User talk:Cub Driver
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Crescent Lake
Hi Cubster! Thanks for sharing the Crescent Lake photos. It looks like a magical place and a great place to fish as well. Some day . . . GBH with the Cub, maybe even Crescent Lake! Thanks again! Kimchifox (talk/contribs) 06:09, October 16, 2008 (AKDT)
recipe
Hi Cub! I promised I would leave a recipe for you...polenta, but you know it already, so i'll leave a special regional recipe of where I live: RICE MILAN STYLE Risotto alla Milanese Serves about 6 Risotto dates back to the Renaissance and is a descendant of the Spanish paella. The dish is said to have originated in 1535, when Charles V made his son Philip duke of Milan, beginning what was to be nearly two centuries of Spanish rule. Saffron added to the rice turns it a deep yellow and adds a subtle yet pungent flavor. The rice for risotto should be Italian superfine Arborio rice, slightly moist and al dente when done. The rice will continue to cook after it has been removed from the flame, so be ready to add the butter and freshly grated Parmesan cheese immediately. The entire process of cooking the risotto takes roughly 45 minutes and requires your full attention. In Italy we say "Il riso nasce nell'acqua e muore nel vino," meaning rice is born in water and dies in wine, so have a good dry white wine ready to serve with the risotto.
6 T unsalted butter 1/2 onion minced 1 lb Arborio rice 3/4 cup dry white wine 1/2 to 1 t saffron threads about 5 cups simmering beef or chicken broth 6 T freshly grated Parmesan cheese, plus additional cheese for serving freshly ground black pepper
Melt 4 tablespoons of the butter in a saucepan large enough to cook the rice. Add the onion and sauté gently until soft and transparent, about 5 minutes. Add the rice and stir until every grain is coated and shiny, abut 3 or 4 minutes. Add the wine and keep stirring until it evaporates. Dissolve the saffron in 2 tablespoons of the hot broth and set aside. Add the remaining hot broth to the rice, 1/2 cup at a time, stirring constantly, waiting until the broth is absorbed before adding more. The risotto should always be moist. After about 15 minutes, taste the rice. It should be done al dente. Add the saffron, stir, and cook for 3 minutes, adding broth as necessary and stirring constantly. Remove from the heat when still moist and stir in the remaining 2 tablespoons butter and the 6 tablespoons Parmesan. Cover tightly and allow the risotto to set for 3 minutes. Turn out onto a heated serving dish and serve with freshly ground black pepper and more Parmesan as needed.
Note: The risotto should be, as we say in Italy,all'onda, or "wavy":it should be served slightly moist, not dry. Ciao! Flora
Ship to Kansas
Cub, do you ship to Kansas? - Yes Kelli. Special orders don't upset us. Lots of styles, lots of colors, lots of options to choose from. Cub Driver (talk/contribs) 11:30, November 3, 2008 (AKST)
- Cool. I'm defintely interested. I don't have anything specific in mind but I've liked all the ones I've seen in your photos. Kelli (talk/contribs) 11:43, November 3, 2008 (AKST)
I'm Feelin' You Cub
Cubster, I was away from the PC for a few hours today, but read your collaboration when I returned, saw that no one acknowledged your very intelligent statements, and just wanted to say, "I'm feeling you Cub!" (In a manly way, of course!) I went to the Giants-Dallas game this weekend and witnessed several drunken fights between opposing fans. An older gentlemen seated in the row in front of me chortled, "Dumbasses! Whether you root for the Giants or the Cowboys, you're still a football fan! Same goes for liberals and conservatives! No matter what side you root for, we're all still Americans! It sounds like you and I (fortunately) haven't lost sight of that fact. Although, I doubt that it has anything to do with our intelligence. 
Kimchifox (talk/contribs) 10:58, November 4, 2008 (AKST)
Your pens
Hi Cub, Checked the live collaboration this evening after you had signed off but I saw the photos of your pens. They are beautiful! I also saw that Scobey asked about a fountain pen. I too am VERY intersted in a fountain pen. Can you send me specifics? I think you said "after Thanksgiving", but I'd love to know when you might make them, how much they are, if I can choose wood (although there's a part of me that wants the serendipity of taking what gets sent to me). Mostly, I just wanted to say I loved seeing the photos of the process and want more info about how I can get one. Many thanks. KT
House Concerts
Hola Cub from the Sunshine state! Looks like we stole your sun. 70's and sunny. I wonder if you could help me with how you look for traveling artists for house concerts (you and Robin). Our Rec Hall seats about 100 to 150 peeps. We will have well over 350 people or so Dec - March. I would like to bring in some bluegrass, folk, polka etc for the 70ish crowd. Maybe 3 to 5 shows in the season months. I believe there are some websites to do this but wanted to know if you guys knew the best way to acheive this. BTW I plan on keeping your sun until around March and then we will share it again :P. Hoonah (talk/contribs) 14:17, November 23, 2008 (AKST)
- I'll provide an answer when you release the sun.
Our first house concert was just by chance. The "Whites" were in Alaska visiting with Ginger Boatwright in the summer when we were building the new room. Half jokingly, Ginger suggested the Whites should put on a house concert. It happened, the idea stuck. Actually, the ide was already there before the Whites appeared, this just made it reality.
- In the early days, most of our house concerts were booked through Mike McCormick. Mike offered them a house concert at our place when they needed just a little something extra to get them to Alaska. After a while, we started getting requests via word of mouth as artists told their friends about doing shows at our house. We now get requests from booking agents regarding people wanting to do shows at our house. We have to inform them that we are not promoters and we can't afford to pay the artist's way to Alaska, hence a lot a not interested after that.
- I'd say make connections with local promoters that put on shows with music you like and offer your venue. Don't offer so many that you wear your audience out. If you have more questions, feel free to call or e-mail. Cub Driver (talk/contribs) 14:33, November 23, 2008 (AKST)
