1 GOLDEN TOQUE NEWSLETTER NOVEMBER 2007 health. Communications: Letters, cards, e-mails and phone calls to/from: Wolfgang Bierer, Bill Franklin, Ken Wade, Brother Herman Zaccarelli, Michael Minor, Tom Maas, Josephine Pantano, Tom Elkin, Tom Macrina, Manfred Bast, Maurice Zeck, Major Jarmon, Joe Eidem, Amato Ferrero, Charles Carroll, Robert Benson, Jim Miller, Jan Verdonkschot, Oliver Sommer, Robert Nograd, Tom Hickey, Van Atkins, Willy Rossel, and they all say hello and regards to everyone. ################# NEWS ABOUT MEMBERS: Health News: Ollie Sommer says he is feeling good, taking care of his little dog. ########## Hi to all of you folks. I am sorry I have not kept in touch with you but I have been in the Hospital and or emergency on more than I care to admit. It all started last Oct 23 and has not stopped as yet. They found cancer again in the prostate and a tumor had grown into the bladder from the prostrate and I spent a full 7 days in the Hospital and now for three weeks we have been trying to pee by self and canot soI have been living with a Cath in me now to day is the last try to do it by myself if I can not I guess there will some kind of implant put in so if you do not hear in the near future I will most be back in the hospital this evening. the best to all of you. Jim Kosec 11-20-2007 ################# Let us make sure to keep in communication with all those who are not feeling well a card, phone call, or letter really helps. Remember—Ana Nograd, Orville Middendorf, Walter Meyer, Jon Greenwalt, James and Barb Kosec, Rudolph Soeder, Mary Colletti, and Stanley Nicas. We hope for all our members’ quick recovery and good ################## COOKBOOK NEWS Cookbook sales and distribution director. We have cookbooks for sale. Contact information is: John E. Bogacki, 3100 Tollgate Road, St. Louis, Mo. 63129 314-432-2315 ext. 227 314-846-2200 Contact John for further information. ###################### ADDRESS CHANGES: CHEF THOMAS A. BERG P.O.BOX 41574 MINNEAPOLIS, MN 55441-0574 ######################## Nominations are now solicited for next year 2008— WE HAVE THESE NOMINATIONS: Grand Cmdr. TOM HICKEY Cmdr.Sec. JOEL TANNER Cmdr.Treas.JEAN-JACQUES DEITRICH and two Commander Directors PLEASE SUBMIT IN WRITING ALL NOMINATIONS TO: JOHN KEMPF, NOMIN ATION CHAIRMAN 27952 N. DARRELL ROAD WAUCONDA, IL 60084 PHONE 847-526-3466 All candidates must accept the nomination by written acceptance to Mr. John Kempf. ############ COMMITTEES AND BOARDS BOARD OF ACCEPTANCE William Lyman, Grand Commander, Chairman John Kempf, Past Grand Commander Dr. Stanley Nicas, Past Grand Commander 1 2 GOLDEN TOQUE NEWSLETTER NOVEMBER 2007 Jean E. Clary, Past Grand Commander PHONE: HOME: 440-639-1453 Oliver Sommer, Past Grand Commander Dr. Robert Nograd, Grand Commander ex Officio ADVISORY COUNCIL (Art. 15.0) William Lyman, Grand Commander John Kempf, Past Grand Commander Dr, Stanley Nicas, Past Grand Commander Jean E. Clary, Past Grand Commander Oliver Sommer, Past Grand Commander Dr. Robert Nograd-Grand Commander exOfficio Nominating & Elections John Kempf - Chairman 847-526-3466 Jean Clary, Co-Chairman 702-458-2054 Robert Nograd 954-721-2147 Committee for 2007 Meeting Tom Macrina Parliamentarian Dr. L Edwin Brown 904-471-3863 Permanent Records Custodian Tom Hickey Sullivan University Education/Scholarship Committee Van Atkins 702-221-0414 Karl Guggenmos 401-942-9792 Oliver Sommer 636-947-3795 Sergeant of Arms Van Atkins 702-221-0414 Norman Hart 716-650-0289 Cookbook Sales John Bogacki 314-432-2315x227 OFFICE: 440-350-1100-X204 Those of you who have been so generous with your monies, time, effort and support, THANK YOU SO VERY MUCH!! ******************** New FISCAL YEAR STARTS: MAY 1, 2008 #################### CURRENT DONORS—2007 Jess Barbosa Werner Zefferer William Lyman John Bogacki Richard Tromposh Fritz Sonnenschmidt Michael Zelski Phil Learned Carlo Castagneri L. Edwin Brown Major Jarmon Van Atkins Wolfgang Geckler Hans Roth Philip McGuirk Marga Bosjnak Cora Sinkeldam Richard Battista John Kaufmann Nobile Masi Bro. Herman