I’m not boasting, I’m just ‘roasting’.
I have ‘bean’ around.
‘Grounds’ for ‘espresso’-ing yourself!
Something’s ‘roasting’!
Something’s ‘grinding’!
Something’s ‘brewing’!
A live presentation, how anyone can roast their own coffee at home (or even while camping), to your satisfaction, simply, easily, fresh, inexpensively and, for a whole lot of fun!
Here are several benefits to you:
• Your favorite coffee(s) whenever you want!
• Coffee roasted to your satisfaction!
• Pennies per cup instead of dollars you probably pay now.
• Organic Fair Trade (FT) or Rain Forest Initiative (RFI) coffee – better, for you, better, for the environment, and better, for the workers involved that have grown it for you!
• The freshest coffee you may have ever tasted!
And last, but not least, coffee you are pleased to drink, share with your loved ones/guests, take it ‘on the road’ and it COULD, all be roasted by, YOU!
Great gift ideas too!
What you will receive:
Gathering Place Roasters – gold vacuum sealed foil bag
• A Little history about coffee.
• Information about your instructor (a retired chef)
• Information about coffee.
• About what your ancestors probably did, during the American Civil War.
• Demonstrations of two methods- popcorn popper and a skillet. Yes, you read that right. 😀
• Watch, listen and smell the beans change in color, to the desired roast.
• Live, written and visual instructions.
• Resources, for everything you would need to do this yourself (very, very inexpensively).
• See and smell fresh dark roasted and ground coffee, for espresso and etc.
• Receive a recipe of a blend of beans, to make your own dark roast, for espresso, cappuccino, latte, and etc.
Enjoy a nice cup of freshly brewed, fresh ground and fresh roasted cup of coffee, from ‘The Gathering Place Roasters’
Leave with a 1/4 pound of fresh roasted coffee you can grind and brew, for YOUR OWN next morning coffee talk! Two people with winning tickets, will each receive 1/2 pound from the two (2), roasts from class, one from the popcorn popper and one from the skillet.
Coffee roasted for class:
Organic Ethiopian Yirgacheffe. It is a variety of coffee very much appreciated all over the world. It is produced in Ethiopia, in Central East Africa. These precious beans are grown in the homonymous region, sometimes transliterated as Yirgachefe or Irgachefe [pronounced eer-ga-chef-f]. These fine Yirgacheffe beans become a high-quality Arabica coffee with a dense fruity sweetness and are from Indigenous Heirloom Cultivars.
Not everyone knows that coffee was first discovered in Ethiopia and then exported all over the world. It looks like a young shepherd in Kaffa, the Ethiopian region where the first plants were discovered, could not believe how his goats, always slow and lazy, would get so excited after eating those unknown little fruits.
Class is Limited to 14 Cost: $30 per person
Disclaimer: There is nothing sold or to buy at this event and the instructor is neither an affiliate of any company or derives any income by promoting any product!
Approximate length of class: 1 1/2-2 hours
What is provided:
• Live instruction
• Grill, for roasting coffee
• All equipment, for roasting
• All class materials, handouts and etc.
• Ground coffee sufficient to brew enough, for each participant
•1/4 pound foil vacuumed sealed bags of fresh roasted coffee, sufficient enough, for all participants to take home plus (2) half-pound bags from class roasts to (2) participates with the winning numbers.
•Display table with other items/equipment you may find helpful/useful
• The Password to a protected page on this blog, for links to many of items I use and/or you might be interested in? This supply page is not open to the public, but is just, for participants of our classes, it’s password protected and, for a limited time only.
• Setup/take down of all equipment and etc. that The Gathering Place Roasters provide
50 Mile Radius of Macedon, NY 14568:
We will only provide classes within a 50 mile radius of—
• The Gathering Place • 2591 Wiedrick Road • Walworth, NY 14568
Click map for a larger size
About me:
My name is Dahni (pronounced Donnie or Donny). I am a retired chef and with the ‘Toast the Roast’ series, I have come full-circle. In all my years in the food industry, I never roasted coffee. I never even thought it was possible – too expensive, for the training and equipment and where would I be able to get just a small amount of green beans to roast? All this has changed now! I can do it myself very inexpensively, with just the amount of green beans that I need and I can start my day and finish off a fine meal with my own— fresh roasted, fresh ground and fresh brewed coffee anytime, anyplace and, for anyone. Many enjoy the the beginning of their morning or the finish of a fine meal, with a great cup of coffee. This is my coming “full-circle”. I am not a master roaster nor do I have any intention of becoming one. I do not roast coffee, for sale and have no future imagined, on ever selling it. I am not an affiliate or a promoter of any business service or product and I do not receive any compensation or benefits whatsoever, from any company, product or service to advertise or recommend them. What I am is, passionate about roasting my own coffee to my satisfaction and showing anyone how they can roast to their satisfaction— simply, inexpensively and with a great deal of enjoyment! But as a former chef, I would serve my coffee to anyone! So could you!
