Sunday, January 22, 2017

"Hill Station" Chai Tea

How I learned to make Chai Tea

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Spiced Chai Tea - shown with the "Reed Straw
Tea time is my age-old friend.  To share a cup of tea is love and friendship.  To savor a cup of tea is a chance to pause.... and breath.

I first tried the Chai Tea Latte at the coffee house on the advice of a friend, and was instantly hooked! From then on I tried different "Chai Tea" products and tea bags - all to have them disappoint me. I am not sure if what I tried had a different balance of spices?  Or the quality of the tea leaves?

I ran across a Facebook post that showed how to make Chai Tea and was intrigued. Before I even tried the method and recipe in the post, it spurred a conversation with a man that frequents India! This was good luck for me, and now, out of that conversation, I have developed my own method to make Chai Tea.

First, the spice "brew" needs to be made separately for the Tea.  Long ago, I read up on the art of tea making.  It is a big deal not to steep those tea leaves too long.  My rule, 5 minutes, black tea, and 3 minutes, green tea.

Now, back to the spices - the conversation went like this:
"My chai blend is gleaned from a restaurant in India: Black Tea Cinnamon, Ginger, Cloves, Sesame Seeds, Black Pepper, Red Pepper, Cardamom, Fennel Seed, Vanilla Bean, and Nutmeg
If you try it yourself, know that it takes awhile for the Sesame Seeds and Cinnamon Bark to suffuse. And don't over do the Black and Red Pepper."

We agreed that a Crockpot is one good way to make this brew.  And that the brew can be used over a period of a couple of days if you "refresh" it periodically with another slice of fresh Ginger.  The tea is added to the cup of spice brew so as not to steep the tea leaves too long.  You can use tea bags or an infuser.

So into my pot of water go the cinnamon sticks and the sesame seeds first, giving that the most time to steep before adding the additional spices:

2 cinnamon sticks
1 t. of sesame seeds
then add:
1 slice of fresh ginger
2 whole cloves
2 whole cardamom pods - crushed
1 T. of Fennel Seed - crushed
1 small piece of whole nutmeg (or a grating)
1/2 of a vanilla bean (split)

Let this brew steep for a couple of hours. You can use a warming plate or the warming tray of your coffee maker, as well as a crockpot for this.
Pour the spiced brew into a cup.
Add quality tea leaves in an infuser or tea bags to the cup. Use the recommended steeping time guidelines for tea. Remove the tea leaves (or bag).

To serve: You can add cream and sugar but I love it without!

My Facebook friend added to the conversation:
"If your experiments lead to something that needs a name I think 'Hill Station Chai' would be appropriate. In the days of the Raj, Hill Stations were where you could get away from the heat and dust of the dry season. Not everyone could afford it, but not everyone was able to afford the selection of spices in the more elaborate chais, either."

Now to sip my tea while my mind drifts to visions of life in India.....

Friday, December 16, 2016

Press Release - December 2016

StrawSleeves - The Next Step in Sustainable Living

Linden, CA - December 16, 2016 - 500 MILLION single use, plastic straws are used and discarded in the USA every day! Reusable straws provide a solution to this environmental problem as straw users learn the importance to refuse plastic and opt for sustainable straw choices. StrawSleeves provides a practical way to carry reusable straws while traveling, shopping, or eating out.

Bring Your Own Straw - Packing your reusable water bottles, coffee cups, and utensils promotes the practice of "reuse" over accepting single use plastics in our daily routine. Straw users can choose from the many types of reusable straws on the market and now have a way to pack and carry their personal straw easily in the cloth sleeves. The sleeves are designed to keep the straw clean and protected from contact with other items in their tote-bag, glove-box, pocketbook, backpack, or picnic basket.