Zaccarelli John Lubinski Michael Minor Joe Eidem Helen Merkle, John Zehnder Roberto Gerometta Charles Carroll Tom Macrina Manfred Bast Tom Vaccaro Paul Goebel Robert Garlough John Fisher Richard Fisher James Kosec 314-846-2200 Promotions & Public Relations Joel Tanner 616-891-0491 Senior Advisory Committee Oliver Sommer, Chrm. 636-947-3795 Luigi La Valle 513-662-7326 Amato Ferrero 706-744-0326 Willy Rossel 305-901-4147 Newsletter Jean Clary--editor 702-458-2054 Health and Welfare Committee Michael Minor ********************** NOTE!! All donation checks should be “General Fund or Scholarship Fund” made payable to:"Honorable Order of the Golden Toque"---- and sent to: COMMANDER TREASURER JAMES MILLER 6679 SHANNON LANE MENTOR, OH, 44060 2 3 GOLDEN TOQUE NEWSLETTER NOVEMBER 2007 Jean Clary Jean-Jacques Dietrich Dan Varano Robert Nograd Thomas Mass Mary Petersen Scott Gilbert Michael Minor Tom Elkin Dr. Al Sullivan Sullivan University Karl Guggenmos Johnson and Wales University Louis Perrotte Gaspard and Madeline Caloz Bob Chester Josephine Pantano Harry Hoffstadt Joel Tanner Rudiger Grimm John Carroll Willy Rossell Bert Cutino Stanley Nicas Bernard Urban Nick Marino If your name is missing and you have made a NOTE: Fiscal year ends; April 30, 2008 *************** contribution please notify us. IMPORTANT DATES ANNUAL MEETING - JUNE 6, 7, 8, 2008 PHILADELPHIA, PA—More information later or Contact Chef Tom Macrina ############### ********************* HAPPY BIRTHDAYS TO: November Socrates Inonog Manfred Bast November----78 November 29 = 70 Wolfgang Bierer Alex Cerino Lee Conway John Minniti Walter Rhea Al Sullivan November 9 = 72 November 22 = 71 November 8 = 49 November 8 = 61 November 26 = 59 November 2 = 69 December Van Atkins Gino Corelli L. Edwin Brown Joe Eidem Ruediger Grimm Barbara Kuck Luigi La Valle Hans Roth Clifton Williams December 11 = 58 December 9 = 76 December 1 = 74 December 23 = 58 December 12 = 68 December 11 = 55 December 27 = 77 December 16 = 84 December 5 = 66 ###################### And from ChefJoe Eidem I had the pleasure of having breakfast at my home with Chef Jon and his wife Doris yesterday morning, November 26,2007. As you all know Chef Jon had a stroke last April and with this picture I have attached you all can see how well he is doing. Chef Jon and Doris were taking their new Hybrid car on a little trip visiting Grand kids in Lovelock, Nevada. Chef Jon is very proud of his new car with a GPS system and 40 miles per gallon. It has been a rough road for the both of them as recovery is never fast enough for a Chef. Doris always remains close by his side as a very dedicated loving caring wife and care giver. 3 4 GOLDEN TOQUE NEWSLETTER NOVEMBER 2007 SATE AJAM MADURA- skewered chicken They both are planning to attend the Western Regional in Salt Lake City. Chef Jon states with the current price of gas and airline tickets they will drive their new car. Just a note to all of you who have shared all your concerns and have sent all your love and prayers to this one GREAT Chef I knew you would want to know how well he is recovery. Please let others know of Chef Jon successful recovery. #################### By Jan Verdonkschot INDONESIAN DINNER MENU October 2007 at Jan’s Farm THE MENU: GADO GADO cold appetizer small french green beans, blanched cauliflower, green onion brushes carrot sticks, bok choy, gurkens, baby corn, green and red bell pepper strips, egg SOTO AJAM gingered chicken broth passed in individual terrines LOEMPIA AJAM small chicken eggrolls, ginger sauce BUFFET NASI GORENG- fried rice FRICADEL GORENG- braised coconut flavored beef rounds BOEMBOE BALI IKAN- bluefish braised in ginger sauce with banana blossum SATE BABI JAVA- skewered pork with peanut sauce with peanut sauce OEDANG GORENG- fried prawns TELOR MASAK BALI - boiled egg halves in light coconut curry sauce PISANG GORENG- batter fried bananas KROEPOEK OEDANG- shrimp crackers SAMBAL GORENG OEDANG- fried shrimp straws ZOETZUUR LOBAK-pickled white radish slices KETIMOEN- java cucumber AMBA HALDAR - fresh