Next Meeting Date: February 15, 2018

Meeting Location: Burlington Senior Center 61 Center Street Burlington
3rd Thursday of the Month @ 7:00 PM

Address: P.O. Box 193, Burlington, Ma. 01803

Email:burlsonsofitaly@yahoo.com  Website: Website: HHHHTUTUTUTUwww.burlingtonsonsofitaly.orgUUUUTTTT

News Editor: Deborah Squeri - Dsqueri@yahoo.com

 

 

 

BURLINGTON SONS OF ITALY LODGE 2223

February 2018 - NEWSLETTER

                                                                                               

 

 

 

 

 

 

 

 

                       


UUUUFrom the Presidents Desk

 

Brothers and Sisters,

 

BSOI held a movie and pizza night at our last meeting, it was a great success, thank you to Paula Sasso for allowing us to borrow the movie, and Adam Tigges of TD Bank for providing the pizza.  I apologize if anyone missed the movie, the newsletter was completed and sent out prior to the date being confirmed.

 

The Wilmington comedy night was this past Friday. It was well attended by 21 members of the BSOI, and was a sold out event.  The comedians were very good as usual and there were many great raffles and silent auction items.  If you have not been able to attend in the past, it is a fun event, and a great way to support other lodges.

 

At our last meeting we discussed the wine tasting with a proposed date in April but we will be moving this to May as I will be away on a family trip to Italy and would not want to miss the event. We do request that any raffle items be brought to the February, March and April meeting so that raffles can start being organized.

 

As the wine tatsing is being moved to May, we will be hosting a BYOB paint nite at Pinot's Palette in April, date TBD at February's meeting.  This will be open to anyone interested in attending, the fee will be $45.00 P.P, you may bring your own beverage & snacks, painting supplies, canvases, aprons, and painting instruction will be provided along with paper goods.  We will be discussing this more in depth at our next meeting.

 

Please don't forget the Pizzeria Uno fundraiser on March 8th.  This will be held at the Uno Pizzeria & Grill 300 Mishawum Road Woburn, MA 01801.  The attached flyer needs to be presented that evening so that BSOI gets credit.    

 

Italian class registration was held on January 31st, let's hope for another successful semester.

 

Last but not least, we are scheduled to initiate one of three new members at our next meeting on February 15th . GO PATS!!!

  

Daniele (Dan) Squeri

President , Burlington Sons of Italy Lodge 2223

Home: 781-270-9868, Cell: 781-864-6514

UUUU

 

LETTERS TO THE EDITOR

 

The BSOI Newsletter is published monthly from September through June.  Newsletter topics will include items of interest to members, as well as occasional local/general news and information.

 

A big part of the newsletter being successful is participation of it's members. If there is something you would like to see in the Newsletter, please notify:

Deborah Squeri - Dsqueri@yahoo.com

 

    Remember this is YOUR newsletter.

 

 

                    

 

 

 

 

 

 

UUUULodge Officers

President:                                             Dan Squeri

Vice President:                         Pat Moreno

Treasurer:                                  Ann McGowan Financial Secretary:                             Joanne Margi

Recording Secretary:                 Lola Lombardo

Orator:                                      Marie Patrick

Past President:                          Don McGowan

Trustees:                                  Toni Faria

                                                  Nella Cugno

                                                  Jo Parrella

                                                   Marie Saia

                                                  Jo Schipelliti

 

Master of Ceremonies:                Tony Saia

Mistress of Ceremonies:               Shirley Moreno

Sergeant of Arms:                         Fred Fernandez

 

 

UUUUArticles Of Interest

 

An Unpretentious

Italian-American Icon

Written & submitted by Pat Moreno

 

          Forced into a lot and parked at the waters edge this past Thursday, my wife and I hurried our steps as if to dodge the biting cold air.  Past St. Leonards we ducked into Caffe Dello Sport to shake the numbness with a hot cappuccino.  We were elated to find that the office of the Post-Gazette was just across Hanover on Prince Street.  We thanked the two early morning card players and crossed to enter number five.

