatoes, potato chips—all the fragile things that make life worth living—and sit that on top.
Pam Osborn keeps her kitchen in Sharon.
U.S. Sen. Chris Murphy walks through Sharon on the first day of his annual statewide walk.
Decked out in a blue T-shirt, khaki shorts and a UConn cap, the man walking along Route 41 in Sharon Wednesday morning looked like others who just enjoy getting out to commune with nature. But U. S. Sen. Chris Murphy (D) had some other thoughts on his mind.
For the ninth year, he was walking across Connecticut to connect with citizens of the state. This year’s route began May 28 in Salisbury and took him to Sharon and Kent for the day.
People along the way wanted to chat with the lawmaker, and despite some gentle prodding from his staffers to keep on pace, Murphy took time to converse with those he met covering a variety of topics. On Route 41 between Lakeville and Salisbury, he encountered longtime friend, former State Rep. Roberta Willis, of Salisbury, who along with her sister Sherie Berk, greeted him with a sign stating “Chris, We’re proud of U.”
Continuing his walk, he made a stop at Sharon Center School where he spoke with sixth- and seventh-graders. Then he met with some of the younger children, who, he said, “had a million ideas about what they could do for our country.”
Sharon First Selectman Casey Flanagan, left, speaks with U.S. Sen. Chris Murphy outside Town Hall.Photo by Ruth Epstein
Following a stop at Standard Space art gallery, he proceeded to Town Hall, where First Selectman Casey Flanagan presented him with a tiny step counter. Pleased with the gift, he said he had been wanting to get one but never got around to it.
At Town Hall, the subject of Mudge Pond came up, with the selectmen telling him how important that natural resource is to the town. Selectman Lynn Kearcher said so far, its condition is not too bad, but the threat of an invasion of hydrilla is a constant worry. “Lynn and I both grew up on that lake. We want to save it for generations to come,” said Flanagan.
Kearcher asked what the citizens of Sharon can do to combat the current administration in Washington. Murphy recommended joining activist groups and getting involved. “All that can make a difference.”
He acknowledged the latest big bill proposed by the Republicans which was approved by the House of Representatives is bad for Connecticut. One of its features calls for reducing Medicaid payments in blue states by 10 percent. It will throw millions around the country off the plan, he said. The bill will also result in adding $3.5 trillion to the national debt.
“It’s an ugly bill,” said Murphy.
As he headed off to Kent, he was met by some Sharon Playhouse employees who excitedly told him about this year’s productions. The walk to Kent proved to be a strenuous one, with a long steep mountain to climb. Once in the center of Kent, he crossed over the Housatonic River on the bridge next to Kent School.
From left, former State Rep. Roberta Willis and Sherie Berk talk with U.S. Sen. Chris Murphy in Salisbury.Photo by Ruth Epstein
Murphy explained the purpose of the walk, which over the nine years has touched all areas of the state. “My job is to listen. I can’t do my job well unless I listen to what people are saying.”
On this trip, he found the issues of housing and Medicaid were what people were talking about. The push and pull between conserving land and the need for housing was also on people’s minds.
In Kent, he made a stop at Motoriot, where owner Jason Doornick explained he refurbishes vintage 4 x 4s. Murphy was impressed with what he saw. He also visited Kent Wine & Spirits and the Mobil station and convenience store where customer Tom Connors approached him and asked, “When did bravery go out of fashion?”
Murphy planned to walk another four days with the aim of reaching Long Island Sound.
SHARON — Marion J. (Cookingham) Pedersen of Sharon, passed peacefully on May 20, 2025, at the age of 91.
Born in Pine Plains, New York, she lived a life of love and unwavering strength. She was a devoted mother, grandmother, great-grandmother and wife known for her cooking skills.
Her greatest joy was taking care of and feeding her family. For over 50 years she knew most of the children in Sharon, either by driving them to and from school on the bus or by feeding them lunch in the Sharon Center School cafeteria. She will be missed by so many.
She is survived and missed by her husband of 74 years, Niels (Pete) Pedersen, her two sons Niels (Peter) Pedersen Jr., and wife Lori of Sharon, Dennis Pedersen and wife Bonnie of Winchester, and her daughter, Deborah Pedersen of Winsted. She will forever be cherished and remembered by her granddaughters, Hollie Boyuk and husband Michael, Sarah White and husband Michael, five great-grandsons, Dylan and wife Ashley, Brandon, Caleb, Christopher and Jacob, and numerous other family members who will miss her dearly.
Marion was the youngest of 12 children and predeceased by her 11 siblings.
All services are private.Memorial contributions may be made to the donors choice. Kenny Funeral Home has care of arrangements.
LIME ROCK — Eleanor Anne Sternlof (née de Guise) of White Hollow Road passed away on April 25, 2025 at Geer Village in North Canaan, Connecticut. She was 94 and the loving wife of the late Paul William Sternlof, who died on August 12, 2005.
Calling hours will be held on Saturday, May 31, from 11am to 1pm at The Kenny Funeral Home, 41 Main Street, Sharon, CT.
The Kenny Funeral Home has care of arrangements.
SHARON — Jacqueline Irene Dirck, affectionately known as Jackie, passed away peacefully on May 20, 2025, in Phoenix, Arizona, at the age of 84. Born on Nov. 19, 1940, in Joplin, Missouri, Jackie lived a life filled with warmth, laughter, and deep devotion to those she loved.
Jackie shared an extraordinary 62-year marriage with her high school sweetheart and beloved husband, Ronald Dirck. Their enduring partnership was a shining example of lifelong love and unwavering support. Together they created a home that radiated joy, a gathering place for family celebrations marked by spirited card games, hearty meals, and heartfelt conversations. Jackie especially treasured quiet afternoons spent with a cocktail in hand, embracing life’s simple pleasures with grace and good cheer.
She was a devoted mother to Melissa Dirck Appel and her husband Jeff Appel, and Patrick Dirck and his wife Lisa Dirck. She carried the memory of her son Kevin with enduring love throughout her life. Her legacy continues through her cherished grandchildren; Alexandra, Caroline, Emma, Natalie, Evan, Cooper, Elle, and Tanner. Jackie is also fondly remembered by her sister, Charlene Barr and brother James Wilson.
A gifted cook with a generous spirit, Jackie found immense joy in bringing people together around the table. Her kitchen was always filled with the comforting aromas of treasured family recipes or exciting new culinary creations-each dish prepared with love and care. These shared meals became cherished traditions that strengthened bonds across generations.
Jackie also had a tender heart for animals. The loyal companionship of her beloved dogs brought her comfort and joy over the years-offering moments of peace amid life’s busy rhythm.
She was preceded in death by her parents, William and Maxine Wilson. Their guidance remained close to Jackie’s heart throughout her journey. In honor of Jackie’s compassionate nature and giving spirit, the family asks that in lieu of flowers, donations be made to The Susan G. Komen Foundation or The American Cancer Society.
Her light lives on in the hearts of all who knew her. May her memory continue to bring comfort and smiles to those she touched.
A private celebration of life for family and friends will be held at a later date.