Thursday, December 21, 2023

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Monday, November 6, 2023

Southern Fried Chicken - Recipe


FRIED CHICKEN



CLASSIC FRIED CHICKEN

Yummm !!!




RECIPE !!!

INGREDIENTS:
  • 3 eggs
  • 1/3 cup water
  • About 1 cup “Texas Pete” hot red pepper sauce
  • 4 cups flour
  • 2 teaspoon pepper
  • 2 teaspoon paprika
  • 1 quart buttermilk (optional)
  • Salt, Black Pepper, and Garlic Powder (to taste)
  • 1 (1 to 2 1/2-pound) chicken, cut into pieces
  • Peanut Oil, for frying
PREPARARIONS:

  1. Place cut-up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours, or overnight. This is an optional (but recommended) step.
  2. In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined.
  3. In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne.
  4. Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt, pepper, and garlic powder.
  5. Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated.
  6. Remove chicken pieces one at a time, shaking excess flour. Dip each piece in the egg mixture, and return to bag of flour. After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again.
  7. Heat oil in deep fryer or deep pan to 350 degrees. Working in batches, drop each piece of chicken into the hot oil. Fry for 15-18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wing segments, as well; these will finish cooking first.










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And SECRET RECIPES









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Saturday, July 29, 2023

Hemingway Inspired me to Write



HemingwatERNESTttfe


HEMINGWAY

 

Yes, it was the great Ernest Hemingway who inspired me to write. And it wasn't just his great writings but the man and the life he led. For Hemingway was the ultimate Man's Man as they say. He was rough and tumble and didn't take crap from know one. A lady's man Ernest Hemingway was, a hunter, adventurer, traveler, writer, and mercenary. The man's life was even more interesting than the characters in his books. 

The first book I read by Ernest Hemingway was a required read in High School English Class when we were assigned to read and study The Old Man & The Seas, Hemingway's great classic novel of the old Cuban fisherman Santiago in Havana, Cuba and his fight and struggles to fight a great fish, a fight that mimics the struggles of life.

I read just about everything Hemingway I could get my hands on; all his novels, his short stories, and biography's and articles written on the great writer of prose. I read a Farewell to Arms, The Sun Also Rises (my favorite), the complete short stories, magazine articles, and the bibliography "Papa Hemingway" by close friend and biographer A.E. Hotchner.

I traveled in the footsteps of Hemingway, going to his homes in Key West and Havana, Cuba. I bought a book called Hemingway;s Paris, and I followed in the footsteps of the great writer, going to all his favorite restaurants and cafes. I ate Choucroute at Brasserie Lipp on the Boulevard Saint Michel in Paris, I had drinks at Cafe Select and Closerie des Lilas, both on the Boulevard Montparnasse. I strolled the Luxenbourg Gardens, and at escargots and drank Beaujolais at Polidor, just like Ernest did. Yes I wanted to be Hemingway, I tried and tried, but I would never come anywhere near close to being the writer that Ernest Hemingway was. I could write nice little short stories, but a novel? No way. I have become a writer, I know, not a great one, not by a long shot, but a writer never-the-less, and a published and Best Selling Author at that, no less, but no Hemingway. But my writings do serve a purpose, and many do like (even love) my writings (books). I write about Italian Food, Italy, and the Italian, and Italian-American lifestyle and culture. I write little stories about Italian Food, Italian-Americans, Italy, and Italians, and people seem to like them.

Hemingway helped teach me to write, and I taught myself to write with the help of the great Ernest Hemingway and other writers. I't go to my favorite cafe in Greenwich Village, Caffe Dante, and I'd write. I'd write and write and practice as much as I could. I'd read and write, trying to hone my craft, the craft of writing. I dreamed of writing a great novel as all writers do. This would not happen. Who knows, maybe it will one day, but don't count on it. I don't, but you never know, someday my writing skills may one day develop enough to do so, "one never knows."

