Civil Discourse

short url to this post:

By Dahni

© 2017, all rights reserved

Good Morning!☀️

The Story of ‘Civil Discourse’

Summer is drawing to a close, but it is NOT over just yet! One of the great things about summer is real socializing when people get together and enjoy one another’s company. If together for any length of time, this usually leads to the engagement of conversation more than just the weather, sale day finds and the results of some sporting event. We are after all, social creatures. We like to get together and have a good time. And we like to converse with others especially if we agree with them, but even more importantly, if, they agree with us! 😂

It’s 5 O’clock Somewhere 🙂

There is both a science and an art to civility, to agree to even disagree, to discuss. I call this, ‘civil discourse.’ To discourse is much more than to just converse and discuss. It is an elevation of intellect or simply put, putting our best foot (our best selves), forward, out there, for the mutual benefit of all involved.

What more of an enhancement to this end than to frame it around food 🥘 and drink! 🍹We like to eat and drink 🍹 and to be together, to hang out together and talk about things of most importance to us, things and people who really and truly matter in this life, in this wonderful, but albeit, truly short lifespan. Moments are precious and we do try or should aspire to, getting the most out of it, “milking the moment,” deeply breathing in every breath available and sucking the marrow out of every piece of meat this life has to offer; second and every moment of life we have!

There is a reason for the phrase, “Happy Hour.” As many are familiar, Happy Hour is often thought of as, starting somewhere around 5 PM. Another saying that may be familiar to you is, “That it’s 5 o’clock somewhere!” 😂 I even have a photograph taken of an old clock that used to set inside a bar. All other numbers were removed and replaced with only 5’s so yes, it does show that no matter what time it is where you are, it is, 5 o’clock somewhere, meaning, it’s always time, for Happy Hour! 😊

Along with getting together, conversing, having food 🥘 and drink 🍹 and well, just having a good time, a Happy Time socially, there is also something “social” about, making and serving drinks! 🍹

I like mixing drinks 🍹and trying new things and yes, even making them up! My brother-in-law, Kevin, recently sent me a link to a website offering many different new foods 🥘 and drinks, to explore and try.

Now I am not a professional (I am neither employed or tipped as a),  bartender or mixologist, but I profess, I am certainly (if an amateur), highly enthusiastic!

In searching the aforementioned website that Kevin provided me with, there was one particular drink 🍹 which caught my attention. I knew I wanted to try it, but also, I did not have all the ingredients it called for. So, I improvised. Now, I figure that if not following their recipe, then I am making it up and I should be able to, can and I did make it up, make it my own?! So I did. In so doing, I should be allowed to name it and I did name it! I call it-— ‘Civil Discourse’ 😊

Now, before I share with you the recipe, I want to first share with you what’s in it (the ingredients), and WHY.


‘Civil Discourse’ (Why)


Bergamot 🍊- similar to combining lemon, 🍋 lime,🍋 orange, 🍊 and grapefruit, all in one fruit. It has calming and uplifting effects (it induces one to just “feel good” 😊)
Cucumber 🥒 – soothing and cooling, good for joints and the heart (a good heart ❤️)
Mint 🍃- refreshing (the herb of hospitality)
Earl Grey Tea ☕️ – considered as “posh” or upper class, but I like to think of its effects and affects, resulting in the art of civility. Black tea ☕️ a little caffeine to ‘keep you and your ‘Civil Discourse’ going’ 😂
Lime 🍋 – citrus 🍊 vitamin C refreshing and ‘sunny’ 🌞
Tito’s Vodka – smooth while not adding to or taking from the overall taste and it lessons the distinct flavor of Gin
Bombay’s Sapphire Gin – very smooth and distinct with botanical and aromatics, but it is mixed with vodka (Tito’s made in the USA 🇺🇸), to retain its characteristics and alcohol % while not overpowering the drink 🍹

It should be noted, the main ingredient to ‘Civil Discourse’ implied, recommended, and absolutely necessary is, You and I!! 🙂

‘Civil Discourse’

‘Civil Discourse’(How)



Tito’s Vodka – 2 1/2 ounces
Bombay Sapphire Gin – 1 1/2 ounces
Fresh squeezed Lime juice – about a whole small lime or 1/2 of a large one
8-10 fresh rinsed mint leaves + 2 for garnish
3-4 slices of cucumber + 2 for garnish
3/4 ounce of fluid sugar (simple syrup)
3/4 fluid ounce of Earl Grey Tea


Note: It’s nice to have some simple syrup always on hand. 1 part sugar to 1 part water. Heat to dissolve. Store in refrigerator to have on hand when needed. Stores for a long time.

1. Boil about 1 ounce of water and pour into a heat-resistant container. Place 1 bag of Earl Grey tea into container and let seep for about 3 minutes. By the time it is ready, the boiling of the water, evaporation and the bag will have taken about 1/4 ounce of the water leaving, about 3/4 of an ounce of fluid tea. Remove tea bag
2. Muddle all but 2 leaves of mint and all but 2 cucumber slices with a mortar and pestle or some other means to get the most possible juice from these two items.
3. Juice from about 1 small lime or 1/2 of a large lime
4. Measure out 2 1/2 ounces of vodka
5. Measure out 1 1/2 ounces of gin
6. Pour vodka, gin, 3/4 ounce of fluid Earl Grey tea, 3/4 ounce of simple syrup, lime juice (=about 4 tablespoons), into muddled cucumber and mint
7. Add ice to a shaker
8. Pour drink mixture into shaker and shake
9. Strain mixture TWICE
10. Pour strained mixture into a highball glass, half filled with cubed ice
11. Add 1 slice of cucumber and one mint leaf to garnish

Note: This recipe yields 2 drinks. Multiply for more drinks 👍 bon appétit & Salute La Familia (salute my family) which includes: all those I get to choose as family 🙂 and strangers, folks I haven’t met yet! 🙂

And on this day, August 28, 2017, in honor of Dr. Martin Luther King, Jr.’s ‘I Have a Dream’ speech, on August 28th, 1963, delivered from the steps of The Lincoln Memorial, in our nation’s capitol, in the presence of 200,000 + peaceful protesters and the world looking on, which led to- ‘The Civil Rights Act’, being signed into law…


‘Civil Discourse’! 😃



Cheers🍹 from: The Gathering Place,



Amateur Bar Tender and Mixologist, but a Professional Enthusiast! 😂


Coming Soon: The Grilled Veggies’ we had with ‘Civil Discourse’

Categories: Beverages, Cooking, DREAM, Family & Friends, Food, Inspiration, Pursuit of Happiness, Recipes, Tea, The Gathering Place, Things that really matter, Toast this Life, Uncategorized | Tags: , , , , , , , , , | Leave a comment

Java Joe part 2

short url to this post:

Java Joe

Part 2

Machina  (It.) – “the machine”

by Dahni

© 2017, all rights reserved

Good Top of the Morning to you! Time for a cuppa!

Good Top of the Morning to you! Time for a cuppa!

Today’s series begins with what the Italians call, machina, “the machine.” It takes the best mano “hand”  of the best hand to bring out the best flavor of the best beans and Joe was and the best mano (“hand”), and the best machina (“machine”), to do it.  Beans begin when what they are called, “green.” Then temperature is used to roast them to perfection. Each bean and each batch can have many variables and nuances of flavor. It takes a master; an artesian, the mano (the “hand”), to do this.  This was Joe. But there was much more and there is much more to this.

“green” (un roasted), beans

under roasted – purrrfectly’ roasted 🙂 – and over roasted (“burnt”), beans

The Original ‘Java Joe’ loved his own coffee!

One has to know what the various coffees and blends of coffees are supposed to taste like. Joe knew. And he knew all the popular nomenclature of coffee like latte, cappuccino and espresso and etc. Joe knew what they are supposed to taste like and how each are supposed to be made. I will offer proof of this as this series continues.

But Joe mostly liked expertly roasted, rightly ground and with the right equipment (machines), like brew pot and espresso machines. Remember, when he came back to Rochester and having been in Hawaii and he tasted and favored Kona, when he got back here, no one had any decent coffee. So, he decided to roast his own. He liked his own work and coffee or espresso, he drank his coffee black. He found no need or reason to screw up a good cup of coffee or espresso, by adding sugar and cream and frothy milk poured out in some fancy-schmancy artsy fartys design, which is more for show than for just plane-O good coffee. But Joe accommodated different tastes. Again, more proof about this too, as this series continues.

All in the coffee business use some type of machine, but did you know, most of the familiar, store-bought and big name coffee companies, don’t actually roast their beans, they bake them. They would say it is part of their brand’s consistency in taste and quality control. Joe would say, they just “burn” the beans. He would be reluctant to use the word roast, when the beans are all mostly baked. I came to understand exactly what he was talking about. As he taught, I learned. As I learned, my sense of smell and my palette evolved—got trained, got educated. Since Joe started, coffee (micro-roasted coffee), took off in the Rochester area. There is an area around Henrietta that as you drive by, you can smell it being cooked. It is actually being baked and I learned from Joe, to tell by the smell in the air, just like Joe said, it is being over-roasted, or as Joe often said, “burnt.” Some people might think this is just strong coffee being produced. No, it’s just coffee being burnt, just like it tastes after it sits all day on a warming plate. You who know what that tastes like, know exactly what I’m talking about! More about that later, as this series continues.

But Joe decided from the beginning, to use some other machina (“machine’), like what, I dunno, like a COFFEE ROASTER?! 🙂

Joe found and developed a unique roasting method: turn-of-the-century style coffee roaster.  This is turn-of-the-century style roasting with the highest quality beans available, to micro-roast coffee in small batches. This unique roaster enables your coffee to be expertly roasted, using a direct flame process, instead of convection ovens.  Joe was, one of the only roasters in the United States who actually roasted– not baked – coffee.  This method of roasting takes much more skill to produce – but all coffee lovers, tasters and aficionados believe, it yields, unsurpassed flavor!

