Wildstyle Life

Slowly getting used to it, and loving it.
I have already made twice my salary in 67 days and I am working on 3, nice to be making money and doing exactly what you want to do. Should have done this ages ago, I guess I should be happy that my old boss was so inconsiderate that I I had to quit.

A great day

2010-08-22T22:10:00.000-04:00

Having a great day
Finally starting to relax and enjoy the possibilities of the day.
When one is wrapped up in situation out of one’s control yet responsible for them that are the old
Working for the man.
I choose to follow my brother Neil and my great friend Frank in realizing that I can only work
for myself.
I have already started my own investment position and I am doing very well.
My next position will be chef of my own place.
I will be eclectic
Diner yet with days of opulence.
But of all importance in food that I love done the way I want with the people that I want to hire.

first week off

2010-07-28T00:20:00.000-04:00

Wow

Its really been a whole week off
Finally got the guys in to finish off the fans and heaters
And the Panasonic Plasma finally arrived and I got the guys to do the tower work and the Ethernet which was all screwed up.
Sammy is now upstairs and I got a new blue ray player and a digital bell and hard drive.

Opening up a futures account and going to play some commodities.
Still feeling stressed out so I am looking forward to Bar Harbor

finaly out of there

2010-07-19T01:02:00.000-04:00

Nothing like being somewhere that you have grown to hate
and then having to endure it for 5 weeks.
Never going through that ever again.
Its going to take me a while to decouple from the stress.
Hmmmmm to have a pool party or not

NEw CHef

2010-07-13T22:00:00.001-04:00

Frig'n eh!
And we have the new chef he's here and he's with out a home and with no money.
Does the owner perhaps give him accommodation? But nooooooooooo
In talking to him looks like he's jumping out of the lions cage and into the fire.
All of a sudden the last few days seems that much easier and freedom that much better.

Reno's should be done ( ya ya again late tell me about it ) this week and a chair arrives Thursday and the sectional, Tuesday.

Feeling good!!!!!!!!!!!!

Reno's

2010-07-12T22:12:00.002-04:00

They are almost finished and then I will post some photo's and have a BBQ

Time for a break

2010-07-12T21:17:00.001-04:00

After 3 and a half years at Paradiso
I have given notice
Of course the owner has forced his hand and I am forced to stay for 5 weeks instead of 3 but then that's more money in my pocket because I'm taking the summer off.
Going to Bar Harbor at the end of July and then somewhere in Europe or Asia

Reno's

2010-04-14T23:50:00.002-04:00

OK living during Reno's suck!!!!
7 am start up
geez I bee getting 4 hours in to my 8 hour rem sleep well needed sleep
a 7 am wake up is a nap time after any time after wake up.
But hey way positive on the guys doing the work and how efficient they are
Nothing like doing an amazing construction as I last contracted my last project
In comparison its like armatures against professional, which is a good, no great thing!
You hear so many disaster stories so its nice when you contract a guy and he exceeds your expectations as a provisional should.
Sad is the day where professional expectations for a great deal of money is a crap shoot

New beginings

2010-04-10T02:58:00.000-04:00

So now its the first floor renovation and the back pool area
I am sooooooo excited a 12 by 14 deck with a cover to include grape vines and an a tent 12 by 10 out back BBQ and lounges an a new bedroom and a new living room with a bar and a bedroom with real furniture and a walk in closet and to end it all of 3 new better insulated walls that do not produce mold!~
and the granite top office and organised with a music room and a work out room
Sweeeeeeeeeeeet