Contact:
If you are interested in hosting a class or know someone that may be, please email me— dahni1@gmail.com Please include your name, information, location (address), and phone number, and I will contact you ASAP, as a rule, within 24 hours. By the way, I drink coffee winter, spring, summer and fall and therefore, I roast year-round outdoors and often inside our garage with the overhead door open (up), covered from the falling elements and protected from the wind. So if you have an area that is well ventilated and covered, we can roast anywhere and anytime. So can you!
Macinazione [pronounced: mot-sea-not-sea-owney]—“the grind” (medium grind for class) Miscela [pronounced: me-say-la]—“the blend” (single origin organic coffee) Macchina [pronounced: mah-chee-na]—“the machine” (roaster, grinder, brewer) Mano– [pronounced: mah-no]— “the hand that serves”, from roast to toast) “Toast the Roast”—
Alla Vita
(Italian: “to life”)
We are tentatively scheduled locally, for a class either Saturday June 15, 2019 at 10:00 AM or as an alternative, Saturday July 6, 2019, also at 10:00 AM. Possibly, both! This may well be a ‘Live’ FaceBook podcast and maybe recorded later, for a larger audience. I will keep you posted. 🙂
Perhaps you have long wondered why the Mona Lisa was smiling in her portrait, by Leonardo da Vinci? Well wonder no more, just look at the animated picture of her here. She was smiling because of, the lovely aroma of a fresh cup, of fresh brewed, fresh ground and fresh roasted coffee! 🙂
Not believing that? It doesn’t put the tiddly in your winks? Actually, coffee was probably neither familiar to da Vinci or Mona in their day, but the animated image makes me smile anyway! 🙂
Equally as important and perhaps more factual is, the story of the dancing goats?
Anyway, the story goes like this. There was a young Ethiopian goat-herder, named Kaldi. He had fat and lazy goats. One day, he noticed them dancing and prancing, lively and animated. He went to discover why this odd thing occurred. He saw his goats nibbling on the bright red berries and leaves of a certain plant and noticed the energizing effects it had on them. So. Kaldi tried it too. And he was pretty exhilarated as well and danced with his goats. Later, he brought some of these berries to a monk in a nearby monastery. But the monk disapproved of their use and threw them into the fire. Soon, a wonderful aroma filled the air. Other monks came to investigate. The roasted beans were quickly removed from the fire’s embers, ground up, and dissolved in hot water. This became the world’s first cup of coffee?
True or not, from Ethiopia, drinking coffee appears to have spread to Yemen. From these two locations, coffee beans and plants spread to mostly the Islamic world.
Kaldi’s Dancing Goats
“The word “coffee” entered the English language in 1582 via the Dutch word koffie borrowed from the Ottoman Turkish kahve, in turn borrowed from the Arabic qahwah.”
Coffee Cherries
“The Arabic word qahwah (pronounced, kah+wah), originally referred to a type of wine. It is supposed to have derived from the verb qahā (“to lack hunger”), in reference to the drink’s reputation as an appetite suppressant. The word qahwah is sometimes alternatively traced to the Arabic quwwa (“power, energy”), or to Kaffa, a medieval kingdom in Ethiopia whence the plant was exported to Arabia. The name qahwah is not used for the berry or plant (the products of the region), which are known in Arabic as bunn.
Hmm, I wonder if the Bunn company that was founded in 1957 by George R. Bunn Jr., who invented the flat-bottom fluted coffee filter and the pour-over-drip-coffee brewer, ever knew his name Bunn, is the Arabic word for coffee berry or plant?
