CHALK THAT OFF MY "BUCKET LIST"....

MONTH OF JULY

IN ALASKA

65 HIGH

LOW 55

 FEBRUARY

IN LOS ANGELES

HIGH 70

LOW 40

THERE WILL BE  PICTURES EVERYDAY

COME ALONG ON MY JOURNEY

THE STATEROOM WILL BE THE BOMB

BALCONY WITH A VIEW

360 FLAT SCREEN

MY MOM WILL BE TAKING HER DIALYSIS TREATMENTS ON BOARD. AND THE SHIP WILL HAVE THE FACILITIES TO MAKE HER TRIP UNLIKE ANYTHING SHE HAS EVER EXPERIENCED

SHE MAY EVEN KARAOKE

I KNOW I WILL

MOST PEOPLE DON'T KNOW IF THEY GET SICK UNTIL IT'S TO LATE

LETS HOPE THE FOOD DOESN'T MAKE ME SICK

I ONCE LIVED IN A HOUSEBOAT ON THE SACRAMENTO RIVER

LOVED HIGH TIDE

THE FOOD WILL BE OFF THE HOOK

WHAT TO PACK ...WHAT NOT TO PACK

I HOPE THAT YOU WILL SHARE  YOUR STORIES 

OUR JOURNEY WILL START AT LAX TO VANCOUVER

THE TRIP OF A LIFETIME

WITH MY 95 YR. OLD MOTHER

TO THE LAND OF THE

MIDNIGHT SUN

ALASKA

RIGHT OFF THE DECK

DIALYSIS AT SEA....

CHI CHI'S PIZZA AND ITALIAN RESTAURANTE ....ON THE CORNER OF SOLEDAD AND BOUQUET CANYON.....SANTA CLARITA, CALIF.

LASAGNA TO DIE FOR!!! ADD HUGH MEATBALLS OR SOME SPICY ITALIAN SAUSAGE.

SOME OF THE BIGGEST AND BEST SALADS YOU'LL EVER TASTE!!

 GREAT ATMOSPHERE AND BOOTHS ARE SPACIOUS, AND SITTING FOR 2 OR BIG PARTIES OF 20+.... THEY ARE SO ACCOMMODATING TO THE BIG PARTIES, EVEN WHEN THEY COME LATE; LIKE THE CAST FROM THE LOCAL THEATER IN NEWHALL . HUNGRY AFTER A NIGHT OF BOWLING. GET THERE EARLY OR BE WILLING TO WAIT. IT'S WORTH IT!!!!!

LINDA OUR SERVER HAS BEEN AT CHI CHI 'S FOR 10yrs. SHE KNOWS HER FOOD AND HER REGULARS!!!!!...

DEPENDING ON THE FOOD ...IT'S ALL IN HOW IT'S SERVED!!!!

TRAY SERVICE ON THE PIER AT SANTA BARBARA ................

HANDS SERVICE AT BRENTS DELI IN THE VALLEY......................

BOB'S BIG BOY THE ORIGINAL BURGER COMBO!!....................WROTE THE BOOK ON HAND SERVICE!!


I HAVE SERVED FOOD BY HAND AND BY TRAY FOR 35 YRS. AND I PREFER HAND SERVICE... WHY?   YOU ASK ..?  IT LOOKS BETTER AND TRUST ME IT TAKES MORE TALENT TO CARRY 6 PLATES ON YOUR ARMS THEN 6 PLATES ON A LARGE TRAY!!! IT REALLY DOES DEPEND ON PREFERENCE. BUT IF YOU HAVE SERVERS THAT ALL HAVE THE HAND SERVICE DOWN IT LOOKS SO COOL AND IT IS ABOUT THE LOOK!!

VEGETABLE OF THE YEAR 2012.....NO!! IT'S NOT A DRAGON....

BOK CHOY!!!  THE MOST UNDERRATED VEGETABLE !!! BUT IT ALSO COMES WITH A
MEDICAL WARNING!!! IF YOU TAKE WARFARIN OR ANOTHER BLOOD-THINNING DRUGS, TALK TO YOUR DOCTOR BEFORE EATING BOK CHOY OR OTHER FOODS HIGH IN VITAMIN K. ......................... ASK YOURSELF WHY ALL THE WARNINGS AND SIDE EFFECTS ARE ALL LISTED AT THE END AND NOT AT THE BEGINNING.. WHY WASTE YOUR TIME READING IT IF YOU CAN'T USE IT.. THEY DOWN PLAY THE RISKS. HENCE THE REASON IT'S AT THE END IN SMALL PRINT. YOU SHOULD NEVER BOIL BOK CHOY . BOILING LEACHES AWAY LARGE AMOUNTS OF THE CANCER-FIGHTING PHYTOCHEMICALS. STIR-FRY, OR STEAM THIS DELECTABLE VEGETABLE.


