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caxycreations · 11 months

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The Date

David held Ryder's arm, a nervous smile on his face as they entered the restaurant. Ryder had reserved a table as an anniversary gift, and David had dressed up quite well for it. He was wearing his black dress, custom made to his specifications. Ryder had worn his custom suit as well, and they certainly looked as though they had money to burn.

Still, the atmosphere was more than David was used to. The lavish decorations such as high class paintings and beautiful tapestries, the crystalline lighting fixtures and chandeliers, the velvet lining the floor, and the masterfully carved wooden tables, plush seats, and gorgeous, ornate tablecloth on each table...it was overwhelming.

Ryder smiled, his eyes locking with David's in a silent message of reassurance. A moment later, an employee came to them.

"Sir, name please?"

"Trayson."

"Ah, Mr. Trayson and his plus one. Come this way, please."

The two made their way after the employee, an Australian Shepherd in a suit vest and trousers, and David reveled in the softness of the floor. His paws were used to the rough carpeting, hardwood, and tile of most places. The gentle caress of velvet flooring was soothing to the pads of his paws, and he smiled softly at the feeling. As they reached their table, Ryder pulled a chair out for him, and he took his seat with a grateful nod. Ryder followed suit, and the shepherd that led them there placed a menu in front of each of them.

"Now, what might you want to drink, sir? Ma'am?"

David giggled a bit, and deciding to lean into it, he did his best feminine voice.

"I'll take some of the white wine, please."

Ryder clearly liked it, judging by the pleasant surprise on his face.

"I'll take water, please."

The employee nodded, writing down their requests.

"Excellent choices, both of you. Your server will be here shortly to take your orders."

With a bow, he left.

"So...Miss Seltz. Wine?"

David smiled, keeping up his act.

"Of course, Mr. Trayson. I've heard it's quite savory."

The two shared a quiet laugh and picked up their menus, reading through the options, until their drinks were brought to their table. The menu had a few good options, as far as David was concerned. A few fish fillet options, and when the server came he decided on a simple Tilapia fillet with garlic salt, lemon pepper, and a few other seasonings with a side of cole slaw. Ryder, for his part, ordered a medium rare t-bone with fillet mignon and a side of mashed potatoes.

With their menus gone, the two smiled at each other in loving silence for a while.

David was no longer nervous. He knew this establishment had a reputation for disliking men of his orientation, and the fact he'd slipped right under their noses was a little more than exhilarating. When the food arrived, he was eager to eat and could tell Ryder was as well. They quickly dug into their food, though with more grace than usual. David smiled as Ryder struggled to keep himself from tearing through his food as normal. Watching him try so hard to restrain his hunger, taking smaller bites rather than his usual mouthfuls. To say the least, David was amused. This date was certainly going to be fun~

Note

This is an older story and is slightly outdated on some things, as well as being written by a far less experienced me XD

All the same, I still very much enjoy reading it now and then, and hope you all do too <3

I just wanted to leave this disclaimer to make y'all aware some details in this may not be present in current or future iterations of the stories.

Tag List

Tagging the following because they seem to enjoy my work <3 Let me know if you would like to be added to the tag list!

@heavensfallenfaction @moremysteriesthantragedies

#writeblr #relan #literature #fiction #modern fantasy #furry #anthro #anthropomorphic #short stories

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maythray · 11 months

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hushpuppies and slaw are probably the weirdest things on that menu and thats legit only because theyre south-oriented foods. like thats it. theyre very generic foods once you see them. im so upset at that like what the hell. its a cookout.menu. these are all normal options. god damn. god damn !!!

#I DONT EVEN LIKE???#PERSONALLY ENJOY MANY OF THOSE MENU ITEMS....#BUT STILL !!!#theyre normal theyre normal theyre about as normal as you can get god im mad goodnight

