By Frank Ryan

On a recent cold and windy night here in our new digs in Tacoma and once again in the Puget Sound area, we were wondering, “What should we have for dinner”, and soon my wife issued the proclamation

“I know.” 

There I sat once again watching the evening news as I often do, when she won’t tell me “what’s for dinner?”

Then I wait quietly wondering what kind of casserole or leftover concoction she will come up with this time.  By the way wife Marge is an exceptional cook and her left over meals are better than most ships fancy offerings.   

So in about the usual 25 -30 minutes she came up with this sensational quick fix meal that I thought would be wonderful for an unusual dinner offering with a little red wine or to feed to a group of kids or teen agers with some veggies, fruit and milk or grape juice.

Once again Marge had created a masterpiece on a whim and in the usual ½ hour!  You try it and feel free to throw your own variations in and season to suit, but we recommend low, low on the salt!

 Smokey Joe Marinara Spaghetti  

1 large can of stewed tomatoes

1 small can of tomato sauce

4 sliced medium size mushrooms

1 stalk celery chopped to taste

1 small onion – quartered and chopped to taste

½ package of spaghetti to serve 4.  More if you have a big appetite

Optional ¼ chopped green pepper

Optional ½ cup of red table wine

Optional table pepper and ground pamagian cheese to suit.

Get 1 package of the small Smokey Joes or small hot or mild sausage

Season with pepper, and 2 small bay leaves, a pinch of rosemary, a pinch of thyme to taste.

Put the little sausages in a skillet and brown lightly.  Use some virgin olive oil to coat the pan first.  Put the celery, onion and mushrooms in with the little sausages simmer and for about 7 minutes and don’t overcook them. Put them on low heat or simmer to prepare for the sauce.

Get a large stew pot or large soup pot for the tomato sauce and canned stewed tomatoes.

 Open the cans of tomato, sauce.

Put the tomato in the large pan and fill the empty cans with water.  Then put the water in the sauce pan with the mixture.   Stir a bit and start to warm the sauce on Medium or low heat on the stove top.  After the mixture is cooking put the Smokey Joes, and onions, mushrooms, celery and green pepper if desired in to cook with the sauce.  Let cook for about 15 to 20 minutes, while you cook the spaghetti. 

With the spaghetti, or fettuccini, or noodles just follow the directions on the package, but use minimal salt for your good health’s sake.  Put the items on the table or serve on a plate and place in front of your guests.  Put a little wine for adults and grape juice for the kids and I recommend some fresh bakery garlic bread oven warmed to go with the meal.  We often have microwave broccoli with cheese on top to go with the dinner.

Microwave the broccoli for about 3 minutes or to taste and serve in a big microwave approved bowl.   We recommend Raspberry Sherbet for dessert.  Be sure to shop the bargains and get the best deal on all your grocery products.

We hope you enjoy your meal!

The Customer is always right?

By Frank Ryan

Tacoma WA

As a kid new to the Seattle scene and one who had never worked for a corporation before the education given me was a big step in my successful career in business and industry in the years that were to follow.  Walk with me through the early days of my career and see if any of the adventures resonate and if you could employ some of the yardsticks of success that we used in the 60’s to build a successful brick and mortar retail business complex.

“Hello!” the cheery personnel receptionist said as I walked toward her.  “How can we help you today Mr. Ryan? “

“I am ready to go to work now, so where do you want me to start? “ I replied.

“I am sorry but we are still not hiring. “ Things are still tough out there and we don’t have any word from upper management to hire any new people yet.” She said in a friendly but serious tone.

“That is great but I just want you to know that I am going to be hired today!  So who do I talk with? I replied.  She looked with amazement at my brash answer and replied, “Just a minute and I will see if Mr. Urich will see you Mr. Ryan

In a few minutes I was ushered in and a few qualifying questions were asked.  It was determined that I could start the following Monday as a part-time sales person at $1.45 per hour.  Within two months I was a full time permanent employee and with in another 4 months I was elevated to position of senior sales clerk or “Blue Pencil” to authorize checks etc on the selling floor.   It was necessary to keep a solid “selling cost per hour of $20. to keep your job.

I always exceeded that from the first week and broke records for my floor and department in time to come. 

Later I went on to the Executive Training Program and learned Retail Management, buying, routing, advertising, employee management and law, and general merchandising and sales techniques.  One of the key elements of our success was the business plan originated by Rex Allison, and Larry Lean for the Allied Stores Company of retail department stores that included Jordan Marsh on the East Coast, and others.