 

          I had early on become interested in Pamela Donnaruma when I had read about her family history and the Gazette in Stephen Puleo’s work, “The Boston Italians”.  They both graciously visited my Cultural Series, Stephen to speak and Pamela to listen.  I called and asked her to visit our group as a guest speaker.  She declined, stating that she did not even like to speak on the phone, but would permit me to interview her.

          We were warmly received and sat with her in her private office, as part of a set of rooms which housed the inner workings of the Post-Gazette and the Sons of Italy newspaper.  The walls were covered with plaques, pictures, commendations and awards from state, federal and organizations representing civic, social and Italian-American cultural groups, to include photos of her father Caesar with presidents.  I easily could have spent the day with these four walls.  High on one wall stood a large, somewhat omnipresent tableau pf a very distinguished James Donnaruma, founder of the Gazette at the turn of the last century, and grandfather to Pamela.

        Pamela is a warm, receptive and youthful person with a steadfast business demeanor.  I was most pleased to discover our common Edgeworth roots.    These papers are her work, her love and her public life.  The closeness and clutter of her office suite bespeak her energy and industry.

 

        Pamela attends public invitations as a reserved representative of her art.  Her work is her goal.  And yet, surprisingly, she has had no formal training for her position as editor, but rather learned, starting very young from her father and then accepted guardianship when he, in his eighties, could no longer continue.

 

        Pamela is, for me, an icon of the Italian-American community precisely because she embraces the best of that community and has become a linchpin for every reader within the Greater Boston area, the state and out of state as well as the North End, still the heart of our Italian-American community and culture.

 

        Her motive, as is that of those who write and assist with the publications, can not be profit as newspapers must all depend heavily on advertising, but rather to maintain a network for the Italian-American community.  Asked about the future, she responded, ”I work for today and tomorrow and can not concern myself about the future.”.

        She encouraged cultural articles and notifications for her papers.  I left feeling that this engaging person could help our lodge as a source for our cultural interests.

 

        It was a rewarding visit and lunch in the North End made it even better.

                                                               

The Mediterranean ,Northern Italy

Written April 28,2008 & submitted

by Pat Moreno

 

Having visited the south of Italy down through Sicily many times, I had anticipated a cooler, more conservative and more industrial north.  It was more industrial, perhaps a bit more conservative but with vegetation and a spring climate that was decidedly Mediterranean.  Cypress trees, olive, lemon, orange, palm trees and flowers in bloom were everywhere.  The lakes of Garda, Como, and Maggiore encircled by the snowcapped foothills of the Alps retain the heat of the sun and restrict the cold winds of the north, preserving a distinct Mediterranean climate for the untold number of towns that hug the coastline and the lower slopes of the surrounding hills.

 

A bus ride out of Malpensa took us for a short stay at Milan’s Piazza del Duomo where we visited this extraordinary Gothic cathedral as well as the Galleria with the statues of Dante and Leonardo.  My first espresso!  Our hotel in Limone was high up on the hill and gave out onto a magnificent panorama of Lago di Garda, especially in the early evening illumination.

 

A very complete dinner buffet, red and white wine from a dispenser (a first, and delicious!), an equally complete breakfast and we traveled to Verona and Padua.  Verona, second only to Rome in ruins, has many beautiful churches and an Arena (coliseum) where operatic and musical venues are held throughout the year.  Giullietta’s balcony and her bronze statue stand inside a courtyard, the forward walls of which have been desecrated by the too many love messages of tourists.

 

The Duomo of St. Anthony in Padua is an overwhelming wonder of artistic creation to include statues of Donatello, a magnificent altar, high vaulted art forms, chapels and a crafted entrance.  Donatello’s “Gattamelata” stands just outside.  Giotto’s frescoes have been discovered just beneath more current wall paintings.

 

The following morning we arrived at a damp, overcast, cold Venice where crowds of young people overwhelmed every corner and monument.  Unable to gain entry into St. Marks, my wife and I sought out Italy’s second best known opera house, La Fenice.  We were not disappointed.  Much like La Scala in Milan, La Fenice is constructed of rows of vertical boxes with a large gold-encrusted box directly opposite the stage for the Doge.  A ride on the Grand Canal and a photo visit of the Rialto Bridge and we headed home.

