Tag Archives: Restaurant

Traipsing the Grand Ledge…Hideout for Slithering Beasts and Carolina Reapers

If my child remembers me for anything, let him remember me for this…

*

Ledges 1

Friday is a dream day-come-true for my ‘little’ man. A half-day of school as a start to the mini-fall break weekend. Road trip, here we come!

We discovered “The Ledges” by joyous accident on a past excursion when we wandered east of our standard Exit 59 pitstop.

This time, we travel to Grand Ledge on purpose, hauling my Canon EOS Rebel XS with the intention of cataloging the experience.*

 

You can find a description of Fitzgerald Park at the park’s website.  But understand, no words can convey the simple pleasure in tramping leaf-strewn, mud tracks that wend along a slow-moving river. This will not stop me from trying, however.

Ledges - Leaves

Posting this humble shot to Facebook, a friend introduced me to  the true art of nature to be found in the ephemeral sculptures of Andy Goldsworthy.

 

The sluggish current is dotted with geese and ducks, fattening on late blooming bugs confused by the unseasonable warmth. Ignoring the catastrophic implications of global climate change, my son and I tramp the trail fantastic in search of adventure. Who knew it would end in the best darned French fries this side of Mackinac Island’s truffle fry extravaganza?

Ledges - Boy Under the Ledge
Between a rock…and a hard place…you will find a reluctantly posed teenager.

Walking leaf-scattered paths on a sundrenched day doesn’t present many dangers. One thing you can count on when charting a wooded trail is that generally nice people abound.

Everyone we meet is friendly, and after a moment, recognize my son’s quirky tendency to plop down in the middle of the trail to jot numbers as just another sight along the way.

 

Ledges - Tree Eating Rocks
Tree Swallows Rock – looking like the strangling coils of a wooden snake

 

Leaves crunch underfoot. My cane helps me balance across the footpaths where humus formed of decomposing plants and steep inclines make traversing the narrow passage challenging.

Ledges 2
The slope gets gradually steeper until you begin to have sympathy with yaks in the Himalayas.

 

I am calm in my repose, whistling to my son periodically when his goat-like surefootedness keeps him yards ahead. He disappears around a bend and I hail him to halt.  He waits impatiently for me to catch up. Aside from being short winded, I have nothing to fear. Or so I think!

There is no warning. No scary music. Though I sing a half-choked ululation when I am startled by the sudden appearance of a garter snake—or is it a ribbon snake?—dashing frantically away from clumsy feet stomping through its territory. I squawk like a demented chicken, hopping to avoid the tiny red, yellow, and green striped reptilian flag  whipping past. Its curving body signals a fervent desire to have nothing to do with me.

Garter Snake
I swear it looked like this–Northern Ribbon Snake by Nick Scobel. thank you for the loan. I was too busy shrieking to snap a pic.

 

A later search on the internet at The Michigan DNR website assures me that I was in no danger—but they fail to take into consideration the effect a small snake has on an unsuspecting woman, on a hill, with slippery, squishy, rotten leaves and rocks and roots to upset an already precarious balance. I’m lucky I didn’t fall into the river, is all I’m saying.

 

It was a truly idyllic while. We passed the trestle bridge (pictured above, on separate days) where we’d experienced the sound and fury of locomotion just weeks before. It is a quiet sentinel as we pass.

Ledges - And More Ledges
I see profiles in the cliff–faces carved by erosion. What do you see?

 

The famed ledges are rocky outcroppings where lichen and verdigris—the coppery extrusion that rusts to a gorgeous blue-green powder adorning many a Catholic cathedral—turn the mundane slabs of sedimentary strata into a magical realm.

Fairies and sprites no doubt whisper from moss-coated crevasses. And red and gold leaves mark a journey through streams of light, chariots with invisible riders steering the autumnal march.**

Ledges - Golden Fall with Beach Boys
Voices carry across the water, but we can only hear what the wind wants us to.

 

The trail ends for us at the juncture of West River and Harrison Streets in Grand Ledge and we face the choice of turning left, crossing the walking bridge to Island Park, or going right heading into town. I lure my son away from a moored pleasure boat with the promise of lemonade and a snack toward the option that would let me sit down for a while.

This is how we stumble onto the best d*mned French fries for a hundred miles, if not more.

Beer-Battered French Fries
Just try not to drool!

 

The Crossroads Barbeque is a most serendipitous discovery. The unassuming block-front, dark glass exterior doesn’t inform the prospective customer what delights are in store. You have to be on the lookout for such a dining experience—it is not to be missed.

BaCoN - Crossroads BBQ
The sign on the wall says it all: Ba Co N!

