Ballard Street by Jerry Van Amerongen for January 24, 2013

So that’s where my ‘53 Studebaker grill disappeared to. I’m callin’ Sheriff MonkeyBlues !

Feign away Bob… someday soon someone’s likely to grill you about your… er… “hobby”!!!

Why Bob, you little klepto!

The cops will come by to grill him later.

In the winter Bob likes to grill indoors.

Bob’s going to need a chrome-plated alibi.

Grillwork?

Avast Ballardeers I’m fixin’ to weigh anchor at first light and set sail for Tampa and the Gasparilla Pirate Parade. So all ashore, whose goin’ ashore and all aboard whose comin’.Thanks to me handy laptop I’ll be checkin’ in to keep up with the goings on at the Tiki and everywhere else on Ballard Street.Somebody better warn Mr. Bob, that when I get back, we’ll be havin’ a wee discussion about my missing grill !

And THAT’s where my new salon drapes went!Bob, you jerk….I special-ordered those!

MONKeeeee !!!

Messing with the computer all evening…. and now this.

You think you know a person….. grumble grumble ….

No wonder Shirley never hosts the Ladies Society Auxiliary Book Club and Trampoline Practice.And I just did her hair Saturday…. Candyflake Red, that’s what she wanted…She said Bob was busy setting up their new grill….HEY!

I need a Red Tail…… anybody still at the Tiki?

Red turned in even before the turn tonight….meant to say, nice tape Red….and thanks for the Kinks and all…

OH…. you left me a good scotch…. THANK YOU…. never mind the ale, little monk-monks…Oh…. right… bartenders, I know….sorry…..very dignified, yes…. except the tie goes around your neck….I dunno, it just does.

I thought Fenton was here… oh, there you are….The little guys are subbing for Bev’s Fireman…. Oh, I see….

But who’s gonna put out Bev’s fire?

Nobody up, not even the night owls…. x_Tech?

Yoo hoo?

Hey I haven;t seen Essex for a while….

Oh… he’s probably visiting the lonely …um…. people….at that waterfront place…You know, the one with the red….. um…Christmas lights…

What with the Linguist’s ship being out of town…He feels sorry for them…. I mean somebody’s got to keep them company.

Bob has quite the trophy wall……too bad he can’t impress his neighbors.

Morn’n All. My galleon, The Irish Rover, is under full sail and headed for the shores of Tampa Bay. We have good winds and moderate chop, so the journey is smooth. My guests are still abed and are missing a beautiful morning…Talk to you all, a bit later.

“Klingon weapons? I don’t remember seeing any of those on the shows…”

“They’re, um, fandom crafted. Yeah…”

Maybe a grill guard built for moose would stop Bob.

He is just hypnotized by shiny chrome.Ahhhhh! The days of chrome and tail fins.Heavy steel behemoths with big motors and small tires. (Of course FULL white walls)Song by Humble Pie about CARS. “Thunderbox”I saw a Cadillac sign that was flashing saying NO MONEY DOWN. So I eased on the brakes, turned onto the drive. Gunned the motor twice, then I walked inside.The dealer said to me trade in your Ford and I will put you in a car that will eat up the road.Just tell me what you want and sign this line. I will have it delivered to you in one hours time.I want a yellow convertible, a four door deviant with a continental spare and white chome wheels.I want power steering, and that goes with power brakes.And put a powerful motor under the hoop cap.Cause I want a jet offtake. Automatic heat and pull out bed in the back seat.Well I want four carburetors. two straight exhausts, I want to burn aviation fuel and I don’t care what it costs. I want a railroad air horn, you know the type and a military spud.I want a five year guarantee on everything I got Understand!Now think about CRUISING!!!!!!!!!!!!!

You know Humble Pie in 1974 did a song calledDon’t Worry, Be Happy.

I wonder if Bob would be interested in this one:

and this one does double duty!!!

