Heritage and Culture / Fall 2011
QAS parishioners enjoy fellowship in Christ through a variety of ministries and societies. So blessed, QAS parishioners evangelize by praying and sharing themselves in the proud and spiritual manner of their forbearers.
Our International Rosary offers an open and inviting welcome to everyone. The International Rosary is a testament of our love of The Blessed Virgin Mother as we appreciate and pray to her in many of the beautiful languages of the world.
I have had the pleasure of enjoying exposure to other cultures through a variety of venues. Sometimes people talk about their childhood memories. I am sure you have also enjoyed listening to those who reminisce, although for some the memories are bittersweet.
Others talk about their acculturation into the American life style. Some people discuss cultural traditions. Traditions sometimes serve as examples of an identity or legacy that perhaps subsequent generations will remember and revere. For some people song, dance, food, literature, music evokes feelings of “home” and can transport the rest of us “home” with them!
I am Caribbean. I love my rich culture and beautiful heritage. While I appreciate my roots, I can also enjoy and develop varied tastes in art, music, food, theatre, etc. Our “oneness” allows anything we are exposed to lovingly, to resonant within us and become a source for shared enjoyment.
From Charlie Pride to Cecillia Bartoli or The Mighty Sparrow to Hector Devoe, and Maria Tallchief, please use this forum to share with us your favorite stories, people, and songs. Below is a sampling of a few of my personal favorites:
à Drama: “The Great King Sejong” and “Sue Thomas FBEye”.
à Music: Andreas Vollenweider, Kathleen Battle, YoYo Ma, Sting, Al Jarreau and Andrea Bocelli.
à Artist: Constantin Brâncuşi.
à Restaurants: Sugar Cane located at 238 Flatbush Avenue, At Bergen Street 718-230-3954. God Is located at 687B Washington at Prospect Place, 347-240-4217
à Secret (I Already Copyrighted This) Recipe: Stuffed Fish
Diane’s Stuffed Fish
I started a new Thanksgiving Feast tradition by replacing turkey with fish. My family enjoys this dish so much that it is expected every Thanksgiving and Christmas at the very least!
Sorry, I don’t measure. I’m a product of the outstanding tradition I carry with me from my Grandma and Ma who cook by feel, sight, smell, taste and common sense!
Whole fish (Bluefish usually or whatever looks fresh that morning)
Old Bay Seasoning
EVOO (Extra virgin olive oil)
Fix shrimps (cleaned and de-veined) as you would scampi (sauté lightly, don’t overcook in garlic, onion with EVOO).
Keep head (yours and the fish) on.
Once cleaned and scaled, place the fish in a shallow baking pan lined with aluminum foil allowing enough foil to cover the fish completely on all sides.
Layer the fish cavity with sliced ginger, sliced lemon, shrimp and fresh leaf spinach.
Generously sprinkle Old Bay throughout. Place any remaining shrimp, spinach, lemons, garlic etc, around the fish, and seal completely in foil. Bake at @350 degrees.
Test flaking periodically, and re-seal. White moist flaking indicates when done.
Let rest on stove, if your family will allow. If not enjoy hot or cold. (Well, ours never lasted long enough to get cold. You tell me!) Now I have to make two each holiday; I can’t get away with just fixing one stuffed fish anymore! “Oh me mother, oh me father.”
Would you like to add a section on favorite sayings, terms, colloquialisms? It might be fun! Let’s share.
Question: When do you use the term “manseemeclothes”?
Answer: When a person wears clothes “too squeeze-up”, too tight or too revealing. Eh, eh.
Peace, Diane Ward
PS How do you define heritage, culture, identity, and tradition?