Choose your figure of speech (simile or metaphor), but Joe was, “like” a machine or he “was” a machine, when it came to roasting coffee! The Master Roaster and Grandfather of Fresh Micro-Roasted Coffee: Java Joe.  In 1975, long before anyone even thought about micro roasting, Joe was in Hawaii clearing an old abandoned coffee farm with machete in hand.  He literally learned and understood coffee from the ground up. OK, that was kind of pun-ny’, but it works. 🙂

When Joe returned to his home town of Rochester, NY years later, he was way ahead of anyone in this field and the present social phenomenon, surrounding coffee.  He was amazed at the attention to detail, the time and money spent by the finest restaurants.  He was even more shocked to realize that virtually no consideration were given by these same restaurants, to the last thing a customer has to remember their dining experience there by, a cup of coffee!  Well, my friends, the visionary Java Joe enlightened many of theses chefs and owners. Today, there are not a few of the finest restaurants in this area that did not serve his coffee. And there are others that due to him, do roast their coffee. Others do roast their own coffee in this area, but not as good as the One and Only, The Original, Java Joe! To my great delight, Joe taught many his craft and his namesake still offers Joe’s coffee at, Java’s Café and many other places locally.


Click the image to visit their site

16 Gibbs Street, Rochester, NY

For those that are local, you can still buy a cup or bags of beans, still roasted, literally, with Joe’s machina, Joe’s “machine”! And his mano (“his hand”), is still evident, in the hands that roast coffee, the hands of those he taught and taught well!



Dahni at The Gathering Place

Next time: ‘Macinato’  (It.) – “the grind”

Categories: Art, Being Good at What You Do, Coffee, Comfort Food, Cooking, Education, Entertainment, Family & Friends, Food, Home, Inspiration, Java, Java Joe, Life, Pursuit of Happiness, Saying Goodbye, The Gathering Place, Toast this Life, Uncategorized | Tags: , , , , , , , , | Leave a comment

Java Joe part 1

short url to this post:

Java Joe

Part 1

Mano  (It.) – “the hand”

by Dahni

© 2017, all rights reserved

Good Top of the Morning to you! Time for a cuppa!

I have thought about writing this for months and it is because, I’ve thought about this man for months. Both his life and his passing has deeply affected me. I have much to say, much I want to tell you, much I want to share with you and yes, much I want to teach about much that he has taught me. So, it is my hope to pay my teacher, a master teacher, the respect and the credit he deserves. And it is my greatest hope as he has done for me that I can impart to you, the art and mastery of the world’s second most traded commodities, coffee!

So I begin with a series, simply called, Java Joe. And it and this series begins with, what the Italians call ‘Mano – “the hsnd.” In this sense, this hand, belonged to the man, affectionately known as, Java Joe.

Java Joe – Joseph J. Palozzi

Born February 1949

Died March 11, 2017

When you have a cup of coffee, you might think of it or call it a cup of Java or simply, a cup of Joe. Whether you realize it or not, you are paying respect, every time you have a cup, to the one and only, the original, Java Joe.

Java Joe, or a.ka. Joseph J. Palozzi and Joe Palozzi and just, Joe, was a legend. At least many of the stories surrounding his life were legendary. To be a legend in one’s time or in one’s mind, the story or stories are sometimes popularly regarded as historical, but unauthenticated. I don’t believe Joe thought of himself as legendary in his own mind, but he was to many, a legend in his own time. Even to write this, I found it very difficult to find many facts about his life, from public places. Even his obituary did not give his date and time of birth. All I could track down was the Month (February), and the year (1949), when he was born.

I had heard rumors of his passing for about 2 weeks, before I started writing this. Life being what it is, it took me awhile to track down and verify that he did indeed die, March 11th, 2017, after a long fight with lung cancer. Now you may not believe or understand this, but his death deeply saddens me because, beyond his ‘legend’ status, and all he accomplished, he was for my part, my friend.

You may not know me and Joe may never have even thought of me as his friend, but to me, for my part, he was my friend. To me, he was my teacher, a master teacher and I remain, a devoted student.

I first met Joe by way of his coffee, at a local coffe bar owned by two friends of mine, Nick and Connie Reda. They bought all their coffee from Joe. One time, I went with Nick on a trip to resupply his coffee stores. Nick introduced me to Joe.

I believe I understood who this man was, the first time I met him. His language was colored with expletives, his opinions set and to many, he may have come off as harsh and bristling. He certainly was set in his ways, but as the old adage says, “You can’t judge a book by it’s cover.” Underneath the covers of some of the most intense blue eyes I have ever seen, was the man, perhaps many never saw. I got Joe. I got him from the beginning. I might not approve of his salty language or his political opinions, but he was at least, if not a formally highly educated man, he was certainly, a highly self-educated man. You cannot separate the man from what he does. Joe did coffee. That’s who he was to me and what he did.

There have been many tributes to Joe about his legendary adventures. Some will talk of his love for music and even his once owned café, Java’s Café. Java’s Café was right in the center of downtown Rochester, NY, a mid-sized city and right next door to Eastman Theater. Eastman Theater was gifted by George Eastman of Eastman Kodak, then just Kodak. The theater was built-in quality and with culture outreach as any other larger city like, New York City. So, Rochester had something great bestowed upon it that rivaled cities many times its size. And Rochester, to this day, is home to so many incredible artists and musicians that the world have never heard of and may never will. Now it is just my opinion, but I think if you spread all of them out, all across the United States, city and town by city and town, each of them would have, could have and should have, been world renown. I could say the same thing about Joe. His name and his perfected coffee bean roasting prowess should be known all over the world. He got pretty close to that happening, but like the musicians of Rochester, for most and for Joe, it just didn’t work out. Put Joe and artists, and musicians all together in a small mid-sized city and the chances of success are reduced exponentially.  But to the locals and visitors, go to almost any pub, bar and grill that offer live music and you will be blown away at how good these artists are here! Go to many of the areas finest restaurants and you would have most likely ended your meal with a cup of the original Java Joe’s coffee. But very few, ever seem to make it out of here.

Rochester, once known as Image City had three of the top companies in the world — Kodak, Xerox and Bausch & Lomb.  So yes, there was a lot of talent here, which had offshoots of such things as the digital press (a football size printing press), that could print 10,000 + pieces, each custom designed and all in about an hour. Adobe spun out of here, the digital camera, and, why even the personal computer and many other things had their origins here. My thoughts are the area had great talent, but poor management. None of these big three are anything like they once were. Same for music here. Most musicians need good management. It seems to have been lacking here, for many things, for a long time. You could fault Joe as not being a good businessman or lacking good management skills, but like many artists and musicians here, these do not diminish, the quality of their art: of Joe’s art!

I will leave it to the legendaries to tell of how Joe came to Rochester to roast coffee, but I do know he had spent time in Italy and in Hawaii, areas known for their expertise in the art and science of roasting coffee and the other, rich in volcanic soil, where Kona grows. Now where do you suppose Joe learned about coffee? Italy and Hawaii would be my educated guess, but if it was just from books so be it. But I do know personally, that when he came back to Rochester, after he left Hawaii, he noticed a very peculiar thing. One of the last things you might recall, about a fine dining experience (in some 4 star restaurants here), would be the cup of coffee served at the end of the meal. Joe noticed it was all over roasted or burnt coffee. And we are now, talking about the birth of, micro-brewed coffee. Yes, Java Joe was its grandfather, its patron saint if you will. So, Joe finds and builds a roaster from a nineteenth century design.

A vacant spot opened up next to Eastman Theater in the heart of downtown Rochester, NY, and Joe moved in, roaster and all. He started roasting and selling whole beans in Java’s Café to the public and he roasted the coffee, for several fine dining establishments. He sold simple foods and deserts when so many patrons kept asking him to. The café had the look and feel of something like a blend of bohemia, hippies, beatniks and a more modern culture, slightly offbeat, but colorful emergence. 

Local art for sale or those pieces gifted, adorned the walls. There was a corner bay window with pillows spread about the floor. There was a piano, for any that would care to tune it and play it and there were many that did. The interior was a lot of rustic dark wood, old floors, old walls if not filled with art, were lined with advertising of some culture, art, music etc. thingy happening somewhere. And there was Joe, in the center of it all, OK-ing it all, drawing all these different people and roasting coffee.

My first visit to Java’s Café was one in which I will never forget. Musicians dressed in tuxedos carrying their instruments, business people, local dignitaries, young and old, rich and poor all stood in line and set together or near each other. Music is said to be a universal language which draw many together that may not ordinarily be together. Coffee does too. Where art, music and coffee may be subjective and uncertain, where so many make conclusions based on opinion, there is the technical side of art and music and coffee, which attest to their mastery. And behind every masterpiece, there is a master. Joe was a master!

Java’s Café was and still is a place where art and artists of the Rochester, NY area merged and converge, conversed and voice and were given and are given voice, but this tribute is for Joe’s passion and for all of that it is, coffee.

I met Joe in 2001 through another friend that used to buy coffee from Joe, for his small café, also in Rochester. I certainly have not known Joe the longest or even close to the detail and intimacy of others, but he was my friend. Me to Joe? I don’t know what Joe thought about me, but he did remember me and he always treated me with respect.

“There was a phrase heard again and again while interviewing those that knew Joe Palozzi, endearingly and enduringly known as Java Joe: “That was just Java.” Whether people were describing how he golfed barefoot — something he picked up when he lived in Hawaii — or how when he would deliver coffee to restaurants that he loved, he’d walk into the cooler, grab whatever he wanted cooked for him, be it lobster, steak, you name it, and still charge you for the coffee.”

By Katie Libby, March  29, 2017

To me, Joe summed himself up personally, in the following.

“When you taste our coffee I personally guarantee it will be the best coffee you ever tasted.”

 Java Joe

Now you would probably expect him to say this as would any other roaster about their coffee. You may think it is his opinion. And you may think that it is just my opinion,  if I agreed with him. I certainly do, agree with him and opinions are subjective and uncertain, but there is more to this statement and there is more to Java Joe than whether you or I agree with him or whether you like this coffee and I like that other coffee. 

As this series continues, despite its many variables, there is a formula for making great coffee and it is based on science, the mastery of the art and expertly executed; time-tested techniques. Joe was a master artisan! Grab a cup of Joe and I’ll see you next time.


