supper 34

Supper No. 34 = Ceia No. 34
Monday, October 20, 2003, at 7PM
“Europa” Restaurant
1256 Acushnet Ave (North of New Bedford)
New Bedford, MA Tel. 1-508-997-1087
Preço = Price $20:00
For reservations = para reservas:
Call /chamar: 401-253-5326, deixe mensagem na máquina
401-253-3147; or 401- 431-5151;
Please call early. Faça as suas reservas cedo

Menu:
(1) Sopa portuguesa =Portuguese soup;
(2) Bolinhos de Bacalhau = Codfish cakes;
(3) Salada;
(4) Bacalhau à Lagareiro ;
(5) Sobremesa Portuguesa = Portuguese dessert ;
(6) Café, água, refrigerantes e vinho da casa.

Ten Past Presidents Ten Past Presidents of the Rotary International Clubs attended our 33^rd Codfish Supper. From the Bristol Rotary Club we had: Fred Bruno & his wife. Lum Costa & his wife; Jimmy Ferreira & his wife; Bob Rondeau, Marie Rondeau and their Daughter Christine Geremia, who is now the President of Bristol Rotary; Frederico Pacheco & his wife, Luciano da Silva & his wife; From the Warren Rotary Club were Louis Rego & his wife and Anthony Carbone. This “invasion” came about because two weeks prior, members of the Bristol and Warren Rotary Clubs had made a trip to Saint Michael and enjoyed it very much. They are welcome to continue to join us in our future suppers

Codfish dishes After 33 suppers we believe we should start selecting the type of codfish dishes we like the most. This way we will ask the restaurants to prepare those especial dishes for us. No secrets. This way everyone will know with plenty of time in advance what type of codfish they are going to be served and this way they can decide if they want to come to our supper or not. We are going to select the following dishes:

The choice of restaurants that have been serving us We have been asked to conduct our Codfish suppers in various areas. This is a good thing! It is because we have a good name and because people know and like our objectives. Also because we do NOT charge any fees for membership. We want our suppers to be a PORTUGUESE FAMILY NIGHT! And we have been very successful in this!

So far we have used for our suppers already 14 Portuguese American different restaurants in the area of Massachusetts and Rhode Island. Some restaurants serve very good but they are too small. They cannot accommodate the number of members that have attended our suppers, which have been floating from 80 to 144.

The Portuguese American clubs do not have facilities to accommodate a sudden increase in the number of members, who have arrived at the restaurant without calling previously. At one time, 32 new members arrived – without calling for reservations -- and the restaurant accommodate them! However, this episode caused all other members to be delayed in being served, which was an obvious inconvenience.

We have being asking at every supper and on this Bulletin for everyone to have the decency of calling before the supper, so the restaurant can be better prepared and therefore serve us on time, at 7 o’clock. We are trying to avoid closing the door of the restaurant for those who do not call previously. So cooperate, please. Other important facts in our choice of restaurants are the locality, served by major highways, and the quality of the restaurants. We have been using lately four restaurants. Others Academies use only ONE restaurant. That is all. So we are still giving more variety, than other Academies.

Our Bulletin and our membership. Our membership continues to grow, but there are some members that have not attended our suppers regularly. We are going to stop sending our Bulletin to those that miss three suppers on a row. We believe we have now a very nice group of mature people who feel comfortable and really enjoy the atmosphere of our suppers. We are talking about Portuguese and Americans as well. We want to salute our Comadres because they really give color and happiness to our suppers. And of course the Compadres have to accompany them…

Gifts for our raffle - dadores para a nossa rifa Son of Jimmy Ferreira, owner of Gilways’ Bottle of Bella Sera white wine; Lou and Doreen Victorino - Liquor Amaro, St. Michael, Azores; Cândido Almeida – white wine, Zinfandel; Jean Oliveira –coffee gourmet; Tony and Lizete Silva – Gallo Zinfandel; Maria Resendes –Champanhe Bellatore; Maria José Oliveira- vinho tinto; Maria de Lourdes da Silva, jogo de guardanapos bordados; Manuel Pedroso e Esposa do Friends Market, Providence – Prato para bolo; Luciano da Silva- wine Super Real; Silvia da Silva – wine do Monte; Daniel Amaral, bottle of champanhe; Academia do Bacalhau - Two books of “The Portuguese Making of America” .

We want to express our sincere thanks to all the donors because with their gifts we have been able to realize good profits from our codfish suppers and make money to buy books in English to offer them to the Libraries around this region, so that the Americans and our sons, daughters and grandchildren will be able to know more about Portugal, Azores and Madeira, in their native tongue which is English.

Sellers and cutters of the tickets Maria José Oliveira, Lou Victorino, Deodete Pacheco, Frederico Pacheco, Maria de Lourdes da Silva, Lizete Silva, Sílvia da Silva, Otília Rodrigues, and Gilda Ramos.

Our “Faithful Friend” ou “Fiel Amigo” this month: Vinho da Madeira, Caldo Verde, malassadas e chouriço português. Come to our 34th Codfish Supper and find out why several American Presidents liked so much these Portuguese delicacies!

