Just One More Haiku?

Just One More Haiku?

NOTE: Under Construction! We’ll keep adding to this page. Check back soon!

Live in the present.
Your future is the unknown.
Leave the past behind.

Good (Monday) morning!
One year. Missing my father.
Rough weekend for me.

Tribute to The Dude!
Watch “Barry” on HBO
Episode Seven!

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Tribute to “The Big Lebowski” during episode 7 of “Barry” on HBO

Storm warning today!
Lightning! Loud Thunder! And Rain!
Be careful driving!

Sushi cut rolls yum!
Pick it up, eat it at home.
Thursday night dinner

Back from Las Vegas.
A fun trip to “Sin City”
Happy to be Home!

Friday afternoon.
I’ve been “in a mood” all day.
Can’t even haiku…
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The power went out
Friday night after dinner
Shabbos in the dark

Super Bowl Monday
A National Holiday?
Eat, Drink, Watch TV

May 1st is May Day!
Laugh, Dance and Sing, it’s May Day!
Celebrate Springtime!🌷🌷🌷🌷

Someone calls this ART
Are you uncomfortable?
Say it! “VA-GI-NA”
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LebowskiFest Time!
At the Wiltern in L.A.
With Jeff Bridges too!

Life is like bowling:
Strikes and Gutters all the time.
Let the good times roll!

Have a White Russian
Take a bath and do a “J”
Believe in Nussing

Care about Nussing!
Are you a nihilist too?
Don’t write a haiku.

The Dude and The Dude
At Friday’s Lebowski Fest
Together again
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Just your opinion
Opinions are like A**holes
Are you an A**shole?

You call him The Dude
You are Mister Lebowski
Or call him “Duder”

El Duderino
(not into the brevity)
That’s what you call him

You call him The Dude
Lebowski, Jeff Lebowski
Kinda like James Bond
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MORE TIKI COCKTAIL RECIPES!

MORE TIKI COCKTAIL RECIPES!

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***UNDER CONSTRUCTION***

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The Original Don The Beachcomber Cafe – Hollywood, California

Fog Cutter

  • 1/4 cup fresh orange juice
  • 3 tablespoons (1 1/2 ounces) white rum
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon (1/2 ounce) dry gin
  • 1 tablespoon (1/2 ounce) brandy
  • 1 tablespoon Toasted Orgeat Syrup
  • 1 tablespoon (1/2 ounce) Amontillado sherry
  • Mint sprig
  • Garnish: orchid blossom, fresh orange slice

Combine orange juice, rum, lemon juice, gin, brandy, and syrup in a cocktail shaker filled with ice. Shake vigorously until chilled about 30 seconds. Strain into a highball glass filled with ice. Top with sherry. Gently slap mint sprig against your wrist to release oils, and place mint sprig in glass. Garnish, if desired


Blue Hawaiian (Blended)
Created by bartender Harry Yee at the Hilton Hawaii Village in Waikiki in 1957!

  • 1/3 cup (2 1/2 ounces) pineapple vodka
  • 2 tablespoons (1 ounce) blue curaçao
  • 2 tablespoons (1 ounce) coconut rum
  • 1 tablespoon (1/2 ounce) amaretto
  • 2 tablespoons (1 ounce) fresh lime juice
  • 1/4 cup agave nectar, simple syrup, or sugar
  • 4 cups ice

Combine all ingredients in a blender. Blend until smooth.


Mai Tai

  • 2 tablespoons (1 ounce) light rum
  • 2 tablespoons (1 ounce) curaçao
  • 2 tablespoons (1 ounce) fresh orange juice
  • 1 tablespoon (1/2 ounce) fresh lime juice
  • 1/2 teaspoon (about 1/16 ounce) toasted Orgeat Syrup
  • 1/2 teaspoon (about 1/16 ounce) Simple Syrup
  • 1/2 tablespoon (1/4 ounce) dark rum
  • Garnishes: fresh mint sprig, lime wedge, pineapple slice

Pour the first 6 ingredients into an ice-filled highball glass. Drizzle dark rum on top. Garnish, if desired.


Pińa Colada

  • 1/2 cup chopped fresh pineapple
  • 6 tablespoons (3 ounces) silver or white rum
  • 3 tablespoons ( 1 1/2 ounces) fresh lime juice
  • 6 tablespoons (3 ounces) cream of coconut
  • 1/4 cup (2 ounces) pineapple juice
  • 3 cups ice cubes
  • 1 tablespoon (1/2 ounce) black strap rum (optional)
  • Garnishes: fresh pineapple wedges, fresh mint Sprigs

Combine first 6 ingredients in a blender, blend until smooth. Pour into 2 Collins glasses. Top off  each with additional 1 1/2 teaspoons (1/4 ounce) black strap rum,  if desired. Garnish, if desired.