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deadchovsky · 1 year

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Applebee’s Menu & Prices

FOOD SIZE PRICE

Appetizers & Bar Snacks

Brew Pub Pretzels & Beer Cheese Dip

$7.29

Spinach & Artichoke Dip

$7.99

Mozzarella Sticks

$8.29

Double Crunch Bone-In Wings

$10.59

Boneless Wings

$10.49

Chicken Quesadilla

$7.99

The Classic Combo

$14.49

Chips & Salsa

$2.99

Fire-Grilled Salads

Grilled Shrimp Avocado & Grapefruit Salad

$10.99

Grilled Chicken Avocado & Grapefruit Salad

$9.99

Crispy Chicken & Cornbread salad

$10.99

Grilled Chicken & Corn Bread Salad

$9.99

Fire-Grilled & Chef Selections

8oz Top Sirloin

Served with 2 sides $14.99

6oz Top Sirloin

Served with 2 sides $11.99

Cedar-Grilled Salmon

Served with 2 sides $13.59

Grilled Chicken Breast

Served with 2 sides $9.99

Double-Glazed Baby-Back Ribs

Served with 2 sides $17.99

Half Rack Double-Glazed Baby-Back Ribs

Served with 2 sides $12.99

Shrimp ‘N Parmesan Sirloin

Served with 2 sides $17.99

Bourbon Street Steak

Served with 2 sides $15.29

Chicken

Bourbon Street Chicken & Shrimp

$12.99

Fiesta Lime Chicken

$11.99

Chicken Tenders Platter

$10.79

Chicken Tenders Basket

$9.29

Grilled Chicken Breast

$9.99

Lighter Fare

Shrimp Wonton Stir-Fry

$11.49

Salads

Oriental Chicken Salad

$10.49

Oriental Grilled Chicken Salad

$10.49

Grilled Chicken Caesar Salad

$10.29

Pasta, Seafood, & More

4-Cheese Mac & Cheese with Honey Pepper Chicken Tenders

$12.49

3-Cheese Chicken Cavatappi

$11.99

Double Crunch Shrimp

$12.89

Shrimp Wonton Stir-Fry

$11.49

Hand-Battered Fish & Chips

$12.29

Cedar Grilled Salmon $13.59

Handhelds

Clubhouse Grille

$10.49

Chicken Fajita Rollup

$9.29

Burgers

All-Day Brunch Burger

$10.99

Classic Burger

$8.99

Quesadilla Burger

$10.49

Desserts

Brownie Bites

$1.00

Blue Ribbon Brownie

$5.49

Triple Chocolate Meltdown

$5.79

Hot Fudge Sundae Dessert Shooter

$2.49

Extras

Side Green Goddess Wedge Salad

$5.49

Tomato Basil Soup

$3.69

Side Chicken Tortilla Soup

$3.69

Side House Salad

$3.69

Side Caesar Salad

$3.69

Side Crispy Cheddar Bacon Potatoes

$1.99

Side 4 Cheese Mac & Cheese

$2.99

Side Fire-Grilled Veggies

$2.99

Side Garlicky Green Beans

$1.99

Side Garlic Mashed Potatoes

$1.99

Kid’s Menu

Kid One Cheeseburger

$4.99

Kid Cheesy Bread Pizza

$5.99

Kid Grilled Cheese

$4.99

Kid Chicken Tenders

$4.99

Kid Corn Dog

$4.99

Kid Fried Shrimp

$5.99

Kid Macaroni & Cheese

$4.99

Beverages

Flavored Iced Teas (Mango, Pomegranate, & Kiwi)

$2.89

Flavored Lemonades (Mango, Raspberry, Strawberry, Regular, Kiwi, & Pomegranate)

$2.79

Fountain Drinks

$1.99

Decadent Shakes (Oreo Cookie, Chocolate, Strawberry) Full Size

Full Size $3.29

Decadent Shakes (Salted Caramel, Chocolate Nut Brownie, Oreo, Chocolate, Strawberry, & Vanilla) Shorty

Shorty $2.99

Brewed Iced Tea

$2.79

Sweet Tea

$2.79

Hot Tea

$2.39

Fresh Brewed Coffee

$2.79

Decaf Coffee

$2.79

Catering

Gallon Iced Tea

$2.99

Gallon Sweet Tea

$2.99

Chicken Tenders (Appetizer)

$29.99

Boneless Wings

$25.99

Double Crunch Wings

$37.99

Crunchy Onion Rings

$14.99

Fiesta Lime Chicken

$49.99

4-Cheese Mac & Cheese with Honey Pepper Chicken Tenders

$49.99

Chicken Tenders (Entree)

$29.99

Oriental Chicken Salad

$39.99

Oriental Grilled Chicken Salad

$35.99

Grilled Chicken Caesar Salad

$35.99

Caesar Salad

$24.99

Clubhouse Grille

$49.99

Garlic Mashed Potatoes Per Person

Per Person $1.49

Cole Slaw Per Person

Per Person $1.49

Dude the closest Applebees is like an hour and a half away from me :(

#asks

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homechefpectations · 2 years

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Home Chef changed the orientation of their recipe cards. They changed the orientation of the cards! All my templates are made to accommodate landscape recipe cards... A partial solution will be revealed in the upcoming posts. This newer, taller, selection was a repeat I believe or very similar to one from past boxes. Regardless, Moo Shu Pork Tacos with Mushrooms and crispy wontons was tasty, if a bit messy, to eat. I had planned to plus up the Sriracha that went into the slaw topping a bit, but I was out and the stores are out so I had to stick with the stock provided packets. Had a little kick, but I always am looking for more. While a lot of taco recipes go for mostly savory flavor profiles, the seasoning and mushrooms in this provided an earthier taste with the savory notes coming mostly from the fried wonton. There was no cheese component, and none really would've gone with the theme of the meal, but a part of me thinks some Swiss layered at the bottom would've been pretty good. Pairing for this was another of the Flying Dog Snake Dog IPA. Given the above notes on tastes I could have gone with something like a porter or maybe a Belgian Tripel.

