Our Town

REMEMBERING LARRY BRONZINI

PHOTOS COURTESY OF THE BRONZINI FAMILY

A Legacy of Love, Service

Sheriff’s Reports

COMPILED BY MICHAEL SINGER • CASTRO VALLEY FORUM

On Tuesday, February 15, longtime Castro Valley resident, Lorenzo (Larry) Bronzini passed away at the age of 90. Surrounded by family, he left behind a legacy of service to the community that spans many decades, beginning early in his young adult life. In 1943, Larry’s family moved to CV which, at the time, was comprised of orchards and chicken coops. The son of Italian immigrants, Larry and his older brother, Alberto (Al) were raised with a strong work ethic. His parents highly valued community relationships and they instilled this into both their sons. Larry’s fi rst real job was cleaning chicken houses for Charley Gian Bruno whose farm was located where Castro Valley High School now stands. In 1947, Larry began raising guinea pigs which he sold for twenty-fi ve cents each. When he needed lettuce for the guinea pigs, Larry rode his horse down to the A.A. Food Market on Castro Valley Blvd. At the age of 14, Larry was offered a job at the busy market by owner, George Aahl. Whether he was meticulously stacking canned goods, bagging groceries, stocking produce, or cleaning the meat shop, Larry’s dedication to serving the community of CV was ignited—a fl ame that would remain burning for the next 70 years. In 1952, Larry was inducted into the U.S. Army where his commitment to serving others would be expanded internationally. When he returned from serving in the Korean War, Larry went back to work at the A.A. Market. He was energized by helping others and took great pride in his work. When Larry married and began raising a family, he took a job at Wiseman’s Furniture in Hayward. His personal touch and the time he spent truly getting to know his customers and their needs made him a top salesman. Once Wiseman’s closed in the early 1980’s, Larry returned to his true passion of serving the CV community through the grocery industry. He gladly accepted a job as the manager of Al’s Food Market, a position he joyfully held for almost 40 years.

see LEGACY on page 5

Street Fighting Man Monday, February 28: at 3:42 a.m., Sheriff’s deputies arrested a 21-year-old man from Castro Valley on suspicion of assault and battery. A call into the department about an altercation sent deputies to an apartment on Wisteria Street near Castro Valley Boulevard. There, they handcuffed the man and took him into custody. The victim was treated at the scene.

Family Fight

Damages Business Saturday, February 26: at 6:32 p.m., a 30-year-old man from Castro Valley was arrested on suspicion of assault on a family member, aggravated assault on an individual caring for a minor, and causing more than $400 in damages to a business on Castro Valley Boulevard near Park Way. Deputies responded to the scene and took the man into custody. The victim was treated at the scene.

Public Intoxication Saturday, February 26: at 11:48 a.m., deputies arrested a 44-year-old man with no permanent residence on suspicion of public intoxication. The man was hanging outside a business on Castro Valley Boulevard near San Miguel Avenue when deputies arrived. During questioning, the man showed signs of intoxication and failed his fi eld sobriety test. Deputies took him to a sobering center.

Traffi c Stop Ends in Arrest Saturday, February 26: at 7:36 a.m., a 25-year-old woman was pulled over and arrested on suspicion of driving under the infl uence of alcohol, driving with a suspended license, resisting arrest, impeding the duties of a law enforcement offi cer, and assault on a deputy. Deputies stopped the woman on the Boulevard near Stanton Avenue. The woman became confrontational and reportedly swung at the deputy trying to get away. Deputies took the woman to Santa Rita Jail.

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Parolee in a Fight Friday, February 25: at 11:39 a.m., deputies arrested a 33-year-old man from Castro Valley on suspicion of assault and battery and violating the terms of his parole. An anonymous tip about an altercation at a home on Outlook Court near Kahlert Avenue sent deputies to the location. The man was taken to Santa Rita Jail. The victim was treated at the scene.

Caught Breaking into Car Wednesday, February 23: at 8:43 p.m., a 59-year-old man with no permanent residence was arrested on suspicion of breaking into a car and showing an invalid license. Deputies stopped the man for questioning in front of a business on Castro Valley Boulevard near Park Way. The man was handcuffed and taken into custody.

Two Arrested for Drugs and Weapons Monday, February 21: at 5:00 a.m., deputies arrested two men with no permanent residence on suspicion of possession of drugs and weapons in front of a home on Grove Way near Betlen Court. The driver, a 33-year-old, was charged with driving with a suspended license and possession of concealed weapons, and illegal possession of a stun gun. The passenger, a 32-yearold woman, was charged with possession of illegal narcotics, methamphetamine drugs, and related drug paraphernalia. Deputies took the pair into custody.

Wanted Man Caught Monday, February 21: at 3:05 p.m., a 42-year-old man with no permanent residence was arrested as part of a warrant issued for his capture. The man was previously charged with fraud and illegal entry into a home. Deputies served the warrant at a mobile home park on Castro Valley Boulevard near Wisteria Street. The man was also found to have stolen merchandise, drugs, and related drug paraphernalia in his pocket. Deputies took him to Santa Rita Jail.

Arrest Warrant Served Monday, February 21: at 9:10 a.m., deputies arrested a 33-year-old woman with no permanent residence as part of a warrant issued for her capture. The woman was in a car at a fast-food restaurant on Castro Valley Boulevard near Stanton Avenue when deputies arrived to serve the warrant. Deputies report the woman had two previous drunk driving convictions, charges of disrupting a business, violating a court-issued restraining order, and resisting arrest. The woman was taken to Santa Rita Jail.

