April Fool’s Day History

The History of April Fool’s Day!

The uncertain origins of a foolish day!

The history of April Fool’s Day or All Fool’s Day is uncertain, but the current thinking is that it began around 1582 in France with the reform of the calendar under Charles IX. The Gregorian Calendar was introduced, and New Year’s Day was moved from March 25 – April 1 (new year’s week) to January 1.

Communication traveled slowly in those days and some people were only informed of the change several years later. Still others, who were more rebellious refused to acknowledge the change and continued to celebrate on the last day of the former celebration, April 1.

These people were labeled “fools” by the general populace, were subject to ridicule and sent on “fool errands,” sent invitations to nonexistent parties and had other practical jokes played upon them. The butts of these pranks became known as a “poisson d’avril” or “April fish” because a young naive fish is easily caught. In addition, one common practice was to hook a paper fish on the back of someone as a joke.

This harassment evolved over time and a custom of prank-playing continue on the first day of April. This tradition eventually spread elsewhere like to Britain and Scotland in the 18th century and was introduced to the American colonies by the English and the French. Because of this spread to other countries, April Fool’s Day has taken on an international flavor with each country celebrating the holiday in its own way.

In Scotland, for instance, April Fool’s Day is devoted to spoofs involving the buttocks and as such is called Taily Day. The butts of these jokes are known as April ‘Gowk’, another name for cuckoo bird. The origins of the “Kick Me” sign can be traced back to the Scottish observance.

In England, jokes are played only in the morning. Fools are called ‘gobs’ or ‘gobby’ and the victim of a joke is called a ‘noodle.’ It was considered back luck to play a practical joke on someone after noon.

In Rome, the holiday is known as Festival of Hilaria, celebrating the resurrection of the god Attis, is on March 25 and is also referred to as “Roman Laughing Day.”

In Portugal, April Fool’s Day falls on the Sunday and Monday before lent. In this celebration, many people throw flour at their friends.

The Huli Festival is celebrated on March 31 in India. People play jokes on one another and smear colors on one another celebrating the arrival of Spring.

So, no matter where you happen to be in the world on April 1, don’t be surprised if April fools fall playfully upon you.

See Our Upcoming April Events at VMPCARES.COM


Oneida in Green Bay

Monday, April 18th – 8:00am departure
R.S.V.P by Monday, April 4th to (414) 607-4186

Test your luck with over 1,350 slot machines, video poker, and blackjack tables. Those who choose to play bingo can purchase an additional bingo package. You will now receive $25.00 upon arrival. Be prepared to give us your preferred players card number (if you have one) when you sign up for this trip.

Cost for this event is $30.00 per person.

Manor Park
Senior Center
8621 W. Beloit Rd.
Milwaukee, WI 53227
(414) 607-4186

“Five Wishes” National Health Care Power of Attorney Decision Day

Living Will

Tuesday, April 12th from 2-7pm
R.S.V.P. by Sunday, April 8th to Peggy at 371-7316

There are many things in life that are out of our hands. Filling out a health care power of attorney document gives you a way to control something very important – how you are treated if you get seriously ill and cannot make medical decisions. Please join us for a short presentation beginning at 2pm in our Chapel, followed by one on one assistance to fill out your “Five Wishes” document. Chaplains and Social Workers will be available to help and answer any questions. All ages are encouraged to attend. Refreshments will be provided all day. Please contact Peggy at 371-7316 with any questions. Do your loved ones know your final wishes?

Trinity Village
7300 W. Dean Rd.
Milwaukee, WI 53223
(414) 371-7316

Park Place Dinner Event “Diamonds and Martinis”

Thursday, April 14th – 5:00pm
R.S.V.P. by Thursday, March 31st to (414) 607-4186

Enjoy the Neil Diamond tribute and Las Vegas Revue, featuring Jim Best as “Mr. Martini”. Songs by Neil Diamond, Bobby Darin, Frank Sinatra, Tony Bennett, Dean Martin, Sammy Davis Jr., Tom Jones, Tony Orlando, Barry Manilow, Louis Prima, Frankie Valli and more.

Enjoy a delicious meal of wine, iceberg wedge with dressing, French bread, coq au vin Blanc (chicken in wine sauce), Lyonnais potatoes, vegetable, and dessert du jour.

Cost for this event is $20.00 per person

Manor Park
Senior Center
8621 W. Beloit Rd.
Milwaukee, WI 53227
(414) 607-4186

Say Goodnight Gracie at the Schauer Center for the Arts

Friday, April 1st – 11:00am Departure
R.S.V.P. by Friday, March 18th to (414) 607-4186

Alan Safier stars in the hit one-man show that brings the world’s funniest centenarian to life. George Burns, who spanned 100 years of entertainment is alive and kicking. A life-affirming love story that’s personally guided by a man who lived each day for all it had to offer, until he went “gently into that good night” to his beloved Gracie. We will enjoy a buffet at the Schauer Center featuring beef or chicken, mashed potatoes, seven layer salad, pistachio salad, fresh fruit with dip, rolls with butter, plus dessert. Show to follow.

The cost of this event is $68.00 per person.

