HAPPY EARTH DAY 2017!

HAPPY EARTH DAY 2017!

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Paramount Ranch, Agoura, California

LOVE YOUR MOTHER EARTH!

Earth (AKA “the World” or “the Globe”) is the third planet from the Sun and is the birthplace of humanity and the cradle of human civilization.

earth-day-2017-5650394117046272-s‘s Earth Day Doodle!

Earth is approximately 4.6 billion years old. The oldest known rocks are about 4 billion years old (rocks older than 3 billion years are rare) and the oldest fossils of living organisms are less than 3.9 billion years old. With a radius of 3,959 miles, Earth is the biggest of the known terrestrial planets, and the fifth largest in our solar system.

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Planet Earth, Sol System, Milky Way Galaxy, Universe

71 Percent of the Earth’s surface is covered with water. Earth’s atmosphere is 77% nitrogen, 21% oxygen, with traces of argon, carbon dioxide and water (H20). Earth’s oceans have an average depth of about 2.5 miles and contains 97 percent of the planet’s water. Earth has a central (inner and outer) core, a rocky mantle and a solid crust.

The name “Earth” is at least 1,000 years old and it is the only planet whose name doesn’t come from from Greek or Roman mythology. The name is from Old English and Germanic origins and means “ground”.

Earth orbits the sun and completes one daily rotation every 23.9 hours. It takes 365.25 days to complete a one year trip around the sun.  The Earth’s axis is tilted 23.4 degrees to the plane of the planet’s orbit around the sun and this causes the cycle of seasons.

Earth is the only known planet that has a single moon. The moon is (an average distance of) 238,855 miles away from Earth.

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Planet Earth, Sol System, Milky Way Galaxy, Universe

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A beautiful Waikoloa sunset on the Big Island of Hawaii 

We Can Run
by John Barlow & Brent Mydland

We don’t own this place though we act as if we did
It belongs to the children of our children’s kids
The actual owners haven’t even been born yet

But we never tend the garden and we rarely pay the rent
Most of it is broken and the rest of it is bent
Put it all on plastic and I wonder where we’ll be when the bills hit

We can run but we can’t hide from it
Of all possible worlds we only got one, we gotta ride on it
Whatever we’ve done we’ll never get far from what we leave behind
Baby we can run, run, run but we can’t hide

Well I’m dumping my trash in your back yard
Making certain you don’t notice really isn’t so hard
You’re so busy with your guns and all of your excuses to use them

Well it’s oil for the rich and babies for the poor
We’ve got everyone believing that more is more
If a reckoning comes maybe we’ll know what to do then

We can run but we can’t hide from it
Of all possible worlds we only got one, we gotta ride on it
Whatever we’ve done we’ll never get far from what we leave behind
Baby we can run, run, run but we can’t hide

All these complications seem to leave no choice
I heard the tongues of billions speak with just one voice
Saying just leave all the rest to me, I need it worse than you, you see
Then I heard the sound of one child crying

Today I went out walking in the amber wind
There’s a hole in the sky where the light pours in
I remember the days when I wasn’t afraid of the sunshine

But now it beats down on the ashphalt land
Like a hammering blow from God’s left hand
What little still grows
Cringes in the shade till the night-time

We can run but we can’t hide from it
Of all possible worlds we only got one, we gotta ride on it
Whatever we’ve done we’ll never get far from what we leave behind
Baby we can run, run, run but we can’t hide (….no, we can’t hide.)

 

Hawaii 28 - Hana Maui

Waimoku Falls – Hana, Maui (copyright 2010 JoshWillTravel)

 

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Can You Handle The Truth?

 

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Wild Geese Over the San Fernando Valley

LOVE YOUR MOTHER EARTH!

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“It’s Not Nice To Fool Mother Nature!”

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Dena Dietrich as Chiffon’s Mother Nature

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Yosemite Falls – Yosemite Valley, California 

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“Where’s The Beef?”

“Where’s The Beef?”

WARNING! Vegans and Vegetarians may want to skip this Blog.

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Clara Peller asks “Where’s The Beef?” in 1984

Beef is the name for meat from cattle.
Beef can be harvested from bulls, cows, heifers or steers.

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Habit Burger Grill – Double BBQ Bacon Charburger with Cheese!

“Let’s Play Know Your Cuts of Meat!” – David Letterman

Beef muscle (MEAT) is cut into roasts, short ribs or steaks.
Cuts: filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.
Some cuts are processed (corned beef and beef jerky) and trimmings are ground, minced or used in sausages. Blood is used in some varieties of blood sausage.
Other parts: the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (the pancreas and thymus are called sweetbreads), the heart, the brain, the kidneys and testicles (called calf friesprairie oysters or Rocky Mountain oysters in the U.S.) are eaten too. Some intestines are cooked and eaten, but more often they are cleaned and used as natural sausage casings. The bones are used for making beef stock and gelatin.