Hemp and Reclaimed Fabrics - Materials used in the making of the sleeves are sustainable, plastic free choices.  100% Hemp Fabric from Romania is offered in four colors. Hemp is a sustainable resource, not requiring pesticides, and has natural anti-bacteria and anti-fungal properties that benefit food utensil storage. Triple washed reclaimed denim and denim weight fabrics are used for making the sleeves as an additional choice and are offered in earth-tone colors. All straw sleeves are self-lined, triple stitched and have an "invisible inner cuff" that prevents the straw from sliding out of the pocket, requiring no ties or fasteners, a convenient choice to transport and access your straw. The fabrics and sleeves are designed to withstand frequent laundering by hand or machine and are ideal for many types of reusable straws including stainless steel, titanium, copper, bamboo, sterling silver, and glass.

New Multi-Utensil Packs – Cloth carriers with four sections are now available as an additional StrawSleeves line. These packs hold a number of straws, chopsticks, utensils, and cleaning brushes as well as other items such as art supplies or makeup brushes. Fabrics used are 100% cotton or reclaimed materials.

Sleeves Bearing Store Brands - Current StrawSleeves sales are mostly business-to-business with several straw manufacturers and eco stores branding the sleeves with their own business logo.  Wholesale and Distributor pricing is based on the quantity of each order. Selecting the highest standing businesses that promote plastic free solutions is the object of the StrawSleeves Company in the effort to promote solutions to the environmental issues of plastic waste.

Social Media Love - To learn more about StrawSleeves and see photos and videos, please go to the StrawSleeves Instagram page where you will find @StrawSleeves and the StrawSleeves community engaging in discussions and ideas that encourage us all to take that next step toward a sustainable lifestyle.

Plastic Free Donations - StrawSleeves considers requests to donate sleeves for worthy plastic free causes. Please email inquiries to for consideration.

StrawSleeves on Etsy - Individual retail StrawSleeves sales are active on Etsy.

B2B Sales inquiries and Sample requests:  Please contact Cheri Newcomb directly.

Press Contact
Name:  Cheri Newcomb
Instagram: @StrawSleeves Facebook: @StrawSleeves

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Multi-Utensil Pack for straws, chopsticks, utensils, cleaning brushes, etc...

reusable straw, straws, strawsleeves, byo, byostraw, carry your straw
StrawSleeves - to bring your own reusable straw!

Sunday, October 30, 2016

Olive - Walnut Bread

Olive-Walnut Bread Recipe

olive oil, olives, graber olives, bread, yeast bread.recipe, olive, walnut, cheese bread
Olive -Walnut Bread made with Graber Olive products

This recipe is adapted from some traditional Olive Bread Recipes and produces a rustic, savory loaf of bread. This recipe involves no kneading, unlike most yeast bread recipes. I made this bread using Graber Olive Products found at the Graber Olive House.

Feel free to up the herb proportions, I did not want to overpower the taste of the walnuts.

This bread is perfect to serve any time of year, but especially wonderful to serve this in the late Autumn months gathered around a warm fire. For some ideas on table settings and place setting etiquette, check out this blog.

 Enjoy! Please do share any adaption you decide to make to this recipe in comments!

      3 cups Bread Flour, plus more for work surface
      1/2 teaspoon Sea Salt (the olives & cheese have added salt content)
      1 teaspoon instant or active-dry Yeast
      1/2 teaspoon dried, ground Rosemary
      1/2 teaspoon dried, ground Green Onion (or Onion Powder)
      1/2 cups of finely chopped Walnut meats
      1 1/2 cups coarsely grated Asiago Cheese
      1  can (seeded & cut in thick slices & pieces) Graber Olives
      1 1/2 cups cool water (55 to 65 degrees), plus more as needed
      2 teaspoons of Graber Olive Oil

In a medium bowl, stir together flour, salt, and yeast; stir in cheese and olives. Add water and, using a wooden spoon or your hand, mix until a wet, sticky dough forms, about 30 seconds, adding additional water, 1 tablespoon at a time, if needed. Cover bowl with plastic wrap and let stand at room temperature until dough has doubled in size and surface becomes dotted with bubbles, 12 to 18 hours. It works well to plan this timing the night before. Generously flour work surface; scrape dough onto work surface. Lightly flour hands, a bowl scraper, or a spatula and lift edges of dough toward the center. Nudge and tuck edges of dough to make round.