NOTE: Make your own mix with chopped fresh pineapple, fresh lime juice, cream of coconut, and pineapple juice. The optional black strap rum adds a distinctive molasses note and a complexity to the flavor of this classic tiki cocktail.


Test Pilot

  • 1 cup crushed ice
  • 1/4 cup (2 ounces) white rum
  • 1 tablespoon falernum syrup
  • 1 tablespoon orange liqueur (such as Grand Marnier)
  • 1 tablespoon fresh lime juice
  • 6 drops of Pernod (anise liqueur)
  • 1 dash of Angostura Bitters

Combine first 6 ingredients in a glass, season to taste with a dash of Angostura Bitters.


Rum Runner

  • 2 tablespoons (1 ounce) fresh lime juice
  • 2 tablespoons (1 ounce) fresh orange juice
  • 2 tablespoons (1 ounce) unsweetened pineapple juice
  • 2 tablespoons (1 ounce) banana liqueur
  • 2 tablespoons (1 ounce) light rum
  • 2 tablespoons (1 ounce) dark rum
  • 1 tablespoon (1/2 ounce) Chambord
  • 1 tablespoon (1/2 ounce) Grenadine
  • Garnish: fruit skewer (pineapple, banana, orange, lime)

Pour all ingredients into an ice-filled cocktail shaker, and shake vigorously. Strain into an ice-filled hurricane glass. Garnish,  if desired.


PainKiller (the official drink of the British Virgin Islands)

  • 1/4 cup (2 oz.) Pusser’s Rum
  • 1/2 cup canned pineapple juice
  • 2 tablespoons fresh orange juice (from 1 orange)
  • 2 tablespoons well-shaken canned cream of coconut
  • Fresh cracked ice
  • 1/8 teaspoon freshly grated nutmeg
  • Pineapple wedge

Fill a cocktail shaker with ice, and add rum, pineapple juice, orange juice, and cream of coconut. Cover with lid, and shake vigorously until thoroughly chilled, about 30 seconds. Strain into a hurricane glass or a tall Collins glass filled with fresh cracked ice. Sprinkle with nutmeg, and garnish with a pineapple wedge. Serve immediately.


Banana Daquiri

BANANA SIMPLE SYRUP

  • 2 bananas, peeled and cut into 1/2-in.-thick slices (about 1 1/2 cups slices)
  • 1 cup granulated sugar
  • 1 cup water

DAIQUIRI

  • 3/4 cup (6 oz.) light rum
  • 6 tablespoons fresh orange juice (from 1 or 2 oranges)
  • 6 tablespoons Banana Simple Syrup
  • 1/4 cup fresh lime juice (from 2 limes)
  • 2 ripe bananas
  • 2 tablespoons (1 oz.) Cointreau or other orange-flavored liqueur
  • 2 cups ice
Step 1

Prepare the Banana Simple Syrup: Combine banana slices, granulated sugar, and water in a small saucepan over medium-high. Bring to a simmer, stirring often and gently mashing banana pieces slightly, until sugar dissolves, about 5 minutes. Remove from heat, and let cool to room temperature, about 30 minutes. Pour mixture through a wire-mesh strainer, stirring to remove as much syrup from solids as possible without pressing on solids. Discard solids. Refrigerate syrup in an airtight container up to 1 week.

Step 2

Prepare the Daiquiri: Process rum, orange juice, Banana Simple Syrup, lime juice, bananas, Cointreau, and ice in a blender on high until mixture is smooth and icy, about 30 seconds. Pour into 2 frozen 16-ounce glasses, and serve immediately.


Navy Grog

  • 2 tablespoons dark Jamaican rum
  • 2 tablespoons light Cuban or Puerto Rican rum
  • 2 tablespoons gold Demerara rum
  • 1 tablespoon white grapefruit juice
  • 1 tablespoon ginger-honey syrup or simple syrup
  • 1 tablespoon fresh lime juice
  • 1 ice cone
Step 1

Combine the rums, Ginger-Honey Syrup, grapefruit and lime juice in a cocktail shaker. Fill with ice; cover with lid, and shake vigorously 30 seconds. Place frozen ice cone in a chilled rocks glass. Strain drink mixture over frozen ice cone or crushed ice.

Step 2

Ice Cone: Firmly pack finely crushed ice into the bottom half of a 7-ounce plastic-lined paper cone. Pour in just enough water to cover ice. Place, upright, in a narrow freezer-safe glass, and freeze until completely firm, about 8 hours. Tear paper from frozen ice cone and use immediately.

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Tightly pack metal mold with finely shaved “snow” ice. (make snow ice by running crushed ice through a food processor or a Sno-Cone maker) Then run the poking rod through the center to make a hole for the straw. Gently remove ice cone from the metal mold, and place upright in freezer. (Repeat and make as many cones as desired) Let cone freeze for a minimum of 4 hours, until frozen solid. When ready to use, remove a cone from freezer and slide a straw through the hole.