 

Lake Como lies as an inverted letter “Y”.  Having visited the Duomo of the Madonna in the city of Como we boarded a hovercraft for Bellagio, our new home, at the tip of the two legs of the “Y”.  Rising stone stairwells replete with shops, sculpted gardens, flora everywhere, grand hotels and outdoor cafes along the waterfront were within every blink of the eye.

 

Early on day seven we traveled to Stresa on Lago Maggiore.  The largest of the three lakes, we took two motor launches to Isola Bella where we visited sculpted gardens and climbed steep stone walkways searching out shops of every imaginable product.

 

Day eight, our final day, was the most stunning.  Bergamo is a very old and very beautiful walled city with a Villa Vecchio and a Villa Alta.  It was the home of Santa Maria Maggiore, the Duomo and an adjacent chapel built by the Colleoni family in the fifteenth century.  The Duomo was in many respects as impressive as St, Peters of Rome,  It was also in the Alta Villa that I finally tasted my much sought for culatello.  It was a glorious day in a stunning city at the end of a wonderful visit to northern Italy.

 

 

A  typical Italian kitchen is full of wonderful herbs...

 

penne, italian food, italian cooking(adapted from an article in Tasty Italian Cooking magazine)

Submitted by Carmelina DAlleva

 

First and foremost an Italian kitchen is stocked with fresh produce: tomatoes, escarole, garlic, onions, celery, carrots...they all taste best when they still have that just-picked flavor. Keep your kitchen stocked with fresh produce and you will never go wrong.

You must have a good selection of herbs and spices.

It might be difficult to keep these on hand year round, depending on where you live, because buying these things can get expensive. However, most places will support herb gardens in the summer time, and if you're really motivated you can keep some pots indoors for year-round delicious flavors.

The most important herbs that I can think of are by far: oregano, basil and parsley. I feel like every thing that has ever come out of my family's kitchen has at least one, sometimes all three incorporated! Of course, the dry variety works in some instances too, so don't be afraid to use it!

Another important Italian kitchen staple is olive oil!

Not only has it been proven as better for you than conventional vegetable oil or butter... it makes everything TASTE even more delicious than without it. Extra virgin is best, but can become pricey... so really, just go with what works best for your budget. Sometimes it's worth it to go to a bulk-food store and pick up a giant cannister or jug, you get more for what you pay for. You are gonna need it!

Next, do NOT underestimate the power of cheese to any Italian.

Cheese made from every kind of milk, from cows, to goats to sheep. Fresh ricotta, provolone, pecorino romano, parmeggiano, mozzarella... all of these cheeses play a huge role in cooking, garnishing, and even as main courses for some Italian meals.

Then of course there is the meat, poultry and seafood. The protein family! You can't have a good Italian kitchen without it.

Again, here is where freshness reigns supreme. There are some strange and unusual meat products that Italians gravitate to, but mostly just think about the foods that most Americans enjoy - beef, chicken, fish.. and of course pork - because what is an Italian sandwich without some salami or capicolla?

Let's not forget the importance of fruit in the Italian diet.

It is often considered a dessert, and it is treated with the same fervor and dignity that meat is given. It is important to stock your refrigerator with local, fresh fruits around the year. From juicy peaches in the summer, to succulent winter oranges, the Italians relish fruit as a delicacy and a necessity to any Mediterranean diet. You should, too! After all it's very good for you. These are just some of the staples of an Italian kitchen, but there's much more where that came from! 

Related imageCOOK’S CORNER

Sausage and Broccoli Rabe Frittata

 from boneppetit.com

INGREDIENTS

·              12 large eggs

·              ½ cup whole milk

·              ¾ cup grated cheddar, divided

·              Kosher salt and coarsely ground black pepper

·              2 tablespoons vegetable oil

·              ½ medium onion, chopped

·              ½ pounds fresh Spanish chorizo or hot Italian sausage links, casings removed

·              1 bunch broccoli rabe, coarsely chopped

RECIPE PREPARATION

Preheat broiler. Whisk eggs and milk in a medium bowl. Mix in ½ cup cheddar; season with salt and pepper and set aside.

