Restaurant El Principe Tutul-Xiu

I found a very enticing advertisement for a Yucatecan restaurant called Restaurant El
Principe Tutul-Xiu. I had seen the ad in Yucatan Today. The restaurant is located in the town of Oxkutzcab, and they also have restaurants in Merida and Mani. They are famous for their Poc Chuc, a pork dish cooked with orange juice.

They have all the typical Yucatecan food, with all the flavors you would
expect. Restaurant El Principe Tutul-Xiu has been in business since 1973,
when they opened their first restaurant in the town of Mani. They must be
doing something right, to have been around this long.

We decided to take a road trip today, and drove the 85 miles through wonderful
small towns to get to Oxkutzcab, and when we arrived we found plenty of
parking. The restaurant is easy to find, since it is the biggest and best
known one in Oxkutzcab.

You enter the restaurant and the first thing you see is the large, spotless
kitchen. Then, you go to the second floor to be seated.

The restaurant is large and very airy, with very nice décor. The dining room
is under a very large palapa, and
the tables are made of heavy slate. The chairs are made of fine wood, and are comfortable for large people.

It was only seconds before our waiter arrived. We ordered some home made
limeade, cold and delicious, and made with purified water. They also have
orange juice, tamarind juice, horchata,
sodas and cold beer. They bring you fresh made tortilla chips, to snack on before your meal arrives...always a nice touch.



We
ordered some Sopa de Lima for $35.00
MXP, which was very good and spicy. And then, the best part of the day, and
what we drove for an hour and a half in order to taste: our order of poc
chuc, for $70.00 MXP.



Dear God, where has this place been? It was so delicious, that I did not
want my eating experience of this poc chuc to end.The meat has all the fine flavors of the slow-roasted, charbroiled pork, served with fresh lettuce, vine-ripened tomatoes that melt in your mouth, cured onions, and avocado slices.

My wife knew that I was happy, since I was not saying a word. The meal was
also accompanied with strained beans, that are creamy and have a wonderful
taste of pork in them, as well as home made corn tortillas.



The
waitstaff is very attentive and they move fast. I checked the men’s room
out. The bathrooms are large and clean, but like most toilets here in
Mexico, no darn toilet seats. What in the hell is with that, anyway?



They play nice, soft Mexican music for your enjoyment while you are eating.
The prices here are very reasonable, at $30.00 to $75.00 MXP. You will find
mostly local townspeople eating here, and having a good night out.



We then ordered some desert, the Flan
Napolitano for $15.00 MXP, and the
Ciricote for $15.00 MXP. I always have the flan when we eat out, and
I can truly say that their flan is, most likely, the best I have ever had.




They also have filete de res for
$70.00 MXP, queso relleno for $75.00
MXP,

and relleno negro or
relleno blanco for $70.00 MXP.



Hours:

11:00am – 7:00pm every day



Addresses:



MANI

Calle 26 # 208 x 25 y 27 Centro

Mani, Yucatan Mexico

Tel: 01-997-978-4086



MERIDA

Calle 123 # 216 x 46-A y 46-B

Serapio Rendon,

Merida, Yucatan Mexico

Tel: 929-7721



OXKUTZCAR

Calle 45 # 102 x 50 y 52

Centro, Oxkutzcar, Yucatan Mexico



They accept Mastercard, Visa, and Banamex.



I give Restaurant El Principe Tutul-Xiu 4 Chefs Hats out of 4.





Buon Appetito!

