Sunday, October 06, 2013

John Charlton Passed Away

He was a good Friend, a great Boss and an outstanding Mentor to me. A few large Salmon breathed a sigh of relief when hearing this news, but I'm sure John will be there in spirit when his Family and Friends catch a big fish. . . I can still hear John say, GET THE NET! There will be a few bad drivers out there that will not know that they are butt-heads, because John won't be around to let them know what they are. John was quite ill for a couple of years and it was finally just his time to go. I'm going to miss him.

Sunday, August 18, 2013

Golden Pork Medalions

For the 3rd time, one of my recipes, Golden Pork Medallions, was selected to be included in a "KCTS9 Cooks" cookbook: Kitchen Classics. KCTS9 is the local PBS station in Seattle, Washington. There's a link on my website to this recipe.

Thursday, June 20, 2013

How I Spent My Summer Holidays In 2013.

On June 6, 2013, I had a heart attack at work. Strange indications that would come and go: Headache, sore jaw, sweating and weak feeling in my arms - but no chest pains. Went to see my Family Doctor and was told to go Lions Gate Hospital Emergency right away - I drove there (duh!) In the ER, I was told that I had a heart attack. On June 10th, at St. Paul's Hospital, a coronary angioplasty procedure was performed and a stent was placed in my heart - this was not fun at all - very painful at the beginning and the end of the procedure. I got to go home the next day with a very fine set of bruises in places I can't show you and a Mohawk haircut that's not on my head. The medical care I received was excellent from all Doctors and Nurses. My Wife Catherine showed that she has the "right stuff" - she was my Supergirl during and after "My 2013 Summer Holidays."

Sunday, February 17, 2013

Bobby got his Green Belt

It was a tough year for Bobby - he wanted to quit taking Karate lessons after the Summer. But he stuck with it and just got his Green Belt. Well done Bobby!

Sunday, January 27, 2013

Ham by Dale

Hickory smoked, honey, mustard & brown sugar glazed ham. Fresh leg of pork, brine cured in a bucket for 9 days. Then hot smoked on my barbeque for 10 hours. Finished off glazing in the oven for two hours. First time I’ve done this. . . but it looks like ham and tastes very good – tender and juicy. Much better than store bought ham and that’s why I did it. Click on the link to see all photos