Place a piece of parchment paper on work surface and generously dust with flour. Gently place dough on parchment. If dough is tacky, lightly dust top with flour. Cover dough loosely with parchment paper and two clean kitchen towels. Let dough stand in a warm, draft-free spot until almost doubled in size, 1 to 2 hours.
Gently poke dough with your finger; dough should hold the impression. If it springs back, let rise 15 minutes more.

Ten minutes before dough has finished rising, use olive oil to coat the inside of a large, Pyrex bowl. Preheat oven to 425 degrees (convection oven preferred.) Place a Pizza stone in the center of the oven rack and a Pyrex bowl in the center of the stone.

Using pot holders, carefully remove preheated Pyrex Bowl from oven and uncover. Uncover bread and loosen bottom with a large spatula. With the aid of the parchment paper, invert bread dough into preheated bowl. Cover bowl with a well fitted, oven heat safe Pyrex lid and transfer to oven; bake for 30 minutes.

Uncover and continue baking until bread is dark brown but not burnt, 15 to 30 minutes more. At this point you can carefully transfer the bread from the bowl, right onto the pizza stone and turn up the over to 450 degrees. The timing will depend on your oven and my nose (smell wafting through the house) usually tells me the exact moment it is done.  You want the bread crust dark brown but not burnt.  Transfer to a bread board to cool.
Serve with Graber Olive Oil - Balsamic Vinegar in a dipping bowl with added dried herbs of your choice.
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Olive - Walnut Bread

olive loaf, cheese, asiago, walnut, graber olives, olive oil

Sunday, September 11, 2016

Straws, the next plastic bag...

September seems to be straw awareness month, as the online buzz brings an awareness factor of how we are not thinking about the consequences of using and discarding plastic straws day after day.  The statistics are repeated post after post, not just how many straws are used each day, (500,000,000 per day in the USA alone) but also how long it takes for the plastic to degrade. Well, it actually does not - plastic straws are made to last - get this - HUNDREDS of years!  Not so good for something you use for a few minutes and then toss it.

Plastic straws are accumulating at an alarming rate, and just like the plastic bag that faces bans in most areas, straw use is being scrutinized!

My work in the reusable straw industry for the past 9 years has introduced me to many amazing warriors on the straw front.  But let's be serious here, it's not just straws. It's the idea of single use consumerism in a "throw away" society. The consequences of our habits, if we do not pay attention and try to change some of our once accepted behaviors, will be problematic for many generations to come. 

Leading the way are a number of organizations and projects to help us understand the idea of how we might change our thinking and choose differently.

StrawSleeves on Instagram follows numerous beach cleanup operations, some highly organized, some just a lone soul or small family that go out every day and pick up trash in parks, on beaches, and on city streets. Photos posted of what we all leave behind, collectively speaking, are graphic, disgusting, and the photographers are true heroes that care enough to make a small dent in an atrocious problem.

Celebrities like Ed Begley Jr., Jack Johnson, and Adrian Grenier bring awareness out into the public eye by their examples and convictions that the public has a responsibility toward the care of our planet. This is one thing that we all share regardless of fame, the fact that we all live here on planet Earth.
Graphic credit
UKonserve posted on their blog that they estimate their own reusable straw sales have saved 74,000,000 plastic straws from the waste stream! Impressive number! They even tell where to buy cloth cases made for all types of reusable straws and include a link to a tutorial showing how you can make your own carrying case, After all, it's hard to refuse the plastic straw if you do not have your reusable straw along for the ride.

The Last PlasticStraw and One Less Straw are busy offering ideas and incentives to participants in their campaigns. The Surfrider Foundation provides guidelines and information to businesses through the Ocean Friendly Restaurants website that is quickly signing up Hotels and Restaurants to stop supplying plastic straws to customers and to implement "straws on request" policies. Milo Cress of Be Straw Free founded this idea when he was just 9 years old. Now, if children can figure this stuff out, we should all be able to come up with some collective solutions on a grander scale!