NOTE: Rumor has it that when the Navy Grog was first served in Hollywood, Frank Sinatra claimed it as his favorite drink. Chances are, Frank would’ve liked it even more on the beach. Traditionally made with three types of rum, the Grog is no small drink—but sipping it through a frozen snow cone makes it a little more fun.


Lapu Lapu

  • 1/3 cup fresh orange juice (from 1 or 2 oranges)
  • 1/4 cup fresh lemon juice (from 1 or 2 lemons)
  • 3 tablespoons (1 1/2 oz.) dark rum
  • 3 tablespoons (1 1/2 oz.) light rum
  • 2 tablespoons simple syrup
  • 1 1/2 tablespoons (3/4 oz.) grenadine
  • 1 fresh pineapple, trimmed and hollowed out

Fill a cocktail shaker with ice; add orange juice, lemon juice, dark rum, light rum, simple syrup, and grenadine. Cover with lid, and shake vigorously until thoroughly chilled, about 15 seconds. Strain into hollowed-out pineapple, and serve with a straw.


Deep Sea Diver

LIME SYRUP

  • 1 lime, cut into 1/4-in.-thick wheels
  • 1 cup granulated sugar
  • 1 cup water

COCKTAIL

  • 1/4 cup (2 oz.) dark rum
  • 1/4 cup (2 oz.) overproof light rum
  • 2 tablespoon fresh lime juice (from 1 lime)
  • 1 1/2 tablespoons (3/4 oz.) light rum
  • 1 1/2 tablespoons (3/4 oz.) Cointreau or other orange-flavored liqueur
  • 1 1/2 teaspoons Lime Syrup
  • 1/2 teaspoon powdered sugar
  • Fresh cracked ice
  • Lime wheel
Step 1

Prepare the Lime Syrup: Combine lime wheels, sugar, and water in a small saucepan over medium-high. Bring to a simmer, stirring often until sugar dissolves, about 1 minute. Remove from heat, and let cool to room temperature, about 30 minutes. Remove and discard lime wheels, reserving syrup. Refrigerate syrup in an airtight container for up to 2 weeks.

Step 2

Prepare the Cocktail: Fill a cocktail shaker with ice; add dark rum, overproof rum, lime juice, light rum, Cointreau, Lime Syrup, and powdered sugar. Cover with lid, and shake vigorously until thoroughly chilled, about 15 seconds. Strain into a large highball glass filled with fresh cracked ice. Add more Lime Syrup, if desired. Garnish with a lime wheel. Serve immediately.


Nui Nui 

CINNAMON AND VANILLA SIMPLE SYRUPS

  • 2 (3-in.) cinnamon sticks
  • 2 cups granulated sugar, divided
  • 2 cups water, divided
  • 1/2 vanilla bean, split lengthwise

COCKTAIL

  • 3 tablespoons (1 1/2 oz.) gold rum
  • 1 tablespoon (1/2 oz.) demerara rum
  • 1 tablespoon fresh lime juice (from 1 lime)
  • 1 tablespoon fresh orange juice (from 1 orange)
  • 1 1/2 teaspoons (1/4 oz.) allspice dram or Tuaca spiced liqueur
  • 1 1/2 teaspoons Cinnamon Simple Syrup
  • 1 1/2 teaspoons Vanilla Simple Syrup
  • 1 dash Angostura bitters
  • Cinnamon stick
  • Lemon peel strip
  • Orange peel strip
Step 1

Prepare the Cinnamon and Vanilla Simple Syrups: Combine cinnamon sticks, 1 cup of the granulated sugar, and 1 cup of the water in a small saucepan. Scrape seeds from inside of vanilla bean half into a separate small saucepan; add vanilla bean and remaining 1 cup sugar and water. Place each saucepan over medium-high, and bring contents to a simmer, stirring occasionally until sugar is dissolved, about 1 minute. Remove each saucepan from heat, and let mixtures cool to room temperature, about 30 minutes. Remove and discard cinnamon sticks and vanilla bean half from syrups. Refrigerate syrups in separate airtight containers for up to 2 weeks.

Step 2

Prepare the Cocktail: Fill a tall Collins glass with ice; add gold rum, demerara rum, lime juice, orange juice, allspice dram, Cinnamon and Vanilla Simple Syrups, and bitters, stirring to combine. Garnish with a cinnamon stick and lemon peel and orange peel strips. Serve immediately.


151 Swizzle

  • 1 cup crushed ice
  • 2 tablespoons fresh lime juice (from 1 lime)
  • 2 tablespoons simple syrup
  • 6 to 8 drops Pernod
  • Dash of Angostura bitters
  • (1 3/4 oz.) 151 Proof demerara rum (such as Lemon Hart or El Dorado), divided
  • Dash of ground cinnamon

Place 1 cup crushed ice in a Collins glass; add lime juice, simple syrup, Pernod, Angostura bitters, and 3 tablespoons (1 1/2 ounces) of the demerara rum, and stir rapidly until frost forms on the outside of the glass, about 30 seconds. Top with remaining 1/2 tablespoon (1/4 ounce) rum, and sprinkle with cinnamon.