Before I ever started writing, I'd never known that I'd be able to write and have a book published, did I? I now have seven books published and three of them have become best sellers and I am a Best Selling Author, but not of novels. I wish I could write a great screenplay, that would be made into a successful movie, but as of now? No way, but I have had some good success and I'm quite happy the way things have developed. I make some money at it, I'm not rich, and I still have my day job, but I love what I do, and I am quite happy doing all this. Going to the cafe, just about every day, and I write, I promote, and I learn, all thanks to Hemingway, the man who inspired me. To write.

Basta.


  Daniel Bellino Zwicke  


 

HEMINGWAYyyygd

Ernest Hemingway



  Part II   My 1st Book. My first book was La Tavola. How I wrote it, and how quick I wrote it was quite amazing. Of course I had always wanted to write a book, I started one called The Bachelors Cookbook, but I never finished it. I didn't have the tools, or a formula. After starting that first book, The Bachelors Cookbook was a cookbook to teach and help bachelors how to cook, but not only that. It was a book to teach bachelors (single men) how to cook, and subsist on their own, and how to save money by cooking and make life easier and more enjoyable for themselves. But there was another major angle to the book, and that was how to meet and romance women, by learning and knowing how to cook for them, and how by doing so would greatly enhance you chance of having romantic interludes and relationships with the opposite sex, women. Well I thought, that this was all great, and it was and is, and now that I'm reading this, and rehashing on this great idea of mine, and I now have quite a lot of experience, know-how and all that, that I think it's high-time that I do it. I now have the formula. The formula? What is it you ask? Well, I do have a very good writing formula to write and produce good non-fiction books. For me, non-fiction is a whole lot easier to write than fiction, which I know I'm not great at, but non-fiction is a whole other thing, and I do believe I'm pretty good at this, and my track record has proven so with 7 books, three of them Best Sellers. So back to my formula, what is it you ask? Well, the whole ting is to # 1 have a Theme of what you book is going to be about. For me, I write about food, travel, and experiences regarding these subjects and subject matter. I write mostly about food and to be more specific Italian and Italian-American Food and lifestyles. I'll think up a them, Sunday Sauce for example, and then building a book around this. Sunday Sauce is the famed Italian-American dish, also known as gravy, that Italian-Americans eat each and every Sunday all over America, and especially in the great Italian Americans enclaves of New York, Boston, New Jersey, Baltimore, Brooklyn, and other parts of the country that have Italian neighborhoods with a strong Italian population that includes business such as Italian Restaurants, caffes, Pork Stores, Bakeries, specialty shops, Italian Butcher Shops, and the like, necessary for Italian living.

When you have your theme, you need to make an outline with topics and sub-topics that pertain to the  main theme of the book. So with my book Sunday Sauce I had an outline that included such topics as Meatballs, the Pork Store, Pasta and other topics that pertained to Sunday Sauce, how to make it, the rituals around it. as well as stories and antidotes that tied into this main theme of the book.

Taking the topic of pasta, several sub-topics to pasta in my book Sunday Sauce were; Spaghetti Vongole (Clam Sauce), Spaghetti Meatballs, Tomato Sauce and other topics. Once I had my outline, I'd write one-by-one on each topic in the outline. Each topic was a chapter in the book and I'd knock them off one at a time. It was easy. Now I've had a lot of different experiences as far as Italian Food and cooking go. I have a great repertoire of recipes that are in my books, so I tell stories about the food, the dishes, I have my recipes that are included in the book, and my books are a collection of Italian recipes as stories of all the different dishes in the great repertoire of Italian Cuisine. And  a large part of all this is to inspired people to cook wonderful Italian dishes, and to bring friends and family together at the dinner table. This is what it's all about; cooking tasty Italian Food, eating with friends and family, and having wonderful times around the table. This is my passion, and that's a Key element . in all of this. if you have a passion, write about it, and it all should come together easily. And so this is how I do it all. This is how I've had seven books published, and I keep doing it. I enjoy it. I love it, and hope you will to. Good Luck.  