Dahni at The Gathering Place

Next time: ‘Machina  (It.) – “the machine”

Categories: Art, Being Good at What You Do, Coffee, Comfort Food, Cooking, Education, Entertainment, Family & Friends, Food, Home, Inspiration, Java, Java Joe, Life, Pursuit of Happiness, Saying Goodbye, The Gathering Place, Toast this Life, Uncategorized | Tags: , , , , , , , , | Leave a comment

A New Twist On An Old Favorite

short url to this post:

By Dahni
© 2016, all rights reserved


3 in a boat

Welcome to fall. The leaves are turning and the air is getting crisp and colder. It’s time for some warm-up food! Many people just think of it as ‘comfort food.’ I’m talking about, Macaroni & Cheese or just, Mac N Cheese. Kids love it and so do many adults! To be honest, I am newly converted to this culinary delight. Yes, It was not my favorite, if you can believe that? Not even as a child? NOPE! But that was then (for almost 61 years) and this is now (now I’m 62). 🙂

Yes, for just about a year now, I have learned to first like, then LUV’ it! Of course, for me, it was only a matter of time before I came up with a recipe. That time has come and as a matter of fact, just last night. I saw something on a friend’s Facebook page and was inspired. When it comes to food and for as long as I can remember, I’ve always had the ability to look a picture or a recipe and instantly know how to make it mine. I can usually tell what is in food by taste and smell. I’m not trying to brag, just stating a fact. So, when I saw my friend’s post, I instantly knew what I was going to do. I drove to the store and picked up some cheeses and with everything else we had on hand, I went to work.

Now you may or may not know that I have been working on a cookbook:  ‘The Gathering Place  – “Holidays & Special Occasions Entertaining,” but I am and even though some day or one day are not actual days of the week, sometime it will get published. 🙂

Until such time, I thought I would share the following with you, a twist on Mac N’ Cheese. I added some surprises, but the biggest WONDER is, BACON! Like butter, almost everyone loves bacon and they make everything taste more-better! 🙂

So, I made this last night and it actually tastes better today. According to my wife, even cold. I asked a few people and checked online and this seems unique. Whether anyone is doing this or you have heard of it or not, enough of this drooling and salivating and stuff, LET’S GO!!!

BacMac N Cheesey
(Bacon, Macaroni and Cheese)


BacMac N’ Cheesy


1 package (8 ounces) elbow macaroni
2 cups small cottage cheese
2 cups sharp cheddar cheese, shredded
Extra sharp cheddar cheese (enough to cover top)
8 ounces sour cream
1 egg, lightly beaten
8 slices of fried crisp chopped bacon
1 tablespoon coconut oil
¼ to ½ teaspoon of garlic
½ teaspoon of smoked paprika
½ teaspoon crushed rosemary
Smoked Paprika, to garnish (before baking)

Servings: 4-6



  1. Preheat oven to 350°F/180°C. Cook macaroni “al dente” according to package directions. Drain with cold water.
  2. Cut-up small pieces of bacon from 6 slices thick bacon, fry until crisp, drain and blot with paper towel.
  3. In a bowl, combine cottage cheese, cheddar cheese, sour cream, egg, bacon, garlic, paprika and rosemary. Fold in macaroni.
  4. Grease a 2-quart casserole dish with coconut oil. Spoon mixture into casserole dish and sprinkle with extra cheddar cheese to cover top and sprinkle with smoked paprika.
  5. Bake for 45 minutes.

BacMac N’ Cheesey with fresh grape tomatoes, raw baby carrots and a dish of applesauce



From the hearth to the heart

Categories: Comfort Food, Fall, Food, Recipes, The Gathering Place, Uncategorized | Tags: , , , , | 1 Comment

How Was Your December

short url to this post:


How was your December? We just got home yesterday on December 30th. After unloading the car, and putting most everything away, some laundry, checking in with family that we safely made it home, catching up on the mail and news and some dinner and a great amount of joyful reflection, we realized that there are many whose lives living or lost, have not had the same joyful December as we have been blessed with. And I feel their woes and pains, truly I do. But isn’t this an apropos time to share some good news? I believe so!

This true life story began with just a bunch of notes.

Just a bunch of notes in a jar presented to the new Mommy 12/25/15

Just a bunch of notes in a jar presented to the new Mommy 12/25/15

Just a jar of nine months of notes in Joshua's room

Just a jar of nine months of notes in Joshua’s room

For us, December has been fraught with birthdays, announcements of coming births, a new born little bundle of miracles from eight years of trying, meeting new family, making new friends, celebrating Christmas with family with before mentioned new baby boy, enjoying culinary delights made possible by many participates, enjoyable and safe travel with conditions made perfect by the unusual warm December and even passing by the World Headquarters of Duct Tape! 🙂

Duct Tape World Headquarters, near Cleveland, OH

Duct Tape World Headquarters, near Cleveland, OH


What is more cooler and useful than duct tape except, for one this large? LOL 🙂

For 40+ years, I have been cooking and particularly, holidays meals such as Thanksgiving and Christmas. For the very first time (this past Thanksgiving) was I able to not only enjoy the cooking, but to actually enjoy the service that I always seek to serve others. For years, I have forewarned and warned others, NOT to come into the kitchen or even speak to me while I am cooking, less I bite your freaking head off! At a meal prior to Thanksgiving, I tried something new. I played some low volume classical music in the background while I cooked, hoping it might take off the edge. It worked, but I didn’t know why at the time.

Having some success, I hoped this was no fluke and I wanted to repeat the classical music thing at Thanksgiving. By then I understood why. When we were growing up, us, three chil-ren, listened to what our parents liked, Big Band, Swing, Frank Sinatra, Perry Como, Andy Williams, Bing Crosby, Johnny Mathis and so, but certainly NOT classical music. However, coming home from school and after homework and chores of course, we were allowed to watch cartoons in the afternoon and on Saturday mornings. From Walt Disney, Hana Barbera, Walter Lantz (Woody Woodpecker), Warner Brothers and everything else, they all used classical music.

When I grew up, I knew nothing about this music or who wrote it, but when the music played, I sure recognized the tunes from the cartoons. So, in my adult mind, I equated happy times as a child and when the music played, my little old heart just thumped and fluttered happily while cooking! 🙂
Besides the music, there were two more things never done before, I started the actual cooking. I cooked the dressings or stuffing the day before and my wife had beautifully set the table, the night before, Thanksgiving. I was organized; everything was set. The results? Not only did everyone enjoy the food and the fellowship, so did I! I was determined that this would be my new normal and it would be repeated at Christmas! It was, but with another first.

Our Christmas dinner was actually on the 26th. I started out a little tense because, we had to open stockings and presents before the table could be set. The table would be in the living room. The dining room was used for delicious breakfast cinnamon rolls and scones and mimosas, all lovingly prepared by others. I had the low classical music playing in the kitchen as I prepared the turkey and got it in the oven, set and ready to check again in ninety minutes. I made coffee and eggnog lattes, before my cappuccino/espresso machine literally blew up. No one was hurt and no damage was done and no one other than myself and my wife knew. We heated the eggnog in the microwave and I made espresso in the brew coffeepot. No one knew and they still loved the results.

So, after breakfast, stockings and presents, the kitchen and dining room were mine. Our host and hostess reminded everyone that there was “a force field” around the kitchen and to not go in. The word was out, don’t come into the kitchen and talk to me. The first person I allowed in was my bother-in-law Lenny, the husband of my sister. I wrote “allowed,” but better words would be, ‘OK with,’ as I don’t think he would have accepted NO as a response from me. 🙂

But Lenny became the de facto kitchen manager, keeping everything clean and organized, even though I told him I clean as I go. He just smiled and kept doing his thing. I had only two choices, to freak out or just accept his help graciously. He later carved not the one turkey, but both, yes, two turkeys. I wanted everyone to have leftovers. The next day there were leftovers. Then our sister made incredible soup. Yesterday, she made Shepherds pie with all that was left. This all as she wrote was, the turkeys’, “delicious history.”

The first of 2 turkeys, the beginning of its "delicious history"

The first of 2 turkeys, the beginning of its “delicious history”

A couple of people came around the corner and asked if they could help me do anything. I kept my peace and politely said no. Then they proceeded to just have a conversation in the kitchen while I was cooking. I had to laugh because, I was totally OK with this. Then I discovered, I was not playing the music in the background. Still, I was OK. Later, I found out that one of the ladies that had asked me if she could help, has great difficulty in staying out of the kitchen because, she loves to cook too.

Say what? Tree people in my kitchen away from kitchen? :)

Say what? Three people in my kitchen away from kitchen? 🙂

I gathered everyone in the living room and made an announcement. It was something new to me and I was going to give it a try. I asked anyone that wanted to help, to help me!!! OMG was this a big deal to me, huge! It’s not so much that I was a control freak, but I suppose I was. Everything has to look good, be hot and served at the same time. It has to smell good, taste good, rekindle fond memories and promote good conversation before during and after. There is a reason for everything I try to do. It’s a lot of work and I take it seriously. So, instead of doing everything myself as I’ve done for years, now I was going to allows others in. How was I going to pull this off?

I have everything any chef in the world has, except for the paper, the certificate from a culinary institute. I am confident in my ability. I have cooked and prepared this menu countless times for countless people and have perfected my own recipes as much as a perfectly imperfect being can perfect anything. Still, I brought my own notebook of my recipes. I had previewed this not-my-kitchen and knew where everything was. I was set and nothing was left to chance. I was prepared, for any unforeseen thing.

I am not about praise! I am results oriented and happy to be in the background, to work behind the scenes and to SERVE and spatter joy! But others wanted to do the same thing. I just wasn’t until this moment sure, who would be found in the kitchen, Dr. Jekyll or Mr. Hyde? Well, I opened the front door and kicked Mr. Hyde in the rear and out, never to return again! No matter how great the conductor, it’s all about the music. One can conduct all day long, but people want to see the musicians play and hear the music swell. Other people wanted to spatter joy too!

Our Table

Our Table – Japanese theme plates, Christmas Tree folded napkins, Chrisitmas Tree butter pats and even a nice warm crackling fire on TV in the background 🙂

Christmas tree napkin folding was done by my wife Susan and Quin, the mother of the husband of my niece. My sister peeled and mashed and made the potatoes. Others set out the pre-made Christmas Tree pats of butter I made and brought and they set and decorated the table.
Everything was being taken care of, lovingly, graciously and happily! As I watched, there was no classical music playing. I was watching a beautiful symphony played out on their faces and by their hands of service and all before my ears. And the finale?

Comments from those that did not like turkey was, “I loved it” and “it was good.” A comment from one that did not like dressing or stuffing was, “I loved it.” Other comments were, “the Best Christmas Ever!” For myself personally, this was the best meal I have ever HELPED to prepare and have so thoroughly enjoyed from start to finish! This is HOW to cook! Spatter Joy!

Though I have tried to source the following quote and I believe its origin was Ralph Waldo Emerson, I have not been able to corroborate it. But it fits here.

“A true man (or woman) is absolutely confident in their own inspiration (or ability).”


