Search Results

We've borrowed many terms from life aboard ships; whether you "know the ropes" or not, come have fun  If you "know the ropes" you have proficiency in your task, a term which comes straight from sailing. STORY By CHRISTENE MEYERS PHOTOS By BRUCE KELLER "The Carpe Diem Kids" AHOY , avast and shiver your timbers! Much of our language comes from the sea, from the early Phoenician and Greek cultures, on up through the eighteenth and nineteenth centuries when British naval vessels ruled the seas. Did you know, for instance, that "overwhelm" comes from the Middle English meaning to capsize. Our term, "square meal," comes from the square trays set before hungry seamen, the "three squares a day" promised in their contract. DO YOU  try to "go with the flow" and "give some slack" to your colleagues or friends? Both old sailing terms. Are you proud of "knowing the ropes" and understanding "the lay of the land."  Both derive from sailing, meaning proficiency in a task and knowledge of the terrain. Perhaps there is a modern day "floozy" aboard, enjoying. If you're a "leading light" in your business, you're a natural teacher or leader -- another sea term in which lights were hung to mark entry to a port and show other ships the way. MAYBE  you're a "floozy," meaning loose woman. This salty phrase comes from a centuries-old term, floozies, for women brought aboard when a vessel was in port. Basically prostitutes, assuming they received some pay.  Or perhaps they just liked fooling around with sailors. Are you a "Limey" -- hailing from the British Isles -- or a "loose cannon," slightly out of control? Limey dates to the 17th Century when British sailors were issued limes to combat scurvy.  The cannon reference   The term "loose cannon" comes from an unpredictable, loose cannon on deck. refers to the unpredictable or potentially dangerous cannon which came loose on decks of old sailing vessels. Want to tie up some "loose ends" -- or are you feeling "under the weather"? The "loose ends" refers to having everything shipshape on board -- no details overlooked, no ropes untied.  The "weather" reference refers to feeling ill and comes from the frequency of ship passengers becoming seasick in heavy weather. DO YOU  do your best to "keep an even keel"? Another sailing Above and below left,  writer and photographer are minding their "P's and Q's" or at least champagne . term for keeping a boat upright, not listing to either side. Today the expression is used when describing a person's emotions, encouraging level-headed or stable behavior. You may have guessed that "minding your P's and Q's" has to do with pints and quarts.    Sailors would get bar credit at the taverns in port until they were paid. The barman always kept a record of their drinks on a chalkboard  behind the bar. A mark was made under "P" for pint or "Q" for quart.  On payday, a sailor was liable for each mark next to his name, so he was forced to "mind his P's and Q's." Today the term means to remain well behaved. THERE ARE  many, many more. Even the word "nautical"  originates from the Greek word 'nauti' meaning sailor, not questionable behavior. "May Day" is one of my favorites, an internationally recognized voice radio signal for ships and people in stress or trouble -at-sea. Its source is actually a verb, the French Even the word "nautical" comes from the sea; "nauti" is Greek for sailor.   m'aidez which means "help me." So the next time you're sailing, think of language and its shipshape evolution. That term, by the way, shipshape, derives from the captain's command that everything be left in meticulous order or "shipshape" by the crew. HERE ARE a few more to ponder and have fun with. *Feeling over a barrel?  Sailors were sometimes tied over a cannon barrel when being whipped. Today the expression is used when someone is in a risky or precarious  situation with limited or no course of action. "Getting hitched" means marriage, deriving from joining ropes together. *High and dry: This expression usually refers to being without resources or support. It derives from the description of a ship that is beached or on the rocks.  She's "high -- as the tide recedes -- and "dry" without water. *Getting hitched: This common term usually describes the act of  marriage and comes from the ship hands' joining or hitching two ropes together to form one.  *Holy mackerel: Because mackerel spoils quickly, merchants were allowed to sell it on Sundays contradicting the blue laws in 17th-century England. Thus mackerel is a "holy" fish! The phrase is still If you wanted other vessels to see your identity, you flew your flag or "colors" when passing. used   as an expression of surprise.  *Swashbuckler has become synonymous with adventurer,  explorer or traveler. The word originated in the 1500s, and was used to refer to a below average swordsman. Its present day connotation is more glamourous. If you "scrape the bottom of the barrel," you're dealing with the undesirable, deriving from the ship's cook's last couple ladles of food which were not very appetizing. My daddy always woke us youngsters with "rise and shine," an old naval morning call now used to mean "get yourselves out of bed and greet the day!" "Swashbuckling" has its roots in sea language, connoting adventure. If you knew most of these, you've "passed with flying colors." This expression comes from the sailing custom of flying colors, or flags and pennants, to be identified when passing other ships at sea. Today this expression is used to refer to someone who has easily passed a test or some other trial or challenge! Aboard the Jada, out of San Diego bay, everything is "shipshape" in her beautifully restored galley. OKAY.  Now are you ready to go the "whole nine yards? This expression means "everything" or all encompassing. The expression comes from square-rigged sailing vessels that had three masts with three yards of sails on each. "The whole nine yards" meant all sails were up.  Now, perhaps you'll come into a windfall. Originally the word was used to refer to a rush of wind which would help a vessel's forward movement.  Today, it means a stroke of good luck. Since language has been evolving for hundreds of years, and the sea has played a huge part in our lives, it makes sense that our speech is permeated with nautical terms. TRY FIGURING  out "run the gauntlet" or "rake you from stem to stern".  While ancient armies forced soldiers to "run the gauntlet" the Royal Navy had its shipside version,  as a punishment for theft. The condemned was prevented from rushing by the master-at-arms with a cutlass and pushed forward by a corporal, while being beaten with rope yarns. If you're raked "stem to stern," you are verbally chastised completely, from one end of your "boat" to the other." So happy sailing.  Happy speaking. The two have a time honored connection! COMING UP : We take a loving look at our three-year old Christena, born with a birth defect, Down Syndrome,  but thriving in the "Cosgriffe Village." See how our family is coping with this delightful youngster (the writer's namesake) and how she is thriving with her single dad's steadfast care and many loving helpers. Christena recently celebrated her third birthday with balloons. Her father, Patrick Cosgriffe, hosted a party for her. AND, HAVE  you ever been to Martinsdale, Montana?  You're in for a treat. At the world class Bair Museum and the Crazy Mountain Inn with its delectable lemon pie. Remember to explore, learn and live.  Check us out weekly for a fresh spin on travel, performance, nature, family and more at whereisccookie.com