Daniel Bellino Zwicke





PS .. My 1st book was La TAVOLA  - Italian-American New Yorker's Adventures of The Table, and this is where I first discovered and created my formula for writing my books. 

Again, good luck to you all.   

  Daniel's    BOOKS by Daniel Belino Zwicke on AMAZON.com Daniel-Bellino-Zwicke.com   

  GET SUNDAY SAUCE  








Are You TRAVELING ?

NEED a FLIGHT

A HOTEL ?


GREAT DEALS on HOTELS & FLIGTS

WORLDWIDE  "FLY with EXPEDIA" !!!







SUNDAY SAUCE

all CLEMENZA

alla BELLINO alla PACINO





Friday, June 16, 2023

Ode to Diner Coffee

 




COFFEE

Thw ICONIC GREEK DINER COFFEE CUP




It can be hard to remember, but coffee isn’t just a delicious liquid drug — at its most basic level, it’s a plant that people sow, grow, and harvest. There are plenty of kinds of coffee, too, and none as significant on the global market as coffee canephora, also known as robusta. That’s one of the hardiest, most caffeinated varieties of coffee. And while its counterpart arabica gets more attention for having a wider flavor profile, robusta is far less likely to be classified as “specialty” coffee. Both kinds’ global popularity is thanks to Europe’s carving up of coffee-growing regions such as East Africa and Southeast Asia for export: The Dutch taking coffee to Indonesia and enslaving locals is how we got the now-common term “java,” for example.

Political theorist Carl Schmitt called such adventures in mercantilism the beginning of the “Eurocentric nomos of the Earth” — he’d know, given his support of the Nazi party. Thanks to coloniality, numerous commodities like coffee became associated with Europe. In brief, naval travel and military technology allowed Spanish, Portuguese, and Dutch conquerors to leverage the addictive crop as one more line item in a growing global ledger. Propaganda supported the expansion. There was Edwin Lester Linden Arnold’s handbook for coffee growing in 1886, published one year after the Berlin Conference began cutting up Africa into new districts, and J.W.B. Money’s Java; or, How to Manage a Colony. Both treat the people harvesting large-commodity crops including coffee as inferior, which means coffee and subjugation go hand in hand.

The next generation of imperialists including the young United States took to these lessons and examples to enslave people the world over for their own sugar, spice, tea, and coffee. Take the Belgians’ colonization of the Congo in the late 1800s, a premier region for rubber and robusta coffee. It was the Belgians who named robusta coffee as such due to its “robust” resilience to pestilence. Locals were worked to death, often from exhaustion but also from acts of violence at the hands of Belgian exporters and guards. And, as Adam Hochschild writes in King Leopold’s Ghost, Africans were not to be paid in francs for their labor, instead receiving cloth, beads, and brass rods. “Money in free circulation might undermine what was essentially a command economy,” Hochschild writes.

The impacts of these actions live on. Burundi — also colonized by Europe — is today one of, if not the, poorest country in the world and depends heavily on coffee exports. According to Standart magazine, the government tightly controls seed allowances, pays farmers only once or twice a year, and mandates that farmers sell their coffee as a low-grade commodity rather than a specialty. Vietnam, which has suffered numerous invasions over generations, is the second-largest coffee producer behind Brazil. And El Salvador’s political unrest and civil war in the 1980s can be traced back to the early occupation of coffee barons, including James Hill, an English businessman who became one of the country’s most infamous coffee oligarchs.





Mickey's Diner

MINNESOTA




No matter the ruination, the United States was eager for coffee to become part of its social fabric from the jump, and ingrained it has become. There’s evidence that suggests that coffee came to the East Coast in 1607 with English captain John Smith, and the drink became a backbone of the young new empire. A few centuries later, around the middle of the 20th century, the coffee break became a thing thanks to a greedy tie factory owner in Denver. In 1962, the International Coffee Agreements was established — actually a stabilizing move thanks to mandatory quotas on coffee imports — only to be blown up in 1989 amid market share disputes among producers and changing consumer tastes. Through it all, coffee burrowed deeper and deeper into the United States’ psyche.