 

I am more thirsty than hungry, but travelling with a teenager means we stop for food on an almost hourly basis. I am so glad we did. And not just because we get to meet the nicest guys behind the glory: Lee Burmeister, co-owner, and Cam, “You can call me Hershel Frobisher,”*** who describes his managerial style as “Giving everyone a hard time.”

Inside Crossroads BBQ, a giant rectangle of space is marked along one side with tables and seating and an open, wood floor that almost has room for a small band and dancing. After meeting Lee Burmeister, co-owner, or as he referred to himself, “Pit Master” of the joint, I could imagine an after-hours crowd breaking out into impromptu two-stepping, or perhaps heavy metal thrash jams, filling the space with sound.

Menu 1

The walls are covered in my kind of kitsch, fire engine red walls interspersed with giant chalk boards scribbled with bright, handwritten menus make the space warm—no doubt an interior design nod to the spicy cuisine offered up.

A cast iron pig ‘oinks’ the daily special—which is what leads me to add an order of fried chicken to my son’s enormous French fry basket. I am not sorry.

Fried Chicken Friday

My son graciously lets me try a wing as he inhales the rest of the golden-crispy half of chicken that comes out. We’d already been bestowed a platter from heaven—a wholly satisfying mound of fries that suggests the magic of the Ledges walk leads to this particular pot of gold.

I did not come to Grand Ledge to write a blog post, travelling with autism has its limits. But sometimes, the discovery of delicious splendor demands a little improvisational review. I beg a scrap of paper—and am given a hunk of butcher block from a roll—to make my notes. I pepper the crew with questions, while my son explores and attempts to move a piano to find the secret behind a blockaded door. The proprietor is an understanding guy—letting me know he has a nephew on the spectrum. He is un-phased by my questions or questionable parenting.

The secret to the fries is easy—a beer batter coating and a bath in scalding soy oil—they are presented towering high in a thick pile. If you don’t think too hard about it, you can tell yourself these are a healthy treat. The chicken is about as moist as a bird can get without feathers. The secret, I’m told, is “high humidity.” I immediately picture the chickens sitting in a sauna before heading to the fryer.

chicken-sauna
I love the internet in its infinite weirdness. I feel almost normal.

 

The fries edge out the chicken by a crispy, salty bite. Then again, I tasted them first. I think I’ll have to go back again and try them in the reverse order. It may take a few taste tests to narrow down a winner.

Knock Your Boots Off - 2017

Lee is affable and proud to show off the winning trophies from regional and statewide chili championships—the latest being a sharp, neon glass sculpture—depicting a 2nd place victory at the BWL Chili Cook-Off in Lansing in September. It’s no surprise that they came a close runner up to “Hottest Chili” considering their claim-to-flame ingredient.

The secret to the hottest chili? The pepper of course. Feast your gaze upon this innocuous looking baby:

Carolina Reaper
Much like bikini swimsuits – the smaller the size, the greater the danger.

The Carolina Reaper  no doubt lives up to its name. A customer, curious about our conversation about the heat index of a chili so hot it comes with a disclaimer warning that the pregnant, nursing, or elderly might want to give it a pass.

Reaper Brisket Chili - Disclaimer

The cook serves up a portion of the diluted sauce and the man eagerly accepts the viscous, volcano-red serving—but one taste and he passes on the offer to try the unadulterated chili by itself.

You could not pay me to try one though. No amount of money is worth taste bud annihilation.

Mid-conversation, my teenager loams large dragging me toward the exit, but I managed one last question. “Do you need to wear protective gear—like an industrial painter’s mask—when preparing the pepper?”

Both Lee and Cam, hold up black, rubber-coated digits.

“Rubber gloves are all we need.” Lee eyes his thick latex mitts for a second, and adds, “But a mask wouldn’t hurt.”

One quick group photo and we’re gone. With only a wafting odor of fries to remind us that Shangri La exists.

Masonic Pasty
If you know how to correctly pronounce “Pasty,” you might be from the U.P.! [Hint: don’t be hasty, think nasty!]

We scarper past the Masonic Lodge where a sandwich board outside informs us that pasties are the fundraiser of the day. It’s a shame we are too stuffed to take advantage.

Ledges - Grand Princess
We missed the color tour by one week. Try to explain this to a determined child!

 

For another hour, we cross the bridge we abjured earlier. We interrupt squirrels and Canadian geese, disturb a young lady fishing, and then my son tries–again–to break into the Grand Princess hitched alongside Island Park. It is time to leave.

We start the walk back and I am serenaded by demands for our next outing:

“Boat ride, boat ride, boat ride…”

All…the…way…home.