#homechef

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kinkypoptarte · 1 year

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Recipe for Donna Leigh's Creamy Broccoli Slaw A creamy dressing is tossed with ramen noodles and toasted almonds to make a delicious summer salad. 2 tablespoons white sugar, 1 tablespoon olive oil, 1 package broccoli coleslaw mix, 1/4 cup apple cider vinegar, 1/4 cup slivered almonds, 1 cup mayonnaise, 1/8 teaspoon celery seed, 1 tablespoon sesame oil, 1 package Oriental-flavored ramen noodles broken into small pieces, 1/2 cup chopped onion, 1/4 cup unsalted sunflower seeds

#combination #donna leigh #ramen noodles #heat #recipes #creamy broccoli slaw

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travelingtheusa · 1 year

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MONTANA

2023 Jun 16 (Fri) – We rode into town to get fuel and pick up milk at the grocery store. We stopped in the café for lunch. It was not very good but we ate it.

At 3:30 p.m. we went to the pavilion to set up. At 4:00 p.m. we started the travel meeting despite the fact that everyone was not there (I want to set the stage for promptness so I will not wait for everyone to get there). The briefing was long but filled with important information. Johnny did a power point presentation about the Milepost but most everybody was confused just the same. It will make more sense when we start using it. Right now, our move tomorrow is not included in the Milepost. The book only follows the main routes and we will be on side roads for the first two moves.

2023 Jun 15 (Thu) – We worked on caravan “stuff.” I called campgrounds and venues to confirm our attendance. At 4:30 p.m. we went down to the pavilion for the potluck dinner. It has been quite well organized. First, the group was divided into two groups: Group 1 and Group 2. Then each team was assigned a leader. We are in Group 1. The menu has been divided into 3 meats, 3 vegetables, 3 desserts, and whatever (I am assigned the whatever is needed). The theme for tonight was Mexican. Only 10 of the rigs need to cook while the other 10 enjoy the meal. I suppose it makes things easier.

The meal was delicious, of course. The group organized the meal to include tablecloths and lay out very well. The caravan is forming up nicely. There is usually someone you can identify as a problem person who we will have trouble with on the caravan, but no one has emerged as such yet. Maybe we’ll be lucky and not have one of those on this trip. We will see what we will see.

2023 Jun 14 (Wed) – We stayed around the campground getting everything ready for tonight’s orientation meeting and welcome dinner. We went down to the pavilion at 3 p.m. to set out the travel guides, jackets, and goodie bags. There was a mistake in the jackets. We got two of the same one and one missing. It turned out to be both the vendor and my fault. I sent him an email asking to ship a jacket to us in Alaska. He’s been so hard to get hold of, I hope he responds quickly.

The orientation went well. Paul took pictures as everyone arrived, then sent them to get their items staged in the back of the pavilion. Everyone was full of questions but lighthearted and ready to begin. After the meeting, we all went to the Johnson’s of St. Mary café for dinner. We had bison vegetable soup, bread, bottom round beef with huckleberry sauce, mashed potatoes & gravy, and cole slaw. It was pretty good. Everything was served family style. Day 1 was off to a good start despite a cold and wet day. The jackets were just what we needed!

2023 Jun 13 (Tue) – Paul and I went down to the café to see what the lay-out will be for tomorrow’s dinner. It is a cut log cabin style with lots of animal skeletons and skins hung around the room. The lower dining room is 4 steps down to the dining room. Not bad.

We brought out all the items to go into the goody bags for everyone. Johnny & Linda, Joe & Diane, and us all put the stuff in the bags. There were books, chocolates, candy, give-aways, and hand-outs. Hope everyone likes what they get.

We got an email from the guy at the Western Millar Sawmill. We had a tour scheduled for June 22. After trying to get hold of the contact for almost a week, he finally got back and said they couldn’t do the tour. No real reason why. Another person sent me an email saying the tours were cancelled during COVID and never resumed. Then a phone message from the guy at the sawmill intimating that the wildfires in Canada are to blame. That’s disappointing.

When we were done with the bags, Johnny & Linda rode with Joe & Diane and we drove to the Many Glacier, after a quick stop at the post office to mail off a birthday gift to our grandson. We went to the Many Glacier Lodge for lunch. It was very nice and the lodge was beautiful. Built in 1915, it has kept most of its old-style charm.

After lunch, we went to the Ptarmigan falls then to the Weber falls. They were both invigorating. When we got back, Paul and I walked around greeting the folks who arrived in the campground during the day. We now have 13 of the 20 rigs going on the caravan. Guess 7 will be coming in tomorrow. At 5 p.m. we had happy hour and we were pleased to see that everyone came to it. This promises to be a good group that will socialize with one another.

2023 Jun 12 (Mon) – We had to run into town to the credit union to get another $5,000 for the caravan petty cash fund. Then I had to go to another bank to exchange that for Canadian money. My $5,000 turned into $6,150. Pretty good deal. We also stop at Albertsons to get some dry food for Sheba.

We got back to the campground, finished packing up, and pulled out at 10:40 a.m. It was a pleasant drive through some beautiful country to St. Mary. We pulled in around 2:30 p.m. I went into the office and settled the bill for the caravan then drove to our campsite. Six rigs are already here. Everyone who knew us came over and gave big hugs and hellos. After set up, I walked by each rig to find out who was here and what campsite they were in. Then we all brought our chairs to a site where Joe put up his 10x10 tent and enjoyed some comradery and libations.