NOTE: Serve in a flared metal cup, the 151 Swizzle’s signature vessel for over 40 years.


Planter’s Punch (aka Jamaican Rum Punch)

  • 1 1/2 cups crushed ice or 6 ice cubes
  • 1/2 cup (4 ounces) chilled fresh pineapple juice
  • 1/4 cup (2 ounces) chilled fresh orange juice
  • 1/4 cup (2 ounces) chilled fresh lime juice (about 2 limes)
  • 1/4 cup (2 ounces) dark rum
  • Grenadine
  • Garnishes: maraschino cherries, orange slices, pineapple wedge, cocktail umbrella

Fill a cocktail shaker with ice, and add juices and rum. Shake vigorously to blend. Strain into a highball glass. Top off with a splash of Grenadine. Garnish, if desired.


Singapore Sling

  • 2 tablespoons unsweetened pineapple juice
  • 1 1/2 tablespoons (3/4 ounce) gin
  • 1 tablespoon fresh lime juice
  • 1 1/2 teaspoons (1/4 ounce) orange liqueur (such as Grand Marnier)
  • 1 1/2 teaspoons (1/4 ounce) cherry liqueur (such as Heering)
  • 1 1/2 teaspoons (1/4 ounce) herbal liqueur (such as Bénédictine)
  • 1 dash of homemade peach-vanilla bitters
  • 1/4 cup club soda
  • Garnishes: Orange slices, Maraschino cherries

Combine the pineapple juice, gin, lime juice, orange liqueur, cherry liqueur, herbal liqueur, and bitters in a cocktail shaker filled with ice. Cover and shake vigorously until thoroughly chilled, about 15 seconds. Strain into a highball glass. Top with the club soda, and garnish, if desired.


Missionary’s Downfall

  • 1 fresh peach slice, plus 2 for garnish
  • 1 tablespoon peach preserves
  • 1 tablespoon fresh pineapple juice
  • 1 fresh mint sprig, plus 1 for garnish
  • 3 tablespoons (1 1/2 ounces) white rum
  • 1 tablespoon honey
  • 1/8 teaspoon kosher salt

Muddle 1 peach slice, peach preserves, pineapple juice, and 1 mint sprig in the bottom of a cocktail shaker 30 seconds. Add the rum, honey, and salt to cocktail shaker. Fill with ice; cover with lid, and shake vigorously 30 seconds. Strain into a chilled rocks glass filled with ice. Garnish with a mint sprig and 2 peach slices.


Passion Fruit Zombie

  • 3/4 ounce (1 1/2 tablespoons) gold rum
  • 3/4 ounce (1 1/2 tablespoons) silver or white rum
  • 4 ounces (1/2 cup) Zombie Mix
  • 1 dash Angostura bitters
  • 1/4 to 1/2 ounce (1/2 to 1 tablespoon) Myers’ dark rum (optional)
  • Garnishes: maraschino cherry, cocktail umbrella

Combine first 4 ingredients in a cocktail shaker filled with ice. Cover, and shake vigorously. Pour into a tall glass filled with ice. Top with dark rum, if desired. Garnish, if desired.

Zombie Mix

  • 2 cups pineapple juice
  • 1 cup passion fruit juice or nectar
  • 1 cup apricot brandy
  • 1/2 cup fresh lime juice
  • 1/4 cup grenadine

Combine all ingredients in a large jar; stir until well blended. Prepare up to four days ahead, and store in the refrigerator until ready to serve.


Scorpion

  • 4 tablespoons fresh orange juice (from 1 orange)
  • 4 tablespoons (2 oz.) light rum
  • 2 tablespoons plus 2 tsp. fresh lemon juice (from 1 lemon)
  • 2 tablespoons (1 oz.) brandy
  • 2 tablespoons (1 oz.) orgeat syrup (such as Torani Almond Orgeat Syrup)
  • 1 cup crushed ice
  • Orange wedge
  • Fresh mint sprig

Process orange juice, rum, lemon juice, brandy, orgeat syrup, and ice in a blender on high until blended, about 10 seconds. Pour into a wine glass, Collins glass, or a tiki mug; garnish with an orange wedge and mint sprig.


