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Shepherdstown Volunteer Fire Department raises thousands of dollars at their Annual Sportsman's Bash. This year, the event will not be live as seen here, but will instead be held virtually. Toni Milbourne
SHEPHERDSTOWN — Restrictions on public gatherings that have been established to prevent the spread of COVID-19 have prevented many organizations from holding fundraisers over the last few months.
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Place a dollop of the apple butter onto one of the plates from the freezer and allow it to sit for 30 seconds. Tilt the plate - if the apple butter holds its shape and position and no liquid weeps along the edge of the dollop, the apple butter is done. To get a thicker consistency, continue cooking and repeat the test every 15 minutes. A free open-source video streaming app for programmers. The Butter Project was primarily invented and developed to help programmers distribute video content, but it is free and there is nothing stopping anybody from using it. The open source code and the application itself is modular, which makes it easier to insert into your current app, and it makes it easier to experiment with. Once the mixture is completely cooled, spoon the apple butter into freezer containers, leaving a half-inch headspace. Devour it immediately, or seal it and refrigerate or freeze. This recipe might be the slow way to do it, but home cooks know that low and slow always delivers tasty results (it’s the secret to all these tasty recipes ).
One of those organizations, the Shepherdstown Volunteer Fire Department, has not been able to hold weekly bingo since the COVID-19 Pandemic began in March. In addition, volunteers are making adjustments and modifications to other events that have helped to raise funds for the department in the past.
“Ever since we started the Sportsman’s Bash it has been a sell-out event,” said Zac Morgan, who is heading up this year’s bash committee. “A few years back we even added 250 tickets and we sold out even faster than the year before.”
The committee members, who have met regularly throughout the pandemic, had hoped to continue with the bash as usual; however, with restrictions on gatherings still in place, they have decided upon a virtual format for this year.
“We have kept the same prize lay out, the same number of tickets sold at the same price, Morgan said. “However, we wanted to do more, since people won’t be able to actually attend the event. So, we have added six additional cash prizes of $500 each.”
The theory behind the additional prizes was to offer more to community members who support the event, since they won’t be able to attend in person and enjoy all the event typically offers, such as food.
“We just wanted to give them a little bit more,” Morgan said.
The on-line event is scheduled for Nov. How to view ged files for mac. 14 and tickets can be purchased at the fire department or from any member. Only 1,750 tickets are available, so those interested are encouraged to buy them soon, for a donation of $30 per ticket.
In addition, Morgan said an online store is in the works to do online raffles on the department’s Facebook page.
“Once all of the tickets are sold, we will go Facebook live and pick the winner,” Morgan said.
One item expected to be raffled on the new online site includes a Stihl Power Tool Landscape package worth over $750.
“We are working with other businesses in the area on some Yeti products and a large cordless tool kit,” Morgan said. “We are actively building the program, and our plan is to have the first raffle right after Labor Day.”
Fundraising is an essential part of the SVFD’s funding, and since no events have been held throughout the pandemic, the department has been unable to raise funds that would normally come in.
“We are holding pretty well,” said SVFD Treasurer Denny Barron. “We have not been able to pay down on our debt as we have in other years.”
Barron mentioned that expenses do not go away just because funds cannot be raised. Everything from fuel to utilities still has to be paid. Since the department has not been able to hold any fundraisers, its main source of donations has been the result of direct mailings to community members.
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The department, Barron said, has applied for some CARES Act funds through the county and hopes to hear something positive to help offset specific costs related to the pandemic.
Barron also shared that the fire department plans to go ahead with their annual apple butter making in October; however, there will not be craft vendors or food for sale.
“We plan to make approximately 75 percent of the normal amount of apple butter,” Barron said this week.
“We have bought special masks for our volunteers,” he said, stating that distancing will be practiced. “It will definitely look different than in past years.”
In addition to fundraising events for the department itself, Barron said the pandemic has been detrimental to several groups who partner with the fire department for fundraisers, mostly bingo events.
“Jefferson baseball and softball, volleyball and show choir are some of the groups that have been unable to do their events,” Barron said, mentioning the Rotruck Foundation and the Miss West Virginia Scholarship pageant are two other organizations who have not been able to host their fundraisers.
