This was written sometime ago. I would come back to it every now and again to edit and add etc. Perhaps I should have published this at or near the beginning of this blog. But it was intended to show what is behind the title of this post and the actual wooden sign (as shown as the cover picture for this blog). It hangs over the mantle of the fireplace, in the great room of our home. This blog and that sign (a gift from family), represents our home which we also lovingly call– The Gathering Place. This post was written to explain why this place, called the The Gathering Place (our home), is so named, The Gathering Place. For one thing, I believe most people understand what a gathering place is and what it is for. That visual explanation works for this place, this blog and our home as well. But I want you to understand the depth of my meaning for it as well. I thought today, April 17, 2018, was as good as any time to publish it. Cheers! 🙂
When I was a child, I believed in many things. Then I found out I had been lied to. And I decided right there and then– there was no Santa Claus, no Tooth Fairy, no such thing as the Easter Bunny, that people cannot be trusted and there must be, no such person or thing as God. Then I came upon many beliefs about the meaning of life and I just started looking.
Then I found this and that and was told this and that– “Because”, ‘That’s what I was taught”, “Because, that’s just the way it is”,”Come here”, “Go there”, “Look here”, and “Look over there”, and I just kept looking!
I went to the mountains. I went to the desert. I went to the sea. I looked to the stars. I wondered and I wandered. Then I looked to the healing arts. Then I looked to the law. I looked towards anywhere and any place I could find. I turned to the so-called creative arts. I wrote and wrote in journal after journal and would read them from time to time. Then it was discovered I had encircled myself in my own words, trapping me inside them. I burnt them all! The Religion of obscurity and confusion was NOT for me, so I kept on looking.
I went to the valleys of the human kind. I searched the ancients and the currents, their dark arts and their light arts. The Religion of uncertainty, contradiction, hypocrisy and evil, was NOT for me, so I kept on looking.
I returned to the religion of my youth, for some solace and some comfort. I went back to something familiar and discovered the mystery of faith. But faith could not be explained, it was not understood and I could NOT apply it because, I had no faith, not enough faith or I had turned away from the faith. Then I thought, if it cannot be articulated in words it is because, it is not understood. If it cannot be understood, it cannot be applied and there can be no results or consequences. The Religion of faith was NOT for me and I must NOT have been adequate, for the Religion of faith. I found no comfort or solace, so I kept looking.
I thought I must be tried and purified. I must take the chance on luck that by chance I might be chosen. Born to stand upright, to seek and to excel, how could I rise if the fates were not calling me? I was NOT chosen. And the Religion of Fate and Predestination was NOT for me, so I kept looking.
At one time in my life, I considered living a life of self-sacrifice and use my all and everything to suppress my passions, to elevate only logic and reason, much like the ancient Stoics. But that did not seem like much fun to me. The Religion of endless works without ceasing and a joyless existence was NOT for me, so I kept looking.
I saw the dying and the dead. Some of the dying cried out in terror; in fear of the unknown. Some of the dead cried out in losing their lives to the void. They cried out in guilt, for what they had done amiss or had not done, vainly making deals with the unknown, for another chance, more days; more years. I saw them curse when the answers they wanted and needed, did not come and they all died. The Religion of helplessness and hopelessness, was NOT for me, so I kept looking.
I saw and heard the dead eulogized and memorialized. Some were great, near great, just common folk and some were despised. But all of them still had at least a few that sorrowed for them, pretended to cry or were happy at their departure saying, “Good riddance.” And I heard religious leaders proclaim that those embalmed, dead and lifeless before my eyes, were not dead, but alive with God. How cruel I thought and unfair to us that remain. We that are left must continue to bear the slings and arrows of humanity and inhumanity. Even if the dead were hated, they are better off than us poor, pathetic creatures, fragile and miserable. We the left-behind, continued to struggle and even with good intentions, were paving our own roads in hell, in the slim and unverified sliver of hope for, heaven’s door. How much rather better, to go nowhere at all! For to the dead with no coins laid on their eyes (or our eyes), for the ‘Boatman’, without consciousness or conscience, is this not the bliss of ignorance! The Religion of ignorance, favoritism, partiality, inequity was NOT for me and I, I kept looking right there.
Then I looked at the words from the same book these religious leaders read from. I heard them say that the dead which were before me were dead and I could see they were dead. I heard the tears of those left behind. Some were mournful, some pretended and some smiled happily. And I heard and saw these preachers contradict that the dead were not dead, after they had just read and said they were. And they said they were not dead, but alive and living elsewhere, not needing their shells. And these preachers talked of resurrection and I thought, if these dead were alive, why would God need to return and pick up their dust and bones? Is this not what it means to be raised (resurrected), from the dead? And then I heard my own pastor say, “The whole duty of a minister is to be intellectually informed for their congregation.” I supposed none of this was NOT spoken from some callous hearts; not abject hypocrites, but attempts at empathy, to comfort the mourners? How were we, was I, comforted in knowing the dead were alive and we alive were born to die? And the dead were alive? And the words the leaders read were, the dead were dead and yet they said these were alive! The Religion of stupid and the illogical; false hope and false comfort was NOT for me, so I left, got out and kept looking somewhere, anywhere else!
Then I thought, “Eat, drink and be merry”, cuz’ some tomorrow, I’m gonna’ die anyway, like the ancient Epicureans. But then I thought, surely there is more to life than just feeling and sucking the marrow and all the juice out of life, as much and as fast as I could?! The Religion of burning my candle at both ends, depravity, debauchery, self Indulgence, self-contentedness; total wholly selfishness, was NOT for me, so so I kept looking, but with barely any strength left to continue. It amazes me how fat I can become and yet how weak it makes me so, yes, I kept looking.
Then I discovered people who don’t believe anything (atheists). How mindless, irresponsible, how blissfully ignorant. And I decided that the Religion of nothing, no purpose or reason for the reasons and passions for life or that non-religion was NOT for me, so I kept looking, then nearly crawling, for lack of strength. A mind spent on arguing is one starving, so yes, I kept looking.