  THE STAR CANCER  FIGHTER!!!! B O K C H O Y   ...............

DITHIULETHIONES:     IS A PHYTOCHEMICAL THAT HAS BEEN KNOWN TO STOP CANCER BEFORE IT STARTS.

INDOLES:   HINDER THE GROWTH OF CANCER CELLS.


ISOTHIOCYANATES;   ENCOURAGE THE BODY TO PRODUCE CANCER-FIGHTING ANTIOXIDENTS.  

IN A ( 1 ) CUP   SERVING /


VITAMIN A  (63%)
VITAMIN C ( 52%)
VITAMIN K (31%)
( OF THE DAILY RECOMMENDATION)

AND C AND K TOGETHER HAVE SHOWN POSITIVE RESULTS WITH OSTEOARTHRITIS. 
THERE ARE MORE OMEGA 3 GOOD FATTY ACIDS THEN THE OMEGA 6 BAD FATTY ACIDS....BUT WHEN THEY WORK  TOGETHER THEY BECOME A GREAT STRENGTH BUILDING AGENT FOR CELLS FIGHTING CANCER.






\

                                     I WOULD LIKE TO INTRODUCE KRISTIN!!!!


        ONE OF MY FAVORITE PLACES TO EAT IS AT COCO'S IN TUJUNGA, CALIF.  THEY JUST HAPPEN TO EMPLOY THE BEST SERVER I HAVE HAD THE PLEASURE TO BE WAITED ON IN SOUTHERN CALIFORNIA. THIS SOUNDS LIKE A LOT OF B.S. BUT I GUARANTEE YOU, YOU WILL NOT BE DISAPPOINTED. SURE I KNOW WHAT YOUR SAYING. WHAT?? COCO'S ??.. HOW GOOD CAN YOU BE?  HOW GOOD CAN YOU GET?...IF I HAD A RESTAURANT I WOULD HIRE HER AND HAVE HER TRAIN MY SERVERS SINCE SHE CAN'T BE CLONED.  SHE ALSO LOVES HER WORK, YOU CAN TELL . SHE TAKES PRIDE IN HER SERVICE.. WHICH IN ITSELF IS HARD TO FIND IN HELP THESE DAYS.. YOU CAN'T TEACH THAT TO ANYONE. THEY TEACH THEMSELVES AS THEY LEARN THE BUSINESS. THEY KNOW WHAT IT TAKES TO BE SUCCESSFUL.   QUALITY...QUANTITY...SERVICE!!!!!!                             

PRESIDENTE MEXICAN RESTAURANT SANTA CLARITA

RAFA OUR SERVER AND BARTENDER... GREAT MARGARITAS!!

EVERY GOOD RESTAURANT HAS A GREAT BAR

                      GREAT BAR WITH PLENTY OF BOOTHS AND 8 T.V. SCREENS

ARE YOU MY FAVORITE SERVER???

       WATCH FOR FUTURE POSTINGS OF MY FAVORITE PLACES AND PEOPLE. BUT OF COARSE I WILL ALSO LET YOU KNOW OF PLACES AND SERVERS THAT DIDN'T MAKE THE FAVS LIST. THIS IS NOT RESTAURANT BEST AND WORST LIST. I JUST WANT YOU TO SOME TOOLS TO MAKE YOUR OWN FAVS. LIST. SOMETIMES ITS NOT ALWAYS ABOUT THE FOOD!!!!!!      

HOW TO HAVE THE BEST EXPERIENCE IN DINING ...EVERYTIME OUT!!!

