Archive | May 2012

Cruising Colby

Way back in high school (late 70’s) the cool thing to do on Friday and Saturday nights was to go to Everett and cruise Colby and hang out with friends. For the most part kids stayed out of trouble and kept their nose clean….mostly.

Over the years the city of Everett passed ordinance 46.48.010 which states:

A. No person shall drive or permit a motor vehicle under his care, custody or control to be driven past a traffic-control point more than two times in the same direction of travel within a two-hour period in or around a posted “no cruising” area.

B. On the major streets or alleys of a “no cruising” area there shall be posted a sign which shall read substantially as follows:


City Ordinance No. 1396-87

Maximum Penalty—$1,000

C. A traffic-control point as used in this section means any point or points within the “no cruising” area established by the police department for the purpose of monitoring cruising.

D. No violation shall occur except upon the third passage in the same direction of travel past the same traffic-control point within the aforementioned two-hour period.

E. No area shall be designated or posted as a “no cruising” area except upon the passage of a resolution by the city council specifically mandating such designation and posting for a particular area.

F. Buses, taxicabs and emergency vehicles shall be exempt from the provisions of this chapter. Further, it shall be an affirmative defense that the vehicle was operated for business purposes.

G. Cruising is a misdemeanor and may be punished by a fine not to exceed one thousand dollars. (Ord. 1396-87 § 1, 1987)

The above ordinance was passed long after we grew up so it didn’t directly effect us. I don’t know of any other area after the fact that kids gathered to ‘cruise’.

This last weekend hubs and I sort of went down memory lane as we officially broke the above ordinance and cruised Colby with 400 other vintage/specialty vehicles!

We had a blast and will do it again next year….with the City of Everett’s blessing!

If you really want to be bored watch the 10 minute cruising video. The video is actually 22 minutes long but Photobucket would only upload 10 minutes of it!

Cruising Video




Fish Tacos With Mango Avocado Salsa

We tried a new recipe in my Cooking Light magazine…
And I will say…
It was fabulous!!!
I will post the recipe as it is but this is what we did:

Since we already had ground cumin I didn’t want to go to the trouble of cooking/grinding whole seeds so I just used the ground stuff.

After mixing the spices I added the chopped garlic to the baggie. Big mistake. The spices stuck to the garlic. So after putting oil in the skillet hubs dumped the spice/garlic mixture in and ended up seasoning the tilapia with blackened seasoning.

We left out the jalepeno pepper.

This recipe is quick, cheap and delicious!!

Cumin-Spiced Fish Tacos with Avocado-Mango Salsa


1 tablespoon cumin seeds
3/4 teaspoon salt, divided
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 pound tilapia fillets
1 tablespoon canola oil
1 cup sliced peeled avocado
2/3 cup finely chopped peeled ripe mango
1/4 cup chopped green onions
1/4 cup finely chopped red onion
2 tablespoons finely chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon ground red pepper
1 jalapeno pepper, thinly sliced (optional)
8 (6-inch) corn tortillas


1. Heat a large skillet over medium heat. Add cumin seeds; cook 2 minutes or until toasted, shaking pan frequently. Place cumin, 1/2 teaspoon salt, paprika, and black pepper in a spice grinder; process until finely ground. Combine cumin mixture and garlic; rub over fish. Return the skillet to medium-high heat. Add oil to pan; swirl to coat. Add fish; cook 2 minutes on each side or until done. Remove from heat; keep warm.

2. Combine the remaining 1/4 teaspoon salt, avocado, and next 6 ingredients (through 1/4 teaspoon red pepper). Stir in jalapeño, if desired.

3. Heat tortillas according to package instructions. Break fish into pieces; divide evenly among tortillas. Top each tortilla with 2 tablespoons salsa. Fold tortillas in half; serve immediately.