Which is to say, diner coffee is, really, the improbable marriage of low prices and a hungry market. According to the Smithsonian Magazine, the first attempt at a diner came from Providence, Rhode Island, in 1872 in the form of a horse-drawn wagon serving cheap, hot food to people looking for late-night eats. And by 1924, the name for the “rolling restaurants” and “dining cars” became shortened to diner. As these casual restaurants multiplied (long before anything was even considered “ethical” or “fair trade certified”), coffee emerged as a cheap, on-demand menu staple. That coffee became part and parcel of Americana is thanks to these historical events, the rise of restaurants in the country writ large, and, of course, public relations. See: Denny’s partnership with Major League Baseball, chimerically combining the dark elixir, baseball, and Americana on color TV.

With the rise of Equal Exchange and fair trade certification in the 1980s and the proliferation of coffee chains around the world that have fueled consumer tastes for ever-higher quality products, coffee is continuing to evolve. As of 2023, Fairtrade International upped its minimum purchase per pound for certified coffee to $1.80, coffee workers at Starbucks and Peet’s locations throughout the country are unionizing for better pay and conditions, and fourth-wave coffee, with all of its possibilities, is either just over the horizon or already here (depending on whom you ask). But diner coffee, and the low-quality sourcing and methods used in its production, falls well outside of all that progress. It’s a relic in time, an artifact of an America not unlike the restaurants it’s poured in that are still somehow super cheap.

In truth, diner coffee can’t really change. There’s virtually no demand for that coffee to taste better, and supply for the commodity-grade staple is as abundant (for now) as it is unethical. As Michael Pollan might prescribe, drink coffee you can trace, drink only as much as you can afford to buy that is thoughtfully sourced, and buy mostly from small and direct-purchasing farms. But as the botanist also concedes, sometimes you still crave an Oreo.




The BENDIX DINER

Hasbouk Heights, New Jersey


On a spring afternoon in Sedona, Arizona, the Coffee Pot Restaurant is somehow as busy as many diners would hope to be during the morning rush. Servers in bright red T-shirts and aprons chat beneath southwestern motifs and rockscape paintings. Hiking through Red Rock State Park just outside of town can really sap your energy. So while there are vortexes that might refill that void, a damn fine cup of coffee also does the job. 

But for all the health-focused marketing throughout the touristy town, Sedona hosts more places to get your aura photo taken than cafes with transparently sourced, fairly purchased coffee. So, Coffee Pot’s $3.75 cup of coffee will have to do.

No, it isn’t good for the planet. Or, most likely, for workers. But when there’s nothing much better around, and when the nostalgia hits, a cup of jet-black, bitter diner coffee remains an affordable, bottomless delight.






The BIG LEBOWSKI COOKBOOK

GOT ANY KAHLUA ?

The COLLECTED RECIPES of The DUDE



Wednesday, May 3, 2023

Avocado Toast - Kylie Jenners Recipe

 



AVOCADO TOAST alla KYLIE


With avocado toast, everyone has a special spin they prefer to dress up the classic snack. Kylie’s take on the simple recipe? A combination of sweet, spicy, and savory flavors. The breakfast meal or midday bite requires only five ingredients and five minutes to make. Pretty failproof. Learn the full instructions and essentials (that you probably already have in your kitchen) below.


KYLIE JENNER AVOCADO TOAST Recipe :


INGREDIENTS:


Sourdough bread
1 avocado
Crushed red pepper flakes (to taste)
Honey
Salt (to taste)



INSTRUCTIONS:

1. Toast sourdough bread.
2. Mash avocado then spread on the toasted bread slice.
3. Drizzle honey, sprinkle red pepper flakes, and top with a pinch of salt.
4. Cut in half and enjoy!







WHICH CELEBRITY MAKES THE BEST

AVOCADO TOAST ?