Boston's Gourmet Pizza and Sports Bar

Boston's Gourmet Pizza and Sports Bar

A few people have written me and asked how I liked Boston's Gourmet Pizza and Sports Bar. I tell them that I have been there only one time. I was asked if I was going to review Boston's in the near future, since most people are now Christmas shopping and Boston's is very convenient in that it is located right in the Altabrisa Shopping Mall Parking lot in Altabrisa, located in Merida. There is also a branch of the chain near Gran Plaza in Merida.
Boston's Gourmet Pizza is not new at all, well maybe to Mexico, but it has been around since 1964.It started with Gus Agiortis, a Greek immigrant who had jumped ship in Vancouver, and then opened the first Boston Pizza in Edmonton, Alberta in 1964. He worked tirelessly to make pizza a household name in Western Canada. Gus' first restaurant was known as "Boston Pizza and Spaghetti House.
"The company started franchising in 1968 and has since evolved from a "pizza joint" into a full service casual dining restaurant and sports bar. Six years after opening, Gus had 17 locations (two corporate and 15 franchised) in operation across Western Canada. Gus believed that a potential franchisee didn't need a restaurant background, but needed strong people skills, a passion for hard work and new horizons. This philosophy still stands true today.So, I decided to pay Boston's a visit tonight, and here is my review.When we first arrived, we found that there was plenty of parking, and I found a spot right in front of the restaurant.We were then greeted by a very friendly hostess by the name of Pamela, and she asked us where we would like to be seated. We picked a booth, and I was happy to see that the tables move at the booth, so if you’re a big guy or girl, you can be seated comfortably. The restaurant is very clean, and the decor isvery appealing, with six large flat screen TVs in the dining area to watch the games on.They also have a bar area, with more TVs, and a full liquor license, so you can order your favorite alcoholic beverage. At Boston's, you can see into the kitchen to watch all the cooks at work
The ceilings are high, and painted black, just like the other Boston’s are.The bathrooms are large and spotless, and modern, and in the men's room, they put today's Merida newspapers in a frame, to read while you do your business.The restaurant has plenty of nice lighting, so you can see what you are ordering and what you are eating. I asked for a menu in English, and no problem, Boston's has them. The soundtrack was even good, with very nice songs from the '70s and '80s.The prices are around $70.00MXP per person, up to $180.00MXP per personMy wife had a cold, so she just wanted soup. I ordered their signature pizza, Sausage Pomedoro. I got the small one for $125.90MXP.

The other prices for pizzas are:Individual... $94.90 MXPSmall... $125.90 MXPMedium... $179.90 MXPLarge... $229.90 MXPThe prices are kind of high, and the price for the large pizza, is much too high...higher, even, than in New York City!The Sausage Pomedoro pizza has Spicy Italian Sausage, Sliced Pepperoni, Fresh Spinach, Roasted Garlic, Banana Peppers, and Mozzarella.This is the actual photo of my Pizza Sausage Pomedoro: The pizza was delicious, and very zesty, with plenty of sausage and pepperoni.And it is nice to see that they have real Italian Sausage on their pizza, and not slices of turkey hot dogs, or, like one popular pizza place here, little miniature meatballs. I will not even give a ½ a Chefs Hat for that pizza place.I do feel that they should steam the spinach, instead of putting raw spinach on top after the pie is cooked.My wife had the soup, and she said that it too was very good, but the temperature was not very hot. They only give you a small bowl for almost $70.00MXP... very costly.
This is the actual photo of her soup:

For desert we had Apple Crisp. Again, too costly, at $69.90MXP per order. The Apple Crisp is delicious, however, and comes with a scoop of vanilla ice cream.We had Coke Lights to drink at $31.90MXP each, with free refills.Boston's also has:SaladsSoupsAppetizersPastasSeafoodSandwichesBurgersWingsPizza of all kindsBaked Shrimp Scampi for $119.90MXPChicken Milano for $144.90MXPCheese Ravioli with Shrimp and Rosemary Chipotle Sauce $139.90MXPTraditional Baked Lasagna $129.00MXPOur waitress' name was Anna, and she was a fantastic server. She was very informative, and attentive. The manager, Edgar Herrero Quezadas, came over to our table to see if everything was okay. I love when the owner or manager checks on his customers. Our whole bill for two came to $318.00MXP.
One of the things that we did not like, is that if you charge it with a credit card, they cannot add the tip onto your bill. You need to give the tip in cash, and if you don’t have cash, the waitress or waiter is out of luck. They need to fix this problem.
In Merida, a place where it is almost impossible to find a good pizza, Boston’s will now, be my pizza place. Boston's also has a lunch menu, and delivery!
Hours: 1:00 pm – 1:00 am
Fri – Sat 1:00 pm – 2:00am
Address:Altabrisa Mall Parking Lot
Phone: 999-930-6767
Cost per person in pesos:$70.00-$180.00
I give Boston’s Gourmet Pizza 3 Chef Hats out of 5. Buon Appetito!
I review local restaurants in and around Merida. I am a Chef from NY with a lifetime of experience, My NewYorkChef's column appears at least weekly on Yolisto...and more if I get Hungry.

