Happy St. Joseph's Day!
- Thread starter BY1401
- Start date
Share this page
arty:JD10367
Well-known member
That guy makes really tasty baby aspirins. I used to eat those little creamsicle-tastin' bastards like candy.
Italians don't celebrate that day, though. We celebrate Columbus Day. Usually with a lot of parades. (My dad was a Knight. They used to have cool events at their Halls back in the 60s and 70s.) Of course, we also ignore the fact that Columbus was most likely Spanish, LOL... We could celebrate pasta, but Marco Polo got that from China, supposedly. Rome? I think Italians should celebrate the Romans. We should have a Roman Day complete with togas, orgies, and everyone drunk on wine.
Italians don't celebrate that day, though. We celebrate Columbus Day. Usually with a lot of parades. (My dad was a Knight. They used to have cool events at their Halls back in the 60s and 70s.) Of course, we also ignore the fact that Columbus was most likely Spanish, LOL... We could celebrate pasta, but Marco Polo got that from China, supposedly. Rome? I think Italians should celebrate the Romans. We should have a Roman Day complete with togas, orgies, and everyone drunk on wine.
- Joined
- Jan 12, 2005
- Messages
- 76,178
- Reaction score
- 8,180
- Points
- 113
- Location
- Gillette Stadium Basement
I'm going to Off someone today to celebrate...any suggestions
babalu87
Beer....... proof that God loves us
Childrens Asprin....................................................... 
oldtimer
Active member
I went to Catholic grammar school, The Sisters of St. Joseph. In first grade I thought they were giving me my birthday off!ROFL
OP
OP
BY1401
Unapologetically Moderate
From this site:
St. Joseph's Day is a big Feast for Italians because in the Middle Ages, God, through St. Joseph's intercessions, saved the Sicilians from a very serious drought. So in his honor, the custom is for all to wear red, in the same way that green is worn on St. Patrick's Day.
Recipes for the day:
Minestrone
1/4 cup olive oil
1 cup onion, finely chopped
1/2 cup celery, with leaves, chopped
2 cloves garlic, minced
1 28-ounce can of tomatoes, with juice
1 large can white beans (Cannelli beans or Navy beans)
5 cups beef or vegetable stock
1/2 cup flat parsley, finely chopped
1 cup finely sliced, then roughly chopped Swiss Chard (or spinach or cabbage, or some combination)
2 zucchini, unpeeled and cut into little cubes
1/2 cup small pasta (like ditalini)
For garnish: freshly-grated Parmesan cheese
Sauté the onion and celery in the oil til wilted, toss in garlic and stir for a minute, then put in cut-up tomatoes and cook down for about 10 minutes to concentrate flavors. Stir in beef stock, reserved tomato juice, and beans and bring to a boil. Add half the parsley, lower heat, and cook for about 30 minutes.
Add Swiss chard (or spinach or cabbage), zucchini, and pasta and cook at a gentle boil until pasta is tender.
When ready to serve, stir in the rest of the parsley. Season to taste and grate in some black pepper. Ladle into bowls and serve with the parmesan and a crusty bread.
Pasta di San Giuse
Cooked pasta
Sauce:
2 TBSP olive oil
5 cloves garlic, chopped
pinch of red pepper flakes
2 cups chopped fresh fennel
2 cups crushed tomatoes
2 TBSP tomato paste
1 TBSP chopped fresh basil
4 cans of drained, skinless, boneless sardines
Heat oil in large pot, and saute in it the garlic and pepper flakes. Add the fennel, tomatoes, paste, and basil. Cover and let simmer 30 minutes 'til fennel is tender. Add the sardines and simmer a few more minutes.
Topping:
1 TBSP olive oil
1 cup fine homemade breadcrumbs
Heat oil, and add crumbs and heat until golden brown. Pour sauce over the pasta, then sprinkle with the breadcrumbs.
Sfinge di San Giuseppe
Sfinge:
1 cup water
1/3 cup unsalted butter
1 TBSP sugar
Grated rind of 1 lemon
Pinch of salt
1 cup sifted flour
4 large eggs, at room temperature
1 TBSP Cognac or vanilla
Filling:
2 cups ricotta cheese
1/2 cups confectioners' sugar
1/2 tsp. vanilla
1/4 tsp. ground cinnamon
1/3 cup grated dark chocolate
2 TBSP finely chopped pistachios
Garnish:
Powdered sugar
Lemon rind
Put water, butter, granulated sugar, lemon rind, and salt in a large saucepan. Bring to a boil, and as soon as the butter has melted, remove from heat. Add the flour all at once, stirring constantly and with vigor.
Return the pan to the heat, and stir constantly until the mixture forms a ball and comes away from the sides of the pan. Cook just a little longer, until you hear a slight crackling, frying sound. Remove the pan from the heat, and cool slightly.