“In Somali and Oromo as būn. Semitic languages had the root qhh, “dark color”, which became a natural designation for the beverage. The feminine form qahwah (also meaning “dark in color, dull(ing), dry, sour”), was likely chosen to parallel the feminine khamr (“wine”), and originally meant “the dark one”.
Coffee was considered a replacement, for wine that was prohibited in Islam. Later, coffee became associated with the birth of Mohammed. Coffee was known for its appetite suppressant effects and would aid Muslims in fasting by day and staying awake during the night, especially during Ramadan.
Coffea arabica (/əˈræbɪkə/), also known as the Arabian coffee, “coffee shrub of Arabia”, “mountain coffee”, or “arabica coffee”, is a species of Coffea. It is believed to be the first species of coffee to be cultivated, and is the dominant cultivar, representing some 60% of global production. Coffee produced from the less acidic, more bitter, often cheaper and more highly caffeinated robusta bean (C. canephora), makes up the remaining 40%. Many blends contain both, to accomplish a signature blend, but no doubt to also, cut costs.
At first, Europe rejected coffee and believed it to be made by the devil and called this evil beverage, “Satan’s drink.”
Sometime in the 16th century, it made its way to the Vatican, in Rome, Italy. There, it was introduced to Pope Clement VIII. Against the will of many of his advisers, they wanted the Pope to ban this evil drink. But the Pope refused to do so, before trying it himself. He was brought a steaming mug of coffee, Java, or Joe and he took a taste. He was immediately enjoyed. Legend has it that he declared,
“This devil’s drink is delicious. We should cheat the devil by baptizing it.”
Popular tradition holds that the pope then “baptized” coffee beans in order to cleanse them from the devil’s influence. Historians are uncertain whether this was merely a metaphor or the Pope performed some actual ritual on the beans? But one thing is clear, once Roman Catholics knew they were allowed to drink coffee, it spread through Europe like wildfire.
Coffee was also brought in to England through the British East India Company and the Dutch East India Company in the 17th century. Oxford’s Queen’s Lane Coffee House, established in 1654, is still in existence today.
In Germany, coffeehouses were first established in North Sea ports, including Bremen (1673) and Hamburg (1677). Initially, this new beverage was written in the English form coffee, but during the 1700’s, the Germans gradually adopted the French word café, then slowly changed the spelling to Kaffee.
Hmmm, unless you are French, speak French or understand French, who knew that little favorite spot on the corner of our lives called and named cafe, is the French word café, meaning coffee? I didn’t until recently. And unless you are German, speak German or understand German, you may not have known the word Kaffee?
Composer Johann Sebastian Bach, who was cantor of St. Thomas Church, Leipzig, in 1723–50, conducted a musical ensemble at Café Zimmermann in that Saxon city. Sometime in 1732–35 he composed the secular “Coffee Cantata” Schweigt stille, plaudert nicht (BWV 211), in which a young woman, Lieschen, pleads with her disapproving father, to accept her devotion to drinking coffee, then a newfangled fashion. The libretto includes such lines as:
“(Oh! How sweet coffee does taste, Better than a thousand kisses, Milder than muscat wine. Coffee, coffee, I’ve got to have it, And if someone wants to perk me up, * Oh, just give me a cup of coffee!)”
Exceprt from: ‘Coffee Cantata’, by Johann Sebastian Bach
WOW, even the religious composer Bach, did secular stuff and even about coffee! Who knew? Not me until recently.
Eventually, coffee spread to the colonies in the Americas.
If all the previous events had occurred earlier, maybe there would have been instead of tea, ‘The Boston Coffee Party’, in 1773. In protest of “taxation without representation”, some 300 plus chests of tea belonging to the British East India Trading Company, were thrown overboard in the Boston Harbor. Facts are, many from this time forward, rejected tea and coffee became their choice during which our fledgling little O’ republic was being born. Who knows, maybe even Thomas Jefferson drank it while writing his first drafts of his most famous of all his written works? Perhaps the signers of our Declaration of Independence, had coffee before or after they signed it? It is possible.
But Jefferson did drink coffee, a lot of it, especially after he retired and invented a silver coffee pourer, still used in some manner today, in serving fresh brewed coffee. He drank it a lot and served it often.
“Coffee, the favorite drink of the civilized world.”