3 Dots and a Dash

HONEY SYRUP

  • 1/2 cup honey
  • 1/2 cup water

COCKTAIL

  • 1 cup crushed ice or small ice cubes
  • 1 tablespoon Honey Syrup
  • 3 tablespoons (1 1/2 oz.) AOC Martinique Rhum agricole vieux or dark demerara rum
  • 1 tablespoon (1/2 oz.) aged dark rum
  • 1 tablespoon fresh lime juice (from 1 lime)
  • 1 tablespoon fresh orange juice (from 1 orange)
  • 1 1/2 teaspoons (1/4 oz.) Velvet Falernum
  • 1 1/2 teaspoons (1/4 oz.) allspice dram or Tuaca liqueur
  • 1 dash Angostura bitters
  • 3 maraschino cherries
  • 1 pineapple frond
Step 1

Prepare the Honey Syrup: Microwave honey and water in a small glass measuring cup on HIGH 30 seconds, stopping to stir after 15 seconds. Stir until honey dissolves. Let cool to room temperature, 20 to 30 minutes. Refrigerate syrup in an airtight container up to 2 weeks.

Step 2

Prepare the Cocktail: Place 1 cup crushed ice or small ice cubes in a cocktail shaker; add Honey Syrup, AOC Martinique Rhum agricole vieux, aged dark rum, lime juice, orange juice, Velvet Falernum, allspice dram, and Angostura bitters. Shake vigorously until thoroughly chilled, 30 seconds, and pour entire contents into a Pilsner glass. Thread cherries on a wooden pick, and place in drink with pineapple frond. Serve immediately.


Bahama Hurricane

  • 1/4 cup (2 ounces) 151-proof rum
  • 2 tablespoons (1 ounce) coffee liqueur
  • 2 tablespoons (1 ounce) Irish cream liqueur (such as Baileys)
  • 1 teaspoon orange liqueur
  • Garnishes: orange wedges, cocktail umbrella

Combine all the ingredients in a cocktail shaker filled with ice. Cover and shake vigorously until chilled, about 30 seconds. Strain into an ice-filled hurricane glass or other tall glass. Garnish, if desired.


(Recipes above ripped from Beach Cocktails by the Editors of Coastal Living.)


Kama’aina
1 1/2 oz Puerto Rican Gold Rum
1 oz Martinique Aged Rum
1 oz Guava Nectar
1/2 oz Lime
1/3 oz Coconut Cream
1/4 oz Orgeat
2 dashes Angostura Bitters
Garnish with a guava flower

Combine all the ingredients in a cocktail shaker filled with ice. Cover and shake vigorously until chilled, about 30 seconds. Strain into an ice-filled hurricane glass or other tall glass. Garnish with a guava flower, if desired.


BONUS: Chocolate Easter Bunny Fun!
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Buy hollow chocolate bunnies,
cut off their ears, and turn them into shot glasses!
RECIPE:
1 shot Godiva Dark Chocolate Liqueur
1 shot Salted Caramel Vodka
A splash of half and half


ADDED BONUS! Mint Julep (for Kentucky Derby Day)

Mint Julep

Derby Day! Have a Mint Julep!


 

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ONE MORE BONUS! Beverage Recipes from the “HAWAII Cook Book”:
(we ripped these pics from someone else just for you)

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Very Special Bonus!
Liquor(dot)com’s HEMINGWAY DAIQUIRI COCKTAIL
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Ingredients:
2 oz White rum
34 oz Key lime juice
12 oz Grapefruit juice
12 oz Maraschino liqueur
2 tbsp Simple syrup

Directions:
Add all ingredients to a blender and fill with ice.
Cover and pulse the blender until the drink has a slushy consistency.
Divide the contents of the blender between 8 wine glasses
Garnish each with a whole lime wheel.


Dirty Pirate Popsicles

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Ingredients:
2 1/2 cups Coke
1/3 cup Captain Morgan Spiced Rum
1/3 cup Kahlua

Instructions:
Mix ingredients in a large glass and stir to combine. Pour mixture into popsicles mold.
Freeze for about 2 hours until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

*Slightly flat Coke will produce a popsicle that stays frozen longer. To quickly and manually flatten out the carbonation, empty out enough Coke from a 2-liter bottle to leave a 3-inch space from top of bottle to top of coke. Place cap back on and shake vigorously for 10 seconds. Set aside to leave bubbles to subside.

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Vintage Disneyland Posters

Vintage Disneyland Posters

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And here are some vintage Disneyland Posters to remind you this is still a TRAVEL BLOG when it wants to be. Thanks for visiting!

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AND THEN CLICK AGAIN TO VIEW THE PIC AT FULL SIZE!

 

 

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Vintage Disneyland 1955 Souvenir Guidebook and Postcards

Vintage Disneyland 1955 Souvenir Guidebook and Postcards

Monday morning! Here is a vintage Disneyland souvenir to start the week and remind you that this is a TRAVEL BLOG when it wants to be. Thanks for visiting!

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When Disneyland first opened in 1955, there was a guidebook and postcards for sale to the public. Because there weren’t any photos, they used the artist’s illustrations and the pre-construction design renderings. And you could mail the envelope they came in.

