DECESSI

Submit an obituary to info@ilpensiero.net by May 19, 2023 for the June issue.

Our Passionate Fr. Polizzi

courtesy of Saint Ambrose Catholic Church's Facebook Page

Monsignor Salvatore Polizzi passed away on Monday, April 24 into God’s eternal care. He had been in residence at Mother of Good Counsel Home for the last several months. He was 92 years old and had served as a pastor at St. Roch Parish for forty-plus years. We ask that you keep him and his family in your prayers. Thank you.

Business Spotlight: Mother’s Day Edition

by Courtney Kamm

Shop local for mom this Mother’s Day by grabbing a gift from Casual Mom Co! Casual Mom Co. was started in 2023 by Codie, a local mom of two who noticed a lack of quality casual wear represented online and decided to take initiative and do something about it!

Carrying a variety of quality casual wear including tees, hoodies, joggers, and more, Casual Mom Co. is on a mission to help support as many small businesses as possible. Across their website you’ll find an assortment of woman-owned, minorityowned, made in the USA, and handmade products you’ll feel good about buying.

Sign up for their newsletter to learn more about the company and stay up to date on sales, new products, and more! Visit casualmomco.com.

Instagram: casualmomco

Facebook: Casual Mom Co.

Pinterest:Casual Mom Co.

Louisa’s Creamy Tortellini, Bacon

Pasta Salad with Lemon Parmesan Dressing

The perfect side dish for your next BBQ, potluck or Sunday dinner, this salad pairs smoky bacon with the blend of four cheeses in Louisa Tortellini and complements it with a light lemon parmesan dressing. It is summertime in a bowl!

20+ MIN | EASY| 4

INGREDIENTS:

Mother’s Day Mediterranean Dip

2 cans of artichokes

1 cup of mayonnaise

1 cup of Parmesan cheese

Chop up artichokes and add the ingredients and mix together. Bake at 350 degrees for 30 minutes or until bubbly. Serve with your choice of cracker.

International Nurses Day

by Courtney Kamm

International Nurses Day is celebrated on May 12 every year to recognize the invaluable contributions of nurses to our healthcare system. This year’s theme is “Nurses: A Voice to LeadA Vision for Future Healthcare,” highlighting the crucial role that nurses play in shaping the future of healthcare.

Servings

1 Louisa Tricolor Cheese or Four Cheese

Tortellini

2/3 cup mayonnaise

1/3 cup olive oil

1 lemon for 2 tbsp. lemon juice and ½ tbsp. lemon zest

2 tbsp. Dijon mustard

1 tbsp. white vinegar

¼ cup Parmesan, grated

1 tsp. dried basil

1 tsp. dried chives

½ tsp. onion powder

½ tsp. garlic powder

A Special Note:

Shoutout to my mom, our business manager during this month of celebrating moms.

Carina Marino

and the Il Pensiero staff

Continued from page 5 to reconnect with their roots and support cultural initiatives that promote Italian heritage. Additionally, we can contribute to the revitalization of Italy’s economy by investing in businesses and encouraging economic development.

How will you help support the regrowth of Italy’s population? Let us know by emailing courtney@ilpensiero.com.

½ tsp. sugar

Salt and pepper, to taste

6 oz. bacon, thick-cut, cooked, chopped

1 cup frozen peas

DIRECTIONS:

Heat a large covered saucepan of unsalted water to boiling over high heat. Add Louisa Tricolor Cheese or Four Cheese Tortellini; stir gently. Reduce heat to medium and cook, uncovered, 5 minutes. Drain tortellini and cool completely.

In a medium bowl, whisk together wet and dry ingredients for the dressing. Place in the refrigerator and chill for 30 min. Combine cooked tortellini with bacon and peas. Toss with dressing until evenly coated.

We talked to Lisa Gandolfo, Nurse Navigator at Knights of Columbus Pediatric Developmental Center in Cardinal Glennon Children’s Hospital, about her job, why she chose nursing, and what advice she has for those entering the field:

Q: What inspired you to become a nurse and what advice would you give to someone considering a career in nursing?

A: “Healthcare interested me. Nursing was the option that I chose, not only to take care of patients but also help with educating them to care for themselves. Nursing is a great career. There are so many things you can do within nursing and it is easy to change positions as your interests change.”

Q: What is the most rewarding aspect of your job as a nurse?

A: “The most rewarding part of being a nurse for me is being able to help patients through a time when they think they are alone. Nurses work so hard to be a patient and family advocate. We are here to help when help is needed the most.”

Q: What are the biggest challenges you face as a nurse?

A: “The biggest change in nursing is finding

Continued on page 10

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Zia’s “on The Hill” Beef Soto

courtesy of zias.com

Serves two

Ingredients:

2-8oz. center-cut filets of beef

2 cups Zia’s white wine lemon butter sauce

1 cup fresh sliced mushrooms

1 tbsp minced garlic

1 tsp. cracked black pepper

Process:

Preheat the grill on medium-high heat. Cook steaks to liking, approximately 7 minutes on each side to prepare to a medium temperature. In a medium saucepan sauté garlic and pepper add mushrooms and white wine sauce to a simmer. Cook until mushrooms are tender. Pour prepared sauce over cooked beef and enjoy.

