Thanks for help and support
May 23, 2013 | 1572 views | 0 0 comments | 8 8 recommendations | email to a friend | print
To the Editor,

Our sincerest thanks to our many friends and family members who came to support us emotionally and donated food during our recent death of family member Anne M. Williams. We appreciate the very personal mass and eulogy given by Fr. David Raymond and Fr. Matthew Alcombright

Our thanks to the Flynn-Dagnoli Funeral Home, Fr. Cyr and St Elizabeth of Hungary parish and the Boston Sea Food and Catering for the dinner celebrating Anne’s life.

It was heartwarming to see so many of Anne’s professional colleagues, members from BCLD Sine dancers, members from Zumba and the ladies of St. Elizabeth whom Anne helped with the bazaar. Anne obviously will be missed by all: Kenny, Terri, Sean, Mackenzie Maxwell, Madison, Skip, Kim, Desiree, Brian, Zackery, Tyler, Brylon, Craig, Jackson, Austin, Mary Ellen, Janice and families.

Zackery Williams, age 11, said “Grammy Anne was the best person to all of us here. She was caring, helpful and loving to all of us. She would send us cards for holidays and for birthdays.”

Brian Williams, age 11, said “Grammy Anne would always make us happy. She is always by our side. It will not be the same without her but now she is in a better place.”

“Goodnight everybody.”

Sincerely,

Jane Raymo and family

Wilmington
Comments
(0)
Comments-icon Post a Comment
No Comments Yet


Comment Policy

In an effort to promote reasoned discussion, transparency, and integrity in online commenting, The Deerfield Valley News requires anyone posting comments to identify themselves using their real name. Anonymous commenting will not be allowed. All comments will be subject to approval before posting, and may take up to 24 hours for approval to be granted.

We encourage civil discourse among readers, and ask that they be willing to stand behind their identities and their comments. No personal harassment or hate speech will be tolerated. Please be succinct and to the point. For longer comments, please consider submitting a letter to the editor instead. It will appear in both the print and online editions.

All comments will be reviewed, and we reserve the right to reject, edit or remove any comment for any reason. For questions or to express concerns feel free to contact our office at (802) 464-3388.