CRC Blog

Here’s the cyber symbolic nut from me to you. Something to help keep you stable, on firm foundation for 2010.

My father would find a trinket to give to his family/friends every New Year’s Eve to keep in your pocket for upcoming new year. I’ve carried on this tradition. Last year I gave everyone a small fishing bobber to help keep everybody afloat during these tough economic times. I’m thinking hard now to find something for 2010. I’ll take a picture of the trinket and post it here for my dear friends who have been here with me the past 7 years. I thank you.

My hotel wireless broke down. I had to hustle over to a Coffee Bean for wireless. They have offer theirs for free btw. In my nervousness, I burnt my lower left eye lash lighting my cigar. I am ready. Are you ready Mr. Aarne? 10 mins to go.

The first CRC Blog Radio Show will premiere tonight at 7:30 pm PCT. That’s in exactly 43 minutes. Besides looking forward to having a warm chat with the soulful Mr. Aarne, I am thrilled…why? Because it is LIVE!!! That’s important to me. No editing, completely spontaneous, what you hear is what you get. Tune in at: http://sh2.audio-stream.com/start/ccoppola/

The show will air at 7:30 pm PCT which will be in 1 hour and 6 minutes.

Tune in: http://sh2.audio-stream.com/start/ccoppola/

Lazar and I are going to do a test around 9:30 pm PST later tonight. If you are up tune in and let us know how it sounds, etc. If all is first rate we will definitely be on tomorrow night at 7:30pm PST.

Me We.

–Muhammad Ali

My traditional Neapolitan Xmas eve meal came out great.

I cook 13 types of seafood. 1st course: hot Italian bread, head on prawns cooked in butter and Moretti beer, thick red Chianti, fennel sauce with conch, black mussels, eel, skate and giant prawns. Blue crabs cooked over a bed of garlic and pesto, periwinkles in butter/lemon/parsley, octopus steamed in it’s own juice and sea salt, sake/dill steamed green mussels. Rapini fried in Italian sausage, anchovy paste and whole anchovies, garlic and chardonnay. Boiled cippolini onions with balsamic vinegar. WIne: Coppola claret.

2nd course: linguine with little necks, cockles a ton of garlic/pine nuts/parsley cooked in a chardonnay white sauce. Wine: Coppola chardonnay.

3rd course: Lobster on a bed of Pinot Grigio boiled spring onions bbq’d/smoked over chunks of mesquite. Escorele salad with pomegranite in a fresh tarragon dressing. WIne: Coppola Rose.

4th course: Italian lemon ice with fresh mint and cassis. Final course: Espresso, Italian cookies and apperitiffs (Strega, Grappa, Frangelico.