At 6:30 p.m., we called it quits and went in. Linda made her famous etouffee for us, Joe & Diane, and Dave & Dot. We set up two picnic tables – they were mini tables that only seated 4 – and ate outside. It was very pleasant.

2023 Jun 11 (Sun) - We tried to watch the church services back home but the sound was terrible. We could hardly make out what people were saying. Apparently, Doug is away and the laity was conducting the service.

We did the laundry. The campground has 2 washers and 4 dryers. Why so many dryers as compared to washers is anybody’s guess. While the clothes were drying, we drove into town to get propane and fuel for tomorrow’s move. We ran out of propane this morning but when Paul went to check on it, the tank was full. Turned out to be a bad regulator. So we picked up a new regulator and hose at North 40. While I was there, I got a present for our grandson who is turning 4 the end of this month. I also went online and ordered a stamp collecting kit for our other grandson who is turning 11. They keep getting older. 😊

Johnny & Linda, our tail gunners on the Alaska Caravan, arrived today. We happily greeted one another. After they ran to the store to get needed supplies, we sat and visited, talking about the upcoming caravan and plans for conducting it.

2023 Jun 10 (Sat) – We continued work on the books and other items until 11:30 a.m. Then we drove to the Roadside Diner to meet Marlin & Beth. They are also taking a caravan for the first time. Beth peppered us with questions and concerns. We answered them all and, again, worked to reassure them as we did Karl & Terri. They are certainly excited about the trip. As are we. Several members of the caravan have been checking in as they move toward our starting point in St. Mary. One couple is already there and others are arriving from now to when we start on June 14.

I continued to call campgrounds and venues to confirm arrangements. It turned out that the White Pass train ride only has 38 reservations, not 39. When I asked the clerk to add one, she said they are full. I have to call back the day before or day of the trip to see if there is a cancellation. If that doesn’t happen, one of the group (probably Paul or I) will have to sit the trip out. I keep mumbling to myself, “Remember the ‘F’ word.” (FLEXIBILITY) I know there will be changes as we go along but I want this trip to be perfect. It is the trip of a lifetime for so many people. We hope it will be the best.

We went food shopping. Also stopped at a place called North 40. It was like a combination Camping World, WalMart, and Ace Hardware. We were like kids in a candy store, exploring all the items stocked on the shelves in the huge store.

2023 Jun 9 (Fri) – We pulled out at 9 a.m. and headed for Great Falls, MT. We are staying at Malmstrom AFB FamCamp. We had reservations at the Annex on base but when I called to confirm and get our site number, we were told we wouldn’t fit in that campground. Instead, they relocated us to the Gateway off base. It is a very nice campground – sites are paved with concrete, they are full hook-up with 50 amp, and there is a small laundry room.

Another couple from our upcoming caravan – Karl & Terri – are also in Gateway. They came by to say hi but we were out shopping. We found their note and walked over later to say hello. This will be the first caravan they have ever been on and they are pretty excited. We reassured them, reviewed some of what is coming up, and (hopefully) made them feel a little more comfortable about the trip.

There is also another couple from our caravan staying in the Annex. We will meet them for lunch tomorrow at the Roadside Diner.

We ran out to Staples to pick up the printed Travel Guide, binders, and tabs. The clerk offered us a 20% discount which we jumped on. It saved us over $200! When we got back, we spent the day putting the books together. Came to discover that one page was off and half the book is right and the back half is off in terms of where the chapters start. Thank goodness I added pages for notes. Otherwise, the book would be unusable. As it is, the notes from the previous chapter will be at the front of the next chapter. Inconvenient but usable.

2023 Jun 8 (Thu) – It rained most of the day today. It was overcast and blah. We went for lunch at Steve’s Café. I had a cheeseburger; Paul had a chicken sandwich. It was good. We also stopped to get fuel for tomorrow’s move.

We spent the day working on Alaska caravan “stuff.” I made calls, sent emails, and printed copies. We are close now! Unfortunately, Canada is experiencing wildfires now. The smoke is choking the easter seaboard. I hope the fires don’t impede us as we travel through Canada to Alaska.

2023 Jun 7 (Wed) – We went to breakfast at the Running Bear Pancake House. It was crowded but we only had to wait about 10 minutes. The waitress was a hoot and we wound up leaving her a hefty tip. It pays to make the customers feel good.

We returned to the campground, packed up, and left at 9:35 a.m. Paul has solved the bedroom slide issue (we think), but only brings it out about a foot – just to be on the safe side. It’s open just enough to squeeze past the bottom of the bed to get to the closet. The drive was very nice through awesome countryside with meadows, ranches, miles of open, grassy plains, and mountains. The weather stayed nice for us. At noon, we stopped at the home of the owner of Precision Guns in Whitehall. He has a shop in town but also runs business out of his home shop. There was no parking so we pulled over as far as we could on the side of the road. He took my shotgun and ammunition to hold until we get back from Alaska in three months.

Continuing on our way, we arrived at Fort Harrison in Helena. Unfortunately, they had us down as arriving tomorrow and had no room for us today. I got on the camping app and found a spot at the Lewis & Clark County Fairgrounds. They only have 30-amp hookup. We had to fill our fresh water tank. They also don’t have sewer hookup or dump station. It’s pretty bare bones here. The sites are a little uneven but spacious.

