At left is Eric Dunn, new owner of Mike Vining’s Mt. Blue Garage.
The BIG news in Weld is the Sale of Mike Vining’s Mt. Blue Garage on Friday December 10 to Eric Dunn and his partner Maggi Vivrett. The young couple are excited about this new venture in the beautiful laid-back town of Weld. He came here 14 months ago, on Halloween, from Eureka, Missouri and now lives on the Bowley Brook Road off the Dixfield Road. He has considerable experience in auto mechanics and plans to continue with that type of work on vehicles from 6 a.m. – 6 p.m. Monday – Saturday as well as half day on Sunday, for now. He wants to stress that there WILL BE ETHANOL gas for the snowmobilers available also! We’re glad that Mike got a buyer and wish him the best in his retirement, and success to Eric and Maggi in their business in the town of Weld. The garage is the ONLY business remaining in the once bustling “village” of eight businesses, an apartment house and a post office.
Town of Weld’s has a NEW Website: weld-maine.org which features messages and announcements and will be updated frequently
Nomination papers are available at the Town Office for the following positions: 3-year term for Selectman-Assessor-Overseer of the Poor; 5-year term on the Planning Board; and two 3-year terms on the Budget Committee. Completed papers MUST be returned to the Town Office no later than January 4 with no less than 10 signatures of REGISTERED, not simply residents, Weld voters and no more than 25.
Christmas services here in Weld are as follows: December 19 is the fourth Sunday of Advent at the Church at 9 a.m.; Christmas Eve Service of Lessons and Carols is at 7 p.m. on the December 24; December 26 will be our regular service at 9 a.m. and is primarily going to be carols and stories. Please feel free to join us even if you aren’t a regular member, all are welcome especially during this wonderful time of year!!
I have included my recipes for nut clusters and fudge which I have been making at Christmas for the past 40-45 years. They are some of my easier recipes for the candies I make every Christmas which include Cashew Caramels, Nougats, English Toffee, Almond Crunch, Reese’s Peanut butter squares, Tiger butter; Brittles—Peanut, 4 Nut, Macadamia Almond, Cottage, Cashew and Hazelnut; Barks—Cranberry Macadamia, Chocolate Peanut Butter and Pistachio Cranberry Brittles.
Nut Clusters are simple: 12 oz. chocolate chips—milk, semi-sweet or dark—whichever you prefer; 1”-2” x ½” thick square of paraffin wax (optional) for a for a firmer, drier chocolate base and 2 cups nuts of choice—peanuts, cashews, almonds, mixed.
Melt chips and paraffin, if using it, in top of double boiler—stirring occasionally until melted. Or they can be melted on low heat in a heavy saucepan stirring FREQUENTLY. Add nuts, stir to coat nuts completely and drop by teaspoonfuls onto wax paper or foil. Cool until firm, can be stored covered and/or in a candy dish,
Basic Fudge recipe for regular, semi-sweet, dark chocolate or peanut butter is as follows: 2 cups sugar, 7 oz. evaporated (canned) milk, ½ cup butter (1 stick), 1½ teaspoons salt and 15 oz. marshmallow fluff, 1 teaspoon vanilla and 24 oz. chips of choice. Butter bottom and sides of 9×13 cake pan and set aside. Roughly chop nuts if desired. Thoroughly mix sugar, butter, milk, salt and marshmallow fluff. Stirring constantly, IMPORTANT—bring to a full rolling boil and cook 5 minutes over medium heat making sure fluff is melted and combined. Remove from heat and quickly stir in 24 oz. chips of choice,1 teaspoon vanilla, and nuts of choice if desired. Pour into prepared pan and spread evenly, cool on rack or hot mat. You can also use white chips and 1-2 cups dried cherries, raspberries or cranberries and 1 cup sliced almonds.
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