The family run Crazy Mountain Inn against a lovely rainbow sky in the small Montana town of Martinsdale. Guest house, cafe in the middle of nowhere offer guests opportunity to go back in time STORY By CHRISTENE MEYERS PHOTOS By BRUCE KELLER "The Carpe Diem Kids" Scenery surrounding Crazy Mountain Inn is serene and green. GLISTENING  in the rain, the Crazy Mountain Inn looks like a setting from an Agatha Christie novel. She could be perched high upon a cliff, or set back deep in the woods. But she's situated a couple miles off Highway 12 in Martinsdale, about 30 miles from Harlowton, Montana, under the majestic shadow of the Crazy Mountains. Family style cooking and casual atmosphere attract the Cosgriffe clan. The rooms are basic, the bathroom is down the hall, and "air conditioning" comes when you open your window or plug in a fan. But the rooms are comfy, the scenery is spectacular and the meals are satisfying and bountiful, with desserts that attract people from miles around. Crazy Mountain Inn is of another era, a throwback to the 1950s, the days of "Father Knows Best" and "Leave It To Beaver." You expect someone to offer you a plate of homemade cookies, or a piece of warm sour cream lemon-cream pie. And she does! Connor, at right, enjoys a family supper at Crazy Mountain Inn. PROPRIETOR  Cheryl Marchi operates the 1906 building, with a staff of family and a couple other workers. Her husband Peter is involved in ranching and water projects in the valley, so Cheryl is the "hands on" part of the ownership. She's lived and worked in several other states, including Georgia, where she spent part of her youth, and says Martinsdale has been a good, safe place to raise their family. The rustic inn's setting includes paintings, antlers and hard wood floors. She admits to having plenty of "deferred maintenance" issues with the inn -- paint is chipping, framing around the windows and doors needs shoring up and there are leaks and squeaks, drafts and other problems.  Nothing that a good five- or six-figure overhaul wouldn't fix! But for now, Cheryl says, the inn struggles to make ends meet in a town of less than 100 people. Weekend visitors going to the nearby lake or vacationers from out-of-state make up the clientele, which also includes hunters in the autumn. If you're looking for a five-star hotel, this is not the place.  It does not pretend to be. Instead, it is a folksy, family-friendly ranch style inn with good, solid home cooking in the restaurant, friendly folks to welcome you with no requirement of a deposit! The inn's large downstairs bathroom. The rooms are upstairs and are unremarkable -- basic beds, a chair and extra blanket if you like. There is no elevator and our nearly 84-year old cousin, Sally, braved the stairway with her cane and uttered not a single complaint. The Crazy Mountain Inn's upstairs hallway.   The three  small dining rooms   are adorned with antlers and hides, throw pillows and oak and pine furniture, all comfortable and welcoming.There's a small, private room if you want to celebrate alone and have your meal separate from others. IF YOU'RE  accustomed to having your own bathroom in a hostelry, be warned.  You'll share, here. (One bath is located upstairs and one downstairs. Wait your turn for the toilet or shower.) The charm is in the friendly atmosphere and good old-fashioned service and home cooking. Area folks come to the Crazy Mountain Inn cafe from miles around -- there aren't many options, it's true. My late uncle, Harry Cosgriffe, loved to drive with his wife Peg from their nearby ranch in Two Dot for a supper treat, or Sunday breakfast out. The cafe counter doubles as the hotel's check-in station. So the place is visited by nearby ranching families, and people in Harlowton (30 miles away) and in our case, relatives from Georgia, California, Virginia and Massachusetts, plus our Montana contingent from Nye and Billings. The suppers include steak, burgers and fish and chips, and the fabled, much loved pies. THE BEAUTY  and serenity of the area speaks for itself, its own "course" on the menu while you're dining and gazing at nature's best. Breakfasts include traditional bacon, egg, toast and hash browns, along with oatmeal with walnuts and raisins, brown sugar and thick cream. The nearby lake is an attraction, along with the Bair Museum, featured in the recent, July 31 post of "whereiscookie". CRAZY  Mountain serves some of the best food in Montana. Esquire magazine called it "home of the world's best chicken fried steak." Montana Magazine found Crazy Mountain Inn's pie best in Montana. During our weekend there, the restaurant hosted hungry hiking couples, hunters arranging their fall stays and families looking for an evening without cooking themselves. Homemade soups include a hearty vegetable, the steaks are done to order -- medium rare for us. Rick and Jane and their grandkids, Connor and Elliana, meet labpups. The inn is rustic and casual -- our family was invited out back to meet a litter of  Labrador pups. It's a laid back, kid friendly kind of place. BUT OH , my, the pies.....my Atlanta sis brought a lemon cream one to cousins and they raved, too!  The pie is the "frosting on the cake" after a day hiking or absorbing the art and antiques at the nearby Bair Museum. Besides breakfasts and dinners, other meals can be arranged. Rooms run about $45 to $62 and can accommodate up to four persons. Summer hours are Thursdays through Sundays, until 7:30 p.m. The inn and cafe take checks and cash only and will close a couple months after hunting season.  COMING UP : A look at a typical weekend high in the northern Rockies of south-central Montana, where the deer and the antelope play. Opening night, 1987, of the "new" ABT! And we explore the evolution of the 1931 Fox Theater in Billings to the 1987 opening of the renovated Alberta Bair Theater, the  region's largest performing arts showcase. Plus a study of one woman's attempt to integrate death and her beloved departed into a healthy, full and forward-looking life. Remember to explore, learn and live. And visit us at: www.whereiscookie.com

This birthday, Keller takes Cookie sailing off La Jolla Shores. Ringing in another year brings time for reflection, joy, humor and appreciation   "...all the gardens of spring and summer were blooming in the tall tales Beyond the border and under the lark full cloud. There could I marvel my birthday...." --Dylan Thomas STORY By CHRISTENE MEYERS PHOTOS By BRUCE KELLER "The Carpe Diem Kids" AS I MARK  my birthday tomorrow, I am thankful that I, too have "lark full cloud" and another summer "blooming in the tall tales." Cookie in her birthday togs.  How lucky I am to mark another year, dividing my time with beloved family and friends in Montana and sweet, smart kind Keller, my partner, in California. To be able to appreciate the natural world is, besides my human circle, my greatest pleasure. HOW SAD  life would my life be without gardens, birds, mountains, our gorgeous sea and sky. I am thankful to have the health and time to travel. Born and raised in Montana,I've celebrated about half of my birthdays "elsewhere." When I was three, I spent my first out-of-state birthday in Kansas, where my family had driven to visit my Aunt Lillian and Uncle Ronnie. Keller and Cookie celebrate  in Rome at Trevi Fountain.  