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December 30, 2016     Post-Gazette
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December 30, 2016

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POST-GAZETTE, DECEMBER 30, 2016 PAGE 9 ABOUT THIS 8< THAT with Daniel A. DiCenso The Making of a Happy New Year I gave up the quest for a for granted. I can give some ex- them happen, but we should perfect year right around the amples. If anyone spoke to me not use a calendar year as the time I realizedhow unpredict- eight years ago, I would have absolute deadline. able life is. Still, as the new said that my resolution was to To me, that is part of the fun year approaches each year, be a homeowner by the end ofof life. Life doesn't happen in I am reminded of how much 2009 and have a publisher for order and it doesn't come with importance we put on each my book. Well, I didn't buymy aprogrammer. Life will take its coming year to be the best year first house until the summerown course and we will have yet. of 2015 and I only got serious to work with it. It's been my Resolutions are fun. We love about my book in 2010. experience that each- time I to dream of what we hope to But you know what? I'm glad tried to blueprint my year, my accomplish and the things we I bought my house when I did, plans went sideways and life want to do. I love thinking about because I did so as a more in- took a direction of its own. But New Year resolutions and I don't formed buyer and it's made me I discovered a new way of look- reserve doing so only on New both a better homeowner and ing at things that put my rigid Year's. I'm always planning, landlord. I am certainly glad I planning to shame. always thinking big, always didn't finish my book in 2010, I still think of resolutions. It's dreaming. I have a lot of ambi- because I~e since changed its important to know what our tion and almost all the work I do direction many times until it goals are precisely because they is labor of love. If nothing else, reached its present form which take so long to reach, usually my New Year's resolutions help truly reflects my passion and a lot more than a mere year. me put my ducks in a row. But I research. So make those resolutions and work on my dreams year round And that's why I don't take my take them seriously, but don't because I've learned that as resolutions on New Year's Eve hold yourself to a year. Know much as I may want to accom- too seriously. They are simply that if you really want some- plish them within the span of a my lifelong goals and I workthing, you will make it happen. year, life often has other plans, my-hardest on making them I always have. In the meantime, And so be it. That is, after all, happen as soon as possible, but don't forget to enjoy life and al- the beauty of life. It is full of sur- leave room for the unexpected- low it to take its own way. And prises, some good some bad, but ness of life. If we are serious most of all, be happy in this it is healthy to never take things about our goals, we will make new year. First Night Day (Continued from Page 1) Eric German and Orchestra Bradley Barlett-Roche with a robust line-up of local performers, including Chinese lion dancers, live bands, and DJs. The event's popular ice sculpture gallery will also popu- late Copley Square, and the surrounding Back Bay area. Should guests need a place to warm-up, the Boston Public Library's Central Library will offer fun and educational activi- ties such as magic shows, face painting, and exhibitions to ex- plore throughout the afternoon. The Old South Church will captivate audiences throughout the day with performances from "Meet the King of Instruments" and Boston's "Best of Brass, Pipes and Pops." Spectators may make their way to the Bos- ton Common by following the annual "People's Procession" which begins in Copley Square at 6:00 pm and processes to Boston Common for the Fam- ily Fireworks show produced by the City of Boston and the Mugar Foundation. The six hours of evening festivities will conclude at Copley Square with the "Copley Countdown" to mid- night, featuring a spectacular pyrotechnic and light display above the Fairmont Copley Plaza Hotel. Please note that the mid- night Boston Harbor fireworks have been relocated to the Copley Countdown in Copley Puppet Showplace Theater Square. For more information on First Night First Day Boston 2017, please visit: www.Yir~- or follow us on Facebook,o @FirstNight on Twitter, ~/~rstnightboston on Instagram, or follow the con- versation using #FirstNtght- Boston. Ice Sculptures Cask Mouse Recipes from the Homeland by Vita Orlando Sinopoli COPYRIGHT, ALL RIGHTS RESERVED SALMON STEAKS Broiled or Grilled 4 salmon steaks cup lemon juice 2 medium onions 1 teaspoon cider vinegar cup olive, canola or (optional) vegetable oil 2 tablespoons of butter or 2 tablespoons mayonnaise margarine SALMONBTEAK: Spread some oil or mayonnaise on the bottom of a broiling pan. Then spread a little oil or mayonnaise over the top and bottom of each salmOn steak before placing in the broil- ing pan. Place in preheated oven about two inches from broiling unit. Turn steaks to broil on both sides slowly. Steaks will turn whitish in color when they are cooked. Depending on size, broil- ing time will be about fifteen to twenty minutes. Then set broiling pan with steaks aside. ON/ONS: Remove outer skin from onions. Cut onions in half, lengthwise, and then into %-inch slices lengthwise. Set aside in a bowl. Heat oil in a skillet. Add butter or margarine and onion slices to the skillet. Stir and simmer until onions are about to brown slightly. Remove from burner and add lemon juice. Add vinegar (optional). Stir and return to burner. Simmer slowly a few seconds. Remove from burner. Spoon onions and liquids from skillet over each salmon steak in the broiling pan. Cover with aluminum foil and return to heated broiler for about a minute. To slightly brown tops, remove cover and broil for a few seconds longer. Serve each steak topped with onions and liquids from broiling pan. Serve with rice pilaf and vegetable or salad of choice. Serves four. NOTE: My mother-in-law, Mary Sinopoli, told me often about how she loved to grill her fish or beefsteaks over the hot coals of her Glenwood kitchen stove. From her, I learned to try salmon steaks grilled during the summer overour gas-burning grill. I spread a little oil over each steak before grilling both sides of the salmon. I use my mother's old heavy aluminum skillet over our grill to prepare my onions, oil, and butter and lemon juice mixture. We do experience a different flavor by preparing this recipe in this manner. Either way, this is an enjoyable and easy meal to prepare. 1st Generation VrrA Ot~LANDO SINOPOXl Italian-American Vita Orlando Sinopoli Shares with us a delightful recollection of her memories as a child growing up in Boston's "Little Italy'" and a collection of Italian family recipes from the homeland. Great as Gifts FROM MY BAKERY PERCH available on AMAZON.COM and in local bookstores -- ask for Hard cover #1-4010-9805-3 ISBN Soft Cover #1-4010-9804-5 ISBN