We spent the afternoon finalizing the paperwork and hand-outs for the caravan. I uploaded the travel guide and sent it to Staples for printing. We will pick 21 copies of the guide along with binders and divider tabs on Friday or Saturday.

2023 Jun 6 (Tue) – We got up early in order to beat the crowd to the park. We left at 7:30 am and stopped to get breakfast at a café. When we got to the entrance of Yellowstone, we waited on a long line to get in the park. So much for an early start.

We drove the southern loop around the park. What a fantastic place! We stopped at several places to hike down to see waterfalls and thermal locations. At lunch time, we parked next to the Yellowstone Lake and enjoyed sandwiches while gazing out at the snow covered Grand Teton Mountains in the distance. It was a long day but just breathtaking. The weather held out for the entire day, sprinkling a little on our way out of the park.

2023 Jun 5 (Mon) – We packed up and left Idaho Falls, ID at 9:35. It was almost a four-hour drive to West Yellowstone, MT. We are staying at the Wagon Wheel Campground. It is an older campground and in need of TLC. The sites are tight and there are lots of overgrown trees in the camp. There is a hotel next door with the same name. They charged us $177 for two nights! It is about 3 minutes from the entrance into Yellowstone National Park.

After we squeezed into our assigned campsite, we headed out to tour Yellowstone NP. We took the upper loop road in the north of the park. Tomorrow we will take the bottom route, or southern loop. Our Senior Pass got us in for no cost (the entrance fee is $35). There were many cars there already. The park was so awesome. So many different kinds of things to see. There was still snow around the higher altitudes on the mountain slopes and some of the higher elevation roadways. We spotted a grizzly with bear cub, elk, and lots of bison. Looking forward to coming back tomorrow.

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yesitskatiep · 3 years

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Oriental Cole Slaw

#Oriental Cole Slaw

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bewitchingkitchen · 2 years

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ORIENTAL-STYLE SESAME SLAW

I love cole slaw, but prefer a dressing without mayonnaise. Something fresh, light, and bright. This version couples orange juice with sesame oil. I add just a little squirt of lemon juice at the very end because I crave that extra acidity. Some might try to convince me that incorporating the lemon juice in the dressing would do the same job, but I beg to differ. In fact, when I ate the…

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#cabbage #Cole-slaw #Oriental cooking #salad #vegetarian #Veggies

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friendsoneepisodeonescene · 3 years

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This terrific combination of cabbage, carrot, and jicama is mixed with a deliciously different dressing!

#Oriental Sesame Slaw #Oriental #Sesame #Slaw

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sepulchraltableau · 4 years

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This terrific combination of cabbage, carrot, and jicama is mixed with a deliciously different dressing!

#Oriental Sesame Slaw #Oriental #Sesame #Slaw

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foodmadewithlove · 3 years

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With Delicious and Fresh Seafood, It’s No Wonder Why ‘Turner’s’ Is So Popular

I’ve always loved food. I tend to have high expectations for the meals I am receiving or eating, and strive to find places with a variety of dishes that I can choose from. If I’m going to pay for it, it has to be good. Few restaurants stand up to that measure, but I believe that I might have found one.

My goal was to find a family-owned and operated restaurant on the North Shore, a place that has been in the family for a long time. Since my Beat Reporting class junior year, I have been a member of the ‘North Shore Eats’ Facebook group page in which members of the North Shore communities suggest and recommend restaurants and places to eat. As I became stuck trying to find places on Google, I decided to reach out and ask members of the group their favorite restaurants that are family-owned and run. I was expecting a few responses, but when I looked at my post the next day, I had ended up receiving over 230 comments. I was blown away by how many people decided to help me, and very excited to look through all the recommendations.

There was one restaurant that everyone kept commenting, a place called ‘Turner’s Seafood’. Seafood is one of my favorite things to eat, especially when I am able to enjoy lobster rolls at the beach during the summer as well as clam chowder throughout the year. Since I love seafood and due to the fact that I had never heard of the restaurant before, I decided to look it up and became overwhelmed by what I found. ‘Turner’s’ had not one, not two, but three locations around the North Shore. The locations are all different, with some focusing on on-site dining and others providing a fresh seafood market for customers. They all looked amazing, but I knew I had to go to the location which started it all.

(Above) A shot of Turner’s Melrose location that I went to. Credit: Turner’s Seafood website.

20-year-old James F. Turner emigrated from St. John’s Newfoundland in 1922, and started his career on the Boston Fish Pier. With hard work, “Jim” opened ‘Turner Fisheries’ in 1954, eventually becoming one of the leading suppliers of fresh seafood due to the new ability to fly their products anywhere across the country. Due to a myriad of restrictions and regulations surrounding the seafood industry in the 1980s, John Turner (Jim’s only son) established ‘J. Turner Seafoods’ in 1989. This new wholesale company in Gloucester dealt with the lesser amount of supplies and difficult regulations that had been implemented.