I HAVE  a vivid memory of climbing into the tornado shelter near the house, wiping a cobweb from my face and shrieking at the thought that a spider might be nesting there! As a grade-school kid, I spent birthdays along the Stillwater River at our family's cabin. We feasted on corn on the cob and steaks from 4-H beef,  crowning the meal with one of my mother's famous artistic cakes. Sometimes she crafted a scene from a musical  ("Oklahoma" complete with the corn fields and surrey with the fringe on top.) The Cosgriffes, from left bottom: Cookie, Olivia, Patrick; top row, Robbie, mum Ellen, Misha, Peny, Rick, circa 1979. I remember the ghost stories my father told around the campfire and late-night walks with my sister Peny. One night, she bolted when she thought she heard a man's voice in the chokecherry bushes. Peny's long runner's legs moved faster than mine.  She had the lantern! BUT WE made it safely back to the cabin, I following by  five frightened, breathless minutes. I spent my 18th birthday on the night train from Paris to Florence, my first foray to Europe as a so-called adult. Many birthdays abroad followed. A happy birthday, Yellowstone Park style! Bruce and I spent another birthday sailing the Queen Elizabeth II across the Atlantic. Billy and I marked a birthday in Bora Bora, watching manta rays through a glass floor. Keller and I have toasted my birthday in Yellowstone Park, on a ship harbored in Monte Carlo, in Rome with lunch at the Tivoli Fountain, sailing out of Barcelona, and whale watching and wine tasting in Santa Barbara. I SPENT A  birthday at "Sweeney Todd" in New York the year Angela Lansbury won the Tony as Mrs. Lovett.  I won $2,500 another birthday at a blackjack table in Las Vegas. Whoopee! Ordered a room service bottle of Dom Perignon. Cookie's favorite birthday treats.   Cookie, Keller on  Atlantic crossing . I've had some melancholy birthdays, including my first one without my mother's "happy birthday" phone call. Or my birthday the August my daddy died . "Firsts" are tough without the folks we love. I'VE BLOWN  out the candles on several continents, and with adored nieces and nephews. I spent one birthday in England on the balcony of the Hotel Intercontinental.  The manager, born in America,  heard it was my day and feted us-- and five other American couples -- to cocktails and caviar. I don't need a birthday cake.  A chocolate souffle or raspberry mousse is wonderful. I'd love a bowl of my gran's bread pudding with rum sauce this birthday. Or creme brule, my favorite dessert. All  hold a single Cookie's birthday last year -- her wish: "and many more." Cookie and Keller on his birthday.  candle nicely, and who needs more than one flame? Candles  become a fire hazard as one ages and the numbers increase. Some people ignore birthdays.  I celebrate for more than a month, much to the teasing of my friends. My birthday begins August 1 and ends on Labor Day -- this year, Labor Day comes early, Sept. 2.  I like it when that first Monday of the month comes as late as it can, September 6! Cookie celebrating with niece Amarylla. CALL IT  hubris.  Call it gilding the lily. Call it honking my own horn! (I did that too, one birthday, playing my saxophone with friend Art Daniel at the Cowboy Bar in Fishtail.) I don't care. It's my day, so happy birthday to me! And thank you friends and family for indulging me days on end. I love you and cherish you all. I appreciate all the birthdays we've shared, yours and mine! I hope for many more, "without no pants on." That last little line prompts a late-August blog on my mum's birthday. As we blow extinguish our candles and light a hope for the future, let's remember what George Bernard Shaw said: Age is strictly a case of mind over matter. If you don't mind, it doesn't matter!" Cookie and Corby cruise the Greek Isles on his birthday. COMING SOON: The Alberta Bair Theater in Billings has a rich history, evolving from its 1931 birth as the nation's last Fox Theatre. See how Corby Skinner and Cookie helped save it. And enjoy a look at sexy Rudolph Valentino and his star-gazing effect on Cookie's mother -- and Cookie! Remember to explore, learn, live.  And catch us Wednesdays and Saturdays at: www.whereiscookie.com

It was late November when Keller and Cookie toured Lisbon last. LONDON IN SPRING, LISBON IN FALL MAKE SMART SENSE FOR THE ENTERPRISING TRAVELER   STORY By CHRISTENE MEYERS,  PHOTOS BY BRUCE KELLER "The Carpe Diem Kids" It's a lovely feeling to arrive in a foreign destination and not feel crushed, crowded or surrounded by other tourists. The harbor in Toulon, France, off season in early December. HERE ARE more tips on making the most of your time and money, thinking outside the box, being creative on the road! * THINK "Off-season."  Late spring and late autumn are wonderful times to travel, whether it's to one of our country's splendid national parks, an Atlantic crossing or a couple weeks in Australia or Europe.  Schools are in session so you won't be surrounded by kids in hotels or planes.  Hotel rates are lower and the beauty of the countryside in changing seasons  matches the attractive prices. * BAG IT UP.  We always teased my mother for packing empty plastic bags whenever we traveled. But she knew what she was doing. Friends Misha and David Minesinger enjoy off-season time in Key Largo.  I bring a half-dozen variously sized plastic bags.  They take no space and are great for soiled or damp cloths, odd toiletries, extra batteries, laptop and phone chargers and other stuff that gets scattered throughout the luggage. Thanks, mums. You can shop economically at a city market -- this large one is in Sao Paulo. *  EATING OUT.  Surrounded by foreign snacks, bakery delights and all the treats we indulge in when traveling, it is not necessary to eat three full meals out every day. In the morning, we do fine with coffee and a sparse breakfast, often included in the room price.  Full American breakfasts are expensive overseas. We often picnic for lunch -- a stop at a market for a hunk of cheese, a baguette, an apple or pear, wedge of salami, a couple beers or split of wine -- and thou! Under $15. Keep fruit in your room and take a banana or apple with you on a walk.  Then we have a nice supper, often composed of three or four appetizers or a large salad and a shared main course.  House wines are usually excellent in Europe, sometimes served in a carafe or pitcher and half the price of bottles. *AVOID PRICEY  hotel shops and gourmet food places and shop instead at the local supermarkets.  We  always pick up tins of tea and bags of coffee for reasonable prices.  (Save room when you're packing.) Fun memories to sip a cuppa with a French or Italian label Be up for a mountain trek or hike, as this one in Santorini, the Greek Isles, with Cookie and Corby Skinner. when you're back home.  A $3 package of cookies with the foreign label, or jar of local jam are nice presents. No need to spend $25 at duty free or the airport. You can also find cheap gifts such as t-shirts by shopping around. * IF YOU'RE  visiting only major European cities, take the train.  Eurailpass is time honored. European trains are clean and punctual. A Labor Day march in Athens, viewed from the Grande Bretagne Hotel.   