We Won’t be Undersold!

This was an absolute law and cornerstone of our marketing, branding and customer relations policy.  “We absolutely guarantee that every customer that makes a purchase from us is happy without exception.  That means if we sell them a $4500.00 carpet for their home and 3 months later they don’t like it and want a new carpet or refund we will give it to them without question.  If they want they can pick out a new color and we will install it free of charge to replace the old carpet.  If they purchase a man’s shirt, hairdo in the salon, a meal in the Cascade Room or anything in any department we will replace it without question or give them a full credit or money back.” Rex Allison who was the CEO and President of Allied Stores carefully stated in one of the executive training sessions I attended. 

Later on I was to find out that we lived up to our creed.  One of the more unusual customers I had return merchandise was the lady who had five young boys. She bought Interwoven ribbed cotton sox that had a 5 year wear guarantee.  

“Mr. Ryan I would like to return these sox.” The forty- something house wife remarked. “I have another 2 dozen of the 5-year guarantee sox that didn’t make it, and I am again holding you to your promise!

“Mrs. Smith we will be very happy to exchange those for new.  Just give me a couple minutes to get new crew stripe sox for you.  Do you want the same red, blue and green stripes?  I queried.  

“Yes.” She replied.  And by the way I will need to buy a couple Levis 501s for my boys while I am here.  

We concluded the exchange and she purchased the new Levi Jeans and she was happy and on her way.  The same woman was in our store 7 times while I worked in the department over the years to exchange the crew sox.  She was the only one who kept track and kept receipts in all the thousands of customers that I sold the 5 year guarantee sox.  The unconditional customer satisfaction guarantee was a blazing success, and helped build one of the most successful and profitable store chains of the 60s and onward to the 80’s.  The customer was always right, and we guaranteed it! 

Can you answer me this?

Is your company guarantee one that absolutely guarantees client or customer satisfaction and do you cheerfully refund or replace items or service without question to your clients?  If you did would it beat your competition? 

Most companies, stores, online sellers and business folk’s talk about customer satisfaction today, and then when a client has a problem or wants to return or exchange there are often problems, forms to fill out, roadblocks and obstructions in the way. 

I recommend that you make sure you have an advertised policy that “The customer is always right.” and “We won’t be undersold.”

Or if price point is an issue you could guarantee the absolute best personal service and put a solid point by point plan in place to insure it. Slogans like “Our customer is royalty.”

Expressions like, “Your Loyalty means you are Royalty at (our firm).

For example, your independent gas station in Washington State could charge a couple cents a gallon more and give concierge service and pump gas for seniors and special needs folks and do a land office business.  Advertise “We keep it clean and pump the gas” Just ask!

Once again make sure you keep loyal customer base.  It is much more expensive to get clients back when they have left, than to let them know you really appreciate their loyalty and business.  Let them know you need them and that they are helping you support your charities and community

Portland OR,

A new senior and boomer television show, “55 And Better“ is creating quite a buzz, according to Frank Ryan, recently appointed Sales Director for the show.

He is formerly from the print industry, working for a number of years in advertising with Northwest Senior & Boomer News.

“We will be building an advertising base from local, regional and national advertisers.  Interest in the new senior and boomer TV show continues to build steam” he said.

Ryan says the new show has excellent leadership, with television journalists Wayne Faligowski and Bill Deiz acting as co-hosts. Both men have years of experience and are co-creators of this new show.

Frank Ryan reports, “55 And Better” will feature the latest in health trends, travel, technology, and financial matters mixed in with some entertainment.

It will also have a strong emphasis for  budget-minded viewers called “Tight Fisted Finds” highlighting the best of the best in products and services geared to save consumers money. It’s an offshoot of Faligowski’s former days as a highly-regarded consumer reporter while at KOIN TV in Portland.

The one-hour show is proposed to air weekly on KPTV Channel 12 starting as early as mid-summer of this year.

Frank says, “Interest among potential sponsors and advertisers is strong, and we expect “55 And Better” to attract more than 100-thousand loyal viewers right out of the gate, with audiences growing each week thereafter.” Information on the show can be obtained by calling Frank at 503-577-5081

MICHAEL ALLEN HARRISON -  Michael is a fabulous talent at the piano, and is an avid supporter of arts and music in the Great Northwest, Oregon State and Portland Metro areas.  Please check out his web page and make it a favorite on your page.  www.michaelallenharrison.com  Great music and events all year long!