Asterisk Bedazzled Footnote:

*Intentions aside, I sadly neglected to recharge my batteries from the day before— where I photographed my son’s school field trip to Post Family Farm. Who would’ve thunk taking 205 pictures of pumpkins would drain a camera battery dead?

**You’d have to be soul dead not to find poetry in these woods.

***I’m not explaining this joke. I find it much funnier this way.

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Say Cheese!

Some days, you just gotta get your funk on!  So, of course, you go to your local specialty cheese store. If you are feeling blue, have they got the cheese for you!

 

Cheese 3
Located south on Fuller Avenue not too far past the intersection of Michigan and Fuller, in Grand Rapids, MI. Drive too fast and you’ll miss the recessed lot–twice if you are absentminded!

 

I recently explored the highly-select, curdled delicacies of The Cheese Lady. This particular gouda merchant has been in business for over five years within walking distance of where I work. I have never been to such a specialized store since I visited the short-lived “Get Oiled” lubricant emporium at a nearby mall.* That establishment overestimated a beer-drinking town’s appetites for strictly olive-oil based tastes. Fortunately, cheese goes magnificently with beer. So, against the economic odds, The Cheese Lady is thriving.

 

Cheese 2
If only this were a scratch-n-sniff website. Mourn that it is not!

 

You wouldn’t think you’d find someone willing to pay $28.00 per pound for a cheese.** But, if you casually drop into the conversation that you are a blogger, apparently they are willing to break out the 15-year-old, Pleasant Ridge Reserve, to dazzle your senses.

 

Pleasant-Ridge-Reserve-160x126
Much more pleasant than it looks! But highly reserved! Do not try to chat up this cheese. It doesn’t do casual conversation!

 

I was given several different samples to try–like many addictive substances, the first taste is free. My personal favorite was a strong cheddar with a soft name: Prairie Breeze Cheddar.  If you go to their site, you can read the details–or misread them as I did–and learn that this cheese is made by milking the Mennonite Amish in Iowa. I hope it isn’t a painful process, but even if it is, it is certainly worth the price for the pleasure. (I’m sure there is a bondage joke somewhere straining to break free in that sentence.)

Prairie Breeze has the bite of a 10-year aging process and the crystallization that makes each nibble a squeaky pleasure against the back of the teeth and palate. It is also made of vegetarian rennet – in case you are squeamish about abusing animals for your taste buds but not enough to eschew cheese consumption entirely.

I’m a bit of a foodie, I know a hard Italian can be found beyond the covers of a romance novel.*** But this place had names for cheese I’ve never heard of. I’m scanning the wall of exotica and I point to one that just screams to be tasted, which is how I ended up the victim of what has to be a practical joke cheese.

 

Cheese 5
Just in case you doubted it…squint and look at the bottom of the fourth column. You’ll spot the witch in question!

 

If you have a penchant for the pungent, you may want to give it a try. (Or, if you are a wicked prankster and have a cheese-loving victim in mind…) Sample the Red Witch.  She’s to die for. Be warned, I had to spit the offending Wiccan out of my mouth because it went past my ‘blue cheese’ tolerance levels into a zone I gaspingly describe as “People Actually Eat This?” It is definitely an acquired taste. It was also created for a specific event so it’s a limited ‘pleasure’ to be had before it’s gone, gone, gone.****

 

Cheese 4
Hand-rolled by virginal Swiss maids sporting obligatory blond braids and wearing traditional costumes. Feel free to yodel while unrolling them.

 

You don’t need a special occasion to stop by. However, it’s a great location to throw together a one-of-a-kind gift. The store sells decorative baskets so you can pull together your sundry delights. There are cheeses galore and more–gourmet items you’ll be hard pressed to find anywhere else. There were some gorgeous, if pricey, clay sculptures, cheese boards and other sundry specialties to round out your gift giving. Crackers, jams, and dried fruit combos abound. It is definitely a store for the upper market, but, even an everyday person like me can drop a few dollars or sample for free the forbidden fruits of years of cheese making tradition. I missed out on the dessert cheeses this time around. I plan next to hit the blueberry stilton and tantalizing-sounding cranberry wensleydale–in honor of my favorite British duo: Wallace and Gromit.

a-wallacegromit

I may even beg a little mango ginger or lemon stilton while I’m at it. I am not above groveling. For cheese is a pleasure one should not deny oneself. It is a gift from the moldy gods! And there’s nothing funky about that!

