On Sunday afternoon the family of Jimmy Selerno held a birthday party for his 80th birthday.  The party was held at Jimmy's Diner and it was an open house with invitations for everyone to attend.  There were several hundred people there.  They were former workers, former employers, neighbors, family and friends from throughout Harrison County. Jimmy was so pleased and overwhelmed that so many would come out to honor him. I especially want to call attention to his son and daughter for having the foresight to plan this party. I know they could not have given a better gift to their father. He will always remember this event as the best birthday present ever. Jimmy had the opportunity to visit with all his friends and everyone really enjoyed all the food prepared by Jimmy and his staff and family.  Happy  Birthday Jim Salerno and many more in good health.  I especially enjoyed having the opportunity to visit with all my Shinnston friends.

 

Sunday was a day for gathering and the first event Dave and I attended was the Sons of Italy Annual Picnic. It was held at the Clarksburg City Park and the food was catered by The Bluebird Store.  It seemed to me that it was better attended than last year, but one thing is very evident and that is that the  membership continues to get older.  I wish we could encourage younger people to join this organization.  Call president, Becky Sprout or treasurer, Bill Rota for more information.  The membership supplied the deserts and they were all very delicious. We spent the afternoon playing bingo with Mr. Audia calling the numbers. Our next annual event for this group will be the Christmas party.  Members will receive notices in the mail of the date and place.

 

Before leaving to attend these events on Sunday I sliced green tomatoes, peppers and fresh garlic to prepare my "saliata." On my last trip to Ohio I found a crock pot liner at a Goodwill sale.  This is perfect for putting saliata in.  I will give you a quick refresher on making this dish.  After the ingredients are sliced,take the crock and place several tablespoons of canning salt in the bottom. I use canning salt because there is not iodine in it and it will not leave a tinny taste to your tomatoes. Next I layer the tomatoes , sliced fresh garlic, and a few small sliced thin skinned peppers.  Sprinkle each layer with a tablespoon of fennel seed and several tablespoons of salt.  Continue layering in this method until you have used all of your ingredients. Place a small plate on the top and put a weight on the plate.  This time I am using a 10 pound bag of sugar enclosed in a plastic bag.  As it sets, water will rise to the top, Throw the water off without disturbing the layers.  This will  need to set for about four or five weeks.  When ready to take out of crock. wash thoroughly, drain good and place in plastic bags.  They will freeze great and will be ready for use this winter.  We like to take them from the bag, place them in a skillet with browned garlic cloves and let them get warm. If you like the taste of fennel you might want to add a teaspoon of fresh to the mixture.  Some people like to eat them as a salad.  However, they are great, especially with minestra or soup beans.

 

Now I am waiting for the  mushrooms. 
With all this rain they should be coming soon and I hope this is a good year for them. If you are interested in mushrooms, be sure to get a copy of Goldenseal magazine as there are three articles in it about mushrooms.  Arriverdici, the cookbook has all the recipes for preparing mushrooms.  Be sure to get a copy.

 

I usually keep you updated on what is going on with the PWA of Harrison County.  Yes, this is the former YWCA and we are located in the same location on 305 Washington Avenue in what is now known as the Uptown Event Center.

 

Get ready for Fall;  it is on its way.  Keep in touch and until next week "Now You Have Heard It Through The  Grapevine."