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Cooking with Beer

Beer is wonderful to cook with and, besides being a lot cheaper than that other popular cooking beverage, it’s subtler and homier.

Because it is such a satisfying, cooling drink, many people forget that beer is also one of the world’s greatest seasoning agents.

As a marinade for meat, fish or seafood, it tenderizes. In roasting, baking or broiling, beer is used to baste the foods or as an ingredient in the basting sauce to impart a rich, dark color and highlight the gravy.

As a baking liquid, beer is unsurpassed, adding lightness and buoyancy to biscuits, pancakes, cakes and a variety of homemade breads.

So move over wine and make way for a little of the brewer’s art in the kitchen.

BEER-BATTERED

ONION RINGS

3 cups all-purpose flour 2 eggs, separated 1 cup beer 4 tablespoons melted butter Salt to taste 3 large onions, sliced into rings 2 quarts oil for frying

Sift flour into a large bowl. In another large bowl, whisk egg yolks. Mix in beer, butter and salt. Set aside 1 cup of flour for dipping the onion rings. Slowly stir the egg yolk mixture into the remaining flour and mix well. Allow the mixture to stand 30 to 60 minutes.

Heat deep fryer to 375°F.

In a small bowl, stiffly beat the egg whites. Gently combine the egg whites with the batter. Coat each onion ring with flour and dip into batter.

Deep fry the battered rings, several at a time, until golden brown. Drain on paper towels and serve. Makes 5 servings.

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BEER CHEESE SOUP

2 tablespoons chopped onion 2 tablespoons butter 2 tablespoons flour 2 chicken bouillon cubes 6 cups milk 1-1/4 cups shredded sharp

Cheddar cheese Pinch dry mustard Salt, pepper and paprika 1-1/2 cups beer Chopped green bell pepper Crumbled crisp bacon

Cook onion in butter in top of double boiler directly over burner until golden brown. Stir in flour and bouillon cubes. Blend in milk. Place over bottom of double boiler with 1 inch hot water and cook until slightly thickened. Add cheese and mustard and cook until cheese melts, stirring occasionally. Season to taste with salt, pepper and paprika.

Add 1/4 cup beer to each serving and accompany with green pepper and bacon. Makes 6 servings.

TEXAS BEER CHILI

2 tablespoons lean ground beef 2 (8-ounce) cans tomato sauce 1 (16-ounce) can pinto beans 2 tablespoons chili powder 1 teaspoon oregano 1 teaspoon salt, to taste 1 teaspoon cayenne or less 1 (16-ounce) can tomatoes 1 (12-ounce) can beer 1 small onion, chopped

Cook ground beef in frying pan and drain liquid. Mix beef in large pot with tomato sauce, pinto beans and chopped up can of peeled tomatoes. Add chili powder, oregano and your favorite beer (or water, if preferred). Salt lightly to taste and add 1 small onion. Simmer for 10 minutes and then carefully add cayenne pepper. One teaspoon will be quite hot so you may want to try just a little. Stir it in slowly and cook another 5 minutes.

This chili tastes even better the next day and you can also try different kinds of beans.

CROSSWORD PUZZLE ANSWERS

SOUTHERN COOKED GREENS

1/2 pound chopped raw bacon 3 cups julienne onions Salt and ground black Pepper Pinch cayenne 2 tablespoons minced shallots 1 tablespoon minced garlic 1 (12-ounce) bottle beer 1/4 cup rice wine vinegar 1 tablespoon molasses 6 pounds greens, such as mustard greens, collard greens,kale, and spin ach, cleaned and stemmed

In a large pot, render the bacon until crispy, about 5 minutes. Add the onions and cook for about 6 to 7 minutes or until the onions are wilted. Season the mixture with salt, pepper and pinch of cayenne. Add the shallots and garlic and cook for 2 minutes.

Stir in the beer, vinegar, and molasses. Stir in the greens, a third at a time, pressing the greens down as they start to wilt. Cook, uncovered for about 1-1/4 hours. Serves 8.

PASTA & EGGPLANT IN BEER

1/2 cup olive oil 1 medium eggplant, about 1 pound, peeled and diced Salt and pepper 6 ounces smoked ham, cubed 1 cup lager (beer) 1 teaspoon chopped fresh rosemary 1 cup fresh or frozen peas 1 pound large tubular pasta such as penne, cooked Grated Parme san cheese

In a large skillet heat the olive oil over medium heat. Put in the eggplant, and season with salt and pepper. Cook, stirring, for about 10 minutes, until it becomes soft.

Stir in the ham, and fry 2 minutes. Add the lager and rosemary, and bring to a boil. Reduce the liquid by half. Put in the peas, reduce to a simmer, cover, and cook for 2 minutes.

Stir the cooked pasta into the sauce, and cook for 30 seconds to heat through. Transfer to a serving bowl, sprinkle with plenty of Parmesan cheese, and serve. Yields 4 to 6 servings.

Beer Cooking Tips

• Ales and lagers tend to be the best for cooking. • Like wine, use dark beer for robust dishes and light beer for lighter fare. Generally, pale ale beer works well in nearly all recipes. Nut brown beer is ideal for rich dishes such as stews or cheese preparations. • Lager beer works well for baking breads because it adds levity to the dough. Beer can be used instead of yeast in some breads and pancakes.

• Never cook or use beer that you wouldn’t enjoy drinking, but don’t be afraid of using an opened bottle of stale beer, providing it has been refrigerated. Bring the beer to room temperature before cooking.

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