Then I discovered the really insane people who can’t decide or even make up their minds as to what they believe or don’t believe (agnostics). And Religion, that Religion or the i-dunno’-religion, the I don’t want to say yes and be wrong and the I don’t want to say no and be wrong either. This without a mind Religion, insanity was NOT for me, so I stayed blind, deaf, and dumb, looking nowhere.
Then I grew really, really grew tired of looking, but more tired of not looking!!!
Then I was found! And my empty hard heart, soul, and mind were pierced and shattered by these words-
“Don’t you know that by his stripes you WERE HEALED?”
Then I came to discover that I already was a Christian; that Christ was already in me, and that the riches of this mystery was, Christ in me, The Hope of glory (future). I found the best of both lifestyles (reason and passion), and the balance of reason and passion for my past, present and future, plus hope for an everlasting life of joy, health and wholeness! I found when I so concentrated on these things- focused, without allowing any distraction in, I was calm and as pure as undiluted and undisturbed water, while the storms of life raged all about me. And my whole life was quickened– physically, mentally, emotionally and spiritually.
I have been healed often to the absence of any possibility and without medical explanation. I am alive when I should have died several times that I know of and perhaps more than I know?!
I have been filled according to my appetite. My questions all answered to my satisfaction. I overflow my fullness. I know what and why I believe what I believe and can show the same to anyone that desires to know the hope that is in me. This I can show that they can be filled according to their appetite and their questions answered to their satisfaction and their filling full, can overflow from them too!
I no longer look anymore! Whew, if you only knew how much time, resources and life this saved and saves me!
Then I discovered I have the best possible life going, even if I’ve succumbed to something so foolish and explained away as rapture of the deep and unrealistic euphoria, going nowhere! 🙂
But daily there are proofs and sometimes I prove them to myself and others see them in me too!
Then one day I will discover that I’ve been gathered together– dead, alive; here or there. Then, I’ll one day meet Jesus Christ, in the air!
And now I hope, to see you there! To the some I KNOW. I’ll be gathered together with you!! To all the rest, I hope to see you there!!! Until then, The Gathering Place (our home), is purposed to be like a miniature or mini-gathering together, until the real one or the big one occurs. 🙂
What’s in a Name?
“Not forsaking the assembling of ourselves together, as the manner of some is; but exhorting one another: and so much the more, as ye see the day approaching.”
Hebrews 10:25 KJV
“For the Lord himself shall descend from heaven with a shout, with the voice of the archangel, and with the trump of God: and the dead in Christ shall rise first: Then we which are alive and remain shall be caught up together with them in the clouds, to meet the Lord in the air: and so shall we ever be with the Lord.”
I Thessalonians 4:16,17 KJV
“Now we beseech you, brethren, by the coming of our Lord Jesus Christ, and by our gathering together unto him, That ye be not soon shaken in mind, or be troubled, neither by spirit, nor by word, nor by letter as from us, as that the day of Christ is at hand.”
II Thessalonians 2:1,2 KJV
Don’t stop looking, you’ll be found if you want to be!
Stuffed? Stuffed with stuffing? Why yes, but so much the more! 🙂
Stuffed with information about how we came to celebrate Thanksgiving, what the first one was really like hundreds of years ago or what is really wasn’t like.
Stuffed with customs and traditions.
Stuffed with a measure of tired to you and they, depending on how far the distance traveled, the manner of transport and how long it takes to arrive.
Stuffed with the excitement and anticipation of, “Can’t wait for this day to come,” “Can’t wait to get there,” or “Can’t wait, for them to get here!”
Stuffed with the real possibility that you, “Can’t wait to go home,” or “You can’t wait, for everyone to leave!” 🙂
Stuffed with ‘catch-up’ since the last time together.
Stuffed with so much to stuff in and so little time, celebrating ‘long time no see,’ fall, Thanksgiving, birthdays and even Christmas too, early.
Stuffed with joy and perhaps, some trepidation from meeting new folks or some concern over how they find you and will remember you from the first impression you make.
Stuffed with nasal blockage, upper respiratory breathing restraints, colds, headaches, pains, strains, prescriptions and the need for perhaps more.
Stuffed with care and concern, empathy and sorrow over those that cannot be with you.
Stuffed with care and concern with all the things left behind that need to be resolved.
Stuffed with stuffing and all manner of culinary delights.
Stuffed with so much work and hours to make such a feast and preparations and accommodations that are devoured and messed up in mere minutes, and forgotten in even less time.
Stuffed with wonder at conversations from: “Where’s the gravy,” “Pass the potatoes,” “What time is the game on,” to all but total disengagement, nap time (The tryptophan effect), and texting one another from device to device while sitting right next to each other.
Stuffed with wonder at, “Why do we do this,” (all this work and effort), when there is a Denny’s, open 24/7, somewhere down the street or close by, with no dishes to wash or mess to clean up.
Stuffed with Thanksgiving, ThanksLiving and thankfulness.
Stuffed with even more wonder at being thankful to any degree for all one has to midnight of the new Friday, where so many rush and pull and push and knock down each other for all they perceive they do not have and must have before it’s too late.
Stuffed with despite it all and because of it all, thanks, for my favorite holiday and with anticipation and hope, for, “Can’t wait to do it all again!”
Stuffed with long or short goodbye, farewell until next time!
Stuffed with so much stuff, I’m just stuffed!
Stuffed with tired and into some easy chair of comfort wrapped snug in a blanket of love and joy and thanks.
Stuffed with peace and reflection at the afterglow of hearth fire and heart fire of memories, awaiting all these calories of a full and grateful life, for when I can get stuffed again!
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’ – (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’
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!
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.”
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.
As the end word (a suffix actually), in the title suggests, this is all about a Martini.
