By Carole Meghreblian
FLArmenians Naples Contributor
Last month, the Armenian Church of Southwest Florida (ACSWFL) mission parish collected $1,067 as part of the Diocese’s Department of Mission Parishes food drive for children in need.
The funds were donated to the Harry Chapin Food Bank of Ft. Myers, in memory of the children who were victims of anti-Armenian pogroms in Azerbaijan (1988-89) and the war in Nagorno-Karabagh (1991-1994).
The Harry Chapin Food Bank serves five counties in southwest Florida: Charlotte, Collier, Glades, Hendry, and Lee. In 2011, they distributed 15 million pounds of food and other grocery items valued at $24.9 million, to more than 160 non-profit partners who serve more than 30,000 people monthly. This is a first-time collection for the ACSWFL, and they intend to make it an annual event.
Festival of the Arts Boca at Mizner Park Amphitheater to Feature Peter Oundjian
Featuring Conductor Peter Oundjian
& Pianist Valentina Lisitsa
Friday, March 15 – 7:30 PM
Don’t miss out on this opportunity to see Peter Oundjian, famed for his orchestra-building skills and audience engagement, perform with a top tier orchestra and acclaimed pianist.
For more information on the Festival of the Arts Boca or to purchase tickets please click here.
Florida Armenians Kef Night
The Greek Bistro
1880 N Congress Ave. Ste #190
Boynton Beach, FL 33426
Saturday, March 16 – 10:00 PM – 2:00 AM
Featuring Special Guest DJ George playing the finest Armenian, Greek, Arabic and Top 40 music all night long. Food and drink specials included for Florida Armenians. Parking garage directly adjacent to The Greek Bistro is recommended.
Armenian Assembly of America & South Florida Regional Council Annual Briefing & Reception
Sunday, March 17, 2013
5:00 PM – 7:00 PM
At the home of
Marta & Jim Batmasian
Boca Raton, FL
Hors d’oeuvres and Cocktails will be served
Please RSVP by Wednesday, March 14, 2013 to Carol Norigian at (561) 734-0133 or via email at email@example.com.
St. David Armenian Church Charity Golf Tournament
Via Mizner Golf & Country Club
Boca Raton, FL
Rain or Shine
Registration: 10:30 AM -12:30 PM Dinner: 6:00 PM
18 Holes of Golf, Cart Rental, Box Lunch, Buffet Dinner and Driving Range Included in Registration Fee.
Golf Tickets $195 / Dinner Tickets $50
For more information or to register contact: Sonia Janian at (561) 965-2664 or firstname.lastname@example.org.
By Robyn & Doug Kalajian
FLArmenians Cuisine Contributors
The Women’s Guild of St. David Armenian Church in Boca Raton, FL has a special way of observing michink, or mid-lent – with a potluck dinner. This year our dinner will be held on Wednesday, March 13th in Mardigian Fellowship Hall. Each guild member is asked to bring a Lenten recipe large enough to serve 6 people. Attendees eagerly sample a wide variety of tasty, healthy Lenten recipes, while enjoying the camaraderie of everyone present.
Upon the conclusion of the meal, a brief service is conducted by the Very Rev. Father Nareg Berberian.
I don’t know what the other members will be bringing, but I’m planning to contribute one of the following green bean recipes; I haven’t decided which yet.
Option #1: A fresh and delicious way to prepare green beans.
Green Beans with Orange Dressing
- 1 1/2 pound green beans, stems trimmed and cut in half
- 2 teaspoons grated orange zest
- 1/2 cup orange juice
- 1 tsp. salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup toasted unsalted pistachios, chopped
- 3 tablespoons thinly sliced fresh mint leaves (or 1 tsp. dried mint, crushed)
- Steam beans until tender (they should still be bright green), about 5 minutes.
- In a small bowl, whisk together orange zest, juice, salt and pepper.
- Place green beans in a serving bowl; toss with orange dressing.
- Garnish with a sprinkling of pistachios and mint. Serve hot or at room temperature.
Option #2: A reliable stand-by recipe.
Lenten-Style Green Beans
- 1 small onion, coarsely chopped
- 2 garlic cloves, minced
- ¼ cup olive oil
- 1 ½ lbs. Italian pole beans or string beans, fresh or frozen (defrosted)
- 1 cup tomato Sauce
- 1- 15 oz. can diced canned tomato with its liquid
- 1 cup water (more if needed)
- salt, black pepper, allspice to taste
- ¼ Tbsp. cayenne pepper, optional
- In a medium sized pot, heat the olive oil over medium heat. Sautė onions and garlic until the onions become translucent. Reduce heat to low. Add the beans, cover, and cook for about 15 – 20 minutes, stirring every few minutes to prevent burning. (At this point no liquid has been added.)
- Add the sauce, diced tomatoes, water and seasonings. Mix well; cover and cook on low for 30 minutes till the green beans are tender.
- Add additional water, and adjust seasonings, if necessary.
Can be served hot or at room temperature.