German Chocolate Cake Recipe

German Chocolate Cake

4 ½ cups all-purpose flour
3 CUPS granulated sugar
3 t baking soda
½ t salt
2 CUPS butter, softened
2 CUPS sour cream
8 large eggs
8 oz sweet baking chocolate, melted
1 CUPS Milk
1 ½ t vanilla extract

Topping

1 1/2 CUPS evaporated milk
1 CUPS light brown sugar, firmly packed
1 CUPS butter
2 can (3 1/2 ounces) flaked coconut, or about 1 1/3 cups
2 cup chopped pecans

Grease and flour two 8-inch square baking pans.
In a large bowl, combine flour, sugar, baking soda, salt, butter, sour cream, eggs, chocolate, milk, and vanilla. Beat with mixer at low speed until blended. Increase mixer to high and beat 2 minutes longer. Spoon batter into prepared pans. Bake in a preheated 350° oven for about 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Remove to racks to cool completely.
Make topping. In a saucepan over medium heat, bring evaporated milk, brown sugar, and butter to a full boil; remove from heat. Stir in coconut and pecans. Set aside to cool to room temperature.
When cake is cool, place one layer on cake platter; spoon half of the coconut mixture onto the layer. Top with remaining cake layer and top with remaining topping.

Recipe For Chicken Kiev

Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients:
4 whole chicken breasts
1/2 cup bread crumbs
1/2 cup grated parmesan cheese
1 1/2 teaspoons oregano leaves
1/2 teaspoon crushed garlic
1/4 teaspoon pepper
4 tablespoons softened butter
1 tablespoon chopped parsley
4 ounces cheese (any sharp cheese) cut into strips
5 ounces melted butter


Preparation:
Pound chicken breasts until 1/4 inch thin
Mix together in a bowl bread crumbs, grated Parmesan cheese, 1 teaspoon of oregano, crushed garlic, and pepper.
In small bowl, stir together 4 tablespoons of melted butter, parsley and 1/2 teaspoon of oregano
Spread melted butter mixture across the middle of each chicken breast
Lay a strip of cheese into the mixture
Fold the edges of the chicken breast over and roll the chicken breast
Dip each chicken breast into the melted butter
Roll each chicken breast in the bread crumb mixture
Place chicken breasts in a 9 by 13 inch baking pan
Cover and refrigerate for at least 4 hours
Bake, uncovered, in a preheated 425° oven for 20 minutes
Important Vocabulary and Measurements

1 inch = 2.54 centimeters
Bake = cook in oven
Cook Time = time needed to cook meal
Cuisine = which country or tradition the meal comes from
Cup = 250 ml
Dip = put into liquid
Grated = in tiny little flakes
Mix = usually with dry ingredients, combining ingredients
Occasion = appropriate time or meal
Pound = beat flat
Prep Time = time needed to prepare meal
Refrigerate = put into refrigerator
Spread = put onto with a knife
Stir = usually with liquid ingredients, combining ingredients
Strip = thin, long piece
Tablespoon = 15 ml
Teaspoon = 5 ml

Happy Mothers Day to Our Mom

When I was about 9 years old, I saved my allowance to buy my Mom a nice Mothers Day Gift, so on Saturday the day before Mothers Day, excited to know that I was going to buy her a nice gift for Mothers Day.


