This thread Will never die!

Last October 17th, a Sunday, I was working on the website at Sadlak's. One of the design engineers, Ron Squires, was also working on an important design project. We were both having a good day, very productive. About 2pm he went to the men's room and when he didn't return in a reasonable time, I went looking for him. I found him having a heart attack. I had enough training to do everything I should do but I can tell you, the wait for the paramedics seemed like an eternity. They took him to the nearest major cardiac center about 30 miles away but despite their best efforts, they were unable to save him. Ron was a great guy and a good friend and although I was grateful that I was with him and that he wasn't alone, I was haunted by what I might have forgotten to do which could have made a difference. His daughter and I went in to see him before he was taken to the morgue and I was able to say my private goodbye. His daughter and I are very close, I'm somewhat of a surrogate mother to her, so she has asked me to speak at the anniversary memorial service this Saturday. For the past 2 weeks, I've been thinking about what I want say, so tonight, I have to sit down and bring my thoughts together. I gave the eulogies for both my mom and my dad but that was easy because they came from a lifetime of love. This is different but no less important. His daughter deserves a public acknowledgment of what Ron meant to those of us who valued his friendship. Wish me luck as I try to find the right words.

 

Im sorry to learn of your loss RH,
From what i know of you, it will be a great eulogie for a great friend.
My thoughts and Prayers to you and your's

 

I'm sure you'll do fine RH. From what I know of you so far, you'll find a way to give a proper memorial with an upbeat undertone. After a year, IMHO, people have moved on and focused on the pleasant and happy times before the loss. "anniversaries" like this do bring people back to a realization of the loss. I think you need to point them back Up.

Sorry for the loss of a good friend. I lost a few myself and it isn't ever easy.

God Bless you for taking his Daughter under your wing.

eric

 

Thanks Quig. I've been thinking in terms of how the product of an artist's life is referred to as his/her body of work and how a friendship is like that - a body of small moments and usually not something that can be defined by one or two stories. One's value on this earth comes from those small snippets of shared experiences. They are what we remember most about the friends who go before us, the things we don't treasure as they occur but what is truly the very essence of a friend's immortality - the lingering warmth of the memories

 

Thanks T. I'll heed your advice.

 

Amen Right Hand

 

God Bless your boss. Sleep my friend - that's what will help you recover.

 

I was always told tea, jack daniels, lemon juice and a little sugar cured all cold. I will have to add sleep to the list.

 

Razor Clams are wonderful CRC! we have them here on our coast!

 

Think quohogs. One word, CHOWDER.

 

If you like spicy leave the Tabasco in, if not take it out.



30 saltine cracker squares
2 eggs
1/4 cup milk
Dash Tabasco sauce or to taste
24 medium-size fresh or frozen razor clams*
3 tablespoons vegetable oil
3 tablespoons butter
Salt and freshly ground pepper, to taste
Lemon Slices

*If the clams are frozen, thaw them in a colander in the sink so they will not be sitting in water as they thaw (if you don't drain them as they thaw, they will be tough).

Crush the crackers with a rolling pin. Do not use a food processor which will spin them too fine.

In a shallow platter, beat the eggs together. Add the milk and Tabasco.

Dry the clams thoroughly with a paper towel. NOTE: If you proceed without the steaks being dry, breading will not adhere to the steak well. Dip each clam in the eggs; drain off any excess. Place them in the crumbs to coat. Place on a cookie sheet or platter to allow the coated clams to rest for 15 minutes.

While the clams are resting, heat the corn oil first and then add the butter. Heat but not so hot as to smoke. Fry each clam to a golden brown, 1 1/2 minutes on each side. NOTE: It is important not to overcook the clams or they will be tough.

Remove the clams from the pan with a slotted spoon, sprinkle with salt and pepper, and serve immediately with lemon slices.