The Carlisle Mosquito Online

Friday, March 21, 2008


CPC supports Honor Roll, delays Benfield Land decision

On March 17, the Community Preservation Committee (CPC) continued deliberations on two remaining grant applications. At previous meetings the committee had voted to support grants for restoration of the liberty statue ($4,000), conservation of artifacts related to the history of Carlisle ($2,500) and assessment of restoration of the Gleason Public Library façade ($40,000). Each project supported by the CPC will be presented to Town Meeting in May for approval.

Veterans’ Honor Roll

Doug Stevenson, chair of the Carlisle Honor Roll Committee (HRC) presented an updated application to the CPC. The HRC proposal would create a small park-like area in the corner of the Town Common including a monument/Honor Roll that will be historically appropriate and will properly honor the veterans of the Town of Carlisle. The Honor Roll will be made of stone with bronze tablets that will list all Carlisle veterans from World War I to the present. In addition, the committee intends to grade the area around the town flag pole to create a more suitable site for town ceremonies.

At the end of a previous meeting the CPC had requested that the HRC return with documentation that would support use of CPA funds for honor rolls. Stevenson provided a letter from Town Counsel indicating that the Veterans’ Park/Honor Roll would be an appropriate use of CPA funds. Additional supporting documentation was provided outlining estimated design and construction costs. Stevenson stated that the HRC hoped to have the work completed by Memorial Day 2009. CPC member Julia Lavely suggested the possibility of raising private funds for the work. Stevenson noted that, “Carlisle does not have any well established veterans’ groups who would lead the fundraising effort. This is a segment of the population that we do very little for.” After a detailed review of the cost estimates, the CPC voted to support the application in the amount of $98,070 from the undesignated fund, with the work to be completed by the end of 2010. Unspent funds will be returned after two years to the CPC undesignated fund. The work will be overseen by the Board of Selectmen.

Benfield Land infrastructure

The committee undertook another lengthy discussion about the request from the Carlisle Housing Authority for up to $425,000 for engineering and construction of an access road, drilling a public water supply and installing a septic system for 26 units of senior housing on the Benfield Property. This grant would allow the Housing Authority to provide the infrastructure on the land as part of an agreement with a developer if necessary.

Members of the CPC remained uncomfortable with the lack of documentation to support the $425,000 request. The committee agreed to meet again requesting that the Housing Authority return with additional documentation to support the estimated construction costs, a timeline for the request for proposals and the review of bids, and an explanation of how the committee plans to bridge the financial gap between the income from the 26 units and the cost of building this type of development.

The committee will meet again on April 7 to review the request and to review status reports from previous grants. ∆

Recipe ideas for your Easter dinner

Easter is almost here, which must mean that spring has arrived! This year, the holiday is too early for most of Carlisle’s daffodils and tulips to have sprouted, but I’ve spotted a few crocuses. Whether or not we observe Easter as a religious holiday, many of us appreciate this season of rebirth, along with its many festive traditions. Children of all ages love to dye eggs. Searching for Easter eggs and candy are great fun, and who doesn’t love the Easter Bunny?

  Leaving the bone in adds more flavor; on the other hand, it’s easier to carve the roast if you use a boneless leg. Whatever cut of lamb you choose, use a meat thermometer so that you get the proper amount of doneness.


Swedish Leg of Lamb

1 5-6 -lb. leg of lamb, bone in

On the day before serving, wipe lamb with damp paper towels. Rub leg all over with salt and pepper. The next day, bring meat to room temperature. Put roast in pan, fat side up. Cut small slits in surface and insert slivers of garlic. Roast at 350° F., uncovered, for one and one-half hours.

Skim fat from drippings. Save 2 T. of fat and discard the rest. Pour remaining drippings into a 2-cup measuring cup. Return the 2 T. of reserved fat to roasting pan; heat on top of stove. Stir flour into fat in roasting pan; cook and stir over medium heat for 2 minutes.

  Add remaining cream to drippings until liquid reaches 2-cup mark. Stir liquid into flour mixture; bring to boil; stirring and scraping bottom of pan well to incorporate any crusty bits with all their flavor. Add currant jelly. Taste sauce and adjust for seasoning. Simmer for 5 minutes more.

Incidentally, this dish would be a good entrée for a Passover Seder next month! 

Hot Cross Bread

Hot Cross Buns are a traditional treat for the Easter holiday. You can buy them at various good food shops and bakeries in our area. However, if like me, you like to bake bread now and then, try making a loaf of Hot Cross Bread. My recipe makes a richly flavored, slightly sweet bread. It’s simpler to make as one loaf than a dozen buns. Toasted, it is delicious at any time of year, but is a particularly festive Easter breakfast. Prepare it the day before so you’re ready to serve it on Sunday morning.

Hot Cross Bread

1 T. dry yeast

  In an electric mixer bowl, combine yeast, half of the flour, and cinnamon.

Punch dough down and shape into a smooth loaf. Put in a greased 9”x5” pan (or two smaller ones). Cover and let rise for 1 hour.

Icing for Hot Cross Bread

1 C. confectioners’ sugar

dash salt

Make icing by adding enough milk to confectioners’ sugar, salt, cinnamon and vanilla to make a spread. Once loaf is cool, drizzle icing over top.

An idea for all those navel oranges 

To support the Carlisle School Band, I recently bought a big carton of navel oranges. Thus I was inspired to make a lively, garlicky orange salad that I hadn’t prepared for some years. The bright taste and color of this dish would go well with a lamb dinner. Black olives and green herbs contrast nicely with the orange slices. I believe that oranges came to the New World centuries ago with the Spanish explorers. We could probably find a similar salad along the Costa del Sol!

Spanish Orange Salad

Serves 4-6


Whisk together the olive oil, garlic, and seasonings. Drizzle the vinaigrette over orange slices. Cover platter with plastic wrap and chill for several hours. Sprinkle olives and herbs over top before serving.

A festive lemon cake for dessert

This festive lemon dessert would make a perfect ending to your Easter dinner. Freeze the extra egg whites until you feel inspired to make meringue cookies!

© 2008 The Carlisle Mosquito