New toys

2010-02-01T10:02:00.003-05:00

Bought a few toys for Xmas

Mom

2009-09-30T23:19:00.004-04:00

Irene passed away, July 27th. Irene was born and raised in Edinburgh, Scotland, qualifying as an RN in 1949. Around that time, she met Jack Thomson, a decommissioned RAF pilot at the wedding of his friend Hartley Clarke and Madge Nicholson, her sister. They married in 1950 and immigrated to Canada in 1953. She had two sons; Neil and Ian, with the family settling in Beaconsfield in 1960. Jack joined Kruger Pulp and Paper eventually rising to VP of Finance, retiring in 1986. Jack passed away in 2003. During the 60’s Irene contracted arthritis which gradually worsened to a near crippling level, which diminished 20 years later, but by then much joint damage had already occurred. A woman of indomitable courage, she none the less pursued re-registering as an RN in 1978, having to settle for being a nutritionist as she lacked the strength for normal nursing duties. Throughout her life she was active in Beaconsfield United Church and in the community. She was a member of the St. Lawrence Choir for many years, an activity she took pride and joy in. She was also an avid gardener and loved to travel and had an insatiable appetite for knowledge.
Ian and Neil Thomson would like to invite family and friends to join in a celebration of her life at Beaconsfield United Church, 202 Woodside Road in Beaconsfield on Friday, Aug 7th at 2PM for a memorial service, with a reception to follow. Irene has asked for donations to be made to the “Doctors without Borders” and “Save the Children” in lieu of flowers. For those coming from out of town or those with questions or comments please contact Neil Thomson (613) 220-9929 or neiljthomson@rogers.com.

Me in the paper again ( Ottawa Citizen )

2009-04-26T02:17:00.005-04:00

More Images »

Chef Ian Thomson's Warm Tomato Tart

Photograph by: Pat McGrath, The Ottawa Citizen

Doing the right thing for a charitable cause can sometimes be as easy as having dinner.

And going out to eat is something most people do well.

Small wonder the annual A Taste for Life dining-out event to support Ottawa-area HIV/AIDS programs and services has taken off to involve 46 restaurants, up from the original 15 eateries when it was launched a decade ago.

Now in its 11th year, the event takes place Wednesday.

“This is an easy, simple way to support people living with HIV and AIDS, and the money stays in Ottawa,” says Martha Scott, development consultant at Ottawa’s Bruce House, a care centre that helped start the program in 1999.

She’s so right. Diners go to the website www.atasteforlife.org to find a list of participating restaurants. They choose one, call for a reservation (highly recommended, even though the event is on a Wednesday, normally a slow night at many restaurants), then enjoy the evening. There are no extra charges; diners will pay what they normally would.

Where the money is made is from the restaurants, which will donate 25 per cent of their proceeds that evening to Bruce House and the Snowy Owl AIDS Foundation. Last year, A Taste for Life raised $85,000 in Ottawa. In 10 years it has expanded to 20 communities across Ontario, which have together raised a total $1,251,600.

A sad note this year was the death on April 18 of former National Arts Centre executive chef Kurt Waldele, who with former Citizen food editor Kathleen Walker and former Café Henry Burger chef/owner Robert Bourassa lent the support needed to get the event going.

“Without their help, it would have been very difficult to get off the ground,” Scott says. “So we are saddened this year to hear of Kurt’s passing, and we are reminded of all his good works.”

Among the event’s longtime supporters is Charles Part, chef and co-owner of Les Fougères restaurant in Chelsea.

“We do it each year because we like to be involved in the community, and to give back some of what we’ve been fortunate to receive,” Part says.

In fact, several of the original 15 restaurateurs are still involved with A Taste for Life, including La Roma chef Ian Cherry, Ian Thomson of Café Paradiso, and Richard Kletnieks and Brandy Nieto of Savana Café.

We asked Thomson and Kletnieks to share some easy spring and summer recipes that will be on their restaurant menus Wednesday.

Kletnieks offered grilled plantain plank with mahi mahi and red papaya salsa.

“Here we’re keeping fresh ingredients with summer flavours,” he says. “The sliced plantain is crispy on the outside but still tender inside, and the fish is really moist. Then you have the sweet and spicy salsa bringing it all together.”

Thomson’s warm tomato tart with gorgonzola, walnut pastry and baby greens is also a play on early-summer flavours. When I made it at home, I used Sun-Tech tomatoes from Manotick for maximum, crisp flavour that becomes even more intense with time in the oven.

“It’s a light summer tart,” Thomson says. “The only fat component is the gorgonzola.

“You’ve got sweet caramelized onions on the flaky walnut pastry, then fresh basil and tomato. So it’s rich, it’s sweet, it’s tart and nutty — all with different textures at the same time.”

You can also make the tart a day head, then cool it for six hours at room temperature before refrigerating it overnight. To reheat, bring the tart to room temperature for one hour, then add the gorgonzola and bake in a 325 F (160 C) oven until the cheese is melted.