Now, I have not only permanently kicked out Mr. Hyde from my kitchen, and now understand, not only the science and art of cooking, but the heart. Now, I can honestly teach others not only how to cook 5 star culinary delights— anyplace and at anytime, but NOW, I can show HOW it can all be enjoyed from start to finish! I highly recommend a movie we watched in Ohio, ‘The 100 Foot Journey’

How was your December? Mine was just getting started! The draw of the figurative centerpiece of all the festivities was a brand new baby boy, born on December 19th, 2015. He could have been born on the 18th, but that date remains the birthday of one of our sons. And he could have been born on his due date of the 29th, but that date remains our brother’s birthday. So each have their day and were born precisely, right on time. But this brand new little baby boy, named Joshua, is the first and only Great Nephew to my brother and I. He is our sister’s first and only grandson and grandchild. Babies draw people together.

Proud papa and baby Joshua in his camo outfit

Proud papa and baby Joshua in his camo outfit

My sister and her husband came from Raleigh, NC. My wife and I came from NY. My brother and his wife came from IL. We three all, came to Ohio and at different times of arrival. That’s a big deal. There were long drive times, costs and other matters involved for all of us to get there and I for one, am deeply appreciative and will forever appreciate their efforts! For myself, I only could get in three hours of sleep before we made the (2nd) 7 hour trip to Ohio. One has to stay awake somehow! Well, I am a mischief magnet, TRE (a Target Rich Environment), a silly man, an Unky (uncle), a Gunky (great uncle) and probably only about, fo-yeer-ohd (four years old). 🙂

Chef Dah-nay from Paris/Macedon, NY in his Red silicone spill-stopper beret :)

Chef Donnie-nay from Paris 🙂 OK, Macedon, NY, in his Red silicone spill-stopper beret 🙂

Me and My Minion

Me and My Minion

My Minion from Joshua

My Minion from Joshua

My parking ticket in this life has been validated and acknowledged, revealing in a comment, “the secret to my success.” A single image and a quote confirms this—


And just so you do not misunderstand, it is confirmed again by a single video—

Dancing with Dahni

If it’s still not clear, try this—

“Be silly. Be honest. Be kind.”

Ralph Waldo Emerson

Oh, but there’s more, much more. And if you think this is about me, or my family or December or the holidays, keep reading my friend, KEEP READING!

On December 29th, 2015, we took my brother and his wife out to dinner and our family treated them, to celebrate his birthday.

From left to right Baby Joshua, Daddy Larry, Mommy Sierra Lee, Nanny Grandmother Carol Lee, Popi Grandfather Lenny, Susan Great Aunt, Donnie Great Uncle, Susan Great Aunt and sitting on the floor, brother Richard Great Uncle and birthday boy

From left to right:
Baby Joshua, Daddy Larry, Mommy Sierra Lee, Nanny Grandmother Carol Lee, Popi Grandfather Lenny, Susan Great Aunt, Donnie Great Uncle, Susan Great Aunt and sitting on the floor, brother Richard, Great Uncle and birthday boy. 🙂

All these many events culminated with something that has not occurred in some thirty+ years around the holidays. Our brother, and sister and I were all together, TOGETHER!

Richard, Carol Lee and Donnie

Richard, Carol Lee and Donnie

The craziness, silliness and love and heart remains after all these years and though the time was short, it was FULL and it was as if, we never missed a single beat.

So, as this month and this year comes to a close, I will raise a glass to our grandparents, Lilian & Stanley, Papa & Nanny, all our ancestors before them and to our parents Calvin and Jean, from which all those we have been touched by and whose lives we touch, has been made possible!

And this is the purpose of the Gathering Place. Though it is our home, we were not here, we were in Ohio. The Gathering place is not just a place, it is a heartbeat, where ever and with whomever it may beat. Though many could not be there with us and many had not the same kind of December or year as we have and many suffer, this is how life is supposed to be, should be and for us, it was, it really, really was this way! So, much has spilled over, into so many, many lives.

So, to you for the new year and forever, SPATTER JOY!





Categories: Birthday, Cooking, Family & Friends, Food, Holidays, Inspiration, Life, Live Laugh Love, Love, New Year's Day, New Year's Eve, Spatter Joy, The 100 Foot Journey, The Gathering Place, Things that really matter, Toast this Life, Uncategorized | Tags: , , , , , , , | Leave a comment


Short url to this post:


by Dahni

© 2015, all rights reserved


For me, turkey at both Thanksgiving and Christmas is just something that I do. It was our family tradition. Then, after I was grown and on my own, I realized one day, it was not about the turkey, it was everything else that went with it that made it special. Besides smoked turkey or fine deli sliced turkey like you get from the store or that is pre-packaged in the meat section, I cannot say that I was ever particularly fond of turkey! It is doubtful that I would ever roast a turkey at any other times than for these two holidays – until NOW!

I once wrapped a turkey with pastry dough and it was pretty good. I have stuffed one once and will not do that again. For one thing, I like dressing or stuffing and I have never seen a turkey cavity big enough, to make enough for my liking. For another, once you stuff a turkey, it is likely to spoil much more quickly than if not stuffed. So, after the meal, you really need to cut and remove all the meat from the bones as is possible and/or boil the carcass for soup stock etc. Leftovers are good too!

I have tried all manner of turkey – fresh, adult, wild turkey, smoked, deep fried and frozen. For consistency, I have mostly, always relied on frozen ‘young’ turkey from the Butterball® brand.

If you try the recipe to follow, I will venture to say that there will be those that do not usually like roast turkey that will like this!!! For me, it is mouth watering and flavorful throughout, even the dark meat and I generally do not eat dark meat. It is juicy and tender and so tender in fact, the meat nearly fell off the bone. Pulling the remaining meat from the bone after dinner was the easiest I have ever experienced. The secrets are the salt (which tenderizes the meat), lemon (adds moisture and flavor), rosemary (adds flavor) and the last secret to tender turkey is, slow-cooking.






Dahni’s Roasted Turkey Dinner (cont.)


Rosemary Citrus Salt:

• 1 tablespoon of fresh rosemary leaves chopped (fresh is more expensive, but worth the extra expense)
• 2 tablespoons of lemon zest (remove zest from 1 lemon see: lemon under Turkey below)
• ½ cup of coarse salt (use coarse salt substitute if desired and if you can find it)
• ¼ cup of extra-virgin olive oil


1. Combine rosemary, lemon zest and salt in small bowl
2. pour olive oil into separate small bowl

• 13-18 lb. whole young turkey (mine was around 13 pounds)
• 2 large carrots cut lengthwise
• 2 celery stalks cut lengthwise
• 1-4 springs of fresh rosemary (I used 1 sprig about 6” long)
• 1 lemon (zest has been removed = about 2 tablespoons for your salt rub above) cut lemon in half

Note: So your guests don’t have to fight over the drumsticks, you could vary this recipe with (2) smaller turkeys or even (2) 8-10 pound chickens, but add another ¼ cup of olive oil and more springs of Rosemary and another lemon cut in half (one for each turkey/chicken).


1. Pre-heat oven to 325° F.
2. Remove giblets and neck from both sides of turkey cavities and set aside in a large size pan on the stove
3. Thoroughly rinse and pat dry turkey inside and out.
4. Coat outside of turkey and inside with the olive oil (there will be some left in the bowl when you are done) Look for and use culinary disposable gloves to keep your hands from getting oily and prevent any transfer of plastic taste which can happen with ordinary disposable gloves.
5. Place the 2 halves of one lemon into the breast cavity of the turkey.
6. Place fresh rosemary sprigs into the breast cavity of the turkey
7. Season the outside of your turkey with the rosemary citrus salt, pressing it in to adhere.
8. Lightly spray cooking spray on the bottom of your roasting pan (I used Pam® brand olive oil spray
9. Arrange halved carrots and celery on the bottom of your roasting pan to set the turkey so that the bottom of the turkey does not touch the bottom of your pan.
10. Drizzle the remaining olive oil over the outside of your turkey.
11. Lightly spray cooking spray (Pam® brand olive oil spray) on the interior side of enough foil to completely cover the turkey.
12. Completely cover turkey with foil and wrap the edges. Note this is not a ‘tent’ it is a cover.

Note: If using a foil roasting pan, you might want to place a pan underneath just in case it leaks to catch the drippings. Or, just put one disposable aluminum pan into another. Why? Because 9 out of 10 times, one of the pans will have a small hole in it. Use one pan and the juice could leak out into your oven and cause smoke. Use two pans and this won’t generally happen. I suppose both pans could have holes, but it’s not likely. It like the adage, if you don’t use two, you’ll need them. If you use two, you probably won’t!  🙂

13. Place covered turkey into pre-heated oven.
14. Set timer for 90 minutes. When timer goes off, uncover and remove as much of the drippings as possible and place in a bowl to add to dressing and/or gravy. (this is very salty so use sparingly)
15. Re-cover turkey and set timer for another 90 minutes.
16. Re-check turkey and remove as much of the juice as possible for your dressing/gravy. Test interior temperature of turkey with a meat thermometer. When it reads 165° F. it is done. Mine needed another ½ hour.
17. The last 15 minutes of your cooking time, raise your oven temperature to 425° F. and remove the foil covering so the top browns.
18. After 15 minutes, re-check the interior temp. with a meat thermometer. When it reads 165° F. it is done.
19. Remove turkey from oven and allow to ‘rest’ for about 15 minutes before carving. While turkey is resting you can finish making your gravy.
Cooking time is 3 – 3 ½ hours at 325° F. I used 3 ½ hours for a 13 pound turkey. (For the correct amount of cooking time based on the pounds of turkey, just follow the instructions included with every Butterball® brand turkey.) The last 15 minutes uncover the turkey and raise the temp. to 425° F. to brown top. Remove from oven and allow to ‘rest’ about 15 minutes before carving. You can vary this recipe by doubling the ingredients for say a 20-30 lb. turkey and so on. After you first place the oven into the oven to cook, you can work on the first part of your gravy and on the dressing or stuffing.


