Greetings!
Autumn...what a beautiful time of the year. The above photo was taken in front of the Nettles and Maple Lodges at The Whispering Pines Conference Center. If you visited Whispering Pines today you would see these trees ablaze with crimson color.
Anytime of the year is picturesque at Whispering Pines. Call us at 401-397-3361 ext. 6056 to check availability for your next retreat. We look forward to hearing from you soon.
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Welcome Back Jessaca Clark!  You might remember her as our wedding coordinator, Jessaca Colberg. After being away 2 1/2 years she has returned as our Conference Coordinator. She will be your contact whenever you need to book a "Day Meeting" at Whispering Pines. Please contact Jessaca at 401-397-3361 ext. 6029 or email her at jclark@uri.edu . For more information about our day meetings and pricing please click here.
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Recipe of the Month: Fried Chickpeas with Chorizo & Spinach
This recipe is one of our most requested recipes within the past two months. We hope you enjoy it.
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1/4 cup olive oil, plus more for drizzling
2 cups cooked or canned chickpeas, as dry as possible
Salt and black pepper
4 ounces chorizo, diced
1/2 pound spinach, roughly chopped
1/4 cup sherry
1 to 2 cups bread crumbs.
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1. Heat the broiler.
2. Put three tablespoons of the oil in a skillet large enough to hold chickpeas in one layer over medium-high heat. When it's hot, add chickpeas and sprinkle with salt and pepper.
3. Reduce heat to medium-low and cook, shaking the pan occasionally, until chickpeas begin to brown, about 10 minutes, then add chorizo. Continue cooking for another 5 to 8 minutes or until chickpeas are crisp; use a slotted spoon to remove chickpeas and chorizo from pan and set aside.
4. Add the remainder of the 1/4 cup of oil to the pan; when it's hot, add spinach and sherry, sprinkle with salt and pepper, and cook spinach over medium-low heat until very soft and the liquid has evaporated. Add chickpeas and chorizo back to the pan and toss quickly to combine; top with bread crumbs, drizzle with a bit more oil and run pan under the broiler to lightly brown the top. Serve hot or at room temperature.
Yield: 4 servings.
Recipe courtesy of The New York Times |
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Weddings at Whispering Pines 
Create a memory of a lifetime by hosting your wedding at a Whispering Pines. Our gourmet meals will impress your guests and be the delicious compliment to your special day.
Contact Erin Guerra, our wedding coordinator, to make an appointment for a tour at 397-3361 ext. 6010.
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Don't forget to turn back your clocks! 
November 7, 2010 people across the country will be enjoying one extra hour of sleep, thanks to the end of Daylight Saving Time. Clocks will "fall back" one hour at 2 a.m. Sunday morning. We'll resume daylight saving time next spring, on March 13, 2011. The change marks the end of Daylight Saving Time, which is observed to get more daylight hours out of the summer months. |