Asterisk Bedazzled Footnotes:

*Not the real name of the establishment, I’m saving their dignity. I entered “Get Oiled” in wonder a few years ago honestly expecting someone to jump out and yell, “Surprise!” revealing it to be a giant hoax. The next time I visited the mall, it was no longer there. Perhaps it was a Potemkin Olive Oil Village?

**You’d be wrong. *nibbles 1-ounce purchase*

***I’m looking at you, Fabio!

****While eating the Red Witch, I highly recommend you gasp, “I’m melting, I’m melting,” before sinking to the floor in a collapse, just to add authenticity to the experience.

Holy Crepe!

Sometimes, life just hands you a plate of crepes!

*

I’m taking my post-luncheon peramble to the Fulton Street Farmers Market Wednesday when I stumble on a gloriously sweet find. The Crepes By the Lakes mini kitchen was hopping with customers despite the small crowds.

I had already had my lunch for the day, so it was a total indulgence to get in line for a warm, made-to-order crepe. There was so many choices, despite the petite dimensions of the mobile kitchen.

Crepes Menu
Apparently, hanging your menu at toddler-accessible heights has its drawbacks.

Owners and entrepreneurs, Stephanie Lenhart and Courtney Verhage, were dicing tomatoes and spinning crepes while chatting with customers. It was a busy scene, but they willingly stopped for a photo when the powdered sugar dust settled.

Crepe Makers - Stephanie and Courtney
Stephanie (left) and Jen (right). Courtney ducked in and out and missed the key photo shoot.

 

Crepe on Straightish
Not just a runny pancake! A runny pancake with style.

 

Because of customers, there was only time for a few quick questions–besides the one the cook shot me: “Would you like strawberries with that?”*

The dynamic duo were somewhat challenged by windy attempts to blow their sign off the cart and plates and napkins flapping like signal flags at the start of a race. But they had happy smiles as they described their products.

Courtney pointed to the Cubano–the first item on the menu–letting me know that this would be their entry in the annual Grand Rapids “Grandwich” competition. Voting begins July 5th and you just have to check the Crepes by the Lakes Facebook page to find a location where you can hunt down this origami-folded entrant:

Crepe - Cubano Ingredients

Sadly, I did not get a picture of a cubano, however, there is video available on the Facebook page that’s downright sizzling:

Cubano-Food Porn

My personal choice looks pretty sedate by comparison, but don’t let looks fool you!

Crepe
Cinnamini-Goodness!

 

After a healthy toss of powdered sugar**, I ducked into a nearby farmers market stall to taste test my prize. The warm, buttery slip had been folded into a fan shape. You couldn’t see the precious berries until you sank your teeth into a crispy edge and they popped up with an ooze of butter and cinnamon/sugar liquid.*** It was sweet and yet savory. Each mouthful served up a rich texture of the best a thin pancake can offer, down to the very last, sinful mouthful.

If you go…make sure you are willing to leave, fingers dripping in butter, with a guilty trace of indulgence on your lips.

Asterisk Bedazzled Footnote:

*Strawberry-Bedecked Answer: Yes. Yes I would.

**Warning, powdered sugar will blow up in your face if you let it. It’s the sugary shrapnel of pastry-artillery fire.

***Author stops typing momentarily…*Drool*…to wipe keyboard.

 

All Who Wander…

Visiting Nowhere May Just Be The Best Thing Ever

 

Buddys Beach
Jordan Lake Beach in Lake Odessa, Michigan
 

Does anybody remember the classic American small town? Anybody?  I grew up in such a place–so small, the population numbered under a thousand and there was only one traffic light (and it was the flashing, blinky-red kind) as you drove through.

This weekend, my son picked Exit 59 off Highway 96 heading eastbound, toward Lansing, Michigan, as his road trip du jour. We’d taken this route a few times before, but never got past a quick, farm-glutted glance at Clarksville and a Where-The-Hell-Are-We-Now? tour of Saranac, Michigan.*

This time would be different!

“Okay honey. We’re at Exit 59. Which way now?” I call from the front seat.

My child, who has been grinning the entire way, begins barking commands:

“Right.”

“Straight.”

“Left”

Eventually we ended up at a most-delightful destination: Lake Jordan in Odessa, Michigan.

Odessa MICH

We dined at the under-construction, but-still-popular Buddy’s on the Beach. Even with half the building covered with rough-edged plywood, the place was hopping. I only saw two servers working the floor and they never stopped moving.

Buddys 1
Buddy’s on the Beach – Getting a Facelift!
 

Tequila–I’m not making this up–was our waitress and, even though the meal took a while to arrive, due to the popularity of the joint, she stopped frequently to check to make sure we were okay. She recognized Little Man’s quirky behavior right away and gently made sure he was doing okay, even though she had to be off-her-feet, worn-out catering to so many.