John had four sons, who growing up learned the ins and outs of the seafood industry. In their hometown of Melrose, John’s four sons opened up ‘Turner’s Seafood Grill and Market’ in 1994. The sons decided to expand the business, first creating a Gloucester location in 2006 as well as a market in the same location that ships seafood overnight in 2010. The Turner brothers additionally opened up another restaurant in Salem in 2013. Each restaurant and location is different, but all has that same family-oriented atmosphere to them. On their website, ‘Turner’s’ boasts that 9 of the 4th generation of the Turner family currently work in the three locations.

That’s how I arrived at ‘Turner’s Seafood Grill and Market’, the sons’ original location in Melrose. The seemingly small location is located on one of the main streets in downtown Melrose, among other shops and restaurants. With the onset of warm weather, various people had been sitting in multiple tables outside the restaurant, enjoying drinks such as martinis as well as their food. When I walked in, I was met by the delicious smell of fresh, cooked seafood. The restaurant is much bigger than it looks, split into four sections. The dark colored walls are filled with various seafood-related decorations, such as oars and fake fish. To the right, a glass display case held fresh seafood such as clams and shrimp on ice, in which customers are able to purchase every day. Behind that, a bunch of small tables remain in an ‘oyster bar’ area, where customers can get fresh oysters upon request.

On the other side of the restaurant, multiple tables covered in blue-striped tablecloths allow customers to get a full dining experience. I was seated in a high top next to the regular tables, near a string-lights covered bar that normally has seating but due to Covid has been removed. I noticed a hard working bartender, making his way through the various drink orders of the night. I could hear him constantly talking with the waitresses, creating a comfortable atmosphere that reminded me of fun family banter.

The restaurant had the option of ordering through your phone, but I decided to order with a waitress, who welcomed us with a smile and a greeting. Since it was my first time there, she was very helpful in describing the various dishes they had to offer. ‘Turner’s’ has a wide variety of options on their menu, starting with appetizers such as clam chowder that is not bad priced at $6.50 a cup. I went there with my boyfriend, and we decided to start off with a warm crab dip as we both enjoy crab. It didn’t take too long for the appetizer to come, and we were excited to dig in. The plate contained four large soft pretzels, which we were able to dip in a ramekin of warm, delicious crab dip. It was very savory, and I could even find large chunks of crab in my spoonfuls, which greatly impressed me. It was just what we wanted to start off the night.

It was truly hard to decide what I wanted for my meal, as ‘Turner’s’ has so much to offer. I considered getting the crab roll, but decided that since I just had the crab dip, it would be too much of the same thing. My boyfriend considered getting fish and chips, but we both knew that we wanted to go down to ‘Turner’s’ Gloucester location to eat at their specialty fish and chips shop soon. He ended up getting the yellowfin tuna burger, with fries and a brightly colored slaw as well as a wasabi aioli (that was too spicy for me, but he loved it!). The burger is one of the lower priced items on the menu at $15.00, but is still fairly large for its price and easily able to be shared. I ended up trying his burger, which seemed a little dry to me, but was still full of fresh flavor and seasonings. As for me, I love shrimp, so I decided on getting stuffed shrimp with a baked potato and brussel sprouts as my sides.

When the food arrived, I was very impressed with the overall presentation. Four shrimp sat in the middle, all stuffed with a breadlike seafood vegetable filling. My baked potato was to the left, with a pad of already melted butter sitting in its ridges. The brussel sprouts, which contained bacon, sat on the right. My mouth was watering even before I dug in. The presentation was great, but the food was even better. Each shrimp tasted like it had just come out of the ocean, and the bread filling reminded me of Thanksgiving day stuffing. The filling was a perfect combination with the shrimp, as it added extra flavor and texture. They were topped off with a lobster basil cream sauce, which was heavenly. It had an almost buttery taste to it, a creamy flavoring that was delicious on top of the shrimp. The sauce seeped into my brussel sprouts, which combined with the smokey flavor of the bacon throughout.

(Above) The meal I got at Turner’s, a stuffed shrimp dish with a baked potato and brussel sprouts.

The star of the show truly were the roasted brussel sprouts, which were fresh and perfectly charred to perfection. I normally don’t like whole brussel sprouts, but these changed my mind. They were a 2 dollar upgrade, but completely worth it. My baked potato with butter was pretty good, but nothing special, tasting starchy like a normal potato without any seasoning. Even so, it was a delicious meal overall. My dinner wasn’t badly priced either, a steal at $22.00 for a large plate of fresh seafood (which is usually highly priced!). After I ate, I was so full and pleased with what I had just gotten.

When the check came, I was shocked to see that the price wasn’t higher. I feel that they gave fresh, delicious seafood for a great price, which is amazing. After we left, I knew this could be deemed as one of the best restaurants I had tried in the North Shore area. I will definitely be back, and I of course want to try the other ‘Turner’s’ locations in the area. I encourage you to check out the various ‘Turner’s’ restaurants across the North Shore, you won’t be disappointed!