I walked up the street to our local West Sayville Pharmacy and told the owner Murry Saunders , that I was there to buy something special for my Mom.

I looked around, and looked, should I buy her some perfume?NO, should I buy her some lip stick,NO should I buy her some earrings?NO... What did I buy here, I bought her a Japanese Zero Model Airplane, yes a Model airplane, what the hell was I thinking. So,


I paid for the model, and Murry gift wrapped, but only after he tried to talk me out of this crazy idea. I could not wait to give her the gift after Church on Sunday. So, on Sunday, my mom started to open gifts, and she fist opened my brother Georges and My Sister Margaret's gift, a gift set of Chantille Perfume, she loved Chantille Perfume.

Then my Dad gave her some cash, and I was dying to have her open my gift. So, my Mom opened my gift, and to her amazment she sees the model airplane, and you could her a pin drop....... Then my Brother George says " BONE HEAD" then my Dad said " What the were you thinking Jobby " I felt so bad, and my mom said to me " Bobby, that has got to be one of the niceset Mothers Day gifts, I have ever recieved, but can you do me a big favor" and of course I said yes Mom what is it? She said, can you put this model together for me, since I am not good at building model airplanes?" That was my Loving Mom, Marie Lissandrello , and I miss her very much. I thank the good Lord, each day for the years we had with her,, and for her being the best Mom a kid could have. Happy Mothers Day Mom.







Happy Mothers Day to Our Mom, I hope that you are having a great Mother's Day in Heaven. We all miss you and Love You.

Week-end getaway in Mahahual

This past week-end my wife Cristy and
her Mom Cristina had to make a trip to view one of Cristina's Ocean Front lots
located in the very quiet fishing town of Xcalak located in the State of
Quintana Roo 4 1/2 hours south of Cancun.We decided to stay over night so my wife Cristy found a very nice Hotel on the Ocean called Balamku Inn on The Beach

http://www.balamku.com/accommodations/

If you want peace and quiet and a comfortable place, with a view that will make you think that your in Heaven then this Hotel is the place to visit.
Balamku is a new concept of hotel in the Costa Maya region, one of
Mexico's hidden treasures.

They are located in the southern area of the Yucatan Peninsula, just south of a
little fishing village, Mahahual in a natural, unspoiled environment with a
community of friendly people. At Balamku, they have created a beautiful setting that respects the natural surroundings. And are committed to providing comfort and quality services using the resources of nature without abusing the
environment. Their respect for the environment, focus on ecotourism and intimate surroundings, will suit travelers who want a change from the large resorts. From the Moment we arrived we were greeted with such a friendly owners Carol Tumber who is from Toronto Canada, and she will make you feel like the place is your home.
The rooms are bungalow style rooms, and they all face the ocean.
The price included a delicious style Mexican Breakfast with fresh fruits and juices and Hot coffee right in their own restaurant.




When you enjoy your delicious Breakfast Carol , the Inn keeper plays such soft romantic Mexican music, and she even went as far to make us a copy, what hospitality and a wonderful Inn
keeper. What a unforgettable stay we had, the rooms are spotless, roomy and the beds will put you to sleep in seconds with the sound of the ocean coming ashore, and the waters of the Caribbean are to die for, and only feet away if you want to have a swim in a blue Caribbean Ocean.

At night we took Carols suggestion and went a few houses down to a place called " Travel In " a Dutch Restaurant-Bar and Accommodations that is owned by Chef Owner Justa van Gorkum and her Boyfriend Albert. justa.mex@web.de

Justa makes her own homemade Pitta Bread , I had the homemade
Pitta Pizza, it was delicious, and so was my wife Cristy's Pitta Bread and Hummus, As you sit on their porch eating, you can see all the stars shinning at night, since there are not many bright lights out this way, it feels like you can touch the milky way.

If you are looking to get away from the hustle and bustle, then
you need to visit Balamku Inn on The Beach ,in Mahahual Mexico you will be so relaxed.