Beef is the third most consumed meat in the world, accounting for about 25% of meat production worldwide (after pork 38% and poultry 30%).

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“Where’s The Beef?”

Beef is first divided into primal cuts during butchering.
Primal cuts are large pieces of meat initially separated from the animal’s carcass.
Steaks and other subdivisions are cut from these basic sections.

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Steak! (Before)

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Steak! (After)

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Steak-On-A-Stake at the Renaissance Pleasure Faire

“Beef….it’s what’s for dinner.”

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Porcini-Rubbed Ribeye and Fingerling Potatoes at Mozza Osteria in Hollywood

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$29 Room Service Bacon Cheeseburger and Fries at the MGM Grand in Las Vegas

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Steak Diane at Yoshi’s in San Francisco

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Steak Dinner at Carnevino at the Palazzo Hotel in Las Vegas

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Bone-in Ribeye Steak w/fries at the Texas Roadhouse BBQ in Medford, Oregon

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2 AM Pastrami Sandwich at Tommy’s Joynt in San Francisco!

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Christmas Dinner! Prime Rib (perfectly done) at a Friend’s in North Hollywood

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Bite-Size Short Rib & Cheese Slider at the Four Seasons Beverly Wilshire

 

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Spicy Beef Panang at Chan Dara in Larchmont Village, California

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Cooking (All You Can Eat) Beef at AYCE GOGI in Van Nuys, California

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In-N-Out Burger Double-Double With Cheese!

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Wagyu Beef (on a hot stone) – Dinner Party at N/Naka in West Los Angeles

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Bone-In Ribeye Steak at Patina at the Hollywood Bowl

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Beef For Sale at The Butcher Shop in Eagle Point, Oregon

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Cheeseburger and Fries for Lunch at the Four Seasons Westlake Village

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Steak Dinner at Carnevino at the Palazzo Hotel in Las Vegas

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Steak Sandwich and Fries at Cafe Bizou in Sherman Oaks

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Choose Your Steak for Dinner at the Texas Roadhouse BBQ in Medford, Oregon

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Chili Burger from Tommy’s at Universal City in Los Angeles

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Steak Dinner at Beasy’s on the Creek in Ashland, Oregon

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Best Pastrami Sandwich in San Francisco at Tommy’s Joynt

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Home Cooked Bone-In Ribeye Steak with Sautéed Red Onion

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Cooking Beef Behind the Glass at The Stand in Encino, California

 

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Steak-On-A-Steak!

 

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Filet Mignon at Le Sanglier in Tarzana, California

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Bacon Cheeseburger & Fries at Karl Strauss Brewery in Downtown Los Angeles

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Prime Rib at the Sunday Brunch at the LUXE Hotel on Sunset in West Los Angeles

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Bistec Empanizado (Breaded Steak) at Versailles Cuban Food in Encino

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Crusted Filet Steak at the Beverly Hilton in Beverly Hills

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BBQ Bacon Cheeseburger Lunch at Jasper’s in Medford, Oregon

 

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Sloppy Joe!

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1/2 of the Cote de Boeuf at Melisse Restaurant in Santa Monica

 

 

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NSFW Meat Humor:

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In-N-Out Burger: “Quality You Can Taste!”

FUN COOKING RECIPES
https://joshwilltravel.wordpress.com/fun-cooking-recipes/

Disney’s Secret Recipes
http://wp.me/p3dhVM-6Xo

More Fun Recipes
http://wp.me/p3dhVM-6Y3

Cooking With Kenny Rogers – DOLE Cookbook Recipes
http://wp.me/p3dhVM-6Yk

FUN COCKTAIL RECIPES
https://joshwilltravel.wordpress.com/cocktails/

Use the links below to FOLLOW and LIKE us on other social media!

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RETURN TO HOMEPAGE> http://www.joshwilltravel.wordpress.com

RIGHT CLICK AND “OPEN IN NEW WINDOW” TO VIEW OUR YOUTUBE PAGE!>

The “JoshWillTravel AdventureScope” is now available on Youtube!>
(And our Periscope videos from Katch are now posted on YouTube)
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http://www.twitter.com/joshwilltravel

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Fogo De Chao Churrascaria Brazilian Steakhouse


How did “Where’s The Beef?” become a part of the American vocabulary and an all-purpose phrase questioning the substance of an idea, event or product?

