ABOUT ME

There are many things that I could say about myself, but I will not bore you.

I was born on 19 September 1965 in Oakland, California. I was adopted by Robert and Joyce Olson. Two years later, they adopted a daughter, Suzi. We lived in Fremont, California before moving to Roseburg, Oregon in 1972. My parents divorced in 1974 with my father moving back to California. My mother remarried in 1974. :( My mother has since married a third time to a wonderful guy. They live on their boat (trying to miss the hurricanes) in Florida. Thank goodness no damage to their boat this hurricane season.

I graduated from Douglas High School (Winston, Oregon) in 1984. I attended Umpqua Community College for a couple years.

As for work, my main job that I have had was as an Assistant Manager for Sizzler restuarants in Oregon (Roseburg, Newport, Albany and Grants Pass). I was released from Sizzler in 1999.

During 1998 I met many friends online who I am still friends of now, Cameron, Vitor, Nick, Rick, William, Chris, Zac and Ash. I am honored to have them as my friends.

Three months later I moved to Arizona, which I feel was the biggest mistake in my life (a mistake I will not repeat again). I returned to Oregon on 29 December 1999 (thankfully).

In August of 2003 I moved to Portland OR where I lived on the westside for a little over 5 years. I moved back to Roseburg in October of 2008. I miss Portland very much and hope one day to be back there. I am single so any guys out there want to get to know me I would be willing to give it a try.

Well enough of this boring stuff. I hope you enjoy my website. Bill Olson


Here are a couple recipes for Romulans currently working on Earth. This is from the Praetor's Official Cookbook.

ROMULAN CHICKEN
INGREDIENTS FOR GROUP OF 4:
4 - 5 ounce boneless, skinless breasts of chicken
2 cans golden mushroom soup for every four breasts of chicken
1 can of chicken broth for every four breasts of chicken
teriyaki sauce
frozen orange juice concentrate

PREPARATIONS:
Cut the chicken into strips. Brown the chicken. Drain grease from sautee pan. Next add golden mushroom soup, chicken broth, teriyaki sauce and orange juice. Stir often. After it is all cooked, serve on rice, pasta or mashed potatoes.

ROMULAN STEW
INGREDIENTS FOR GROUP OF 4:
1.5 lbs Stew Meat
1 can of corn or 1 small bag of frozen corn
1 pound bag of baby carrots
4 Potatoes
teriyaki sauce
1 jar of medium salsa

PREPARATIONS:
Using a crock pot or slow cooker put the meat, corn and carrots into it. Peel the potatoes and cut into small cubes and add into pot or cooker. Pour in the salsa and two cups water. Add teriyaki sauce. Allow to slow cook for up to 24 hours depending on personal taste. Stir often. After it is cooked serve with cornbread and salad.

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