{"id":5644,"date":"2015-01-28T14:15:34","date_gmt":"2015-01-28T14:15:34","guid":{"rendered":"http:\/\/alps.asmlt.com\/?page_id=5644"},"modified":"2015-01-29T07:17:30","modified_gmt":"2015-01-29T07:17:30","slug":"november-2006","status":"publish","type":"page","link":"https:\/\/alpsmalta.com\/?page_id=5644","title":{"rendered":"NOVEMBER 2006"},"content":{"rendered":"

FOR OUR DEAR DEPARTED \u2026<\/strong><\/p>\n

As has now become customary every November, the Council of Administration of the Association of Lyceum Past Students is organising Holy Mass for the repose of the souls of relatives of ALPS members, past Lyceum students and masters and relatives of the Pwales community. In the forefront among equals will be the soul of ALPS Founder and first President Dr Guido Saliba, still so deeply missed.<\/p>\n

The Mass will be held on Saturday 25th November at 4.30 p.m.<\/strong> at the St Anne Chapel in Pwales Valley. It will be said by ALPS Spiritual Director Fr William Bartolo OFM Conv. and possibly some other ALPS member or Lyceum past student.<\/p>\n

The event is being held so unusually late in November because the Restoration Unit of the Government\u2019s Works Division is carrying out important maintenance works on the ceiling, which is estimated to be completed just days before the Mass.<\/p>\n

YULETIDE DINNER<\/strong> <\/p>\n

This year\u2019s ALPS Yuletide Dinner will be held at 8.30 for 9 p.m. on Saturday 2nd December<\/strong> at the Master Deck Restaurant of the Coastline Hotel at Salina Bay, where there are no parking problems. The price will be Lm7.75 per person, payable to ALPS, and there will be the usual high-quality raffles. <\/p>\n

The event is bound to bring back vivid and indelible memories of the greatest Yuletide Dinner in the history of ALPS, when 300 people filled the brand-new Central Ballroom of the SAS Radisson Golden Sands Resort & Spa. As on that memorable night, besides the enjoyable atmosphere and camaraderie<\/em> ALPS members and friends as well as their guests are being offered the opportunity to stay overnight on bed-and-breakfast basis for just Lm14 per double room, Lm20 per triple room and Lm11.50 per single room.<\/p>\n

The proposed menu can be perused on the flyer with this issue. It will be appreciated if bookings and payments (by 30th November for dinner, first-come first-served for overnight) can be made early with ALPS Secretary-General Alex Borg (see masthead for details) or Social and Cultural Commission Chairman Alfred G. Formosa on telephone 21 383486 or e-mail agf313@yahoo.co.uk.<\/p>\n

LAUNCHING THE CHANTICLEER<\/em> 2007<\/strong> <\/p>\n

Following the generally-acclaimed publication of The Chanticleer<\/em> in October 2005, the ALPS Communications and Publications Commission is determined to leave no stone unturned to ensure that the next issue, in October 2007, will be a commensurate success.
\n Some contributors to last year\u2019s edition have already been individually approached to write other pieces for the next edition, but this is a general clarion call for any Lyceum past student to put pen to paper (fingers to keyboard, most likely!) to contribute to the next successful The Chanticleer<\/em>. Contributions may be historical, nostalgic, contemporary or poetic, and even controversial. It will be appreciated if all contributions are accompanied by author\u2019s picture.<\/p>\n

Old school or class pictures will be especially welcome, preferably (but not necessarily) with names and surnames and class identity. The Chanticleer<\/em> will appeal to readers to supply missing names and surnames.<\/p>\n

Contributions should be addressed to Editor Laurie Vella at 1 Triq Carlo Zabarella, Ta\u2019 Giorni STJ 09 (see masthead for other details).<\/p>\n

WELCOME LATE NEWS<\/strong><\/p>\n

ALPS News<\/em> has just been informed that the Association has been allocated a new e-mail address: ALPS@global.net.mt<\/a>. Very easy to memorise, don\u2019t you think?<\/p>\n

Messages to this address will all go to Secretary-General Alex Borg, who will then distribute to Council members as necessary.<\/p>\n

For a time, messages to Alex\u2019s personal business address studiomoda@global.net.mt<\/a> will be answered, but the earliest possible use of the new address would be most welcome. In the meantime the Council of Administration thanks Alex for having made his business address available to the Association for so many years.<\/p>\n

FOR YOUR DIARIES<\/strong><\/p>\n

The annual ALPS Foundation Day Concert for 2007 will be held on Saturday 28th April<\/strong>. If plans materialise it will constitute a departure from the concerts held over the past few years. ALPS Deputy President Joe Fenech, the driving force behind our musical activities throughout every year, is doing his best to make it another evening to remember. Watch this space \u2026 <\/p>\n

 <\/strong>MEMBERSHIP FEES<\/strong><\/p>\n

Individuals who have not yet done so are invited to send in their membership fee of Lm3 for 2006 to Treasurer David Abela at \u201cJuniper\u201d, Triq Ganni Vella, Tal-Qattus, Birkirkara BKR 13. <\/p>\n

In keeping with a decision taken during the 2006 AGM, membership fees from 1st January 2007 will be Lm5 per year or Lm30 for life membership.\n <\/p>\n\n\n\n
\n
\n

HELP TO MAKE A.L.P.S. BIGGER AND BETTER<\/em><\/strong><\/p>\n

    \n
  • \n
    Give Alex Borg your updated e-mail address so that we can cut postage costs.<\/div>\n<\/li>\n
  • \n
    Give a donation of Lm2 to help defray costs of printing The Chanticleer<\/em>.<\/div>\n<\/li>\n
  • \n
    You MUST be in touch with former Lyceum students who are not members of ALPS. Persuade them to join!<\/div>\n<\/li>\n<\/ul><\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
    \n
    \n

    GRAND BUFFET YULETIDE DINNER<\/p>\n<\/p><\/div>\n

    2nd December 2007<\/strong>
    \n COASTLINE HOTEL
    \n SALINA BAY <\/p>\n

    Selection of Hors d\u2019Oeuvres and Salads<\/strong><\/h3>\n

    Selection of cold meats, fish and terrines with a fresh selection of natural and composed salads and dressings<\/em><\/p>\n

    Soup<\/strong> <\/h3>\n

    Cream of Mushroom soup with garlic croutons<\/p>\n

    Pasta<\/strong> <\/h3>\n

    Penne with spicy pork Bolognese and mixed peppers<\/p>\n

    From the Hot Counter<\/strong><\/h1>\n

    Roast Turkey breast with bacon and walnut farce,
    \n tarragon and cider gravy (Carvery)<\/p>\n

    Baked Perch with gremolata crust , ginger and mustard cream
    \n (Crust: lemon zest, parsley, garlic, olive oil, fresh breadcrumbs)<\/p>\n

    Beef Stroganoff with gherkins and mushrooms
    \n in creamy red wine sauce<\/p>\n

    Pilaf Rice (V.)
    \n with vegetable and walnut parcels<\/p>\n

    Seasonal Vegetables and Potatoes<\/p>\n

    Assorted Cheeses and Biscuits<\/strong><\/h1>\n

    Desserts from the display<\/strong><\/p>\n

    Glass of wine\/water and coffee<\/strong><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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