The food definitely falls into the standard diner fare–burger, fries, pizza–category. Hearty and hot and big enough for leftovers to go home. I would say, the pizza definitely looks like the star of the establishment. They were flinging pies and burgers left and right. I had ordered a wet burrito and it was huge. I had to double-check to make sure I hadn’t inadvertently ordered the ‘Grande’ size which claimed to be a pound and a half.

“Nope, ” says Tequila, “If no one asks, we always serve the smaller size. The Grande is huge.”

She holds her hands out like she’s carrying a football…or a ten-pound baby.

Baby Burrito - Not Actual Baby Size
Baby Burrito – Not Actual Size of a Baby.
 

Little Man, of course, went with his favorite: Bacon and Pepperoni Pizza.

Pizza - Bacon and Pepperoni
I had to get a picture quick before it was all eaten!
 

The food was good, solid fare. I suspect ordering a burrito at a place that specializes in hamburgers and pizza was probably an oversight on my part. But it was good-n-plenty enough. The French fries that floated past me looked to die for.

The place is family friendly, even with a smallish bar on site.

Bar
Just turn left at the side entrance, you can’t miss it.
 

I suspect the beer-on-tap is intended for the thirsty ten-pin aficionados in the adjoining bowling alley.

 

Bowling
Well not THESE aficionados…unless it’s rootbeer on tap.
 

If you travel with a special needs child, this might be a chancy place. It was a little dark, and crammed with families and the neighboring bowling alley added a certain level of excitement. That said, the wait staff was superlative. The management even schlepped orders when necessary.

The outside park with a clean, if unsupervised, swimming area, was inviting and the small-town atmosphere couldn’t be matched by any five-star establishment, no matter how nice the décor.

You could tell Buddy’s has higher aspirations by the in-laid flooring and outer-space, motion-sensor sink and hand dryer in the women’s restroom:

Flooring not pictured because guests were using the facilities, but trust me, Buddy’s is going places. Although…for the men…the trip requires a detour:

Port-a-John Option

We dined and dashed, but I was able to see that a special event was taking place in the bowling area. Tables had been set up and crafts like crocheted blankets and other miscellany were on display. A quick inquiry turned up that it was a local fundraiser for the “Richards Family.” I was assured it was referenced on Facebook, but a later search turned up unsuccessful.

I kick myself now for not being more diligent. This is the kind of effort that deserves recognition. It is representative of the kindness of small towns that doesn’t tend to hit the big-time news.

Calling Buddy’s the next day didn’t clear things up. The manager I spoke with hadn’t been there Saturday. He thought it might be a softball fundraiser for the local Lakewood Girls’ Fastpitch Softball team and recommended I check out the school’s website. I uncovered zilch! Another no-go for my investigative reporting.

I can recommend the Annual Lakewood Area Lion’s Club Chicken Bar-B-Q, however. It smelled fantastic as they were setting up. And if my kid would have hung around for its start time four hours later, I’d be reporting the quality as well. A picture will have to suffice:

Lake Odessa BBQ
They take their rotisserie chicken Bar-B-Q seriously in these parts!
 

Sadly, the event happens only once a year. So, set your calendars for a nice weekend in May 2018 and check back. I certainly plan to.

From the winding, lonesome roads of Michigan. Peace out!

Asterisk Bedazzled Footnote:

*Not to diss Saranac but even the people who are born there probably wonder how the hell that happened! According to Wikipedia, the claim to fame of the 1.15 square mile village is the ‘world-renowned’ geologist J. Harlen Bretz.

The Dungeon, The Escapee, and Occidental Fudge

Just after posting my celebratory hurrah about our South Haven Adventures last week, I get home and decide to compound my success by being a ‘good parent.’*

“C’mon son. Let’s go for a walk.” I say.

I’m thinking of a brisk stroll, fresh air, and then getting back to the house to tackle some work. It is a good game plan.**

As I have mentioned before, my son is a runner. He would explore a lion’s den given half a chance. Like Austin Powers, his middle name is “Danger.” Unfortunately, this evening is no exception. As we walk, he keeps pointing out buildings he would like to ‘visit’ and even writes house numbers down on his papers when I don’t seem to pick up on his subtle signals when he tries to drag me to the front door.

The night is turning colder when I spot the Grand Villa in the distance. This is a local restaurant which goes by the nickname “The Dungeon” because of its subterranean locale. If I had seen their website beforehand, I might have taken heed of the warning they post in their tagline:

“THE DUNGEON IS WAITING FOR YOU”

Teeth chattering, I haul my child away from the housing complex he is lunging toward—a nondescript giant block of apartments in what once was a large family home. Seeing as my son is now 5 feet 6 inches tall and weighs as much as an overindulged Great Dane, this takes some effort.

