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.

A PET'S TEN COMMANDMENTS

A PET'S TEN COMMANDMENTS


1. My life is likely to last 10-15 years. Any separation from you is likely to be painful.

2. Give me time to understand what you want of me

3. Place your trust in me. It is crucial for my well-being.

4. Don't be angry with me for long and don't lock me up as punishment. You have your work, your friends, your entertainment, but I have only you.

5. Talk to me. Even if I don't understand your words, I do understand your voice when speaking to me.

6. Be aware that however you treat me, I will never forget it.

7. Before you hit me, before you strike me, remember that I could hurt you, and yet, I choose not to bite you.

8. Before you scold me for being lazy or uncooperative, ask yourself if something might be bothering me. Perhaps I'm not getting the right food, I have been in the sun too long, or my heart might be getting old or weak.

9. Please take care of me when I grow old. You too, will grow old.

10. On the ultimate difficult journey, go with me please. Never say you can't bear to watch. Don't make me face this alone. Everything is easier for me if you are there, because I love you so.


Take a moment today to thank God for your pets. Enjoy and take good care of them. Life would be a much duller, less joyful experience without God's critters. ~Now please pass this on to other pet owners. We do not have to wait for Heaven, to be surrounded by hope, love, and joyfulness. It is here on earth and has four legs!

This was sent to me, by one of our dearest and closest Friend, and Dog lover

Etelle Wachs

When I was growing up on Long Island New York, my Mom would always make her famous Honey Balls also know as Pignolata or Stufoli for Christmas, a sweet little dough ball that is deep fried in oil and then submerged in hot honey and cooked, so that the honey is infused into the dough, then she would add Candy sprinkles and sit them on a large platter for all of us to enjoy.

My sister Margaret took over when my Mom could no longer make them, and would always bring me up some when I lived in upstate New York. Now that I am living here I figured that since I am a chef, I would make my own, so last year, I made my very first batch of Honey Balls for Christmas, and it was a instant success, with my family and friends here in Merida.
So, here is my Moms recipe for all to enjoy.

My MOM’S HONEY BALLS (Pignolata or Stufoli)

2 cups flour
½ stick of butter
2 t Baking Powder
3 eggs beaten
½ t salt
3 cups canola oil
1-¼ cups honey
Candy sprinkles



In a large mixing bowl, combine flour, baking powder and salt. make a well in the center and fill with the wine, ½ c of oil, and the beaten eggs. Gradually scoop small amounts of flour from the outside edges of the well and move to center, combining all ingredients with your fingers as you work.
After dough is of even texture throughout, knead it on a lightly floured surface for 3 minutes or until smooth, soft and elastic.

Roll out dough to a thickness of ¼ inch. Cut into thin strips, then roll each strip into a pencil shape with your hands. Cut off nuggets ¼-inch long. To form little balls, stretch each nugget slightly over your middle fingertip as you roll it lightly.

Heat honey in a large frying pan, to accommodate the amount of honey balls you have. Add the honey balls and mix.
Transfer to a large platter and add sprinkles.

Vegetable Beef Soup on the Ocean

Yesterday, Cristy and myself, took a trip to Chuburna Yucatan , a fishing town on the Golf Coast to see our friends Peter & Lil Wilson of Ohio, they are renting an ocean house here, and invited us up to visit. We met Lil and Peter when we found them a Ocean Rental house , in the beginning of December, and have been friends since. And they are THE BIGGEST COLLEGE FOOTBALL FANS I know next to my Brother George.




When we arrived, they welcome us, with big open arms, hugs and kisses.

As soon as we walked in, we could smell this heavenly aroma of soup cooking, Lil was cooking a pot of Vegetable Beef Soup, that she makes with two large cans of vegetable juice, vegetables and beef shanks.








So, after the aroma got the best of us, we decided to have her soup. What, a nice experience having Vegetable Beef Soup at a Ocean House, it was so delicious, harty with plenty of meaty with the right amount of vegetables. Not only was the soup great, but the fact that we have found new friends here in Mexico.



Thank you Lil and Pete Wilson
we love you guys

Bob and Cristy

ps. Sorry I broke your Lighted Ohio State Football cup when I put it in the Microwave to heat my coffee.

Lil's Recipe

4-6 beef shanks with the bone

2 large bottle of vegetable juice

4 cups of water

2lb of cubed beef

3 cans chopped or stewed tomatoes

Place all in large pot and cook about 2 hours on med. to low heat. When it starts getting good and hot, add chopped onion (if you prefer) celery, parsley and approx 8 beef bullion cubes, you may add them one at a time for your desired flavor. And 2 tablespoons of pepper and salt. Cook till meat is done. Remove all meat from pot and de-bone the shanks. Set aside. Put potatoes and carrots in the broth. When they are just right, not overcooked, add 1 bag of frozen corn, 1 bag frozen peas, and any other frozen veg you like. I also sometimes like to add a few cans of V 8 spicy juice After you experiment, you can take an add a few tablespoons of sugar for a different flavor. After veggies are right put back in your meat. This will help keeping the meat from becomming too stringy in your soup.

Buon Appetite

Rafa Cruet's Pots de Creme Recipe

Rafa Cruet , is one of my dearest friends here in Merida, and he was also my best man when Cristy and I got married in 2003, let me tell you, that Rafa is one hell of a cook, and when I first met him before we were married, in 2001, he had us over for dinner, and for desert he made us Pots de Creme, it was so good, I could not believe that there was so much flavor in such a small little pot, it was a heavenly experience.

What is Pots de Creme? well, it refers to both the custard dessert as well as the small lidded pots this dessert is served in. Pots de creme, or pot-au-creme translates from French to English as "pot of cream". The French do not have a word for "custard" the dish is simply referred to as "creme". The pots may also be referred to as "petits pots". Technically the pots de creme is a lightly set, baked custard. The "traditional" proportions for this dessert is one whole egg to every five egg yolks for 2 1/2 to 3 cups of liquid. A dessert made with these basic proportions will yield a barely firm custard. This is why the custard is best served in small pots (or ramekins).

Here is

Rafa’s Pots de Creme

2 cups heavy cream
4 egg yokes
5 teaspoons granulated sugar
1/8 teaspoon salt
1 tablespoon grated orange rind
2 tablespoons Grand Marnier
Candied violets

1. Place the cream is a saucepan and bring it almost but not quite to a boil.
2. Meanwhile, beat the egg yolks, sugar, and salt until light and lemon colored. Gradually add the cream to the egg yolks, stirring with a wire whisk.
3. Place the saucepan over low heat (using an asbestos pad or a double boiler) and stir with a wooden spoon until the custard thickens and coats the spoon. Immediately set it in a basin of cold water to stop the cooking action.
4. Sit in the grated rind and Grand Marnier. Pour the custard into individual crème cups or custard cups and chill thoroughly, at least four hours. Garnish each if desired with a candied violet.

Substitute the Grand Marnier with any liqueur of your preference.

Buon Appetito

Chef Bob