When you visit, tell her Bob and Cristy sent you...

Best Eco Lodges Balamku
Inn in Mexico nominated by World Travel Awards,Vote for Balamku Inn now! http://www.worldtravelawards.com/award-mexico-and-central-americas-leading-green-hotel-2010

And they are also on facebook
http://www.facebook.com/pages/Balamku-Inn-on-the-Beach/146818420865?ref=ts&v=wall

" Your not just staying at in Inn, your getting an experience "

Rice Balls In Rome

My brother Deacon Paul Lissandrello Jr of Limerick Maine enjoying two of life's pleasures. an ice cold beer, and a Rice Ball in the
'Eternal City' of Rome! ~ doesn't get any better than that!

This photo was taken on a recent trip to Rome.

I miss you Paul & Pat

Love ya

Something in My Eye

Well, for the past
week, it felt like something was in my eye, I was getting nervous thinking I was
getting a tumor, so we went to the Hospital here in Merida Mexico, and I have a
wart on my eye lid, they need to operate. So, all nervous Bobby said okay, Now
we do not have medical insurance here, and we were sweating to find out what the
bill was. The doctor gave me a shot to numb the area, and burned the wart away,
and sent out a sample for a Biopsy.
The bill $27.00 USD

This is when I
Love Mexico!!!

My Recipe for Spaghetti Bolognese

My Recipe for

Spaghetti Bolognese

1 lbs Ground Beef or Pork lean

2 Large cans of tomato pure - imported is the best

1 small can of tomato paste - imported is the best

2 packages of spaghetti # 7 or # 9

1 Cup of Parmesan Cheese

3 Chicken Stock Cubes

4 Tablespoons Olive Oil

2 Cups Diced Celery

2 Cups Diced Carrots

2 Cups Diced Onions

1 Cup of chopped curly parsley or Italian Parsley

3 Tablespoons of dried oregano

Salt and black pepper

1 Large Onion sliced in crescents

10 cloves of diced Garlic

1 Large Green Bell Pepper diced

2 Cups Dry Red Wine hopefully from my Lissandrello family
winery!!!

My Sauce:

In a large heavy sauce pot

1) add olive oil, 5 cloves of diced Garlic, and the Large
Onion sliced in crescents

2) sweat the onions and garlic ( http://www.ehow.com/how_2083641_sweat-onions.html )

3) add the tomato paste and melt it down, than add the 3
Tablespoons of dried oregano Salt and black pepper.

4) Add 1 cup of dry red wine let simmer for 10 mins,

5) Add the 2 Large cans of tomato pure - imported is the best

6) Add the Diced Green Bell pepper

7) simmer for about an hour or two, make sure you have on LOW
HEAT, keep stirring the sauce

8) when almost done add some fresh parsley

9) Then add 3 Chicken Stock Cubes

10) Add the 1 Cup of Parmesan Cheese to the Hot Sauce and stir

My Bolognese meat sauce

In a Large Dutch Oven or a Large Sauté Pan

Sauté Pan

1) Heat the pot up and then add some olive oil, and then
Sauté the diced celery, diced carrots, diced onions and 5 cloves of diced
Garlic, again sweat them till they are soft and tender,

2) Now the ground meat a little at a time

3) cook and keep breaking the meat up with a spatula,
cook the meat through, and drain any fat if you see it at the bottom of
the pot.

4) Add sauce to cover all the meat ( only after the meat
is cooked and drained of fat.)

5) Add 1 cup of red wine

6) Simmer for 2 hours on low heat, make sure it is on
very low heat.

Make the pasta, and drain and serve with the sauce on top
of the pasta, than add the meat sauce on top of that then add cheese and
then parsley.

Buon Appetito

Chef Bob Lissandrello

My Love For Italian Rice Balls

For our Birthdays growing up as a kid, my Mom would make us Rice Balls, to this day, it is by far my favorite dish, I have such fund memory's of my Mom cooking Rice Balls, with the side dish of Peas and Onions, and Stuffed Artichokes. She would only make them for our Birthdays, and since there was 7 kids, we had a chance to have them often.

