I Need a Drink

Frankfort Tavern, aka “Gracie’s”

When I was a kid back in the nineteen fifties Mom often sent me to look for Dad. It was always on a Sunday afternoon. I knew exactly where to look for him. At the end of our block just a half-dozen houses away from home was a tavern. Dad enjoyed nursing a nickel draft while watching his White Sox play ball. Taverns were a big part of neighborhood life. In my book, Jun-e-or, Reflections of Life in the Nineteen Forties and Fifties I tell a few stories about taverns.

As I grew older, I began to notice that there were taverns in every town we traveled through. My Grandfather spent a lot of  time in a small country store tavern in Michigan. Taverns were places where people went to meet other people. The need for social contact is strong especially when you work in a field by yourself and never see a soul. In my Dad’s case his need to watch a baseball game drove him to seek out a TV. In that era, taverns were ground breakers and used a TV set to draw customers. It worked.

The other day, as I walked through Frankfort, I recalled those early days. I wondered what life was like in this tiny country town of German immigrants. How many taverns did they have? For certain, there was one. It is still in business and doing well. Currently called the Frankfort Tavern, it went by the name of Gracie’s for decades. Why? Because a woman named Gracie owned and operated the place. On the same street, there are three more taverns. All three are inside a place of business. The second oldest is the Frankfort Bowl. No self-respecting bowling alley would be without a bar. The other two are in modern restaurants.

Frankfort Bowl

The number of bars grows as one leaves the historic district. Three blocks North is the Stray Bar. It is only three years old. The adventurous owner started his business just as the bottom fell out of the economy. The bar is doing well, and is my favorite. Next door to the Stray is another restaurant bar. After that the closest is a mile away in either East, West, and Northerly directions.

When I moved to Frankfort, the population was about three thousand souls and the few bars in the historical district served our needs. Today, we are sixteen thousand strong and we need more bars to soothe our stressed souls.

Smokey Barq, aka Kansas Street Grill, aka Tavern on the Green

 

Francesca’s Fortunato, aka Bier Stube

A Message Too Simple for a Progressive to Understand

Lougher The errant leader of the sheep finds t...

Lougher The errant leader of the sheep finds the correct field at last. Why can't they understand a simple instruction? Cah! (Photo credit: Wikipedia)

I am definitely on a video kick. I also love cartoons, so when a cartoon is a video that carries a significant message I really love it. Please share with me.

Test of Fire

Warning: This is a Catholic commercial, if you take offense to that, leave now. If you care about the morals and character of your country, stay and watch the message. Some of you will agree 100%, and some will disagree. If you disagree, let’s talk about it.

Thanks Mike for sending this video.

Riding the Red Rocket Through the Cottage Grove Ghetto


Three times a week after school, I hobbled out to Cottage Grove from Mendel on crutches.  I always got a seat on the streetcar  at 111th Street. The Red Rocket went without a transfer all the way to 29th Street.  The ride was long, but I had to continue with physical therapy at Michael Reese.  All the way up to 63rd Street things were familiar because Mom had taken us shopping to the Sears and Hillman’s at 63rd & Halsted.  North of 63rd Street, however, Cottage Grove Avenue became interesting.  The neighborhoods progressed from poor  to more poor. The store fronts told the story.  In the better sections there were a variety of businesses; TV shops, cleaners, butchers, bakeries, flower shops, you name it and you could find it on Cottage Grove in each neighborhood along the way.  By 43rd Street the buildings were older, dirtier, the businesses were fewer and those that were there were different.  Night clubs, taverns, storefront churches, groceries and drugstores.  What impressed me most was the up-keep on the buildings – there was none.  Some of the old frame buildings had boards missing or they were loose and hanging.  The paint wore away  years ago, and the wood was grey from weather.  Many windows had boards nailed on, others had metal guards.  There were people everywhere, just hanging around.  The further north I traveled, the people on the car changed from white to black.  By the time I got off at 29th  I was the only white left.

I never felt unsafe at any point of those trips.  The neck brace and crutches gave me a pathetic look and kept me safe.  That section of Cottage Grove was truly what I call a ghetto.  So many poor people all living in very crowded spaces with landlords that didn’t care to spend money on upkeep of the buildings.

The three block walk to the hospital after the long ride was a welcome relief.  I arrived at the Physical Therapy Department at 3:45 p.m. for my 4:00 appointment.  Once in the PT area, I stuffed my duffel bag, crutches, and brace into a locker and donned an Indian style loin cloth for the session.

Each treatment was the same.  Walk the parallel bars without crutches, do leg exercises, then follow-up with neck stretches and neck exercise. The therapist always took over my neck. At times, it felt like she twisted my head backwards..  The drill lasted 30-45 minutes and then it was time to go.

On the trip home, I pulled on the handhold and pushed against my crutches to hike up the high steps into a crowded rush-hour Rocket.  I learned quickly to take any seat that was available.  Many times I stood all the way to 79th Street before a seat became free.