“I’d serve it with a light summer salad and a nice glass of wine or wheat beer,” Thomson says.

How to participate

When: Wednesday, April 29

Where: 46 area restaurants

How: Go to www.atasteforlife.org to find a list of participating restaurants. Reservations are

highly recommended.

Cost: There are no extra charges; diners pay what they normally would.

RECIPES

Warm Tomato Tart with Gorgonzola, Walnut Pastry and Baby Greens

Serves 12

7-1/2 ounces/212 g (2 sticks) butter, cubed, refrigerator cold

1-2/3 cups (9 ounces/255 g/400 mL) flour

3 ounces (85 g/1 cup/250 mL) chopped walnuts

1/4 cup plus 1/2 tablespoon (total 55 mL) water, refrigerator-cold

2 tablespoons (25 mL) vegetable oil

6 medium onions, or 2 large Spanish onions, total 1 pound (450 g), sliced thin (best to use a kitchen mandolin)

Salt, pepper

Small handful fresh basil leaves

2 large vine-ripened tomatoes, sliced 1/4-inch (5 mm) thick

Walnut or olive oil, to taste

14 ounces (400 g) gorgonzola cheese, sliced 1/4-inch (5 mm) thick in rectangles about 1- by 1-1/2 inches (2.5- by 4-cm)

Fresh microgreens

White balsamic vinaigrette

1. Place butter, flour and walnuts in a food processor and process until you achieve a coarse grain. With motor running, add water and process only until the dough comes together, then stop. Do not overmix. Wrap dough in food plastic and refrigerate 30 minutes.

2. Roll out dough and place in 11-inch (27.5-cm) flan pan (best with removable bottom). Refrigerate 15 minutes.

3. Preheat oven to 325 F (160 C). Place aluminum foil on bottom of pastry tart and completely fill the tart shell with dry navy beans to bake “blind.” (Baking blind holds the pastry shape in the oven. You can reuse the beans in other “blind” pastry baking applications, but they are no longer fit to eat.) Bake 15 to 20 minutes, or until visible edges of pastry are lightly browned, then remove to cool to room temperature. Remove dry beans and foil.

4. In a large frypan heat vegetable oil and sauté onions on medium heat until they wilt, about 15 minutes, then reduce heat to medium-low to caramelize and turn onions a golden colour, about 15 to 30 minutes longer. They will significantly reduce in bulk. Season with salt and pepper to taste, then arrange onions on bottom of pastry tart. Place fresh basil leaves on onions, then arrange tomatoes to cover; drizzle lightly with walnut or olive oil, then return tart to oven to bake 20 minutes.

5. Remove tart from oven, top with sliced gorgonzola, then return to bake about 3 minutes longer, or until cheese is slightly melted. Remove to cool at room temperature, then slice tart into 12 portions.

6. Serve with fresh microgreens and white balsamic vinaigrette.

Source: Chef Ian G. Thomson, Café Paradiso

Grilled Plaintain Plank with Mahi Mahi and Red Papaya Salsa

Makes 12 hors d’oeuvres

1 plantain

1 teaspoon (5 mL) and 2 tablespoons (25 mL) vegetable oil, divided

Salt, to taste

1 mahi mahi fillet, 4 to 6 ounces (140 g), or substitute talapia or halibut

Pepper, to taste

For the salsa:

1 cup (250 mL) red papaya, diced 1/4--inch (5 mm)

1 lime, juice and grated zest

1 tablespoon (15 mL) cilantro leaves, sliced very thin into chiffonade

1 sweet pepper, diced 1/4-inch (5-mm)

1/4 cup (50 mL) red onion, diced fine

1 tablespoon (15 mL) sesame oil

1 tablespoon (15 mL) vegetable oil

1 tablespoon (15 mL) serrano pepper, minced (may use other chili pepper)

Salt, to taste

1. In a bowl toss together all salsa ingredients and allow to sit at least 1 hour before serving.

2. Preheat oven to 350 F (180 C). Peel plantain and slice 1/8-inch (3-mm) thick on the bias so each piece is about 3 inches (7.5 cm) long. Toss plantain slices in a bowl with 1 teaspoon (5 mL) oil and season lightly with salt. Grill on barbecue or heavy grill pan about 30 seconds on each side, just long enough to get grill marks, then place on baking sheet and bake in oven about 10 minutes, until they are firm enough to remain flat when picked up.

