Gustavo Galindo Obituary

Gustavo Galindo Passed away suddenly and unexpectedly on Sunday, February 11, 2007, at the age of 39, in Mountain View, CA. He is survived by his partner Mathieu Farrugia; family in Corcoran, CA, Texas and Mexico; and many friends in the Bay Area and beyond. Gustavo approached life with exuberance, sharing his laughter, wit and humor, love of food, and joie de vivre. Join us to celebrate his life at Lucie Stern Community Center, Community Room, 1305 Middlefield Rd, Palo Alto, CA, on Thurs., February 22, from 6 to 9 p.m. Email [email protected] for details.

To plant trees in memory, please visit the Sympathy Store.

Published by San Francisco Chronicle on Feb. 22, 2007.

Memories and Condolences
for Gustavo Galindo

Sponsored by Somnium somnia quasi semper vives. Dream as if you'll live forever..

13 Entries

Antonia Olivera

February 16, 2023

Gustavo, passed by your house in Corcoran so many memories rush to my mind about a time long ago. It seems time isn´t fair. Maybe somehow your purpose to go on ahead of all of us was important. Glad we got to meet you. Rest in peace.

Antonia Olivera

February 16, 2021

Away but not forgotten. A sweet memory.

antonia olivera

February 16, 2019

Sometimes it seems like just yesterday Gustavo.. Smart well mannered young man.. Living life in small town Corcoran. The zest you had for life was Superior. Thinking of you.. A sweet memory.

June 4, 2018

Forever gustavo

John Chodacki

July 9, 2007

A great loss.

Ralph Terry

April 2, 2007

I wish I had met Gustavo Galindo when he was alive, from his passing I have learned just how much he has touched me and made my life better.

Lea Turkington

March 2, 2007

I am so sorry to hear about Gustavo's sudden passing. Although I never met him, he helped me with numerous book validations. I know Bookshare and all the Bookshare users will feel his loss. It will not be the same without him.

kim throckmorton

February 28, 2007

"What's new, What's different?" I always tried to think of a clever answer to your daily question on the way over to the office (and would sometimes come up with a great one) but then would forget by the time I got there. You were the best comic relief Gustavo. You are remembered by so many and I will miss you tons.

Renee

February 28, 2007

Gustavo and I worked together in the same office, but different companies. That meant I saw him in the morning with his greeting, "what's new, what's different" and had countless lunches where every time I looked at him he was miming rubbing something off his chin as if to tell me I had food on my face. We got to present together at conferences, make faces at each other across the exhibit hall at numerous conferences, and share lots of laughs. I was lucky enough to be in his and Mathieu's presence just a few times, and will always regret that I didn't get to collect on the dinner he owed me for a bet he lost. The bet was designed so that whoever won or lost, we would share dinner with each other and our partners. I would have truly loved that. He was a bright and shining light, a true "gentleperson." I will miss him.

Diane Scalzi

February 27, 2007

I didn't know Gustavo personally. Did receive some email from him asking why I hadn't renewed my Bookshare subscription, and saw several messages from him on the bksvol-discuss list. His greeting of "Gentlepeople" was truly unique. Even though I never met him, I'm sure he is a person we will all miss.

Jaime Dimas

February 27, 2007

Gustavo was a good friend of my growing up through our elementary and jr high years. Just heard about his death from our home town paper of Corcoran. My prayers go out to his family and friends.

Marinelle

February 26, 2007

I remember the first time Gustavo invited me to dinner. Saffron was the theme of the night. He made mole chicken with saffron rice. Mathieu created saffron flavored whip cream to put on top of our dessert. Lots of laughs. Lots of liquor. Gustavo was a wonderful dinner host and undoubtedly a wonderful friend. We miss you, G.

Below is the mole recipe he gave me:

Mole Recipe (for about 6 people)

Start With:
poultry of your choice. allow about half a pound per adult.

cook until done in water to cover, and include some peppercorns, a few pieces of carrots and a couple cloves of garlic.

remove the poultry from the broth, let cool, debone and cube into ½" cubes or shred.

skim and discard the fat off the broth and set the broth aside

Must Haves

* jar of store-bought mole (i'm somewhat partial to the Doña María brand)-the jar contains something like 6 or 8 oz.