turmeric pickle SEROENDENG KETJANG - toasted coconut with peanuts KETJUP MANIS- sweet soy sauce SAMBAL GORENG, SAMBAL MANIS, SAMBAL TRASSIred hot pepper relish COUPE LOMBOK - dessert ######################### FROM CHEF VAN ATKINS: Last Saturday I had the pleasure of conducting a cooking class/ dinner for Fire Station # 42 here in Las Vegas, It is something that I have been wanting to peanut dipping sauce do for aquarters, long time. To give back to these brave men and women who give us there all everyday. My daughter, Vanessa, boy friend, Ian Pearson is a Fire Fighter at this station and made the arrangements. I let the boys write their own menu and here it is: Lobster Bisque, Boiled Dungeness Crab, New (Idaho) Potatoes, and Late Corn on the Cob Southwest style, Garlic Bread and for dessert, Bananas Foster, that was a curve ball as there is no alcohol at the Fire Station. I love a 4 5 GOLDEN TOQUE NEWSLETTER NOVEMBER 2007 Pastry Chef of the Year 2005. Chef Darrin challenge. All in all a good time was had by all, these brave souls have one heck of an appetite, and I can assure you that when the alarm goes off, off they go, do you know how hard it would be to walk (run) away from Banana Foster, well I witnessed it. I am looking forward to our next cooking class/ dinner over the Christmas holiday’s, oh and I almost forgot that I was assisted by my wife Betty and young Vanessa. Good Cooking, Van ################### Day Of Culinary Excellence 2008 ROCC Culinary Symposium January 14, 2008 River Oaks Country Club Houston, TX OPEN TO ALL HOSPITALITY INDUSTRY PROFESSIONALS Executive Chef Charles Carroll CEC, AAC welcomes you to the first everCulinary Symposium held at the River Oaks Country Club in Houston, TX. Come and enjoy a blockbuster, action packed day filled with nationally acclaimed Chefs and motivational speakers. The ROCC Culinary Symposium’s mission is to provide the most intense instruction and presentations all in one day. $125.00 all-inclusive for the day. Please see registration form for deadlines. Limited to the first 250 people. 6:00 AM Pastry Registration 7:00-9:30 AM Hands On Chocolate with Chef Darrin Aoyama CEPC Olympic Gold Winner and will demonstrate a variety of basic chocolate techniques. Students will have the opportunity to work with the chocolate and three-dimensional floral designs which will be incorporated into a centerpiece. This workshop will be limited to the first twelve Chefs. $100.00 registration for class. 7:00 AM Symposium Registration Continental Breakfast 8:00- 9:15 AM Presentation 1 by Chef John Folse CEC, AAC “The Trials and Tribulations of Building A Culinary Empire” with special guest Johnny Carrabba Owner of Chef John Folse & Co. Owner of Carrabba’s Restaurant 9:15-9:25 AM Beverage Break 9:30-10:40 AM Presentation 2 Executive Chef Charles Carroll CEC, AAC “Understanding Today’s Generation, Getting Great Employees To Want To Work For You” Executive Chef River Oaks Country Club 10:40-10:50 AM Beverage Break 10:5512:00 PM Presentation 3 Chef Peter Timmins CMC “Contemporary Buffet Presentations and Concepts” Executive Chef Greenbrier Resort 12:00 PM-1:15 PM Special Lunch Buffet Created By The ROCC Culinary Team 1:30-2:40 PM Presentation 4 Gregg Patterson “How To Be A Level Three Chef” General Manager and Motivational Speaker The Beach Club Santa Monica, CA 2:40- 2:50 PM Beverage Break 2:55-4:00 PM Presentation 5 Chef Lawrence McFadden CMC “Future Culinary Trends and Ritz Carlton Standards” Director of Food and Beverage 5 6 GOLDEN TOQUE NEWSLETTER NOVEMBER 2007 Ritz Carlton Naples, Florida 4:00-4:10 PM Beverage Break 4:15-5:30 PM Presentation 6 To Be Announced 5:00-7:00 PM Live Hot Food Competition With A Total Of $2,250 In Prize Money 5:30-8:00 PM Dinner Reception, Action Stations, Live Band 7:00 PM Awards & Sponsor Recognition ################# THE ANTONIN CAREME MEDAL Chef Jean Joaquin In September, 1970, the board of directors of the Chefs Association of the Pacific Coast commissioned the creation of a very unusual medal. For many months the possibility of