3. Using a sharp knife, cut mahi mahi into 1-inch (2.5-cm) square cubes. Preheat a non-stick frypan on medium heat, add remaining vegetable oil. Season fish with salt and pepper, then sauté cubes about 3 to 4 minutes; flesh should be soft to the touch. Remove from pan and set aside.

4. To assemble, place fish on plantain planks and top with salsa.

Source: Chef Richard Kletnieks, Savana Café

Yo Yo

2008-10-18T05:48:00.006-04:00

Its bean a while eh

My Mother has been through the heavy duty wash cycle of life
Perforated bowel, fell, heart attack, Pneumonia and now moving to Ottawa without ever going home.
What a frigin year!
Stock markets are in the shits and I predicted it in 2003 but did I listen to my self NOOOOOOO

got a ne house with a 7.1 200 watt theater, elevator, in-ground pool, AC, totally reno'd

sweeet

But I really neeeeeed a holiday

I'm fried

New pad

2008-09-13T02:32:00.001-04:00

Sooo
many days
stay tuned for photos of the new renos

2008 WOW

2008-06-09T09:27:00.002-04:00

Hey!

Been a while
Dec 9th my mother ended up in Hospital after fighting with pain for almost 4 months and was admitted to Montreal general. After a duration in Emergency and the we hours of the morning she complained of abdominal pain. They had MIR scans done and found air pockets, representing perforated bowel. They operated immediately and found 23 abscesses! She was taking steroids that mask infection in both the pain and inflammation. They could not close her up so that is how I found her the next day as I went in to see how she was doing. She stayed in emergency for over a week and they were Finally able to close her up and get her into post op ward. I of course was in the middle of Christmas insanity and I was only able to get down on days off.
There were times in January where I thought "well this could be it, this is as good as it is going to get, she will be here for the rest of her life!"
Gladly she proved me wrong and she came back with a vengeance.
She stood up and walked a few steps.
Then it was I walked to the door of my room, To the nurses station, then it was released to the rehabilitation hospital.
Then it was I'm getting out in time for mothers day!
She is now at home improving a little at a time.
Ready made food of course chez nous.

Mean while 2008 has been great for me also.
Bought a house, in ground pool, CA, elevator, theater, totally renovated for 200,500.
Sales at the restaurant are setting records almost every month.
No more neighbours pounding the floors on my ceiling, able to make as much noise any time I want. Birds singing, quiet!

So quite the lovely landing!

STILL GOT IT

2007-08-11T02:18:00.000-04:00

Took out the old Krys knives from Bali and try'd to get them to stand on tip.
Thought no way had too many drinks, concentrated and went for it and Low and behold.
Kinda goes with the rebirth!

2007-06-29T02:56:00.001-04:00

Everything's coming up berries

Gay Cook, The Ottawa Citizen

Published: Wednesday, June 27, 2007

To bite into a fresh, local, juicy strawberry is a wonderful sensation, and now is the moment to enjoy them as they flood into markets and stores. Sweet, flavour-packed berries grown here simply do not compare to the imported ones that are large, hard and tasteless.

It is unfortunate many imported berries, which are still being promoted in some supermarkets, are picked before they are ripe in order to survive transport over long distances. That means the imported berries cannot develop the same sweetness as local berries that ripen in the field.

One chef who is having fun creating dishes using the new crop of Ontario strawberries is Ian Thomson at Cafe Paradiso, 199 Bank St. On the bistro menu one can find strawberry minted cold soup and summer salad with roasted strawberries, Quebec goat cheese and walnuts. His salad recipe appears here.

Chef Ian Thomson holds a plate of his Summer Salad with Roasted Strawberries and Walnuts.

Pat Mcgrath, The Ottawa Citizen

One popular dessert, called a trio of strawberries served in a wafer tuile, includes a strawberry dipped in chocolate, another topped with streusel and a third marinated with Grand Marnier and Drambuie with a dollop of strawberry gelato on top.

Ian's philosophy is to have the best ingredients using classical techniques and slow cooking methods. He decided to roast strawberries, he says, "to concentrate and develop flavours of the strawberry.

"At the same time I wanted something refreshing and filling for customers on the summer menu."