The Guidebook

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Disneyland sold them at a loss for $1.00 (they cost $1.10 to print) in the mailing envelope so that Guests would share their experience with family and friends back home.

The Postcards:

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DISNEY BONUS!

Walt Disney presents ‘Song of the South’ 1946
SOTS poster 1
Here’s a restored and 1080p version on the Internet Archive!>
(“with Uncle Remus and his tales of Brer Rabbit”)
Photographed in TECHNICOLOR
https://archive.org/embed/SongoftheSouth1080pRestoration

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Directed by Wilfred Jackson
Screenplay by Dalton Reymond, Morton Grant and Maurice Rapf
Original story by Dalton Reymond
Based on the Tales of Uncle Remus by Joel Chandler Harris
kindly Uncle Remus tells a young boy stories about trickster Br’er Rabbit

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100000 HITS! One Hundred Thousand Hits! 100000 HITS! THANK YOU!

100000 HITS!
THANK YOU! THANK YOU! THANK YOU!

100000

100000 HITS! THANK YOU!

One Hundred Thousand Hits! THANK YOU! 100000 HITS! THANK YOU!

We started this Blog in February 2013 and now we finally made it! Still not sure how these are calculated or tracked, but hey 100000 HITS! And remember these are “unsolicited” hits. We don’t pay to advertise, promote, monetize, sell anything, get viewers, and have remained completely “NON-COMMERCIAL”.

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NOTE: We have on occasion accepted FREE or Complimentary admission and sometimes food and drink as an invited guest or member of “The Press”, but we always disclose when we have received a Freebie or a Comp (and always without a guarantee to write about them). If you have a Business, Service, Hotel, Resort, Bar, Restaurant, Venue, Band, Event, Travel Concern, or Charity you would like to promote here PLEASE CONTACT US!

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100000 HITS! THANK YOU! One Hundred Thousand Hits! THANK YOU! 

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There are now over 770 Blog Posts (and some are pretty good)! We have shared travel information along with a lot of other fun stuff. Please check out THE JOSHWILLTRAVEL ARCHIVES, organized by year and month, and also use the SEARCH BOX at the top of the page to find subjects that you are interested in and seeing what we said about them.

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100000 HITS! THANK YOU! FOLLOW US!

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THANK YOU! THANK YOU! THANK YOU!

Check out our Hollywood Entertainment Industry History and Stories!
Check out our Restaurant and Foodie Blog Posts! Check out our collected Recipes!
And check out our cool collectables, our storage and thrift shop finds, our food pics,
and other Blog Posts on other interesting subjects (and just a little politics too).

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HOORAY FOR HOLLYWOOD!

“WE ARE ALL JUST PRISONERS OF FUN!”

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JoshWillTravel is OPEN 24/7

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FOLLOW US on Facebook, Twitter, Instagram and YouTube!

100000 HITS! THANK YOU FOR TAKING A LITTLE TRIP WITH US!

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ONE HUNDRED THOUSAND HITS! THANK YOU!



 

 

Warhol Wednesday!

Warhol Wednesday!

“Art is what you can get away with.”

“Everyone will be famous for 15 minutes.”

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Andy Warhol
August 6, 1928 – February 22, 1987
American artist, director and producer
a leading figure in the “Pop Art” movement

 

 

 

“An artist is somebody who produces things that people don’t need to have.”

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Warhol’s Campbell’s Soup Cans

“My fascination with letting images repeat and repeat, or in film’s case ‘run on’,
manifests my belief that we spend much of our lives seeing without observing.”

“I want to die with my blue jeans on.”

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“Being good in business is the most fascinating kind of art.
Making money is art and working is art and good business is the best art.”

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“Factory Made: Warhol and the Sixties” is a book about the avant-garde group that came together as Andy Warhol’s Silver Factory from 1964 to 1968.

 

“Andy Warhol’s FACTORY PEOPLE, tells the story of the 60’s Silver Factory that Andy founded in 1964 in an abandoned hat factory on East 47th Street in New York City. The Silver Factory lasted until 1968 when Andy gave up the lease and moved to the White Factory on Union Square. Shortly after moving in the Spring of ’68 Andy was shot by Valerie Solanas and this event bookends the period of time covered in “Factory People”. The idea of the film is to tell the real story of the culture, who was there with Andy, who participated in the work with Andy, and what really happened during this period…all without passing judgement on Andy, his work, his friends, and the people who were there at the time. The film takes and in-depth look at the lives and times of the people who hung out with Andy and “worked” at the Silver Factory during the Sixties, making it all click as a new counter-culture arose and began to exert its influence throughout the arts.

http://planetgroupentertainment.squarespace.com/andy-warhols-factory-people/

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“Andy Warhol’s FACTORY PEOPLE

NOTE: This is another new Blog Post we started last year, and then it sat dormant for a long time, so we’re posting it in March 2019! Hope you enjoy it.