• 2 small onions peeled and quartered
• 2 carrots cut in half
• 2 celery stalks cut in half (use the leaves as this makes the broth more flavorful)
• 2 quarts of chicken stock, broth or even bullion cubes/granules with a quart of water is fine (non salted stock is preferred)
• ¾ cup of unsalted butter
• ¾ cut of all purpose flour


1. Into a large size pan on the stove, place turkey giblets and neck.
2. Add carrots, celery and onion.
3. Pour 1 quart of chicken stock or broth over this.
4. Bring to a boil over high heat.
5. Once it boils, reduce temp. and simmer until it cooks down to about 2 cups.
6. Turn off heat, strain and set aside. You will use this liquid later when your turkey has finished cooking and is ‘resting.’
7. While turkey is resting, place a small skillet on the stove.
8. Melt ¾ cup of unsalted butter (1 stick), in a pan on medium heat.
9. Slowly add ¾ cup of all-purpose flour.
10. Whisk over medium heat for 3-4 minutes or until a smooth blond colored mixture (rue) is formed.
11. Add mixture to your reserved strained turkey mixture that you set aside on stove.
12. Add 1 quart of chicken stock or broth and pan juices.
13. Bring to a boil over high heat and let simmer until thickened and ready to serve. Season to taste. ENJOY NO LUMP DELICIOUS GRAVY!

Dressing or Stuffing:

• Chicken stock or broth as needed to moisten bread
• Turkey pan drippings as desired and needed for flavor and moisture
• ½ to 1 stick of unsalted butter melted.
• 1 large white onion diced.
• 3-4 celery stalks diced (use celery leaves if you like, but I prefer not to)
• 2 loaves of white bread – open the bag and leave the bread in the bag stacked over so that air can pass over the tops – 1-2 days before, to dry the bread.
• 1 loaf of wheat bread – open the bag and leave the bread in the bag stacked over so that air can pass over the tops – 1-2 days before to dry the bread.
• 1 box of Jiffy® brand corn bread mix.
• Seasonings to taste – I just remember the line from the Simon & Garfunkel song and use: “Parsley, sage, rosemary and thyme.”  🙂
• Salt and pepper to taste.

Note: Remember, your turkey pan drippings will have salt from the Citrus Rosemary Salt mixture so take care when adding more salt. Some people add dried cranberries and/or chopped walnuts to their dressing and I have heard it is really good. Adding apple and mild sausage to your dressing is also, excellent. Some people like oyster dressing, but I do not. I have tried adding roasted chestnuts once, but did not like the texture of the chestnuts, so I do not recommend this. To each their own, but the mix of white bread, wheat and cornbread really makes this special!


1. Prepare and cook corn bread as directed on the Jiffy® brand corn bread mix. Prepare this the day before you need it and leave it out to dry.
2. Gently tear bread into pieces. I remove most, but not all the crusts as I believe too much crust makes the dressing or stuffing too tough.
3. Crumble corn bread and add to bread crumbs
4. Mix bread crumbs and corn bread together in large bowl.
5. Sauté diced onions and celery with butter on stove, on medium heat until the most of the water cooks down from the vegetables.
6. Pour sautéed vegetables over your bread crumbs and cornbread.
7. Add some chicken broth and pan juices as needed.
8. Add your dry seasonings (“Parsley – Sage – Rosemary and Thyme”) and salt and pepper to taste.

Note: Remember, your turkey pan drippings will have salt from the Citrus Rosemary Salt mixture so take care when adding more salt.

9. Mix dressing/stuffing until well combined and taste. To your liking, add whatever you think it needs.
10. Transfer stuffing to a lightly pre-sprayed (cooking spray), long rectangular shaped Pyrex, glass or metal deep pan.
11. Cover with foil.
12. Place the dressing into a pre-heated oven.

Note cooking time will vary depending on how and when you cook your dressing. If space and ovens are minimal, you can always make this ahead of time without pan drippings and then just heat it up later to be served when everything else is ready. If you are fortunate to have two ovens or a double oven, cook at 350° F. for around 45 minutes to one hour. The last 15 minutes of your cooking time, raise the oven temp to 425° F. to just lightly brown the top. For mine, I placed the covered dressing/stuffing into the same oven next to the turkey in the oven at 325° F., 1 hour before the turkey was uncovered and the temp was raised to 425° F. for the last 15 minutes. It was perfect!

End Notes:

The recipes used have been tested with many people and even those that do NOT like turkey. All have wholeheartedly agreed that this is the best turkey they have ever eaten! This is not to be braggadocious, but so you may be confident, your guests will say the same thing about your turkey dinner!

These recipes have often been requested, for me to make them and for others to make them, themselves. It will warm your heart when people ask you, “Would you please make your turkey,” or “Could I PLEASE have your turkey dinner recipes!”

I do not mind sharing them with those that ask, but please remember, these are just some of the featured recipes of my not yet published book, ‘The Gathering Place’ (Holidays & Special Occasions Entertaining). Please do NOT share them with others without my permission. They are copyrighted and unless I have given you specific permission to use them and share them, would make anyone in violation of Copyright infringement.
Once ‘The Gathering Place’ is published, it is my heart’s desire that anyone will be able to prepare, cook, present and serve 5 star restaurant quality food and ambience, for all holidays and special occasions entertaining at home, for their family and guests!

Again, please honor my request and not share these recipes with anyone, without my permission. You do have my permission to use these for yourself! For additional permission, email me:

Here is a PDF file of these recipes you may freely download.






The Gathering Place –
Holidays & Special Occasions Entertaining, by Dahni © 2013-2015, all rights reserved

Categories: Cooking, Food, Holidays, Homeward Bound, Ideas, Inspiration, Pursuit of Happiness, Thanksgiving, Uncategorized | Tags: , , , , , , , , | Leave a comment

Latte Nogee

Press Play and enjoy the snow and the music while you read below! 🙂

Sorry, if you are viewing this on a smartphone as an Apple iPhone. They do not support the snow or the music, but here is the link to the music – Bing Crosby sining “White Christmas” –

by Dahni

© 2014, all rights reserved

Tis’ the season and eggnog a reason. How about starting your day with some Latte Nogee (eggnog + espresso coffee)! It is pronounced [nah+gee]

What you will need:

1. Good quality espresso beans and a grinder


LatteNogee2You may use ground espresso if you prefer, but I like them as fresh as is possible. Some people believe beans should never be frozen as it changes the flavor as the beans go back and forth from the freezer. It’s about moisture. But I take out from the freezer, exactly what I need from the bag and return the rest to the freezer. I have never had a problem. The espresso beans I used just this morning have been in the freezer for 2 years and NO PROBLEMO! 🙂

2. Some way to brew your espresso coffee. We rarely use our machine, but it is great to have around for special occasions and holidays. Our was a gift several years ago and it still works perfectly. Ours is a Melitta brand. The simple two-four cup espresso machines are not all that expensive (around $100) and well worth itI

3. The best eggnog you can find or make

4. The best nutmeg you can find. Grind your own from a fresh nutmeg. You’ll be glad you did.


5. Milk to foam or froth

6. (2) big tall holiday mugs

Let’s DO IT!

1. Measure enough espresso coffee (finely ground) to make (2) 3 ounces of coffee. see. the picute of the machine above. It shows the pot having about 3 ounces of coffee that has been brewed. For single serve, this is all you need. But to share with another (and this is all the fun), double the bre pot.

2. Heat enough of your cold eggnog on the stove to fill each mug to about two- 2 1/2 inches from the top of each mug.

3. Brew your coffee and pour half into each mug

4. Pour about 1/2 cub of milk (or skim milk) into a stainless steel frothing pot and foam the milk from the leftover water/steam from your espresso machine.

4. Pour half of the heated eggnog into each mug.

5. Pour half of the frothy (foamed) milk into each mug.

6. Garnish with as much fresh ground nutmeg as you like or as an option –

7. Put a dollop of whipped cream on top of each cup then garnish with fresh nutmeg. Then –

“Look out tastebuds, teeth and gums
Latte Nogee, here it comes!”  🙂


Categories: Family & Friends, Food, Holidays, Music, soundcloud | Tags: , , , , , , | Leave a comment

On: Thrill of the First Grill

by Donnie Hayden

© 2014, all rights reserved


Well, today at The Gathering Place, we’re cooking. Yes, this post is abut the ‘thrill of the first grill,’ of the season.

Fresh from sleep ( I think the jet lag is over) and fresh with inspiration from our recent travels to Japan and Australia, we’re cooking up a storm!

Let me first explain the word ‘”storm.” It has been literally “storming” here recently. We have had quite a bit of rain and the temperature dropped dramatically. I’m not complaining, just explaining, for up here on the hill, we have fared better than some that have gone through a lot of flooding and damage. “Storm,” “Stormy” and “bad weather,” can be used and are used here, figuratively.

About a week before we left Australia (OZ-tralia), my wife Susan, was suffering from pain in her right leg. We thought it was just muscular or something like that from the much walking we have done these last couple of months. The day after we got home, I drove her to the doctor. A ultrasound revealed that she has a blood clot in her leg. Rather than go into details, let me just say that she is doing better, but has to take it easy. Now “easy” to you might be easy to you, but not to Susan. She has plenty to do that she both wants to do and needs to do. So, it’s not “easy,” it is scary, different, frustrating and kind of stormy here, at the Gathering Place.

There were things, important things we missed while gone. For one, our only granddaughter has a mouthful of teeth, is walking and is keeping up with and will be soon the boss of her two older, fraternal twin brothers. There’s graduations, birthdays and even a wedding coming up. I’ve painting to do, grass to grow, a yard sale to plan and implement so, we can get rid of this huge pod in our driveway and have a full driveway again. And there has been the loss of a dear family member and the daughter of two of our other dear friends.

We’ve gone through all the mail and junk mail. We’ve a lot of catch-up to catch-up on, about many things. You leave for a couple of months and when you get back, everything you left is still here and more and less. Susan is retired. Me? I only know that we were tired while traveling; tired from traveling and when we got home as we still are, we’re re-tired! 🙂

Sometimes, we just don’t realize how good people are at what they do until, we have to step in and try to do, what they do. Susan is the shopper, the meal planner, daily cook and specialty cook too. I could go on and on about what she does, but the point is, for the present and for an indeterminate period of time, I have to step in and step up. Not complaining just explaining.

Me? Oh, I am a trained gourmet chef. I know how to shop for the best and how to prepare the best. Blah, blah, blah, you want to know what I really am, I ‘m just a show-off chef. I’m the guy you want to have prepare feasts, special occasions, holiday meals and fancy dinners for 100’s of guests! I’m not boasting, that’s a fact Jack (or Jill or whatever pray tell, your name is. 🙂

But there is a whole bunch of differences between what I do and what a daily good cook, like my wife Susan, has done for years. Like what, like feeding a family on a budget, coupon collecting, best-deal detective-ing, and with grace under pressure, adding variety and all, with delicious and nutritious food, day in and day out, 450 days a year (extra days for extra people that often show up extra-ordinarily).

