Musings of the Mundane

Theodore "Ted" Albert Caracciolo, age 78 of Smithfield, North Carolina, passed away on Tuesday, October 28, 2025, at UNC Rex Hospital in Raleigh, North Carolina.

No formal services are planned at this time. A private Celebration of Life was held with immediate family.

Ted was born on Long Island, New York, on April 23, 1947, to the late Santo G. Caracciolo and the late Carmen Mildred Macioci Caracciolo. In addition to his parents, he was preceded in death by his first wife, April, brother John, and two grandsons, Devin Anthony McComb and Cole Adam Borges.

He was a veteran of the United States Army, a former firefighter/medic, a retired Miami police officer, and the owner of his own long-haul trucking company. He enjoyed firing at the gun range and shopping on Amazon (a lot!).

He is survived by his wife, Silvia Harmon Caracciolo; daughters, Jodi Morissey of Dunn, Jamie-Sue Caracciolo Burch (David) also of Dunn, Stacy Caracciolo Borges (Glen) of Marianna, Florida, stepdaughter Tiffany Whichard (Darryl) of Wilson's Mills, North Carolina; grandchildren, Jessica McComb, Ashira Peress, Ryan Morrissey, Gabrielle Rose Burch, Jon-Alan Borges (Angela) and Alex Borges. He was also blessed with six great-grandchildren.

Online condolences may be made to the family at: http://www.mclaurinatpinecrest.com

In lieu of flowers, the family requests that memorials be made in Ted's memory to the American Heart Association.


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Hi HHNC/PAR volunteers! A few of you have asked how you might contribute to the themed baskets we are completing for Saturday, December 7th's annual fundraising raffle. There are a few holes we need to fill in. If you would like to contribute monetarily toward the cost of the baskets or with the actual product, you are welcome to. Please remember everything must be purchased new, and, when applicable, be in the original packaging. We want to ensure we are offering the highest quality to our guests. Unless it specifies otherwise, we are looking for single, smaller items and some are very specific (see list below). Please do not bring items that do not appear on the list. For items that may lean toward one gender in color/style/flavor/scent, please buy the most gender-neutral item possible. Although I am sharing this in an e-mail today, there will be a live link that I encourage you to check that will be updated in real-time as folks update me about purchases they have made. Please let me know as soon as you buy something from the list. Before shopping, simply click on the link and refresh your browser to see what items are remaining. All items must be received no later than Thursday, November 21st at the latest. Please contact me if you have any questions.

11/13 Edit: If an item is marked off, someone has committed to it.

* wooden rolling pin
* metal cooling rack for cookies
* Wilton Kelly Green paste food coloring
* two or more Burt Bee's products such as a plain lip balm, hand salve or lotion
* Bit-O'-Honey candy (small bag like what might be sold in a dollar store)
* emery boards (plain, no design)
* Playdoh (a few colors)
* Elmer's single glue stick
* children's safety scissors
* a classic children's card game such as Go Fish
* a small pack of stickers that would be suitable for either a boy or a girl
* a Sudoko book
* a crossword book (large print preferred)
* two single pocket packs of tissues
* Wind & Willow tortilla con queso or tomato soup mix
* small box of cheese straws (NC company preferred)
* $10-20 gift card to a pharmacy such as CVS or Walgreens
* Lindt/Lindor pack of assorted truffles--gold bag only needed
* a tin of classic (double-nine) dominoes
* tackle box (please text me if you are interested in buying this)
* clear fishing line (6 lb)
* a metal range basket (for golf balls)

2024 Gro More Good Grassroots Grant

990 ReportGrant Writers

Agency
Foundation
GrantWatch ID#
184957
Funding Source
Kidsgardeningorg Inc
The Scotts Miracle-Gro Foundation
Geographic Focus
All USA
USA Territories: American Samoa (USA); Guam (USA); Puerto Rico (USA); Virgin Islands (USA); Northern Mariana Islands (USA);
Important Dates
Deadline: 02/09/24 11:59 PM PT Save
Grant Description
Grants of $500 and grants of $1,000 to USA and territories nonprofit organizations, government agencies, IHEs, and school districts for gardening programs for children and youth. Funding is intended to support the creation or expansion of green spaces and gardens that serve 15 or more youth in communities across the country.
The GroMoreGood Grassroots Grant is designed to bring the life-enhancing benefits of gardens to communities across the United States.

