The Verbal CommuteTM


COVER Art: by Paul Doyle. Oil on canvas & Cartoon Illustration Pass the Butter... Please! by Paul Andrew Doyle ~ paul@upbeattimes.com~ Founder, Publisher & CEO


Santa Rosa, CA. ~ At my house, when it comes to cook- ing, I am given the honorable title of, “CHEF PAUL”. I love to cook! I love the days of preparation and the seven min- utes it takes to con- sume a delicious gourmetfeast. Te smiles and compli- ments make it all worth it! I cook in my down time(and I mean, down time in a positive way). And it is also mostly my


‘UP’


time. I find great pleasure in successfully designing a meal not to be forgotten. One of my first jobs was work-


ing in a restaurant in Sebasto- pol, California, as a dishwasher. Within months I was allowed to bus tables and was known as the ‘tornado’. Not only could I do all the dishes for the restau- rant that sat nearly 70-80 peo- ple, I found time to clear tables for the next customer. I heard a person could earn tips if they did well enough. Sure enough, I would get three to four dollars on occassion! At the same time I would watch and ask how things were cooked. One day, I thought oſten, I


would open my own place. My grandparents lived in La Habra, a city in the northwest- ern corner of Orange County, California. Tey owned a ham- burger stand right in Long Beach, near a place called the Fun Zone or NU-PIKE. It was popular long before the supply of beach-goers was increased by the completion of the Pacific Electric interurban electric rail- road connection from down- town Los Angeles. Te Pike Amusement Zone


1902-1979. Aſter that, the Fun Zone changed its name


ran from to fit


the city’s new attraction of the Queen Mary. Te amusement


My normal life is like being on holiday. ~ Valentino Rossi


202 West 7th St. Santa Rosa, CA 95401 707-545-7528


UPBEAT TIMES, INC. • December 2017 • 3


zone was renamed “Queens Park” and still is today. Aſter running the hamburger stand they opened a restaurant called, “Pops”, named af- ter my grandfa- ther in the early 60’s. It was a lot of work back then for my grandfather & grandmother. Tey lived the business. Tey had an apartment above the restau- rant...so when I say lived...it is literal. Having a


restaurnat is a dedication that requires all of you. Aſter I bused tables for a while,


I decided to learn more about cooking. In the early days I was inventing all kinds of food. I would take traditional recipes


from books to create my own versions. Te best part of learn- ing recipes is that eventually you learn how to to eat well... and at times, like a ‘king’. I can now cook just about any


meal or recipes, as good as the ‘pro’s’ and I mean that literally. My brothers are all good


cooks too. We were inspired from when we were kids, or at least I was. Once, my mom cooked a chicken in a ‘Crock Pot’ so long , the chicken meat was completely desolved and the bones bent like rubber...I didn’t know bones could do that! She experimented a lot when we were young, and like all experiments...well you get the idea...I was exposed a culinary variety most chil- dren rarely get to encounter. At this point in my life, I am


... continued on page 11


Thank you for All the Outpouring of Love & Support at this Time of Change & Growth!


UPBEAT TIMES, INC. • December 2017 • 3


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