REMEMBER WHEN.................

YOUR FIRST PLAY

YOUR FIRST CIGARETTE

YOUR FIRST SODA

YOUR FIRST BURGER

YOUR FIRST BBQ

YOUR FIRST DRINK

YOUR FIRST WESTERN

                                                                                                                                                                                        

YOUR FIRST BIKE RIDE

YOUR FIRST KISS

                                                          

DROP DEAD LEMONHEAD-TINI

YIELDS 2 TINI'S

 

 

 

4 LEMONS
1/4 CUP SUGAR

IN A SHAKER SQUEEZE THE LEMONS, ADD THE SUGAR AND STIR.. ADD ICE 3/4 OF THE WAY.. ADD A 12 COUNT OF TOP SHELF VODKA.. SUGAR THE RIM OF YOUR MARTINI GLASSES...PUT LID ON SHAKER AND SHAKE WELL  TIL SHAKER GETS FROSTY.. PERFECT POUR FOR 2.. DON'T BLOW IT LEMONHEAD!! GARNISH WITH A SLICE OR A TWIST...AND THEN A KISS..XOXO

T . N . T ....TARRAGON N THYME LENTIL SOUP

1 CUP CARROTS   (chopped)
1 CUP CELERY   (chopped)
1 CUP ONION  ( chopped)
1/2 TSP. TARRAGON
1/2 TSP. THYME
4 CLOVES GARLIC
2 CANS  DICED TOMATOES
1 1/2 CUPS LENTILS



COMBINE ALL INGREDIENTS IN A 5QT SLOW COOKER POURING THE BROTH ON LAST. SIMMER ON LOW FOR 6-8  HRS. 


SERVE HOT WITH A DOLLOP OF SOUR CREAM....

YOU GOTTA EAT YOUR CARROTS BABY!!!

OUT FRONT..C.T.G.  ....HAPPY BIRTHDAY JESSICA AND JAMES

 

 

MOOGOO

YOU DO.. WHAT? ....REMIND ME OF A MAN!!

 

GUESS WHERE I AM!! AND WHO LIVES NEXT DOOR??

ACOUSTIC AND A CABERNET ......WHAT DA YA SAY !!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

 

      CRUISE UPDATE................ PAPER WORK IS BEING APPLIED AND NERVES ARE  BEING TESTED.  I ALMOST LOST IT 2 DAYS AGO.  YOU THINK BOOKING THIS TRIP 6 MONTHS IN ADVANCE WOULD HAVE GIVEN  US SOME PEACE OF MIND. THINK AGAIN!!  SINCE SEPT 11TH IT HAS GOTTEN INSANE!!  CHECK THIS OUT.... I HAVEN'T FLOWN ANYWHERE IN 15 / 20 YEARS.  I FORGOT HOW GOOD WE HAD IT THEN.   I AM ONLY GETTING A TASTE RIGHT NOW. I THINK I NEED TO START EDUCATING MYSELF  ON SUCH THINGS AS THIS.  THE  PEOPLE  AT "DIALYSIS AT SEA " HAVE BEEN VERY HELPFUL AND NOW I HAVE TO PRAY FOR THE SAME SANITY AT THE " US POSTAL SERVICE ".. SOMETHING TELLS ME THAT I AM IN FOR A WAIT.  I DO AND WILL HAVE ALL OUR DOCUMENTATION FOR THE CRUISE TO ACTUALLY HAPPEN.  NEXT THING COMING IN THE MAIL SHOULD BE MY BIRTH CERTIFICATE FROM ARIZONA . I PAID A LITTLE MORE FOR 2 TO 5 DAY DELIVERY SERVICE . WE SHALL SEE!!!  ONE OF THE REASONS THAT I WAS ABLE TO EXPEDITE THESE PAPERS WAS BECAUSE OF MY NEW GADGETRY.... SO STAND BY FOR SOME NICE PICS.. JUST GIVE ME TIME TO READ THE MANUALS.. LOL!!.. CHAO  BABY..XOXOXO

ARE YOU GOING BROKE LIVING OFF YOUR TIPS?...OR ARE YOU NOT BEING THE BEST AT WHAT YOU DO?? 