I call it, The Mano a Mano Martini.or The Mano-tini for Short. I am a curios fellow in that when I become interested in something, I dig or dig into the details. Perhaps this in part due to my training in journalism in that the very first paragraph should contain— WHO, WHAT, WHERE, WHEN, WHY and HOW. It is my intention to fulfill this by paragraph’s end. I am a gregarious fellow in that I like to share my discoveries with others (YOU)! I would like to think that even if you do not drink alcohol or like martinis, you might find the following interesting and maybe even humorous, for your time spent here. This perhaps ‘long in the tooth’ piece will conclude for you that do like martinis, would like to try one and try a new recipe for one IF, you keep reading until the end. You could, skip or scroll all the way to the bottom if you want to. 🙂
Like a bartender’s or mixologist’s list of ingredients and preparation, here, there are some parts of fact, parts of fiction and some history in our list of ingredients, for preparing this alcoholic libation.
Often ingredients are mixtures of other ingredients combined or infused in certain ways, like our word “libation,” for example. Libation has its roots in Greek and Latin and its simple definition was an offering, a liquid poured out. Well, this is certainly how we may think of it today and with this liquid being offered and it being most likely an alcoholic liquid or beverage with its effects, bringing up the ideas of ‘Happy Hour,” “getting a buzz” or “high,” it’s a drink most likely shared at least between two lovers, two friends, two people or two associates, for a good time, to celebrate or just for a happy time among people, even if the two are the bartender and the bar-sitter. 🙂
That’s great, but not so fast. Libation was originally a beverage offered to some deity (god or goddess), as a form of sacrifice, seeking favor of the gods?
OK, just suppose there were no gods or goddesses, but the root word of mythology is, myth. 🙂
Alright, maybe they were made up, but people did and may still believe in them (the gods). How easy would it be to pour out some liquid as an offering for some god or goddess and when others weren’t looking, get yourself a nice, free drink! “WOW,” so they might think, “Not only did the gods take the drinks, they must have accepted them (liked them),” especially if, the beverages constantly just seemed to disappear. 🙂
Cue the myth reel for our next word, ‘Ambrosia.’
“In the ancient Greek myths, ambrosia (pronounced am-bro-ze-yah Greek: ἀμβροσία, “immortality”) is sometimes the food or drink of the Greek gods, often depicted as conferring longevity or immortality upon whoever consumed it. It was brought to the gods in Olympus by doves. Ambrosia is sometimes depicted in ancient art as distributed by a nymph labeled with that name. In the myth of Lycurgus, an opponent to the wine god Dionysus, violence committed against Ambrosia turns her into a grapevine.”
Also, at the above link, there is an image of a plate (a majolica plate), thought to have been made in 1530 by Nicola da Urbino. It’s title is, ‘The Foods of the Gods on Mount Olympus’. Oh, that sounds familiar, like the 19th Century USA invention, most of us know as, ‘Ambrosia Salad.’ Well, if this fruit, whipped topping concoction was or is the modern-day equivalent of, “Food for the gods,” what about Mead, originally a fermented beverage of honey, water and yeast some called, ‘Ambrosia’ or, “nectar of the gods?”
Forget the fact that in an area where grapes were not grown too well, but they had to have something alcoholic to drink. And forget the idea that real mead does not taste much more than like just watered down honey water. But like a bartender’s or mixologist’s special add-ins, add some folklore and a little bit of well, whad-di-yah-know’ there is something to be said about all those B vitamins that do increase as the stuff ages. Could they actually help a hangover from too much drinking the night before with drinking some more of the ‘tail of the dog that bit you?’ Supposedly, the word ‘honeymoon’ (honey + moon), came from the celebratory wedding drinking of Mead. The couple was to wed when she was close to being able to conceive. They were to wed during a lunar cycle and drink Mead for a month. WOW, how about that, a month long honeymoon, for you that may have never had one? Mead was supposed to make him more virile and the lady more fertile. Hmmm, is there something more to those B Vitamins in Mead, the ‘Nectar of the gods?’ I don’t know, but people believed it. So what’s my point? Drinking is supposed to be associated with special times and happy and high’ times. Get some gods and goddesses involved and the traditions continue. 🙂
So what? So what does this have to do with Martinis? We’re going there next? 🙂
According to all the sources I checked, a martini may in fact, be a ‘Made in America thing, what it is, but not its name. You ‘re gonna’ love this!
In 1863, an Italian vermouth maker started marketing their product under the brand name of Martini, after its director, Alessandro Martini and the brand name may be the source of the cocktail’s name?
Then another theory is, ‘The Martini’ evolved from a cocktail called the Martinez, served sometime in the early 1860’s at the Occidental Hotel in San Francisco, CA. People hung out there before taking an evening ferry ride to the nearby town of Martinez. And of course, the people of Martinez say, the drink was first created by a bartender in their town? But a, “Martinez Cocktail,” was first described in Jerry Thomas’ 1887 edition, of his “Bartender’s Guide, How to Mix All Kinds of Plain and Fancy Drinks”
Are you ready for the following? 🙂
“By 1922 the Martini (the vermouth), reached its most recognizable form in which London dry gin and dry vermouth are combined at a ratio of 2:1, stirred in a mixing glass with ice cubes, with the optional addition of orange or aromatic bitters, then strained into a chilled cocktail glass. Over time the generally expected garnish became the drinker’s choice of a green olive or a twist of lemon peel.
A dry Martini is made with dry, white vermouth. By the Roaring Twenties, it became common to ask for them. Over the course of the century, the amount of vermouth steadily dropped. During the 1930s the ratio was 3:1, and during the 1940s the ratio was 4:1. During the latter part of the 20th century, 6:1, 8:1, 12:1, 15:1 (the “Montgomery”, after British Field Marshal Bernard Montgomery’s supposed penchant for attacking only when in possession of great numerical superiority), or even 50:1 or 100:1 Martinis became considered the norm.
My father-in-law thought just passing the cork over the martini made it dry enough! 🙂
“A dirty Martini contains a splash of olive brine or olive juice and is typically garnished with an olive.