Thomas Jefferson 1824
Coffee Cherries
During the times of the American Civil War or the War Between the States, military personnel were each given around 34 pounds of coffee, by their government. It was required and part of every northern soldier’s allotment or provisions. There was to be no midnight march, without the soldiers first being allowed to drink coffee. In fact, marches were generally unheard of, without first, having coffee. The South had a similar custom, for their soldiers, but they had a serious problem. The Northern naval ships frequently blocked their waterways and the import of coffee was often prevented. This lead to the South having to rely on, “necessity, the mother of all invention.” They would stretch what coffee they had by adding other grains like chicory. With no coffee at all, they often had to roast dried beets or other things, for their dark beverage.
But there is another thing the north and the south had in common besides coffee. No matter what they had to go through by day, they each would return to their camps by night, to drink and roast coffee for the following day.
“Little campfires, rapidly increasing to hundreds in number, would shoot up along the hills and plains and, as if by magic, acres of territory would be luminous with them. Soon they would be surrounded by the soldiers, who made it an almost invariable rule to cook their coffee first, after which a large number, tired out with the toils of the day, would make their supper of hardtack and coffee, and roll up in their blankets for the night. If a march was ordered at midnight…it must be preceded by a pot of coffee…It was coffee at meals and between meals; and men going on guard or coming off guard drank it all hours of the night.”
John Billings, 1887, writing of the Civil War in Hardtack and Coffee
The odds are greatly in our favor that we are descendants of these. Our ancestors from the North or the South, roasted their own coffee. Why not us? And it really does not get any simpler, than a campfire, a skillet, a stick or a spoon, and some green coffee beans. Show them Snoopy!
Snoopy Roasting Coffee. It doesn’t get any simpler than this!
Sampling fresh roasted, fresh ground and fresh roasted coffee is referred to as ‘cupping’. This cup of coffee history is, but a sample, there is so much more. But whether its history is roasted in fiction, and ground into fact, it is brewed into our consciousness and our culture! ‘Toast the Roast’!
I live in a country (the USA), of alternative lifestyles. I live in a country (the USA), full of flaming feminists and emasculated males. I’m not going to comment or condemn what may or may not, ‘trip your trigger’. But I did read recently that many young men don’t see marriage as a worthwhile pursuit anymore. Not only is this sad, but it does not speak highly of continuing our species, in the not so distant future. It is not only lacking the building of lifetime relationships and the marriage-drought, which troubles me, but also the decline of the birthrate. This is all I have to say about these things.
I am a man. I am glad that I am. What else could I be? It is what I was born as. I do not know how to be anything else. I might as well celebrate. I am also keenly, kindly and gratefully aware of women. I celebrate our differences and I am grateful, for women too!
I may not be anyone’s best man or the best man who I can be, but I sure do love the pursuit of what I call, the art of manliness, my own manliness.
In my 65 years, I have been some places, seen some things, met some people and learned some things. To each their own and in their own time, but along my way, I learned to cook and to love it, for many reasons. The learning came first before the love. An old world German Chef taught me.
As I learned and my Chef became confident in me and trusted me, those same things, I was able to transfer to myself, confidence and trust.
Chef tasked me with designing, preparing and readying the blue-plate specials, for serving to our customers each day. This taught me to save on food costs, by limiting waste. It taught me how to use what you have on hand. It appealed to my artistic sense to make something visually appealing, fragrant, full of the sounds of something to sizzle, textures and touch and how to make something tasty, basically out of nothing. I think I became pretty good at this because, we always sold out.
Presentation and garnish appealed to my inner romantic self. I soon learned that the ladies in, around, near or of my life, liked men that could cook (especially well). They seemed to value this above any good looks I may have lacked, intelligence deficiency, physical prowess that had perhaps passed me by and my thin bank account and little monetary success. And these ladies seemed to appreciate a beautiful plate of food as they did flowers. So, that became the beginning for me, in my pursuit of the art of my manliness.
I-Magine soldiers roasting their own coffee
I was not too much interested in participating in or observing sports. But in a crowded noisy world of push-and-pull, I have and still enjoy being outside in nature, breathing observing, listening to my own thought, walking and taking my adventures, by my own two feet, for transportation. It is another part, of my art of manliness.
Years after learning to cook, I overcame my fear of grilling. Overcoming any fear, is part of my art of manliness. And I learned, the Thrill of the Grill (barbecue grill).