* 2 cups (approximately) of unstrained broth, plus reserve an additional ½ cup.

* 1 full circle of Mexican chocolate (this stuff comes in these octagonal paper boxes, and it has a stack of some 6 round tablets).

* 1/2 teaspoon salt

* 3 tablespoons sugar

* 1 teaspoon almond extract

* ½ teaspoon vanilla extract

* ¼ teaspoon ground cinnamon

Optionals (but recommended, and you can pick and choose which ones to include)

* 1 tablespoon ground coffee or whole coffee beans

* ¼ teaspoon nutmeg powder

* ¼ teaspoon allspice powder

* ¼ teaspoon tumeric or curry powder

* ¼ cup orange juice

* peeled piece of fresh ginger (approximately 1" cubed).

* dash of mustard powder

* dash of whole cloves or ground clove powder

* teensy piece of a nutmeg or dash of nutmeg powder

* several ounces of coconut milk

* [anything else in your pantry that you're comfortable adding a dash of, like anise, "pumpkin spice", or other extracts you may like, an ounce or so of honey), but stay away from herbs like rosemary, cilantro, oregano, basil, laurel, thyme].

in a blender, combine all the ingredients. i usually put the circle of Mexican chocolate in first, then add the hot broth so it starts to dissolve the chocolate, then add the jar of mole, then everything else. leave yourself enough room in the blender for the stuff to slosh around in there.

blend it all until smooth. it should have the consistency of a runny pancake batter.

adjust sugar and salt if needed.

[i typically never add chile peppers/powder, because what's in the store-bought stuff is usually pretty good to begin with).

once that's all blended, get a dutch oven or heavy stock pot (i use a heavy-duty wok), and heat 2 oz. of vegetable oil until it's just below the smoking point.

then, the follow two steps need to happen in quick succession.

add approximately ½ tablespoon of sesame seeds to the oil.

being careful not to get any hot oil splattered on yourself, pour the blended mole mixture into the oil. reduce the heat to low/simmer. stir well.

stir thoroughly every so often otherwise the chocolate in the mole is going to start to burn, and do not let the mole come to a boil.

add the cubed/shredded poultry, stirring so that all the poultry is completely covered and heated through.

if needed, stir in additional broth to bring mole sauce to runny pancake batter consistency.

pour into a serving bowl. garnish with sesame seeds or slivered almonds.

Lena Hinkle

February 25, 2007

I have two things which will always remind me of Gustavo--fudge and a Latin book. Notice that one is food, and the other is fun. For those of you who might want to laugh at something which Gustavo found funny, Henry Beard's "X-Treme Latin: Lingua Latina Extrema," is a book which he enjoyed. Because it's copyrighted material, I can't share any of it with you. But the fudge recipe is mine, and I give it to you in honor of Gustavo.

Lotsa Chocolate Fudge

Generously butter a heavy saucepan, a wooden spoon, (just the bowl and an inch or two of the handle) and a 13/9/2-inch pan.

Put the following in the saucepan:
4 1/2 cups sugar,
1/4 tsp. salt,
1 cup brown sugar,
1/4 cup light corn syrup, and
3/4 cups evaporated milk.

Bring to a boil over medium heat; Adjust heat to keep the syrup just bubbling; stir occasionally; and cook to the softball stage.

Remove from heat, and add the following items in this order:
4 ounces finely chopped German sweet chocolate,
4 ounces finely chopped dark bittersweet chocolate,
2 cups chocolate chips, (Use the kind with the cookie named after them.),
2 ounces butter, (the real thing), and
1 tbsp pure vanilla. (You wouldn't think of using imitation!)
Stir gently. When candy is no longer bubbling and chocolate is more or less melted, start beating. Beat just until your arm feels like its going to break (if the spoon doesn't go first), add some chopped nuts if you like, spread into the buttered pan, let cool. Cut into squares. Definitely likc the pan and spoon. Enjoy. Vade in pace!