    IF YOU HAVE BEEN WORKING FOR TIPS FOR ANY LENGTH OF TIME YOU'VE ALREADY FIGURED OUT .."HOW TO MAKE THEM"..YOU KNOW, UNLESS YOU HAVE A BUNCH OF REGULARS. YOU HAVE TO .."PERFORM" .  SO UNLESS YOUR HOUSE IS GOING OUT OF BUSINESS, IT'S SIMPLE .  AFTER BEING IN THIS BUSINESS FOR AS LONG AS I HAVE I KNOW I LOVE  WORKING FOR TIPS, I LOVE TO PERFORM, AND I AM A .."LEO"  BEING THE CENTER OF ATTENTION IS A NATURAL ROLE FOR ME TO PLAY. MOST PEOPLE GET IN THE RESTAURANT BUSINESS BECAUSE EITHER THAT'S THE ONLY OFFER YOU GOT OR IT WAS THE ONLY ONE THAT WAS AVAILABLE.  IT MAY HAVE EVEN BEEN  BECAUSE IT WAS THE ONLY ONE YOU WERE QUALIFIED FOR. IF THAT WAS THE CASE THEN YOUR IN THE RIGHT PROFESSION!!  AT LEAST YOU ARE COMFORTABLE DOING YOUR JOB, WHICH MEANS YOUR GOING TO DO IT IN "AUTO ".. YOUR NOT EVEN GOING TO THINK ABOUT IT. YOUR GOING TO LOOK LIKE YOU KNOW WHAT YOUR DOING AND THE "AIR" YOU CARRY AROUND THE RESTAURANT AND THE KITCHEN IS NOTICEABLE.  NOT ONLY BY THE PATRONS BUT BY YOUR CO-WORKERS AS WELL WHEN YOU GO INTO A PROFESSION WITH A LEVEL OF CONFIDENCE YOUR ALSO MORE OPEN TO LEARN . I THINK ONCE YOU HAVE FOUND THAT GROOVE THE REST BECOMES INEVITABLE . THE TIPS WILL REFLECT YOUR PERFORMANCE. STAYING IN THE RESTAURANT BUSINESS FOR AS LONG AS I DID GAVE ME A FOUNDATION FOR ANY JOB THAT DEALS WITH THE PUBLIC. WHEN I FIRST STARTED BACK IN THE 70'S THE HOURLY WAGE WASN'T EVEN  HALF OF WHAT THE MINIMUM WAGE WAS AT THAT TIME. SALES HAVE ALWAYS DETERMINED THE AMOUNT OF TAX YOU PAY. BUT THE WAY I LOOKED AT IT IS I DECLARE WHAT I WANT AS LONG AS I STAY IN THE GUIDELINES OF THE FEDS. THEREFORE IT ONLY STANDS TO REASON THAT IF YOU HAVE A HIGH CHECK AVERAGE THAT YOUR TIPS WILL REFLECT THAT . GOOD DINNER HOUSE YOU SHOULD BE MAKING BANK. 20% OF YOUR TOTAL SALES.. THEN YOUR TIP OUTS/ 10% TOTAL BAR SALES TO YOUR BARTENDER.. 10% FOOD SALES TO YOUR BUS PERSON..  QUALITY, QUANTITY, SERVICE.   EVEN THEN IT ISN'T EVER A GUARANTEE THAT ALL YOUR CUSTOMERS ARE GOING TO TIP 20%, BUT IF YOUR GAME PLAN NEVER CHANGES FROM TABLE TO TABLE YOUR AVERAGE SHOULD NEVER BE BELOW 10%. ONE THING THAT WILL ALWAYS BE A FACTOR IN YOUR TIPS IS YOUR ATTITUDE. I HAVE ALSO FOUND THE LESS I THINK ABOUT HOW MUCH MONEY I HAVE MADE , THE MORE I SEEM TO MAKE. YOU HAVE TO THINK OF WHAT KIND OF AN IMPRESSION YOU ARE MAKING ON YOU PEEPS ALL THE TIME. YOU DON'T THINK THEY SEE YOU STANDING AROUND THE CORNER IN THE PASS ON OUR CELL PHONE. THEY THINK," SHE DIDN'T EVEN CARE ENOUGH TO NOT LET US SEE HER"!! YOU SHOULD CARE... REMEMBER HOW YOU AS A SERVER CRITIQUE YOUR SERVER WHEN YOU GO OUT. SOMEONE WHO ALWAYS TIPS 20%, IS LOOKING JUST AS MUCH IF NOT MORE..  SO AS LONG AS YOU LOVE WHAT YOU DO , THEN DO IT THE BEST WAY YOU CAN AND THEN DO IT BETTER!!!

THE TRIBES AND THEIR FOOD AT THE TOP OF THE WORLD...

EVERY GOOD COOKBOOK SHOULD HAVE HOUSEHOLD HINTS PASSED DOWN FROM ONE TO ANOTHER. WHETHER IT BE FROM MOTHER TO DAUGHTER, OR ELDER TO THE YOUNGER . THIS IS HOUSEHOLD HINTS PASSED DOWN FROM THE ELDERS OF THE ALASKAN TERRITORIES 1910.....

TO KEEP CHEESE FROM MOLDING AFTER IT IS CUT, WET A CLOTH WITH VINEGAR , (MAKING SURE TO WRING OUT), THEN JUST SMOOTH OVER THE EDGE.