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Clara Peller (August 4, 1902 – August 11, 1987) was a manicurist and American character actress. Born on August 4, 1902 in Russia, she came to the United States at the age of 5 with an uncle and lived in Chicago, Illinois. At the age of 81, Clara starred in the 1984 “Where’s The Beef?” advertising campaign for Wendy’s restaurants, created by the Dancer Fitzgerald Sample advertising agency.
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At age 80, Clara was hired as a manicurist for a television commercial set in a Chicago barbershop. Impressed by her no-nonsense manners and unique voice, the agency signed her. She was hard of hearing and had emphysema, which limited her ability to speak long lines of dialogue, and she appeared in many TV commercials. She first attracted attention as a comical cleaning lady in an ad for the new Massachusetts State Lottery game “Megabucks” in the late 1970s and later became a national cultural phenomenon  in a series of commercials for the Wendy’s Restaurant chain.

First aired on January 10, 1984, the Wendy’s commercial “Fluffy Bun” portrayed a fictional competitor “Home of the Big Bun” where three elderly ladies are complaining about an enormous hamburger bun containing a tiny hamburger patty. Two of the women comment on the size of the bun and they are interrupted by Peller’s character, who looks around in vain  while making the outraged demand: “Where’s The Beef?”

“Where’s The Beef?” became a catchphrase (before viral video) across the United States.
The actress made the three-word phrase a cultural phenomenon, achieved Andy Warhol’s “15 minutes of fame” and became an instant star. Sequels to the spots featured her yelling her famous line in various scenes and her face and the slogan were merchandised on shirts, hats, buttons, mugs, glasses, bumper stickers, frisbees, games, a commemorative plate, and all sorts of other products. Nashville songwriter and DJ Coyote McCloud wrote and performed a hit song entitled “Where’s the Beef?” released as a promotional single for Wendy’s featuring Clara Peller.

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“Where’s The Beef?” – The Game!

Wendy’s sales jumped 31% to $945 million in 1985 worldwide. Wendy’s Senior VP of Communications Denny Lynch said at the time that “with Clara we accomplished as much in five weeks as we did in 14½ years.” Former Vice-President Walter Mondale also used the line in his bid for the Democratic nomination in the 1984 presidential campaign.

The campaign ended in 1985 when Clara did a commercial for Campbell’s Prego pasta sauce, where she declares “I found it! I really found it!” After the Prego commercial aired, Wendy’s management decided to terminate her contract. Clara’s response: “I’ve made them millions and they don’t appreciate me.” Following her termination and the conclusion of the “Where’s The Beef?” campaign, Wendy’s suffered a 2 year sales slump and consumer awareness of the Wendy’s brand did not recover for another five years!

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NOTE: According to an A&E biography, “Where’s The Beef?” was actually an error made by Clara who was supposed to say “Where’s all the beef?” And another story says the line was shortened because of her emphysema.

Clara was paid scale for the first commercial and claimed she only made about $30,000 from the commercials, but Wendy’s claimed she was paid about $500,000 for her work. Clara also appeared in other commercials, did interviews and guest spots (including a cameo on “Saturday Night Live” in April 1984), made other appearances, and she had a small role in the feature film “Moving Violations.”

Clara Peller died in on August 11, 1987, one week after her 85th birthday.

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“Where’s The Beef?”



More Fun Recipes!

More Fun Recipes (and Food Infographics)!

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Here are collected recipes from my hard drive.

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Gazpacho (makes 6 servings – about 1 1/4 cups each)

Ingredients:
1 cup finely chopped unpared cucumber
1 avocado, peeled, cut into 1/2 inch cubes
1/2 cup thinly sliced green onion
3/4 tsp salt
1/2 tsp dried oregano leaves
2 tblsp red wine vinegar
1 quart tomato juice
2 tblsp olive oil
Sour Cream

Directions:
1. Place cucumber, avocado, onion, salt, oregano and vinegar in large pitcher or serving bowl. Pour tomato juice over vegetable mixture; stir gently. Cover; refrigerate 2 to 3 hours.
2. Stir olive oil into juice mixture just before serving. Top with a dollop of sour cream.

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Chipotle’s Guacamole Recipe:

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JoshWillTravel’s Easy Fresh Made Guacamole

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JoshWillTravel’s Easy Fresh Made Guacamole

Ingredients:
1 large or 2 small ripe avocados. Skined and deseeded. (Save the pit!)
finely chopped onion (white, yellow or red, a thin slice diced)
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp garlic powder (or 2 chrushed/chopped garlic cloves)
1/2 tsp ground cumin (adjust amount to taste)
1/2 tsp cayenne power (adjust amount to taste)
dash of red pepper flakes (to taste)
2 dashes of lime juice (fresh or bottled, to taste)

Optional Ingredients:
small amount of finely chopped jalapeño pepper (fresh or canned, to taste)
small amount of finely chopped fresh cilantro or dried cilantro flakes (to taste)

NOTE: Adjust the amount of spices depending on the size/ripeness of the avocado, the amount of “HEAT” you like in your guacamole and the food you are serving it with.
Don’t hide the flavor of the avocado! And if you over-spice, just add more avocado.
We do not like a lot of cilantro! (and sometimes we don’t want any at all)
Use other spices to add “Heat” instead of cilantro if you agree.