               I HAVE BEEN IN THE RESTAURANT BUSINESS FOR 35 + YEARS AND  HAVE FOUND THAT CONSISTENCY IS THE GREATEST GIFT YOU CAN GET FROM A DINING EXPERIENCE. HAVING CERTAIN KNOWNS WHEN CHOOSING A RESTAURANT CAN GIVE YOU MORE TIME TO WORRY ABOUT ,,"WHAT TO WEAR"..  SO FIRST AND FOREMOST FOR ME IS ..1) KNOW THE PLACE..   HOW TO GET THERE, WHERE TO PARK.. 2) KNOW THEIR FOOD.. BY THAT I MEAN, HAVING HAD MORE THEN ONE THING ON THE MENU..3) HAVE A FAVORITE WAITER/WAITRESS, AND REQUEST THEM BY NAME.  BEING A REGULAR IN A NICE ESTABLISHMENT IS ALWAYS A PLUS ON A FIRST DATE OR EVEN BETTER ON A BLIND DATE. WHEN YOU GET USE TO CONSISTENCY IN DINING , YOU WILL HAVE IT NO OTHER WAY. YOUR CHOICES FOR DINING DON'T HAVE TO REVOLVE AROUND HIGH END OR TOP NOTCH. BELIEVE IT OR NOT I HAPPEN TO ENJOY MY LOCAL ", COCOS"., AND YES MY FAVORITE WAITRESS. SHE KNOWS EVERYTHING THE WAY I LIKE IT,  RIGHT DOWN TO MY DRESSING AND WHEN TO BRING MY WINE . DON'T BE AFRAID TO ASK FOR A TABLE IN THE CORNER...A TABLE AWAY FROM THE CHILDREN...   I ALSO HAVE MY HIGH END PLACES, OH YES I DO!! HAVING A PLACE LIKE THAT, WHERE YOU CAN GET ALL DOLLED UP AND PULL UP IN A LIMO, HAS MORE THEN ONE ADVANTAGE. YOU KNOW THE BARTENDER BY NAME, HE KNOWS WHAT YOU DRINK, SOMETIMES HE MAY  EVEN HAVE IT MADE AS YOUR WALKING UP. BUT I KNOW WITH GOOD PATRONAGE,  I'M GETTING A GOOD POUR. .AND PROB ,"TOP SHELF"..  CONSISTENCY !!! BUT IT SHOULDN'T COME WITHOUT A PRICE.. NOTHING IS FREE!! ESPECIALLY IF ITS WORTH PAYING FOR!! SO DON'T FORGET TO SHOW YOUR APPRECIATION FOR THE GOOD SERVICE AND QUALITY OF FOOD. TO ME THAT'S ALWAYS.. 20% and add $5.00.. WHEN YOU DON'T GET WHAT YOU EXPECTED YOU SHOULD NEVER WAIT TILL YOUR WALKING OUT THE DOOR OR AT THE CASH REGISTER TO ADVICE THEM . YOUR ON A FIRST NAME BASIS WITH YOUR SERVER, PULL THEM ASIDE AND ADVISE THEM AS TO THE PROBLEM. DON'T EMBARRASS THEM IN FRONT OF OTHER PATRONS, BUT TRUST ME THEY WILL APPRECIATE IT. REMEMBER YOUR NOT THE ONLY TABLE THEY HAVE. YOU ALSO MAY NOT BE THE ONLY FIRE THEIR PUTTING OUT AT THE MOMENT.  WHAT MADE ME FALL IN LOVE WITH THE RESTAURANT BUSINESS IN THE FIRST PLACE WAS THE CHALLENGE OF TURNING SOMEONES BAD DAY INTO A GOOD ONE AND HAVING THEM COMEBACK . IF YOU ESTABLISH YOURSELF IN ENOUGH RESTAURANTS YOU WILL ALWAYS HAVE A CONSISTENT DINING PLEASURE..  NOT TO MENTION THE LASTING FRIENDSHIPS YOU WILL HAVE MADE  ALONG THE WAY!!!!  

2012 ..YEAR OF THE DRAGON...

DO YOU KNOW IF YOUR A DRAGON OR A RAT???


1940,  1952,  1964,  1976,  1988,  2000,  2012,,,,,,,,,,,,,,,,,,,,,,,,,,,,

ROBUST AND PASSIONATE, YOUR LIFE IS FILLED WITH COMPLEXITY. COMPATIBLE WITH THE MONKEY; YOUR OPPOSITE IS THE DOG!!

