Terry J. Crebs

Profile Updated: July 25, 2021
Residing In: Lakewood, CO USA
Spouse/Partner: Wife Kane died in 2011; Joy Tsuya-Joslyn is my squeeze!
Homepage: www.crebs.com
Occupation: Retired (and loving Social Security & Medicare!)
Children: Daughter Jennifer Lee (born Dec-1977); Grandson Lir (born July-2010—Lir got in trouble in the 2nd Grade More…when he hacked his elementary school’s computer—I was so PROUD!)

Now retired, I think I’ve become a “god-damned Socialist”, but Joy and my daughter say I’ve always been a “gol’-durned Socialist!”


Joy still goofs with MATSUTAKES but I’m now into Astronomy— so on clear evenings I enjoying showing my “8-incher” (ahem, telescope, for those wondering) to the neighborhood women!

School Story:

I did NOT TP Patty Burdick's house during the summer of 1968--I watched Scott Christensen, Richard Harada, and Gary Yamashiro do it--I only drove the get-away car. (Postscript 2018: a little miffed that after 10 years, none of the principals (Patty, Scott, Richard, or Gary) have given me grief for posting this story.)
So many good stories from Advanced Physics: our putting a radioactive source in Jay Rogerson's back-pocket (hope he had normal kids); rocket-fuel mixing-disasters smoking up the hallways (we were quick to blame the Home Ec class across the hall); turning on the Van de Graaff generator before class, thereby hitting Mr. Soderquist with an eight-inch electric arc during his lecture. Ah, what fun. (postscript: after my electrocuting Mr. S, my lab partner Scott C. Electrocuted ME during a spectral experiment—I think Mr. S gave Scott an “À” that quarter!)

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Dec 05, 2021 at 5:55 PM
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Dec 05, 2021 at 5:52 PM

So good getting a nice phone call today from Steve (an elementary school friend.) Cool he’s into Pacific Northwest mushroom varieties too! I told him: “Girls just wanna have fungi!” Heh,heh.

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Aug 09, 2021 at 5:25 AM

Happy 70th Birthday, Jerry. Already I love being an official GEEZER!

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Aug 09, 2021 at 5:23 AM
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Aug 08, 2021 at 4:39 PM

Posted on: Aug 07, 2021 at 2:33 AM

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Jul 25, 2021 at 10:29 AM
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Jul 25, 2021 at 10:22 AM

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Feb 04, 2021 at 9:07 AM
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Jan 18, 2021 at 9:47 AM

In 1966 I think we both weighed about 120 lbs. (Note, Scott & Randy Olson gloating over beating me at chess...yeah I was pretty shitty playing the “Queen’s Gambit!”)

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Jan 18, 2021 at 2:36 PM

Posted on: Jan 18, 2021 at 9:21 AM

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Nov 14, 2020 at 11:57 AM
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Jul 26, 2021 at 6:46 PM

Posted on: Nov 12, 2020 at 5:43 AM

Get better Al so you can look us up the next time you see your kid in Denver...BEERS at our place. Hugs, T & Joy

Oct 17, 2020 at 12:19 PM

Hey my old friend...
I think of you often and would love to talk to you...
Give me a call sometime at 702-561-4960

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Aug 19, 2020 at 6:15 AM

Posted on: Aug 12, 2020 at 12:16 PM

Terry J. Crebs has a birthday today.
Aug 07, 2020 at 2:33 AM
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Apr 10, 2020 at 7:16 AM
Terry J. Crebs has left an In Memory comment for Sylvia Gerbic Davis.
Mar 31, 2020 at 2:33 PM

I'm gonna miss our Serbian princess... I called her Vlad, and she seemed to love it. I would tease her about how good the Serbs were at genocide, and then get "That Look" from her, heh-heh. I think I'll miss her smiles and laughter the most, and she was always writing about her and her grandkid's adventures. I worked the KCC Mine with her older brother (Steve) and her Dad, and would tell her funny mining stories about the both of them. I tried to track her down each time I passed thru SLC...the last time I left her a chunk of "high-grade" KCC molybdenite from the Pit, she said she liked it...Awe, good bye Vlad, you will be missed.