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TACOS BURRITOS GUACAMOLE

SOUP SALADS - CHILI DOGS

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COCKTAILS & More ...





Sunday, April 30, 2023

Hemingway Inspried Daniel Bellino Zwicke to Write NewYork Writer

 

HemingwatERNESTttfe


HEMINGWAY

 

Yes, it was the great Ernest Hemingway who inspired me to write. And it wasn't just his great writings but the man and the life he led. For Hemingway was the ultimate Man's Man as they say. He was rough and tumble and didn't take crap from know one. A lady's man Ernest Hemingway was, a hunter, adventurer, traveler, writer, and mercenary. The man's life was even more interesting than the characters in his books. 

The first book I read by Ernest Hemingway was a required read in High School English Class when we were assigned to read and study The Old Man & The Seas, Hemingway's great classic novel of the old Cuban fisherman Santiago in Havana, Cuba and his fight and struggles to fight a great fish, a fight that mimics the struggles of life.

I read just about everything Hemingway I could get my hands on; all his novels, his short stories, and biography's and articles written on the great writer of prose. I read a Farewell to Arms, The Sun Also Rises (my favorite), the complete short stories, magazine articles, and the bibliography "Papa Hemingway" by close friend and biographer A.E. Hotchner.

I traveled in the footsteps of Hemingway, going to his homes in Key West and Havana, Cuba. I bought a book called Hemingway;s Paris, and I followed in the footsteps of the great writer, going to all his favorite restaurants and cafes. I ate Choucroute at Brasserie Lipp on the Boulevard Saint Michel in Paris, I had drinks at Cafe Select and Closerie des Lilas, both on the Boulevard Montparnasse. I strolled the Luxenbourg Gardens, and at escargots and drank Beaujolais at Polidor, just like Ernest did. Yes I wanted to be Hemingway, I tried and tried, but I would never come anywhere near close to being the writer that Ernest Hemingway was. I could write nice little short stories, but a novel? No way. I have become a writer, I know, not a great one, not by a long shot, but a writer never-the-less, and a published and Best Selling Author at that, no less, but no Hemingway. But my writings do serve a purpose, and many do like (even love) my writings (books). I write about Italian Food, Italy, and the Italian, and Italian-American lifestyle and culture. I write little stories about Italian Food, Italian-Americans, Italy, and Italians, and people seem to like them.

Hemingway helped teach me to write, and I taught myself to write with the help of the great Ernest Hemingway and other writers. I't go to my favorite cafe in Greenwich Village, Caffe Dante, and I'd write. I'd write and write and practice as much as I could. I'd read and write, trying to hone my craft, the craft of writing. I dreamed of writing a great novel as all writers do. This would not happen. Who knows, maybe it will one day, but don't count on it. I don't, but you never know, someday my writing skills may one day develop enough to do so, "one never knows."

Before I ever started writing, I'd never known that I'd be able to write and have a book published, did I? I now have seven books published and three of them have become best sellers and I am a Best Selling Author, but not of novels. I wish I could write a great screenplay, that would be made into a successful movie, but as of now? No way, but I have had some good success and I'm quite happy the way things have developed. I make some money at it, I'm not rich, and I still have my day job, but I love what I do, and I am quite happy doing all this. Going to the cafe, just about every day, and I write, I promote, and I learn, all thanks to Hemingway, the man who inspired me. To write.

Basta.


  Daniel Bellino Zwicke  


 