CHOYFULL- LA-CHICKEN SOUP

5 QT. SLOW-COOKER
2 LB. SKINLESS /BONELESS CHICKEN BREAST
2 CUPS CARROTS / CHOPPED
2 CUPS  CELERY / CHOPPED
1 ONION/ CHOPPED
4 CLOVES GARLIC
1/4 TSP. CAYENNE PEPPER
1/4 TSP. RUBBED SAGE
1/4 TSP.THYME
4 CANS ( 14oz. ) LOW-SODIUM CHICKEN BROTH SAVING 1/4 CUP FOR BRAISING CHIC.
2 TBSP. BUTTER
2 CUPS BOKCHOY/ CHOPPED 

IN A CAST IRON  SKILLET BRAISE CHOPPED CHICKEN AND BUTTER UNTIL
WHITE IN COLOR.  ADD 1/4 CUP. BROTH TO CHICKEN. COVER WITH A LID SMALLER THEN SKILLET. ON MED. COOK CHICKEN FOR 15 MIN. THERE SHOULD BE A GOOD AMOUNT OF STEAM CREATED UNDER LID. THIS IS WHAT YOU WANT. KEEP COVERED.
SET ASIDE WITH LID ON. ADD THE REST OF INGREDIENTS( accept for BOKCHOY) TO SLOW-COOKER. THEN ADD CHICKEN AND REMAINDER OF JUICES FROM FRY PAN TO SLOW-COOKER.
COOK ON LOW FOR  6/8HRS. LAST 1/2 HR. ADD 2 CUPS BOKCHOY.

THEY SAY YOU ARE WHAT YOU EAT..DO YOU FEEL SEXY ENOUGH ?? HOWS YOUR SEX LIFE ??

FOOD B 4 PLAY

 FIGS ARE SEXY AND SUCCULENT. FEEDING HIM PLUMP AND SUCCULENT FRUITS SUCH AS PEACHES AND RIPE FIGS ENCOURAGE HIS LIBIDO AS THEY ARE VISUALLY SIMILAR TO THE FEMALE SEX ORGANS. JUST LOOKING AT THEM CAN GET HIM IN THE MOOD.

EVERY INCH OF THE MANDRAKE PLANT IS POISONOUS. UNLESS IT IS COOKED ACCORDING TO PAGAN FOLKLORE, IT CAN KILL YOU! MANDRAKE CONTAINS SEVERAL TROPINE ALKALOIDS THAT HAVE POWERFUL PHYSIOLOGICAL EFFECTS, LOWERING INHIBITIONS. AS SUCH, IT HAS BEEN REPORTED TO HAVE BEEN USED AS A TRUTH DRUG ON 20TH CENTURY PRISONERS OF WAR. IN WITCHCRAFT IT IS CALLED ", THE LOVE DRUG ".. BUT NO ONES TALKING!!!!

ONIONS HAVE NEVER BEEN KNOWN FOR BEING SEXY . BUT THEY HAVE BEEN KNOWN FOR A LENGTHY ERECTION. " THE PERFUMED GARDEN ", AN ARAB 16TH CENTURY EROTIC MANUEL; AND HINDU EROTIC WORKS ARE OFTEN CITED AS .." AN APHRODISIACAL GIFT OF THE GODS"...

OYSTERS HAVE A WAY OF MAKING YOU JUICY... THEY ARE LOW IN FAT AND HIGH IN MINERALS SUCH AS ZINC, WHICH IS SAID TO INCREASE BOTH SPERM AND TESTOSTERONE PRODUCTION AS WELL AS THE SECRETION OF VAGINAL LUBRICANT. NICE!!! STAND BACK K.Y.

IN SOME CULTURES SNAKE OIL IS A SERIOUS BUSINESS.  EVERYTHING FROM SEX TO SICKNESS, SNAKES TAKE CENTER STAGE, ALONG WITH YOUR LIBIDO!!

BIG BUTT BEEFY BURGER

1 1/2 lb. 80% LEAN BEEF CHUCK
KOSHER SALT
FRESH GROUND PEPPER
8 THIN SLICES CHEDDAR CHEESE
BIPP LETTUCE
SLICED TOMATO
4 SOFT SESAME BUNS, SPLIT


1. SPRINKLE THE GROUND BEEF EVENLY WITH 1/2 TSP. SALT IN A LARGE BOWL. GENTLY FORM THE MEAT INTO 4 BALLS , THEN LIGHTLY PRESS INTO 4-INCH WIDE, 1-INCH THICK PATTIES. MAKE A 2-INCH WIDE INDENTATION IN THE CENTER OF EACH
WITH YOUR THUMB TO PREVENT THE BURGERS FROM BULGING WHEN GRILLED.
2. PREHEAT A GRILL TO HIGH. SEASON THE PATTIES WITH SALT AND PEPPER. GRILL, UNDISTURBED, UNTIL MARKED ON THE BOTTOM.(ABOUT 3 TO 5 MIN.)  TURN AND GRILL THE OTHER SIDE UNTIL MARKED AND THE PATTIES FEEL FIRM. ABOUT 3 TO 5 MORE MIN.  IF DESIRED  LAST 2MIN. ADD 2 SLICES CHEESE, AND COVER WITH A DISPOSABLE ALUMINUM PAN TO MELT.
3. SERVE THE PATTIES ON THE BUNS, TOP WITH LETTUCE AND TOMATO.