Add the eggs, one at a time. Be sure that each egg is thoroughly blended into the mixture before you add the next. Stir until smooth and thoroughly blended . Add the Cognac or vanilla. Cover the dough and let it stand for 15 to 20 minutes.
Preheat the oven to 400º F.
Drop the dough by heaping tablespoonsful on a buttered cookie sheet or onto parchment-lined sheet (better!), leaving 2 inches between the sfinge. Bake for 20 to 25 minutes, until golden brown. Remove from oven and cool.
Filling: Mix the ricotta, confectioners' sugar, vanilla, cinnamon, chocolate, and pistachios. Just before serving (so they don't get soggy!), cut off the tops of the sfinge and fill; place top back on after filling. Arrange on platter, sprinkle with powdered sugar to make them pretty, and garnish platter with lemon rind.
Fava Beans
1 lb. dried fava beans
1 bunch green onions
1 medium onion
4 cloves garlic
3 bay leaves
chopped parsley
1/4 cup olive oil
salt and pepper to taste
Cook dried fava beans in boiling water until tender, adding more water as needed. Sauté seasonings in olive oil 'til tender, then add to beans. Add salt and pepper to taste. Serve in soup bowls.
A most fascinating and beautiful thing that happens today is the return of the cliff swallows (Petrochelidon pyrrhonota) to the Mission of San Juan Capistrano in San Juan Capistrano, California. The mission -- one of the oldest buildings in California, and a part of a string of 21 missions that line California's coast -- was founded on 1 November 1776, the Feast of All Saints, by the Franciscan priest, Bl. Junipero Serra, in honor of St. John Capistrano. It was begun the year before, with members of a friendly Indian tribe helping to build, but when word came that the Mission of San Diego was attacked by an unfriendly Indian tribe, the bells were buried and everyone took shelter until building could continue.
When the mission was finally completed, a small town grew up around it, and this is where the legend of the swallows -- "las golondrinas" -- begins. It is said that one of the priests noticed a storekeeper in town angrily sweeping down the swallows’ nests and chasing away the "dirty birds." The priest, being a Franciscan, of course invited the poor little birds to the Mission where there was "room for all." The birds, sensing the spirit of St. Francis around the place, followed and have remained loyal to the Mission ever since. No matter the origins of the story, the fact is that each year on 23 October, the swallows fly south for 7,500 miles to Goya, Argentina. There they winter until the end of February when they make their way home, arriving back at the Mission of Capistrano on St. Joseph's Day, where they are greeted with the ringing of church bells and great festivities.
St. Joseph's Day is a big Feast for Italians because in the Middle Ages, God, through St. Joseph's intercessions, saved the Sicilians from a very serious drought. So in his honor, the custom is for all to wear red, in the same way that green is worn on St. Patrick's Day.
Recipes for the day:
Minestrone
1/4 cup olive oil
1 cup onion, finely chopped
1/2 cup celery, with leaves, chopped
2 cloves garlic, minced
1 28-ounce can of tomatoes, with juice
1 large can white beans (Cannelli beans or Navy beans)
5 cups beef or vegetable stock
1/2 cup flat parsley, finely chopped
1 cup finely sliced, then roughly chopped Swiss Chard (or spinach or cabbage, or some combination)
2 zucchini, unpeeled and cut into little cubes
1/2 cup small pasta (like ditalini)
For garnish: freshly-grated Parmesan cheese
Sauté the onion and celery in the oil til wilted, toss in garlic and stir for a minute, then put in cut-up tomatoes and cook down for about 10 minutes to concentrate flavors. Stir in beef stock, reserved tomato juice, and beans and bring to a boil. Add half the parsley, lower heat, and cook for about 30 minutes.
Add Swiss chard (or spinach or cabbage), zucchini, and pasta and cook at a gentle boil until pasta is tender.
When ready to serve, stir in the rest of the parsley. Season to taste and grate in some black pepper. Ladle into bowls and serve with the parmesan and a crusty bread.
Pasta di San Giuse
Cooked pasta
Sauce:
2 TBSP olive oil
5 cloves garlic, chopped
pinch of red pepper flakes
2 cups chopped fresh fennel
2 cups crushed tomatoes
2 TBSP tomato paste
1 TBSP chopped fresh basil
4 cans of drained, skinless, boneless sardines
Heat oil in large pot, and saute in it the garlic and pepper flakes. Add the fennel, tomatoes, paste, and basil. Cover and let simmer 30 minutes 'til fennel is tender. Add the sardines and simmer a few more minutes.
Topping:
1 TBSP olive oil
1 cup fine homemade breadcrumbs
Heat oil, and add crumbs and heat until golden brown. Pour sauce over the pasta, then sprinkle with the breadcrumbs.