(yawn..*)ahr we thar yet….????-———————-

whut yew need ms Bev izza feresh ’naner dakery…..!!

o..O .er… meybe not….. (ahl git a mop)

Cookie’s Bouillabaisse and Rouille Recipes are fairly traditional but with a couple of twists stolen … er… borrowed from Emril. It takes about an Hour and 45 minutes:

For the broth:2 tablespoons olive oil1 cup onion, chopped1/2 cup celery, choppedSalt and pepper3 cloves garlic1 bay leaf8 peppercorns2 sprigs thyme1 pound fish bonesWater to cover1 cup white wine

For the Bouillabaisse:Pinch of Saffron1 cup leeks, julienned3 cups tomatoes, peeled, seeded, and choppedJuice and zest of one orange1 cup fennel, julienned2 tablespoons garlic, chopped2 tablespoons parsley, finely choppedSalt and pepper2 pounds assorted small whole fresh fish from the Mediterranean such as whiting, squid, sea bass, scorpion fish, eel,angler fish, cleaned and scaled1 large lobster1 pound shrimp, peeled and deveined1/2 pound mussels1/2 pound littleneck clamsSalt and pepper

Directions

For the Rouille: 1 red pepper, roasted and peeled 2 cloves garlic 1 piece of white bread torn into pieces 1 egg yolk 1 tablespoon Dijon mustard Juice of one lemon Salt and pepper 1/2 cup olive oil Garnish: 12 slices of crusty French bread For the broth: In a large sauce pan, heat the olive oil. Add the onions and celery. Season with salt and pepper. Saute for 3 minutes. Add the garlic and cook for 1 minute. Add the bay leaves, peppercorns, and thyme. Add the fish bones, water and wine. Bring the liquid to a boil and reduce to a simmer. Cook for 30 minutes. Remove from the heat and strain.

For the Bouillabaisse: Place the stock on the heat and bring to a simmer. Add the saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, and parsley. Season with salt and pepper. Add the fish and lobsters. Cook for 8 minutes. Add the shrimp, mussels, and clams. Cook for 6 minutes, or until the shells have opened. Discard any shells that do not open. Season with salt and pepper.

For the Rouille: In a food processor, combine all the ingredients, except for the oil. Puree until smooth. With the machine running, slowly add the olive oil. Season the emulsion with salt and pepper.

To assemble: Remove the seafood from the pan and place on a large platter. Pour the stock into a serving bowl. Serve the Rouille and crusty bread on the side of the Bouillabaisse. For individual servings, arrange the seafood in a shallow dish. Ladle the stock over the seafood. Drizzle the Rouille over the seafood and serve with the crusty bread.

a pound of fish bones?…really?….

OMG you guys are making me queasy and I’m not even on Ballard St yet….

I’ll be there later…it’s a long ride…. sigh….

Gotta try not to think about some of that stuff while I’m on the bus….

I WAS reading some catalogs but I can’t do that in a moving vehicle after hearing the comments today….or even eat my tuna sandwich right now.

Anyway… yes, Stel…..on both counts… or is that all counts.

I knew that, with your discerning taste, you could see why they’re perfect for me….

Susan, Sunshine, Salon, Styling, Shampoo, Silicon …um… no, not that….anyway… so many S words they go with.

But yeah, they work for Stel, too…so sweet that the rest of your household wouldn’t mind.

They actually come in almost 3000 color combinations….I had to stop reading the catalog, so I went online on my phone..

I’m sending you a screenshot of some I thought might look pretty with your new living room wall color.Hope this helps:

Oh Bev!

I knew I could count o you for a raiding party!

I won’t go over there till you get back….um… or … well…Maybe I should give you a day or two on dry land first….

There appears to be quite a rash of grill thefts in the area. Don’t forget to liberate your own too, Bob. Lest tongues begin to cluck.

Well – maybe these guys could help:

https://cleoandcompany.net/january-24-2023/

Or not…

Hi Tigressy!Good morning Balladeers.