If you're concentrating on villages within a small area -- say, Tuscany, Costa del Sol or Provence --  rural locales trains don't regularly service -- you're better off to rent a car.  Buses are also an inexpensive way to augment travel and save money. But driving yourself on a big European "Tuesday it must be Belgium" loop is not a good idea for the time, expense and pace. Overnight trains save you hotel money, too.  We traveled once from Venice to Paris, leaving in the evening in a shared, four-bed sleeper car, arriving rested the next morning with new friends and a shared midnight supper! *  HAVE YOUR  camera and sense of adventure and discovery ready for the unexpected! Sometimes the most memorable photos come from a spontaneous moment, an surprise event or scene upon which you stumble! Jugglers in Barcelona, marchers in Athens, the Queen's Brigade with horses and riders, enroute to Buckingham Palace on a sunny London morning. COMING NEXT :  We take a look at    travel technology, from apps for reading, to maps, to money-saving phone tips. Then on to the art of learning to fully enjoy vacation.  Then our grand travel tips take an in-depth look at packing and preparation! On to eating wisely, looking for nature and combating jet lag.  Catch us Wednesdays and Saturdays at www.whereiscookie.com

TRAVEL LIGHT: DON'T LUG BOTTLES OR TAKE WHAT YOU CAN EASILY BUY 'OVER THERE' Nearly everything you might forget can be easily purchased, usually cheaply, while on holiday. So don't stress. This ship stateroom may be furnished with duty free  beverages, so avoid bulky, heavy bottles in your baggage.  Pick up a bottle or two of wine at your destination. STORY By CHRISTENE MEYERS PHOTOS By BRUCE KELLER "The Carpe Diem Kids" REMEMBER , the globe is shrinking with technology and travel advances.  You're not visiting a remote planet. You're probably going to Paris, Rome, the British Isles, Mexico, China, South America, the Caribbean, or to visit relatives or friends, possibly one of our delightful U.S. destinations. Maybe a cruise. ALL OF THESE places have markets, shops, convenience stores! Don't pack bottles of liquor when you can purchase duty free on the plane, or buy your wine on the ship or a supermarket. (Not at the hotel -- way too expensive.) Buy a wine package on the ship to save money.  They usually won't let you cart your own on board -- they want you to buy theirs! As you pack, think about each item you put in. Evaluate its usefulness and importance. Do you really need it? Can you pick it up there? As a trip ends, Cookie sorts, sifts, decides what to toss. Here, she'll give away a cheap cooler used for picnics.  * THE INCREDIBLE BULK.  If you forget something, you can buy nearly everything you might need -- from razor blades and tooth paste to cosmetics.  You'll pick up freebies from the hotels and ships -- shampoos, lotions, etc. Your bag will get heavier; don't load yourself down.  If you stick to one loosely packed Pullman per person for check-through, plus your carry-on (backpack for Keller with his laptop in the padded center), you won't be weighted down. Save room for small gifts -- coffee, tea, jam, cookies. Toss or give away small, junky, bulky "unnecessaries" you've collected before flying home. Buy one nice item for yourself -- a flat scarf is easy to pack but if you can't resist the fun pair of shoes on sale in Italy, have the store send them home. I've never failed to receive anything I've bought this way. Fake pearls, a compact but pretty top, a sport coat and tie dress Keller and Cookie up for a night on the town in Las Vegas. * AVOID TAKING  the family jewels.  Sure, you can use the hotel and ship safes, or check your valuables with the concierge, but why stress?  No one will care if you don't wear your Mikimoto pearls or your grandmother's diamond bracelet. Have fun.  Bring attractive costume jewelry and you won't agonize if you lose something. Never bring your favorite anything on a trip. *  COPY  YOUR PASSPORT,  visa, driver's license and other valuable documents.  Put them in a separate place from your carry-on original documents (inside a book or your laptop bag, somewhere you'll remember.)  Keller also uses his Droid Take a few tops out -- no one notices wardrobe repetition. to photograph our critical paperwork, including our airline confirmation numbers, cruise boarding documents and passport main pages. * DON'T DOUBLE UP.  Check with your traveling companion and don't duplicate items you can share --  tooth paste, deoderant, vitamins, pain relievers, etc. Again, it is essential to be able to carry your own stuff. Period.  You can't always get a porter in a train station. * ALL THAT OTHER STUFF .  I just looked at a bag that I still haven't unpacked from the last long trip -- nearly three weeks. Good packing makes a relaxed Cookie -- with enough stuff to look nice.  In it, I discovered items that were never used. I'd packed three pair of capri pants.  Two would have been adequate.  A little hair-curling kit was not use at all -- and it weighed two or three pounds.  (I had my hair done once cruising to Alaska and washed and blew dry it the other times in Seattle. Didn't need curlers.) If you have to sit on your bag to close it, take some stuff out! ON A RECENT  trip to Europe, I didn't need any of my electric plug converters and adapters.  Most of the nice hotels now accommodate American electronics.  If you do need a converter, the hotel will likely have one.  So the old adage of "packing, then taking half of the stuff out" might serve me well on the next trip. You'll sleep better with a lighter bag.  I swear by it! * BE RUTHLESS  with yourself.  Think, "Do I really need that extra black shell top?  Will anyone notice if I wear the same swimsuit to the beach or pool twice?  Must I really have three separate formal outfits for the ship's three formal nights? Big bulky sweatshirts and fluffy robes are not necessary.  If it's really cool, I borrow Keller's sweatshirt and he wears his jacket and sweater. And hotels and ships usually provide robes. NEXT : Wednesday, a tribute to violinist Robert Sandstrom, left, who mixed it up with jazz and swing, played first-violin symphonic scores, loved Bach, opera, Celtic and more. His memorial service was Monday in San Diego. Bravo, Bob. We miss you. COMING UP :  Dining on the road and not turning into the incredible bulk.  We offer tips on food and enjoying yourself, indulging without gaining tons of poundage. Remember to explore, learn and live and check us out Wednesdays and Saturdays at: www.whereiscookie.com