HEMINGWAYyyygd

Ernest Hemingway



  Part II   My 1st Book. My first book was La Tavola. How I wrote it, and how quick I wrote it was quite amazing. Of course I had always wanted to write a book, I started one called The Bachelors Cookbook, but I never finished it. I didn't have the tools, or a formula. After starting that first book, The Bachelors Cookbook was a cookbook to teach and help bachelors how to cook, but not only that. It was a book to teach bachelors (single men) how to cook, and subsist on their own, and how to save money by cooking and make life easier and more enjoyable for themselves. But there was another major angle to the book, and that was how to meet and romance women, by learning and knowing how to cook for them, and how by doing so would greatly enhance you chance of having romantic interludes and relationships with the opposite sex, women. Well I thought, that this was all great, and it was and is, and now that I'm reading this, and rehashing on this great idea of mine, and I now have quite a lot of experience, know-how and all that, that I think it's high-time that I do it. I now have the formula. The formula? What is it you ask? Well, I do have a very good writing formula to write and produce good non-fiction books. For me, non-fiction is a whole lot easier to write than fiction, which I know I'm not great at, but non-fiction is a whole other thing, and I do believe I'm pretty good at this, and my track record has proven so with 7 books, three of them Best Sellers. So back to my formula, what is it you ask? Well, the whole ting is to # 1 have a Theme of what you book is going to be about. For me, I write about food, travel, and experiences regarding these subjects and subject matter. I write mostly about food and to be more specific Italian and Italian-American Food and lifestyles. I'll think up a them, Sunday Sauce for example, and then building a book around this. Sunday Sauce is the famed Italian-American dish, also known as gravy, that Italian-Americans eat each and every Sunday all over America, and especially in the great Italian Americans enclaves of New York, Boston, New Jersey, Baltimore, Brooklyn, and other parts of the country that have Italian neighborhoods with a strong Italian population that includes business such as Italian Restaurants, caffes, Pork Stores, Bakeries, specialty shops, Italian Butcher Shops, and the like, necessary for Italian living.

When you have your theme, you need to make an outline with topics and sub-topics that pertain to the  main theme of the book. So with my book Sunday Sauce I had an outline that included such topics as Meatballs, the Pork Store, Pasta and other topics that pertained to Sunday Sauce, how to make it, the rituals around it. as well as stories and antidotes that tied into this main theme of the book.

Taking the topic of pasta, several sub-topics to pasta in my book Sunday Sauce were; Spaghetti Vongole (Clam Sauce), Spaghetti Meatballs, Tomato Sauce and other topics. Once I had my outline, I'd write one-by-one on each topic in the outline. Each topic was a chapter in the book and I'd knock them off one at a time. It was easy. Now I've had a lot of different experiences as far as Italian Food and cooking go. I have a great repertoire of recipes that are in my books, so I tell stories about the food, the dishes, I have my recipes that are included in the book, and my books are a collection of Italian recipes as stories of all the different dishes in the great repertoire of Italian Cuisine. And  a large part of all this is to inspired people to cook wonderful Italian dishes, and to bring friends and family together at the dinner table. This is what it's all about; cooking tasty Italian Food, eating with friends and family, and having wonderful times around the table. This is my passion, and that's a Key element . in all of this. if you have a passion, write about it, and it all should come together easily. And so this is how I do it all. This is how I've had seven books published, and I keep doing it. I enjoy it. I love it, and hope you will to. Good Luck.  


PS .. My 1st book was La TAVOLA  - Italian-American New Yorker's Adventures of The Table, and this is where I first discovered and created my formula for writing my books. 

Again, good luck to you all.   

  Daniel's    BOOKS by Daniel Belino Zwicke on AMAZON.com Daniel-Bellino-Zwicke.com   

  GET SUNDAY SAUCE  








Are You TRAVELING ?

NEED a FLIGHT

A HOTEL ?



GREAT DEALS on HOTELS & FLIGTS

WORLDWIDE  "FLY with EXPEDIA" !!!


Monday, March 6, 2023

Writng at The Cafe

 



Me at Caffe Reggio

During the height of the Pandemic

Greenwich Village, New York

I finished my book POSITANO The AMALFI COAST

Travel Guide - Cookbook here, in February 2021





Doing a little writing today, and thought I would write about it. My normal everyday process. Well first off, it is my day off, and I am enjoying it. Just to have the time off to relax and do whatever I want, or need to do, and not have to go into work and work. That is my regular 9 to 5, and not my writing. Yes, like most writers, I do have a 9 - 5, so to speak. That is the bulk of my income comes from my regular job, and not from my writing, although I do make a decent little chunk of change from my book sales, it is not enough to fully support me. Not yet anyway.

