CJ's RECIPES C.J.'s name is actually Carl Patrick Johanson, and he likes to fake a brogue.  He says his middle name comes from a union far back. C.J. claims one of his Viking ancestors raided the Irish coast and stole a comely raven-haired lass for his own.  Here's C.J.'s recipe--courtesy of the Guinness folks.  It makes a nice cheese fondue for autumn gatherings.

CHEESE AND GUINNESS FONDUE
(Makes one pint)
Ingredients
2 lb grated Cheddar cheese; ½ pint Guinness (good measure); 6-8 tsp Worcester sauce; salt & pepper; cayenne pepper; 1 tbsp cornflour. (Americans can always thicken with cornstarch)
   Method
Put grated cheese into a 7-inch fondue dish or enameled iron casserole and melt gently, stirring continuously. Add remaining ingredients and stir until the fondue thickens slightly. For dipping use chunks of French bread or toast.
Note: If a normal 7-inch or bigger dish is used, one pint of fondue is the right quantity. For half the quantity, a smaller dish must be used.   

C.J. serves as Bridget's sounding board, doubling at times as her advising Dutch uncle. The retired longshoreman has a knack with making good soups at his cafe at St. Mary's Corner. Some of his recipes, however, would not make the haute cuisine section, but are more down-to-earth, homespun.