Another popular item on the menu is bistro-style roast chicken, where the organic, grain-fed bird is served au jus with roasted garlic and fries.

The restaurant can be reached at 613-565-0657.

Everything's coming up berries

2007-06-29T02:56:00.000-04:00

Everything's coming up berries

What a surprise

2007-06-05T02:13:00.000-04:00

We had a high profile singer Shila Jordon in for 2 days.
On the first day some lady insists on meeting me to thank me.
I of course say I'm way to buisy, but she insists.
She comes into the kitchen and thanks me for the wornderful meal.
Next day she calls and she is bringing me a letter.
Wow she must realy like me?!

It was a nomination for Chef of the Year

Wow after all the crap I've been through here in Ottawa.
Wow!

Things are going very well, best food yet from me.

2007-06-03T02:48:00.000-04:00

hi

been a while eh?
went throught the dishwasher, clothes washer , freezer and th car wash befor finaly landing the job of a life time ahhhhhhhhhhhhhhhhhhhhhhhhhh.

2006-08-30T12:05:00.000-04:00

Hi
Its been interesting, that's for sure.
Par-fyum just did not work out, I had the instinct the first week I was there.
I was right.
I'm glad I had the experience and I loved the response from the people about my food and how much they loved the food.
It was great ot get back to cooking again and I regained the style and the co-ordination of the dance of service.
I am on to a new position now and I am looking forward to the challenge.
I have some time off and I finale got the pieces of art from my mothers place that I collected over the past 3 years.

2006-06-17T12:47:00.000-04:00

Well been a while.
Life has landed in Ottawa.
New job.
All my 5200 pounds of things from Calgary.
Oh my gost what alot of junk!!!
Tired oh so Tired.
Re constructing my life and a restaurant at the same time!
New summer menu comes out next week.
www.par-fyum.com is the new place.

2006-04-23T16:45:00.000-04:00

I've been adapting to life in the real world and slowly the concept of reality has seeped into my conscious again.
The ability to read is a sure sign of relaxation.
I have inherited high blood pressure due to the weight I am carrying because I stress eat. You know the old rewarding for working have some chocolate and a grilled cheese sandwich.

Helping my mother recover from a knee operation has had it times but I am very happy to become friends with my mother again and help here out at this stage in her life.

Had any a good run at possible offers and I was even hired for a total of 5 days before the guy renaged on the position, that of course was before I was about to dump him. Remember to follow your instincts. I knew there was something wrong with this Waco when he kept of asking me it I was going to stay even after I had agreed to take the offer and we were looking for apartments.
It was better anyways.
Gave up on a another ship gig as good as it was as a research vessel run by Cousteau!!!!
R&D is on hold for now but I am one of the prime candidates.

All will turn out and I can get my Mini cooper works. Or maybe the Mazdaspeed 3

2006-03-03T14:57:00.000-05:00

Finaly

Its done

Resigned from Holland America.

Finaly I have my life back and the prospect of a real life.

Had a wonderful life the past 5 years and i don't regret it.

But its time to take all that hard earned cash and do something interesting with it.

Off to new pastures!!!

2006-02-08T20:24:00.000-05:00

Well been a while!!

Back From The Veendam
We had the best ratings in fleet and 2nd best ever.
Best food in dry dock finished 2 days early.
Finished the blues cruise charter and they booked for 2 more years.

Time to set anchor

2005-11-26T15:55:00.000-05:00

Well its been a dogs age has it not.
Well landed in the wilds of Brazil and low behold
DO NOT EXIT THE CAR!
Vulchures waiting to mug you and take it all.
Arrived at the ship and there is John, Good to see the man.
We had numerous things to go over and organize.
I got to do my first heavy order and it took me forever to organize a system and it was driving
them crazy that I was not getting out of the office but guess what
it works!
Food receiving after the hurricanes in Florida wiped out all the power was a night mare
Menus all had to be redone
New menus introduced to the guys
First cruise 14 day was not so hot as They loaded all the product at 5 times the cost and twice the amount they needed.
I was 7000 over budget and under in ratings.
The nest cruise was a 7 day and it went better but then there was the episode of the milk ( more later)
Of yes we have the pastry chef from hell. Could not cook a peanut butter cookie, he'd probably burn it.
Between him and the fact that I do not have any 2 and exec it like a fireman putting out fires every where I go. And then there the black hole for F&B that nothing positive ever comes out of here mouth.
Well I stuck at the airport waiting for a flight at 6 and the possibility that my luggage will not make it

2005-10-18T18:44:00.000-04:00

And off we go.
And the market crashes but the Investment advisor luckily comes around with the help
of RBC downgrading the Priszm stock I was trying to sell, and not soon enough, luckily we sold it at the high for the day.
Sure just when I get close to the goal the market starts goin crazy.