A perfect Martini uses equal amounts of sweet and dry vermouth.”
“Some Martinis were prepared by filling a cocktail glass with gin, then rubbing a finger of vermouth along the rim. There are those who advocated the elimination of vermouth altogether. According to Noël Coward, “A perfect Martini should be made by filling a glass with gin, then waving it in the general direction of Italy,” Italy being a major producer of vermouth. Luis Buñuelused the dry Martini as part of his creative process, regularly using it to sustain “a reverie in a bar”. He offers his own recipe, involving Angostura bitters, in his memoir.”
“In 1966, the American Standards Association (ASA) released K100.1-1966, “Safety Code and Requirements for Dry Martinis,” a tongue-in-cheek account of how to make a “standard” dry martini. The latest revision of this document, K100.1-1974, was published by American National Standards Institute (ANSI), the successor to ASA, though it is no longer an active standard.”
“There are a number of variations on the traditional Martini. The fictional spy James Bond sometimes asked for his vodka Martinis to be “shaken, not stirred,” following Harry Craddock’s The Savoy Cocktail Book (1930), which prescribes shaking for all its Martini recipes. The proper name for a shaken Martini is a Bradford. However, Somerset Maugham is often quoted as saying that “a Martini should always be stirred, not shaken, so that the molecules lie sensuously on top of one another.”A Martini may also be served on the rocks, that is, with the ingredients poured over ice cubes and served in an Old-Fashioned glass.”
WOW, does all that not sound factious, factitious, facetious or something with a superfluity of facts?! 🙂 I suppose one could start a religion over a martini, not to mention heated arguments as to its authenticity and origin. But there is, still more.
I have long been fond of James Bond, 007, the fictional character created by Ian Fleming. There is no cocktail served up better to “Bond, James Bond,” than the ‘Vesper Martini. This was from Fleming’s first Bond novel, Casino Royale. Vesper Lynd was one of the few ‘Bond girls’ that he truly loved. She is the reason Bond’s drinks are always, “shaken not stirred.”
According to the author, the ‘Vesper’ is “strong and cold and very well made” —much like 007 himself. That’s all fine and dandy, but neither you nor I will ever get to try it!!! Its ingredients and preparation is specific with Gordon’s Gin, and vodka. The type of vodka was not specific, but the accepted gin was Gordon’s. Gordon’s Gin is thought to be the gin of gin with its strong start and finish of juniper.
But there was also, one unique ingredient that is no longer available, Kina Lillet, the aromatised wine that gives the Vesper its distinct, bitter edge. Kina Lillet was a proprietary blend of sweet wines and macerated fruits with the unique addition of quinine, its signature ingredient.
In the 1700’s, a French scientist named Charles Marie de la Condamine discovered that quinine, a compound found in cinchona bark, is an excellent treatment for malaria. Cinchona is a genus of flowering plants. It is native to the tropical Andean forests of western South America. Cinchona bark is used in powered or distilled from, of the bark of the shrub, to make quinine.
Having some remedy for mosquito-infested territories, where the British and the French Foreign Legion were expanding into, like India and Africa in the 1800’s, this was great news! But quinine is very, very bitter. What to do? Mix it with something else like today, in Tonic water or as in yester-years, Kina Lillet. These drinks were called qinquinas (kɛ̃kinas), or wines flavored with quinine. So, the idea worked successfully. The soldiers got the quinine they needed in a drink they enjoyed. It worked so well, the soldiers developed a taste for qinquinas and kept drinking them after they came home. France’s most popular one was, Kina Lillet. So popular in fact, it spread oversea to even post-prohibition America.
Oh, and if you sit at the bar too long or develop leg cramps, quinine just might help? 🙂
Gin has long been a favorite clear alcoholic drink in the United States. People even made ‘bathtub gin’ during prohibition. Vodka was not favored for a long time. It was thought to be mostly a drink of Russia and there was a time in this country where WE were on an anti-communist kick and WE the People, certainly were not about to drink vodka. A man by the name of Smirnoff (a Russian), sold his livelihood for cheap to an American and with some ‘creative’ marketing, some ginger beer, lime and special copper mugs, with Smirnoff vodka, the Moscow Mule was born in America, with Vodka made right here. 🙂
Now, some prefer their martinis to be solely based on vodka where others prefer gin. Adding vermouth or olive juice to make a dirty martini came later. But that Vesper, the Vesper used both gin and vodka and Kina Lillet.
About 1986, tastes changed and Kina Lillet fell out of favor and Lillet dropped the name Kina, along with the quinine. Today, they offer Lillet Blanc which is supposed to contain quinine, but it’s not the same. Calling this a Vesper today, is just not the same either. In Rochester, NY, there is a pub and grill named,‘The Vesper.’
The Vesper (pub and grill), have of course, what they call, The Vesper Martini. Just remember, Kina Lilliet has not been made since 1986. The Rochester pub relies on Lillet Blanc, which is labeled to contain quinine. But it’s not the same as Kina Lillet. If you scroll down the page of the website to their signature drink offerings, you will find what they call, ‘The Vesper’ and how it is made.
“A twist on the classic martini. James Bond made it famous, and if it’s good enough for 007, it’s good enough for you. You’ll feel classier immediately. Shaken, not stirred, with Zamir Vodka, Plymouth Gin, Lillet Blanc & lemon twist.”
The description according to their website at rocthevesper.com
There are two main problems with this. For one thing, missing is Gordon’s Gin. I’m not so concerned about their choice of vodka, but Lillet Blanc is NOT, the same thing as, Kina Lillet. So how could this be good enough for you, when it would NOT be good enough for 007?
The original drink was 3 parts Gordon’s gin, 1 part Vodka and ½ part of Kina Lillet, shaken (“not stirred”), with lemon peel. Despite that Lillet lists quinine on the label of its Lillet Blanc, it’s not the same and no mater what The Vesper of Rochester calls itself or its drink, it is not The Vesper Martini!