StrawSleeves reposted a Starbucks video and questioned the news story that they were sticking to green plastic straws due to children harming themselves on the stainless steel straws they were providing as a retail option. Some of the commenters wondered about the quality of the stainless steel straws (most have rounded edges) and the "safety" of a rigid plastic reusable straw in the case of a child falling with the straw in their mouth. 
Starbucks, we know you can do better!

STRAWSfilm is currently in final stages of film production. This important documentary will be made available to educational institutions, lobbyists, and government forums for the better understanding of the impact of our accumulative straw use. The film includes interviews with the biology team that extracted a plastic straw from the nostril of a sea turtle last year. The video went viral on a global scale!

With so many choices of reusable straws, there are still many who cannot get past the desire to stay with single use straws. The good news here is that there are paper straws, while somewhat wasteful, they do eliminate many of the harms of the plastic factor in toxicity and how long they last. One company is manufacturing straws inspired by the history of the "first straw", made of - straw!  Rye grain is farmed and harvested, and the remaining straw is specially cut and cured to create a truly renewable single use straw!

Whether you refuse, reuse, or just start to reconsider, change is in the winds and the wonder age of the "Tupperware Age" conveniences have been found to be not so convenient after all.

Monday, June 20, 2016

Perfect Pizza

 Finally!  The Perfect Pizza!

Raising 4 kids, 3 of which worked in pizza restaurants (back in the day) brought some great pizzas into our home!  Not to mention the pizza making techniques that were shared through time.  We even started having a "make our own" pizza night on Christmas Eve!  That is when I was informed that I was doing it all wrong!
pizza, vegtables, dough, cheese, sauce 
Throw in the fact that, due to health reasons, low sodium meals are a must at our house.  We keep the salt shaker out for guests and advise that all of the meals are cooked without salt.  That is the easy part.  Reading labels and picking and choosing ingredients that are not salt laden is the hard part.  I have had many years of practice!

The word perfect is just my "for now" word.  If this recipe were truly perfect, then you would make, and can your own pizza sauce from the bounty of your vegetable garden! And you would use homemade Mozzarella cheese!

 But here is how I do it NOW!

For the dough:
4 cups unbleached flour (bread flour works best)
1 3/4 cups warm water (divided)
3 tablespoons olive oil (more to coat the proofing bowl)
2 1/2 teaspoons dry yeast (in the jar or 1 packet will be fine)
1 teaspoon sugar
1/4 teaspoon salt
Turn oven on to 175 degrees.
Measure 3/4 cup of warm water (you will add the other cup of warm water later) and add the yeast and the sugar - dissolve, let sit 5 minutes until if foams.  Now turn off the oven. assemble all the other ingredients in a bowl, then add the foamy yeast stuff and stir it all with a spoon.

Now if you decide to just dump everything together and skip dissolving the yeast first, it still will turn out fine - I am telling you the way I learned to get the dough just perfect!

I use a dough hook on a mixer for about 3 or 4 minutes for the kneading, then I take half of the dough and place it in an oiled storage bag, it goes in the fridge for another pizza in about 5 days or so. I place the other half in a large oiled bowl, turn to coat the entire ball of dough, and place in that preheated but previously turned off oven for no more than 45 minutes. (Do NOT over proof the dough, or you will not know how perfect it could have been!)  You now have enough time to get the rest of the ingredients prepared......

As I said, I do not can my own pizza sauce, and there brands lower sodium then Trader Joe's brand, but they just do not taste that good, so this is what I use.  About 1/3 jar is what you need for one pizza.  It's 350 mg. of sodium per 1/4 cup - this (and the cheese) is where I choose to budget the sodium content.

Thinly slice: 
Red Onion, Green Onion, (or both)
Colored Bell Peppers (your choice)
Black Olives
Fresh Mushrooms

Put the slices on a dinner plate, each ingredient should take up the space of about 1/4 of the plate.  Too much of the toppings can make the pizza soggy, you don't want that!

