UUUUFrom the Presidents Desk
Brothers and Sisters,
Fall is in full swing and our lodge has some exciting things on the agenda. Although the month of October was one of the warmest on record making it difficult to let go and forget about the summer. With the holidays quickly approaching November and December are always a busy and fun time of the year.
I paid a visit to the Italian classes and stopped in on the beginner class. I made a sales pitch for new members, told the class about some of the events we have planned and handed out nine applications. We received one application for membership and I will be sending it on the Grand Lodge. I'm hoping we get some more applicants in the coming weeks and are planning on a December initiation.
Our BYOB Christmas lights trolley tour and ugly sweater contest sign up deadline for lodge members was November 2nd. If your still interested please call me right away. Remember, space is limited and I have opened it up to friends and family of lodge members. The price is $60.00 per person, please see the attached flyer. Note, this is a 21 plus event.
Don and I met with the manager of Lucia's to finalize the menu and price for the Christmas lunch. The lunch will be on Sunday, December 3rd from to . Entertainment will be provided by the same gentleman we had last year. The cost is $35.00 for members and $50.00 for guests. This is a great value for the quality and amount of food you will receive. Plus the live entertainment, can't be beat.
Don ,thank you for the help with planning this.
Looking forward to seeing you all at the November meeting.
Ciao for now!
Daniele (Dan) Squeri
Home: 781-270-9868, Cell: 781-864-6514
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.
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
Master of Ceremonies: Tony Saia
Mistress of Ceremonies: Shirley Moreno
Sergeant of Arms: Fred Fernandez
UUUUArticles Of Interest
All Saints’ Day, also known
as Festa di Tutti
i Santi, is both a religious and public holiday in
The Catholic saints are remembered in
Tutti i Santi, or La festa di Ognissanti, is a day when people visit family and friends and exchange gifts and good will to one another. If Italians have the same name as a saint, it is a special day for them too.
All Saints’ Day is a nationwide public
§ Government offices.
§ Post offices.
§ Schools and other educational institutions.
Transport options, such as taxis, rail services between major cities and major long-route bus lines, are available but travelers are advised to check first with the local transport authorities.
According to some sources, the idea for All
Saints' Day goes back to the 4th century when the Greek Christians kept a
festival on the first Sunday after Pentecost (in late May or early June) in
honor of all martyrs and saints. It is celebrated in
November is not the peak of the tourist season in
The Alba White Truffle Festival, one of the biggest truffle festivals in
The White Truffle Fair in the medieval Tuscan hill town of
The world's largest white truffle, weighing 2,520 kilograms, was found in San Miniato in 1954.
In many Italian towns and villages in November, chestnut and olive oil festivals take place on the weekends for tasting the best of these local products. Don't miss the special fall menus that highlight truffles, chestnuts, and wild mushrooms served especially on Sundays—November is a great month for enjoying the Italian autumn harvest.
Beginning in late September and running through early December the
Roma Europa Festival presents musical works of art in venues all around
All Saints Day, celebrated
November 1, is a national holiday in
The Feast of Our Lady of Good Health is one
Market usually occurs on the last weekend in November in the town
Bistecca alla Fiorentina - When you travel
The Chianina is an Italian breed of cattle, formerly principally a draught breed, now raised mainly for beef. It is the largest and one of the oldest cattle breeds in the world.
The famous Bistecca
alla Fiorentina is produced
from its meat. One of the oldest breeds of cattle, the Chianina
originates in the area of the Valdichiana, from which
it takes its name, and the middle
Chianina cattle have been raised in the
Italian regions of
Broccoli Rabe and Sausage Balls... an excellent appetizer or finger food for all your parties and holidays
1. Sautee the broccoli rabe and let them cook. (recipe below)
2. In a bowl, add the sausage meat, the cheese, bread crumbs, the shaved garlic and black pepper, as desired. Mix well.
3. Chop the broccoli rabe very fine and add them to the bowl. Mix well.
4. Beat the eggs and add them to the bowl. Mix well.
5. Form all you meatballs of about 1 inch in diameter.
6. In a frying pan, make the olive oil hot and fry all your meat balls.
Recipe will make roughly 40 Sausage Balls
Sauted Broccolli Rabe
1. In a large pot (6-8 quart size), fill 3/4 way with cold salted water. Bring water to a boil.
2. While water is coming to a boil, trim the large woody portions of the stems from the broccoli rabe. Place large bunches into the boiling water.
