This book was born
about eight years ago in Berkeley at the home of an Anglican priest.
Father Green and his family hosted "Sunday Supper" every week for
years. It was a potluck communion of friendship for Christian and
non-Christian alike. One Sunday, Father Green s contribution was a
dish that was most definitely above and beyond the call of duty as far
as most people s capsicum tolerance was concerned. To his great joy
and delight, there were about six of us who came back for bowl after
fiery bowl of the delightful pottage, bypassing the other more
traditional potluck contributions of lasagna, tuna and cream of
mushroom soup casserole, macaroni salad, and pineapple upside-
down cake.
Through Father Green s creativity, those of us sharing a love of
things robust found each other. We decided to make a pilgrimage to
the, at that time, almost unknown Hunan Restaurant in San
Francisco. That proved so successful that we arranged to get
together for a potluck of nothing but hot, hot, foods. Twelve people
participated in that first extravaganza. The contributio~is ranged
from chili to ceviche. Jars of kim chee andjalapefio pepper jelly w~re
present as just a little something extra to nibble on.
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