This entire post all began with my trying to discover and make for my brother-in-law Kevin, a Vesper Martini. Before continuing, this is a good spot for some back story.
I have painted a lot of houses inside and out in my past. I used a lot of oil-based or alkyd paint. To clean my brushes, I often used turpentine. Turpentine smelled like gin and gin like turpentine to me. I was danged if I was going to paint all day then drink anything that smelled like what I cleaned my brushes with! I did not like gin to put it mildly! Then in 2014, my wife and I were in Australia.
After a local fair one evening, son Jonathan and I stopped for a nightcap on the way home. He ordered a gin and tonic. I was in a curious mood and I asked if I could try it. I did and thereafter, it has become a favorite drink. Even it has certain ingredients I like. The gin is Bombay Sapphire. I like its blend of botanicals. Recently, I have once again confirmed my mother’s description of my personality which is, I have, “Champagne tastes with a beer pocketbook. “ 🙂
I have an acute sense of smell so what can I say, if I don’t like how something smells, I will not like how it tastes. I discovered Fever Tree brand of Tonic. A four pack of 12 ounce bottles can cost around $5.00. One can buy other tonics for a lot less, but to me, there is nothing better than Fever Tree tonic which has, real quinine in it!
I was never fond of vodka. To me, vodka was mostly a clear alcohol with little taste that blends well with other ingredients like fresh squeezed lime juice and simple syrup, for my beloved Vodka gimlet over ice. Believe it or not, I also use vodka in my pie dough to retard the gluten process when making pie. Maybe you can make pie? I could not. My recipe is about the same as any other, but I use half as much chilled water and replace it with chilled vodka. Science allows me to make a flaky, tasty crust every single time. The alcohol cooks out and there is no taste of vodka left behind, just delicious crust which really is, maybe 90% of what makes great pie! By the way, my taste buds have evolved. Not all vodkas are equal!!! I use and prefer Tito’s. And it’s made in the USA.
Martinis? Gin? Vodka? Some of both? Me? No way, until discovering…
…micro brewed beers (micro-breweries), are no longer a niche market. They have become the standard for excellence and quality, our tastes demand. Local wines? The same has become true. Local hard ciders are becoming hugely popular. Local distillers are producing gins and vodkas (and other spirits), which worry the big-name-brands. They should be worried! Often the locals are far superior in quality, purity and most importantly, taste, but also, they are often less expensive! Why? Put your money into the end product and less on marketing, transport overseas and hype!
These small independent breweries, wineries and distilleries may not have the volume of the big ones, but they certainly make up for it in quality and imagination and incredible innovations and taste explosions. Why in fact, the US government hold them to greater standards than the big established brands. Pretty much, you do get what you pay for from the little ones and a whole lot more!! And on the economic side, these small drink makers probably contribute greatly to the employment market. Small breweries, wineries and distilleries are everywhere nowadays, state by state. And all those that work in them that I have met, all seem to love their work where they see themselves as personally invested crafters of quality, rather than mere unknown workers of volume, for BIG-corp’s profit and bottom line. Hey, I believe there is much to be said about putting love in what you do. I believe love can actually improve the quality and taste of what is made!
We recently returned from a trip and visited two small distilleries in Tennessee. One makes a true, 100%, excellent bourbon and a gin (more about the gin later), and the other had excellent and to my surprise, both a clear whiskey not oaked (not aged in oak barrels for that distinct taste and color of traditional whiskey), and a clear Rye (also not oaked). We bought some of all mentioned. That good? Oh, YES, that good!!! Oh, and one more thing about that little distillery (maybe a few thousands of gallons made per year as opposed to the big boys that produce tens-of-thousands of gallons an hour, day after day. H Clark Distillery is the first distillery in 106 years that can accurately and legally call its product, bourbon. Not even Jack Daniels, Dickel or Pritchards can call their offerings Bourbon! To do so, certain ingredients must be used and in certain ways. They all do this. The big three mentioned have another step they use, which is an organic process, but it disqualifies them from calling their product, bourbon. H Clark Distillery in TN, only uses the standard practice and ages their bourbon in brand-new oak barrels, for the taste, smoothness and amber color of true Tennessee, 100%, pure American Made Bourbon! And they make an incredible gin to rival say, Gordon’s gin! Again, more about this later.
So, what have we seen and learned and where have we been up to this point? Taking all the best points, our libation should be poured liquids to share with one another; to celebrate life, toast each other to-the-day and share some moments together. Should these beverages include alcohol, they should be finely crafted to produce the best taste possible and should be consumed responsibly. Now to be true, to drink responsibly, would NOT include alcohol or any drug or substance which can diminish our ability to act in an emergency, in the best and fastest way possible. But if we do drink or will drink, let us do so as the old adage says, with—“All things in moderation!”
One last thing to do here before giving my recipe for the Mano a Mano-tini or in short, the Mano-tini. What is in a name or what’s in a name? For one thing, I for one, am not about to try to make a Vesper, when ALL of the exact ingredients are not used (Kina Lillet is NOT available)! And I am NOT going to try to replicate it, while using alternatives and call it a Vesper. I will not even use the words Vesper Martini. But I will do two things. First, I will make, name and claim my own drink. Secondly, I will shorten Martini to just ‘tini,’ which will still suggest the type of drink it may be listed under, in the world of bar guides and mixology.
Have you ever heard or seen the words “mano a mano?” For a long time, I thought they were Latin words. They are not, they are originally, Spanish. I and many people thought and many still do think that they mean, man to man. That’s an easy stretch when the first three letters of mano is man. Is that sexist? Could not “man” be an all-inclusive noun, to describe all men, women and children as in mankind or humanity? I think yes, yes it could. But what is its meaning?
The god of words since 1823, Meriam Webster, defines “mano a mano” as: “in direct competition or conflict especially between twopeople.” Please note the words “two people” as I have underscored them.
