This Thanksgiving season finds all of us here at A. R. Mazzotta counting our blessings. As we look back over the past year, we remember with appreciation each client who trusted our team to be their staffing partner and pursue solutions to their hiring needs. We are also grateful for the talented candidates who allowed us to get to know them to find the positions that best fit their skill set and career goals.
Despite the challenges of COVID-19 and a topsy-turvy employment landscape, the A. R. Mazzotta team continued to make crucial hiring connections. Connections that allowed Connecticut’s phenomenal businesses to continue providing goods and services to families and communities throughout the Nutmegger state. Connections that enabled men and women to provide for their families while pursuing their career goals through right-fit job placements.
By pulling together and learning to be flexible and adaptable, we made the best of challenging times. Together we weathered uncertainty and a myriad of hardships, and we have grown stronger for the struggle.
Many families will gather this Thanksgiving, thankful for the opportunity to celebrate in person, while others may choose to limit their social interactions. But if these past many months have taught us anything, it’s how to be flexible and adapt. So, whatever shape Thanksgiving takes in your corner of the universe, we hope your celebration, whether large or small, will be meaningful, heartwarming, and filled with blessings.
If your plans are “ordering in,” check out this compilation of restaurants offering Thanksgiving dinner via pick-up or delivery.
If dining out is more your style, peruse this listing of eateries catering to the let-someone-else-do-the-cooking-crowd.
But if you plan to don a chef’s hat and apron as part of your Thanksgiving celebration, consider adding this tasty dish to your menu for a twist on one of Connecticuters’ favorite Thanksgiving staples, the sweet potato.
- 2 cups self-rising cornmeal
- 3 Tablespoons granulated sugar
- 1/4 teaspoon pumpkin pie spice
- 4 large eggs or 5 small eggs
- 1- cup cooked mashed sweet potatoes
- 8 – oz. sour cream
- 6 Tablespoons butter melted
- 2 Tablespoons vegetable oil
- Preheat oven to 425 degrees F.
- Pour 2 tablespoons of vegetable oil in a 10-inch cast-iron skillet; place the skillet in the oven while the oven is preheating.
- Stir cornmeal, sugar, and pumpkin pie spice together in a bowl.
- Whisk the eggs, mashed sweet potatoes, sour cream, and butter together. Add the cornmeal mixture to the egg mixture and stir until just blended.
- Pour into the hot skillet and spread evenly.
- Bake at 425 degrees F for 30 to 35 minutes or until golden brown and crusty.
- Serve hot and enjoy!
The A. R. Mazzotta team is grateful for the opportunity to be an integral cog in the recruiting and hiring wheel that serves the great state of Connecticut. Happy Thanksgiving to you and yours!