Manor Park
Senior Center
8621 W. Beloit Rd.
Milwaukee, WI 53227
(414) 607-4186

Healthy St. Patrick’s Day Recipes

St. Patrick’s Day Recipes

Corned Beef Hash

A comforting dish with a healthier profile

Corned Beef Hash


2 teaspoons canola oil
1 large onion, chopped
4 cups diced cooked potatoes, or frozen hash-brown potatoes
1 cup chopped lean corned beef brisket, (4 ounces, see Tip)
1/2 cup reduced-sodium chicken broth
1/4 cup chopped fresh parsley
Salt & freshly ground black pepper, to taste
4 large eggs


In a large cast-iron skillet, heat oil over medium-high heat. Add onion and saute; until it starts to brown, 5 to 8 minutes. Add potatoes and cook, stirring, until they brown in spots and become crusty, about 8 minutes more. Stir in corned beef and broth and cook, scraping up any browned bits, until liquid is absorbed, 5 to 8 minutes. Add parsley and season with salt and pepper.

Meanwhile, fill a large skillet with 2 inches salted water and bring to a gentle simmer. Break eggs, one at a time, onto a saucer and slide into the simmering water. Poach eggs until set to desired firmness, 4 to 5 minutes.

Divide hash among 4 plates. Place eggs on top of hash.


320 calories; 13 g fat (4 g sat, 6 g mono); 240 mg cholesterol; 36 g carbohydrates; 15 g protein; 3 g fiber; 493 mg sodium; 695 mg potassium.

Per serving:

2 Carbohydrate Serving

Exchanges: 2 starch, 1/2 vegetable, 2 medium-fat meat, 1/2 fat



Red Potato Colcannon

There are countless variations on this classic Irish potato-and-cabbage combination—this is made with steamed red potatoes, sauteed cabbage and just a touch of butter.

Red Potato Colcannon


  • 1 pound small red potatoes, scrubbed and cut in half
  • 1 tablespoon butter
  • 1/2 cup onion, thinly sliced
  • 6 cups green cabbage, thinly sliced (about 1/2 head)
  • 1 cup low-fat milk, milk
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper


Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and cover to keep warm.

Meanwhile, heat butter in a large nonstick skillet over medium heat. Add onion and cook until translucent, about 2 minutes. Add cabbage and continue cooking, stirring occasionally, until the cabbage begins to brown, about 5 minutes.

Reduce heat to low. Stir in milk, salt and white pepper; cover and cook until the cabbage is tender, about 8 minutes. Add the cabbage mixture to the potatoes. Mash with a potato masher or a large fork to desired consistency.


Per serving: 182 calories; 4 g fat (2 g sat, 0 g mono); 11 mg cholesterol; 31 g carbohydrates; 6 g protein; 5 g fiber; 653 mg sodium; 842 mg potassium.

Nutrition Bonus: Vitamin C (150% daily value), Potassium (24% dv), Fiber (20% dv), Calcium (15% dv).

2 Carbohydrate Serving

Exchanges: 1 starch, 2 vegetable, 1/2 low-fat milk 



Shrimp with Broccoli

Here’s an example of international cooking at its fastest and best: a speedy Asian take-out favorite given an update with the Italian sparkle of basil, garlic and lemon.

Shrimp with Broccoli


  • 2/3 cup bottled clam juice, or reduced-sodium chicken broth
  • 1 teaspoon cornstarch
  • 1 tablespoon minced garlic, divided
  • 3 teaspoons extra-virgin olive oil, divided
  • 1/4-1/2 teaspoon crushed red pepper
  • 1 pound raw shrimp, (21-25 per pound), peeled and deveined (see Ingredient note)
  • 1/4 teaspoon salt, divided
  • 4 cups broccoli florets
  • 2/3 cup water
  • 2 tablespoons chopped fresh basil, or parsley
  • 1 teaspoon lemon juice
  • Freshly ground pepper, to taste
  • Lemon wedges


Combine clam juice (or broth), cornstarch and half the garlic in a small bowl; whisk until smooth. Set aside.

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the remaining garlic and crushed red pepper to taste; cook, stirring, until fragrant but not browned, about 30 seconds. Add shrimp and 1/8 teaspoon salt. Saute until the shrimp are pink, about 3 minutes. Transfer to a bowl.

Add the remaining 1 1/2 teaspoons oil to the pan. Add broccoli and the remaining 1/8 teaspoon salt; cook, stirring, for 1 minute. Add water, cover and cook until the broccoli is crisp-tender, about 3 minutes. Transfer to the bowl with the shrimp.
Add the reserved clam juice mixture to the pan and cook, stirring, over medium-high heat, until thickened, 3 to 4 minutes. Stir in basil (or parsley) and season with lemon juice and pepper. Add the shrimp and broccoli; heat through. Serve immediately, with lemon wedges.


Per serving: 178 calories; 6 g fat (1 g sat, 3 g mono); 172 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 25 g protein; 2 g fiber; 520 mg sodium; 459 mg potassium.

Nutrition Bonus: Vitamin C (120% daily value), Selenium (65% dv), Vitamin A (50% dv), Iron (20% dv).

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 3 very lean protein, 1 fat