THE OLD LUMBERYARD RESTAURANT & BAKERY
PART 3
You don't know how much you remember, until you start remembering. Sounds silly but, as I write this series, thoughts and memories of our time at The Old Lumberyard are just flowing. I wake up each morning with twenty new (old) memories that I really had not thought about in quite sometime - thank goodness they keep flowing or this would have ended with Part 1.😏
We moved from our little silver trailer into what were Harold Comptons offices. They are in the front part of the lumber shed that is right on Commerce St. If I remember correctly Harold was a very successful photographer in the horse show industry. There was no bathroom in these offices - but there was a bathroom in the 2nd lumber shed (like the 2nd layer of sheds - from Commerce St.). So, if nature called during the night one would have to open the door - jump down between the buildings - open the door to the lumber shed and walk through the dark to the bathroom. I had seen many sets of eyes on my nightly travels - cats, raccoons. Also, little racoon footprints in the toilet bowl and a frog here and there. I learned to wear shoes and carry a flashlight. The big old sliding doors were still on the sheds and they would swing and move with the wind - so any little creature passing by could just come on in and set a spell.
We got as settled as one could get in the office spaces. In the front of the office, there was a curved, Formica topped counter. Like one you would walk up to and ask for service. There were shelves under the counter, so I put our hot plate in there and microwave and that was our kitchen. We put two comfy chairs and our television in the area next to that - ta da - a living room. The office space then broke into rooms with all of the beautiful original woodwork and the incredible tall safes. The safes were from floor to ceiling and large enough to make into a small usable room. But, without a combination, we decided against that and just put an object in the way so that the door would not close all of the way. We decided early on that - the railroad and lumberyard probably kept their money and books in this giant walk in safe. We think that there were probably payrolls in there also (maybe from other businesses in town). The safe had outside doors and then a huge, heavy inside door.
So, we're busy working - Mort in carpentry and me at Lands' End. Coming home to our office/home every night and starting to make plans for these large lovely, empty buildings.
One day Mort comes home and I inform him that I have rented out our current living space to Jim & Gayle Bull so that they could move their bookstore into this space. Always the businesswoman - and Mort being used to his rather spontaneous wife... looked shocked for a moment and then began building us a space in the lumber shed with the bathroom. It was a plastic small house within the shed- sheet plastic. And, of course, winter was coming - always a challenge being married to this impulsive woman. We put a couch, our bed, television and our clothes into our new plastic home. Al Nobel gave us an old furnace and Mort set that up. The duct blew right down onto the couch (just a few feet above) So, by the time we would watch television in the evening, sitting on that couch, our eyelids were dried closed. It was nice and warm in our little plastic home, but dry as the desert. We set up a few kitchen cabinets outside of the plastic house and I would put my coat and hat on and make a meal (as quickly as possible) and scoot right back into our bubble. When the bathroom was not heated it was like going to the potty at a campground in the winter. I remember putting hand towels on the toilet seat so it would not be as big of a shock during the night. We did put in a wall heater in the bathroom that first winter which was a welcome addition.
Just thought of this: while we lived in the office space (before renting to the Bulls) we had a crow named Fred who lived in a rather large cage. Mort found him when he was a baby - thrown out of the nest by mom because he had a crippled foot. We had him for 20+ years. Anyway, we had him in the window of the office and people walking by on Commerce St. would come up and talk to him. He would jump up and down on his perch and always said "who who" and "What do wait" (not sure what that meant) and would go on and on with siren like noises (sounded more like an British siren than American). So, occasionally when we might not have been fully clothed, we would walk into that room and see people's faces starring in at Fred and we'd have to duck behind something.
The Bulls loved their new space and we loved them. Mort had put a furnace in there and added a bathroom.
I realize that we were not at all unique to Mineral Point. Everyone that bought an old giant building that had never been a home - and had an outhouse out back - have gone through all of the work and living situations that we had. I guess I wanted to write this for all those old enough to remember (fun memories)- but also for the younger people that thought that Mineral Point always looked just like it does today. It did not, a lot happened before we moved there, and a lot has happened since then. But, it did seem like there was a surge of people moving into Mineral Point, buying seemingly impossible buildings and making them into businesses/homes when we first bought the Old Lumberyard. It took a lot of work, imagination and talent to improve and preserve these buildings by a lot of dedicated people.