A BIT OF CONTROL HELPS AND YOU STILL INDULGE ON YOUR HOLIDAY  Dining and drinking are pleasures of travel, here new friends! STORY By CHRISTENE MEYERS PHOTOS By BRUCE KELLER "The Carpe Diem Kids" SO YOU'RE  loving your Caribbean cruise, Spanish parador, Rio hotel, Mexican casita, or Cotswolds B&B. Maybe you're with your favorite cousins exploring San Francisco. Hiking across Spain. Or enjoying a theater marathon in New York. Eating is one of the great pleasures of life, and no more so than when we're on holiday. A small, elegantly served appetizer on Crystal's Serenity. The escargot, the duck a l'orange, the rich soups and sauces, homemade breads, then mousse, creme brule or tarts for dessert.  More cocktails, wine and after-dinner drinks than we would normally consume at home. So what to do? Vacation is not the time to deny yourself.  But you don't have to choose everything offered or gobble every bite of every course. HERE ARE  some tips we've gleaned. Yes, we've gained a few pounds over decades of frequent traveling, but we employ a few techniques that keep us from annoying ourselves when we  step on the scale once home. A few downward dogs at an Arizona vacation yoga retreat.   * EXERCISE EVERY DAY.   I can't emphasize this enough.  You know you are going to be indulging, trying new things, drinking and eating more than usual.  So get up every morning, do a few stretches and take a walk after breakfast.  If you can, go to the gym on ship or at the hotel. See if there are exercise classes available and try to make yourself work out or join a class at least two or three times a week.  It all adds up. * BREAKFAST.   The old "eat a good breakfast" adage never worked for me.  True, it does make you feel better -- satisfied and relaxed -- but that also means, for me, that I feel groggy and unproductive.  So no big breakfasts for this reporter.  Granola, yogurt, fruit, coffee or tea.  No bread, butters, jams or pastries on a regular basis. I How about toasting your Greek isle cruise? splurge once in a while for my favorite vacation breakfast -- lox, bagel and cream cheese, but NEVER every day.  And nix on the bacon, waffles, omelettes, and Eggs Benedict. If you and your partner want to split a large item once in a while, live it up!  Low-fat milk instead of half and half, and bypass the creamed sausage and biscuits. A handful of raisins and pecans or walnuts is good, and a bowl of fresh fruit.  No juice unless it's fresh. * LUNCH.  My favorite meal of the vacation.  If we're walking or touring a new city, we buy the picnic described in an earlier post -- cheese, fruit, a small amount of bread, a split of wine and some meat or chicken.  If we're on a ship, I head for the salad bar.  It's smart to go easy on dressings and pasta items. Aboard Oceania's Insignia, a table for seven pauses between courses. Go instead for a bed of romaine.  I add artful dollops of vegetables, shrimp, red onions, a bit of grated cheese, sunflower seeds, raisins and maybe some cherry tomatoes or a few slices of avocado.  If I crave dessert, I have a tiny dish of sherbet. Once in a while, I fall off the wagon and have a cookie, too. * DINNER.  Cocktail hour is trouble because drinking stimulates the appetite.  Still, again, be moderate.  Try the smoked salmon pate or the fresh shrimp, but go easy on the little pastry sausage things and the fried items or tempura.  I again skip breads at dinner and avoid creamed soups and rich appetizers, choosing instead a cold soup and a small salad. Can't resist dessert? Share  at your table and sample. FOR MY MAIN  course, I order broiled or grilled chicken or fish, and nothing with fancy sauces.  On ships, I eat only half or a bit more. On land, Keller and I usually share a couple appetizers and a main course.  Perfectly satisfying. If you're with a group, share a few desserts and everyone gets a couple tastes of the bread pudding, flan or creme brule and chocolate eclair. Remember the "20 minute lag" -- it takes your tummy 20 minutes to tell your brain it is full. Your liver, spirit, waistline and wallet will thank you! Tips on transiting TSA, up next! COMING UP:   Transiting the TSA line can be a challenge, a drag, a frustration.  We'll share a few pointers we've gleaned on how to get through quickly at home or abroad -- with no conflicts, wear and tear, tension or forfeited items!  Remember to explore, learn and live.  And check us out Wednesdays and Saturdays at:   www.whereiscookie.com

NEW 'PRE-CHECK' OPTION LETS YOU THROUGH WITHOUT REMOVING SHOES! STORY By CHRISTENE MEYERS PHOTOS By BRUCE KELLER "The Carpe Diem Kids" Options DID   YOU  know that you can greatly simplify your transit through the airport TSA by purchasing a pre-check screening option?  It costs $85 but lasts several years and is worth its weight in platinum. NEARLY 100  airports participate in this expedited arrangement.  We found out about this by chance, when we were randomly selected to try it out.  But anyone can get it -- if you pass a basic security scan.  One applies on line, answering a few  questions. A vetting process occurs and if you are accepted as "pre-screen" material, your status will last five years, and may then be renewed. THE RANKING  allows the traveler to enter a special line where you need not remove your shoes and belt.  Even more appealing, you may keep your laptop in its case, carry-on or back pack. YOU ALSO  get to keep your belt and jacket on! To find out more and which states and airlines These travelers are in line to check through bags. participate in pre-check screening, go to    www.tsa.gov/tsa-precheck/tsa-precheck-application-process   Learn the 3-1-1 rule for carry-ons: 3 maximum 3.4 ounce (100ml) bottles or less (by volume); 1 quart-sized, clear, plastic, zip-top bag; 1 bag per passenger in the screening bin. The one-quart bag per person limits the liquids each traveler can bring. If you're not checking bags, pack your carry-on carefully. Be prepared. Each time TSA searches a carry-on it slows down the line. Practicing 3-1-1 ensures a faster and easier checkpoint experience for all. (3-1-1 is for short trips. If in doubt, put liquids in checked luggage. Some countries are sterner!) DECLARE  larger liquids. Medications, baby formula and food, and breast milk are allowed in reasonable quantities exceeding three ounces and are not required to be in a zipped bag. Declare these for inspection at checkpoints. Officers are usually co-operative but may conduct additional screening. If you're planning to contribute an item to your host's party or dinner table, bring the ingredients and cook it there! * IF YOU HAVE  a favorite holiday food or beverage creation and it's at all "runny" or liquid, either ship it ahead, pack it carefully in checked baggage, or prepare it at your destination. Prohibited and likely to be confiscated are cranberry sauce, eggnog, salad dressings, dips, salsas, soups, gravies. And of course, guacamole! IF YOU  don't want your gift-wrapping tampered with, plan to wrap your presents when you arrive. If they look at all suspicious, you run the risk of having them unwrapped. YEARS AGO , a well dressed Japanese businessman gave me this tip leaving Tokyo: A lighter load makes a happy trip! "Get behind someone dressed like me.  I travel all the time.  I zip right through the line." He also cautioned me to avoid families, teens, children or people who look like neophytes to travel. My most memorable "quick zip through TSA" trips were with my mother, who had a pace maker in her last years.  On  several forays to Europe, we were all ushered through a special line with my mother.  She was patted down and "wanded" while we zipped through the x-ray machine and had our carry-ons briefly surveyed. For more on traveling with a disability or medical condition, go to   www.tsa.gov/traveler-information/travelers-disabilities-and-medical-conditions   Pointers for flying in comfort await! COMING SOON:   You're through TSA, you're on the plane, buckled in.  Now you're off to Europe -- or across the U.S., south to the Caribbean, lazing in the Greek Isles, Mexican Riviera or elsewhere.  We'll help you arrive feeling "sunny side up" rather than "over easy"!  Remember to explore, learn and live, and check us out Wednesdays and Saturdays at: www.whereiscookie.com