Directions: Combine all ingredients in a small-medium size bowl.
Use the back side of a fork to crush and mix the avocado, onion and spices.
DO NOT OVER MIX! Guacamole should be slightly lumpy.
Chill in the refrigerator for 10-20 minutes, serve in small bowls or as a garnish.
(to prevent “browning” place the unwashed pit in the bowl with the guacamole)

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JoshWillTravel’s Easy Fresh Made Guacamole (ingredients)

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VINTAGE RECIPES:

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OTHER RECIPES:

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Manny’s Artichoke Recipe

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Manny’s Artichoke Recipe (from Manny’s Bistro in Westwood and the Renaissance Faire)

Manny’s Churros (makes 18-20)

Ingredients:
Vegetable Oil
2 1/4 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 eggs
2/3 cup granulated sugar
3/4 cup milk
2 tblsp butter (melted)
1/2 tsp vanilla
Powdered sugar

Directions:
1. Heat oil (1-1/2 to 2 inches) to 375 degrees in a 12-inch skillet or fry pan
2. Mix flour, baking powder, salt, cinnamon and nutmeg. Beat eggs until thick and lemon-colored, about 5 minutes. Beat in granulated sugar gradually. Beat in flour mixture alternately with milk. Stir in butter and vanilla.
3. Fit a pastry tube with a large star tip.* Fill with dough. Squeeze dough into hot oil in 6-8 inch lengths, cutting off ends with a knife. Fry until golden brown, about 1-1/2 to 2 minutes on each side. Drain on paper towels; keep war. Repeat with remaining dough. Sprinkle with powdered sugar.
*Tip: A cookie press with the star plate can be used in place of the pastry tube.


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Steak-On-A-Stake (makes 6 servings)
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Steak-On-A-Stake (makes 6 servings)

Ingredients:
1-1/2 pounds of beef loin sirloin steak, boneless, 3/4″ thick
1/2 cup soy sauce
2 tblsp honey
1/2 tsp ground ginger
1 clove garlic, crushed
2 tsp sesame or vegetable oil
2 tblsp dry sherry
Pineapple chunks
Black olives

Directions:
1.  Cut meat into strips about 3/4 inch wide and 2 inches long; place in shallow baking dish. Mix remaining ingredients except pineapple and olives; pour over meat. Cover; refrigerate  and marinade 1 to 2 hours, (turn meat over in marinade at the 1/2 way point).

2. Remove beef strips from marinade. Thread on a 9 or 10 inch bamboo (or metal) skewers, using about 5 pieces of meat for each. Grill 4 inches from medium-hot coals until meat is browned, 3 to 5 minutes on each side (or broil in oven 3-4 minutes on each side)

If desired, baste with separate marinade mix (do not use marinade used for raw beef). Garnish with pineapple chunks and black olives.

TIP: Soak the bamboo skewers in water for at least 30 minutes before prepping the meat to prevent them from burning.

NOTE: We used a London Broil, cut it into chunks and broiled the meat 3-4 mins on each side instead of grilling for these pics.


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“Sticky Chicken” Dry Rub and Directions for Baked Chicken
(add flour and egg wash for a Baked “Fried Chicken”):

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Citrus Cuban Garlic Chicken (just like Versailles Restaurant’s)

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Baked Buffalo Wings
Bake at 400 degrees for 45 mins, dip in butter & sauce, bake another 45 mins
(use Frank’s Red Hot Sauce or your preferred brand):

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Orange Fruit Ice (makes about 3 pints before freezing)
or Strawberry, Lemon or any fruit flavor you wish!

Ingredients:
1/2 cup sugar
1/2 cup boiling water (CAUTION!)
3 cups orange juice (fresh squeezed is recommended)
1/4 cup fresh lemon juice
2 tsp grated orange peel
Mint sprigs

Directions:
Dissolve sugar in water; cool. Stir in juices and grated peel. Pour mixture into freezer container or ice cream maker. Freeze until firm, stirring frequently. Serve in hollowed-out orange shell if desired.* Garnish with mint sprigs.
*Tip: The juice from the fresh oranges can be used as the juice in the recipe.
NOTE: For other fruits, use a blender/juicer/food processor and adjust the amount of sugar as necessary (less for berries, more for lemon).

Lemon Fruit Ice (makes about 3 pints before freezing)

Ingredients:
1-1/2 cups sugar
4 cups boiling water (CAUTION)
3/4 cup fresh lemon juice
2 tsp grated lemon peel
Mint sprigs

Directions:
As above, use hollowed-out lemon shells if desired.


