SHARING THE ABUNDANCE
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| MACKENZIE83 for C4SC |
As we inch closer toward Thanksgiving, thoughts naturally turn to … were you going to say long lines at the grocery store? No – ha! – we mean gratitude.
Here at Maria Luisa, we continue to welcome the holiday season and embrace that spirit of gratitude, so first up, thanks to all who joined us Nov. 8 for our special evening dedicated to sustainable shopping. We not only hosted a trunk show featuring MacKenzie83 – a brand founded by a charming local accessories designer with a real commitment to sustainability – but also raised funds for the Center for Safety and Change.
And in that spirit of giving, as started here last week, we’re going to continue to share some of the Maria Luisa team members’ favorite recipes. (And if you’d like to share one of your favorites with the Maria Luisa “community,” let us know – we’d love to help you do just that, in a future blog or via our social media platforms).
This week, we continue with a dish from Susan that sounds just fantastic.
Perhaps you’ll try it out, as we plan to, and add it to your holiday or year-round repertoire, something delicious you can make when sharing a meal with friends and family.
And during this holiday season, we know you’ll again join us in sharing our abundance with those less fortunate. Won’t you consider stopping by and dropping off some non-perishable food items that we will, in turn, donate to People to People, which works year-round to feed Rockland’s hungry? Suggested items that we’ll continue to collect into December include cereal or oatmeal; canned juice and 100-percent juice boxes; canned vegetables; fruit snacks (applesauce, peaches, fruit cocktail in juice); soup, dry and canned; beans, dry and canned; pasta and pasta sauce; macaroni and cheese; peanut butter and jelly; and tuna fish in water.
We thank you for considering this simple-but-important donation – and know that People to People will be grateful, as well.
We can always count on the Maria Luisa community to come through, as it does year after year…
Now – for that recipe:
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