With heavy hearts The Power Hour Nation announces the passing of Joyce Riley. Her courageous commitment to overcome a stage 4 diagnosis has inspired so many. Her patriotic fervor, midwestern sensibilities and tenacity for the truth in a world of maddening paradox has revolutionized independent media. The 6/26/2017 broadcast will be dedicated to listener calls and special guest tributes.

In this third, and final, installment on what to do with leftover coffee, this one is right in time for BBQ season. (Mocha Fudge Sauce)This is super simple, quick to make, and tasty. It’s a dark sauce, almost dark mahogany in colour that goes incredibly well on chicken and pork. I precook my chicken and ribs, then husband Bob puts it on the grill, where, armed with a brush, bastes the meat for about 15 minutes or until cooked through. His theory is chicken always needs something, so he is quite generous with the sauce. I also like a lot of sauce on ribs.


• 2/3 cup brown sugar

• 2 tbsp cornstarch
• 1 1/3 cups cold, leftover coffee
• ½ cup tamari sauce, I used the gluten free one*
• ¼ cup red wine vinegar
• ½ tsp. ground ginger
• ¼ tsp. garlic powder

Combine all ingredients in a medium saucepan, and heat until bubbly and thickened.  That’s it!  Goes good with chicken and pork, but if you want to use it on beef as well, go for it. This makes two cups.

*I prefer the gluten free tamari as a matter of taste, but you can use regular, or plain old soy sauce, any type you like.

You can follow the further adventures of Sue or sign up for a class at her website: www.svanslooten.com or email: mailto:susan.vanslooten@icloud.com.