OK, I can sort of understand how these words have and are still being used today. Perhaps images of hand to hand combat come to mind? And the original meaning of these Spanish words are pretty close to that (minus the combat part). 🙂
“Mano a Mano” just means, “hand to hand.” I like that, especially when talking about making a drink by hand, making it by hand and hand-ing’ it off to another to enjoy! From the hand of the bartender to the hand of the bar-sitter, from one lover’s hand to another’s hand, from one hand of a friend or an associate (even a stranger), to another’s hand, let us celebrate life and each other!
So without further adieu, I give you, ‘The Mano a Mano- (from my hand to yours) tini! 🙂
Most of its ingredients are made in America, and fitting and proper since most likely the “tini,” began in the USA!
Mano a Mano-Tini or Mano-Tini
3 Parts H Clark Distillery Tennessee Gin (prevalent juniper notes at the start and finish)
Note: Previously, I was using Tito’s Vodka, but they have gotten “too big for the britches” in my opinion or for sure, they have priced themselves out of my pocketbook! I now use New Amsterdam Vodka. Just as good as Tito’s (that was compared to Absolute), if not better, is made and bottled in Modesto, CA USA, and is moderately priced.
1 Part New Amsterdam Vodka (made in California and comparable to Absolute and less expensive)
½ part of Lillet Blanc (French)
3-4 drops Cinchona (quinine distillate from South America)
3 parts H Clark Distillery Gin (made in Tennessee, USA)
1 part New Amsterdam vodka (made in California, USA)
1/2 part Lillet Blanc (made in France)
3-4 Drops of Quinnine Distillate (made with cinchona bark from South America)
Lime peel twist
Add gin, vodka, Lillet, and the cinchona (quinine) drops to a cocktail shaker filled with ice. Shake well. Strain into martini glass. Garnish with lime peel (I like lime better than lemon peel, but use either to your liking.
If you use lemon peel, maybe you can call it, ‘The American 007’ and when “Bond, James Bond,” is in the USA, he will like it. 🙂 But mine is made with lime peel. I am for short just calling it, ‘The Mano-tini’
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)
Preheat oven to 350°F/180°C. Cook macaroni “al dente” according to package directions. Drain with cold water.
Cut-up small pieces of bacon from 6 slices thick bacon, fry until crisp, drain and blot with paper towel.
In a bowl, combine cottage cheese, cheddar cheese, sour cream, egg, bacon, garlic, paprika and rosemary. Fold in macaroni.
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.
Bake for 45 minutes.
BacMac N’ Cheesey with fresh grape tomatoes, raw baby carrots and a dish of applesauce
Tequila as a friend? Yes! A friend not only will say what you want to hear, but they will tell you what you NEED to hear.
Ahh Tequila, You are a Friend of Mine 🙂
Nothing quite says summer like margaritas, freestyle, flavored, frozen or on the rocks! Tequila is my friend because, a regular margarita requires it and is part of its unique taste.
You live your life with the love of your life and you find out things about her after many years that you never knew. Tequila is my friend because, I just found out that it is my wife’s favorite drink. She had been asking me to make these for a while and the other night I made us a couple and posted on my Facebook page that it was, “Margarita 30.”
“Margarita:30,” like “Beer:30, is just a hypothetical time of day uttered in response to the question of “what time is it.” when consumption of said beverage becomes an event that is either inevitable or required to proceed with life as we know it in modern society. 🙂
Well, anyway, as I was saying, it was indeed, “Margarita:30” the other night at, The Gathering Place. I made my wife and I a couple, just as usual. A regular Margarita is pretty simple to make. It has just three ingredients: Tequila (of course), some type of orange liquor as Triple Sec, Cointreau or Grand Marnier. I have used all three and Triple Sec is the least expensive followed by Cointreau and then Grand Marnier. The last two are French in origin and I do personally, prefer Grand Marnier. The kind of Tequila is a personal choice and range in complexity and cost. Whatever works for you, works. I started making these with the once most popular and nearly the only tequila (good tequila) that was available around 40 years ago, Jose Cuervo. Although not the oldest or the best by many standards, it remains the best-selling tequila in the world.
Now the purists, the old-time tequila drinkers licked some salt, bit into a lime and swallowed the tequila. A version of this was the “body shot” and required preferably three attractive women and one male. One female placed the salt at her cleavage. Another lady would have the lime in her mouth. And the last woman had the tequila in hers. If you were the guy that was the recipient of this libation, well? 🙂
Some had tequila drinking parties and contests, most likely inspired by the male-manly-silly-ego of, ‘who can drink the most?’ I was a bouncer or a stabilizer-stand-em-up guy of such a contest where the floors were completely lined with thick painter’s drop cloths. Hmmmmm? The contest had obvious ‘ringers’ of Mexican descent. No, that is not a slur, just a probability that if you were born and raised in Mexico, you just might be able to drink more tequila, than someone that is not. But, ‘The Flying Burritos Brothers Tequila Drinking Team,’ each consumed, a fifth and a half of tequila and were still on their feet. 🙂
Many were intrigued by and dared to get to and swallow the preserved worm, at the bottom of the bottle of some tequila? It was and may well still be, as if there is something magical, spiritual or that the supposed pure tequila in that worm’s guts, would make you special or something. 🙂
Too much tequila has been known to cause temporary (hopefully) nut-ness’ and there was even a song written that was quite popular. Many may still hear it played today or recall it, all too realistically. 🙂
Jose Cuervo, Shelly West, 1983, Vinyl 45 RPM
But getting back to ‘Margaritaville,’ after the proper mixing of the 3 required ingredients, for ‘The Regular,’ usually the rim of the glass is rubbed with lime and the glass is then turned upside down and pressed into a bed of coarse salt. The lime oil holds the salt onto the glass, for the ‘salted rim,’ which many find to be absolutely, a requirement for a real, true, authentic margarita. Prior to serving, the beverage is mixed with ice and pulverized in a blender or ice crusher, to make frozen margaritas. Otherwise, you would place ice cubes (as much as you like) or crushed ice in the glass, then pour the fresh margarita over the ice and Walla — instant summertime (beach not included). 🙂
I had not been able to drink even a 1/3 of my drink, when I suddenly had a horrible headache. I thought maybe it was that the Triple Sec was old so, I left my happy wife to drink hers and the rest of mine, while I tried to make another with Grand Marnier. Ooops, ran out of lime so, I had to use Rose’s lime juice and some of that lime juice concentrate from you know, that lime-looking, plastic squeeze bottle. It did not taste the same as a regular margarita without the fresh lime juice and after a swallow, my headache continued to get worse. Pffft. It is one of my favorite drinks too. But my poor happy honey was soon wasted away, in Margaritaville. 🙂
Just so it is perfectly clear, we only drink moderately and modestly. We don’t NOT wear clothes, don’t shoot out lights, dance on bar tops, start fights or wake up with partners we have no idea who they are and we’re NOT wearing their shirts. To be clear, clear, we just wake up with each other, NO other bodies next to us, known or unknown! 🙂
Back to tequila.
