WellesleyWeston Magazine

FALL 2013

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: http://wellesleywestonmagazine.epubxp.com/i/148623

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Page 191 of 211

food & wine "a favorite pastime" are rowing on a cold day in New Hampshire," comments a grateful mom of a rower. The Tailgating – Men's Football Style focus on lean, protein-rich food is especially important for the athletes rowing in the light- During football season, Renee Curtin spends weight boats who must weigh in before their races. The nutritional menu appears to be her precious Fridays off from her develop- working perfectly. In 2013, the team won the New England regional championship, and four ment job at the Foundation for MetroWest boats qualified for Nationals. Easy to assemble tents, complete with team logos, can be shopping and cooking for a tailgate spread ordered online. for twenty. Renee's son Michael attends the Securing a good tent space along the banks, however, is also no easy feat. With space at a pre- United States Military Academy at West mium, parents even visit venues before race day to check out potential locations and figure out Point, and she and her husband Bill travel to what time to arrive to snag a good spot. For the big regattas, staking out a tent spot is its own New York for all the home games. Game competitive sport. At the recent Massachusetts Public School Rowing Association (MPSRA) days start early for the Curtins. Up and out state championship regatta, another team even poached the tent space reserved and paid for by before the sun rises, they arrive at their the Wayland/Weston team. Nonetheless, walking around all the tents to find other parents you reserved tailgate spot on the street along the know is a favorite pastime between races. Deborah recognizes the social value the tent provides, reservoir about 7:30 am. They set up the "Beyond a place to feed the athletes, it offers a community gathering space for the rowers' families to get to know one another." RENEE CURTIN'S CHICKEN STEW 3 lbs. boneless, skinless chicken breasts, cut into ½-inch cubes 2 lbs. of boneless, skinless chicken thighs, cut into ½-inch cubes 5 celery stalks, finely diced 3 carrots, peeled and finely diced 1 large onion or 3 large shallots, finely diced (Renee uses a food processor to dice vegetables) 2 tsp. thyme 6 Tbsp. butter Olive oil 5 Tbsp. flour 4 to 5 cups chicken broth ∕3 cup light cream 1 n Heat olive oil and butter in large Dutch oven. Brown chicken in batches. Remove chicken and set aside. In same pan, sauté celery, carrots, and onion until soft. Stir in flour, thyme, We l l e s l e y We s t o n M a g a z i n e | f a l l 2 0 1 3 and salt and pepper to taste. Add chicken and broth to vegetables, gently stir in cream. n Simmer over low heat for 40 minutes. Serve over rice. Chill up to 3 days or freeze up to 3 months. Serves 10 to 12 190

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