The Sarah Hull Hallock Free Library presents “Collective Brass” in concert at the Historic Milton Train Station on Sunday, May 7 at 3 p.m.
The ensemble of brass instru-mentalists appears for the first time in the historic Milton-on-Hudson Train Station. The brass players -- Carl Stanley, Drew Mangus, Keith Kile, Alaina Alster and Bill Owen (pictured left to right) -- perform an eclectic program of music spanning centuries and continents. The concert features music by Bach, Monteverdi, Anthony Dilorenzo, and Steven Sacco. This special event, brought free-of-charge to the public by the Milton Library, is made possible by the New York State Council on the Arts with the support of the Office of the Governor and the New York State Legislature. Reservations required; call (845-795-2200) or visit the library (56-58 Main Street) to sign up.
Congratulations are in order for three-year-old Emmerson Carlin, who was recently presented with an award for completing the 1,000 Book Project! Sponsored by the Marlboro Faculty Association, the 1,000 Book Project is a reading program that motivates children and caregivers to read 1,000 books together. To participate, children can visit the Marlboro Free Library or the Sarah Hull Hallock Free Library in Milton to begin borrowing pre-made bags of books, each of which contains ten books each. Read the books, return the bag, and check out another.
Create personally designed greeting cards at the Sarah Hull Hallock Free Library. Make cards for Mother’s Day, Father’s Day, graduations, weddings and summer birthdays at the next session of the Tea, Talks and Workshops series with craftperson Stephanie Barley. Designed with our adult patrons in mind, all workshops and materials are free of charge. Sign up for the class -- Friday, May 12, 3:30 to 5:00 p.m. -- by calling (845-795-2200) or e-mailing (firstname.lastname@example.org) the Milton Library.
The Marlboro Central School District Music Department is proud to announce it has once again been awarded a “Best Communities for Music Education” designation from the NAAM Foundation for its outstanding commitment to music education. Marlboro was one of 830 school districts nationwide to receive this prestigious recognition, which is awarded to schools that demonstrate special achievement in efforts to provide music access and education to all students. Bravo!
The Friends of the Marlboro Library are holding a raffle for a summer vacation-themed gift basket filled with a beach towel, summer hat, sunglasses, suntan lotion, beach toys and more!
Raffle tickets are $1 each, 6 for $5 or an “arms-length” for $10, and may be purchased at the Marlboro Library, where the basket is on display near the circulation desk. You must be over 21 to purchase raffle tickets, and proceeds will go towards future Library programs. The drawing will be held on Saturday, May 13 during the Friends of the Marlboro Library’s Fundraiser Tea Party at Dubois Farms in Highland. For more information, visit marlborolibrary.org.
Bundt Pan Spanakopita
Four 10-ounce packages frozen chopped spinach, thawed and drained
3 1/2 sticks (28 tablespoons) unsalted butter
6 scallions, thinly sliced
3 cloves garlic, minced
3 tablespoons all-purpose flour
1 1/2 cups whole milk
Kosher salt and freshly ground black pepper
8 ounces feta cheese, crumbled
1 cup fresh Italian flat-leaf parsley, roughly chopped
1/2 cup fresh dill fronds, roughly chopped
6 large eggs, beaten
One 1-pound package phyllo dough sheets, thawed if frozen
Special equipment: a 10-cup metal Bundt pan and a pastry brush
Position a rack in the middle and preheat the oven to 350 degrees.
Place half the spinach in a larger clean kitchen towel and wring out any excess moisture. Transfer to a large bowl. Repeat with the remaining spinach and transfer to the bowl.
Melt 4 tablespoons (1/2 stick) of the butter in a large high-sided skillet over medium heat. Add the scallions and garlic and cook, stirring, until tender, about 3 minutes. Add the flour and stir until smooth and lightly toasted, about 2 minutes.
Pour in the milk and add a large pinch of salt and a few grinds of pepper. Cook, stirring, until the mixture thickens, 3 to 5 minutes. Add the spinach, remove from the heat and stir to combine. Transfer the spinach mixture back into the bowl. Let cool slightly, about 10 minutes.
Fold the feta, parsley and dill into the spinach mixture. Season with salt and pepper. Stir in the eggs.
Line the Bundt pan with phyllo: Melt the remaining 3 sticks butter in a medium saucepan over medium-low heat. Brush the inside of 10-cup metal Bundt pan with some of the butter.
Unfold the phyllo dough and cover with a large damp cloth. Working with 1 sheet at a time, line the Bundt pan with half of the phyllo, brushing each sheet with melted butter after placing it in the pan. Cover the entire bottom and up the sides of the pan with the sheets; they will overlap and hang over the edge of the pan. The hole in the middle of the pan will be covered.
Fill the phyllo-lined pan with the spinach mixture and fold over the overhanging pieces of phyllo so they lie flat on top of the filling.
Cover the filling with phyllo: Working with 1 sheet at a time, cover the filling with the remaining phyllo sheets, brushing each sheet with melted butter after placing it in the Bundt pan. The phyllo will hang over the edge of the pan and cover the hole in the center. Push any of the overhang down and along the inside of the pan. Cut away the phyllo covering the hole with a small paring knife.
Put the Bundt pan on a baking sheet and bake until the pastry becomes slightly domed and deep golden brown, about 1 hour 15 minutes. Let cool for about 10 minutes then invert the pie onto a cutting board. Slice with a serrated knife. Bundt Pan Spanakopita Recipe courtesy of Food Network Kitchen.
Happy Birthday: Happy Birthday Michael Kovalyk, Cliff Gunsett, Corissa Appler, Barbara Blackett, Deena Biengardo, Christine Nigro, Christina Wood, Nicholas Corcoran, Matthew Jennison, Anthony Kraiza Happy Anniversary: Mr. & Mrs, Joseph LaGattuta, Mr. & Mrs. John Berean.
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