Well had an eventful day packing up and wondering just what the hey I was doing going off to the ships again and then I remember I am going to the Amazon places I would have never gone and I get paid for it!!!
And I get the pad with the windows ( photo's to follow!)
Should be interesting doing the 12 hour overnight to the other end of the continent.
Then on to the head of the Amazon river.
this is actual quite cool.

Oh yes and I call my mother to tell here all is OK and I forgot nothing.
Ring ring answer machine, Ok shopping, I'll call back later.
Ring ring the answer machine, ok this is not right, I left her1.5 hours ago, it was raining, the brain begins to work. Well I could call my brother and ......... na I'll call when I get to Atlanta.
Papers and a nap later we are landing.

Airport from hell, well not really there's lots to do its just a walk from hell to get anywhere, lets put it this was there is a train and there are 5 stops its so big!

Arrive at concourse E and, excuse me is there a reasonable restaurant here where I can sit?
2 large beers and a French dip and a carrot cake later, I got into Oz pocket bible on wines. Its my project for these cruise is to read 2 fairly good books on wines and educate myself for the sommelier course that I'll take on my prep year for the restaurant.

2005-10-10T19:54:00.000-04:00

Well the phone calls are always a surprise!
"Ian how are you, I need you on the Veendam rather soon"
"how soon" I ask.
"Wednesday" he replies.
Gads here we go again!
So after I think about it and send off an email to John, my head office connection, asking why someone quit after only 3 weeks back on the job.
I then think, " if I am on the ship Wens. Then that means that I fly out tomorrow!!!!!!
I call him back explain its Thanksgiving here, everything is closed and I fly out tomorrow morning at 6 or 7 am!!! For 6 months!!!

I leave next week.

Fun Fun Fun

2005-10-05T02:10:00.000-04:00

What I did on my vacation

2005-10-05T01:59:00.000-04:00

rules, everybody has to have rules, why?

2005-10-05T00:25:00.000-04:00

I'm a slave to snow

2005-10-04T12:56:00.000-04:00

Back from shiatsu and with lovely lady Jodie.
knot's in my upper torso and legs and arms Oh MY God!!!!!
It is, was better than sex! 1.5 hours for 85$ of getting all the kinks out of the body and feeling like god when you leave!!! Then off to the market in Atwater. It is so wonderful there, I really do have see if I can live in Quebec, there must be some way some how.

Oh yes there was this great new sushi rest/take out in Atwater market.
The best rice roll peanut dressing ever!!!!
Oh and this brown rice craze for sushi. OMG can you say the emperor's new clothing, it may be healthier but its horrible sushi rice!!! Stop in the name of god stop!!!!!

I got the mag Dwell and it has me hooked big time. I am talking to an architect I know in Bangkok that hopefully will help me out on this design I am thinking of. I am thinking to use it for the restaurant and then retire to it when I am old.
Who knows.
Oh its time for my nap. I love shiatsu, it alters your whole being really I love it.

2005-10-04T05:53:00.000-04:00

I just came up with the name of the restarant.

and the logo would be in the multycolor font WILD

2005-10-04T00:31:00.000-04:00

Wow just back from seeing my budies in Toronto, Frank (left) and Kyle and Rosetta (right)
2 great guys way out of the normal society as I am, Definetly living outside the box.
It was greeat to renew friendship with sane people like them.
Thanks for being you!!!!

So I get back and that day I get a phone call on my cell asking if I want to go back to sea in 3 days as Executive Chef on the Ryndam. Get back to me he says.
I email him stating I want to see the money and next week is OK this week end out of the question. As I have 2 root canals and 1 of the teeth has cracked in half and needs a crown!'

