Clinton Township Newsletter

1 2 s e p t e m b e r 2 0 2 1 W W W . C L I N T O N T W P N E W S L E T T E R . C O M 5 t h i n g S A B o u t B S A t r o o P 2 0 0 1. In July, members of the Troop went on a trek to Philmont Scout Reservation in New Mexico. Everything they lived off of for those 12 days, they carried around on their backs: tents, sleeping bags and pads, clothing as well as food and our backpacking stoves. There they conquered a Mt. Phillips, (11,735 ft) and Mt. Baldy 12,441 feet above sea level. 2. This summer our scouts headed off to summer camp in the Pocono Mountains where they earned a number of merit badges including: archery, emergency preparedness, fingerprinting, first aid and kayaking. 3. Founded in 1955, Troop 200 is a boy-led troop which means the scouts choose everything they want to do. On tap for this year? Camping on the beach in Wildwood, exploring Ellis Island, snow tubing/boarding, deep sea fishing, an iron chef cooking competition and more! 4. Troop 200 currently has 91 Eagle Scouts and counting! Eagle scout is the highest achievement or rank in the Scouts BSA program and only 4% of Scouts attain this rank. We currently have seven Life Scouts working on their Eagle projects. 5. Being in Cub Scouts is not a requirement for joining Scouting. We have a few upcoming recruiting events including: • September 27: Manhunt Monday, 7:00 pm at Holjes Memorial Park in Lebanon Borough • October 16-17: Campout at Round Valley Youth Center (pre-registration required) • November 15: Turkey Bowl '21, 7:00 pm at Lebanon Reformed Church • December 13: Minute to Win it! Come test your skills! 7:00 pm at Lebanon Reformed Church Adventure is waiting, join us! New patrols are forming, if you're 11-17 years old and are interested in learning more, send us an email at: Troop200NJ@ gmail.com. Check out our Facebook page (BSA Troop 200) or Instagram (Troop_200_NJ) for more information. This recipe was created by Nourish to Heal, a sister brand to The Clean Plate Kitchen. Call them at: 908.200.7610 or visit: www.FeelGoodFoodAtHome.com today! Recipes and wellness advice from owner and dietitian, Nicole Piazza, MS, RD, are available on social media @nourishtoheal. The patio at The Clean Plate Kitchen (with a stunning view of the river, the historic Red Mill and also Clinton's beautiful bridge) is now OPEN Friday through Sunday for lunch and dinner from May through October. They will also be continuing their prepared meal service, Feel Good Food at Home during the week. (www.FeelGoodFoodAtHome.com E v E R y t H i n g k a l E . . . e v e r y t h i n g k A l e c h i P S . . . d e f i n i t e l y ! I remember feeling intimidated about attempting kale chips for the first time. I had bought kale and made some sad looking attempts my first few tries. Now that I've got the time and temperature down (with the key being to have dry kale), I love making kale chips and usually devour them as they come off the tray. Lacinato Kale is so pretty and my favorite. They were definitely tasty and I was able to use the majority of the stems. To make kale chips, preheat the oven to 300F. Rinse and dry kale (with a paper towel or salad spinner) and chop into about 3 inch pieces - drizzle and massage a couple of tablespoons of olive oil on the kale. Place on a parchment lined baking sheet (and make sure the pieces are not overlapping or they won't crisp). Roast for 7 minutes, check, switch trays and flip over if desired and then stay close by for another 3-5 minutes until they are dry and crisp, but not brown. You can season with a wide variety of seasonings in your cabinet. Although a little salt and pepper will do, we like to get creative and sprinkle some Everything Bagel Seasoning and a little Nutritional Yeast, for flavorful surprise! Great way to get some greens and also satisfy a crunchy, salty craving today! Everything Kale...oh kale yeah! – Nicole Piazza

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