Onto the next two recipes....
We drove to Madison every week and handpicked all of our vegetables and fruits - no truck delivery for these items - I think that made our dishes really special. And when we opened a produce stand in the parking lot - we would use all of those veggies & fruit. One sweet gentleman patron told me one day - It was the first time he actually ate the garnishes on the plate. I put lots of seasonal fruits and veggies on each plate not just a wilted piece of parsley. I cooked the way I would have wanted to eat and feed my family. My goal was to always make better food than the average person would make at home. I am frequently disappointed when eating out at restaurants, because I know that I could have made a better meal at home. So, we don't eat out that often. I don't think that I am that great of a cook - but I don't use convenience foods and I use fresh foods always and that makes a big difference, I think. Just my style - maybe not everyone's.
OLD LUMBERYARD BAKERY
CINNAMON ROLL RECIPE
INGREDIENTS:
Dough:
2 pkg. active dry yeast
1 Cup warm water (105 - 115 degrees)
2/3 cup plus 1 teaspoon granulated sugar, divided
1 cup warmed milk
2/3 cup butter
2 teaspoons salt
2 eggs, slightly beaten
7 -8 cups all-purpose flour, or more if needed
Filling:
1 cup melted butter, divided (2 sticks)
1 3/4 c. granulated sugar, divided
3 tablespoons ground cinnamon
1 2/2 c chopped walnuts, (optional)
1 1/2 c. raisins (optional)
Creamy Glaze:
2/3 cup melted butter (1 stick plus 2 tablespoons)
4 cups powdered sugar
2 teaspoons vanilla
4 - 8 tablespoons hot water
Preparation: In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly still (dough will be sticky).
Turn out onto a well-floured board; knead 5 - 10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.
When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle.
To prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon: sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired. (We did at the Old Lumberyard).
Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 - 15 slices. Coat bottom of a 13 x 9 inch baking pan and a 8 inch square pan with remaining 1/2 cup melted butter, then sprinkle the remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes.
Preheat oven to 350 degrees. Bake 25 0 30 minutes, or until rolls are nicely browned. Cool rolls slightly.
To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 tablespoon at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.
OLD LUMBERYARD
CHICKEN ENCHILADA PLATTER
We developed a really simple Salsa Verde Chicken Enchilada. But what made it so special was that we made our own moderately spicy tomato salsa like mix (on the side) and served guacamole/sour cream/lettuce/black olives/and warm chips also on the side. We made big fat enchiladas - enough for some patrons to ask for more chips to go so that they could make another meal out of it - we were glad they loved it that much! So Colorful and Good! There were not any Mexican restaurants in the vicinity at that time, so this was a treat to many.
We used chicken breasts for a lot of our sandwiches and meals - so we always had fresh, tender breasts cooked and ready for our often-served enchiladas.
1 teaspoon of vegetable oil
2 garlic cloves (minced)
2 cups Salsa Verde
1/2 cup sour cream
1/4 cup cilantro leaves, chopped
2 cups Chicken (cooked and shredded)
1 cup of shredded cheese (cheddar, Monterey jack, asadero and quesadilla cheese).
Heat oil in a skillet over medium heat then cook garlic for about 1 minute. Stir in Salsa Verde and cook until heated through, about 1 minute. Remove skillet from the heat, then stir in the sour cream and cilantro.
We'd heat the flour tortilla on the grill - or corn tortilla (for those sensitive to flour) Place the warm tortilla on a platter and load it up with tender, shredded chicken - add some of the salsa Verde/garlic/sour cream/cilantro mix and lots of cheese...Wrap that whopper up and cover with salsa Verde sauce and cheese. The sides were just as good - the tomato salsa we made in-house was all fresh cut tomatoes, several different kinds of peppers, onions, cilantro and spices - left in chunks that we had marinating every day.
Even though it's breakfast time - my mouth is watering - I think I will make these for lunch/dinner today.
STAY TURNED FOR PART 4
I'M ON A ROLL - AND IT'S REALLY WINTER UP HERE IN THE UP (staying inside) - AND I'M A STORYTELLER (LEARNED FROM THE BEST - MY HUBBY - YOU WOULD THINK HE HAD LIVED SEVERAL LIFETIMES WITH THE NUMBER OF STORIES HE HAS).