creating some sort of meaningful award to be presented to individuals who, in the course of their careers had made valuable and lasting contributions to the art of gracious living and fine cuisine in general and the profession of Chef de Cuisine in particular, had been discussed among the officers and directors of the association. At first, a medal bearing the name and likeness of the all-time master, Auguste Escoffier, was strongly considered. However, it was soon realized that the name Escoffier had been borrowed by many groups and many awards were already handed out in profusion on behalf of Monsieur Escoffier. It was Jean Joaquin, a fine craftsman and talented artist in his own rights who first suggested the name of Antonin Careme, the Epicurean. Jean generously and unselfishly gave of his valuable talent and time to create the unique design of the likeness of Careme. The dye was cast and the medal struck. It now rests on a blue satin ribbon with gold border - the colors of the City of San Francisco - safely attached to a chain. The choice of Antonin Careme to lend his name and likeness to this medal was an excel lent one. We quote from the famous encyclopedia of gastronomy the "Larousse Gastronomique." "Careme's life is a model of probity and nobility. Money meant nothing to him. His art alone was important. He prized nothing but the glory of his profession. His very concept of culinary art is in tune with the grandeur of his character. It was always Careme's ideal to present sumptuously the culinary marvels with which he enriched the table of kings - Careme should be regarded today as the founder of 'La Grande Cuisine,' classic French cookery. His theoretical work, his practical work as an inventor of sauces, as pastry maker, designer and author of works devoted to cooking, place him in an extreme distance from all those who preceded him in his career. It is in the spirit of those words in which this medal is to be awarded. Even though sponsored and in custody of the Chefs Association of the Pacific Coast, geographical location will not prohibit the medal from being awarded to an eligible individual. With this medal the officers, directors and members of the Chefs Association of the Pacific Coast have expressed their continuous desire to recognize genuine dedication and effort on behalf of fine cuisine and gracious living among the men and women engaged in the practice of the Culinary Arts. Thanks to the great Chef Jean Joaquin, his talent, generosity and time that we have this great association of The “Antonin Careme Society”. **************************** The Peacock Story By: Jean Joaquin, Chef, Research Consultant Several months back at the Royal Wedding gala dinner, Supreme de Paon a la Periqueux (Peacock Breast with Truffles), a culinary oddity, was served. Some of my mostly, young culinary friends, were curious and eagerly asked me for some information about my past experiences with peacocks. 6 7 GOLDEN TOQUE NEWSLETTER NOVEMBER 2007 During the last few months, I have had the time of day I have neither seen or tasted. The village my life researching the history and the importance of the peacock in the classic cuisine. PEACOCK: name generally applied to birds of the Genus Pavo. The common species, Cristatus or the Javanese Peacock Muticus are different in color and appearance. The male peacock of the Cristatus species is especially noted for his long train (tail feathers) with iridescent green and gold feathers, with eye-like markings. Greatly admired for its colorful ornamental attributes in former times, it is a rarity today, and has lost besides, its gastronomical value in the culinary and epicurean world. One of the eccentric and extravagant stories recorded from the Roman times was the killing of 500 peacocks using their brains to make a special dish. When you visualize the size of the peacocks' brains, one can realize the efforts to create such a dish. According to another story, Charlemagne served thousand peacocks at one of his banquets. The peacock's flesh when young is tender, not