USE A STING IN CUTTING BANANA BREAD OR YOUR FAVORITE HOMEMADE, 

 THIS INSURES A STRAIGHT CUT.. 

TO TAKE THE SMELL OF FISH FROM A FRYING PAN OR BAKING DISH, PLACE A GOOD  HANDFUL OF POTATO PEELINGS POUR BOILING WATER OVER AND LET STAND FOR 10 to 15 MIN.

  IN ALASKA THE FOODS WHICH PEOPLE ATE WAS DETERMINED BY WHERE THEY LIVE. FOR THE MOST PART IT IS THE GAME- MOOSE, CARIBOU, RABBITS, DEER, BIRDS, FISH, PLUS WILD PLANTS AND BERRIES. A LOT OF THEIR FOOD SPELLED SURVIVAL FOR MUCH OF THEIR LIVES, WHERE WEATHER PLAYED A LARGE PART OF THE DIET. IF YOU LIVE IN THE SOUTHWESTERN REGION

THE FOOD YOU ATE WOULD HAVE BEEN DIFFERENT FROM THAT EATEN IN THE INTERIOR OF THE STATE. THE INTRODUCTION OF NEW FOODS INTO THE ABORIGINAL DIET PATTERN BEGAN AS SOON AS THE NATIVE ALASKANS CAME IN CONTACT WITH THE EXPLORES, SAILORS, COLONIZERS, TRADERS, AND OTHERS. BUT THE RUSSIANS WERE THE FIRST TO MAKE THE CHANGE IN THE DIET OF THE NATIVE PEOPLE. THE FOODS THEY INTRODUCED WERE BROWN AND WHITE SUGAR, TEA, FLOUR, CRACKERS, RICE, SALT,  BUTTER AND CANNED FRUITS. THEY ALSO INTRODUCED GARDENING . SOME OF THE VEGETABLES GR

OWN WERE POTATOES, RUTABAGAS AND ONIONS. 

    AFTER THE UNITED STATES PURCHASED ALASKA FROM RUSSIA MORE AMERICANS WERE LOOKING FOR ADVENTURE IN THE NEW WORLD,  SUCH AS WHALERS,  SAILORS, MINERS, TRADERS, MISSIONARIES, TEACHERS, AND SERVICEMEN CAME INTO THE COUNTRY. THE AMERICAN PEOPLE WERE RESPONSIBLE FOR INTRODUCING CANNED MILK, OATMEAL, CORNMEAL, BAKING POWDER, CANDY,  LARD, MARGARINE, HYDROGENATED FATS, COOKIES, COFFEE, MACARONI, DRIED FRUIT AND BEEF TALLOW. TODAY THERE IS EVERYTHING YOU COULD WANT AND MORE.  COME ALONG WITH ME AS I EXPLORE THE GREAT EATS AT TH TOP OF THE WORLD.................. 

    9 TRIBES OF ALASKA THAT I WAS ABLE TO FIND WITH GREAT FOOD.

I TRIED TO MATCH  THE TRIBE BY THEIR PICTURE SYMBOL. HOPE IT HELPS..

INUPIAT..........................>>>>>> THE BLADE////// NORTHWEST CARIBOU SOUP

Caribou.....or Venison

macaroni
rice
salt and pepper

carrots, onions, celery, potatoes, any others you choose
stewed tomatoes
  Boil meat until tender, add remaining ingredients and simmer until veggies are tender..

YUPIK..............................>>>>>> THE SUN////// NOME WALRUS STEW

2 pounds walrus cut into 1in. pieces. (can substitute with any meat available)
4 whole hot red peppers
1 teaspoon allspice
6 bayleaves
4 large potatoes chopped
2 carrots sliced
2 onions chopped or sliced
1/4cup raw rice
salt
  Place meat in a large pot and cover with cold water. Bring to a boil. Change the water and bring to a boil again..DRAIN.. Cover with water a third time and add spices. Boil for 1 hour. Add veggies and rice and let cook slowly or until the potatoes are done..Salt to Taste..

 ALEUT............................>>>>>THE SEAL////// MASHED FISH with BERRIES ..this is a unique salad!!!
Boil Halibut or pink salmon, in water and drain it..
Remove fish from the bone and mash it. Mix in clean berries, (here is where you can be creative  pick your favorite berry in season)  In any amount greater then the fish.. Mix in Seal Oil.. this could b hard to find..LOL. so Olive Oil should be pleasant, even a nice Peanut Oil.. THIS CAN BE EATEN HOT OR COLD..