When my Mom would cooked them, she said that if any cracked on her, she would let us kids eat the one that was cracked. My Mom got to be very good at cooking them, without cracking them. So I invented a Rice Ball Cracker, it was an old mop stick, with a small tennis ball attached to the end of it.

My Mom would cook, and then sit down to read a little and this is when I made my move, like a Chinese Ninja, but I was more like a little fat Italian Ninja, moving with the speed of light. I would wait till my mom was reading, and with a whack of the stick, the rice ball would crack. And when My Mom, got up to check her food, I would stroll in, and say, oh my a cracked one, but sometimes it would back fire, George my Brother would happened to walk in, and he too knew the Cracked Rice Ball rule, and would grab it with no mercy, and it would be inhaled in seconds. My Mom, never knew this trick, until 1993. 

 

This past March 18th was my 52nd Birthday, and my wife Cristy treated me to a 3 night get-a-way at a ocean house, with a pool.

Now, anyone that knows me, know I love to swim, in fact my nick name was Bob the Bobber, here is a photo I took, in a Pool, with my Rice Balls, yes, I was in my glory, rice balls, in a pool, dear God, I thought I died and was in Heaven. 





 I made 35 Rice Balls, they came out great, but not like my Brother Johns or my Sister Margaret's. My Mom, was number one in making them, but now she is making them for the Saints and Angels. She passed away in December of 2004, but in 1997, she made her last batch of Rice Balls with me in my home in New York, she was so happy to be making them with me, this is a memory that I will treasure the rest of my days.

On my head Stone, I would like it to read " Here lies Bob, he loved his Wife, he loved his family, he loved his dogs, and he loved Rice Balls"

Happy 106th Birthday Charlie Barcio

Happy 106th Birthday Charlie Barcio

By Michael A. Aun, Special Columnist to St. Cloud In The News
http://www.aunline.com/


He is a modest man that has accomplished something that few others ever have. He turns 106 years old on March 22, 2010. Happy birthday Charlie Barcio!

There is a Chinese proverb that says, “The gem cannot be polished without friction, nor man perfected without trials.” That might be a good way to describe the challenges that this centenarian has faced.



Three years after his birth in 1904 in Erie, PA., Charles Barcio’s father died. His widowed mother faced the hardship of supporting a family, and the only work she could find was as a cook. She had no choice; she put Charlie in an orphanage. At least there he could be fed and clothed.

Charlie’s grandparents protested and after a year they took young Charlie in to live with them, making him the tenth child under one roof. Charlie’s mom married again and after three years they moved with him to Rochester, NY where they lived for the next five years.

Charlie and his mom moved back to Erie, PA, the place of his birth, where they resided on a farm while he attended school. Though only a child, he worked part time as a gardener and a handyman, saving 100% of his wages during a summer vacation. The $75 he earned over those three months bought him his first set of wheels, a brand new bicycle.

After graduating from high school, Charlie worked for Burke Electric Company. The company saw his potential and urged him to pursue electrical engineering. He later worked for Edison Electric.

Charlie’s first wife, Winnie, was his best friend’s sister. They had a daughter and two sons, one of whom was killed in 1944 in World War II. His father-in-law sold him his first parcel of land and he built his own home, all of this during the Great Depression.

Charlie was always well liked and had many friends, as is the case today. Every Sunday morning at 10:00 a.m. Mass, dozens of well wishers drop by to shake his hand and wish him the best at St. Thomas Aquinas Catholic Church in St. Cloud, Florida.

It was friends like those that brought him their cars for him to fix back during the Great Depression. This motivated him to enter the auto repair and mechanic field. He furthered his education by taking courses in St. Louis, MO. What started as an avocation became a full time business for him and it blossomed into a very successful business.