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“Fiesta” Ice Pops (makes 4 popsicles)

Ingredients:
1/4 cup fresh squeezed lemon/lime juice
2-inch knob of ginger, peeled and grated
Zest of 1 lime
1/2 cup honey-ginger simple syrup (recipe below)
1/2 cup water

Directions:
Combine all ingredients in a small bowl, stirring to combine.
Pour the mixture into ice pop molds and freeze.

Honey-Ginger Simple Syrup (makes about 2 cups)

Ingredients:
2 cups water
1 cup honey (or agave syrup)
6-inch knob of ginger, chopped

Directions:
In a small saucepan, combine water and honey (or agave syrup) on medium heat until the honey dissolves.  Add chopped ginger and simmer on very low heat for 20 minutes.  Remove and allow to cool slightly.  Strain and let cool completely to room temperature.
There will be usually be some syrup leftover. Cover and refrigerate for up to one week.

Homemade Ginger Ale

Ingredients:
1 cup club soda
3 Tbsp honey-ginger syrup
Ice

Directions:
Combine ingredients. Squeeze a lime over the top and enjoy!


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Marge’s CHOCOLATE CHIP PIE
(my friend Mark Teich’s Mom, pics below by Mark)

1. mix 1 cup sugar and 1/2 cup flour
2. add 1 stick butter (melted and cooled a bit), 2 slightly beaten eggs,
1 cup semi -sweet chocolate chips and 1 tsp vanilla
3. pour into a unbaked pie shell
4. bake 1 hour at 325 (test with toothpick when done)
5. serve with whipped cream or cool whip (my fave)


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FOOD INFOGRAPHICS:

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Margaret’s Green Goddess Dressing:

Use equal parts of mayo and light sour cream, (about 1/3 cup each), add a few tablespoons of buttermilk, a TBLSP of lemon, 2 anchovies, 2 small garlic cloves, salt, pepper, about a TBLSP of parsley, it calls for a tsp of tarragon but Margaret prefers a tsp of dill. Mix it all in a food processor or blender, refrigerate and let chill for a couple of hrs to let flavors marry.


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CLICK ON ANY SMALL PIC TO SEE A LARGER PIC AND VIEW THE GALLERY
AND THEN CLICK AGAIN TO VIEW THE PIC AT FULL SIZE!

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Disney’s Secret Recipes
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Cooking With Kenny Rogers – DOLE Cookbook Recipes
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FUN COOKING RECIPES
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FUN COCKTAIL RECIPES
https://joshwilltravel.wordpress.com/cocktails/

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JoshWillTravel’s 600th Blog Post!

JoshWillTravel’s 600th Blog Post!

http://www.JoshWillTravel.wordpress.com Blog! February 2013 – October 2016

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THANK YOU LOYAL READERS!

THANK YOU VISITORS!

THANK YOU FRIENDS!

JoshWillTravel

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600 Blog Posts! Celebrate!

Use Categories/Tags below to SEARCH for Blogs (use the Search Box top of page^^^^^^)

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600

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27 Great Travel Hacks!

27 Great Travel Hacks!

Here is a fantastic infographic!

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Happy Cinco de Mayo! It’s May the 5th! Celebrate!

Happy Cinco de Mayo! It’s May the 5th! Celebrate!

Cinco de Mayo commemorates the Mexican Army’s unlikely victory over French forces at the Battle of Puebla on May 5, 1862. Mexico’s Independence Day (from Spain) is celebrated on September 16.

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A PLETHORA OF MARIACHIS!

Cinco de Drinko!
IT’S TEQUILA TIME! Tequila is the general name for a distilled beverage made from the blue agave plant, produced in the specific region surrounding the city of Tequila, 40 miles northwest of Guadalajara and in the highlands (Los Altos) of the central western Mexican state of Jalisco. Mexican law states that Tequila can only be produced in the state of Jalisco and in certain places in the states of Guanajuato, Michoacán, Nayarit and Tamaulipas.

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TEQUILA!

The Champs! “Tequila” LIVE on the Saturday Night Beech-Nut Show on 3 May 1958
https://www.youtube.com/watch?v=Uyl7GP_VMJY

 

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Tequila with Chips & Salsa!