Oh sure, I used to know grams and milliliters. I’ve had a lot of experience with healthy food and shopping on a budget. But that was then and this is now. Like the saying goes, “use it or lose it.”

Well, if I am such an experienced chef with all this training, why have you never heard of me? Why am I not a successful chef and restaurateur with a whole bunch of the famed culinary and prestigious, Michelin Stars, associated with my work? The short answer is, I can’t handle the pressure! But also, I cannot stand to cook the same stuff over and over again, day in and day out! Food is either just something I HAVE to eat, when I’m doing something else that I deem more important, but my stomach won’t shut up until I cram something down my throat. Thank God I married Susan because, at least her food is delicious, balanced, and nutritious! If I just had to feed me, I’d either sort-of-starve, which really means, I gain weight or just eat junk which means, I gain weight. PROVE THIS TO YOURSELVES FOLKS! If you, would just eat three balanced meals a day at the same times and you do NOTHING else, I guarantee you will lose weight! You can even eat my food, BUT NOT A LOT OF IT, ALL THE TIME; EVERY DAY!

I love to cook. I love to cook for others. But in the kitchen, I AM INTENSE! I would NOT want to work for me or with me in the kitchen! I don’t know many chefs that I would want to be like. Many of them are just jerks, bossy-expletive-flinging dictators. And this is another reason I do not cook professionally. Not cooking professionally just means, I am not paid. I am a professional in all other senses of the word. I clean as I go. I cannot stand a messy kitchen!!! Besides, in a restaurant, the person that cleans the dishes is called a dishwasher, not the kitchen-washer or the kitchen cleaner. That’s my job and especially here recently. We have a mechanical/digital dishwasher and we have me, the hand dishwasher, while Susan rests, takes it easy and keeps her feet elevated.

My new roles are: nurse, caregiver, cooking, cleaning, shopping and many other things of which Susan, used to do a lot of these and much, much more.

Me shopping? By myself? Even with a list? Whew, what else do I bring home? How much more do I spend? To be fair to me, from my recent shopping trip, I did think in terms of extra stuff to prepare ahead of time, meals were planned and I purchased extra stuff to have on hand (in the refrigerator and freezer, on the shelves and in the pantry), just for you, when you stop by say on a moment’s notice or just to have extra if you stop by unannounced and we were just sitting down to eat. You are always welcome here though, by the way!

But OMG (Oh my God), we are going to eat well, I’m just not sure how well we will be eating or how well we’ll stay. 🙂  Here’s some clues – French, Italian, cream, butter, sugar, and salt and etc.. Am I communicating? Well, have you ever noticed that many of the people from France and Italy are not overweight, seem fit, firm, frisky, and fabulously, full of fun from food? They eat this way and probably, most of the time. Their secrets are balance, variety, the contrasts, lots of food, but smaller portions. As the saying goes, “a little bit goes a long way.” And there are three other secrets. A little wine with your meal is good for the digestion. I do apologize to those that do not partake of alcohol, but this is a proven fact. Wine aide in digestion, has antioxidants and some stuff in it (red wine has more) that has been shown to prolong life at healthier levels.

Many of the French and Italians take their time to prepare and to enjoy their food. This also aides in digestions and if you are really and truly satisfied, you will actually eat less. The last secret is the quality of the food, the fresher the better. In Japan and in Australia, many people shop, every day. In the USA, we often just buy stuff on sale and cram it all in our huge refrigerators, freezers and if we have them, the extra fridges and freezers. In the USA, we have a lot of OVER-processed, over-sugared, fat-stuff that has a lot of empty calories, chemicals and stuff our bodies can’t use much of, get rid of and promote cravings and get stored as fat.  If you think about it, it is very simple to understand. Every calorie gets used, it’s burnt up through exercise or it gets stored as fat. And this is still true, no matter how old I’m getting or how slow my metabolism is becoming. Eat what you love and love what you eat, just so long as what you love to eat does NOT, end up eating up, your life!

I do not like sleeping and I don’t like eating. But when I have to sleep and it’s needed and restful, I sometimes love it and I love eating exciting food! I love to cook. It’s fun! I love to cook for people. But I’m not real good at hosting, or keeping good conversation going, if I’m cooking. Oh, I’m OK if there is just one, two or a few people present. But more than a few, I can be really shy. I’d rather be behind the scenes watching you have a good time, watching and listening to what you have to say. I keep busy in the kitchen and even though I really do want you here, this is the only way I can handle crowds. It’s OK, go see Susan, she’ll talk to you and make you always feel, right at home!

Hey, wait a minute. I thought this post was supposed to be about the, ‘Thrill of the First Grill?’ It is, I’m getting to it!  I have written all of this in the hope that you can relate and or find it helpful, if not now, perhaps sometime in the future. And it is all in keeping with the vision of, The Gathering Place, our home, this post, and this blog, YOUR HOME AWAY FROM HOME! We gather together to share. I’m about to share some more and it’s about food; about the ‘Thrill of the First Grill,’ of the season.

Food is like art to me and well, I am a food artist. Food has to smell incredible, taste fantastic and be presented beautifully. Besides the joy this gives to our palette and how it excites our taste buds, all of this actually, aides in digestion. Why settle for something ordinary when just a little extra, can make it extra-ordinary!

Today, I made some heart shaped ginger sugar cubes, for what I call, Gingepagne (Ginger + Champagne). About three little mini heart sugar cubes into each glass of champagne. Made these to have on hand. Tasted delicious, but no champagne on hand to try, but I’ve had something similar (a taste) while we were in Australia (OZ-tralia) and it is wonderful. While making this, I also made fresh ginger syrup or ginger beer. Stored it in the refrigerator to have on hand for my ginger drinks. I have been working on my recipes for ‘Dark & Stormy’ (with rum), Moscow Mule (with vodka), Gin Gin Mule (with gin), Kentucky Mule (with Bourbon) and Scotch Mule (with Scotch). These all use pretty much the same ingredients (ginger syrup, ginger beer, and lime. The only thing different is pretty much the type of alcohol (spirits), the type of glass they are served in and the way they are garnished. Today, I made Gin Gin Mules for the Mrs. and me. They were incredible, especially since I used the fresh ginger syrup. Tomorrow, I’ll try the Scotch Mule.

Got everything together to make fresh, raw beets and horseradish mix. This is great on kielbasa, sandwiches and salads. You can’t get this any better or fresher than making it yourself. Just remember to peel the root and beets, use a food processor, but especially don’t forget to wear rubber gloves (no purple fingers from the beet juice) and a face mask so you don’t fall over and cry like a baby from the horseradish fumes! Hmm, could I possibly know what I’m talking about?! 🙂

Got everything to make my smoked fish dip. Will finish this tomorrow.

Well, you certainly can’t live off of sugar cubes, ginger juice and drinks! No you can’t, but you can LIVE with them when they are a part of your whole Gathering Together! I’m getting to the meal. Actually, I’ll be closing this out with four pictures. As we’ve heard many times, “a picture is worth a thousand words.” Surely I must be over halfway of that in words? So maybe my pictures are only worth around 500 words. Sorry, but I won’t try harder, just to try your patience more. 🙂

With the pictures, I will give you some idea how to make what they show. But for more information, details, ingredients and recipes, you will just have to wait until I finish the cookbook I have been working on for some time. It’s title is:


The Gathering Place

Holidays & Special Occasions Entertaining


When finished, this will be loaded with pictures, recipes cards for handy reference and everything necessary to plan, prepare and present incredible and exciting food for all your special occasions. This will include breakfast, lunch, dinner, deserts, beverages, entrees, soups, sauces, salads, bread, rolls and a fool-proof flaky-tasty every time, yummy pie crust.

it also will include plating, garnish and decorating and anything else I may not have thought of yet. All of the food and everything in it has been tried and trued, tested and proved by many, to be all and more I say it is. Why settle for or take your family, friends and guests to a five star restaurant, when they can experience the intimacy and the personal touch of a ten star restaurant at your home, where the food is all made by you! You know, “there’s no place like home!” Well why not add to this, the best feast that can be had anywhere!!

OK, along with everything else done today, we had to eat. Today it was fish. The name of the fish is simply, Cobia. It was farm raised in Panama. Around $12 dollar for two fresh and more than ample size fillets.

Cobia is also called – black kingfish, black salmon, ling, lemonfish, crabeater, prodigal son and aruan tasek. I like the ‘prodigal son.’ The bible story, from where this comes from in part is, about a man that leaves home with all his inheritance and blows it all. He has no choice, but to come home and even beg to be a servant, just so he can survive. But his father sees him approaching from a distance and prepare a huge feast because, he is so happy that his son has come home. The corbia fish I prepared was so delicious, I have decided to call this meal, ‘The Prodigal Son.’ Why you might ask, because, if you prepare this for those that love fish, they will “return.”

“Cobia is a relatively high priced fish and is sought after,  for its firm texture and excellent flavor. The flesh is usually sold fresh. It is typically served in the form of grilled or poached fillets. Chefs Jamie Oliver and Mario Batali each cooked several dishes made with cobia in the “Battle Cobia” episode of the Food Network program Iron Chef America, which first aired in January, 2008. Thomas Keller’s restaurant, The French Laundry, has offered cobia on its tasting menu.”

 excerpts from:


‘Thrill of the First Grill,’ of the season.


‘The Prodigal Son’

Grilled Cobia


I cleaned our propane gas grill and set the temperature to around medium to low. Garlic and herb basting oil was brushed on top, bottom and all sides of both fillets. Lay fish horizontally on the grill. Cook around 2 minutes, then flip over with a spatula, for another 2 minutes. Recoat fish with the basting oil, each time you turn it over. After both sides have cooked each for two minutes, flip again only this time, turn the fillets vertically so grill marks will show up as a square or diamond pattern when finished. It looks nice! Salt and fresh ground pepper to taste, the last two times you grill the fillets. Remember to keep basting. Total cook time is around 8 minutes. We were having rice and if you have a rice cooker, it takes about 15 minutes to cook, so plan accordingly so everything is done at the same time. And while you are waiting…

Thrill of the First Grill

Thrill of the First Grill

…hey, what’s in that glass to the left of the grill by the spatula? By the way, the plate to the right with a fork and the yellow basting brush, started with around 3-4 tablespoons of garlic & herb basting oil. Get from any store or make your own! Anyway, what’s in that glass?