“The arts are good for life and living!”

Portland FolkMusic Society Presents – Patrick Ball 

WHEN: Friday April 16th, 7:30 pm   (DOORS OPEN 7 PM)

WHERE: Carvlin Hall-1636 SE Hickory St (Enter on SE 16th just north of SE Division)

ADMISSION: $10 for PFS and Portland Guitar Society members

                   $12 General Admission, $5 ages 12-18. Children under 12, FREE.  

Portland FolkMusic Society (PFS) presents the best in folk/acoustic/Old Time/Roots Music at our monthly Concert Series, now in its 15th season! There is no smoking or alcohol, but there are food and beverages in a relaxed spot to bring the family or meet friends—or make new friends who love Folk Music! This month PFS presents harpist/songwriter/storyteller, Patrick Ball.  

www.portlandfolkmusic.org      Also see  www.patricball.com  and www.guitarfoundation.org

If your arts group or community organization would like to be in our events pages please send info request to  Activities Editor -franksseniornews@msn.com -Thanks

By Frank Ryan

We lived in Boring Oregon and it was 1948.  It was a small town but a was very  compact little berg  with a small grocery store, hardware, post office, and bank with our business being the big volume place. Dad and mom owned Jay’s Tavern.

 Jay’s was a family type place where kids could come and go in the restaurant during the day, and where I had full run.  I earned a little cash from dad doing chores. I cleaned the spittoons out back, ran the bottles out and dusted down the card tables and kept the pool tables clean and full of chalk.  This netted me about 50 cents a week on a good week.  For fun we kids

Played Ollie-Ollie Ox and Free and Kick the Can!

 “Hey Rhonda”, I said. “Want to play cowboys and Indians?” I chided. 

“We played kick the can last night and you left before I could ask you the question. “ 

“Yah”, she said. “I had to go home and eat dinner. Mom was late and I was hungry as a bear.”

She explained.  “So what was that question you wanted to ask?”

 “Well I um uh, well I just wanted a favor,” I said.  “I don’t do favors so forget it.” She replied

I said, “But Rhonda, I like you a lot and I want you to kiss me!”  She hooted, “A big no on that one!”

I looked at her and thought for a minute and blurted out, “Not even if I give you my last dime for candy? Not even for 42 cents? I Pleaded.  “You bet she replied and came over and grabbed me and planted a solid, dry and stiff kiss on my two surprised little lips.”  I remembered later that was only the second time a girl kissed me in my whole darned life.

 These were the days in the 1940’s.  This was the wild frontier and I was an adventurer just like Gene Autry or Roy Rogers.  I got to kiss the girl, just like in the movies.

42 Cent Kiss

The Sheets

By Frank Ryan

We were seated in the café like usual and having a cup of coffee as we often do. In theprocess of solving the world’s problems we lit off the conversation with the usual primer.

A recent topic that Frank and Duane could chew over and we felt we could possibly solve.   Duane said,” Boy these guys are sure going nuts over green stuff lately, don’t cha think?”

“Yes, but do you remember green when our grandparents used to call it frugality,” I said.

“Oh yes! I love the way they talk green as if they invented it.  In reality it was a matter of necessity when we and our parents and grandparents were kids to use everything to the last and then use it again.  We used to clean the peanut butter jar with a spoon and then use a cue- tip to get the last little bit out, or run a piece of hard crust in it and use the soft side to get all the stuff out of the jar.” Duane said cheerfully.

 “I remember a story I heard years ago that really hit green on the head, only then we called it thrifty!’ I said.

My grandmother Agnes Dubraski was extremely thrifty.  She was an immaculate woman who kept house as if the President were coming in a day or so.  The floors were sparkling and she always wore a house coat to do her morning chores. Dusting, carpet sweeper, and a regular routine of windows, dishes, and keeping up the home were on the docket.

I remember of a time when she spoke of a depression when things were really tough in the 30’s. 

 She said, “If you think I am thrifty you should have met my mother. Why she was so thrifty it made you laugh sometimes when you think about it.”  My silver haired and dapper grandmother noted.  “She would buy a brand new bed sheet at Peoples Store in downtown Tacoma. She would take it home to the farm in Edgewood and use it until it got a hole or tear in it.  Then she would cut it up in squares and make pillow cases out of them.  After the pillow cases were worn she would cut them up and make hankies of them, and after they were worn or stained she would cut up littler pieces and make a new sheet out of them.” She chuckled as she finished. “Now that’s frugal.   Grandma did have a sense of humor.