I remembered that this tequila was newly tried last year and last year, it did the same thing to me. Last year it gave me a horrible headache too. Hmmm, I wondered, perhaps I can just no longer tolerate tequila? OH HOW SAD THAT WOULD BE! 😦
But then again, maybe it’s this PARTICULAR brand of tequila? HOPING SO!
The next day, I went to the liquor store to buy another bottle of tequila, the same brand we had used, for several years previously. But before I made my purchase, I just happened to ask the owner if he had ever heard of anyone else having a reaction to tequila or from the brand I had last purchased from him a year ago that he had personally recommended? “No,” was his quick answer, but it was followed with a “But.” But before I get to that, let’s go back in time.
My first introduction to wine was red wine and it was from France, a Beaujolais. I am told, this is still an excellent ‘first wine’ to introduce people to red wine, due to it’s low tannins and its light body. I loved it and went on to drink many different red wines, which I prefer over white. But something happened to me years ago. Red wines I loved, did not seem to like me anymore. I never even spent much time on WHY, I just tried to find some white wines that we would each other get along with. 🙂
Oh, I could still drink my red, but only a glass if with food for dinner, just NOT sadly, for ‘Happy Hour.’ When I moved to NY, where we live now, near the Finger Lakes Region of Western NY, yes, there is much more to NY than just New York City, NY, I started to wonder again. I decided my lack of tolerating red wine was due to the added sulfites to the wines, for commercial sale. All wines have some sulfites by nature and reds have more, but there seems even more are added, when mass distribution exists? I was excited to test this out, on one of our wine tour trips to a winery in particular that was, small-batch and organic. To my chagrin, the wine was horrible, so I was not able to see if my theory could “hold water” or wine. 🙂
Around three years ago, we moved to the country. We can now almost roll down the hill to a winery, owned by folks that have become dear friends. They have a wine produced and bottled by them, which is not only wonderful and red, but the first red wine, I have been able to drink just for Happy Hour, in over 30 years I’m guessing! WOW, was I happy to be able to drink a red wine again! My only problem is, if they ever run out, which is the situation currently. I could be in trouble. They probably will not have this ready for several more months. I do still have a few left in our basement, so I am not concerned, at least not yet. But, for the most part, I have, for three years, just thought that their red does not have as many sulfites, so I am able to drink it. I think now, I may be wrong about this.
I have consumed scotch in some form for over 40 years. It is not an alcoholic beverage that seems to have a middle ground. People either like it or they don’t, both with perhaps equal passion for or against. I personally had to learn to like it. It started with a beverage that someone I greatly admired enjoyed, called, Drambuie. It is Scottish in its origin and is a sweet liquor with a Scotch base. The name means, “the drink that satisfies.” I liked it. From there, I started drinking, ‘Rusty Nails’ which was, Drambuie with some scotch added. Then I moved to Chivas Regal which is, a blended scotch and this was a particular drink of choice of mine, for many years. I wrote “particular” because, for me, I discovered that if I was going to be out all night drinking (in my youth), I could drink just scotch all night long and never get drunk/inebriated/intoxicated and NEVER have a hangover. My only side-effect if you will, seemed like my skin smelled like an oak barrel, for quite some time until, all the remnants were no longing coming out my pores. 🙂
It was only when I met my wife that she introduced me to single malt scotch. Yes, my wife is a scotch drinker and I have never met another woman in my life that likes scotch. So, this is pretty cool to me! My first single malt is, still her favorite, Glenlivet. Mine later became, Macallan. We keep both as well as, a pretty good assortment of scotches, at The Gathering Place. I used to drink scotch on the rocks. It was my wife’s brother Kevin that taught me the ways of drinking scotch more perfectly. 🙂
Most scotch is bottled and sold at around the four-year old mark. The longer the aging, the higher the demand and price, but less water is left. 8-year-old and older scotch is like drinking finely aged wine with its complex nose, bouquet, start, finish and its subtle tastes. Adding a drop or a few drops ONLY of water, completely transforms the experience and ice just totally waters this down and robs me of the experience. So, for several years now, this is the only way I would drink scotch.
Now if you think I’m a long way away from what the liquor store owner said to me about tequila, and even further from Margaritaville (margaritas) and tequila being my friend, hold on, I’m getting there, it’s all important!
For years, my wife and I would occasionally share a scotch together and the same scotch, her Glenlivet, UNTIL I discovered Macallan. We would still have our scotches together (she her’s and I mine), once in a while. After her bother Kevin, showed me how to properly drink it, I have learned to love drinking it this way. My wife still prefers hers on the rocks and I, with just a drop or a few drops of water. And this does NOT matter what time of the year it is either. Perhaps by this time, you may have discovered what I discovered is, a taste for more expensive single malt scotches. I have had 18-year-old which were from drinks purchased for me by a friend. But my cut-off is, 12-year-old. It’s expensive enough and I really don’t want to get use to anything that might be better and even more expensive. But I also discovered something else. Since I do not drink scotch, I SIP IT and slowly, to maximize the experience and to make it take as long as is possible, we could actually afford more expensive scotch, since we do not drink it like water or need to buy it as often.
