Terry J. Crebs

Profile Updated: November 27, 2018
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!)
Comments:

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!”

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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.)
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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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Posted on: Nov 27, 2018 at 8:24 PM

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Posted on: Nov 11, 2018 at 1:23 PM

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.
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August, 2018–Bonnie Dansie-Jackson, Kathryn Klitgaard-Rowley, Joy Tsuya-Joslyn, and Kristie Jensen at one their impromptu get-togethers in Utah!
Terry J. Crebs added a photo to his profile gallery.
Nov 11, 2018 at 11:52 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!
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Nov 11, 2018 at 11:49 AM
With our 50th coming, Joy and I are gonna ask my daughter if she wants to drive us to Utah in June, 2019!
Terry J. Crebs has a birthday today.
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May 25, 2018 at 6:58 PM

Hey my friend... I’ve been thinking about you lately for some strange reason...
Ive had this urge for a while now to come drop in and say hi...
Hope all is fabulous out your way...

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Nov 22, 2017 at 10:07 AM
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Sep 05, 2017 at 9:54 AM
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Posted: Nov 11, 2018 at 1:29 PM
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 12:05 PM
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 12:05 PM
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 12:05 PM
With our 50th coming, Joy and I are gonna ask my daughter if she wants to drive us to Utah in June, 2019!
Posted: Nov 11, 2018 at 12:06 PM
Posted: Dec 12, 2015 at 9:10 PM
Posted: Mar 09, 2014 at 12:00 AM
July-1975. Little Bear Mountain, Mineral Range, Utah. Celebrating the geophysics and drilling success of the Roosevelt Geothermal Project near Milford.
Posted: Dec 17, 2013 at 12:02 AM
Union Elementary School Kindergarten Aug-1957, with Perry Allen, Brian Doty, Shauna Thomson, Lucille Madsen, Susan Frampton, Paul Bulkley, Jerry Wiseman, and me (bottom row far right). Hugs to Shauna & Lucille for identifying Mrs. Snow (our teacher) and Susan. Please update if you're in or know anyone in this vignette.
Posted: Dec 17, 2013 at 12:02 AM
August-2006--Daughter, Jennifer Lee translating Turkish poetry into Greek, French, and English.
Posted: Dec 17, 2013 at 12:02 AM
My favorite cartoon (on my coffee cup) by Gary Larson.
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Posted: May 22, 2014 at 9:25 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 9:19 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 9:08 AM

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.