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^iUfOny *Jalbl
By Tiffany Lane
Well hi guys and dolls, its time
once again for another report. I
must admit that I was kind of lazy
this month, in that I stayed pretty
close to home. I did however,
manage to see the fabulous Lady
Baronnessa at the French
Quarter. She is truly a tribute to
the entire Gay community. She
brought the house down as
always and anyone who missed
her really missed an experience.
Louise Monroe finally opened
her new restaurant and bar last
month and I must say it was well
worth waiting for. The IN place to
be in Florida. Its located at the
junction of U.S. 1 (Phillips Hwy)
and Emerson St., Right in the
heart of the Phillips highway
plaza. Ms. Monroe has really
outdone herself. The theme is old
times moves and silent flicks. The
walls are lined with blown-up
pictures of such notables as:
Gark Gable, Marlyn Monroe,
Charlie Chaplin, Jean Harlow,
Gara Bow (real nostalgia, test
yourself on trivia and see how
many stars you know(.
There is a real nice horseshoe
bar at the front just as you enter
from the foyer. Just to the right of
the foyer, before you -enter the
main lounge, there is a pool room
for you pool buffs. The bartenders
and hosts are gorgeous looking
studs parading around in black,
tight, svelte, overalls with white
shirts. 00 la la, makes you forget
whatever it was you wanted to
remember. The steak and eggs
breakfast was fabulous. Mother
WILL return, and I heartily
recommend The Producers.
Contrary to popular • opinion,
Mother did not know George
Washington personally. I did hear
him tell though, his wife made a
pretty good fudge. Since old
George was walking around with
a mouthfull of homemade teeth at
the age of thirty, he would have
loved it. George Washington and
the month of February brings to
mind cherries. Your mother here
is not going into a discussion
about them though, no matter
how tempting the subject may be.
Which brings us back to George
Washington. All those cocktail
parties going on back then were
supposedly pretty swinging
affairs. Mother can just imagine
those gorgeous studs dipping
their long, beautiful fingers into
all those dips that were so popular
in these days. The thoughts
conjured up make the famous
Tom Jones erotic dinner scene
look like teatime with Virginia'
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Graham. They didn’t have all the
fancy crackers, potatoe chips,
fritoesand nice raw vegetables to
dip into the gook so they just
stuck their fingers into it.
And the fingers found their way
through all those whiskers and
into the oral cavity. Then they
rinsed their fingers, whiskers,
mouth and anything else they
could find in warm beer or good
sipping whiskey. Some of us have
come a long way since those days
of finger licking and have found
other things to stick into things
and then chew on. Such as all
kinds of crackers, etc. Cream
cheese is the basis for most of our
tastiest dips. Mother has found
when a little sour cream is added
to the softened cream cheese a
tew more tongues come out ot lick
the corners of the mouth. Here
are a few simple dips you can
make to raise more pinckies at
your parties. Try cream cheese
and a little ground fresh
cucumber. You could add a little
anchovy paste if you care to blow
a few minds With fishy fragrance.
You could mix your cream cheese
with crumbled bacon or fine
chopped spring onions for a
delightful dip
Cream Cheese and minced
clams are good if you can get
somebody else to mince the
darling things. Add a little red
pepper to this one for zip. Or how
about cream cheese and chopped
shrimp. Add a little curry powder
if you dare. Just use your
imagination; there is always the
joker around that’ll put anything
into his mouth. . . . Now here is a
good one, served hot, for your
beer drinking friends. Melt a
brick of Velveta Cheese in the top
of your double boiler and add a
can of El Paso Enchilada souce.
Blend it well and put it in your
favorite chafing dish. Serve it
with those big, old fashioned
Fritos. Now be sure you make
plenty, dearie, they’ll love it.
For those cold, cold knights in
the dead of winter. Mother has
found something hot and Italian
that can kindle fires in places a lot
of men forget there are places. I
remember this one particular stud
in Sorrento in *47 with the longest
eyelashes. . .Heavens! Anyway,
if you’ve got a dark-eyed, not so
hot blooded Italian Knight you’d
like to bring to heat, mother
suggests; Rigatoni Primavera.
Put on your best pair of flip-flops
and a flower-print apron and
shuffle off to the kitchen while
humming your own version of La
Traviata. Now that you’re con
vinced that you’re Italy’s version
of Irma La Douch, boil some
salted water for the Rigatoni.
Instead of standing there with
your hand on your hip waiting for
the Rigatoni to cook (it takes
about 20 minutes), let’s get the
filling mixture made.
1 lb. can Spinach
1 lb. Ricotta Cheese
1 lb. Rigatoni (big mouth
macoroni)
2 Vi tablespoons flour
3 cups milk
*/4 teaspoon pepper
8oz. Parmesan Cheese
1 egg
Drain the spinach and mix it
with the Ricotta Cheese, the raw
egg and pepper. Once you have
gotten the Rigatoni cooked, stuff
each with the spinach goo by
using a pastry bag or funnel made
of w'axed paper and a little finger
now and then. Now make the
yummy sauce with the flour and
milk stirring it constantly so it
doesn’t become lumpy. Once it
begins to get a little hard and
thick add half of the Parmesan
Cheese. In that new casserole you
bought for the Supreme last
month, alternate sauce, rigatoni,
sauce, rigatoni with the lucky
sauce on the bottom until the
ingredients arc all in the
casserole. Sprinkle the remaining
Parmesan Cheese on top daintily,
cover and bake for about 30
minutes in a moderate oven.
Serve a light salad of torn lettuce
with garlic, oil and vinegar and
croutons. A good leaf of Italian
bread and a bottle of Chianti —
finish with a good cup of coffee or
Galliane — sit back and wait for
his own unique way of showing
appreciation. Well my little
chickadees its time once again for
mother to hop on her ole trusty
liihS-lisciii-Sahsral
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you like this type of column, or if vou. Lovr* and kisses, Tiff
you like the other type of gossipy
581-9962
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