3. Blanch the broccoli rabe until crisp tender, about 2 to 3 minutes per bunch.
4. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Drain the cooled broccoli rabe and set aside.
5. Heat the olive oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and sauté until the garlic is golden, about 1 minute.
6. Reduce heat to medium-low. Add the broccoli rabe and toss to coat. Add the reserved cooking water, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes.
7. Season with salt, to taste.
8. Serve immediately tossing the broccoli rabe with the toasted pine nuts, is a matter of taste.
9. You can also serve with rigatoni, ziti or your favorite pasta.
LAUGH OUT LOUD!!
I Have A Question
A father and son went fishing one day.
While they were out in the boat, the boy suddenly became curiuos about the world around him.
He asked his father, "How does this boat float?"
The Father replied, "Don't rightly know Son."
A little later, the boy looked as his father and asked, "How do fish breath underwater?"
Once again the Father replied, "Don't rightly know Son.
Finally, the boy asked his father, "Dad do you mind my asking you all of these questions?"
The father replied, "Of course not, you don't ask questions, you never learn nothin."
Bank Customer Service
"I'm not saying that customer service in my bank is bad, but when I went in the other day and asked the teller to check my balance....she leaned over and pushed me."
Catching the Shoplifter
A shoplifter was caught red-handed trying to steal a watch from an exclusive jewelry store. "Listen," said the shoplifter, "I know you don't want any trouble either. What do you say I just buy the watch and we forget about this?"
The manager agreed and wrote up the sales slip. The crook looked at the slip and said, "This is a little more than I intended to spend. Can you show me something less expensive?"
Baked Goods Volunteers:
The following people have volunteered to bring baked good to the next meeting:
Thank you in advance to those that have signed up, If you have not signed up yet please let us know what month you would like to contribute.
Burlington Sons of Italy
The first session is well underway and is great fun.
We have extended an open invitation to our state rep. Paula Sasso to sit in on a class to see what the classes are like.
There will be a second session in the spring if anyone is interested please see Don McGowan for sign up.
Remember to check out the Burlington Sonds of Italy website at
Below is an article that is being submitted to The Italian American
by member Shirley Moreno
It is with significant pride that I write, as Vice-President, of the continuing achievement of the Burlington Sons of Italy Lodge #2223 in teaching the Italian language at six (6) levels since 1997 with eminently qualified and certified instructors. The syllabi for each level can be viewed at our web www.burlingtonsonsofitaly.org
Founded in 1970, our Lodge is currently investing a new President who, along with our membership has begun to entertain celebration ideas for our impending one half century of existence.
Our recently replaced President for the past eighteen (18) years is of Irish extraction, but known to have an Italian heart. He has generated activities and membership as well as having started a scholarship program at our local high school, one personal and one from our Lodge to reward annually, outstanding students of the Italian language since 1995. He has recently been honored by the Pirandello Society.
In addition to the many Lodge activities undertaken to
cultivate friendship as well as our Italian culture, we have continued
support for local Veterans organizations, local church charities and entertain
biannually students from the
Please let us know if there is anything that you would like to share with the BSOI community.
Upcoming Events/ Ideas
12/3 Lucia's Restaurant Christmas Dinner - 35.00 Per Member -50.00 per guest
BYOB Trolley Light Tour & Ugly Sweater Contest - December 9th
Pick/Drop off @ Memorial School
Cost 60 P.P.
Payment by November 2nd
This will be limited seating. (see attached flyer)
Cultural Pizza & Movie Night
Date - Jan. 2018 Meeting
Murder Mystery Dinner - TBD
Wine Tasting - Date & Time TBD
Just For Fun