November Events Psychic Fair Saturday, November 22, 2008 12 – 5 $30.00
Irish Rock Night Wednesday, November 26th, 2008
Founders Day Dart Tournament Friday, November 28th, 2008 Open To All
December Events Annual Christmas Party December 5, 2008 Featuring: The Diggers
January Events General Membership Meeting January 18, 2009 2:00 pm
February Events Super Bowl Party February 1, 2008
T-Shirts & Hoodies on Sale!! Several styles and colors available! Hoodies $30 T-Shirts $12
Past Events Oktoberfest – Saturday October 4 A good-sized crowd was present. Diggers wowed the crowd with their usual hits and their Lederhosen and suspenders.
German beer, brats, sauerkraut balls, apple-bread pudding were served, along with root beer, root beer floats and Orange Julius for the kids.
General Membership Meeting – October 19 Due to low attendance, an official meeting did not take place
Halloween Party – Friday, October 31 Costume Contest Winners: Best Overall – Swat Officer – Trevor Sielaff Scariest – Skeletor – Aaron Most Original – Court Jester – Paul Gowdy Funniest – Old Hooters Waitress – Bill Misiuk Sexiest – Mrs. Zorro – Julie Sullivan
Radio/Television Programs
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
BroadwayOnstage has just opened a new run of Harvey, which is of particular interest to Irish people and those who are interested in Irish Culture.Read a review of the play at http://tinyURL.com/HarveyPlay http://media.www.themichiganjournal.com/media/storage/paper255/news/2008/09/09/Features/harvey.Celebrates.The.Dreamer.In.All.Of.Us-3421706.shtml
Sport Celtic 10.4.2008 SPL v. Hamilton Academical 4 - 0
10.18.2008 SPL @ Inverness CT 2 - 1
10.21.2008 Champions League @ Manchester United 0 - 3
10.25.2008 SPL v. Hibernian 4 - 3
10.29.2008 SPL @ Kilmarnock 3 - 1
11.2.08 SPL @ Heart of Midlothian 2 – 0
11.5.08 Champions League v. Manchester United 1 – 1
11.8.08 SPL v. Motherwell 2 – 0
11.12.08 SPL v. Kilmarnock 3 – 0
11.16.08 SPL @ Hamilton Academical 2 - 1
11.22.08 SPL @ St. Mirren 7:30 EST
11.25.08 Champions League @ Aalborg BK 2:45 pm EST
11.29.08 SPL v. Inverness CT 10:00 EST
This Month in Irish History Oct. 14, 1318 - Battle of Faughart. Edward Bruce defeated and killed by John De Berminghham.
Oct. 11 1649 – Cromwell takes Wexford, second massacre. October 1761 – Beginning of Whiteboy movement in Munster.
October 20-21, 1803 – Thomas Russel convicted and executed for high treason in Downpatrick.
October, 1871 – Fenian invasion of Canada
October 6, 1891 – Death of Parnell
October 10,1918 – Mailboat Leinster sunk by German submarine between Kingstown and Holyhead. 500 people drown.
October 25,1920 – Terence McSwiney, Lord Mayor of Cork, dies in Brixton prison on 74th day of hunger strike.
October 25, 1922 – Constitution of the Irish Free State approved by the Dáil.
October 10, 1923 – Irish Free State admitted to League of Nations.
October 3-14, 1932 – Strikes, marches and riots in Belfast in protest against unemployment.
October 26, 1943 – Comhdail Naisiunta na Gaeilge, coordinating body of for Irish language organizations formed.
October 3, 1961 – Ireland enters UNESCO.
October 27, 1980 – Seven republican prisoners in the Maze prison begin hunger strike in protest of prison regulations.
October 3, 1981 - Second hunger strike called off after several hunger strikers die (including Bobby Sands).
October 25, 1985 – First commercial flight from Knock airport.
Recipes Baked Limerick Ham One 4-5 pound cured ham leg ¾ cup Dijon mustard About 25 whole cloves 1 cup dark brown sugar 1 cup honey Parsley Sauce for serving Put the ham in a Dutch oven and cover with cold water. Bring the water slowly to a boil, then cover and reduce the heat to medium-low. Simmer, skimming the water occasionally to remove any foam that rises, for 1-1 ½ hours (about 20 minutes per pound), or until the meat is tender when pierced with a fork. Remove from the heat and let the meat sit in the cooking liquid for 30 minutes. Preheat the oven to 325ºF. Remove the meat from the liquid and transfer to a large baking pan. With a sharp knife, skin and score the fat in a diamond pattern, cover with the mustard, and stud with a whole clove in the center of each diamond. Sprinkle with brown sugar and drizzle with honey. Bake for 30-35 minutes, or until the ham is golden. Remove from the oven and let rest for 20 minutes before carving. Slice the ham and serve it with mashed potatoes and Parsley sauce.
