Dead fans flood Stinson Beach post office with ticket requests

More than 60,000 pieces of mail — many in envelopes elaborately decorated by hand — poured into the post office at Stinson Beach within the last week, from Grateful Dead fans around the world hoping to score tickets to the band’s three farewell concerts taking place at Chicago’s Soldier Field from July 3 to 5.

In the tradition of the original Grateful Dead Ticketing Mail Order, tickets to the Chicago concerts — ranging in price from $59.50-$199.50 — were initially made available via a first-come, first-served mail order system beginning on Jan. 20, well in advance of going onsale via Ticketmaster on Feb. 28.

The overwhelming number of ticket requests prompted the band to cancel its other pre-sale plans, which were scheduled to roll out early next week.

Many fans who mailed in their ticket requests posted images of the colorful envelopes to Twitter, Facebook and other social media sites before sending them off to Stinson Beach, a Marin County community with a population of 632 people, where the mail order tickets are processed.

Much of the fan art included motifs familiar to Dead Heads, including dancing bears, roses and the “Steal Your Face” logo, featuring a red and blue skull divided by a lightning bolt.

The surviving band members — percussionist Mickey Hart, guitarist Bob Weir, bassist Phil Lesh and percussionist Bill Kreutzmann — will be joined by keyboardist Jeff Chimenti, Phish’s Trey Anastasio and pianist Bruce Hornsby.

The rush for tickets for the once-in-a-lifetime event caused quite a flurry of activity in the small post office.

Camp Cooking – Everglades Edition

This past weekend we we camping with friends who had never been camping before and who had never been down to Everglades National Park before. I wanted to make sure they ate well on the trip because A) I like to eat well when camping, B) I like showing people it doesn’t always have to be a pack of hot dogs cooked on a stick, and C) I wanted to convince them camping was fun and they should do it again.

As you might remember from the Crockpot Edition, or the Butane Cook Stove edition, I’m a big fan of instant or minute rice while camping. At home, not so much, but when camping nothing is more of a pain to get working right than simmering rice with a propane or butane stove, and after a full day of adventuring, no one wants to wait around for regular rice to cook either.

So, into the Everglades, I brought:

  • Instant brown rice
  • Tofurkey beer brats
  • Two Tofurkey Italtian sausages
  • An eggplant
  • A couple of zucchini
  • A couple of yellow squash
  • Two tomatoes (from Robert Is Here — awesome fruit and veggie stand!)
  • Two avocados
  • A tube of Gimmie Lean sausage
  • A pack of Tofurkey maple tempeh “bacon”
  • A bag of red potatoes
  • Red and Green bell peppers
  • A couple of white onions
  • Coconut oil
  • Rice vinegar
  • “Veggie” Pepper (blend of various ground peppers)
  • Garlic and Herb seasoning
  • Creole seasoning
  • Cayenne
  • A bag of hot dog buns
  • Six eggs
  • (and way too many snacks)

For dinner, I cooked the rice in an aluminum foil cake pan by boiling water, adding the rice and garlic-herb seasoning and covering with foil sitting on the picnic table. In another cake pan, I sauteed some chopped onion in coconut oil, added some sliced Tofurkey Italian sausages and set that aside to stir into the rice when cooked. While I did this, I sliced the eggplant and grilled it around the edges of the cake pan. I put the slices on a plate with some creole seasoning and a splash of rice vinegar. In the pan I used for the onion and sausage, I added a tad more oil and the cut up veggies with some more onion and a bit of the creole seasoning. While that cooked, I grilled the brats around the edges and while we set the picnic table, I tossed the buns on to lightly toast them.

For breakfast, I sliced onion and the potatoes, and cooked them in the coconut oil in another cake pan and some creole seasoning and cayenne to be spicy diner-style potatoes. Then, I cut up the Gimmie lean and cooked it with coconut oil until brown, and did the same with the tempeh. The eggs, I cooked in the same pan (I only brought three) by stirring them all together with onion scrambled style.  Breakfast was served with fresh avocado and tomato slices.


I may have overfed them, but… they’re already looking to book the next adventure. (And, I converted the carnivores for the weekend!)

[ Books & Authors ] Open Question : Children’s story book?

My mom had this big story book that had tons of stories in them. They had little animated photos. One story was about a little airplane that didn’t think he could fly, but did. Another was the busy bee salon or something. It was about a lady running a hair salon and doing beehives. I think there was another about a fire truck, too. It was a thick story book and had all these stories. Do you know what book it was???

Everything Kids' Halloween Puzzle a (459)

Category: Other – Other
Seeds: 1
Leechers: 0
Size: 22.28 MB

More @