Grate 1/2 lb. of Mozzarella Cheese - a little more is ok, we are trying to watch the sodium at our house. We tried substituting for a lower sodium cheese, like Swiss, but it tasted like a combination quiche-pizza!  A different animal.  Got to have the Mozzarella!

I find a cheese at Costco that we use as a Parmesan replacement, I use a fine grate to process it and I only add a tiny bit to this pizza.  It is called Lake Country Asiago Cheese and bears the Kirkland Brand.

OK, now on with it - take out the dough and a rolling pin and a floured bread board. 
Preheat your oven - I use "convect roast" at 425 degrees, but you might have to use 450 degrees if you do not have convect options on your oven.

Roll out the dough, place on a pizza stone (important) and heap up the edges of dough a little, spoon on and spread the sauce, sprinkle all but a  handful of Mozzarella Cheese, decorate with your veggie slices, sprinkle remainder of cheese and a light sprinkle of the finely grated Asiago cheese at the end - THEN a light sprinkle (about a teaspoon) of crushed red pepper flakes (optional) before it goes it goes into that hot oven!

25 minutes!
(But check in 15 or 20, you might get a different time depending on the performance of your oven.)

Let me know if you make a perfect pizza!  Enjoy!

footnote:  You can find some truly unique and delicious cooking ideas by following my daughter's blog: McMillen Kitchen.  You are welcome!  ;)

Tuesday, January 5, 2016

Selling The House

Selling the House
by Cheryl Newcomb

 The old familiar sight of "For Sale" signs are popping up all over the neighborhood showing increased activity on the housing market, a good thing after a long and depressed market for years. The rises and declines of home sales will often the timing for those who are motivated to make this change for any reason, steering the seller through the pending chapter change.  First, the staging must take place to get that sale, however long it might take. 

 Hearing the chatter of friends and family sharing their experiences with their own process of "showing" the house has my attentions as I remember my own efforts in this arena, many years ago.  Some things we just do not forget!  The frustrations, fears, and tireless efforts to entice a buyer so they can move on with their own life's plans can quickly become drudgery in routine.  Re-sweeping an almost clean floor, polishing a doorknob as you quickly exit - late for work again!  I remind those who share these experiences with me, using those magic words in response, the same words that pulled me through the same process so many years ago - It Only Takes One Buyer!  Once that happens, the whole process is behind you and your new adventures wait.

To look back at this intense but fleeting moment (depending on how often you sell and buy homes in your lifetime) can bring a perspective of defining moments to life's circumstances.  It is much like the year you graduated from High School, a reference point - Just like your graduating year, you will recite the year you moved from one house to another. You find yourself using the address of where you lived to define the era.  Selling a house for any reason is one of the big page-turners, a means big change!

 Digging through old folders of paperwork produced the email that I sent to my family once the offer was accepted on my last house.  While "methods" of fresh baking bread and vases of flowers are widely used techniques for enticing a buyer for sale of a house, it was a magic moment for me to think back on the events that surrounded the sale of the house where my children had grown up.
Sent: May 14, 2001

Subject: Strawberries

Our house was on the market for 60 days. We would get about one showing per week, which is typical of our area.  Showing a house with three teenagers and the busy schedules that go along with that is a pain to lay the least!   The kids were real good about it, picking up every morning, making beds, etc....

 We got a call on Saturday night that there would be a showing on Sunday at 4:00PM.  The kids had a picnic to go to that day and I had to go to town to get groceries because my car was going into the shop the next day.  I came home with a car loaded with groceries and a "feeling" about this particular showing.  Barely was there time to put the groceries away and spit shine everything to make the proper impressions.  I packed the fridge, got out the dust rag and mop and hurried through the tiresome routine, but had forgotten to put away the flat of freshly picked strawberries that I had bought at the fruit stand.

 They were as big as red apples, and the reddest I had ever seen!  As I checked the clock, I realized there was no time to pare up the berries and no room in the fridge to slip the whole flat in so I got out a huge white bowl and just dumped them in and placed it on the kitchen table nest to a crystal vase and a basket of napkins...  The sun was streaming in the kitchen windows and the strawberries sparkled!  It gave the perfect "Country" effect.

