Hillcrest High School
Class Of 1969
Terry J. Crebs
| Residing In: | Lakewood, CO USA |
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| Spouse/Partner: | Wife Kane died in 2011; Joy Tsuya-Joslyn is my squeeze! |
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| Homepage: |
www.crebs.com |
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| Occupation: | Retired (and loving Social Security & Medicare!) |
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| Children: | Daughter Jennifer Lee (born Dec-1977); Grandson Lir (born July-2010—Lir got in trouble in the 2nd Grade More… |
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Terry J.'s Latest Interactions
Dang, Peggy we're gonna miss Roger forever too. He would often come to our house when in Denver for his job, and yeah we hoisted many beers together over the decades. We were buds from 7th grade, and I used to tease Rog (in his 60's) how he tried to beat up Mr. Moss, our history teacher. He was the sentimental type, always keeping in touch. He was always so proud of your sons. May our good friend RIP. With Love, T & Joy
Bonnie Dansie Jackson passed on Saturday, January 18, 2025.
Viewing will be Friday (1/24/25) 6-to-8pm & Saturday (1/25/25) 9-9:45am at 6770 South 5th East, Midvale.
Funeral starts at 10 am Saturday (1/25/2025) at the same address.
Remembering the good times with Jerry thru the decades. RIP my friend.
I think it was the 10th Reunion, when Steve Winget (ie. Claron!) was celebrated for having the most interesting occupation after we all graduated. He got up and explained he was a PHILOSOPHER! Most of us laughed, and I don't recall any Boos. Yup, Steve was quite the "wit" after graduation.
I used to have lunch with Steve and his buds in the high school cafeteria. I remember one time he asked us, which word sounded worst: "Nude" or "Naked"? I said "Naked," as "Nude" denotes art as in that famous Duchamp "Nude Descending a Staircase." Steve said I was wrong, as "Nude" rhymes with "Lewd," and Lewdness is always BAD! Yup, Steve was a wit before graduation, heh-heh!
Also, can confirm Steve was a very competent Chess player.
RIP my old friend.
Posted on: Dec 24, 2023 at 1:39 PM
Enjoy you LAST SEVEN DAYS of being 72!! Neener, Neener!
Finally retiring at your advanced age? Yay Ron! After I retired, I finally found something that I found I was VERY good at…doing absolutely NOTHING, heh-heh!
Posted on: Dec 29, 2022 at 6:26 AM
Damn, always thought I'd get to buy another pitcher again for our pal, Al. Tonight, Joy and I hoisted a couple for his passing. Yup, that super-cool Baton Rouge-born Dude will be greatly missed. RIP my friend.
Like almost every other dude in 7th grade Midvale Jr High French Class, I had a big CRUSH on Jeanne. But alas, crushes at 13 are always tragic, as Jeanne's crush was my good bud Larry Erickson! She wanted to know his favorite color and his birthday...which I made up just to talk to her. Not only was she super cute, but she was the 2nd smartest in French (after Glenn Stohel IMO at the time.) She told me "Yuhas" (some spell it "Juhas") means "Shepherd" in Hungarian.
Thirty six years later, we reconnected before the 40th Reunion & I tease her about her "Larry" moving on, heh-heh..she's a hotshot building inspector in St George and every time I replace any appliance (or my deck) in Denver, she insists I "pull a permit" for safety...and I almost always did.
Jeanne's got grandkids in Canada, who built a hockey rink in their backyard, so Jeanne was a big hockey fan...so when I bragged my grandson showed me how to "pirate" Colorado Avalanche games on the Internet, she humbled me by saying she'd been "pirating" U of U & Boston Bruins games for years! Yup, Jeanne was quite the iPhone techie...
I'm gonna miss her wicked "wit" the most. RIP pretty lady...
Terry J.'s Photo Gallery
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!
PS—and “Girls just wanna have FUNGI !”
Terry J.'s Video Gallery
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. ???? '?????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.
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pronounced "kali oreksi" is Greek for Bon Appetit.
How to make Greek Yogurt
Ingredients, equipment, and an easy technique to make delicious Greek-style, extra-thick yogurt treats.Recipe:
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.