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January 24, 1924- January 4, 2019
Funeral services for Joseph “Joe” Governale will be held Wednesday, January 9, 2019, at St. Joseph Catholic Church in Patterson during an 11 a.m. Mass of Christian Burial. Following the Mass, he will be laid to rest in the St. Joseph Cemetery Mausoleum, with Military Honors provided by the LA National Guard and the East St. Mary Veteran’s Funeral Squad. Father Herb Bennerfield will be the Celebrant for the Mass with Father Angelo Cremaldi concelebrating.
A gathering of family and friends will be held Wednesday at St. Joseph beginning at 9 a.m. until time of service.
Joe was a native and lifelong resident of Patterson who passed away at the age of 94 at his home on Friday, January 4, 2019, surrounded by his wife and friends. He was a veteran of the United States Army having served during World War II and being Honorably Discharged with the rank of Staff Sergeant. Following his service in the Army, Joe became a licensed barber and opened Joe’s Barber Shop in Patterson where he worked in the barber business for over 70 years.
Those he leaves to cherish his memory include his beloved wife of 70 years, Alda Pinho Governale; two sons, Michael Governale and his wife Elizabeth of Raleigh, North Carolina and Glenn Paul Governale of Columbus, Georgia; three grandchildren, Casey Vance, Carlie Steppe and Jody Governale; three great-grandchildren, Tyler Vassallo, Lane Edwards and Alyssa Steppe; two great-great-grandchildren, Jasmine and Liam; as well as a host of nieces, nephews, family members, and friends.
He was preceded in death by his parents, Frank Governale and Genina Catalinotto Governale; five brothers, Benny, Luke, Russell, Anthony and Carlo Governale; and three sisters, Marylena Pearce, Virginia McCann and Josephine Resignola.
Family and friends may view the obituary and express their condolences online by visiting www.iberts.com.
Arrangements have been entrusted to Ibert’s Mortuary, Inc., 1111 Lia Street, Patterson, LA 70392, (985) 395-7873.

A 49-year-old woman was charged with battery after she repeatedly struck a customer with her hand at a Bayou Vista store, St. Mary Parish Sheriff Blaise Smith said in a news release.

—Lia Evans, 49, of 11th Street in Morgan City, was arrested at 1:06 p.m. Monday on a charge of simple battery.

A deputy was dispatched to a business in Bayou Vista in reference to a complaint of simple battery. The suspect, later identified as Evans, had fled the business and the information relayed to dispatch was passed on to deputies.

Another deputy patrolling Bayou Vista made contact with Evans and took her into custody when he observed her attempting to hide in a vehicle at a car wash in Bayou Vista, Smith said. Upon arrival at the business, the deputies made contact with business personnel who stated that Evans had a confrontation with a customer. During that confrontation, she struck the customer numerous times with her hand, the sheriff said. Evans was booked into parish jail and then released on $2,500 bail.

Smith reported that deputies responded to 35 complaints and reported the following arrests:

—Seth Matte, 24, of Aristile Road in Bayou L’Ourse, was arrested at 3:30 p.m. Monday on a charge of driving under suspension.

A deputy was patrolling the area of La. 182 near Duhon Road in Amelia when he observed a vehicle with very dark tint over the rear tail lights and a passenger riding with no seatbelt. The deputy conducted a traffic stop and made contact with the driver, Matte.

During the stop, the deputy learned that Matte’s driver’s license was suspended, Smith said. Matte was released on a summons to appear in court April 4.

—Brandon Mitchell, 37, of Woodview Court in Stephensville, was arrested at 4:32 p.m. Monday on a warrant for failure to appear on a charge of battery of a dating partner.

A deputy was dispatched to the Franklin courthouse in reference to a subject in the courtroom with an active warrant. Upon arrival, the deputy made contact with the subject, identified as Mitchell. Mitchell was jailed with no bail set.

—Brennan Skinner Sr., 26, of Grace Street in Siracusa, was arrested at 5:07 p.m. Monday on three warrants for failure to appear on charges of simple escape, possession of marijuana with intent to distribute and attempted possession of marijuana with intent to distribute.

A deputy was dispatched to a location on Southeast Boulevard in Bayou Vista in reference to a subject with active warrants. Upon arrival, the deputy made contact with the subject, identified as Skinner, and advised him of the active warrants for his arrest. Skinner was jailed with bail set at $300,000.

—Phi Duval, 34, of Vivian Street in Morgan City, was arrested at 4:27 p.m. Tuesday on a warrant for failure to appear on a charge of disturbing the peace-intoxicated.

A deputy patrolling Bayou Vista smelled a strong odor of marijuana coming from an area in front of a home on Arlington Street and observed a man smoking in the front of the home. The deputy made contact with the man, identified as Duval, and through the investigation learned of an active warrant for his arrest. Duval was jailed with bail set at $502.50.

Morgan City Police Chief James Blair reported no arrests.

Berwick Police Chief David Leonard reported no arrests.

Patterson Police Chief Garrett Grogan reported no arrests.