Parsley Sauce 4 tablespoons unsalted butter 3 tablespoons all-purpose flour ¼ cup bacon cooking liquid 1 ¼ cups hot milk Salt and freshly ground pepper to taste ½ cup minced fresh flat-leaf parsley In a small saucepan over medium heat, melt the butter. Gradually stir in the flour. Cook for 1-2 minutes or until blended. Slowly stir in the cooking liquid, then the milk. Bring to a boil and cook, whisking constantly for 3-5 minutes, or until slightly thickened. Add the salt, pepper and parsley and cook, whisking constantly, for 3-5 minutes more, or until the sauce is smooth.
Esther Dunne’s Bacon Potato Cake 8 ounces russet potatoes, peeled and cut into 2 inch pieces 3 tablespoons unsalted butter 2 tablespoons warm milk 1 tablespoon of dried herbs such as tarragon, thyme and marjoram 2 tablespoons minced flat-leaf parsley 1 ½ teaspoon ground nutmeg 2 streaky bacon rashers, chopped 2 leaves cabbage, finely chopped All-purpose flour 1 large egg with 1 tablespoon of water Fresh white bread crumbs Canola oil Cook potatoes in boiling, salted water for 12-15 minutes or until tender. Drain and mash. Recover and return to low heat for 2-3 minutes to dry potatoes. Remove from heat, add butter and milk and stir until smooth. Stir in dried herbs, parsley, nutmeg, salt and pepper. Let cool 5-8 minutes. Cook bacon 3-4 minutes each side. Drain on paper towel. Cook cabbage using the same skillet 4-5 minutes or until wilted. Stir cabbage in with the potatoes, crumble in the bacon and stir. Shape potatoes in 4 evenly sized cakes. Dredge each cake in flour, dip in egg and cover with crumbs. Heat oil in a large skillet over medium-high heat. Cook cakes 3-5 minutes on each side.
Guinness Black & White Chocolate Mousse Black Chocolate Mousse 8 ounces semisweet or bittersweet chocolate, chopped or grated ½ Cup (1 stick) unsalted butter ¼ Cup superfine sugar ¾ Cup Guinness Stout 3 large eggs, separated 1 Cup heavy (whipping) cream
White Chocolate Mousse 6 ounces white chocolate, chopped or grated 1 Cup heavy (whipping) cream To make the black chocolate mousse: In a small bowl set over a pan of simmering water, or in a double boiler, combine the chocolate, butter and sugar. Stir until the chocolate has melted and the mixture is smooth. Stir in the Guinness and whisk in the egg yolks. Remove from heat. In a small bowl, whip the cream with an electric mixer until soft peaks form. Fold the cream into the chocolate mixture. With clean beaters, in a medium bowl, beat the egg whites with an electric mixer until stiff peaks form. Fold the whites into the chocolate mixture. Fill 8 wine or parfait glasses three quarters full with the chocolate mixture. Refrigerate while preparing the white chocolate mousse. To make white chocolate mousse: In a small saucepan over medium heat, combine the white chocolate and ½ cup of the cream. Stir until the chocolate has melted and the mixture is smooth. Remove from the heat and let cool, stirring once or twice, for 30 minutes, or until thickened. In a small bowl, beat the remaining ½ cup of cream with an electric mixer until stiff peaks form. Fold the whipped cream into the white chocolate mixture. Spoon the mixture over the top of the chocolate mosses and refrigerate for at least 2 and up to 24 hours.
November Entertainment Friday, November 7th – The Diggers Friday, November 14th – Rachael Taylor Friday, November 21st – Dan McCarville Saturday, November 22nd – Psychic Fair Wednesday, November 26th – Irish Rock Night Friday, November 28th – Founders Day Dart Tournament
2009 Dues Members can now pay their 2009 dues. For your convenience, a form is included in this newsletter. The club needs your support. Early payment will be for 2009 only, not for the remainder of 2008.
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.