Gin Gin Mule

Gin Gin Mule

Gin, fresh made ginger syrup, ginger beer, lime, and crushed ice in a pretty glass with a lime garnish. It was supposed to have a little muddled fresh mint, garnish of a sprig of fresh mint and a chip of crystallized ginger. OK, I like ginger, alright? Well. I forgot to get the mint at the store and I almost forgot the piece of crystallized ginger for garnish, but it got in there! 🙂

Close up of grill marked fish fillets turned once. Repeat second time, turning fillets, the opposite direction.

Close up of grill marked fish fillets turned once. Repeat second time, turning fillets, the opposite direction.

Prepared a fresh salad with veggies and fresh ripe avocado. Sprinkled with feta cheese. I used light sesame seed and ginger salad dressing because, OK I like ginger. I’m not sure what Susan used?

Rice was just plain white rice. Just Plain white rice can be quite boring. I sprinkled ours with a little Japanese rice seasoning, to really make it pop or as chef Emeril Lagasse says, to make it, “BAM!” Find some seasoning you really like and with even just plain O’ white rice, it will NEVER be, “plain O,” again!

Arrange a couple of fresh raspberries for tartness and color, along with a nice piece of honeydew melon. I cut off about 1/4 of a ripe banana and removed it’s peel. I stuck a chopstick up into the center of the banana (side that was cut from the rest of the banana). I used the chopstick to hold the banana piece in one hand. With my other hand and with a butane, long fire starter, I torched (lightly blackened) the banana to add smokiness and a nice color. By the way, you can grill a whole banana in its peel and these are wonderful. I Removed the chopstick and cut the banana piece lengthwise and put one per plate by the honeydew melon. I sprinkled a little bit of cinnamon on all of the fruit. Next, I squeezed some fresh lime over the fruit. By the way, just honeydew melon with lime juice alone, is like a marriage made in heaven! If you have not tried this, do your ‘buds’ (taste buds) a favor and try it! Last, I squeezed lime over the fish and twisted the peel and laid it over each fillet. Dinner was DELICIOUS!!!

We had some leftover rice so for desert, I made some fresh rice pudding. I added a little bit of coconut milk to the rice, a little cinnamon and maple syrup to taste. I whisked about 3 table spoons of heavy cream with a pinch of Xanthan gum to thicken. Using two small ceramic custard dishes, I spooned the pudding into them and placed two red raspberries for contrast, tartness and color. Last, I added a little dollop of  whipped cream, and we added our lips and gums and then delicious, here it comes! 🙂

Leftover pudding was placed into a covered plastic container in the refrigerator to have again and again until we run out or I make more. Try this meal.You and all that like fish will say, WOW!


Completed Meal – The Prodigal Son (or Daughter) 🙂

Tomorrow (Today), we’re doing: grass seed, taxes, steak au poivre, spaghetti carbonara, grilling ‘white hots’ and corn on the BBQ, making more sugar cubes, making fresh beets and horseradish mix, Scotch Mules, smoked fish dip or whatever my boss Susan, tells me! 🙂

Categories: Beverages, Cooking, Entertainment, Food, Live Laugh Love, Shopping, The Gathering Place | Tags: , , , , , , , , , | Leave a comment

On: Aussie Beverages

by Donnie Hayden

© 2014, all rights reserved

Guhday Mates, from Donnie your Aussie beverage guide

In a previous post, we tasted some wonderful Australian food and their butter. See Butter from this blog here.

While out and about on our Saturday here, we came upon a store called the Epicure which means, “one that enjoys fine food and drink” or simply, “the good life.” This is the same store where we enjoyed that marvelous butter from two posts back. After going on and on and drooling from the memory of this, the lady asked if we would like to taste the milk that is used to make this butter? Would I, would we? There was no hesitation, of course we would and did.

When I was a young boy, we had an Aunt Gladys & an Uncle Al. We loved to visit them! Right across the road from them was a dairy farm. One dog would round up all the cows and bring them to the barn for milking. They had mechanical milking machines even 50 years ago or so. But the milk went into this stainless steel tank that was somehow cooled instantly it seemed to just above freezing or 32° F. (Fahrenheit). I don’t to this day know how they did it, but when I say “ice cold,” it was ICE COLD!

A side note: 100’s of cats all seemed to show up out of nowhere at milking time! 🙂

Anyway, since those times, I could never drink milk unless it had ice in it, but I drank this milk from Australia that was the same milk used to make the awesome butter we had and it WAS DELICIOUS!!! 🙂

Well, this post really is about beverages from Australia or that I have tried here. You have already seen the following picture in another post, but here it is again. After the milk, it’s GINger time. In a bit you will understand why, I capitalized GIN in GINger. 🙂

Ginger Beer, Ginger Ade, Dark & Stormy (Giner beer, lime and rum) and Ginger Wine

Ginger Beer, Ginger Ade, Dark & Stormy (Ginger beer, lime and rum) and Ginger Wine

Then there was this ginger suprize that you have also seen before.

Champagne with a ginger sugar cube

Champagne with a ginger sugar cube

Next, what was the capitals of GIN in the GINger for?

On the last night of the Camden Show, Jonathan and I popped in to a local pub, for a night cap or two. 🙂

I ordered an Australian beer with Jonathan’s recommendation and he ordered a GIN and tonic. I have never liked gin because it smells if not like a pine tree which I do like the smell, but it reminds me of mineral spirits which I used to use for many years, in cleaning out my paint brushes used for, oil-based or alkyd paint. I’ve sometimes wondered why so many older painters drank a lot? Was it to cut the taste of the mineral spirits out of their nostrils? Well anyway, something came over me and I asked Jonathan if I could try his drink? I think I was thinking that I used to not like tonic water until it was put together with rum, fresh lime and fresh ground nutmeg that our friend and former neighbors (still friends) made for many-a-happy-hour. We affectionately refer to this as, ‘Lou’s Pirate Punch!’ So I perhaps thought, maybe GIN, with fresh lime and tonic water might be OK? Jonathan said, “Sure you can taste it!” I did. I loved it and ordered myself one. This experience set the stage for what was to come later, when we stopped in to ‘The Custom’s House’  reaturant and bar in Sydney for a drink after our return from the Toranga Zoo. The Zoo post is coming, hang on! 🙂

The Customs House is or was indeed that, for Customs. But on one of the upper floors was the Customs House Bar & Restaurant. It was a fancy beautiful place with a great view of Darling Harbor and the Harbor Bridge.

From the rear of The Customs House

From the rear of The Customs House


Lighted table for our drinks. Very Cool! :)

Lighted table for our drinks. Very Cool! 🙂

Anyway, on their drink menu was a ‘Gin Gin Mule.’ I was curious. It sounded like a Moscow Mule which is ginger beer, fresh lime and vodka that I already like, so I tried this and? I loved it! 🙂

A Gin Gin Mule is served in a tall glass with ginger beer, a spicy ginger syrup, fresh lime, GIN and a sprig of mint and ice.

A Moscow Mule is basically the same, but with vodka, and traditionally served in a copper mug (lined of course, with stainless steel).

A Dark & Stormy is also, basically the same only it uses, a dark (more molasses flavored) rum and served in whatever kind of glass you desire.

All of these drinks made with ginger beer are fantastic. Thank you Australia for introducing me to Gin, Gin & Tonic, and the Gin Gin Mule!

Now for something regular, only from Australia, beer (actually it’s pale ale)! How does the name Fat Yak grab you? Well this is its name and it is made in Matilda Bay in Australia. Sure it will give your Matilda something to waltz about! 🙂

Fat Yak starts with hops and they finish it with hops. Normally, I don’t care for hoppy beer and ales etc., but this has a wonderful blend, a bit of fruit in its flavor and it just has a nice and lovely taste!

Fat Yak pale ale

Fat Yak pale ale


Are you ready for something really unusual? Here it comes. While we were in the Blue Mountains, the girls popped in to a little liquor store to pick up a nice bottle of Riesling wine for our night’s meal. Just outside the shop was a little sandwich board with the following message:

“Try Our Hot Chilly Wine”

This is exactly what the sign said and it is spelled exactly as I saw it. But I wondered what that meant, So I went into the store and asked. Now I don’t know if whoever wrote the sign cannot spell or it was intentional. If it was the latter, well it worked because, I wanted to know what it meant! 🙂

But I suppose the wine was chilly and it was hot and it was wine and it was made out of chili! So welcome one and all to world of Hot Chilly Chili Wine!

Hot Chili Wine (front)

Hot Chili Wine (front)

Hot Chili Wine (rear)

Hot Chili Wine (rear)

Hot Chili Wine cloese up of rear label)

Hot Chili Wine (close up of rear label)

Disaster Bay Chillies produce this sweet hot wine without grapes whatsoever! It is made from 100% chili peppers.

The proprietor gave me a sample and there are just no words to describe what was beyond anything I could imagine!

Disaster Bay Chillies is a partnership between Stuart Meagher and John Wentworth. John has been an organic market gardener for more than a decade and Stuart has been a chilli fanatic for at least as long.

Stuart and John combined their passions in 1999 to grow chillies on the Far South Coast of NSW to produce what they believe is the world’s first commercially available wine made from chillies. They used a recipe from a mate of Stuarts, known as Old Didler, as a starting point. Then, after much experimentation – and a little luck – they struck upon a workable method to produce the wine.

Disaster Bay Chillies is from Eden, a coastal town in the South Coast region of New South Wales, Australia. The town is 478 kilometres (or about 297 miles) south of the state capital Sydney and is the most southerly town in New South Wales.

This sweet and hot (spicy hot) wine was absolutely incredible and unlike anything we four had ever tried. It is great with cheese and crackers which is what we had it with. I think it would be awesome with fresh oysters too! What ever you serve it with, do yourself , your guests, friends and families a favor and TRY IT!!!

We intended to bring this home, but we opened it up and drank most of it that night! We finished it off the next night when we returned home to Camden. Oh NO, what to do???? “No worries mates, you can order it online!”

Categories: Aussie, Australia, Beverages, Chili, Family & Friends, Food, Harbor Bridge, Japan, The Gathering Place, The Land Down Under, Travel, Uncategorized, Wine | Tags: , , , , , , , , , , , | Leave a comment

On: Katoomba, NSW, Australia

by Donnie Hayden

© 2014, all rights reserved

Guhday Mates, from Dahni your Aussie Katoomba travel guide

Guhday Mates, from Donnie your Aussie Katoomba travel guide

On April 11 through the morning of April 14th, 2014, we went to The Blue Mountains and rented a cottage (see last post) in Katoomba, New South Wales, Australia.