Duane laughed and I laughed and having scorched the green topic we moved on to the economy or some other conversation that we can visit later. 

Gunny Sacks & Grit

By Frank Ryan

It was 1952 and we just started to get our greenhouse and florist business going.  I will never forget the first job dad ever gave me.  We lived at 1805 Perry Avenue in Bremerton Washington and our home, greenhouses, florist shop and landscape business were surrounded with five large city lots of mature shrubs, trees and yard plants with a drive that came down a short grade to just in front of the converted garage that was now our recently remodeled Florist showroom and refrigeration unit for the flowers. It was affectionately referred to as “the case.”

 Dad was a big Irish-Norwegian cross and stood 6 foot 4 and weighed in at 305 pounds and it always amazed me how lean he looked even as big as he was.  He had a booming voice and a great Irish sense of humor.  He loved to tell a good story.  But now onward with the tale.

 I was escorted out back behind the house and just next to the greenhouse and next to the coal chute window.   There sat a giant pile of fresh compost which had a very distinct odor of cow manure mixed in.  Dad noted, “This is good dirt. It is 97% weed free and is from Asbury’s Bog. It’s some manure and sand in a special blend I mixed in.”  He explained.

 Dad had a special mix for every soil, seed application, and wet or dry fertilizer combo.  “Old country formulas.” He called them.

  “OK dad how do I do this. I have never done this before?”  I said with apprehension.  At the time I was 101 pounds soaking wet. I was slim but strong enough to arm wrestle even bigger classmates down. My young adversaries always under estimated me.

 “You will need to take this square point shovel and fill these 100 pound potato sacks to the top.  Then take this sisal twine and tie it off and go on to the next one. I have sold five already so go ahead and fill 5 and let me know when you are done.” He ordered as he strode away with big giant steps.

Without question I grabbed the sack and began to try to fill the sacks.  I didn’t how best to do this. Later I discovered it was with a frame and a jig with four nails in it to hold up the sack while it was filled. 

So I fought. “ Dog-gone-it.” I chewed as I proceeded. “I wish this wasn’t so cotton picking hard.”   

I wondered if I was a failure having great difficulty doing this, and wondering if I would ever get it.   Finally I filled each of the five and tied them off. Later when Dad had to fill the sacks he had our hired hand John Bland build a new frame for it.  I’m not sure to this day if he earlier forgot how hard it was to fill the sacks without a box frame? He had been out of the nursery and florist for 20 years by then.  I did better and better on filling the sacks from then on.

Or … see our world from a flight from PDX or Amtrack or up the Columbia!

Tired of just sitting at home, watching TV? Well, here are some listings for Good Restaurants, Places to See, and Travel Opportunities. So, don’t just sit there. Let’s go someplace enjoyable and exciting!  Read on for great local restaurants and bars and grills to check out

Cheers to you!

122nd & Holgate -East Portland , this is a bar and grill. It is business and senior friendly at lunch and in early evening for dinner.  Has extremely good Prime rib, with giant baker and sauteed veggies on weekends for under $10. and it is superior quality for the money!

Hamburgers are high quality steer beef.  If you want super fast service go elsewhere. Food is excellent, staff is great, happy hour drinks are good, and noise level is ok most of the time.  Occassionally loud, but to be expected with some times later eve younger night crowd.  Soups are from scratch and are mostly low salt. Bacon Bean, and Prime Beef soups are saltier.   Super salads and always fresh greens. 

Tic Toc Restaurant & Bar

112th & Division- East Portland offers the greatest Shrimp cocktail for the money anywhere! Gigantic cocktail with killer sauce for under $5.  The place offers Portland style “Wierd Soups” but they are terrriffic.  All breakfasts and meals offer loads of food and many folks take some home for later.  Good staff, at this blue collar senior friendly establishment that still gives you comfort food.  Soups are lower salt than most.  Excellent salads.

Davidson’s Restaurant  – Old Hwy 99 West, Tualatin

Frank’s been going there for over 10 years! Wonderful medium price comfort food place with great daily specials, soups, fresh mexican fare daily and some good old fashioned recipe’s and great Cherry pie!  Love the Cherry and berry pie!  Always top service, fast and friendly with excellent salad offerings.

Courtyard at the Marriott Restaurant – AIRPORT WAY near the Portland Air port.