I lure him in with the promise of chocolate milk.

Twenty minutes later, warm again and well quaffed, we gather our things to go. Then I consider the nearly mile-long walk back to the house…in the cold…and decide the bathroom should be our first stop. I send my son into the men’s room and wait for a few seconds…before deciding I’d better make sure myself and pop into the ladies.

I swear I peed in less than a minute and was back out to wait for my son. A MINUTE.  That’s all it took.  My clever, devious, Machiavellian boy was gone.

You can pretty much predict the rest. After a frantic and futile search of the area, I’m on the phone with 911. While talking with them, I see a police car pull up alongside the road. I hail them while I’m on the phone with the operator.***

Now I’m babbling at two different sets of people—neither of whom can understand me—when someone calls out:

“We’ve found him!”

Another police officer escorts my happy, oblivious-to-the-chaos-he-causes boy to my weeping embrace.

My son is returned safe and sound and, though he had broken into a home, no one is hurt. A few papers are stolen and have to be retrieved. He’d even had time to scribble calendars on the back as a memento to the family he invaded. I hope they frame them.

In those interminable minutes he is out of my grasp, I imagine enough scenarios to make my heart stop a thousand times. I am honestly surprised it doesn’t kill me.

Once home, my child goes to bed with no complaints. I think on some level he recognizes mommy has had it. I turn off my phone and tune out the world and spend the evening overwrought and shaking.

The next day, I find the energy to call my mom.

“Hey, mom…Little Man is okay, but I have to tell you something that happened last night. Understand, I can’t take any comments about what might have happened. I still feel so emotionally raw I can barely breathe.”

My mom knows about loss. I had a sister—Robin. She died of crib death before I was even born. As a result, mom has had a super-charged paranoia about any dangers we faced as kids and I think this has multiplied exponentially for her grandchildren.

I re-live the night before as factually as I can without breaking down. She lets me vent. It is what I need—a shoulder to cry on without judgment. It is phone call catharsis at its best. Mom says she’ll check in on me later, but she has something to do first. I ring off feeling a shade lighter than before.

My mom stops by that afternoon, carrying a cooler. I unpack it while she tells me a story of her own. When I get to the table with a warm bundle wrapped in a towel, she is drawing me a map as she talks:

“When I was a little girl, my father took me to the ice cream shop at the Occidental Hotel in Muskegon. It’s torn down now, but it was located between Clay and Webster Street downtown—it’s in the same area the Frauenthal Theater and the culinary school are now.”

I pull up my computer to help in the search for yesteryear landmarks. We have a doozy of a time since mom—who has a much better sense of direction than me—apparently can’t reorient her mind to the north-on-top directionality Google maps insists on presenting.

Map to Occidental

“Anyway, they had a famous hot fudge sauce that I absolutely loved. We didn’t go out very often so it was a big treat to go there. So I made this for you!”

As mom is saying this, she’s unwrapping the towel to reveal a small Corningware casserole dish wrapped in plastic wrap with a band of duct tape for extra insurance. (She’s not messing around with spills!)

“After you told me about your adventure, I thought you could use a treat.” Mom says.

She makes me sit down with a big bowl of ice cream and a dollop of the chocolaty, silken sauce melting over the white caps of vanilla-y goodness.

She then tells me more about our connections to the famed hotel with the equally famous sauce.

“Do you remember the lamp your father brought back when they sold off the property and its belongings?” She asks.

I would have been eight in 1975, and home furnishings weren’t a high priority in my experience, so I shake my head and take a bite. I swallow her memories with each taste.

“It was a heavy iron lamp and we put it in your room with the flowered Crosscill bedspread and curtains—you remember those?”

I had loved that frilly bedroom set up until I left for the Army. It was gone when I got back home four years later and I truly mourned its loss. I nod and lick the spoon. No words are necessary when you have hot fudge. Mom continues to wax nostalgic about the past:

“I was nineteen in 1959. I remember going to a Valentine’s dance there once–sponsored by the Elks, I think. A boyfriend, Jack Boles, took me to a ball at the hotel when we were dating. Do you remember the beautiful dress you borrowed for school that was stolen?”

This I distinctly remember. It was my first experience with theft. I borrowed it for a theater skit for a character in the show. It was gorgeous red dress of some kind of stiff but silky material. I have never quite forgiven myself for losing that dress.