ATHABASKAN...............>>>>>> THE ANTLERS////// BEAVER TAIL WITH BEANS
These people are a varied lot. They speak eleven different languages. Their food is just as varied. 
1 or 2 pounds of beans 
1 beaver tail
1 large onion
salt and pepper 
Soak beans overnight. Pour off water and add fresh water, and bring to a boil.
Lower heat to a simmer. Singe the beaver tail over an open flame and remove the skin. Cut into 1 or 2 in. cubes.Add to the beans and continue cooking until done.. Season to taste with salt and pepper.

PIONEER.........................>>>>>> THE LAMP////// SALMON DOUGHNUTS
1   1pound salmon , drained and flaked
1/2 cup mashed potatoes
1 tablespoon lemon juice
1/2/ teaspoon Worcestershire sauce
1/2 teaspoon salt
dash pepper
1 egg, beaten
1 tablespoon grated onion
1 cup dry bread crumbs
combine all ingredients except bread crumbs. CHILL 1 HOUR. Roll and cut with a doughnut cutter. Roll in bread crumbs. Fry in deep fat.. 375degrees F.. for 5min or until golden brown. Drain on a paper towel.  SERVE HOT WITH TARTER OR COCKTAIL SAUCE..







TLINIGIT.........................>>>>>> THE POTLATCH HAT//////LINGONBERRY CHIFFON PIE
1 cups lingonberry juice
1 pkg strawberry or lemon-chiffon pie filling mix
1/3 cup sugar
1 cooled -baked 9in. pie shell or graham cracker crust
Chill 1/2 cup juice. Heat remaining 1/2 cup to boiling . Add to pie filling mix in a large bowl, and stir well. Add the chilled juice and beat on high with electric mixer until mixture is very foamy. Add sugar and beat until mixture stands in peaks (about 1 to 3 min) Spoon into pie shell and chill until set. (about 2hours)..Serve plain or with whipped cream.. 



TSIMSHIAN....................>>>>>> THE TOTEM////// CLAM SUEY
1 bucket clams in the shell.
4 to 6 slices bacon
1 stalk celery, sliced
1 large onion sliced
1 med-sized cabbage sliced
Soy sauce to taste
  Steam the clams open and cut cut the meat into small pieces. Fry the bacon until crisp and remove from the pan. Fry the clams in the bacon grease and add the veggies. Add alittle water 
and soy sauce, and simmer briefly until veggies are cooked but not mushy. Serve with rice..





HAIDA..............................>>>>>> THE BIRDS HEAD//////RHUBARB RELISH
1 quart chopped onions
1 quart chopped rhubarb
1 tablespoon salt
1 teaspoon allspice
1 teaspoon cinnamin
1 teaspoon cloves
3/4 teaspoon crushed red pepper
1 pint vinegar
4 cups brown sugar
Simmer all ingredients together until mixture is thick. Pour into sterilized jars and seal..






ALUTIIG..........................>>>>>> THE CRAB//////DRIED HALIBUT
Filet the fish with a sharp knife and cut into strips lengthwise. The strips should be about 1in. wide and 1/2inch thick.Hang the strips outside on a drying rack. Sometimes it only takes 3 days for very thin ones to dry, but it may take a week for thicker ones. Of course if it rains it will take longer to dry. You can also smoke the fish for extra flavor. Leave them outside for 1 day to drip dry, then put them in the smokehouse to smoke for 1 day. Then hang them outside again for 1 more day to dry completely. To store dried fish , place in a plastic bag and freeze it. 

THINGS I WILL LEAVE AT HOME AND NOT TAKE ON MY CRUISE!!!!

WELL I DON'T KNOW IF THEY HAVE A GUINNESS BOOK FOR WATCHING THE MOST REALITY SHOWS....BUT BABY I GOT THIS ONE HANDS DOWN...HERE ARE JUST A FEW.. ALL THE "REAL HOUSEWIVES".. O.C...BEVERLY HILLS.. NEW YORK CITY.. NEW JERSEY.. AND LAST BUT NOT LEAST ATLANTA... AND LETS NOT FORGET "MOB WIVES".. BASEBALL WIVES.. SURVIVOR.. AMAZING RACE.. E.T.C. OK IF YOU GO TO YOUR D.V.R. GO TO SERIES RECORDINGS.. IS 34 EXCESSIVE...LOL.. THATS RIGHT BABY!!!!  SO WHAT WILL I MISS??

MINGLE WITH THE LOCALS!!

THERE WE ARE ...FIGHTING OVER WHERE TO EAT!!!! LOL... TAKE IT EASY BOYS WE'LL ALL GET FED!!!  WE KNOW.. " WHAT.." WE WANT .. " WHERE ".. IS THE PROBLEM..

GOT RESERVATIONS MADE..GOT STATEROOM I WANTED..ON THE SPORTS DECK..

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