 The call came in at about 10:00PM that night.  We had an offer!  Cassie heard me on the phone and was having one of her typical restless nights so she came in to ask me about the offer, she knew I was excited!  She lay down beside me in my bed and after a while she whispered, "Mom, I know what sold the house."  "It was the strawberries!"  I told her that I thought she was right and sent her to bed.

 A week later I was becoming anxious about the motor home not being sold through I had been aggressively advertising and showing the RV to potential buyers for months.  With inflated gas prices as front-page news, the chances of a reasonable sale were dwindling and I feared not being able to get out of the loan. I was waiting on a possible offer of the only interested party I had lined up so far.  Cassie suggested a bowl of strawberries might do the trick.  So I shrugged as I took out the bowl of fruit and the offer come in the very next day!

 It looks like the page turning is finally taking place! We are packed and ready to move into our new home and you bet I will put a big bowl of fresh strawberries on the kitchen table!

Wednesday, May 20, 2015

To Remember Nam

The picture speaks a thousand words... and so many more.  My cousin posted this photo on Facebook and the comment thread it produced is full of memories that tug at hearts. Little truths leach out from those who were there.  The unspoken... remaining so because there are no words. The occupation of Viet Nam, a war that continued for decades.... that sent so many young boys overseas.  An era that is never lost or forgotten as many may think.

Viet Nam ~ 1970
 I was around 11 - 13ish years old during this 60's - early 70's era. My own age group of peers really do not know the "feeling" that goes with this time. Only those that had close family members serve in Viet Nam would know what I came to understand. Though there were many who served, many shared little of what they experienced upon their return. The painful truths were stuffed away as young men tried to come back and be the way they were when they left for their tour of duty. Only to find that coming home was painful as well.

 It was a time of confusion, conflict, the quest for peace was demonstrated amidst a time when support for our troops was needed most.  Loyalties were tested, sons were lost to war, protests, marches, political unrest, and violence erupted even as people tried their hardest to escape the mounting tensions and seek their own calm within the turbulence.

 Five of my cousins served in Nam, with two of them returning home by way of my family's West Coast residence.  I was excited each time there was news of a "visit" from one of my cousins, only to learn that these visits would hold a significance of this era in my heart that would last a lifetime.  I quickly figured out this was not the same as when relatives vacationed and stayed at our house in California.  This was more of a passage, so to speak.  An important one.

My memories that are connected to these events are of packaging homemade cookies, using plain popped popcorn to absorb the shock of the long trip and rough handling as they were transported half way around the world.  This project was spearheaded in our home by my sister, 7 years my senior. It was her classmates and the cousins that were her age that disappeared as one by one so many were drafted into service.  As more boys left for Viet Nam, more girls packed care packages.... this went on for years.

 Upon one cousin's return from his tour in Viet Nam, I remember my Mom putting his uniform in the washing machine over and over again, as he protested.  She was determined to get the smell of the jungle out of it, he told her he would just dispose of it, there was no use. The washer chugged and the whole house smelled of it!  I can still smell that strong, dank, putrid smell of the jungle that followed each of them home.  It does not wash away.

As another cousin came through via San Francisco, we had to go get him at the hospital; he was recovering from a virus that affected his lungs.  I always looked up to these cousins; they were older than I, and wiser.  I longed to be their age and know more about the world.  I was still learning.  

 I first saw my cousin in a hospital bed. He looked different from the boy that gave us rides on his brother's motorcycle in Wyoming. I saw his expression, clearly glad to be "home".  In contrast, I will never forget what was shared or the struggle in his eyes to understand.  His need for normalcy came first, then the long road ahead of many decades to try to make sense of the times. And heal. His lungs healed quickly, his soul, not so much.

 I now realize, that they were just young boys with little roots of identity just starting to form in there hearts...

