Connect the Dots - and Follow Your Dream!
by Cyndi Paxton Johnson
Sara England Cunningham
It is said that dreams come true when you follow your passion and do what you love! For many of us, these dreams began with childhood fantasies and play. Cal Ripken loved baseball; Oprah Winfrey loved to talk with people and made friends easily. And, once upon a time, a precocious three year old effectively organized all the other kids in the sandbox and put on one fantastic tea party!
Sara England Cunningham is all grown up now - and she's following her passion with her company,Connect-the-Dots. Based in Kent County, MD, Sara is already earning a reputation on the Mid-Shore for coordinating events that are simple, elegant and fun!
Connect the Dots“I love talking to people and finding out what makes them tick, then incorporating that into their event, making it personal and real to them (and everyone who knows them!)” says Ms. Cunningham. “I listen to what people say about themselves – what makes them smile. That’s how I can create an event that’s just right for them!”
Connect-the-Dots orchestrates many different occasions, including mega-events such as weddings, corporate celebrations and large community events. But Sara’s expertise can also remove the stress from smaller celebrations as well, such as a book signing, a garden or book club social, a non-profit volunteer appreciation gathering, a family reunion or a small/intimate anniversary or wedding.
“For smaller events,” Sara explains, “I attach an hourly rate for consultation. I can probably plan a small party from conception to execution in an hour, two tops. For the average person, planning a small party can consume hours and hours without much result. So, hiring a party planner can be cost-effective, even for a small budget oriented party. Additionally, as a professional party planner, I know where to find the deals, where to cut corners and where to ‘put on the dogs’ for the most bang for your buck.”
Ms. Cunningham works with many different locales in addition to the traditional banquet rooms. “I’ve worked with local B & B’s, marina owners, even a local vineyard! You can even utilize a corn field to host a banquet type affair!”
Her company is community minded, as well, offering Non-Profits a 20% discount! She also donates 10% of profits to local groups, most recently Women Helping Women, which supports OB/GYN efforts with migrant workers.
“I have a strong sense of social responsibility from a global perspective. I serve on the WIN (Women in Need) board and volunteer at the Community Food Pantry. I have also spear headed the Crabs For Craig effort (local boy w/ cancer) as well as collected soccer cleats for the girls in el Salvador and clothes for a Zambian orphanage!”
The Mid-Shore welcomes the delightful Sara England Cunningham and her company, Connect-the-Dots! If there’s a gathering in your future – large or small – discover your entertaining options with Events by Sara before losing hours and sleep trying to juggle everything alone!
Events by Sara
sara@ctdevents.com www.ctdevents.com
sara england cunningham
p.o. box 265
rock hall, md 21661
410.708.6800
Let’s Can Apples
by JR Coffey
The smell of cooking apples seem to say Fall. It is that smell and taste that we want to capture in the canning jar. I believe Fall is one of the busiest times in regard to canning and preserving. Many fruits are in during the Fall season, including grapes, apples, pears, plums and figs. Let’s get started canning!
The varieties of apples are endless. I prefer Golden Delicious to can for Baking, Ginger Gold for Apple Chutney, Winesaps, Grimes Golden or my favorite Northern Spy for applesauce and apple butter. The early apples such as Summer Rambo and Transparent are good for sauce and cooking as well. I use the same apples for pies as for sauce.
Apples for Baking
1 gallon apples, peeled and quartered
1 C. sugar
1 t. Fruit Fresh
Mix sugar and fruit fresh and sprinkle over apples. Cover and let stand overnight. Next morning, pack apples into clean jars, leaving ¾” headspace. Add hot water to juice left in container and dissolve sugar and divide liquid among the jars. Add more water to fill jars to within ¾” headspace. Wipe jar rims, seal and process (cold pack) 5 to 10 minutes in boiling water bath. Do half gallon jars 15 minutes. Do not process too long or they will turn to sauce instead. Golden Delicious are excellent canned this way.
A slight variation is to use 2 to 3 pounds sugar for a 5 gallon container of prepared apples. To serve, put your apples in a casserole dish. Sprinkle with about ¼ C. brown sugar and dot with about 1 or 2 T. butter. Bake at 300 degrees for 45 to 60 minute.
Apple Pie Filling
Please see Peach column for my pie filling to can recipe. Just add 1 T. ground cinnamon per double batch of glaze for each ½ bushel of apples. This will can 14 to 16 quarts each time. You could add some apple pie spice (1 to 2 t.) instead of or in addition to the cinnamon. Some also like about a teaspoon of vanilla as well in apple pie filling.
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