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Blended Margarita

The two basic categories of tequila are mixtos and 100% agave. Mixtos use no less than 51% agave, with other sugars making up the remainder. Mixtos use both glucose and fructose sugars. Tequila is usually bottled in one of five categories:

  • Blanco (“white”) or plata (“silver”): white spirit, unaged and bottled or stored immediately after distillation, or aged less than two months in stainless steel or neutral oak barrels
  • Joven (“young”) or oro (“gold”): unaged silver tequila that may be flavored with caramel coloring, oak extract, glycerin, or sugar-based syrup. Could also be the result of blending silver tequila with aged and/or extra-aged tequila.
  • Reposado (“rested”): aged a minimum of two months, but less than a year in oak barrels of any size
  • Añejo (“aged” or “vintage”): aged a minimum of one year, but less than three years in small oak barrels
  • Extra Añejo (“extra aged” or “ultra aged”): aged a minimum of three years in oak barrels, this category was established in March 2006.
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Silver Tequila w/Limes

Pee Wee Herman performs “Tequila” from “Pee Wee’s Big Adventure”
https://www.youtube.com/watch?v=UVKsd8z6scw

The Four Stages of Tequila:
2 shots “I’m rich!”
4 shots “I’m good looking!”
6 shots “I’m invisible!”
8 shots “I’m bulletproof!”

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Strawberry Margarita!

The traditional margarita uses Tequila, Cointreau and lime juice, though many variations exist and a large number of tequila drinks are made by adding fruit juice. The International Bartenders Association (IBA Official list of Cocktails) standard is 7:4:3, that is, 50% tequila, 29% Cointreau and 21% fresh lime juice

The standard margarita is a cocktail consisting of tequila, triple sec and lime or lemon juice, often served with salt on the rim of the glass. The drink is served shaken with ice (on the rocks), blended with ice (frozen margarita) or without ice (straight up).

Margarita:
1 ounce tequila
Dash of Triple Sec (or Cointreau)
Juice of 1/2 lime or lemon
Pour over crushed ice and stir. Rub the rim of a stem glass with rind of lemon or lime, spin in salt. Take care to moisten only the outer rim and apply the salt on it. The salt should just coat the rim and never mix into the cocktail. Add fresh fruit or juice for more flavor!

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TEQUILA!

Tequila Sunrise:
3 oz (6 parts) Orange juice
1-1/2 oz (3 parts) Tequila
1/2 oz (1 part) Grenadine syrup
Pour the tequila and orange juice into glass over ice. Add the grenadine, which will sink to the bottom. Do not stir. Garnish and serve on the rocks in a collins glass.

Three-Amigos

The Three Amigos!

“Take another shot of courage
Wonder why the right words never come
You just get numb
It’s another tequila sunrise, this old world
Still looks the same”
~The Eagles “Tequila Sunrise”

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Viva Mexico! (copyright 2013 JoshWillTravel)

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MEXICO!

CLICK TO SEE A LARGE PIC OF “THE REGIONAL CUISINE OF MEXICO”

“One tequila, two tequila, three tequila, more…
four tequila, five tequila, six tequila… floor.”

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“But there’s booze in the blender,
And soon it will render
That frozen concoction that helps me hang on…”

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Margarita!

“…Wasted away again in Margaritaville
Searchin’ for my lost shaker of salt.
Some people claim that there’s a woman to blame,
But I know, it’s my own damn fault.”
~Jimmy Buffet “Magaritaville”

DON’T DRINK AND DRIVE! HAVE A DESIGNATED DRIVER!

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Chipotlé Burrito Test!

Chipotlé Burrito Test!

Believe it or not, I’ve never had Chipotlé. There are so many good Mexican restaurants in Los Angeles and the San Fernando Valley that chain restaurant “fast-food” from Chipotlé was never a “go-to” option.

We had a Coupon (and it was about to expire on May 1) for a FREE Burrito, Burrito Bowl or Order of Tacos at any Chipotlé Mexican Grill. And there’s one that opened up relatively recently in Encino on Ventura Blvd and we’ve wanted to try it for awhile now.

NOTE: We’ve been hesitant to eat at Chipotlé because of the recent “food-borne” illness news reports centered on the restaurant chain, which is why we call this a test.

So, Wednesday evening at 7pm we stopped and picked up an order “TO GO” for dinner on our way to our friend’s place in North Hollywood.

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There’s metered street parking on Ventura Blvd (8am-8pm) but you can’t park on the street between 4-7pm because it’s an ANTI-GRIDLOCK ZONE during “rush hour”, so there’s drive-in underground parking (which we can’t tell you about because we parked on the street just after 7pm).

The restaurant was clean and bright with a big letter “A” health rating on the front window which was good. It wasn’t very busy and there wasn’t any wait to order, which is always of concern at fast service restaurants where the food sits and waits for a customer.

The young guy behind the register said hello from across the empty front area as we entered. The young woman who prepared the order was very business-like and efficient, but not very friendly (and she shorted us on the steak…yes we noticed that sneaky move!) as she quickly made our Burrito Bowl.