UP, UP AND AWAY WITH SOME TIPS FOR A QUIETER, HEALTHIER TRIP STORY By CHRISTENE MEYERS PHOTOS By BRUCE KELLER "The Carpe Diem Kids" Once you're up, up and away, a few pointers can help you arrive not terribly exhausted, and perhaps even rested! NOW THAT  we can work on our tablets and read our e-books during many phases of flight, the airways are increasingly user friendly. But if you're flying "across the pond" -- over either ocean, East or West -- or over the Rockies, maybe to Australia, you have a long journey ahead. There's no way it won't beat up on you. A few tips may help you fly the skies in decent shape and reasonable comfort. All it takes is a bit of planning. * SLEEP STUFF.  First, organize your carry-on before TSA.  Make sure you put together a little carry-on bag of sleep aids:  a u-shaped pillow, an eye mask, ear plugs and a shawl or light sweater. Once you're pushed back, you can relax and enjoy. Once you clear TSA, check your "sleep kit" and  start drinking water. Situate yourself, your stuff quickly. * BUY A  bottle of water immediately after you clear TSA. Start chugging it down.  Or bring an empty bottle inside your carry-on and fill it immediately after TSA, when you use the bathroom before boarding your flight.  Hydration is critical in the air. Refill the bottle often. Remember, air in the cabin is not humidified. Experts recommend eight ounces of water every hour or two.  On the plane, if you're in first class or business, or even in coach across the pond, it's nice to have a cocktail or two.  It helps me relax. Beware of over-imbibing. Both caffeine and alcohol will dehydrate you, but I drink double the amount of water for each glass of wine.  I'm not about to deprive myself entirely. * CARRY A SMALL  vial of hand lotion (under the three-ounce TSA limit) and keep a chapstick in your purse or pocket.  I also carry eye drops to help combat dryness. Have a look out the window! * Business travelers already know that many carriers now offer in-flight wireless internet -- for a fee, of course. Keller does a lot of business while we're flying, believing it's worth the fee for him to stay productive and connected while in the air. The price isn't horrible. Gogo Inflight Internet charges $12 for one flight's worth of internet service. A monthly pass for frequent fliers is about $30. The connection isn't too slow.  And you're communicating at 30,000 feet!  * MY MOTHER was the world's top hand-washer and she seldom got a cold.  She was ahead of her time! Flying can be dirty business but soap and water are usually easily available.  Take advantage. Wash your hands for 20 seconds every couple hours.  Mum also carried little square packets of hand wipes, and a small bottle of sanitizer.  I do that, now, and think of her.  Just a dab of an alcohol-based sanitizer on a paper towel helps clean tray tables, overhead lights, the sound or video ear and head piece, arm rests, etc. MY ASIAN   friends use little mouth masks when they're feeling ill.  I appreciate that.  But it's too much to expect everyone to do that in an airplane.  If you have a cougher or sneezer near you, get out your sanitizer and wipes and use them! A pasta dish may help you sleep. * HUNGRY?   Save cash and useless calories by bringing snacks This pre-ordered meal was tasty! along. I usually bring a couple carrots and a celery stalk, a half-dozen crackers and some dried fruit and nuts. Little prepared packs of peanut butter and crackers are good, too. You can also make your own. On long flights, you can pre-order kosher or vegetarian meals.  Sometimes they're healthier and tastier than the regular fare. I once shared a first-class cabin with Robert Redford, who declined the shrimp and steak and asked for the chicken dish from coach! Protein dishes give you energy. Great if you want to read or work.  If you want to sleep, choose pasta. * IF YOU  have kids, you know they get bored in the air, even if the flight isn't a long one. Portable DVD players can be found online and at electronics stores for as little as $100. Get some kid games if you travel with a tot. Well worth the price for all concerned, and appreciated by those of us who travel childless. Toss in headphones for the little people and you'll all have a more restful flight. * HELP US ALL!  When you board the plane, you should have your phone or other toy put away.  Find your seat, place your carry-on in the overhead bin, get out of the aisle and sit down.  Turn off your cell phone -- remembering that , iPod, portable DVD player, and other electronic devices are now okay to use on most airlines. But don't make someone come and ask you to turn off your phone! The captain or flight crew will tell you when you may use it again. * CHANGING SEATS?  No airplane can take off while people are standing. We've all asked someone to switch seats so we could be with a spouse, friend or relative. Best to arrange it with the person, get approval from the flight attendant then wait to execute your switch until the flight is in the air and the seatbelt sign is off. These two are taking a nap between flights! This first-class cabin is luxury! Cookie and Keller enjoy a walk, a rest and a snack when they arrive. * DURING a long flight, walk the plane a time or two. Stretch. Look outside! If you have a connecting flight, get some exercise by walking the terminal. Do some simple muscle and leg flexes.   Turn your head  slowly, move your ankles.  Try to sleep, for at least three or four hours.  This will help ease you into the new time zone. * I LIKE TO  take a walk when I arrive at my destination -- even if I'm eager for a nap. A walk perks you up. Have a cup of coffee or strong tea before your stroll, enjoy a snack, and if you must nap, make it no more than an hour.  Have dinner at a reasonable time and don't get more sleep than you normally would.  In a couple days in the new time zone, you'll be acclimated. Keep drinking that water.  But a little wine won't hurt. The beautiful Ahmanson Theater in Los Angeles offers top-drawer shows. COMING UP:   The Ahmanson Theatre in Los Angeles is a treasure of the city and a treat for theater aficionados, including two travelers and play lovers from San Diego. Actors Danny DeVito and Judd Hirsch recently finished a run of "The Sunshine Boys" there and Christopher Plummer is on tap.   Remember to explore, learn and live and check us out Wednesdays and Saturdays at www.whereiscookie.com