Along my way, I met and married the love of my life, my soul mate and wife Susan. I started making new mixed drinks, for our happy-together hour. I call these happy hours, ‘Sips with Susan.’ It brings out the best in both of us I think? Or, I like to believe it does! As drinks are poured, the romantic game of conversation ensues. What is in it? How were they made? What do they taste like? How do they make you feel? What did you learn and experience today? What do you think about this and that? It is part of my art of manliness.
To Susan or to anyone, where the situation may be reversed, this all then, is part of the art, of womanliness.
Then I was Woke with the Smoke and this became part, of my art of manliness, learning to use a smoker.
And now currently, I am learning part of my art of manliness, by way of, what I refer to as, Toast of the Roast. I have embarked upon a new adventure of roasting my own coffee at home (outside of course), with an old-fashioned hand crank popcorn popper, on the side-burner of our barbecue grill.
Roasting
I have for years now, appreciated the freshness from grinding whole beans, from a master roaster and that no two type of beans or those that roast them or the manner in which they are roasted are the same. You like what you like and I like what I like, but until I learned how to roast coffee myself, my taste buds were subject to ONLY an occasional, happy roast. This was when the roasters knew what they were doing. Otherwise, I had to consume old stale coffee, mostly all over-roasted, or burnt, and just bad coffee that often upset my stomach. And this is saying a lot because, I drink pots of coffee per day, compared to others which might only have a 1 to few cups per day. This has been my way, for years, almost 24/7 (twenty-four hours a day; seven days a week), and 365 days a year, year after year. But there are some coffee roasters who over-roast and their blends and roasts, literally upset my stomach. And not just mine, but Susan’s too.
To think that I could roast coffee inexpensively, simply, to my satisfaction, fresh, whenever I wanted to and with not much effort and enjoy the whole process was beyond my imagination. Until, that is, until I seized the day (Carpe diem), and did it (and now, having done it for several months now. several times)! Learning to enjoy the subtle nuances of many different single origins appeals to my desire for variety. And even though I have a favorite, my taste buds could get bored and by trying different kinds then returning to my most beloved, my buds’ blast off into hyper drive and explode. It is now, a new part, of my art of manliness.
I can imagine being outdoors and taking a walk in the woods or maybe camping. Start a fire; put some green beans in a skillet and stir with some branch or stick found and roast to my desired done-ness. Cool the skillet and beans by placing just the bottom of the pan in a little mountain stream. Keep stirring and blow off the chaff. Voilà, fresh roasted coffee, probably just like people and soldiers did 100’s of years ago! Grind and brew in a percolator over your campfire. It does not get much cheaper, fresher, better and funner’ (much more fun), than this, in my art of manliness.
Green Coffee Beans
Just add a stick to stir and a campfire and roast away!
In my years, I have fed 100’s if not thousands of people (often many at the same meal), delicious and beautiful, full-course meals. There have been no complaints that I am aware of. Now unless you think I am bragging, I should explain – Not to Impress, But to Bless.
When I learned to cook all those years ago, part of my manliness was to see that preparing and presenting food comes by drawing upon all the five senses. Besides the final enjoyment of tasting the food, all the senses must be involved in anticipation experience and recall. All of this actually aids in digestion and promotes conversation, good conversation among people, all kinds of different people, men and women. And my “Not to Impress, But to Bless” motto was because, part of my art of manliness, was to serve others.
The evolution of my art of manliness began with food and presentation to serve and appeal to all the senses. I call this, “The Gathering Place.” It evolved to “Thrill of the Grill.” Then becoming, “Woke with the Smoke.” Then, “Sips with Susan.” Now, it has come full circle with, “Toast of the Roast.”
Roasted to your satisfaction
For many people, there is no better end to a satisfying full-course feast, the frivolity of adult libations in moderation, and good conversation, than a nice fresh roasted, fresh ground and fresh brewed cup of coffee while you slowly sip the memories! Ahh, but this is part, of my art of manliness.
Stay Manly
I have prepared with expensive and professional equipment and in several large commercial kitchens. I call myself a chef, but have no piece of paper from any culinary institute. It is not necessary, none of these things are! Remember when my Chef made me responsible for the Blue-Plate special? Part of my art of manliness that served me well in the beginning, serves me well today. I believe anyone can do what I have done and do! Anyone can learn to become what I often call myself, a refrigerator parts cook or chef, turning what you have on hand_ the ordinary, into something extraordinary! And to me, well, it is a part, of my art of manliness.