By AMERICA’S TEST KITCHEN
The delights of classic chicken pot pie are many — from the burnished, flaky crust to the luscious, savory filling.
But putting it together can be a chore: Between making pie dough (which often requires pulling out a food processor), poaching chicken in one pot and building a gravy in another, and then transferring the filling and crust to a pie plate to bake, this comfort food requires a major time commitment, not to mention a battery of pots and pans.
We wanted an easier way and found our trusty Dutch oven to be just the ticket to get us there using only one pot.
Boneless, skinless chicken thighs, cut into pieces, were easy to work with and stayed moist through cooking. While tasters liked the deeper flavor provided by browning the chicken, they weren’t keen on the crusty, browned exterior on the pieces.
Instead, we simply stirred bite-size pieces of chicken right into the gravy and turned to two powerhouse ingredients — tomato paste and soy sauce — to boost savoriness without being distinguishable in their own right.
To give our pot pie fresh spring flavor we swapped in leeks for onions and stirred in some fresh asparagus, peas, and tarragon after pulling the pot from the oven.
With our one-pot filling perfected, we turned to the crust. Instead of labor-intensive home-made pastry, we decided to use buttery store-bought puff pastry and wove it into a simple but stunning lattice. But no matter what we tried, baking the crust on top of the filling inevitably led to sorry, soggy results.
In the past we skirted this problem by baking the crust separately on a baking sheet, but we were hesitant to add more dishes to our recipe. We realized, however, that the lid of the Dutch oven could act as a stand-in baking sheet: We simply turned the lid upside down before covering the pot and baked the pastry on top. A simple egg wash turned the crust a deep golden. Once we slid the baked crust onto the filling, our simplified centerpiece was complete.
To thaw frozen puff pastry, let it sit either in the refrigerator for 24 hours or on the counter for 30 minutes to 1 hour. We prefer to place the baked pastry on top of the filling in the pot just before serving for an impressive presentation; however, you can also cut the pastry into wedges and place them over individual portions of the filling.
CHICKEN POT PIE WITH SPRING VEGETABLES
Start to finish: 1 hour, 30 minutes
1 (9½-by-9) sheet puff pastry, thawed
4 Tbsp. unsalted butter
1 pound leeks, white and light green parts only, halved lengthwise, cut into ½-inch pieces, and washed thoroughly
4 carrots, peeled and cut into ½-inch pieces
Salt and pepper
½ cup all-purpose flour
4 garlic cloves, minced
1 tsp. tomato paste
3 cups chicken broth, plus extra as needed
¼ cup heavy cream
1 tsp. soy sauce
2 bay leaves
2 pounds boneless, skinless chicken thighs, trimmed and cut into 1 inch pieces
1 large egg, lightly beaten
1 pound asparagus, trimmed and cut on bias into 1 inch lengths
1 cup frozen peas
2 Tbsp. chopped fresh tarragon or parsley
1 Tbsp. grated lemon zest plus 2 tsp. juice
Cut sheet of parchment paper to match outline of Dutch oven lid and place on large plate or upturned rimmed baking sheet. Roll puff pastry sheet into 15-by-11-inch rectangle on lightly floured counter. Using pizza cutter or sharp knife, cut pastry widthwise into 10 1½- inch wide strips.
Space 5 pastry strips parallel and evenly across -parchment circle. Fold back first, third and fifth strips almost completely. Lay additional pastry strip perpendicular to second and fourth strips, keeping it snug to folded edges of pastry, then unfold strips. Repeat laying remaining 4 pastry strips evenly across parchment circle, alternating between folding back second and fourth strips and first, third and fifth strips to create lattice pattern. Using pizza cutter, trim edges of pastry following outline of parchment circle. Cover loosely with plastic wrap and refrigerate while preparing filling.
Adjust oven rack to lower-middle position and heat oven to 400 F. Melt butter in Dutch oven over medium heat. Add leeks, carrots and 1 teaspoon salt. Cook until vegetables are softened, about 5 minutes. Stir in flour, garlic and tomato paste. Cook for 1 minute.
Slowly stir in broth, scraping up any browned bits and smoothing out any lumps. Stir in cream, soy sauce and bay leaves. Bring to simmer and cook until mixture is thickened, about 3 minutes. Stir in chicken and return to simmer.
Off heat, cover pot with inverted lid and carefully place parchment with pastry on lid. Brush pastry with egg and sprinkle with salt. Transfer pot to oven and bake until pastry is puffed and golden brown, 25 to 30 minutes, rotating pot halfway through baking.
Remove pot from oven. Transfer parchment with pastry to wire rack; discard parchment. Remove lid and discard bay leaves. Stir asparagus into filling and cook over medium heat until crisp-tender, 3 to 5 minutes. Off heat, stir in peas and let sit until heated through, about 5 minutes. Adjust filling consistency with extra hot broth as needed. Stir in tarragon, lemon zest and juice. Season with salt and pepper to taste. Set pastry on top of filling and serve.
Servings: 6
—Nutrition information per serving: 631 calories; 308 calories from fat; 34 g fat (11 g saturated; 0 g trans fats); 212 mg cholesterol; 768 mg sodium; 40 g carbohydrate; 5 g fiber; 6 g sugar; 40 g protein.