For the Honan Family, With Love

It didn’t feel right to write about anything else this week after the heartbreaking news that Mike Honan passed away.

I’ve known The Honans for 22 years. Their family welcomed me into Rockaway and were some of the first people I met here. They treated me like family. Mike Honan, an Irishman, married Fran Chiodo, an Italian, and I remember how comforting it felt to be with them, like I wasn’t the only Italian on the peninsula. If I needed to name an example of a beautiful marriage and a strong, loving family, the Honans are it.

I’ve shared many holidays with Mike, Fran, Katie, Rosanne, and Frank—most notably their family-famous St. Patrick’s Parade breakfast party.

Mike and Fran have been longtime supporters of the Beach 91st Street Community Garden—attending events, donating food, and contributing financially. This is a small example of Mike’s big community involvement.

As you’ll read in this week’s paper, Mike was a veteran of the U.S. Navy, a seaman at heart—and he never stopped serving. In May 2015, I wrote a tribute to Mike when his work with veterans was honored at City Hall. He was presented with a proclamation for his service by NYC officials.

Mike worked with an organization that ensured indigent veterans were properly buried—riding in the hearse with a stranger’s remains and bringing the folded flag home in their memory. This still touches me when I think about it. If you had free time, this is what you chose to do? Incredible.

Mike, alongside the Belle Harbor Garden Club, was involved in the inception of Memorial Circle, the park that honors 33 local World War II veterans who gave their lives for our country. He also tirelessly organized parades for WWII veterans, securing antique cars so they could ride the route in style—just a few of the many ways he gave back.

Mike’s passing was sudden, and I’m still trying to understand that he’s gone. My heart is with Fran, Katie, Roseanne, Frank, Riordan, and the rest of this family. I’m saying a prayer for Mike, and for everyone mourning him. I’m grateful for his tremendous contributions, locally and far beyond Rockaway.

When I think of Mike, I will picture him sitting in the living room of his home with his beloved dog under his arm, smiling warmly, ear to ear, and welcoming, calling for Fran to offer me something to eat.

Mike’s wife, Fran Honan, has been and always will be a Tomato Gal, contributing to the blog long before I ever wrote for the paper. I wanted to share her “secret” brownie recipe with you, because we might all need some comfort food this weekend. Whether you’re mourning Mike or carrying your own personal loss, know that there’s no timeline for grief. And it’s okay to feel all that you do.

Fran’s “Secret” Brownies

What makes them “secret”: Use a mix of different name-brand brownie mixes (not store brands). The variety creates the best taste and texture.

What you’ll need:

• Several boxes of different name-brand brownie mixes (ex, 3 boxes for one pan)
• The exact eggs, water, and oil listed on each box (you’ll be adding them up)
• pan: 20″ x 12″ (fits 3 boxes of mix)
• Spray shortening

Instructions:

1. Heat oven to the temperature listed on the brownie boxes. Grease a 20″ x 12″ pan with spray shortening.
2. In a very large bowl, add all the eggs, water, and oil required for all the boxes combined. Whisk until fully blended. Put the whisk away. Switch to a wooden spoon.
3. Add the dry brownie mixes one box at a time, stirring after each addition just until you no longer see dry powder. Do not overmix.
4. Pour batter into the pan and gently spread evenly with a spatula.
5. Bake about 25 minutes, then start checking. You’re aiming for slightly underbaked: Edges firm all around, Top glossy with some cracks, Center no longer jiggly (If the center still jiggles a lot, bake 8–10 minutes more, checking as you go.)
6. Cool completely before cutting. Cut into squares, place on trays, and wrap tightly with clear plastic. Serve anyone who walks through the door.