Cows graze contentedly in a thunder storm earlier in the week.  Workers on the new roof took a rain day Thursday.  CONSTRUCTION CHAOS IS GETTING UNDER CONTROL, WING IS HEALING AND WILD LIFE'S FANTASTIC UNDER THE BIG SKY Berries are ripening this week, ready for the bears and birdies. Hawks are on the watch for food, fall.  STORY By CHRISTENE MEYERS PHOTOS By BRUCE KELLER "The Carpe Diem Kids" Cookie and Keller load up on Park City, Montana, corn. THERE'S SOMETHING GLORIOUS  about this time of year in the West. Mornings are crisp, mid-day is sunny, the leaves are beginning to turn, and autumn is but a couple weeks away. It's time to layer up! The Park City corn is ready, and we're among hundreds of Montanans and visitors carting home bags! Chokecherries and huckleberries are attracting bears and birds. We've already seen snow in the high mountains! While Labor Day signals the end of summer, winter can come anytime now.  For in Montana, as my grandmother remarked, "We have nine months of winter and three months of company." Pansies love the cooler weather. High Chaparral -- above the remodeling project -- is green and inviting. The prime season seems too brief up here in the northern Rockies. Bruce Keller's grand construction project is at the window framing stage. Despite a melancholy mood as the days grow shorter,  flowers are still gorgeous, the hay is mostly in, wildlife is abundant and the birds and bees are making whoopee while the squirrels salt away seeds and nuts for winter. IT HAS BEEN  a glorious, productive time here at High Chaparral in Stillwater County. An exciting, four-room addition begun July 1 is rounding the bend toward completion. Still, I must complain. Briefly. For years, I've begun my birthday celebration on the first day of the month of my birth.  So August 1 has signaled "day number one" of Cookie's natal celebration. Bighorn sheep are about to begin mating, here cavorting above Stillwater Mine. \ Cookie's birthday includes a half-dozen or more parties! The revels continue through Labor Day, but this year I'm short-changed!  Labor Day falls on Sept. 1, giving me only a month of celebrating.  Normally, I get a month and several days. SO I'M MAKING  the most of it. Please forgive the kvetching. The exercise girls threw me a party, and I turned it around a bit, creating a "very, merry unbirthday" party for them, a la the Mad Hatter's song in "Alice in Wonderland." I'm booked to play piano at Montana Jack's Aug. 22 and Aug. 31. And I've begun plans for a family reunion in August of 2015, a year from now, if you're out there, family and friends. Tuscany awaits -- coming soon here! COMING UP :  A swing through Tuscany in northern Italy, beautiful any time of year but particularly gorgeous as September approaches.     Our look at California's enticing coastal hotels -- all dog friendly -- plus travel by train and a delightful, all-female "Two Gentlemen of Verona" at the Oregon Shakespeare Festival. That's what we're up to. We're committed to making our travels fun, and passing along that enjoyment with tips and useful pointers. We hope you'll enjoy, learn and live and tune us in Wednesdays and weekends at: www.whereiscookie.com

Cookie with Nick and Nora on a walk in Davis, Calif., during which time she embraced her genetic dog disorder. ABIDING LOVE OF CANINES IS A LONG ESTABLISHED FAMILY TRAIT "Dogs are not our whole life, but they make our lives whole." -- writer, photographer Roger Caras.   STORY By CHRISTENE MEYERS PHOTOS By BRUCE KELLER "The Carpe Diem Kids" Cookie's mother, Ellen Nystul and her beloved Scottie, Jinx, in 1941 in Columbus, Montana. Jinx ate shoes, books and the legs off a piano -- but Ellen loved him dearly.   Cookie and her sister Robbie with Nick, near Carmel. The wind was blowing, and Nick's ears were back, too.   "A dog is the only thing on earth that loves you more than he loves himself." -- Josh Billings, aka Henry Wheeler Shaw, humorist. Nora, left, and Nick, enjoy the Fess Parker Doubletree from their oceanside perch in dog friendly Santa Barbara, Calif. Cookie's mother, Ellen, loved labs Drexler, left, and Pfeiffer. I INHERITED MANY traits from my mother:  musical talent, a love of travel, a fondness for tomatoes, snapdragons and the color purple, a painful lower back, less than perfect vision, and a lifelong love of dogs.  My mother had dogs all her life, as did her mother and her mother's mother. Apparently, I come by this affliction honestly. ALL MY ANCESTORS  were great storytellers and had many stories about their beloved companions. Cookie's great-grandparents had many dogs, too, including this miniature cocker  spaniel.  Some think her name was Marlene. Others think Trixie. My mother's most notorious dog was her adored Scottish terrier, Jinx. Like all terriers, he was spirited, feisty, loyal,smart and quick. He was also, apparently, aptly named. Sigmund Freud said, "Dogs love their friends and bite their enemies, unlike people who are incapable of pure love and always mix love and hate."  Nick and Nora enjoy the Pollard Hotel in Red Lodge, Montana, one of more than 200 pet friendly hotels in which they've stayed. JINX HAD  a long record of loving.  But he knew hate, too.  He hated when his favorite slippers were removed from the bedroom and he disliked the removal of the socks after laundry time -- before he could sample them. He was the family's most pronounced failure in our inability to train dogs.  Despite numerous attempts to reform Jinx, he ate shoes, books, boxes of candy, thawing meat and the legs off a baby grand piano. Nick's prancing attracts admirers and dog lovers wherever the writers go. He learned nothing from hundreds of dollars of obedience lessons.  He was also beloved until his final day -- my mother swore that he could sing -- and Jinx probably died with furniture slivers and shoe leather in his mouth.   MY MOTHER'S  grandmother loved dogs, too, and had many terriers and cocker spaniels. I, in turn, would come to love my first cocker, Bopeep, a gift from my daddy's cousin Sally Jane, who found him abandoned in a camp ground in western Montana and brought him to us when I was five years old. Cookie, Keller and the Yorkies - bonded forever on the California coast. BEAU FOLLOWED me to grade school each day and I'll never forget the day I walked home -- frightened because Beau had not been there to meet me. I saw the blood on the road in the snow as I approached the house.  Beau was done in by a milk truck, skidding to miss him on icy streets. My thoughtful parents and grand folks hastily took him away to the ranch for burial before I could see his mangled body.  AFTER SHE  married, my mother began a campaign of dog salvation and child rearing. She and dad rescued ranch dogs who tested the patience of their owners, failing to herd properly and making friends with the bears who broke into the hen house.  BONGO DRUMS  was named for the sound his tail made when he thumped it on the hardwood floors. Goldie, not very originally named, was a beautiful golden retriever who swam the Stillwater and Yellowstone rivers until she grew too fat from grandma's hamburger.   "Dogs are better than humans because they know but do not tell." -- poet Emily Dickinson. BLONDIE was a circus dog, bought by my daddy for $10 after the gypsy circus ended and all the animals went to homes in our small Montana town. I never knew who took the Elephant, Rosie. Blondie was as big as we could manage. She jumped through hoops and was a delightful companion for years.  Her final resting place was a small coffin lovingly crafted by my carpenter grandfather Gustav. So many dogs, so little time. I've loved them all well and now understand that -- like all things "in the genes" -- this delightful disorder cannot be helped. Only enjoyed. The Barrister Bed and Breakfast, aptly named because its owner is a well respected retired Helena attorney, beckons guests. COMING SOON : We're sorting more than 2,000 Glacier Park trip photos, chronicling our odyssey from the Stillwater Valley through charming Fairfield, Montana, into Glacier and back through Helena, where we found a bed and breakfast fit for a king -- or a barrister! Follow us Wednesdays and weekends at: www.whereiscookie.com for travel insights and entertaining banter about food, wine, fun, romance and being alive and on the road!    And remember -- "Women and cats will do as they please, and men and dogs should relax and get used to the idea." Author Robert A. Heinlein said it best.