He decided to build his own garage but money was scarce. It was not uncommon for folks to barter in those days for goods and services. For instance, he negotiated an agreement with Scriber Lumber Company for building materials in exchange for gasoline that he sold out of his new garage and gas station, all done by a gentlemen’s agreement… just a handshake. “In those days, your word was good enough,” said the jovial Barcio.

In no time at all, it was clear that the gas station proved to be too small and he needed more garage space. As business increased, he hired 13 employees.

In small towns across America, all fire departments were volunteer. Charlie was one of the founders of West Lake Fire Department and later became Assistant Fire Chief and later Chief. He was also State Fire Instructor for Pennsylvania and a First Aid Instructor for the Red Cross.

A devout Catholic all of his life, Charlie was one of five men to start and build St. Julia’s Catholic Church in Erie, PA. He might have been a mechanic by profession but he could just have easily been a broadcaster. He articulately narrated Mass on radio station WLEU for 32 years.

While operating his garage business, one of his contacts, who had a Kaiser-Frazer franchise, asked him to take the West Erie district dealership. Kaiser-Frazer later closed its doors and Charlie became a Ford Dealership.

Charlie was an entrepreneur before that was even a word. He furthered his business by installing and maintaining coin-operated dry cleaning machines that service the majority of Pennsylvania.
Never one to shy away from challenges, he also took on the Presidency of Millcreek Chamber of Commerce and Commodore of the Presque Isle Yacht Club.

Charlie moved to Florida in 1972 and quickly became the go-to maintenance guy for Father William Corry at Blessed Sacrament Catholic Church in Sharpes, Florida near Cocoa. He actually installed the ornate wall that is the background behind the altar.

In 1990, Charlie moved to St. Cloud, Florida with his second wife, Dorie, who was also widowed. Her late husband, Don Fry, was one of Charlie’s closest friends. They were wed in 1990. The day they arrived, Father Fabian Gimeno called on him to help with the maintenance duties of St. Thomas Aquinas, a job he held for 14 years. At the age of nearly 100, the insurance company that provided coverage for the church said “no more.” He was forced to retire in 2004.

Now six years later, Charlie remains active in the church and maintains a daily exercise regimen that includes 6-8 miles on a bicycle, weather permitting. An active Fourth Degree Knight of Columbus, Charlie still stands outside of stores handing out Tootsie Rolls to raise money for exceptional children.

Italian Broccoli Rabe

I walked into one of the local super markets here in Mexico, and what did my eyes behold? some fresh Italian Broccoli Rabe, and right next to the rabe, was fresh Italian Sausage. Well, I was smiling with joy, I was as happy as if I was in school and we found out that we had no school, that it was a school day. Then Cristy slapped me and said, your smiling in your sleep again, are you dreaming of Angelina Jolie again.

" No, I was back in Long Island, buying some Broccoli Rabe and Sausage"

Spinach & Mushroom Lasagna

Last night I cooked Lasagna for my family, and it was so good, here is the recipe

Ingredients

20 lasagna noodles
2 tablespoons olive oil
3 cups chopped fresh mushrooms
1 cup chopped onion
1 tablespoon minced garlic
4 cups fresh spinach

3 cups ricotta cheese
2/3 cup grated Romano cheese
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil leaves
1/2 teaspoon ground black pepper
1 egg
4 cups shredded mozzarella cheese
3 cups tomato pasta sauce
1 cup grated Parmesan cheese

Directions

Make your favorite Italian Tomato Sauce..

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water and some oil to a boil. Add lasagna noodles and cook for 8 to 12 minutes or until al dente; drain. ( MAKE SURE THEY ARE al dente )
In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid, then chop the spinach.

Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat slowly with a spoon, or mix with your hands for 1 minute.

Lay about 5 lasagna noodles in bottom of a 9x13 inch baking dish. Add some Italian sauce to cover noodles, now Spread one third of the cheese/spinach and mushroom mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup spaghetti sauce over cheese. Repeat layering 2 times.
Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 25 to 40 minutes before serving.