Something else happened to me years ago. I learned to enjoy fine cigars. But something was missing— other people. Yes, I was a conversation only, social cigar smoker. I would really never smoke alone. In my mind, a good quality cigar was a social thing, for conversation. I even started having what I called, Cigar-tys. I would have people over and most of the time, I provided the cigars and the beverages. I loved these! And since they were not frequent, I could afford better cigars. It was a win-win for me. Then, I started associating sipping 12-year-old single malt scotch, with fine cigars and conversation. Then, religion interfered. It wasn’t disagreeable politics, but religion. Rather than just agree to disagree, one stormed off and did not speak with me again for a long time. Thankfully, it was not permanent, but this ended my beloved cigar-tys! I would still have a scotch now and then with my wife, but rarely smoked another cigar, for some time.
I knew my brother smoked cigars, but found out he too, not only liked scotch, but my favorite as well. Then he and I got together with our wives, for a week at a cabin in the Ozarks. As far as he and I were concerned, we could have just stayed on the screened-in porch, had conversation, listened to the creek that ran just underneath, watched nature, smoked cigars and drank scotch all week-long! But our ladies had other things in mind so, we did do other things. 🙂
But ever since that time, just a few years ago, I can no longer drink scotch without a cigar and someone to share good conversation with.
Thankfully, I made a new friend a few years ago, that stops by every-now-and-again and we share a scotch and a cigar and good conversation. But last year I noticed, I was not tolerating scotch too well when he was here. I didn’t think too much of it until a few weeks ago, when he was last here. I poured him a scotch, but not one for myself. I just did not want to take a chance. We shared a cigar and great conversation, but I noticed, I wasn’t handling the cigar too well. Then, I got a little angry about that and after he left and to soothe myself somewhat, I poured myself a scotch. Same as last year, I just didn’t feel right. What was going on was soon forgotten. I would not have to think about it again until my friend or someone came by that liked conversation, a good cigar and some great scotch.
So, now finally, we get back to the liquor store owner. This just happened yesterday or one day before I wrote this post. Remember, I went to buy some tequila, like we used to have on hand, before last year.
Two different Tequila brands— amber and clear
The amber-colored tequila on the left in the picture above is the one I have reacted to, twice now. The silver or clear one on the right is the one we used to use, for several years previously and the one I purchased yesterday. Remember, before I made my purchase, I asked the owner if he ever heard of anyone reacting to one or both types of tequila? After he said, “No,” he went on to say, “…but what you are describing to me sounds like you might have celiac disease.” He informed me that the only reason he knew anything about this was because his wife was having some issues with cancer and was referred to a gastrointestinal specialist. After proper testing, his diagnosis was that she did indeed, have celiac disease.
I have never heard of this disease before. Now, before you or I freak out with that dreaded word “cancer,” let’s not jump to conclusions. Celiac disease can happen at a young age or at any age and can vary with symptoms per individual and/or be gradual over the years. There is a test, for this and rest assured, I will be bringing this up with my doctor at a regular scheduled visit, in the next couple of weeks. But most often the disease is usually associated with the body developing antigens, for things it believes do not belong in the body of the individual as, me perhaps? It is usually associated with not tolerating gluten from wheat, rye and barley.
To my knowledge, I don’t seem to have any issue with rye or barley. I often feel uncomfortable after eating granola and sandwiches etc from whole wheat or gluten rich foods. There is a nine grain bread we have been buying for some time, which I love and gives me no problems. Pizza does not. But too much of anything would bother anyone eventually, but I try not to do that. Ice cream does not (especially Ben & Jerry’s). Yes, some ice cream contains gluten.Pie crust does not bother me. So, over the years, I have become aware of these things and have limited or weaned myself from those things which do bother me.
OK, so what has this to do with wine, scotch, cigars and at least one brand of tequila? In a word, wood. To be more specific, oak. All of these things can be aged, cured or stored in oak and as cigars, in a humidor made with oak. So yes, celiac disease can be triggered by oak and even some plastics (not that I eat plastic). The skin can absorb plastic and it can be inhaled in sufficient amounts to irritate those with celiac disease. OK, do I have this? I don’t know and won’t, before I am tested and properly diagnosed by my physician, within the next couple of weeks. But do I have any possible proof?
The liquor store owner told me that both tequilas are fermented in stainless steel tanks. But the amber-colored one is then aged to produce what some believe is a smoother tequila with the characteristic amber color. Would you like to know how it gets that color and whatever else becomes a part of the finished product? Well, it’s OAK! OK, now what?
I bought the new silver tequila untouched by OAK. I made us another pitcher of margaritas with it and slowly tasted and waited. Nothing happened. I had no reaction at all. I drank two and still, nothing. Nothing but pure delight that I could drink one of my favorite drinks again! So, tequila is my friend!
A friend tells you what you want to hear. Yay, I can still drink tequila (un-oaked) and continue to enjoy margaritas.
A friend tells you what you may not like, but need to know. I may or may not have Celiac disease. But now, I know it’s a possibility and what to do about it – check with my Doctor and take the test for this and just avoid things that may cause me discomfort.
And you Dear reader, tequila may be your friend too? If you have similar experiences as I have, check with your doctor. But rest assured, if you’ve no issue with any of these things, we will keep the stuff you like, for whenever you stop by, The Gathering Place! 🙂
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 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
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”
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? 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 – 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
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 Donnie-nay from Paris 🙂 OK, Macedon, NY, in his Red silicone spill-stopper beret 🙂
Me and My Minion
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. 🙂
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
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!
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!
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: email@example.com
Here is a PDF file of these recipes you may freely download.