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“Isn’t life a series of images that change as they repeat themselves?”

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“I think having land and not ruining it
is the most beautiful art that anybody could ever want to own.”

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“They always say time changes things, but you actually have to change them yourself.”

 

 

 

TESLA TUESDAY!

TESLA TUESDAY!

Nikola Tesla
(July 10, 1856 – January 7, 1943)

“Life is and will ever remain an equation incapable of solution,
but it contains certain known factors.”
– Nikola Tesla

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Nikola Tesla RIP (July 10, 1856 – January 7, 1943)

Nikola Tesla was a genius Serbian-American inventor, scientist, electrical and mechanical engineer, and futurist from Smiljan, Croatia.  There is a lot of information and history available online and in your local library, so we aren’t going to review his many accomplishments and inventions here. He did predict smart phones in 1926:

“We shall be able to communicate with one another instantly, irrespective of distance. Not only this, but through television and telephony we shall see and hear one another as perfectly as though we were face to face, despite intervening distances of thousands of miles; and the instruments through which we shall be able to do his will be amazingly simple compared with our present telephone. A man will be able to carry one in his vest pocket.” – Nikola Tesla, 1926

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HE WAS A GENIUS! The recently released Tesla documents>
http://ewao.com/2016/09/30/fbi-releases-long-held-tesla-documents-revealing-fascinating-details/

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Tesla taking a break with the NY Times in his labratory.

“Invention is the most important product of man’s creative brain. The ultimate purpose is the complete mastery of mind over the material world, the harnessing of human nature to human needs.” – Nikola Tesla

“The New Art of Projecting Concentrated Non-dispersive Energy through the Natural Media” described an open-ended vacuum tube with a gas jet seal that allows particles to exit, a method of charging slugs of tungsten or mercury to millions of volts, and directing them in streams (through electrostatic repulsion) = DEATH RAY!

No, it’s a “Peace Ray”>
http://www.teslaradio.com/pages/teleforce.htm

“You may live to see man-made horrors
beyond your comprehension.”
– Nikola Tesla

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“The day science begins to study non-physical phenomena, it will make more progress in one decade than in all the previous centuries of its existence.” – Nikola Tesla

Why don’t they teach about Nikola Tesla in science and history class?

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Nikola Tesla in his East Houston Street Laboratory in New York City

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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)
https://www.youtube.com/channel/UCoP3QQfRTfD-2eABWVd-JwQ

http://www.twitter.com/joshwilltravel

NOTE: We wrote a previous Tesla Blog Post in July of 2014 to celebrate his birthday.
This is a new Blog Post we started last year, and then it sat dormant for a long time, so we worked on it a little more and now we’re posting it in March 2019! Hope you enjoy it.

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Tesla’s Tower at Wardenclyffe, New York circa 1904

“Be alone, that is the secret of invention;
be alone, that is when ideas are born.”
– Nikola Tesla



 

Dixie’s Orange Bread! Saturday Morning Baking!

Saturday Morning Baking!

Dixie’s Orange Bread!

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Good Morning! Testing this Orange Bread recipe for a Facebook group.
It really helps if you have an ancient California orange tree with ripe fruit ready!

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Good Morning! Fresh California Oranges!

We seeded and juiced two oranges, then cut the peel/rind from one. Outer peel and just a little inside peel/rind. We cut it into thin strips and then chopped it fine before using it. The rind cooks off and leaves little flecks of the orange peel in the bread.

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It’s a good recipe, but it needs a little tweaking. We used 1/2 cup white sugar and 1/2 brown sugar this time. And we are going to try melting the butter, and adding a teaspoon of baking soda and a dash of vanilla next time.

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Fresh Baked Orange Bread! Serve Warm with Butter


UPDATED Friday, March 15, 2019:
We did some Friday morning baking and made Orange Bread Take 2. As we mentioned above, we tweaked the recipe this time. Changes: one teaspoon baking soda, one teaspoon baking powder, added one teaspoon vanilla extract, melted the butter first, and used 1/2 cup fresh OJ and 1/4 cup cran-raspberry juice. Baked it for only 50 mins. And it came out much better!
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All photos copyright 2019 JoshWillTravel

Read our previous Blog Post “Mrs Hochmeyer’s Banana Bread Recipe”>
https://joshwilltravel.wordpress.com/2015/06/14/mrs-hochmeyers-banana-bread-recipe/

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And Good Morning To You Too!



 

The Day of the Dude Again! Wednesday, March 6th, 2019 ~ Takin’ it Easy

The Day of the Dude Again!
Wednesday, March 6th, 2019 ~ Takin’ it Easy

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“Yeah man, well you know, the Dude Abides.” – The Dude

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HAPPY DAY OF THE DUDE!
CELEBRATE and ENJOY IT!