Sfinge di San Giuseppe
Sfinge:
1 cup water
1/3 cup unsalted butter
1 TBSP sugar
Grated rind of 1 lemon
Pinch of salt
1 cup sifted flour
4 large eggs, at room temperature
1 TBSP Cognac or vanilla
Filling:
2 cups ricotta cheese
1/2 cups confectioners' sugar
1/2 tsp. vanilla
1/4 tsp. ground cinnamon
1/3 cup grated dark chocolate
2 TBSP finely chopped pistachios
Garnish:
Powdered sugar
Lemon rind
Put water, butter, granulated sugar, lemon rind, and salt in a large saucepan. Bring to a boil, and as soon as the butter has melted, remove from heat. Add the flour all at once, stirring constantly and with vigor.
Return the pan to the heat, and stir constantly until the mixture forms a ball and comes away from the sides of the pan. Cook just a little longer, until you hear a slight crackling, frying sound. Remove the pan from the heat, and cool slightly.
Add the eggs, one at a time. Be sure that each egg is thoroughly blended into the mixture before you add the next. Stir until smooth and thoroughly blended . Add the Cognac or vanilla. Cover the dough and let it stand for 15 to 20 minutes.
Preheat the oven to 400º F.
Drop the dough by heaping tablespoonsful on a buttered cookie sheet or onto parchment-lined sheet (better!), leaving 2 inches between the sfinge. Bake for 20 to 25 minutes, until golden brown. Remove from oven and cool.
Filling: Mix the ricotta, confectioners' sugar, vanilla, cinnamon, chocolate, and pistachios. Just before serving (so they don't get soggy!), cut off the tops of the sfinge and fill; place top back on after filling. Arrange on platter, sprinkle with powdered sugar to make them pretty, and garnish platter with lemon rind.
Fava Beans
1 lb. dried fava beans
1 bunch green onions
1 medium onion
4 cloves garlic
3 bay leaves
chopped parsley
1/4 cup olive oil
salt and pepper to taste
Cook dried fava beans in boiling water until tender, adding more water as needed. Sauté seasonings in olive oil 'til tender, then add to beans. Add salt and pepper to taste. Serve in soup bowls.
A most fascinating and beautiful thing that happens today is the return of the cliff swallows (Petrochelidon pyrrhonota) to the Mission of San Juan Capistrano in San Juan Capistrano, California. The mission -- one of the oldest buildings in California, and a part of a string of 21 missions that line California's coast -- was founded on 1 November 1776, the Feast of All Saints, by the Franciscan priest, Bl. Junipero Serra, in honor of St. John Capistrano. It was begun the year before, with members of a friendly Indian tribe helping to build, but when word came that the Mission of San Diego was attacked by an unfriendly Indian tribe, the bells were buried and everyone took shelter until building could continue.
When the mission was finally completed, a small town grew up around it, and this is where the legend of the swallows -- "las golondrinas" -- begins. It is said that one of the priests noticed a storekeeper in town angrily sweeping down the swallows’ nests and chasing away the "dirty birds." The priest, being a Franciscan, of course invited the poor little birds to the Mission where there was "room for all." The birds, sensing the spirit of St. Francis around the place, followed and have remained loyal to the Mission ever since. No matter the origins of the story, the fact is that each year on 23 October, the swallows fly south for 7,500 miles to Goya, Argentina. There they winter until the end of February when they make their way home, arriving back at the Mission of Capistrano on St. Joseph's Day, where they are greeted with the ringing of church bells and great festivities.
- Joined
- Jan 12, 2005
- Messages
- 76,178
- Reaction score
- 8,180
- Points
- 113
- Location
- Gillette Stadium Basement
what?!?!?! return of the swallow
RoadGrader
Pervertas Emeritus
"Yeah, I got my red on --- wadabowdit? Theys gonna be red all on yu innaminnit, capisce??"Does everyone have their red on today?
OP
OP
BY1401
Unapologetically Moderate
TBrownslady
BINGO!
- Joined
- Mar 22, 2005
- Messages
- 20,643
- Reaction score
- 1,886
- Points
- 113
- Age
- 42
- Location
- Lynn city of sin!
Damnit OT!!! Did I miss your birthday!!?? Is it today?!?!
cka203
GO COLTS!
I've got my red on. But it also says Indiana and IU in big white letters. Does that count? :shrug:
- Joined
- Jan 12, 2005
- Messages
- 76,178
- Reaction score
- 8,180
- Points
- 113
- Location
- Gillette Stadium Basement
should read "IOU repayment time and I am here to collect"
Flagg the Wanderer
Mourning Algernon
I like that they make sure you know that their dosage information is ACCURATEChildrens Asprin.......................................................
Flagg the Wanderer
Mourning Algernon
NO MORE SPITTING!
No, no, it's the beauty of nature - the salmon returning to Capistrano. (What movie was that again?)