Who has ever heard of a page devoted to food and wine in a Lodge Newsletter?  Usual - but I hope you have enjoyed my, and similar articles, published by the Editor. Don’t expect a recipe from me every month - certainly don’t expect any of those “yuppie” recipes you see presented on TV.  I have no professional qualifications in this area but I know what I like – simple food, hearty food, food that needs wine to make it complete. 

As Freemasons we should see what the Volume of the Sacred Law says about these things as we are supposed to pay due obedience to it.  Here is a quote from Proverbs 31:6-7:

“Give strong drink unto him that is ready to perish, and wine unto those that be of heavy hearts. Let him drink, and forget his poverty, and remember his misery no more.” 

Give yourself, your Brothers and your other friends a treat.  Spend a couple more dollars on ice-cream.  Try “Connoisseur Café Grande”, a premium grade ice-cream and containing “lashings” of Grand Mariner and chocolate coated almonds.  Serve it after dinner or at any time if it is your fancy.  Have it with coffee.  Have it with Stanton and Killeen Liqueur Muscat or Chamber’s Liqueur Tokay – pour a little over it as a topping. 

Irish Cream is also suitable with this ice-cream.  So is Tia Maria and here is a recipe:

1 Cup Water (a little less if the sugar dissolves)

¾ - I Cup brown sugar

4 tablespoons of very finely ground coffee

I Cup Bundaberg Rum (a bit more if you like) – even try “over-proof”!

4 tablespoons vanilla extract

Boil the water with the sugar and coffee for 10 minutes, cool then add the rum and vanilla, bottle, and leave to stand for one week before drinking.