Cook Food Good

American Cooking and Technique for Beginners and Intermediates

Yet Another Brief Note

Posted on | January 3, 2011 | 11 Comments Print This Post Print This Post

My father passed away on December 12th.  He was a good man, lived a long and fulfilling life and considered himself successful.  Death came quickly, without too much pain, and as a friend.  He faced his own mortality with as much courage and dignity as anyone I’ve ever seen.

His death, as well as other changes in my circumstanced convinced me to retire from my most recent occupation.  Once I get everything straightened out and stable, I should have more time to devote to CFG as part of my new career — puttering .

But in the meantime there is so much stuff to do, and it is so loaded with emotional  freight that I’m finding it very difficult to finish several nearly-done entries and post them. Of the “Five Phases of Loss” I seem to have gone straight to “Anger, Blame and Victimhood” and will likely remain there for some time.  If you know me in the real world, and I seem surly… it’s your fault, you jerk.

Grudge bearing or not, it shouldn’t be tooooooo much longer before I start posting again.

In the future, there will be espresso blogging.  Our old Pasquini Livia 90 died several months ago after nearly 22 years of faithful service. We bought a La Cimbali Junior DT/1 Casa to replace it from Chris Coffee.  While the credit card was still smoking, we also bought a La Cimbali Max/Hybrid grinder.  As soon as my retirement account frees up (what’s taking so long?) I’ll buy a roaster as well — probably a Behmor 1600.  In the meantime, we’ll soldier on with other peoples’ roasting.

While the office company card in my name still worked, we also purchased a “regular” coffee maker (Cuisinart) and an electric tea brewer (Trini-Tea) to add to the other items (press pot, electric kettle, etc.) in the room which serves as our sanctus sanctorum for Mocha, Our Lady of Hot Water.

So, yes.  There will be espresso blogging..


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11 Responses to “Yet Another Brief Note”

  1. Emily
    January 3rd, 2011 @ 8:46 am

    I’m so sorry for your loss and all the recent big changes in your life. My thoughts and prayers are with you.

    I’m making your Chile Verde tomorrow- I can’t wait. Looking forward to more of your posts in the future.

  2. cowthief skank
    January 3rd, 2011 @ 11:00 am

    Sorry for your loss. I hope you find peace soon.

  3. Rick
    January 3rd, 2011 @ 8:51 pm

    Please accept my sympathies for your loss. May your memories of your father be good ones.

  4. dillonsmimi
    January 5th, 2011 @ 6:39 am

    Where have I been?
    Being the selfish slug that I am, I posted a PM on CT (NY Day, no less) and have been haunting the board, waiting impatiently for an answer, for days.
    I did, however, post my 2 cents on quite a few old topics.
    My sympathies, old friend, on your loss.
    Espresso it is.

  5. Vic
    January 6th, 2011 @ 7:07 am

    I very sorry, BDL.

    And thank you for all your posts at Fred’s.

  6. Luis
    January 24th, 2011 @ 9:42 pm

    I’m very sorry about your loss, I don’t have the pleasure of meeting you personally but so far your posts in your blog and other forums were the most influential on my new knife/wetstones/honing rod purchase. I can see that you’re a very knowledgeable and giving man.
    My condolences BDL, and I hope to hear from you soon.

  7. French Fries
    February 2nd, 2011 @ 4:05 pm

    I am very sorry for your loss BDL. I hope you can find the time to grieve in peace.

  8. james bullock (jmbullman)
    February 16th, 2011 @ 5:33 pm

    Hi rich I still feel very bad a out you loss and wish their was something else I could do besides my prayers and friendship. If their is anything I can do to help you in anyway please let me know. Your friend, james. (Btw, your really missed over at foodie fourms. I have always looked to reading your posts and comments.

  9. james bullock (jmbullman)
    February 17th, 2011 @ 11:46 am

    What is the chance of sending me your email address. Mine is

  10. Emily
    February 26th, 2011 @ 4:53 pm

    BDL- Just checking in to see how you are doing. I hope these last few months have been full of healing and hope.

    Looking forward to more posts from you in the future.

    Since you gave your permission to share your Pain de Campaine recipe on Chef Talk, I have shared this recipe with 3 friends and the recipe has also become their ALL TIME favorite bread recipe. I have made this recipe too many times to count and it has never disappointed. My neighbors who are beginners at bread making have also had steady success with amazing results. Thank you again for creating such a perfect recipe.

    One neighbor has started adding a little semolina flour to the recipe and loves the texture. They, along with me, are looking forward to your book being published.

    You have a fan club out in Utah. :)

  11. deltadude
    January 18th, 2012 @ 8:24 pm

    BDL, I’ve been away from CTforum awhile, came across a post on CT that linked to your blog. I’m happy to read your posts, methods, and thoughts again.

    I’m sorry about your father, I know your pain, my mother passed last week and the funeral was Saturday. The pastor of her church was away, so I did the eulogy.

    I rem. when my dad passed, it has been 12 years, and I think of him almost daily. I was in tears today when my sis called, we both have a deep sense of loss.

    I only mention my situation as an offering, of understanding what you may be going through. You have my email if you want to exchange thoughts.

    Thanks so much for taking the time and effort to leave a marker (this blog) of what you feel is important enough to share with the world. I believe what you have written on CT and this blog is a very bright spot among a whole lot of food babble. Thank you.

Leave a Reply

    WHO IS BDL, Boar D. Laze, or whatever the hell his name is?

    A Brief Biography:

    Ex-Navy Seal; Ex-Victoria’s Secret model; Turned down a three-way with Sophia Loren and the young Marlene Dietrich (as in the Blue Angel) because had other plans; Knows who killed everyone in The Big Sleep, and why; Chaired the work-group which invented Time, Space, Gravity, Fire and Holiday Sweaters; Prefers Dickel to Jack.

    What is Cook Food Good?

    What’s this site about? It’s about a lot of things
    Forcing myself to work out issues relating to writing a cookbook: COOK FOOD GOOD: American Cooking and Technique for Beginners and Intermediates.
    Getting feedback on my work from you.
    Discussions on basic and not-so-basic techniques. The recipes here are very technique driven. Similarly, the idea behind the book is to be far more about the how than the what – with the goal of teaching you to create your own recipes and tweak other people’s, confidently and successfully.
    How to cook better, as it relates to you (and me too). That is, taking a beginner or advanced beginner to good, restaurant quality. Mostly this will be (more or less) French technique and (more or less) American food. But only mostly, more or less.
    Recipes for this, that and the other.
    Knives and all about sharpening them (which have somehow become a subject on which I frequently get asked for advice): How to choose and how to use.
    The first Cook Food Good Blog was hosted by the website, Chef Talk. However, CT, removed its blog section. If you’re interested in bad writing, poor punctuation and ancient history, you’ll find the old CT posts archived here. One thing about posting on CT, was that it acted as a sort of language and attitude super-ego. Don’t count on it here. This is naked id.

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