Here I am at the Kung-Fu Natural Foods restaurant that I set up along lines decided by David Carradine; he had to drop out when the studio refused to let him take part. The paintings that month were by Schwaderer and Hirschfeld.
Within one month, Kung-Fu was in the black. Cost to set up, including licenses, inspections, equipment and supplies, $9,000 flat. I couldn’t do the same today for under $150,000.
http://youtu.be/vijf8TU4dEQ
This deck is designed as a personalized website deck. Order 20 or more to qualify.
http://youtu.be/uYKgT8ZM3_Q
This deck is just pure fun. Terrific point-of-purchase register item for a food shop, bakery, deli, even great for a pushcart hot-dog operation! Find out about wholesaling this deck!!!
See You At The Top!!!
gorby
Here’s a sample of the upcoming Dance & Movement Workshop, which will also combine fountain-making, Feng-Shui Zen Gardening, classes in Hollywood Fast-Draw and of course there will be lots of unusual dessert offerings from the Sacred Kitchen!!!
With luck, you can find out more about the Dance & Movement Workshop by contacting someone here. I don’t do windows.
Many years ago, as the crow flies and the water flows under the bridge and over the dam, I had a pet parakeet named Jimmy. The specific reason I had a parakeet and not a dog or cat was that we lived in Stuyvesant Town, a recently-built housing project in New York City’s lower east side. Continue reading
Let’s say you and your all-night party walk into an all-night diner that looks
like that famous one in the famous painting, you know which one I mean.
There’s nobody at the counter, but there is a fry-cook at the stove, so you
decide to shout out your order, because you know what your friends want,
and as a former “bubble dancer”, or dishwasher, also known as a Hydro-
Ceramic Engineer”, you happen to know restaurant slang!
“Hey,” you bark like a seasoned waiter or waitress, “Gimme a bowl o’ red,
clean up the kitchen, burn one, burn the British, wreck ’em with zeppelins in
a fog, irish turkey with a dog biscuit, cup o’ mud and a jack high & dry! Cow
feed bridge party, bossy in a bowl!”
What in hell did you just order, you ask… Well, here’s the breakdown:
A “bowl o’ red” is a bowl of red beans, generally Santa Fe style with plenty of
flavor and lots of chili peppers mixed in real good. A real bowl o’ red will take
the roof clean off your mouth and leave you with a cloud of steam rising
from the hole in your head.
“Clean up the kitchen” is the same as “gentleman will take a chance” — it’s
corned-beef hash. Beef on toast is, as you vets will know, “shit on a single”.
“Burn one” means to the short-order or fry cook “throw another burger on
the fire”, but “Burn the British” means to fork-split and toast an English
muffin.
“Wreck ’em with zeppelins in a fog” means that one of your companions is
fond of scrambled eggs with sausages in a mound of mashed potatoes.
“Irish turkey with a doggie biscuit” is restaurant lingo for corned beef &
cabbage with a cracker.
“Cup o’ mud is coffee, and a Jack is not jack cheese, as you’d maybe think,
but a grilled American cheese sandwich, named after comedian Jack
Benny, who made them famous with his radio commercial for Kraft cheese –
– oh, and your friend wants it “high and dry”, meaning without all the fancy
dressings and stuff.
That “cow-feed bridge party” means that four in your party want a salad
before their main course and you probably already figured out that “bossy in
a bowl” is a cow in a pot, meaning, of course, “beef stew”.
So, next time you’re in a restaurant, you’ll know how to ask for what you
want, as long as it’s one of the items I’ve mentioned above!
gorby