Anthonino’s Taverna’s Heating Instructions

courtesy of anthoninos.com

Frozen Pizza

Be sure to remove all wrapping and cardboard, then bake pizza directly on the middle rack in the oven at 400 degrees for 12-15 minutes until cheese is melty and a little brown.

Frozen Toasted Ravioli

Simply unpack the frozen raviolis, place onto a baking sheet, and put in a 400-degree oven for 10 minutes OR air fry on 400 for 5 minutes until golden brown and crispy. Top with grated Parmesan, dip in our famous marinara sauce, and enjoy!

Frozen Beef And Cheese Ravioli

Simply unpack the frozen raviolis, place them into boiling water for 4-5 minutes. Served with our famous marinara sauce, and enjoy!

Frozen Lasagna

Lasagna must be cooked from thawed. Allow 24 hours in the refrigerator to thaw. Bake covered on middle rack in oven at 350 degrees for 30 minutes. Uncover and cook an additional 15-20 minutes until cheese is blistering and golden brown.

Frozen Falafel

Bake falafel on cookie sheet on middle rack in oven at 425 for 8-10 minutes OR air fry on 400 for 5 minutes.

Frozen Dolmathes

Let thaw overnight in refrigerator, then simply drop prepackaged dolmathes in boiling water for 10 minutes.

Continued from page 6 time for family. The position I am in now helps me to be with my family more. When working in the hospital as a staff nurse the shifts are longer and there is a nursing shortage so you often don’t get out of work on time. It is not a 9-5 job.”

Q: How do you balance the emotional toll of caring for patients with your own well-being? What do you do for selfcare, etc.?

A: “I try not to bring my work home with me. I don’t want my family to know everything that happens in the world that nurses experience. Spending time with my family is the most important thing to me.”

On International Nurses’ Day, and every day, make sure to thank and celebrate the nurses who help care for you and your loved ones every single day!

Teacher Appreciation Day

by Courtney Kamm

May 2, 2023 is National Teacher Appreciation Day, so let’s take a moment to recognize the hard work and dedication of our teachers who play a significant role in shaping our future. Whether it’s a simple thank you note or a thoughtful gift, let’s show our gratitude to these important figures in our lives!

We talked with Kris Doder, Executive Director at Sacred Heart Villa, and Sr. Bridget Smith, Kindergarten teacher at Sacred Heart Villa and Director of Mission Advancement, about their careers as teachers, what advice they have for those wanting to become teachers, and more:

Q: When did you start teaching and what first inspired you to become a teacher? Has moving to administration changed this point of view for you at all?

Doder: “I started teaching in 1984 and my first job was at Holy Redeemer in Webster Groves. I was initially inspired to become a teacher because of my 3rd grade teacher, Mrs. Mooney. She was so creative and related to her students. I wanted to be like her. When I was a student teaching my senior year in college I was asked by a student if I could tell her about Jesus. My cooperating teacher in a public school looked at me and shook his head. I went up to the girl and told her she could ask me questions after school. This 4th grade girl changed the direction of my life. I had been applying to public schools, but I went back to my dorm and filled out applications for schools in the Archdiocese of St. Louis. She inspired me to get involved in religious education.”

Q: What are some consistent qualities you see in incredible teachers?

Doder: “Great teachers know their students and interact with them on a daily basis. Teachers are more than someone who presents knowledge. A teacher is someone who provides creative provocations and interest centers to peak the curiosity of the learner. The teacher is a master at designing a beautiful environment to naturally peak the senses of the child. Then the teacher sits back and observes the child learning and becoming independent. The teacher listens to the child as a story unfolds. This is the true joy that an incredible teacher sees each day with each child.”

Q: How do you encourage your students to become lifelong learners and pursue their goals?

Sr. Bridget: “I encourage each child to give their best effort, learn from their mistakes and be respectful of everyone. I model for them by sharing how I am still learning, discovering things, making mistakes, and learning from these. I share many stories about people who have pursued goals, worked hard and learned from their mistakes and persevered.”

Q: Can you share with us a memorable moment from your teaching career that you will never forget?

Sr. Bridget: “There are so many wonderful moments: the first time a child catches herself reading on her own, the moment a child identifies himself as being a child of God who is loved by God tremendously. I taught preparation for Reconciliation and First Communion for over 25 years which always holds a fond memory in my heart. On the other hand, I will never forget the tragic day of 9/11 when I taught in NYC a little over a mile from the World Trade Center and heard the second airplane flying low over us! I remember asking God to give me the grace to stay strong and brave for the children’s sake.”

Q: What advice would you give to someone who wants to become a teacher?

Doder: “I would offer a few words of wisdom or advice to new teachers. First, know if you are called to a ministry to share God’s love with others. Second, explore and figure out the age groups you want to teach. Finally, take time to listen and show each child that you care. Being at Sacred Heart Villa for the past 12 years has been a blessing. The young children share their love of Jesus with me and others. Education is a gift that lasts a lifetime. I am glad that I am part of this beautiful field and ministry.”

Sr. Bridget: “Be patient with yourself, your students, and their parents. A teacher is not one who knows it all, but one who knows that each child has potential. A child is not one to be molded but one to be unfolded.”

Do you have a teacher who has drastically impacted your life? Write them a “thank you” note and we will publish it! Email to courtney@ilpensiero.net.