“It was a play, Mom. We were performing at the elementary school. The dress disappeared from the prop and costume boxes before we finished the shows.” I interject. I’m apologetic—it’s a script we’ve enacted whenever we rehash the event.

“It had a square bodice and the style was so grown up. The sheer overlay matched the underskirt perfectly. Do you remember the fabric?” Mom holds her hands out as if measuring the width of a belled skirt.

“It had a swirly pattern—nothing distinct, like paisley, but more like the swirls you see when oil floats on water.” I say.

[A hunt online produced similar styles but nothing is exactly like what she had:]

Now it’s her turn to nod.

Yes! I wore it when I was in the beauty contest at the ball—you’ve seen that picture, right?”

It is a small, black-n-white snapshot of three women in ball gowns. Mom was the first runner-up. In the photo, she stands to the left of two other women—all dressed up and carrying bouquets of now, long-dead flowers. It was a night of beautiful memories.

Mary Moeller - Beauty Contest3
Left to right: Mary (Mom) Benson, Joan Wachovia, and Sharon (last name unknown)

 

The fudge sauce is slowly disappearing as we reminisce. We look online trying to find a photo of the ice cream parlor that existed before The Occidental Hotel was imploded in 1975 to make way for a parking lot. But all we can find are details of the implosion. The article is an epitaph for a leveled landmark torn down in pursuit of a mall that would later close of its own fiscal demise.

The ice cream is gone and I scoop up the remains of the cooling, lava-like gooeyness to store in the fridge.

“Be sure to hide it from the boy or he’ll eat it all!” Mom warns before giving me a hug goodbye.

It’s after she’s gone and I’m cleaning up that I realize what she’s done. It is what all mothers do—try to make it better. When you skin your knee, she offers a kiss. It is a little sugar to take away the bitterness that life sometimes hands you. I may be an adult, but I am not immune to the sway of childhood remedies or memories—be they mine or my mother’s. The sweetness cannot stop the pain, but it can make it better. And when those remembrances come with chocolate sauce—it surely does.

Asterisk Bedazzled Footnote:

*Being a Good Parent—a laudable goal that, when I try to do it on purpose, results in immediate failure.

**Life is out to get me most of the time and rarely needs a good reason. Still, I thought, in light of my good intentions, the universe was being a real shit not to reward me.

***No matter how many times I have called 911, I do not improve with experience. I am just as hysterical and useless each and every time. I owe sincere apologies to the people who man those phones…and probably a fruit basket.

 

———–You read this far bonus—————–

I just had to include this photo. It is the entire line up of contestants from that long ago Valentine’s beauty pageant.

Mary Moeller - Beauty Contest

Zeytin = Peace, Goodwill and Good Food

Booth
Eclectic décor, good food, and excellent company, what more can one ask for?

Woe to the restaurant that finds me in a bad mood. Fortunately for Zeytin, a Turkish restaurant in Ada, Michigan, I was in fine fettle last Thursday. The food I consume can affect how I feel, but the reverse is also true. If I am in a great mood, everything tastes better.* Happiness is a spice all its own.

My friend, Kay, joined me for a belated birthday lunch celebration.** Kay and I are both enthusiastic ‘foodies’, while not necessarily qualified by training, we are experienced gourmands and picky about our palate and the foods we try. I like to utilize her taste buds because she will eat the meat dishes so I can tell you about them. And, before you cry foul, Kay is okay with this arrangement—the safe word is “Rocky Mountain Oysters”.

Cacik and Pita
Creamy, dilly cacik and friend.

Kay, and I wrestled with the many choices of appetizers. So we ordered enough to feed a small army—or a house with teenagers. Soon plates of borek, spinach pie, and bowls of soup arrived along with a basket of very thin, cold pita and a generous bowl of tzatziki—called Cacik in Turkish. The yogurt dish was the favorite among the four we chose.

Sounds disgusting--tastes delicious.
BOREK–Sounds disgusting, tastes delicious.

The Feta Borek—a deep-fried crispy roll filled with feta cheese—was the Turkish equivalent of a crab Rangoon, minus the crab. We both agreed, this was phenomenal. (Especially dunked in the cacik—everything is better with yogurt sauce on it.)

Next we had the stuffed grape leaves. Here Kay and I parted ways. Kay loved them, believing they were flavored with anise, I had reservations because of the odd and unexpected taste. When asked what the secret ingredient was our waiter admitted this was the one item on the menu that they did not make at the restaurant, but ordered in. My internal food detective went ‘Ah Hah!’ But I said nothing aloud; I like to savor my smugness along with my meal.

Grape Leaves--rotated
The much debated dish leaves diners mystified as to the secret ingredient.
Not as good as hoped--better than making it yourself.
Not as good as hoped–better than making it yourself.