Steaks
Steven RaichlenIf you’ve fired up the grill for the first recipe in this chapter (which I hope you’ve done), you know how to grill a T-bone steak. Now, here’s a recipe for the second of the so-called “noble” steaks—the rib steak—and in particular, in its most extravagant form: the beef tomahawk. Picture a monster 24-ounce steak cut from the rib roast with an extra long section of rib bone attached. It doesn’t take much imagination to see a tomahawk. Imagine biting into beef that, on account of the veins of fat that surround it, tastes even richer and more luscious than a T-bone or filet (the third “noble” steak, see page 122). When meat is this extraordinary, you want to keep the preparation simple—good coarse salt, freshly ground black pepper, and wood smoke—with a disk of unctuous blue cheese butter melting into the meat for the ultimate richness.
Reverse-Seared Tomahawk Steaks with Blue Cheese Butter
Recipe Notes
- Active Prep: 10 minutes, plus 5 minutes for the blue cheese butter and 1 hour for chilling
- Grill Time: 70 minutes
- Yield: Serves 4 normal people as part of a full meal or 2 really hungry carnivores
- Method: Reverse-searing (indirect grilling followed by direct grilling)
- Equipment: Reverse-searing can be done over charcoal or gas, but you’ll get a more pronounced smoke flavor over charcoal. You also need 2 hardwood chunks or 1½ cups wood chips (the latter soaked in water to cover for 30 minutes, then drained); aluminum foil to keep the ends of the rib bones from burning; an instant-read or remote digital thermometer; and a wire rack set over a sheet pan.
Ingredients
For the Blue Cheese Butter
- 2 ounces of your favorite blue cheese (see Tip below), at room temperature
- 5 tablespoons salted butter, at room temperature
- 1 tablespoon minced fresh flat-leaf parsley
For the Steaks
- Vegetable oil for oiling the grill grate
- 2 beef “tomahawks” (bone-in rib-eyes, preferably dry-aged, each about 1½ pounds and 2 inches thick)
- Coarse salt (sea or kosher) and coarsely and freshly ground black pepper
Recipe Steps
Step 1: Make the blue cheese butter: Place the cheese in a mixing bowl and mash it to a paste with a fork. Stir in the butter and parsley. Alternatively, place the ingredients in a food processor and process until creamy and smooth.
Step 2: Place a 12-inch-square piece of plastic wrap on your work surface and mound the butter in the center. Roll it up into a 1-inch-thick cylinder, twisting the ends of the wrap to compact the butter. Refrigerate or freeze until firm, about 1 hour. The butter will keep for at least 5 days in the refrigerator or up to 3 months in the freezer. You can prepare it ahead of time. The butter is also excellent atop burgers, asparagus, potatoes, or other grilled or smoke-roasted vegetables.
Step 3: Set up your grill for indirect grilling and heat to medium-low. Brush or scrape the grill grate clean and oil it well. Add wood chunks or chips to the fire.
Step 4: Generously season the steaks on both sides with salt and pepper. Arrange the tomahawks on the grill grate away from the heat. Close the lid and smoke-roast the steaks to an internal temperature of about 105°F on a digital remote thermometer or instant-read thermometer. This will take 40 to 60 minutes.
Step 5: Transfer the steaks to a wire rack set over a sheet pan and let them rest for 10 minutes. Meanwhile, set up your grill for direct grilling and heat to high.
Step 6: Arrange the tomahawk steaks over the hottest part of the grill grate, running diagonal to the bars. Direct grill until both sides are sizzling, browned, and crusty, 2 to 4 minutes per side. You want a final internal temperature of 120° to 125°F for rare; 130° to 135°F for medium-rare; or 140° to 145°F for medium. If the exposed parts of the rib bones start to burn, slide a folded sheet of aluminum foil under them.
Step 7: Transfer the tomahawks to a platter or plates and top each with disks of blue cheese butter. Serve while the butter is still melting into the meat.
Recipe Tips
One of the best ways to grill a monster-thick steak, like a beef tomahawk, is to use a technique called “reverse-searing.” In a nutshell, you indirect grill the steak over low heat to cook it to an internal temperature of around 105°F, then sear it over high heat to crust the exterior. This offers two other advantages: You get to smoke the steak before grilling it, and you can serve it sizzling hot off the grill.
SHOP: The beef tomahawk is the ultimate luxury steak—you’ll likely need to special-order it from a high-end butcher or online meat company. Ask for tomahawks cut from the loin end of a rib roast—they’re more tender than steaks cut from the chuck end. As for blue cheese, I’m partial to an incredible smoked blue from the Rogue Creamery in Central Point, Oregon, but French Roquefort, Spanish Cabrales, German Cambozola, or Italian Gorgonzola make equally distinctive steak butters, too.
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