unlike goose or turkey in flavor, but cooked in various ways like pheasant. A common practice is to substitute pheasant for peacocks. My personal acquaintance with peacocks calls back sweet memories of my early life in Alsace. Our small farm was typical, that of, fruit trees, vegetable garden and a small pond for the ducks and geese. The pride and joy of my parents was the barnyard with the chicken shack and the various species. My father was an amateur ornithologist and his star possessions were 3 peacocks, one pair javanese and one multicolored male, full of arrogance, splendor, superiority, and an excessive desire to be admired, mostly at the wrong time. I did not know of anyone in our neighborhood who would attempt to make a meal out of one of these birds. A few old women in the village, including my grandmother, forever claimed and asserted to know of a dish called "Pate de Paon en Croute" (peacock pate in crust), which until this sausage-maker (Charcutier) fabricated a Pate de Paon Truffee en Crepinette a la gelee, meaning Peacock Pate with Truffles wrapped in caulfat under aspic. More likely half and half half a peacock, half a veal. The only reason some peacocks are still domesticated on this side of the world, is for their brilliant plumage and to a lesser degree, for their culinary reputation. The less than one-year-old birds are palatable and not considered to have excited or motivated the old or our new Master Chefs. The true honor and praise should be awarded to all the Taxidermists in the world who preserved these birds in all their splendor, radiance and magnificence to adorn and embellish innumerable buffets, food displays and culinary arts competitions throughout the world. Chef Jean Joaquin, he notes that this cake is a showstopper and unique here! This cake is of German origin; known also in Poland and Russia. I have never seen it either in England or France. This hesitation in accepting dishes, coming from other countries, is much to be regretted; they are good and well understood, they ought to find a welcome reception. In order to bake the cake, a framework of wood is necessary, pierced through the whole length, something in the shape of a sugar loaf. The frame has a spit through the middle, and is made to stand firm with little wooden pegs. It is surrounded with string (gross ficelle) from top to bottom, and masked with leaves of paper, fastened to the middle and at both ends of the frame. The spit is placed horizontally before a good large fire for roasting, the paper is buttered with a brush, then masked, while the spit is turning, with some of the preparation which has been thinned with a little cream, so that the first layers are thin. Any of the preparation, which does not adhere to the paper, ought to fall into a dripping-pan placed under it, as it has to be again poured over the frame with a spoon; the frame must never cease turning rapidly. As soon as the first layers are hardened into a crust, 7 8 GOLDEN TOQUE NEWSLETTER NOVEMBER 2007 more layers are laid on; the same work is continued, A few days later the same guy stuck his head until it has attained the thickness of two 'centimeters': it then begins to get bumpy and like rockwork, which must be distributed as evenly as possible, augmented in some parts and decreased in others, the pit turning round all the time with great swiftness. When the cake has attained the required thickness, and the surface become uneven and indented, as represented in the drawing, the heat of the fire is diminished, that the paste may get a light brown color. The cake is then withdrawn from the fire, to mask it with a vanilla icing sugar, diluted with 'kirschwasser', or maraschino. When the cake is glazed, the ends must be cut even, and must still be turned in a horizontal position, until quite cold, if allowed to rest motionless, the paste already baked would break beneath its own weight. In order to remove the cake from its frame, it must be perfectly cold, or it would be dangerous to make the attempt. Before turning it out of