Today, I want to share with you some of the flavor of Katoomba. It was a quaint, charming and eclectic community – MY KIND OF PLACE! Besides the fact that it is located in The Blue Mountains and is quite hilly to walk the streets, it reminded me of Telluride, Colorado in the United States. Telluride is a community in the Rocky Mountains where people come to ski in the winter and it is also a hub to get to Aspen or Vale when those areas are closed to airports or other transportation, due to the weather. Although Telluride and Katoomba do not share the same type of weather conditions, it’s their common flavor that is similar to me. Telluride basically started as a ‘hippie communue’ back in the sixities. I suppose as many of them grew up and decided to get jobs and start a ski resort? 🙂

In Katoomba, there are many young people, arts and crafts, just like in Telluride. Our pictorial journey below, begins with an example of some local artwork, a mural painted on a brick wall of an abandoned garage across the road from our cottage. We saw this as we were heading into town.

Mural on wall of abandoned garage

Mural on wall of abandoned garage

In Katoomba, we noted many wonderful and fashionable hats on the heads of many people, young and old, male and female. ‘The Hattery,’ where I found and purchased my Akubra hat you see me wearing in the picture above, is from Katoomba. For more information about my hat in a previous post on this blog see: Hats

But Kotoomba is more than just a young/artistic/eclectic community, it is a travel destination! Katoomba is the city host or gateway to The Blue Mountains and both attract many people from around the world, every year. We noted many differnet people, accents and languages being spoken while we were here. There are several popular and international establishments and connections here. A friend from the United States informed me that soon after we returned from our trip to this area, Prince William & Kate of England were planning on visiting the following week. The English and Australian connection is just one example of many international connections.

Our first night here as we were walking to downtown for some food, some one-hundred (at least) sulfur crested cockatoos flew over our heads. Caitlin stayed at the cottage with baby Felix and she saw them fly right over our deck and into the eucalyptus trees of the Blue Mountains, right around sunset. Even though I did not get a picture of this amazing sight, in a future post, I will share pictures of four of these beautiful birds and sppecifically one that certainly seemed to want to pose for me, from the huge evergreen near the deck of our cottage.

But this night, on recommendation of a local librarian, we went to dinner at an authentic Korean restaurant. Susan and Jonathan ordered each a different entree and I chose one that is supposed to be one of the most popular among street people in Korea. Dduk Bok-ki was so incredible, both Susan and Jonathan wished they had ordered it! It was a sweet rice, shaped like tube pasta, but not hollow. It was made from rice flour and steamed. It was included in this huge plate of steamed vegetables. You could have it mild, medium or hot. I chose medium. It was inexpensive, delicious and so filling and yet, I can’t believe I ate the whole thing, even sharing a lot with Susan and Jonathan, I was stuffed with delight!

Other foods include the best coffee I have either ever had or it’s been so long, I cannot recall any better. This we purchased from a little, almost a hole in the wall, cafe from the Elephant Bean Coffee. Then there was the most incredible fresh-baked croissant from a cute little bakery, I’ve ever eaten and shared the crumbs with a local pigeon. 🙂

In another post in the future, I will share about some Australian beverages, including the chili wine we tasted and bought in Katoomba. Yes, you read that correctly, Chili wine made entirely out of 100% chili. It was sweet and hot. We intended to bring it home, but we opened it as soon as we got back to the cottage and finished it off the next day when we got back home to Camden. It was fantastic with cheese and now that I’ve come to appreciate oysters (at least Australian and Apalachicola, Florida oysters in the US), DEFINITELY WITH OYSTERS!!! I’m almost sorry we drank it with out purchasing another bottle to bring home, but “no worries,” this Australian exclusive product, has a website and this wine can be ordered online and shipped to your door!!!! 🙂

We had dinner and some chocolate at the Paragon restaurant. This place could have a post and then some, all its own. It was a mixture of Greek/Romanesque architecture and art-deco and hand carved reliefs on the walls. It does make me wonder if the garden area behind our cottage might actually be owned by the owners of this restaurant or some related family members?  The food was fabulous and but of course, WE HAD TO TRY THEIR CHOCOLATE! According to their interior signage, it’s the chocolate that made Katoomba famous. I have no way to prove or disprove that statement, but this place has been here since 1921 I believe, has a US connection (the wife of the owner was from the United States), and there are many pictures throughout the place of famous people that have signed their names and have eaten here. So what does that say to you?! Some of the pictures I recognized and some I did not. Art Acord (silent film western star), Clark Gable and Peter O’Toole. So, that’s pretty telling. You can search for the Paragon Cafe online and find many interesting things. They also have a page on Facebook.

There were many unusual and wonderful things to experience in Katoomba, but time and words fail me. The best that I can offer you are some humble pictures. I hope you enjoy them! 🙂

As stated previously, Katoomba is quite hilly and it exercises your heart, lungs and legs to walk here, but well worth the effort! The air was crisp, cool and clear at this time of the year during Australia’s late fall or early winter. Days were nicely pleasant with a couple of layers of long sleeve shirts and the nights build-a-fire cool. The downtown district is home to many cafes, shops and stores from the unusual, the bizarre and the, just lovely. There are examples of fine architecture in beautifully restored or well-maintained hotels and other buildings.

There were many unusual and wonderful things to experience in Katoomba, but time and words fail me. As I said, the best that I can offer you are some humble pictures, my personal recommendation to COME HERE if you ever have the opportunity and a link to some Irish music I recorded live, on my way back to the cottage one day. I hope you enjoy all that follows here! 🙂

Mural on Wall

Mural on wall of the Three  Sisters and etc., of The Blue Mountains at Echo Point

Downtown Katoomba

Downtown Katoomba – sure why not espresso and waffles! 🙂

The Elephant Bean Cafe

The Elephant Bean Cafe (notice anyone familiar?)

The Elephant Bean Cafe (Awesome coffee)

The Elephant Bean Cafe
(awesome coffee)

Bakery with fresh baked almond croissants. YAY! :)

Bakery with fresh baked almond croissants. YAY! 🙂

If you must eat croissants, why not artistically!

If you must eat croissants, why not artistically!

Closeup of our table

Closeup of our table

And the pigeons enjoyed your crumbs :)

And the pigeons enjoyed your crumbs 🙂

My first ever female street performer. She was actually very good.

My first ever female street performer. She was actually very good.

Little Aussie squirrels picture, for  my sister Carol Lee

Little Aussie squirrels picture, for my sister Carol Lee

Ducks or Kiwi birds in boots? I dunno, but they were cute, so I had to take this! :)

Ducks or Kiwi birds in boots? I dunno, but they were cute, so I had to take this! 🙂

Clock bridge over street

Clock bridge over street

Old-time informative bill

Old-time informative bill

Mural of Katoomba Falls I

Mural of Katoomba Falls I

Mural II

Mural of Katoomba Falls II

Hotel Carrington Entrance

Carrington Place (hotel) Entrance

Hand carved wall, Carrington Place Entrance

Hand carved wall, Carrington Place Entrance

Irish connection

Irish connection

Irish connection II

Irish connection II

Want to Wassail me for some mulled wine? :)

Want to Wassail me for some Mulled Wine? 🙂

The circus in town? :)

The circus in town? 🙂

Paragon I

Paragon I

Paragon II

Paragon II

Paragon III

Paragon III

Paragon Chocolate "The chocolate that made Katoomba famous"

Paragon Chocolate
“The chocolate that made Katoomba famous”

Chocolates I

Chocolates I

Chocolates II

Chocolates II

Chocolates III

Chocolates III

Lost Bear Gallery

Lost Bear Gallery (art gallery)

Whale out of wooden sticks

Whale out of wooden sticks in window of Lost Bear Gallery

Oh, there the lost bear is! :)

Oh, there the lost bear is! 🙂

Closeup of found lost bear art

Closeup of found lost bear art

Nice wall

Nice wall

Interesting walk I

Interesting walk I

Interesting Walk II  (same walk, different view)

Interesting Walk II
(same walk, different view)

Can you see the heart shape?

Can you see the heart shape?

Last stop before back to cottage and look what I saw and heard! :

Last stop before  heading back to our cottage and look what you saw and heard! :

Locals, quite possibly of Irish roots, gathered in this pub for grub, beers and cheers and playing some really nice Irish jigs. There were children present and other watchers/listeners like me. Flutes, violins, guitar, banjo, a concertina (similar to an accordion) and one gent (laddie) played the Uilleann pipes. The bar was open and run by another international connection. She was anice lady from Vietnam. It was a gorgeous day and the windows were open in the pub.

Several falutists

Several flutists and violinists and concertina far left

Flute player closest to me

Flute player closest to me

Uilleann Pipe Player

Uilleann Pipe Player

The uilleann pipes are the characteristic national bagpipe of Ireland. Earlier known in English as “union pipes”, their current name is a partial translation of the Irish-language term píobaí uilleann (literally, “pipes of the elbow”), from their method of inflation.There is no historical record of the name or use of the term ‘uilleann pipes’ before the twentieth century. It was an invention of Grattan Flood and the name stuck. People mistook the term ‘union’ to refer to the 1800 Act of Union; this is incorrect as Breandán Breathnach points out that a poem published in 1796 uses the term ‘union.’

The bag of the uilleann pipes is inflated by means of a small set of bellows strapped around the waist and the right arm (in the case of a right-handed player; in the case of a left-handed player the location and orientation of all components are reversed). The bellows not only relieve the player from the effort needed to blow into a bag to maintain pressure, they also allow relatively dry air to power the reeds, reducing the adverse effects of moisture on tuning and longevity. Some pipers can converse or sing while playing.

Source: Wikipedia

And a good time was had be all! :)

And a good time was had by all! 🙂

Please click on the following link to a recording I made of these musicians. It’s only about a minute clip, but I think you will enjoy it.

Categories: Art, Aussie, Australia, Australian Life, Blue Mountains, Chocolate, Coffee, Entertainment, Family & Friends, Food, Fun, Irish, Irish Music, Japan, Katoomba, Music, Photography, The Gathering Place, The Global Village, The Land Down Under, Travel, Uncategorized, Walkabout | Tags: , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Blog at