The sights, the colors, and the smoke. The sounds and sizzle, the fragrances, textures, the presentation, plating and cupping of nature outside or inside, cuz’ there’s no place like home. Cheap or expensive, quick or after much time, these are all parts, of my art of manliness!
Celebrate each moment of life with sense and all the senses, whenever possible. Celebrate with a few or many or alone. Overcome fear. Whatever you do, do it with all your heart and all your might to bless and not to impress. Whether long or hard, short or easy, cheap or expensive it’s all simple, simply to build good conversation and memories worth the living and the recall. The strongest man I have ever known, was the kindest man I’ve ever seen. These I try daily to paint, my art of manliness.
Note: This post, modified, first appeared on another of my blogs, ‘Dahni “Just-I-Magine’ see:
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’
‘Civil Discourse’ – (How)
Ingredients:
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
Preparation:
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…
…ENJOY YOUR—
‘Civil Discourse’! 😃
Cheers🍹 from: The Gathering Place,
Dahni
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, [pronounced: mah-chee-no] “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 was 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 have not served 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, thee 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, some of 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 [pronounced: mah-no] – “the hand.” 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 coffee bar owned by two friends of mine, Nick and Connie Reda. They bought all their coffee from Joe. One time, I went with Nick on a trip to resupply his coffee stores. Nick introduced me to Joe.
I believe I understood who this man was, the first time I met him. His language was colored with expletives, his opinions set and to many, he may have come off as harsh and bristling. He certainly was set in his ways, but as the old adage says, “You can’t judge a book by it’s cover.” Underneath the covers of some of the most intense blue eyes I have ever seen, was the man, perhaps many never saw. I got Joe. I got him from the beginning. I might not approve of his salty language or his political opinions, but he was at least, if not a formally highly educated man, he was certainly, a highly self-educated man. You cannot separate the man from what he does. Joe did coffee. That’s who he was to me and what he did.
There have been many tributes to Joe about his legendary adventures. Some will talk of his love for music and even his once owned café, Java’s Café. Java’s Café was right in the center of downtown Rochester, NY, a mid-sized city and right next door to Eastman Theater. Eastman Theater was gifted by George Eastman of Eastman Kodak, then just Kodak. The theater was built-in quality and with culture outreach as any other larger city like, New York City. So, Rochester had something great bestowed upon it that rivaled cities many times its size. And Rochester, to this day, is home to so many incredible artists and musicians that the world have never heard of and may never will. Now it is just my opinion, but I think if you spread all of them out, all across the United States, city and town by city and town, each of them would have, could have and should have, been world renown. I could say the same thing about Joe. His name and his perfected coffee bean roasting prowess should be known all over the world. He got pretty close to that happening, but like the musicians of Rochester, for most and for Joe, it just didn’t work out. Put Joe and artists, and musicians all together in a small mid-sized city and the chances of success are reduced exponentially. But to the locals and visitors, go to almost any pub, bar and grill that offer live music and you will be blown away at how good these artists are here! Go to many of the areas finest restaurants and you would have most likely ended your meal with a cup of the original Java Joe’s coffee. But very few, ever seem to make it out of here.
Rochester, once known as Image City had three of the top companies in the world — Kodak, Xerox and Bausch & Lomb. So yes, there was a lot of talent here, which had offshoots of such things as the digital press (a football size printing press), that could print 10,000 + pieces, each custom designed and all in about an hour. Adobe spun out of here, the digital camera, and, why even the personal computer and many other things had their origins here. My thoughts are the area had great talent, but poor management. None of these big three are anything like they once were. Same for music here. Most musicians need good management. It seems to have been lacking here, for many things, for a long time. You could fault Joe as not being a good businessman or lacking good management skills, but like many artists and musicians here, these do not diminish, the quality of their art: of Joe’s art!