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March 6th is the anniversary of “The Big Lebowski” 1998 release.
We celebrate the annual sacred High Holiday of Dudeism as “The Day of the Dude”

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“For the wind passeth over it, and it is gone.” – Psalms 103:16

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“Uh, I am not Mr. Lebowski. You’re Mr. Lebowski.
I’m the Dude. So that’s what you call me.
You know uh that or uh his Dudeness or uh Duder or uh El Duderino…
if you know you’re not into the whole brevity thing.”
– The Dude

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We are an Ordained Dudeist Priest of The Church of The Latter-Day Dude.
(And we are available for weddings, parties and other occasions)

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DUDEISM: Come join the slowest-growing religion in the world, Dudeism.
An ancient philosophy that preaches non-preachiness, practices as little as possible, and above all, uh…lost my train of thought there.
Anyway, if you’d like to find peace on earth and goodwill, man, we’ll help you get started.
Right after a little nap.

NOTE: There are some states and counties that are very undude. First check with the County Clerk where the ceremony is to be performed to confirm or disconfirm whether Dudeist ceremonies are cool and legal.

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“The lazier a man is, the more he plans to do tomorrow.” – Norwegian Proverb

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“To a lazy man every day is a holiday.” – Turkish Proverb

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“Far from idleness being the root of all evil,
it is rather the only true good.”
– Kierkegaard

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READ THE PREVIOUS BLOG! “This is what happens Larry!”>
https://joshwilltravel.wordpress.com/2016/12/04/this-is-what-happens-larry/

READ THE PREVIOUS BLOG! “Lebowski Haiku!”>
https://joshwilltravel.wordpress.com/2017/03/02/lebowski-haiku/

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“We revel in the laxness of the path we take.” ― Charles Baudelaire



 

A Very Cool Thrift Store Find! San Francisco History!

Very Cool Thrift Store Find!

San Francisco History!
The Condor and Big Al’s on Broadway
Original photograph signed by Bob Kreisel and rescued for $2

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Original photograph signed by Bob Kreisel

The Condor   Where It All Began
The birthplace of the world’s first topless & bottomless entertainment
Topless – June 19, 1964   Bottomless – September 3, 1969
Starring Ms. Carol Doda   San Francisco, California

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The Condor Club and Big Al’s are located at the corner of Broadway and Columbus Avenue in the North Beach district of San Francisco. The Condor Club opened in 1964. The large marquee sign featured a cartoon image of Carol Doda with red flashing lights on her breasts. Carol Doda’s 44DD breasts were dubbed “the New Twin Peaks of San Francisco” and were insured for $1.5 million with Lloyd’s of London.

NOTE: The other famous clubs on the block are Roaring 20’s and the Hungry 1 Club.

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Carol Doda (August 29, 1937 – November 9, 2015) was the first known topless entertainer and a cultural icon of the 1960’s. She made history on June 19, 1964, when she bared her breasts and performed in a topless “monokini”. The club went “bottomless” on September 3, 1969, and remained full nude until 1972 when it became illegal to serve alcohol in full nude clubs.

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AND THEN CLICK AGAIN TO VIEW THE PIC AT FULL SIZE!

Carol Doda danced at the Condor Club until 1985 and died in 2015. Her only arrest happened in 1965, when police raided the club on April 22. She was arrested along with Pete Mattioli and Gino del Prete, the owners of the club on indecency charges. They were all found not guilty. She retired as a stripper in the 1980s but continued performing, and she also owned Carol Doda’s Champagne and Lace Lingerie Boutique in San Francisco until her death from kidney failure in 2015.

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Broadway and Columbus in North Beach, San Francisco (at night)

The original Condor Club closed in 2000. For a time it was a sports bar (and still is), and then a restaurant and a performance venue. The current Condor Club reopened in 2007 as “San Francisco’s Original Gentlemen’s Club” with a new neon sign.

“You know what’s funny about The Condor? 1) It’s not really a strip club until 6 pm, and 2) it has two entrances: one for the strip club, and one for a pretty unremarkable sports bar with big-picture windows facing Columbus St, a decent-enough draft beer selection, and live music. The two are separated by a small door frame with a velvet curtain drawn, so if you’re new and you make your way in through the Columbus entrance, you might not even put two and two together that you’re in a strip club. And, since we’re in the middle of North Beach, it’s exactly the kind of place a hapless tourist could wander into.” – Lauren Sloss in 2014

Big Al’s (the adult book store) closed in 2009. It is now a sandwich shop and cigar store. They kept the name and the neon sign.

Both clubs are San Francisco landmarks and an important part of the history of the city. The strip clubs of North Beach have been seen in many films and TV shows, featured on postcards and in travel and tourist brochures for over fifty years.

Bob Kreisel

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This bio was on the back of the photograph

The Condor Club560 Broadway, San Francisco, CA 94133 415-968-8678 http://www.condorsf.com

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This is not a paid promotion! Just here to show the Condor Club is still in business!