Feb 21, 2020 at 4:13 PM
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Aug 31, 2019 at 8:15 PM
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Posted: Jul 25, 2021 at 10:29 AM
Posted: Jun 28, 2019 at 2:14 PM
Roger Miller, Scott Christensen, Richard Harada, Peggy Woodward-Miller, Crebs, Gary Yamashiro, & Vern Cook (aka The Old Farts) @ the 50th Reunion
Posted: Jun 09, 2019 at 11:43 AM
6/5/2019 Elev+7500’
Sangre de Cristo Mountains, CO
+4 lbs Black Morels (Morchella brunnea)
Just picked (before Joy sautéd some)
Very delicious—note our Westie wants some too!
Posted: Aug 12, 2020 at 12:16 PM
Posted: Apr 21, 2019 at 8:45 AM
It’s true I lost my MORAL compass decades ago, but my MOREL compass is surprisingly still quite good. Hugs, T
PS—and “Girls just wanna have FUNGI !”
Posted: Nov 11, 2018 at 11:29 AM
Lir is a pretty good 8-year-old Chess player. In Sept-2018, the entire Crebs household exploded with CHEERS (like that audience scene in Star Wars when the Death Star is destroyed) when Lir first DEFEATED me at chess! We will see if he gets any better.
Posted: Nov 11, 2018 at 10:05 AM
August, 2018–Bonnie Dansie-Jackson, Kathryn Klitgaard-Rowley, Joy Tsuya-Joslyn, and Kristie Jensen at one their impromptu get-togethers in Utah!
Posted: Nov 11, 2018 at 10:05 AM
In August, 2018 I took my Grandson (Lir, 8 years old) fishing to the local trout pond. After he caught his limit, he yelled, “Granpou, I just caught a water scorpion!” (Turns out it was a crayfish/crawdad!) Joy took this shot while I was laughing!
Posted: Nov 11, 2018 at 10:06 AM
Posted: Dec 12, 2015 at 7:10 PM
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Posted: May 22, 2014 at 7:25 AM

Crebs Grows Hard-neck Purple Garlic

In late October or early November, I plant garlic cloves 4 inches deep and 4 inches apart in deep beds, and cover with 4 inches of compost. Garlic over-winters just fine under up to three feet of Colorado snow. They sprout in March, and after the leaves and stems are eight inches tall, I cut off the top 6-inches and steam a few for a delicious spring treat. In late June, I bend down the stems. About two weeks later, I dig up and hang with bulbs down, so the flavor drains into the bulbs from the stems and leaves. After two weeks, the stems are dry and I trim the garlic bulbs. I put the bulbs in a sack and put downstairs in a cool basement. Bulbs last over one year. ???? '?????
Posted: May 22, 2014 at 7:19 AM

Sauerkraut the Greek Whey

How to make low-salt, lacto-fermented sauerkraut using the whey from Greek-style yogurt.

1) Chop or Shred finely one to four heads of ORGANIC red and/or green cabbage;
2) Put the shredded cabbage in a crock or large bowl, and for every head of cabbage, add: 1 Tablespoon of NON-IODIZED Celtic or kosher salt; 1 teaspoon of caraway seeds; 4-to-6 dried juniper berries; and, 1 Tablespoon of whey.
3) Stomp or crush the cabbage for about 10 minutes per head of cabbage to produce nice cabbage juice; I use Lehman's stomper but a good meat tendizer or mallet works well too. It's IMPORTANT to stomp especially if you use red cabbage. I like to stomp to music with a good beat; therefore, I stomp to Kaiti Garbi's 2001-hit "To Kati".
4) Cover your cabbage with a couple unshredded outer cabbage leaves, then press the cabbage and leaves down below the juice-level; next add stones to keep the cabbage below the juice level.
5) Cover your crock, or if using a Harsch crock put on the lid and add water to the water-seal.
NOTE: I let the sauerkraut ferment at room-temperature for two-to-four weeks. I check the sauerkraut after 2 weeks by tasting it (and making sure the pH is below 4.1), it will get more sour or acidic the longer it sits at room temperature. Once it has reached the taste I like, I put the sauerkraut in mason jars and refrigerate for up to one year.
???? ?????
pronounced "kali oreksi" is Greek for Bon Appetit.
Posted: May 22, 2014 at 7:08 AM

How to make Greek Yogurt

Ingredients, equipment, and an easy technique to make delicious Greek-style, extra-thick yogurt treats.
1) Stirring continuously so it doesn't scald, heat 1/2-gallon organic milk (4% fat or better) to a temperature of 185°F (84°C) or when small bubbles-froth appears on surface of the milk or just before it boils;
2) Let milk cool to a luke-warm temperature of 108-112°F (42-44°C), then mix in 1/2-3/4-cup of plain yogurt (e.g., my daughter calls this step "immortalizing" the yogurt) and/or 10 grams (2 tsp) of yogurt starter into the luke-warm milk.
3) Cover milk mixture and place in a 100°F oven for 6-to-14 hours.
4) Afterwards, the yogurt has "set", but I prefer it thicker and creamier. So I pour the yogurt into a cheese-cloth-lined collander within a large bowl and strain out the whey (clear milk liquid).
4b) Optional-- For Greek Yogurt (????????), I put the collander/bowl set-up in the oven at 100°F for 30-to-90 minutes to strain out more whey. This optional step makes the yogurt extra thick and creamy or "Greek-style".
5) Pour yogurt from collander into a container (with a tight lid); cover and refrigerate. I like to stir or mix the yogurt at this stage which makes it extra creamy in my opinion. Yogurt will thicken even more in the refrigerator. Use within two weeks after refrigerating.
NOTE: Greek Yogurt is traditionally flavored with honey and fruit, but this Greek-American prefers adding Mexican agave nectar and Canadian blueberries to flavor our yogurt.
???? ?????
pronounced "kali oreksi" is Greek for Bon Appetit.