I will leave it to the legendaries to tell of how Joe came to Rochester to roast coffee, but I do know he had spent time in Italy and in Hawaii, areas known for their expertise in the art and science of roasting coffee and the other, rich in volcanic soil, where Kona grows. Now where do you suppose Joe learned about coffee? Italy and Hawaii would be my educated guess, but if it was just from books so be it. But I do know personally, that when he came back to Rochester, after he left Hawaii, he noticed a very peculiar thing. One of the last things you might recall, about a fine dining experience (in some 4 star restaurants here), would be the cup of coffee served at the end of the meal. Joe noticed it was all over roasted or burnt coffee. And we are now, talking about the birth of, micro-brewed coffee. Yes, Java Joe was its grandfather, its patron saint if you will. So, Joe finds and builds a roaster from a nineteenth century design.
A vacant spot opened up next to Eastman Theater in the heart of downtown Rochester, NY, and Joe moved in, roaster and all. He started roasting and selling whole beans in Java’s Café to the public and he roasted the coffee, for several fine dining establishments. He sold simple foods and deserts when so many patrons kept asking him to. The café had the look and feel of something like a blend of bohemia, hippies, beatniks and a more modern culture, slightly offbeat, but colorful emergence.
Local art for sale or those pieces gifted, adorned the walls. There was a corner bay window with pillows spread about the floor. There was a piano, for any that would care to tune it and play it and there were many that did. The interior was a lot of rustic dark wood, old floors, old walls if not filled with art, were lined with advertising of some culture, art, music etc. thingy happening somewhere. And there was Joe, in the center of it all, OK-ing it all, drawing all these different people and roasting coffee.
My first visit to Java’s Café was one in which I will never forget. Musicians dressed in tuxedos carrying their instruments, business people, local dignitaries, young and old, rich and poor all stood in line and set together or near each other. Music is said to be a universal language which draw many together that may not ordinarily be together. Coffee does too. Where art, music and coffee may be subjective and uncertain, where so many make conclusions based on opinion, there is the technical side of art and music and coffee, which attest to their mastery. And behind every masterpiece, there is a master. Joe was a master!
Java’s Café was and still is a place where art and artists of the Rochester, NY area merged and converge, conversed and voice and were given and are given voice, but this tribute is for Joe’s passion and for all of that it is, coffee.
I met Joe in 2001 through another friend that used to buy coffee from Joe, for his small café, also in Rochester. I certainly have not known Joe the longest or even close to the detail and intimacy of others, but he was my friend. Me to Joe? I don’t know what Joe thought about me, but he did remember me and he always treated me with respect.
“There was a phrase heard again and again while interviewing those that knew Joe Palozzi, endearingly and enduringly known as Java Joe: “That was just Java.” Whether people were describing how he golfed barefoot — something he picked up when he lived in Hawaii — or how when he would deliver coffee to restaurants that he loved, he’d walk into the cooler, grab whatever he wanted cooked for him, be it lobster, steak, you name it, and still charge you for the coffee.”
By Katie Libby, March 29, 2017
To me, Joe summed himself up personally, in the following.
“When you taste our coffee I personally guarantee it will be the best coffee you ever tasted.”
Java Joe
Now you would probably expect him to say this as would any other roaster about their coffee. You may think it is his opinion. And you may think that it is just my opinion, if I agreed with him. I certainly do, agree with him and opinions are subjective and uncertain, but there is more to this statement and there is more to Java Joe than whether you or I agree with him or whether you like this coffee and I like that other coffee.
As this series continues, despite its many variables, there is a formula for making great coffee and it is based on science, the mastery of the art and expertly executed; time-tested techniques. Joe was a master artisan! Grab a cup of Joe and I’ll see you next time.
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.[3] 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),[4] or even 50:1 or 100:1 Martinis became considered the norm.[5]
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.[6]
A perfect Martini uses equal amounts of sweet and dry vermouth.[7]”
“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.[8] 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.[9]”
“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.[10] 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.[11]”
“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.[12] The proper name for a shaken Martini is a Bradford.[13] 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.”[14]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.[15]”
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.
The Vesper
“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
Ingredients:
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
Instructions:
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
INGREDIENTS
1 package (8 ounces) elbow macaroni
2 cups small cottage cheese
2 cups sharp cheddar cheese, shredded
Extra sharp cheddar cheese (enough to cover top)
8 ounces sour cream
1 egg, lightly beaten
8 slices of fried crisp chopped bacon
1 tablespoon coconut oil
¼ to ½ teaspoon of garlic
½ teaspoon of smoked paprika
½ teaspoon crushed rosemary
Smoked Paprika, to garnish (before baking)
Servings: 4-6
PREPARATION
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
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