>  > The elderly Strathcona Hotel in Edmonton is still there ... fully
>  > restored ... a faithful replica
> Imagine if they brought back the original prices. 5 cent short
> beers, 10 cent whisky shots and 20 cent full dinners.

Every now and again someone has a publicity thing,
party like it's 1950, something like that. I 
anticipate a few of those when they try to bring
the hospitality businesses back.

>  ML> In the 1940s the salary for a backup band member was 400-500 a
>  ML> week.
> That was really good money. Mom made $200 a month as a wartime
> chemist and Dad made $88 in the air force. They both made $250 at
> the mine they met at in 1946.

Back when live music was considered a basic need
and the musicians' union had some clout, a band
member could do very well, even better than a
symphony orchestra minion. But recordings, radio,
and amplification changed all that.

The Mob was fairly heavily involved, of course, as
they go where the money is, and in my early days on 
my way up I met some of the footsoldiers on their
way down, even had drinks with them on occasion, but 
by the time I got involved, the amount of dough was 
peanuts compared to what it used to be, so it was 
basically nostalgia for all of us.

> If you're curious and have some time to kill, Google "Gerry Barber
> Bouncer". He didn't look tough: chubby, thick black rimmed glasses
> and a big goofy smile when he wasn't snarling at someone.

I met a few of those but didn't frequent any one
spot enough to become friendly with any of them.

>  ML> Somehow brunch buffets don't hold the same appeal
>  ML> as they used to.
> Back then I worked in construction as a labourer and weighed about
> 160 lb. I could do serious damage to a buffet while hungover from
> the night before.

Yeah, some of us could put fear into the hearts
of the restaurateurs. With me it was mostly fried
shrimp; I didn't spend too much time with the beef
or the oysters, because the quality wasn't enough
to make them worthwhile: I would poke around for
prime rib fat once in a while, which of course
didn't frighten anyone.

> Not a recipe but still food related ...
> "The only thing I take seriously in the newspapers these days is fish
> & chips. And even that I take with a pinch of salt."

Actual exchange related to me:
 - So where do you get your news?
 - Facebook, of course!

> ... The customer is not always right, the bouncer is always right.

The TV news, though, is seldom right, though
on occasion far right.

Ka-ma-la-ta
cat: booze
servings: 1

1 part Absolut Mandarin
1/2 part Malibu rum
1/2 part Midori
1/2 part Cointreau
splash pineapple
splash orange
splash Grenadine

Shake on ice. Serve in martini glass.
Garnish - orange slice and cherry.

Chris Jolly, West St. Grille, Boston