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On The Menu: A Burrito Bowl with 1/2 chicken, 1/2 steak, 1/2 black beans, 1/2 pinto beans, 1/2 brown rice, 1/2 white rice, hot sauce, guacamole, lettuce and a large flour tortilla

NOTE: We read a food article about “How to get the best value at Chipotlé” which said that if you order the Burrito Bowl with 1/2 of each ingredient, you will get more food than if you order a Burrito or a Burrito Bowl with single ingredients. And of course you have to get the guacamole (on the side) for a “small additional charge”.

We exchanged the food for the coupon and took it “TO GO” We drove over to our friend’s place and ate after we arrived, so the food traveled in the car for about 15 minutes. We removed the lettuce from the bowl and heated the meat, rice and beans in the microwave for a minute to get it hot again. We emptied the contents of the bowl onto the tortilla, added the guacamole, took a few pics, rolled it up into a very large burrito and promptly ate the whole thing (except the lettuce, which we didn’t eat at all) and it was okay. Not great, but we were very hungry so it was good. And the price was right, it was FREE.

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“Rub-A-Dub-Dub Thanks For The Grub!”

We would eat there again, but it still wouldn’t be a first choice for “fast casual” Mexican food, It wasn’t bad, it wasn’t great. It was okay and it was an okay value. There was a lot of food in that large burrito and we don’t feel sick the next day.

Chipotlé Mexican Grill16350 A Ventura Blvd., Encino CA 91436
818-808-0816 chipotle.com

Copyright 2016 JoshWillTravel

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NOTE: My own homemade steak soft tacos the previous night were much better!

Taco Tuesday! Steak soft tacos with 2 kinds of cheese, grilled red onion, flour tortillas, brown rice, refried beans, lettuce, fresh guacamole, salsa verde, tortilla chips and a coke

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We like to cook fresh Mexican at home. We enjoy Cuban food from Versailles and casual Mexican food from El Torito and Poquito Mas. And every once in awhile we’ll eat at Taco Bell or Del Taco, although that doesn’t really count as Mexican or real food.

RIGHT CLICK AND “OPEN IN NEW WINDOW” to Read about Dinner at Mucho Mas Mexican Restaurant in North Hollywood (previous Blog)> http://wp.me/p3dhVM-2Vc

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We like to eat at Mucho Mas in NoHo. And we also like to call, order and pick up a very large and tasty Chicken Burrito with rice and beans “Gringo Style” (with melted cheese and red sauce on top) from Las Fuentes Mexican Restaurant on Vanowen just east of Reseda Blvd in Reseda for about the same price as Chipotlé:

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We got recently got one “TO GO” with fresh made chips, a large avocado salsa, and a variety of different salsas from the salsa bar and we made the fresh guacamole at home before going to pick up the order.

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25000 Hits! Thank you from JoshWillTravel!

25000 Hits!!!!!

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25000 HITS!!!!!

THANK YOU TO ALL MY LOYAL FOLLOWERS AND READERS!!!!!

It’s a MILESTONE! When we started this Blog in February 2013 we wondered how long it would take to reach the milestone numbers. We have finally reached 25000, without any paid promotion or heavy marketing. In fact, beyond our facebook and Twitter posts, we have let our Blog grow organically without hype and have attracted loyal readers from around the world!

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25000 HITS!!!!!

Sunday 24 April 2016 is the day we hit 25000 Hits on our Blog!!!!!

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25000 HITS!!!!! A Champagne Toast!!!!!

We will continue to post about things we find interesting, important and fun!
Thank you again for your time and attention! We look forward to the next milestone!

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25000 HITS!!!!!

 

Dinner at Mucho Mas Mexican Restaurant in North Hollywood

Dinner at Mucho Mas Mexican Restaurant in NoHo (North Hollywood)

Friday night in the beautiful San Fernando Valley with friends
and where shall we eat?

MUCHO MAS in North Hollywood! Mexican food (“gringo style”) for dinner!

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Dinner at Mucho Mas Mexican Restaurant in NoHo

The neon lights welcome you! On Burbank Blvd east of Vineland, just across the border of North Hollywood and in the City of Burbank is a great Mexican restaurant, Mucho Mas.

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Dinner at Mucho Mas Mexican Restaurant in NoHo

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“No Shoes, No Shirt, No Dice!”

The place is a CLASSIC “gringo style” Mexican joint, with wagon wheel chandeliers and bunch of grapes lighting fixtures in addition to the neon exterior signage. Brick, plaster, wrought iron, wood and ceramic shingles with velvet paintings and “kitchy” rustic “South of the border” type decor combine to make you feel as if you’re actually in Mexico!

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The Bar at Mucho Mas Mexican Restaurant in NoHo

There’s a small bar with a dining area, an outdoor patio and an “L” shaped dining room with comfortable booths and wooden tables. The menu is traditional “gringo style” Mexican food with additional house specialties (there’s a menu page pic below).