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thesurvivorseries · 5 years

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CHARACTER PROFILE

STILES is a nickname she made up when she was five due to everyone’s mispronunciation of her real name MIECZYSLAWA, meaning sword of glory (miecz = sword, slaw = glory, famous)

stiles is HUMAN is a world full of supernatural creatures

THE SCHOLAR is knowledgeable, detail oriented, and innately curious

CHAOTIC GOOD combines a good heart with a free spirit

INTJ is innovative, independent, strategic, logical, reserved and insightful

THE CASSANDRA gives correct and accurate warnings and predictions, and what she says is consistently belittled or ignored by the rest of the cast. You would think that the other characters would eventually decide that she can be trusted, but they seldom do.

TYPE FIVE aka THE INVESTIGATOR is the intense, cerebral type: perceptive, innovative, secretive, and isolated

FIRE is associated with the qualities of energy, assertiveness, strength, courage, transformation, and passion

#stiles' character study #my edits #female stiles stilinski #female stiles

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sohannabarberaesque · 4 years

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“Underwater America with Peter Potamus” (episode 23: Eastern Long Island, NY)

Once again, it’s time for another episode of that weekly documentary series demonstrating the friendship-generating possibilities of SCUBA by way of Peter Potamus and his band of divers in the summer of 1970 for broadcast in first-run syndication in the 1970-71 season. As will be recalled from last time, there was an uneventful sort of dive off Ocean City, Maryland which became memorable for an attempt to “ride” a white marlin swimming off shore--and now, as we open the episode ...

PETER POTAMUS, narrating over an aerial view of Ocean City, Maryland onward to the Delaware Shore, culminating in the Cape May-Lewes Ferry and the beginnings of the Garden State Parkway: It all came about thanks to a late telegram sent to us by Top Cat--”TC” to close intimates and acquaintenances--as we were packing up and getting ready to leave Ocean City, even if the diving turned out being slightly uneventful ... and we were to meet him and his clowder at the corner of Stilwell and Surf on Coney Island in Brooklyn posthaste. I was able to send back a wire in response, stating we were on our way ... and considering that the route up the Delaware Coast and its resorts was bound to be congested, a rather early, pre-sunrise start was advised. Not to mention catching the US 9 ferry between Lewes and Cape May and, from Cape May north, the Garden State Parkway. As far as Exit 137, as in Westfield Avenue in Elizabeth ... then Elmora Avenue to the Goethals Bridge into Staten Island, the Verranzano-Narrows such into Brooklyn ... and once in Brooklyn, crazy little city that it is, 86th Street in Bensonhurst to Stilwell Avenue towards Coney Island... try to find some parking ...

[Footage of the legendary Nathan’s Famous, including such epitomising its famous “Follow The Crowd” slogan along as much Surf Avenue as Stilwell; the heart of Coney Island, you know....]

And THIS is where TC directed us to?!!

TOP CAT, outside an opening along Stilwell trying to dodge the crowd seeking the famous franks as are Nathan’s claim to fame: You were looking for Snagglepuss, perhaps?

PETER POTAMUS: So you’re Top Cat, as sent me the wire down Ocean City way!

TOP CAT: The same, the same!

BENNY THE BALL, Nehru jacket and all: I’m Benny, TC’s right-hand man, you might say! Small in size, but big in heart! (Top Cat chuckles at the observation)

CHOO-CHOO, with the inevitable shyness: I’m Choo-Choo--otherwise known as “Chooch.” Hopeless romantic almost always, you have to say.

BRAIN, not quite so: The name’s Brain. But not quite bright in the head, you might say.

FANCY-FANCY, with inevitable bluster concealed by a fraying scarf: Fancy-Fancy is what the gals call me as much as TC! But too often, things get in the way to finally pull off a serious date with the gals!

SPOOK, ever the beatnik-at-heart: And I’m, like, Spook, somewhat of a moody poet and observer more than anything ...

PETER POTAMUS: And, just out of curiosity, what had you calling us over here at Nathan’s Famous?

TOP CAT, with glib galore: I’ll gladly discuss over some Nathan’s franks and fresh-squeezed lemonade! Come on, troopers, let’s get the orders out of the way and be seated ...

PETER POTAMUS, narrating over the scene in the main dining area at Nathan’s once all are seated (with kitschy stock music to match): The amusing thing about Nathan’s hot dogs is that they taste so ... unlike any other. In fact, soon after opening in 1916, Nathan Handwerker himself responded to some wild rumours that less-than-wholesome ingredients in his hot dogs explained the 5-cent price charged by inviting the doctors and nurses at the nearby Coney Island Hospital to try his franks free of charge to disprove the charge--pronouncing such to be pure and wholesome, and of the highest quality besides! At any rate, after introducing ourselves to TC and crew over Nathan’s hot dogs--many in TC’s camp somehow being surprised by who we are and what attracted each of us to diving--

TOP CAT, laying it on the line: We’d like the opportunity to join you on one of your dives sometime!

PETER POTAMUS, caught off guard and trying to avoid a spit gag: You had much diving experience yourselves?

TOP CAT: We certainly have! And where did you have in mind?

PETER POTAMUS: A couple of interesting sheltered spots out Long Island way--Peconic Bay and Gardiner’s Bay, out towards Montauk and Riverhead!