Recently ate breakfast and enjoyed a “roast” in my honor done by Friends of East Portland Chamber of Commerce. Food was excellent, and very well prepared.  It was HOT! One of my pet things to check.  They serve Breakfast lucnh and dinner in the restaurant and welcome the public.  A great place to meet with friends or meet out of towners whom may be in vicinity of PDX.  Recommend it highly – Ask them about “Park and Fly Vacation packages” if you are going to be traveling soon. You can leave your car with them in a special package and eat breakfast too!

More to come soon!  Send your restaurant review and we will consider printing it for free!

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TRAVEL IN STYLE!  IT CAN BE BUSINESS & PLEASURE!

Many of us have seen our retirement accounts diminish over recent years. You may have thought about investigating making an amount of cash each month, but do not want to be tied to a job. 

Frank and Marge went to Virginia recently and used a special club membership.  It was a wonderful vacation experience and we spent 7 nights and 8 days in Virginia and traveled to Washington DC and had a fabulous time.

The wonderful part was the 5 of us stayed for less than $900. and it was absolutely the best vacation ever. We had a two bedroom with our own kitchen, priviate bedroom suites and 2 full baths, dinig room and secluded hot tub and lanai where we rested and fed ducks and geese.  The neighbor had to pay over $800 per year assessments and we didn’t . He paid $30 K for his condo and we stayed on our exclusive membership for just the weekly rental, plus our air fare and car rental, and daily expenses. What a treat.  It is also now a business we can write off as we promote our travel business while we travel. How cool is that?  If interested call Frank @ 503-577-5081 for info

By Frank Ryan

The Tulips, Daffodils and spring flowers are watching the warm sun and grabbing every ray as they jump from the ground.  This year with warmer than usual bursts of energy from Old Sol the Teensy  Daffodils in our back yard are right there with the Crocus though mini in size are mighty in effort as they stretch the little blooms to the light.  The growers gong has sounded!

It is time for backyard gardeners to get the jump on the season and make a move to get the dicot weeds under control right away.  If you have lots of time and patience the old fashioned way of using a weed probe or thin garden trowel and getting the little weeds when they first pop up.  That is good exercise, and starts the gardeners tan, but is very tedious and requires a person to be in pretty good shape to get the job done and get all the little grasses and broadleaf weeds out of the beds and rock paths etc.  Another way is to use a total weed killer and your local garden store can help with that and give exact info on doses, coverage and local requirements.  I recommend you only spray with a controlled method, and only exactly where the chemical is needed.

On small areas, or places where drift could harm adjacent plants I usually use a sponge and put the weed killing solution on a wand sponge and dab it on weeds.  That eliminates over spray, drift and though tedious it kills only the weeds you want to eliminate and minimizes the chemicals in the yard and in the system.  It also saves a great deal of money over years of application by being careful, and frugal in the use of chemicals.  Make sure the weed killing chemicals you use are approved for the particular use.  Use broadleaf weed killers on the lawn and where you don’t want everything killed off.  Again you can use the sponge dip method to do only plants and areas that have weeds in them. It is “green” and also common sense application.

One spring tip. If you have not checked mowing, edging equipment and garden hoes, clippers,

Rakes, etc. now is the time.  If you are able to sharpen, oil and clean your own tools great. Take them to a pro and get them sharp and ready to use.  There is nothing worse to work with in the garden than a dull shovel or hoe.   All your Chain saws and saws should also be cleaned, oiled and ready to go for the season.  Fertilizers should have been sealed in moisture proof plastic containers over the winter.  Spring is a good time to apply organic fertilizer to give root systems a good start.  A mild mix of 10-10- 10 or similar blend with low numbers is good.

Once the season kicks off you can apply your regular lawn fertilizers.  Check with your local garden store for best local blend.  I recommend that you NOT over use weed and feed. I almost always never use it more that once every 2 or 3 years, and just use localized weed control the rest of the time once lawn weeds are under control.  Spring is time to add extra peat moss, sand, compost to flower beds and saggy blank lawn areas and get cleanup done.  The ground should be ready for late spring and early summer planting.  Also don’t forget to line out your containers for those great container flowers and vegetables & Tomatoes for your yard!  Make sure they are brimming with new potting soil.  Happy gardening!                                                                 #                                                                            March 1.10 revise

By Frank Ryan

Peek a boo tiny ones

Little croaks

Croak Crrooooak

Little toad in the rose bloom

How it got there heaven knows

Explore in joy and see

3 little toads in a rose!

Feb 22-2010

With photo by Frank Summer 2009 –“Our garden”