So now its November 7th and I have time to scout out Ottawa, work on the buisness plan, make some contacts in Ottawa, update the resume, have a nap, work out, have a nap.

Reading Deception point quite good.

Also grabed allot of great tunes from Frank I will post for the new stuff

2005-10-03T22:47:00.000-04:00

Entry for September 19, 2005
The photo's are up all 262 of them. Picked the best I could out of the vast assembly of the past years.

Today was the KGB torture test for mondays.

Or I told you'd have problems with that root resembling a snow shovel.

Oh is that root still alive? Lets inject more pain killer right into the gum line of your toouth and then lets inject it rather painfully right into the nerve its self.

Oh my why are your legs rigling in convultions and fists wraped like softballs?

Oh what fun.

He realy is quite good but god I hate dentists, now theres a job of stress!

Its done and now I get to play wait for the American helth insurance plan to see how much they screw me out of benifits. How do you people survive with that king of program. Will I have my life savings tomorrow? Perhaps I will come down with a life threataning desease and loose my house, to help things along. Staying in Canada this boy is!!!!
Monday, Sep 19, 2005 - 08:00pm (PDT) Edit Delete 0 Comments Permanent Link
Entry for September 16, 2005

http://www.duskosibl.com/kritike.htm
Is one of the art painting I picked up in Dubrovnic
Friday, Sep 16, 2005 - 07:59pm (PDT) Edit Delete 0 Comments Permanent Link
Entry for September 15, 2005

It’s the green one with the big spout and handle.

So what fun it is to be back and go through the dreaded call on the dentist. Oh they look ok, oh wait, where is the filling in the canals? Are you sure he did a root canal?? As if I'd forget! Ok we have to go in, get me the mouth guard; oh I'm sorry does it hurt? As he clamps down on my gums. Needle. drills it out and look and be hold, does that hurt as I try to pull out a live root? More painkillers. 45: minutes later as I have jaw aches from his hand being at the back of my mouth trying to get out live roots. Oh look what’s that another abscess on the other tooth on the other side of your mouth? Do come in again and we can do electroshock treatment on your tooth to see if it’s alive? Is this a dentist or the KGB? Finally as he packs this pulpy matter into my tooth and it reaches the end of the root canal and I get the final aches of pain from the dying tooth, oh that must be the end of the root canal I'm sorry!

Finally he escapes and makes it to the waiting room where you get to pay for the torture you just went through. Oh you will have to come back for another appointment she says, how about at 3:45 this after noon. You can get a cleaning and electroshock treatment for the dying tooth too!

Oh how much fun can you have in a day!!!!!!

The KGB is alive and his cover is as my dentist.

Did you have fun today?

Thursday, Sep 15, 2005 - 12:27pm (PDT) Edit Delete 0 Comments Permanent Link
Entry for September 13, 2005
Just back from Rome.

Stopped in London for a couple of pints of bitters and an Angus steak pie. Best food in 6 months, perhaps it was the freedom that influenced that.

Plane from England was a 777 wonderful leather seats and individual entertainment consoles, YAaa Baby, a gin and 7 and would you like a bottle of wine with your dinner sir? Mr. and Mrs. Smith was over rated.

On arrival it’s the old dreaded where is my luggage. Waiting waiting, oh there’s my blue bag surly my next will come soon. Paging Mr. Thomson please come to the British Airways baggage counter. Dam lost the luggage I bet!

Its found, not lost and its in London we will have it for you tomorrow. Please go to the customs with this form and come back. Fill out the form; of course I'm not carrying anything of value haha. Then its off to go through the customs check, gads have to declare how much money I'm bringing back, more delays, He waves me through!!!!!

See it does pay to declare every thing every time. Now I am declare person honest and I never have any problems. Good stuff.

Get home and see if everything is unbroken and have a gin and a smoke and tell my Mom how life went on the ship, bla bla bla. Story to come later.

Slept until 11:30 the next day, dreaming about work on the ship, gads its going to take days to relax the mind.

Up fro some boiled eggs home made toast and home made apricot jam and read the news papers, aaahhhhhhhh.

Oh wait its time for my afternoon nap

aaaaahhhhhhhhh

That’s it for the first entry

Tuesday, Sep 13, 2005 - 07:45am (PDT) Edit Delete 0 Comments Permanent Link