MILDEW WOLF, with some snark on the side: I have to wonder myself why Peconic Bay wasn’t simply called Picnic Bay to begin with!

PETER POTAMUS, explaining: That’s Mildew Wolf, one of our divers ... and he has something of a wicked sense of humour like you wouldn’t believe!

CHOO-CHOO: Which I think we can accept as a given with these, right, TC?

TOP CAT: Naturally, Chooch; after all, it sometimes requires some serious humour to get us out of a jam! Oh yes, Peter; we’ve got some rather decent SCUBA gear for the journey you have in mind ...

[Fading out as the whole begins to emerge by way of a drive down the Southern State Parkway, segueing into the Sunrise Highway, aka New York 27, eventually Suffolk County 51, into Riverhead and Peconic Bay]

PETER POTAMUS, narrating over the inevitably cheesy music: What’s interesting about East Long Island as a dive spot is that the two bays as make up its eastern extremity, Peconic Bay and Gardiner’s Bay, happen to be quite sheltered and not bound to be as rough as the Atlantic Ocean to the south of Long Island. Some dive shop contacts we had in Riverhead mentioned that such tranquility may explain as much some interesting clarity of the waters as much as the sea life to be had: Lobsters, oysters, clams, weakfish, sea bass, shad, porgy--quite a few North Atlantic sea fish to be encountered.

And we were able to find a modest little beach to the south of Riverhead as allowed us to walk in with our fins and start the dive from there--but oh yes, in diving, safety is paramount!

We can essentially “listen in” on the safety briefing and gear check Peter is delivering in the shallows, even allowing for the welcome of Top Cat and company, fading in on the drop-in dive from the shallows into Peconic Bay as captured oh so masterfully by Squiddly Diddly, ever the master of underwater photography. And not even the ever-pessimistic Brain from TC’s clowder can’t help but be stunned by such rock reefs and the sea life ensuing, with Lippy the Lion and Hardy Har-Har joining in. Two of the more, shall we say, intrepid such of Peter’s company, Wally Gator and Breezly Bruin, bring along their harpoon spearguns and add some colour by spearing a few of the legendary Peconic Bay weakfish which, served planked, are something of a Northeastern culinary legend.

WALLY GATOR, narrating over the spearfishing segment: Who couldn’t resist some of that legendary Peconic Bay weakfish for supper on a cedar wood plank?

MILDEW WOLF, adding his bit of narrative snark: And you wonder why they call it weakfish in the first place ...

Meanwhile, Hokey Wolf tries his hand at catching some Peconic Bay lobster, only to suffer Hilarious Consequences when he catches the lobster the wrong way beforehand....

PETER POTAMUS, narrating things post-dive: At any rate, we were able to find a decent little tavern as fixed up the weakfish in the classic planked style ... add some hash brown potatoes, some cole slaw--and plenty of memories. In particular--

FANCY-FANCY, with some exuberance: The way that tavern was able to plank those weakfish for supper, you just couldn’t BELIEVE how such an ordinary sea fish could turn out on Long Island!

PETER POTAMUS: Next up ... Gardiner’s Bay.

Following the usual break and all that ...

Around Peconic Bay and Gardiner’s Bay on Eastern Long Island, there’s two rather narrow forks on either side of Long Island: The “South Fork” may have the Hamptons and Montauk, popular weekend resort of New York’s moneyed set in the summer ... and on its North Fork, the somewhat barren tidal flats broken up by villages such as Greenport and Orient. And just past Orient is Orient Point State Park, seeing quite an afternoon for both our parties and itself popular among the boating and diving set. Again, as with Peconic Bay, Gardiner’s Bay off Orient Point is rather easy to get into its waters on foot from the shore, eventually sloping down to a maxima of around 40 feet.

More underwater footage from the indomintable Squiddly Diddly from the waters off Orient Point, cheesy stock background music and all ...

And there was a time when Orient Point had a reputation for the oysters of its waters ... which the ever-hilarious Hokey Wolf tried to scoop up in bag, only to realise [as is inevitably captured] that he chose a paper bag to collect them, which can break up in the tidal currents attracting as much the same fish found back in Peconic Bay. Next time, Hokey, consider a mesh net if you plan on picking up oysters or clams....

And finally ...

With much fondness tinctured with hesitation, we parted ways with Top Cat at a seafood grotto in Port Jefferson, not far from where the ferry docks for Bridgeport, Connecticut are situated--and what an interesting discovery made by Magilla Gorilla, who may be a little crazy otherwise, thereby saving us considerable driving through New York and allowing for a direct drive towards our next destination ... that jewel of New Hampshire known as Lake Winnipesaukee. Which is where we’ll all dive into next week at this time....

@warnerarchive @hanna-barbera-land @warnerbrosentertainment @hanna-barberians @hanna-barbera-blog @joey-gatorman

#fanfic friday #hanna barbera #peter potamus #scuba party #scuba #top cat #nathans famous #diving long island #peconic bay #planked peconic bay weakfish #spearfishing #orient point #gardiner's bay #bridgeport ferry #hannabarberaforever

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