NOW THAT MAY BE SIMPLE ENOUGH AND YOU MAY THINK , " IS THAT IT"?  BUT NOW LET ME TELL YOU HOW TO MAKE YOUR BURGER EVEN BETTER..
1.  BE GENTLE FORMING THE PATTIES. OVERWORKING MAKES THEM TOUGH.
2. DON'T SQUISH THE BURGERS WHILE THEY COOK, YOU'LL LOSE THE JUICES.
3. ONCE YOUR BURGERS PULL AWAY FROM THE GRILL ITS TIME TO FLIP.
4. LET YOUR BURGERS REST A BIT BEFORE EATING TO LET THE JUICES REDISTRIBUTE.

SLOW-COOKIN CHICKI-POO POT PIE STROGANOFF

1 ENVELOPE CHICKEN GRAVY
1 ( !6 oz) CONDENSED CHICKEN BROTH
1 lb. SKINLESS BONELESS CHICKEN BREASTS CUT INTO 1 IN. PIECES
4 CARROTS  (chopped)
4 CELERY STALKS (chopped)
4 POTATOES (chopped)
4 MEDIUM GREEN ONIONS (chopped)
1 4oz. JAR SLICED MUSHROOMS (drained)
1 cup  SOUR CREAM
2 tbsp. FLOUR
2 cups BISQUICK ORIGINAL
1 cup MILK
1cup FROZEN PEAS (thawed)
1cup CHARDONNAY (your favorite)




 BRAISE  CHICKEN IN FRYING PAN .  MAKING SURE TO CREATE A BROWNING PASTE ON BOTTOM OF PAN TO ADD FOR FLAVOR WHEN CHICKEN HAS BROWNED NICELY. REMOVE CHICKEN AND SET ASIDE. ADD FLOUR TO CREATE ROUX . NOW ADD CHARDONNAY TO DEGLAZE PAN.  RETURN CHICKEN TO SLOW-COOKER.  ADD   GRAVY MIX / BROTH/  VEGGIES/ MUSHROOMS.
COVER AND COOK ON LOW SETTING FOR 4HRS. OR UNTIL CHICKEN IS TENDER.
MIX SOUR CREAM AND FLOUR. STIR SOUR CREAM MIXTURE INTO CHICKEN MIXTURE.
.COVER AND COOK ON HIGH SETTING ABOUT 20MIN.
MIX BISQUICK AND GREEN ONIONS, STIR IN MILK JUST UNTIL MOISTENED . STIR IN PEAS. DROP DOUGH BY ROUNDED TABLESPOONS ONTO CHICKEN VEGGIE MIXTURE.
COVER AND COOK FOR 45/ 50 MINUTES LONGER. OR UNTIL TOOTHPICK INSERTED IN TOP OF MIXTURE COMES OUT CLEAN..  S E R V E   N O W !!!!!!!

" CHAO BABY "... ITALIAN SPAGHETTI & MEATBALLS

2 tbsp minced parsley
2 med. onions chopped
2 cloves garlic minced
1/4 cup olive oil
1tsp. oregano
1tsp. basil
1tsp. thyme
1  bay leaf
1 sprig fresh rosemary
2 8oz. cans tomato puree
2 6oz. cans tomato paste
2 tsp. Worcestershire sauce
salt and pepper to taste
8oz. pkg. Long Spaghetti

COMBINE GARLIC ONIONS AND PARSLEY WITH OLIVE OIL/ COOK UNTIL YELLOW
ADD THE REST OF INGREDIENTS ( EXCEPT SPAGHETTI).
SIMMER OVER LOW HEAT ABOUT 3 HOURS. SERVE OVER HOT DRAINED SPAGHETTI.

MEATBALLS: 

3/4 lb. ground beef
1/4 lb. ground pork/sausage
1 cup fine dry bread crumbs
1/2 grated Parmesan cheese
1 tsp. minced parsley
1 clove garlic, minced
1/2 cup milk
2 beaten eggs
salt and pepper to taste

MIX INGREDIENTS TOGETHER; FORM IN BALLS , the size of large walnuts.
BROWN ON ALL SIDES IN HOT OIL.
COOK 30 MIN IN ALL.

NOTE:  Meatballs can be made ahead of time and added to sauce for the last 2hrs.