Start with a shot of tequila or a margarita!

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Tortilla Chips & Salsa with a Shot of 1800 Tequila and a lime wedge

ON THE MENU: Fresh and warm tortilla chips & salsa, a shot of 1800 tequila and a Grande Combination: green salad with ranch dressing, 2 beef tacos, a cheese enchilada, (with an added chicken tamale) and Mexican rice & refried beans.

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Dinner at Mucho Mas Mexican Restaurant in NoHo

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Menu Page from Mucho Mas Mexican Restaurant – Grande Combo #16

 

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Mucho Mas Green Dinner Salad with Ranch Dressing

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Mucho Mas Grande Combo: 2 Beef Tacos & Cheese Enchilada w/Rice & Beans

You get a lot of food for $13 and the drinks are very reasonably priced! They have beer, wine, hard alcohol and cocktails on the menu and nice food and drink specials during the week and at off hours.

We’ve been coming here regularly for a while now. The food is good, the prices are very reasonable, the service is pretty good, parking is free (there’s a small parking lot and plenty of street parking), it’s not too far from my friend’s house and we never have to wait for a table. So, if you’re in NoHo and hungry and want some good “gringo style” Mexican food, I would definitely recommend trying Mucho Mas!

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Margarita on the Rocks

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Velvet Paintings! Joaquin Murrieta we think…He’s watching you!

Mucho Mas Mexican Restaurant10405 Burbank Blvd., North Hollywood, CA 91601 www.muchomasrestaurant.com  818-980-0300

All photos copyright 2016 JoshWillTravel

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Circus Liquor’s “Neon Clown” – Burbank Blvd & Vineland Ave in North Hollywood

Saved Periscope videos on Katch now on YouTube!

UP PERISCOPE! HELLO PERISCOPE!

My Saved Periscope videos on The “JoshWillTravel AdventureScope” now available on Youtube!> https://www.youtube.com/channel/UCoP3QQfRTfD-2eABWVd-JwQ

SELF-BROADCASTING! The way of the future.
If you’re following this Blog, you know Periscope is my current obsession!

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Here’s a list of Periscope Videos currently Saved to The “JoshWillTravel AdventureScope” and now available on Youtube!> https://www.youtube.com/channel/UCoP3QQfRTfD-2eABWVd-JwQ

MARCH 2016

Hard Rain! Thunder & Lightning
Thunder, Lightning & Rain!

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Ride With Me To North Hollywood
Going to the Beach: Malibu Beach Walk With Me
Going to the Beach: Topanga Cyn to the Sea  Ride With Me

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Thursday Afternoon at Malibu Beach

Saturday Midnight on Mulholland
Sherman Oaks Galleria
Hey Monday!
Monday 4:20 Good Morning!

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Sunrise at Stonehenge @thehistoryguy

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Sunrise at Stonehenge @thehistoryguy #Dronehenge

Sunrise at Stonehenge LIVE: Dan Snow @thehistoryguy and an expert on site with one camera inside the stone circle and one drone camera up in the air!

FEBRUARY 2016

Rockin’ Blues
More Rockin’ Blues
Even More Rockin’ Blues

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John Németh Blues Band at Big Mama’s Rib Shack in Pasadena

Cop Stop NOHO
Friday In The Park
Wednesday Walkin The Dog In The Park take 2
Walkin The Dog In The Park pt 1 and pt 2
Getting Burgers at the Habit Grill

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Double CharBurger with Cheese from The Habit Grill

Midnight Thoughts At 1am
Los Encinos Park With The Dog
It’s Friday! BangTheDrum
Going to NOHO Ride With Me Down Ventura Blvd
Walkin Lake Balboa Park pt 1
Tuesday Afternoon in Lake Balboa Park pt 2
Full Moon Saturday Night Live In The SFV

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Full Moon Over the San Fernando Valley

Friday! Bang The Drum!
Scrambled Eggs
Untitled (My First Scope!)

CHECK OUT MY PERISCOPE VIDEOS!
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The Who LIVE in Toronto with @Concertaholics

 

NOTE: The Who and Bruce Springsteen LIVE from Toronto, Canada; Sir Elton John LIVE from his Oscar Party in Beverly Hills, California; Willie Nelson LIVE from SXSW in Austin, Texas; and Joe Satriani LIVE from the Fox Theatre in Oakland, California are just a few of the LIVE performances I’ve been able to watch LIVE on Periscope!

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Gyro-copter Over Dubai with @LiterallyAnika

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New York City Sunset from The Empire State Building with @GeoffGolberg

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Rooftop Sunset Over Downtown Los Angeles

NOTE: This Blog was updated on 1 May 2016 due to the demise of the Katch website!