And so I am here today at my coffee spot, and where I write, or work on promoting my books through a few blogs and websites I have as well as a bit of social media, mostly on Instagram, posting stuff, some just related to me and things I like, as well as promoting my books, and yes I guess me.

My main coffee spot these days and for the past 7 years since Caffe Dante closed, is at the Marlton Hotel in Greenwich Village, a great little spot, it is nice and comfy, quiet, and relaxing, and I love it. All the people working here are very friendly and take great care of me, which I really appreciate, and again, I love coming here for my daily coffee, and to relax, and that is exactly what I am doing right this very minute, sipping my coffee, writing, relaxing, and savoring just that, sipping coffee, writing, and enjoying the day off. The day off from the 9 to 5, not writing, and promoting, and so here I am.

I started coming to The Marlton Hotel when it first opened, I think it was about 2012. My main place for my daily coffee ( Cappuccino ) was Caffe Dante on Macdougal Street in Greenwich Village. I had my morning and afternoon, and sometimes nighttime coffee, everyday at Caffe Dante for exactly 30 years. I first started going there in the Summer of 1985, after I got back from my first trip to Italy, and many new Italian, and Worldly discoveries, being in Europe for an entire month. It was an eye opening trip that taught me many things. I will never forget it and all the wonderful times in : Rome, Florence with my high-school friend JoAnne, meeting up with friends in Barcelona, a romantic fling in The South of France (Nice & Monaco), on to the most Serene Republic of Venice, Italy, then down to Positano and The Amalfi Coast before heading back up to Rome for a couple more days before flying home to New York. Yes, again, it was a most wonderful trip.

So I had my daily coffee at CafFe Dante for exactly 30 years from 1985 until my pal Mario Flotta sold the place and it closed down in 2015, a most sad day for me. Dante was my second home, and I was friends with the owner Mario, and all the girls (waitresses) who worked there. 

As I said, I started going to The Marlton ever since they opened their doors. It is a cool boutique hotel owned by Shawn McPherson who has great style and runs wonderful establishments in both New York and Los Angeles, and is also a partner at The Maritime Hotel with my old pal Eric Goode, who was a top night club impresario in 1980s NYC, with such clubs as AREA and MK. After being very successful with nightclubs in the 80s and 90s, Eric got into the hotel business in the New Millennium, and is a partner as I said at The Maritime, and now, also at The Bowery Hotel in the East Village of New York. Anyway, I am at the Marlton, but Eric is not a partner here. Anyway?

Yes, I come here everyday and I love it. Some days I write, and some days I work on my websites, blogs, and other promotional avenues. I am always doing some kind of work with these things, and because of my diligence over the years, one of my Instagram accounts has taken off, and as a result my book sales have skyrocketed by 300% as of late, and I am super excited by that. And as I write, Mina just came on over the sound system. "I love it. No Rap Hip Hop Crap at The Marlton. Just great music, they play here, and that is something that I am very grateful for, and it helps one relax, as that is a main incentive of coming here. Relaxing.

I come, and Sangee, Jack, or Fun get me my coffee. I open up my Amazon KDP Dashboard and see how many books I have sold, that is usually the first thing on my agenda. I check Facebook and Instagram, and then I either do some writing, either on the current book I am working on, to write a little article or blog post, and also so promo work, and that is what I do. Most times, before I get to The Marlton, I don't really have a game plan ahead of time, and I just do as I have just described. Although there are times that I do have a game plan ahead of time, and that is usually when I have been going on a writing tear on my current book, or the book is almost done, and I am either doing some editing, or formatting of the book, for the proper format of the manuscript to be sent in to the publisher, and that is what I do. And of course, most of the times I do not go crazy, and I am not in a rush, but taking it easy, and taking it as it comes, day by day, as far as my writing and promo work goes, that is the way I do it.











BOOKS By DANIEL BELLINO