Heat oil in a large skillet, preferably cast-iron, over medium heat. Add onion and chorizo and cook, stirring occasionally, until onion is softened and chorizo is brown, 6–8 minutes. Add broccoli rabe; season with salt and pepper and cook, stirring occasionally, until tender, 8–10 minutes longer.

Reduce heat to low and pour reserved egg mixture over vegetables. Cook, shaking pan occasionally, until edges are just set, 10–12 minutes. Top frittata with remaining ¼ cup cheddar; broil until top is golden brown and center is set, about 4 minutes longer.  Cut frittata into wedges and serve warm or room temperature.

 

Quick Pomodoro Sauce
from boneappetit.com

This recipe calls for canned tomatoes—but get the good stuff, not the kind with tons of added sugar and flavors.

 

INGREDIENTS

·                  1 28-ounce can whole peeled tomatoes

·                  ½ cup olive oil

·                  2 garlic cloves, chopped

·                  ¼ teaspoon sugar

·                  Kosher salt

 

RECIPE PREPARATION

·                  Pulse tomatoes with juices in a blender to form a coarse purée. Heat oil in a medium saucepan over medium heat. Add garlic and cook, stirring often, until beginning to brown, about 2 minutes. Add tomato purée and sugar and season with salt. Bring to a boil, reduce heat, and simmer gently until sauce is slightly thickened, 10-15 minutes.

·                  DO AHEAD: Sauce can be made 3 days ahead. Cover and chill, or freeze for up to 3 months.

 

LAUGH OUT LOUD!! 

An Idiot's Idiot

Police in Radnor, Pennsylvania, interrogated a suspect by placing a metal colander on his head and connecting the wires to a photocopy machine.

The message "He's lying," was placed in the copier, and police pressed the button each time they thought the suspect wasn't telling the truth.

Believing the "lie detector" was working, the suspect confessed.

Car Trouble submitted by Don McGowan

 

     A blonde pushes her BMW into a gas station.  She tells the mechanic it died.

After he works on 
it for a few minutes, it is idling smoothly.

She says, “What's the story?”

He replies, “Just crap in the carburetor.”

She asks, “How often do I have to do that?

 

 

Knitting submitted by Don McGowan

 

A Highway patrolman pulled alongside a speeding car on the freeway.  
Glancing at the car, he was astounded 
to see that the blonde behind the wheel was knitting!

Realizing that she was oblivious to 
his flashing lights and siren, the trooper cranked down his window, 
turned on his bullhorn and yelled, “PULL OVER!”

“NO!” 
the blonde yelled back, “IT'S A SCARF!”

 

 

Image result for Go PAts!

 

Did you know.......

 

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UUUU

Baked Goods Volunteers:

 

 

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The following people have volunteered to bring baked good to the next meeting:

 

Shirley Mareno

Deb Squeri

        

Thank you in advance to those that have signed up. A special thank you to those that bring goods every month without being asked. If you have not signed up yet please let us know what month you would like to contribute.

 

 

Remember to check out the Burlington Sons of Italy website at

www.burlingtonsonsofitaly.org

 

 

 

 

 

 

UUUUMember Happenings:

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If you have anything that you would like to share with the BSOI community please email squerid@yahoo.com

 

Upcoming Events/ Ideas

 

Thursday March 8th

Pizzeria Uno Scholarship Fundraiser -

Woburn Mall - Please bring attached flyer with you so that the BSOI will get the credit, please feel free to give a copy to family & friends

 

BYOB Paint Nite at

Pinot's Palette Lexington, MA.

April XX, 2018

$45.00 PP open to family and friends

 

Wine Tasting - May 2018

Please bring new/unused raffle donation items to the March meeting

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Just For Fun

 

submitted by Don McGowan

 

 

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