Programs will also have the opportunity to apply for additional funding through the following specialty award categories:

Plus Specialty Award: Designed to fund new and existing garden programs that have greater funding needs due to, but not limited to, financial, environmental, safety, health, and regulation challenges.
Pride Specialty Award: Designed to fund new and existing garden programs that serve a majority of LGBTQ+ youth.
Equity Specialty Award: Designed to fund new and existing garden programs led by people of color that serve a majority of youth of color.
You may spend the grant funds on gardening materials such as raised bed materials, soil, plants, seeds, compost materials, tools, fencing, greenhouse or hydro/aquaponic materials, curriculum, watering supplies, observation tools, garden decor, cooking supplies, and programming. This is not an exhaustive list but merely an example of how the funds can be used.


Full Grant Text RFP
Recipient
Additional Eligibility Criteria
Any nonprofit organization, school district, university, government entity, or tax-exempt organization, such as religious organizations and Tribal governments, in the United States and US Territories serving at least 15 youth is eligible to apply. Applicants must be planning to use the funds to install new or improve existing youth gardens or greenspaces.

Applicants must provide proof of 501(c)(3) status or qualify as tax-exempt. If your organization has not achieved 501(c)(3) or tax-exempt status, you may apply for a GroMoreGood Grassroots Grant by partnering with a fiscal sponsor who has achieved this status.

Organizations must:
- Support, work with, or serve communities with a majority of individuals that are under-resourced (systematically denied resources and opportunities based on race, gender, ethnicity, income level, abilities, geographic location, etc., or currently experiencing hardship such as a natural disaster, etc.)
- Have fifteen or more youth participate in the garden program.
- Have received less than $10,000 in grants for the garden program during 2022 and 2023 combined.
Ineligible
KidsGardening grantees from any 2022 - 2024 grant program (Budding Botanist, Youth Garden, GroMoreGood Grassroots, Lots of Compassion, and Little Seeds Pollinator Pals) are not eligible to apply.
Pre-Application Information
The deadline for application submission is Friday, February 9, 2024, at 11:59 pm PT.

Award Announcement: March 18, 2024

Awards will be distributed in April 2024.

More information: https://kidsgardening.org/grant-op…

Grant application support: https://kidsgardening.org/grant-ap…
Additional Funding Information
Estimated Total Program Funding:

$100,000
Number of Grants
170 programs will be awarded in 2024.
Estimated Size of Grant
Programs will be awarded $500.

The following additional funding is also available:
- Plus Specialty Award: The award will provide five programs an additional $1,000, for a total of $1,500 in funding.
- Pride Specialty Award: The award will provide five programs an additional $1,000, for a total of $1,500 in funding.
- Equity Specialty Award: The award will provide five programs an additional $1,000, for a total of $1,500 in funding.
Contact Information
Apply online: https://form.jotform.com/233625013…

Please contact KidsGardening's Grant Program Director, Sarah Lane, at sarahl@kidsgardening.org if you have any additional questions.

KidsGardening
132 Intervale Road
Burlington, VT 05401

Darryl and our family loved this. It's a nice balance between tart and sweet. Perfect for serving with a scoop of vanilla ice cream on a chilly Fall day.

2 cups fresh cranberries, rinsed and drained, bad berries discarded
5 peeled, cored tart apples (like Granny Smith), cut into slices
1 cup sugar
3 tablespoons all-purpose flour

TOPPING:
1 1/2 cups quick-cooking oats
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/4 cup chopped pecans (<---see note below)
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup (2 sticks) butter, melted

Combine cranberries, apple, sugar and flour. Pour into a greased 9 x 13 baking dish. In a separate bowl, mix oats, flour, sugar, pecans and spices until well combined. (We will probably double the pecans next time). Sprinkle this over your apple mixture and drizzle it evenly with melted butter. Bake in a preheated 350° oven for 50-55 minutes or until fruit is tender. Remove and let cool briefly before serving. This insures the topping has time to really crisp.

Very versatile and good.