One day I stepped into a very crowded car and squeezed my self away from the entrance to give room for more people to get on.  A little white-haired black lady looked up at me and offered me her seat. She looked exhausted and tired. I thanked her but refused.  At age fifteen I wasn’t about to take a seat from a senior citizen.  That incident repeated itself many times over the course of eight months that I commuted on the Rocket.

The therapy continued throughout the spring and the summer.  By the time of my release from Michael Reese  Physical Therapy, I was very glad.  During that summer I began to lift weights at home to build up my arms and legs.  My gym was the back yard. I dressed in swim trunks and looked like the guy who got sand kicked in his face in the Charles Atlas adds. I lifted weights.

By the time school started in the fall, I talked my way into using just one crutch.  The therapist didn’t think my hip was strong enough to get off the crutch completely. After only a few steps my hip swung out to the side and I fell into a limp. Eventually, I got rid of the collar, wearing it only when I felt tired.

My physical condition was 1000% better by the time school started at the end of August.  The summer of PT and weight lifting did wonders for my muscles. At the same time I was still growing in height.

A feeble smile returned to my face.

I Love My Nu-Wave

I Love My Nu-Wave Cooker

Cooking is something that eluded me until I was forced into it. Then, I wanted to be Emiril overnight. I began watching cooking shows on TV to learn. Between the Food Channel with Emiril, Rachel, Mario, Bobby, Paula, Julia, Martha (yes I confess I watched Martha), and the memories of watching my mother in the kitchen I learned the basics.

Hunger is the mother of all cooking, and it became necessary to reinvent myself as a chef to satisfy that basic drive.

Over the past ten years, my appreciation for cooking gadgets has become overwhelming. First it was a proper knife and cutting board, then a whisk, a thermometer, a timer, and a salad spinner. I learned to use olive oil to saute (fry). Peggy showed me a vertical rotisserie for roasting meat, and a electric roaster oven.

The challenge was to use them all to cook, not just good, but great meals. The rotisserie was the first adventure with a whole chicken. Man did it turn out juicy. The success with the chicken led me to try a beef roast; it became another juicy success.

Thanksgiving turned into a challenge. We invited the entire family; all twenty-four of us. The volume of items being brought to the house in combination with the turkey and stuffing put a strain on our oven. That’s when we broke out the roaster oven and used it to make the turkey.

Among the best cooking gadgets ever invented is the George Foreman Grill. What a great way to heat meat evenly. Our first Foreman grill is worn out. It still works, but the Teflon is gone. During our winter hiatus to Arizona, we missed the Foreman so much we bought a new one.  We used it daily. The new one has removable plates and is easier to clean.

Two years ago, we visited friends in Georgia. I chronicled the trip in a post called Needed Downtime. Our hosts, Lou and Lori made us a huge breakfast of bacon and eggs. They cooked a pound of bacon to perfection in a record time without a mess.

“How did you do that,” we asked?

“We used our Nu-Wave cooker,” said Lori.

“What is that?”

That started them raving about this really cool gadget. They told story after story of how they use this thing to cook chicken, steaks, and even vegetables. Of course, we got a demonstration on how easy it is to use, and to clean.

“I’ve got to get me one of those,” I told them.

Fast forward one year.

Peggy and I are tourist shopping in Branson, Missouri. I should restate that, Peggy was shopping, I was gawking at the young ladies behind the counter and trying not to look conspicuous. The next thing I see Peggy walking toward me with a huge box.
“I bought you a Nu-Wave.”

My reaction was that of a normal husband, “you did what?”

“I bought you a Nu-Wave cooker.”

“How much was it?”

“Never mind, just take it, this box is heavy.”

So began my love affair with the Nu-Wave. We’ve had it nearly one year, and I have used it to grill steaks, chicken, pork chops, pork roast, turkey breast, sirloin-tip roast, potatoes, and fish. The feature I love best is the cooking card that gives me cooking times for both defrosted and frozen items.

Very often, we make our menu decision on the spur of the moment. We can take rock-hard frozen pork chops and put them on the Nu-Wave. I set the timer for ten minutes, then turn them over for another ten minutes, and wallah, we have tasty tender pork chops. While the chops are grilling, we microwave a couple of small potatoes, and some broccoli.  In twenty minutes, we went from freezer to table and made a meal fit for a king.

Here are some photos of a whole 5.5 pound chicken fully defrosted and the Nu-Wave. The cooking time is 15 minutes per pound. In seventy-five minutes the meat temperature is right on.

My Nu-Wave is now the favored appliance in the kitchen. At Thanksgiving, the turkey is in the roaster oven and a turkey breast is in the Nu-Wave.

We still use the grillerator, but steaks, roasts, and whole chickens are better on the Nu-Wave.

ANALOG Model Nu-Wave Infrared Cooler

 

Fully Defrosted Chicken

Chicken Rubbed in Season Salt and Emiril's Essence

Chicken Rubbed With Season Salt and Emiril's Essence in NuWave

NuWave Cooking Chart

Cook Times for Poultry

Control Panel With the Power Locked on FULL, and the Timer Setting

Fully Roasted Chicken With the Meat Thermometer