La Casa Del Zorro (home of the fox) encourages a peaceful and magical stay from registration until reluctant departure. The fox logo, giving Zorro its name.   LA CASA DEL ZORRO: CHECK YOURSELF IN FOR AN EXCLUSIVE HIDE-AWAY DEEP IN THE DESERT NEAR BORREGO SPRINGS STORY By CHRISTENE MEYERS PHOTOS By BRUCE KELLER "The Carpe Diem Kids" Five-star accommodations are enhanced by a fine restaurant with terrific service. YOU KNOW  you're at a class-act resort as you bask in understated elegance, superior service and artful appointments. La Casa del Zorro is a delightful find! The serene, gorgeous get-away in the Anza Borrego desert is just a mile from the small friendly town of Borrego Springs. But it is light years away from the rest of the world as the only five-star resort in the area. Happily, the resort has survived several names and physical incarnations and last year was lovingly restored by a forward-thinking investor-developer-hotelier trio.  Jack McGrory, Casey Brown and Jack Giacomini blend contemporary convenience and amenities with classic desert architecture and a nod to nostalgia.  The place captures the 1937 era of its birth as a small desert lodge to today's world class resort. Through the years, Hollywood discovered it, and San Diego social and business icons hob-nobbed, golfed, drank and dined. Pools, gardens and grounds are meticulously maintained at the resort. The ambiance attracts a global clientele. Guests are personally greeted and ushered into a world of impeccable service, beautifully decorated rooms and more. You'll feel as if you've gone down the rabbit hole as you relax on your private patio, sipping a beverage, surrounded by roses, hummingbirds and gently swaying desert trees. Ah, it's peaceful. ROMANCE COMES with the territory in this oasis.  It's a champagne and flowers kind of place, with comfy beige robes and Zorro slippers to pad around in poolside, on the patio or in your room. (Each of the 19 casitas in the 67-room complex has a private pool and several larger pools unobtrusively placed.) Two- and three-bedroom digs are available plus newspaper mogul James Copley's former desert get-away place. "Happy Days" is yours for $1,500 a night or $100k if you can stay three months! LA CASA  del Zorro is a great place to visit with your spouse or significant other.  It's made for hand-holding, strolling, taking a jog, playing ping pong, quietly reading or simply enjoying nature and the lovely mountains. The place reminds of a bygone era, with adobe, polished wood beams and a fireplace waiting for evening's cool. Mesquite and palo verde trees line the paths and bird life is abundant. We saw hummingbirds and a road runner. The dog-friendly welcome makes it  attractive to these Yorkie-lovers. Nick and Nora were welcome guests, and greeted other polite canines, including a pair of golden retrievers. THE RESORT  strives for tranquility and magic and delivers both in spaces! The Copleys of San Diego newspaper fame bought the resort in 1960.  James Copley gave the place its present name. Guests return because of the superior level of service offered by front office manager Tim Williams, and his boss, manager Patrick Sampson.  All colleagues are professional and gracious, complimenting the quiet, understated luxury of a classic resort. THE RESTAURANT  fuses new and old traditions in its fine dining options.  Sea bass, lamb, steaks and gorgeous salads are served up, with seasonings that nod to the southwest.  Our hostess and waitress were genuine and adept, extending an authentic hospitality to compliment the place's serenity. Hole number 18 at nearby Rams Hill Golf Club as seen from the club house MANY RICH and famous have stayed here, from presidents Nixon and George H.W. Bush, to actor Marlon Brando.  All apparently came in search of the solitude and serenity that mark a visit. Noted sculptor Ricardo Breceda maintains a shop on the property and his whimsical metal creatures grace the grounds and surrounding properties.  One of his friendly T-Rex creations greets guests! And a world-class public golf course is minutes away. Rams Hill is one of the most beautiful in the world, a spectacular $22 million  Fazio  desert course.  My partner Keller enjoyed a round there. We made the drive from San Diego to Zorro on a leisurely afternoon in a bit less than two hours. Since it's only two hours from San Diego and three from Los Angeles, those cities supply many regulars. San Diego Zoo's giraffes munch their lunch for the photographer. "The Europeans love it," said Williams.  "They love the desert surroundings and the ambiance." Borrego Springs Airport is five minutes away, with complimentary transportation available. FYI, if you think you see Air Force One, landing in Borrego to bring President Obama for a stay, you might not be dreaming.  The airport can accommodate the landing of a 747!! to book or more information: www.lacasadelzoro.com COMING SOON:  You probably have a nature preserve or wilderness area within easy driving distance. Take advantage! Remember: carpe diem, so explore, learn and live and visit us Wednesdays and weekends at: www.whereiscookie.com CLICK HERE for Lilian's Last Dance

HISTORIC HOTEL LURES VACATIONERS FOR A DAY, A WEEK OR A FINE MEAL The venerable Pollard, with the year's first snow, welcomes visitors from around the world.  Below, a sampling of its atmosphere, where diners sip cocktails, and await the feast. STORY By CHRISTENE MEYERS PHOTOS By BRUCE KELLER RED LODGE  – Since the Pollard Hotel began a serious spiffing up more than a decade ago,  its inviting atmosphere continues to lure vacationers, locals and regulars for fine food and a stay. The delightful restaurant has continued to improve and innovate, often acting as the drawing card for an overnight  stay. The stately  Pollard Hotel was the first brick building  constructed in the mining town of Red Lodge, Montana, Its doors opened with fanfare in 1893.  Through the years, the menu has evolved from soups, sandwiches and steaks to an upscale medley of bistro offerings. The hotel has undergone major restoration and welcomes with the same old fashioned hospitality that charmed guests more than a century ago. Nick and Nora enjoy the ambiance of the Pollard. Some dog friendly rooms are available, booked in advance.       VINTAGE ONE  Bistro in the historic venue presents a thoughtfully selected menu of appetizers, soups, salads and entrees – artfully arranged on the plate.   We've enjoyed tasty tasty bison tenderloin, mouth-watering prime rib stroganoff and a satisfying meatloaf made of elk. The nod to wild game is a thoughtful addition.   A pleasing  maple salmon entrée features roasted veggies and bacon and corn fritters. Both gluten free and all-vegetarian entrees -- maybe pesto with pine nuts -- are offered. Desserts are delectable, and change daily.           BREAKFAST  is a treat --  savory salmon and brie eggs benedict, a filling breakfast burrioto with chorizo and homemade salsa, and the steak and eggs perfectly cooked.    The much loved gathering place has a guest roster to behold: politicians, actors and other personalities including William Jennings Bryan, famed silver-tongued orator; General Miles, the Indian fighter; copper kings William and Marcus Daly, scout Liver Eatin' Johnston and the raucous Calamity Jane. Management has changed several times, but the promise to deliver “continuous improvement” remains constant. Like the Bistro, with its big-city appeal, the Pollard aims for its rooms to attract diners with the same flair and excellence. The boutique hotel ambiance includes comfy beds, beautiful lighting, a book trade shelf and other nice touches.  The taco special is delightful, and all Pollard's plates are served with flair. THE POLLARD is relaxing and decorated with attractive paintings, plants and comfortable chairs to encourage lingering at either end of the day. There’s plenty to catch the eye. The hotel also proudly shows off Charles Ringer mobiles and sculpture, paintings drawn from the nearby natural world and historic photos. Fine woodwork and first-class appointments encourage conversation with a cup of coffee or cocktail in the “History Room” study or around the fireplace in the rear gallery.  Some of the rooms look out from balconies on the rear gallery and these rooms are our favorites. Hiking near Red Lodge, fall is in the air, and the first reds, golds and purples are awaiting. Next up, the song that says autumn, and other artful nods to the season.         IF AFTER a long day of exploring Red Lodge and the nearby forest, you don't want a fancy dinner, you needn't leave the hotel.  The Pollard’s Pub offers top regional jazz acts and a fun bar-fare menu with satisfying gems such as hard-boiled egg wrapped in sausage and deep fried!  It goes well with regional beers or a glass of wine. Friend Brad Smith was up at dawn to watch this black bear climb into the open garage and eat his fill of Natural Balance dog food! The Pollard remains true to its vision of excellence and service, dating back  more than a century ago when it hosted faithful locals along with Indian scouts and copper kings, touring actors and politicians.  The bistro is a delightful get-away setting for a special dinner or breakfast.  And the Pub is the ticket for a spontaneous night on the town. COMING UP : The bear facts.   Guess who's coming to dinner at High Chaparral? We'll share some recent bear and deer photos with our ode to the wild. Then autumn leaves, so poignantly described in "September Song," prompt Cookie's ode to the beauty of the changing colors and the "temporary melancholia," as her grandmother called it. Fall -- that beautiful season.  We aim for a fresh look at nature, travel and adventure, posting Wednesdays and weekends at www. whereiscookie. com