8 TBSP (1 stick) butter, divided
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
2 medium russet potatoes, peeled and diced
12 ounces white button mushrooms, chopped
1 cup frozen English peas
1/4 cup all-purpose flour
1 cup vegetable or chicken broth
1 1/2 cups whole milk
Salt and pepper
7 oz (1/2 package) puff pastry, thawed according to package directions
1 egg, separated

Heat the oven to 400 degrees F and arrange a rack in the middle. Melt 2 TBSP butter over medium heat in large skillet or 3-quart Dutch oven. Add onions and cook until they soften and begin to turn translucent. Add 2 additional TBPS and carrots and cook until softened. Remove with slotted spoon.

To same skillet, add potatoes, remaining 4 TBSP and cook until fork tender. I let mine take on a bit of color. Season with salt and pepper. Add mushrooms and cook, stirring occasionally, until mushrooms have let off water and are starting to shrink and brown. Add back in your onion carrot mixture, followed by peas.

Sprinkle flour over vegetables. Stir to coat. You want to cook this for 2 minutes, to insure the raw flavor is eliminated. Add in your broth and milk, stirring until mixture is smooth. Bring to a high simmer and cook until it begins to thicken. Remove from heat and adjust seasoning. Turn filling into a 8 x 8 inch baking dish.

Whisk together yolk with 2 teaspoons water in a separate bowl. Place dough over filling, cutting or tucking it in as necessary. Using a pastry brush, brush dough with egg wash and cut slits in top to vent. Place on baking dish and bake until top has turned golden brown and mixture is bubbly, approximately 25-30 minutes. Let sit briefly before serving.

We both liked it. Will go into our regular rotation.

5 large poblano peppers
1 medium sweet potato
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can sweet corn, rinsed and drained
1/2 cup diced yellow onion
1 1/4 cups chunky tomato salsa
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1 cup shredded Monterey Jack cheese plus more to sprinkle
1/4 cup chopped cilantro, for garnish
Optional: guacamole

Preheat oven to 425 degrees F. Slice each poblano pepper in half lengthwise and place in 9x13 inch baking dish. Peel and cut the sweet potato into small cubes. Spray a lipped baking sheet or cookie pan lightly with cooking spray. Transfer sweet potato cubes to baking sheet and roast until tender. You should be able to pierce them with a fork. I did not keep track of my time, so set your timer for 25 minutes and check, cooking in 5-10 minute increments, until done.

Once those are done, remove from oven and place in a medium bowl. Drop your heat on the oven down to 350. To your potatoes, add in your black beans, corn, onion, tomato salsa, chili powder, cumin and oregano . Mix in your cheese too. Divide mixture evenly into each poblano pepper half. Cover your dish with foil and bake for 40 minutes or until peppers are fork tender. Remove foil, sprinkle additional cheese on each pepper and bake for another 5 minutes.

Sprinkle with cilantro, if desired. Serve with guacamole. Makes 10 poblano halves, 5 servings.

In Lady Bird, Greta Gerwig reveals herself to be a bold new cinematic voice with her directorial debut, excavating both the humor and pathos in the turbulent bond between a mother and her teenage daughter. Christine "Lady Bird" McPherson (Saoirse Ronan) fights against but is exactly like her wildly loving, deeply opinionated and strong-willed mom (Laurie Metcalf), a nurse working tirelessly to keep her family afloat after Lady Bird's father (Tracy Letts) loses his job. Set in Sacramento, California in 2002, amidst a rapidly shifting American economic landscape, Lady Bird is an affecting look at the relationships that shape us, the beliefs that define us, and the unmatched beauty of a place called home.

Our take on it: I liked this more than D did. He called it a 'chick flick'. In my opinion, this has the potential to become a new classic in the coming-of-age drama category, much like Juno. Felt very fresh, witty, charming and bittersweet. Language, brief nudity, sexual content. Rented from Redbox.


Click here to view the trailer.

Another big hit with the hubby. A slightly tweaked recipe. Oh, and if you're not familiar with hominy, I promise you've passed by it a zillion times in the grocery store. It's usually in the canned vegetable aisle, listed alphabetically. Basically it's dried corn kernels with the husk removed using a process that makes them swell. It's what masa and corn tortillas are made out of.