the mould, the string must be cut, and unrolled from the frame, then the paper, and last of all the cake, which by this means has become quite disengaged from the frame-work. The cake is placed on a stand, with a centrepiece, which helps to support it. The summit is crowned with a small corbeille, or some other subject of the same kind. The EPLIOQUE: I know that a few of our colleagues in large hotels and clubs have been for years guarding with their lives in the back of the kitchen locked up in a closet, a stuffed peacock. Be good to him; the bird is more impressive stuffed on top of the table then cooked in the plate. My personal advice: Get rid of this beast. To Prince Charles, the future King of England and his Princess, a long life and many more peacocks. ############################## in the door and asked, "How long before I can get a haircut?" The barber looked around at the shop and said, "About 3 hours." The guy left. A week later the same guy stuck his head in the shop and asked, "How long before I can get a haircut?" The barber looked around the shop and said, "About an hour and half." The guy left. The barber turned to a friend and said, "Hey, Bill, do me a favor. Follow that guy and see where he goes. He keeps asking how long he has to wait for a haircut, but then he doesn't ever come back." A little while later, Bill returned to the shop, laughing hysterically. The barber asked, "So where does that guy go when he leaves?" Bill looked up, tears in his eyes and said, "Your house." A guy stuck his head into a barbershop and asked, "How long before I can get a haircut?" The barber looked around the shop full of customers and said, "About 2 hours." The guy left. ***************** Pass the Butter ~ ~ this is interesting . Margarine was originally manufactured to fatten turkeys. When it killed the turkeys, the people who had put all the money into the research wanted a payback so they put their heads together to figure out what to do with this product to get their money back. It was a white substance with no food appeal so they added the yellow coloring and sold it to people to use in place of butter. How do you like it? They have come out with some clever new flavorings. DO YOU KNOW...the difference between margarine and butter? Read on to the end...gets very interesting! Both have the same amount of calories. Butter is slightly higher in saturated fats at 8 grams compared to 5 grams. Eating margarine can increase heart disease in women by 53% over eating the same amount of butter, according to a recent Harvard Medical Study. Eating Butter increases the absorption of many other nutrients in other foods. Butter has many nutritional benefits where margarine has a few 8 9 GOLDEN TOQUE NEWSLETTER NOVEMBER 2007 only because they are added! door where a drunken stranger, standing in the Butter tastes much better than margarine and it can enhance the flavors of other foods. Butter has been around for centuries where margarine has been around for less than 100 years. And now, for Margarine ...Very high in trans fatty acids. Triple risk of coronary heart disease. Increases total cholesterol and LDL (this is the bad cholesterol) and lowers HDL cholesterol, (the good cholesterol) Increases the risk of cancers up to five fold. Lowers quality of breast milk. Decreases immune response. Decreases insulin response. And here's the most disturbing fact.... HERE IS THE PART THAT IS VERY INTERESTING! Margarine is but ONE MOLECULE away from being PLASTIC... This fact alone was enough to have me avoiding margarine for life and anything else that is hydrogenated (this means hydrogen is added, changing the molecular structure of the substance). You can try this yourself: Purchase a tub of margarine and leave it in your garage or shaded area. Within a couple of days you will note a couple of things: * No flies, not even those pesky fruit flies will go near it (that should tell you something) * It does not rot or smell differently because it has no nutritional value * Nothing will grow on it. Even those teeny