 I had a conversation with my parents in the 90s. I brought up the 60s era and describing it as a pivotal time and how I saw it as a catalyst for some of the diversity that I see as beneficial to our society. They disagreed!  They remembered this time as extremely painful with emotions scattered. Fear and tragedy were so prevalent as the headlines showed unrest and there were disagreements about almost everything. I could see that these memories are difficult for them, even so many years later. Here was a generation that had witnessed WW11 and the Great Depression.  They had rebuilt their continuance only to have the rug pulled out from under them once again - this time with little direction as so many energies were divided.  It was like the puzzle pieces were just thrown up into the air and no one knew how they would scatter or where they would land, or how to put the puzzle back together again.

The recent posting of this photograph on Facebook brought modern day comments that I will share. My admiration goes out to those who speak of these events that they have spent a lifetime coping with. A part of their being lives these milestones day after day.

Out of 20 grandchildren of my grandparents, five cousins served in Viet Nam - there were 20 of us!
Terry was there in 1970-71
Ron was there in 1968-1969
Al was there March 1968 to December 1968.

Al: "The Army lost my records for a year so I didn't have much time left when I went over. If you had to be lost, San Antonio was a better place to be than Vietnam. I got a full-time job as a pharmacist and moonlighted at being in the Army. Can you be AWOL if you don't officially exist? I was an E-2, the second lowest rank, but I had an apartment where my next door neighbor was a Lieutenant Colonel."

Al: "Allen was there in 1964. He went on a troop ship. It took about a month to get there. When they got there they had to climb down cargo nets to get off. They had few creature comforts at that time."

Al:  " Gary was there during the time I was. We talked on the phone about getting together when he came to Vung Tau but it didn't work out."

The conversations continued:
(Speaking of the photograph)

Terry: I showed this photo to a friend, Rod, yesterday. Now I cant stop thinking about these guys. Thought I would share it with you again.

Al: As many times as you want to share it, Terry is OK with me. I wear a "Vietnam Veteran" cap about 99% of the time. Guys come up to me all the time and after we talk a little they say, "I've never told anybody this before but...." When they finish I tell them that my story is a little different. I was a pharmacist in Vung Tau an in- country R&R center. My weapon of choice was a syringe of penicillin. I never shot at a VC but I killed a lot of VD. They laugh and go on their way. I feel like they got something out in the open for the first time and I made them laugh to let them know that everything can be OK. Maybe it is not OK yet but it can be.

Terry: Al, Vung Tau was a life saver for us grunts. Went there 4 or 5 times. Yeah it doesn't matter what we did in Nam we all understand each other. And we are there for each other.

Al: On the rare occasion when someone wants to give me a hard time I tell them that I have talked to hundreds, if not thousands of Vietnamese and not one of them has ever said that America should not have done what we did. We paid a high price but the Vietnamese paid an even higher price especially after the Americans left. When I tell older Vietnamese that I was in Vung Tau they almost always respond with "That is where I made my escape." Then they pour out their story, too. I rarely try to make them laugh. The usually end by grasping my hand and bowing their head and saying thank you.

And this photo, gently inserted as a comment by Jan:

And, of course there was the reference to the beer.....
Richard: Good old Pabst Blue Ribbon beer. Ahhhhhhh

Terry: PBR'S at 100 degrees. Almost burn your lips.

Richard: 88 cases on a pallet.

Richard: Up on the DMZ we got mostly Ballantine beer. It sucked.
Al: Did you have to pay for it? In Vung Tau it was 10 cents per can.
Terry: Not on the fire base cuz we were the guys that were crazy and cried guns. Beer was free.

Al: in Vung Tau there was a screw-up platoon. They guarded the supply depots. About once a month a pallet of beer disappeared. The top brands were always available in the Mi mi bar. It was the Miami bar but the a fell off.

The sharing of this photo says so many different things, some of which I have not heard as it speaks to so many! I see the camaraderie and the paradox of loneliness. A group of soldiers, longing to go home but keeping each other strong. No doubt, the connections are visible here. Connections that stood the test of time, some transcending death itself - and the messages will carry forth, for generations to come. 

As the quest for Peace shows that Love reigns, even when there is no peace...