1/4 cup butter or extra-virgin olive oil
1 medium onion, chopped
One medium Yukon gold potato, peeled and cut into 1/3-inch cubes
One large sweet potato, peeled and cut into 1/3-inch cubes
4 large cloves garlic, peeled and minced
4 large tomatillos, husked, rinsed, cored and chopped
2 large poblano chiles, stemmed, seeded and diced
2 TBSP dried Mexican oregano (use regular if you can't find the Mexican variety)
1 TBSP all-purpose flour
2 tsp cumin seeds
Salt and freshly ground black pepper
1 (28 oz) can hominy with juices (preferably golden)
1 cup vegetable broth
1 (7 oz) can diced mild green chiles
Garnishes: chopped green onions, sliced avocados, lime wedges, sour cream, chopped serrano chiles

Heat the butter or oil in a heavy, large pot over medium heat. Add the onions, potatoes, garlic, tomatillos and poblanos. Cover and sweat until the onions are tender, stirring often. Mix in the oregano, flour, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Add the hominy with the juices and the broth and bring the chili to a simmer.

Cover and simmer the chili 20 minutes. Uncover and simmer until the potatoes and yams are tender and the chili is reduced to desired consistency, stirring often. Season with more salt and pepper if desired. Ladle the chili into bowls. Serve with garnishes and corn bread, if desired.

Don't worry if you don't have a panini press. I don't! Honestly, you can substitute a regular skillet and a cast iron pan nested inside of one another to make this.

3 bell peppers, sliced into strips (I used 2 red and 1 orange)
1 sweet large onion, diced
8 oz. button mushrooms, sliced
Mozzarella, shredded
Basil pesto (we used this prepared brand)
Italian bread, sliced thin
2 TBSP butter (see note below)

Preheat oven to 425. Place veggies in an even layer on a Silpat-lined, lipped baking sheet. Roast veggies for 20-25 minutes. Remove from oven and set aside. If you are using the double skillet method to prepare your sandwich, melt 2 TBSP butter in your large non-cast iron skillet and brown bread on either side, just as you would if you were preparing a grilled cheese. Now slather pesto on one side of each piece. Sprinkle one slice with mozzarella and add a generous layer of cooked veggies. Place second slice of bread on top, pesto side down, to complete sandwich and put cast iron skillet on top of that, to anchor it down and create an easy panini-press. Do this for just a minute or two, until interior of the sandwich begins to meld together in molten-cheesy goodness. Flip and repeat on opposite side, if desired.

Related posts:

* Our vegetarian index<--More than 40 husband-approved recipes!

Had this soup a few days ago. D liked it, while I was kinda' on the fence. Mainly because there wasn't a lot of depth to it. Served with peanut butter crackers, but I had intended grilled cheese sandwiches. Can easily be made vegetarian. Oh, and I used a 20 oz. package of tortellini, but you could certainly use smaller. It makes serving enough for a small crowd. Be aware that if you cook the tortellini in the soup, as instructed below, and you have leftovers, the pasta will absorb most of that broth. If you wish to use that quantity and want more broth, consider preparing pasta separate and adding to individual bowls prior to serving.

1 (16 oz.) package frozen onion and tri-color bell pepper mix for stir fry
1 (16 oz.) package frozen corn, green bean, pea and carrot mix
Salt and pepper
1 medium zucchini, coarsely chopped
1/2 sweet onion, chopped
1 (32 oz.) container chicken broth
1 (15.5 oz.) can cannellini beans, undrained
1 (14.5 oz.) can diced tomatoes with basil, oregano, and garlic, undrained
1 (20 oz.) package refrigerated cheese tortellini (see note above)
Garnish: Freshly shredded Parmesan cheese

Heat a large nonstick skillet over medium-high. Coat your pan with cooking spray. Add your onion/pepper mixture and sauté a few minutes or until crisp tender. Remove with a slotted spoon and transfer to a cutting board. Give them a rough chop. Because their intended use was for stir fry, they are in irregular strips that are not suited for soup. Once done, transfer that mixture to a 5-quart slow cooker. Stir in your corn/carrot mix and next 6 ingredients. Cover and cook on LOW for 7 hours.

Once soup is done, increase heat to HIGH and add tortellini. Cover and cook 18 minutes or until pasta is tender. Garnish, if desired.