weenie microorganisms will not a find a home to grow. Why? Because it is nearly plastic. Would you melt your Tupperware and spread that on your toast? Share This With Your Friends..... (If you want to "butter them up")! ######################## You Gotta Love a Drunk ! A man and his wife are awakened, at 3 o'clock in the morning by a loud pounding on the door. The man gets up and goes to the pouring rain, is asking for a push. "Not a chance," says the husband, "it is 3 o'clock in the morning! He slams the door and returns to bed. "Who was that?" asked his wife. "Just some drunk guy asking for a push," he answers. "Did you help him? She asks. "No, I did not, it is 3 o'clock in the morning and it is pouring out there!" "Well, you have a short memory," says his wife. "Can't you remember, about three months ago when we broke down, and those two guys helped us? I think you should help him, and you should be ashamed of yourself!" The man does as he is told, gets dressed, and goes out into the pounding rain. He calls out into the dark, "Hello, are you still there?" "Yes" comes back the answer. "Do you still need a push?", calls out the husband. "Yes, please!" comes the reply from the dark. "Where are you?" asks the husban "Over here on the swing!", replies the drunk. Ask a stupid question, get a stupid answer Yesterday, I was buying a large bag of Purina dog chow for Athena the wonder dog at Walmart and was about to check out. A woman behind me asked if I had a dog. On impulse, I told her that no, I didn't have a dog; I was starting the Purina Diet again. Although I probably shouldn't, because I'd ended up in the hospital last time. BUT, I'd lost 50 pounds before I awakened in an intensive care ward with tubes coming out of most of my orifices and IVs in both arms. I told her that it was essentially a perfect diet and that the way that it works is 9 10 GOLDEN TOQUE NEWSLETTER NOVEMBER 2007 to load your pants pockets with Purina ripped open the door to the cage, flung her in nuggets and simply eat one or two every time you feel hungry; the food is nutritionally complete, so I was going to try it again. (I have to mention here that practically everyone in the line was by now enthralled with my story.) Horrified, she asked if I ended up in intensive care because the dog food poisoned me. I told her no, I stepped off a curb to sniff an Irish Setter's ass and a car hit us both. I thought the guy behind her was going to have a heart attack, he was laughing so hard! WALMART won't let me shop there anymore!!! #################### with the gorilla and slammed the cage door shut. "Now.Tell him you have a headache." ######################### A man and his wife were spending the day at the zoo. She was wearing a loose fitting, pink dress, sleeveless with straps. He was wearing his usual jeans and T-shirt. As they walked through the ape exhibit, they passed in front of a large, silver back gorilla. Noticing the wife, the gorilla went crazy. He jumped on the bars, and holding on with one hand and 2 feet, he grunted and pounded his chest with his free hand. He was obviously excited at the pretty lady in the pink dress. The husband, noticing the excitement, thought this was funny. He suggested that his wife tease the poor fellow some more by puckering her lips and wiggling her bottom. She played along and the gorilla got even more excited, making noises that would wake the dead. Then the husband suggested that she let one of her straps fall to show a little more skin. She did... And the gorilla was about to tear the bars down. Now... Show your thighs and sort of fan your dress at him," he said. This drove the gorilla absolutely crazy, and he started doing flips. Then the husband grabbed his wife, I CANNOT BELIEVE IT IS THAT TIME AGAIN AND ANOTHER YEAR HAS PASSED SO FAST. TO ALL WE WISH YOU AND YOURS A VERY MERRY CHRISTMAS AND A HEALTHY NEW YEAR. ################ My e-mail: is jclary4@cox.net You can e-mail me some news for the newsletter!! 10 HONORABLE ORDER OF THE GOLDEN TOQUE NEWS LETTER JUNE 2007 Las Vegas, NV 1 1 1