Question from our first time Compadres at our 33^rd supper: Some of our visitors a the last supper asked us about the good qualities of the codfish. Here is an overall description of this marvelous food that exists, on our planet earth, over one hundred and fifty millions years!

Why codfish is much better for our health than red meat?
By Manuel Luciano da Silva, M. D.

Why is codfish much better for our health than red meat such as beef and pork loin? Because cod fish has excellent dietetic qualities!

(1) Has less calories because it has no sugar. It is excellent for diabetics ;

(2) It has as much protein as beef or pork. Therefore is excellent for growth!

(3) It is a fatty fish but with the right kinds of fats: linoleic acid and omega- 3, both lowering the bad cholesterol!

(4) It is rich in calcium to prevent osteoporosis.

(5) It is rich in phosphorus, needed for the good functioning of our brain.

(6) It is poor in iron, therefore preventing heart attacks.

(7) It has the same amount of salt as our plasma.

(8) It is very rich in potassium which is necessary for the healthy contraction of our muscles especially the heart.

(9) It is rich in iodine necessary for the normal functioning of our thyroid gland.

(10) It is rich in fluoride necessary to prevent cavities.

(11) It is very rich in vitamins A, D and complex B. Why? Because the codfish eat lots of plankton. What is plankton? Plankton is a Greek word that means " life that floats". Plankton is a huge gathering, like a "green sheet", that floats in the oceans, composed by many trillions of microscopic organisms. Phytoplankton is a vegetal, like algae. Zooplankton is composed of animals such as crustaceous and protozoans. The exposition of plankton to the sun, because of the phenomenon of photosynthesis,   acquires a high concentration of vitamins on which all the fishes have a delicious meal including the codfish. When we sail in the sea we can observe a certain florescence on the sea level due to reflection of the light on the plankton.

(12) I am sure you have heard of the cod liver oil, very rich in vitamins, a very good tonic for the children and grown ups. (13) Because of the excellent qualities described above,   codfish is an anti-oxidant, therefore good to prevent us from getting old.

(14) We do not know yet if codfish lowers the Homocystine which causes heart attacks when it is above normal values.

We should further analyze the effects of the linoleic acid and omega on our health: (1) They decrease the bad cholesterol in our blood; (2) They increase he HDL or good cholesterol. (3) They decrease the triglycerides s of bad fats . (4) They increase the capability of exercise. (5) They prevent the aggregation of platelets (forming blood clots) and therefore decrease the chance of heart attacks and strokes. (6) They suppress the division of the cancer cells.

The codfish and the chicken egg For many years Medicine considered the chicken egg the most complete type of food. But presently, due to the fact that the chicken egg is very rich in cholesterol (the yolk), cod fish is superior for our health because of the excellent qualities described above. The codfish DECREASES the bad cholesterol , while beef or pork loin increases the bad cholesterol, causing formation of arteriosclerosis in our arteries especially the arteries of our heart and brain. Viva the codfish! Long live the codfish, our true friend! Specific effects of linoleic and omega 3 acids: (1) Decrease the bad cholesterol in our blood ; (2) Increase the HDL or good cholesterol ; (3) Decrease the bad triglycerides or bad fats; (4) Increase the capacity of exercise; Decrease the aggregation of the platelets, therefore preventing heart attacks and strokes.

(1) Bacalhau à Lagareiro com batatas a murro;
(2) Bacalhau a Zé do Pipo
(3) Bacalhau à Gomes de Sá;
(4) Bacalhau à Brás;
(5) Bacalhoada - prato nacional Português;
(6) and Bacalhau assado à portuguesa.

Do you have any other suggestions? Let us know.

Sellers and cutters of the tickets Maria José Oliveira, Lou Victorino, Deodete Pacheco, Frederico Pacheco, Maria de Lourdes da Silva, Lizete Silva, Sílvia da Silva, Otília Rodrigues, and Gilda Ramos.

O Viver Triste dum Casal por causa da bebida

Tens filhos a sustentar

Ela

(1) Bacalhau à Lagareiro com batatas a murro; (2) Bacalhau a Zé do Pipo (3) Bacalhau à Gomes de Sá; (4) Bacalhau à Brás; (5) Bacalhoada - prato nacional Português; (6) and Bacalhau assado à portuguesa.

Do you have any other suggestions? Let us know.

Sellers and cutters of the tickets Maria José Oliveira, Lou Victorino, Deodete Pacheco, Frederico Pacheco, Maria de Lourdes da Silva, Lizete Silva, Sílvia da Silva, Otília Rodrigues, and Gilda Ramos.

O Viver Triste dum Casal por causa da bebida

Tens filhos a sustentar

Ela

(1) Bacalhau à Lagareiro com batatas a murro;
(2) Bacalhau a Zé do Pipo
(3) Bacalhau à Gomes de Sá;
(4) Bacalhau à Brás;
(5) Bacalhoada - prato nacional Português;
(6) and Bacalhau assado à portuguesa.