Kay and I both had reservations about the spinach pie. I am a huge fan of spanakopita (the Greek iteration of this dish) so I was a bit disappointed by the approach taken by the Turkish chef. Instead of getting a rolled, triangular packet stuffed with feta and spinach chopped in a good ratio, this came more as a lasagna-style serving—where the phyllo dough had a bottom and a top layer with a huge helping of spinach dotted with feta as a leaden center. This arrangement made the upper layers of phyllo a touch gluey. My research informed me that Phyllo, the thin, layered pastry, which I thought was a strictly Greek invention, actually originated in Istanbul. So, it was likely I ate the more traditional rendition of the dish. That said, I would still prefer my puffed savory to be a little more flaky and the proportions of dough to filling better measured to prevent the steam from collapsing all that delicately structured crust. Still, it tasted pretty good and it would beat most fast food restaurant food hands-down.

There is something entirely decadent about sitting in luxurious comfort sipping sweet tea in delicate glasses, chatting with a good friend. Our booth had colorful, thick cushions with a Turkish rug pattern and pillows at our backs, the music playing was soft and a woman sang with plaintive, if incomprehensible words, as we dined.

You must try this tea!
To live a rich and fulfilled life, you must try this tea!

The only jarring note to the bright, clean establishment is the décor. Looking around we saw what looked like Southwestern paintings which veered very heavily near to something you might see painted on black velvet or found on a Thomas Kinkade Calendar—if he’d ever managed to escape the English village where he’s been held hostage for years churning out lilac-strangled cottages. Twisted iron chandeliers which mimicked the antlers of a many pronged, exotic animal prompted us to ask whether the owners had kept the previous establishment’s theme. The puzzled waiter replied, “No, this is all new with the restaurant.” Okay then. Since I inadvertently painted my basement to look like interior of a submarine, I cast no interior design stones. But be prepared if you go there.

The Lamb Kebabs were so good, Kay tried to snatch a piece of her meal before I could photograph it.
The Lamb Kebabs were so good, Kay tried to snatch a piece of her meal before I could photograph it.

Kay enjoyed her grilled lamb. (Which I would describe to you in detail if my son hadn’t stolen my notebook to create a Jackson Pollock inspired mess on his bedroom floor.) I loved my Turkish Delight—a mélange of veggies swimming in a delicious tomato-based stew on homemade hummus. I was surprised to find uniformly chopped carrots with the telling zigzag that screams ‘frozen veggie’ but, that said, the dish was fantastic.

Turkish Delight--No, not the candy.
Turkish Delight–No, not the candy.

I won’t quibble if they can make frozen food taste that good. We both thought that the presentation of the hors d’oeuvres on rough chopped iceberg lettuce with thin half-moon slices of tomato was underwhelming. My thought was that if they just added a nice, light lemon-olive oil vinaigrette and made it a side of the appetizer then it wouldn’t be such a waste of vegetation.

Friendship is the flavor which makes life worth savoring. I can laugh, joke and chew my meal and it has a gustatory pleasure you cannot recreate no matter how well cooked a dish is when eaten alone. Minor pet peeves aside—frozen veggies and a slightly too heavy emphasis on salt in many of the dishes—I suggest you run right out and dine at this hidden gem. Gustatory treasure hunters will not be disappointed.

****

Image courtesy of cliparts.co (whether they know it or not.)
Image courtesy of cliparts.co (whether they know it or not.)

Zeytin gets three out of four olives. It is a great place to go with friends. The meals are slightly higher in price than your average lunch fare, but then, the food is better. It is intended as a slower dining experience, has tables arranged in either booths, or  two-to-four person settings with the possibility of reorganizing for larger groups. It looks to have a well-stocked bar for those who like a little aperitif with their meal. There are a few ‘American’ food options for kids (cheese burger/chicken nuggets) but adults had best be prepared to dine in Turkish style.

Asterisk Bedazzled Footnotes:

*Apparently I am an emotional eater in more than one sense.

**Like we need an excuse to go to a good restaurant.

_____________________

Spinach SoupHidden Soup Bonus:

If given a choice between the Lentil or Spinach Tomato soups, go with the latter.  Unless you hate spinach–because it really does have a Popeye’s powerhouse vegetable flavor.

Bizarre Light Fixture Bonus

Antlers on the Ceiling...Pink Champagne on Ice... We're all just prisoners here... Of an Interior Decorator's Madness
Antlers on the ceiling…Pink champagne on Ice…
We’re all just prisoners here…
Of an interior decorator’s madness!