During one of our late night discussions about all things good and great, I told my Rosie about drinking espresso at the beatnik joints on the MSU campus when just a snotty nosed kid in high school. She was intrigued with my stories about Julia Czyburki, the renegade school teacher that started a mini revolution at our little high school. Julia was quite the girl, and in hindsight, I realize not much older than the kids that attended my shool during my senior year.

Julia had a big ‘ol Buick Roadmaster, nicknamed The White Buffalo, and she would load us up into that old Buick on a Friday night, and off we would roar to Lansing to the MSU coffee houses. It was there that I first experienced espresso in all its wonders. Being a bumpkin from the fields and small towns of mid Michigan, I was thouroughly impressed by the huge silver machines used to make the tiny cups of espresso we consumed during our visits. I remember not really liking it much then, but was just trying to fit in. We would sit for hours, listening to the beat generation read its poetry and sing its songs. Those were good times…

Now, many years later, I relate these stories to Rosie on a mid summert evening over a cold bottle of Rolling Rock. She is very amused by my wool gathering…

Rosie, being the intuitive woman she is, and taking very good care of the old Coon, did a little investigating, and found a Krups Il Primo on the web. She was delighted to present it to me, and was even more delighted by the wonderful, earthy and bold taste of real espresso in its finest steamed form. We use fresh espresso beans that we have located in our local Meijer’s, grind them up for each session, and sit back and enjoy a nice little cup of espresso after she gets out of work in the evenings. It is a good time of the day for us, and the caffeine jolt from a great cup of espresso is beyond telling.

I have to wonder if anyone has these little rituals and traditions in this day and age. Rosie and I are getting older now, with no children under foot, and it is a blessed time of the day for us. How lucky we are!

Peace,

Charlie~

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I love my food with a loud, trashy taste, with big, bold flavors and a fair modicum of heat. There are no subltle taste sensations typical of French cusinine in this household!

Recently, my Rosie, who indulges my eccentricity, bought me a great cookbook, Big Flavors of the Hot Sun , and it was love at first sight!

Written by Chris Schlesinger & John Willoughby, it was developed after the travels of the authors to areas of the tropics where hot and spicy food is the norm, not the exception. I instantly begin incorporating some of these recipes into my daily cooking routine. Mr Schlesinger has a touch with torchy food that is beyond compare. I love his attention paid to one of life’s little pleasures - fixing good food, eating it, and celebrating the event with cold beers. Life doesn’t get any better than that…

I am so impressed with this book, that I have written to the publisher to get permission to reprint some of my more favorite recipes from Mr. Schlesinger’s fine cookbook. Stay tuned….

Peace,

Charlie~

hot-recipes

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If you like raspberries as much as I do, here a great recipe for Raspberry Divinity.

Raspberries are in season here in Michigan, and now is the time to try making some of this delicious candy. The recipe calls for raspberry gelatin, but it is very easy to substitute fresh raspberries in this recipe.

3 c. sugar
3 oz. pkg. raspberry gelatin
1/2 c. flaked coconut
2 egg whites, stiffly beaten
3/4 c. light corn syrup
1 c. chopped nuts
3/4 c. water

Combine sugar, corn syrup, and water. Bring to a boil, stirring constantly. Reduce heat and cook to hard ball stage. Combine beaten egg whites and gelatin - beat until mixture forms stiff peaks. Pour hot syrup slowly into egg whites, beating until candy loses gloss and holds shape. Fold in coconut and nuts (optional). Pour into greased 9 inch square pan. Top with rows of chopped nuts and coconut.

Enjoy,

Charlie~

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