The Halfway To Saint Patrick’s Day Party will be taking place on Saturday, September 20, 2008 at the Knights of Columbus Hall, located on Ryan North of Chicago Rd., starting at 7:00pm.
T-Shirts on Sale!!
Several styles and colors available! Hoodies as well!
Irish Festival at Freedom Hill
The Irish Festival at Freedom Hill was held the weekend of August 8 – 10. The weather wasn’t the best, but was reminiscent of the typical Irish weather! Even a double rainbow was ordered up for Saturday evening.
The Friendly Sons had a booth selling T-shirts. They were a great hit, with many selling out early. Shirts are still available at the Friendly Sons.
Macomb County Irish Picnic
The Macomb County Irish Picnic was attended by members from the Friendly Sons, the AOH (Casey and O’Kennedy) and the LOAH (Kennedy) divisions, their family and friends (including a few pets!). The weather did cooperate, even though there was a threat of showers that afternoon. However, the luck of the Irish prevailed and picnic goers enjoyed lots of food and refreshments, while entertaining themselves with Canadian- Rules Volleyball, rock skipping and even a boat race or two down the Clinton River.
Thanks to Mr. William Gagnon for securing the pavilion and beverage permit, and everyone else who helped in making this years picnic enjoyable for all.
Updates for the August Contests
August 1 was Hot Potato contest won by Doug Cochran.
August 8 was Hula Hoop Contest won by Dottie Chase.
August 15 was Pat Mack; Jr. trivia night won by Linda Plank.
August 22 was the Guess the Number of Beans won by Donald Lampson.
We have a special perk for our Hibernian / FSOSP members and families... a discount airfare site at www.LuckyAirFare.com $663 plus tax for round trip Detroit to Dublin Oct 7 - 21 on Lufthansa! (The Lufthansa price is normally $1141 plus tax).
The above-published photo was taken by member Erin Martin.
Radio/Television Programs
Ballykissangel (WTVS)
8.24.2008 10:30 pm The Cat and Daddy G.
8.31.2008 10:30 pm Spirit Proof
Irish Radio Hour
Sundays, hosted by Kathleen O'Neill
WNZK, AM 690, 1:30-3 p.m.
Live Internet Broadcast Every Sunday
Folks Like Us
Saturdays, hosted by Matt Watroba
WEMU 89.1 FM, 2:00-5:00 p.m.
and WDET FM, 1 to 4p.m
Sport
Celtic
8.10.2008 SPL v. St. Mirren 1-0
8.17.2008 SPL v. Dundee United 1-1
8.23.2008 SPL V. Falkirk @ Celtic Park 10:00 am EDT
All Ireland GAA Senior Semi Finals
8.24.2008 Kerry v. Cork 10:30 am EDT
8.31.2008 Tyrone v. Wexford ?
Recipes
Brown Soda Bread
3 Cups course whole-wheat flour
1 Cup all-purpose flour
1 teaspoon baking soda
½ cup sugar
1 tablespoon salt
2 large eggs
1 ¼ cups buttermilk
Preheat the oven to 375ºF. Butter and flour a 9 x 5 x 3 inch loaf pan. In a large bowl, stir together the dry ingredients. Make a well in the center. In a small bowl, whisk together the eggs and buttermilk. With a wooden spoon, stir the egg mixture into the dry ingredients. Spoon the dough into the prepared pan and smooth the top with a spatula that has been dipped in water or buttermilk.
Bake for 35 – 40 minutes, or until a skewer inserted in the center comes out clean and the bread sounds hollow when tapped on the bottom. Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Turn the bread out onto the rack and let cool, right side up, for about 1 hour to make slicing easier.
Irish Stew
2 pounds boneless lamb shoulder, cut into 1 inch pieces
2 cups barley
4 large carrots, peeled and thickly sliced
4 stalks celery, thickly sliced
3 onions, sliced
2 parsnips, peeled and sliced
5 potatoes, peeled and thickly sliced
Salt and freshly ground pepper to taste
Minced flat-leaf parsley for garnish
Brown Soda Bread for serving
In a stockpot or large saucepan over medium heat, combine the lamb with enough water to cover. Bring to a boil and skim off any foam that rises to the top. Add the barley, reduce heat to medium-low and cook, covered, and cook for 30 minutes, or until the meat is half tender. Stir in the carrots, celery, onion, parsnips, and potatoes, and season with salt and pepper. Cook for 1 ½ -2 hours, or until the meat and vegetables are tender and the stew is thickened.
To serve, ladle the stew into shallow bowls, sprinkle with parsley, and serve with Brown Soda Bread.
Bread & Butter Pudding With Hot Whiskey Sauce
Pudding
½ Cup raisins
½ Cup Irish Whiskey
5 large eggs
2 Cups heavy (whipping) cream
1 Cup sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
8 ounces (8 – 9 slices) firm white bread, crusts left on
4 tablespoons unsalted butter at room temperature
Hot Whiskey Sauce
½ cup (1 stick) unsalted butter, cut into pieces
1 cup sugar
6 tablespoons heavy (whipping) cream
¼ cup Irish whiskey
Pudding
In a small bowl, combine the raisins and whiskey and let soak for 1 hour. Butter a 9-inch square non- reactive baking dish.
In a large bowl, whisk together the eggs, cream, sugar, cinnamon, nutmeg and vanilla. Spread one side of each slice of bread with butter. Cut the slices in half diagonally and arrange half the bread in the bottom of the baking dish, overlapping the slices. Drain the raisins and sprinkle half over the bread. Repeat with the remaining bread and raisins. Pour the custard over the bread and let is soak for 30 minutes.
Preheat the oven to 400˚F. Place the baking dish in a large baking pan. Add enough hot water to come halfway up the sides of the dish. Bake for 50 to 60 minutes, or until the pudding is set and the top is golden. Remove the baking dish from the water bath and let cool slightly on a wire rack.
Whiskey Sauce
In a small saucepan over medium heat, melt the butter. Whisk in the sugar, cream and whiskey. Reduce the heat to low and simmer of 4 to 5 minutes, or until the sauce thickens. Serve the pudding warm with the whiskey sauce spooned over each portion.
September Entertainment
Friday, September 5th - The Diggers
Friday, September 12th - Rachael Taylor
Friday, September 19th - Dan McCarville
Friday, September 26th - Odd Enough
You Must Be A Member To Be Served! Any person entering club premises who will be served food or drink MUST be a member of the Friendly Sons Club. Members who have paid their dues must have their membership ID card and display upon request. Anyone who has not paid their dues will be required to purchase a one-day membership upon entering. The fee for a one-day membership is $1.00.
