THE CROWLEY'S - WHAT WE HAVE BEEN DOING SINCE WE SOLD THE OLD LUMBERYARD RESTAURANT

 WE'VE RENOVATED 10+ PROPERTIES/HOUSES/OUT BUILDINGS

 RAISED 100's OF ANIMALS & EXOTIC BIRDS 

 MADE AND SOLD LOTS & LOTS OF CRAFTS 

PLANTED & TENDED MANY LARGE VEGETABLE/HERB & FLOWER GARDENS

TAKEN 1,OOO's OF PICTURES OF BIRDS/SQUIRRELS & SEASONAL OUTDOOR SCENES

 COLLECTED (sometimes sold) ALL KINDS OF THINGS THAT WE COULDN'T LIVE WITHOUT

STARTED BLOGING & WRITING BOOKS & ONE PUBLISHED SO FAR (many in the works)

NOW HAVE THREE BEAUTIFUL GRANDSONS (who are extraordinary - according to G & G)

SO, THIS BLOG WILL BE MOSTLY PICTURES SHOWING THE ABOVE....

**ENJOY**

These pictures are not in any particular order - sorry that they are in single file - The Blog site will not let me double up with them - or put them side to side....

Not going to show houses that we've renovated - because other people currently own them

AND

My daughter and daughter in law don't really want their babies' pictures out there on the web - so I respect that (but I assure you, they are the best looking, sweetest, smartest humans in the world - I'm just a bit in love with these 3 wonderful guys)

Mort had his construction business until 2020  -  that is what he still does - now with me as the helper or he occasionally hires helpers with difficult jobs - roofing, standing walls up, etc.  But basically, still does everything.  He is currently putting in all new windows in our Victorian home.

Laura retired from Iowa County in 2016 and went on to working in the field of Nursing for an additional few years - also worked at Lands' End for awhile.  Once we moved to the UP - she worked at a high end grocery store in the Deli (just like the restaurant business) preparing special orders for customers.  All along, crafting magical characters and selling to three business in WI - even shipping UPS back to WI once we lived in the UP.  Currently I am still crafting, but mostly working with Mort to get this Victorian home ready to rent so that we can move out to our newly purchased lake home.  

We stay busier than most - but we still take our days and walk the beaches of the Bay, eat our lunch watching battleships being constructed at the Marinette Marina and just generally enjoy being retired.  Since we sold the log cabin that we restored and rehomed our farm animals, living in town has really been easy for us - that has just been for the last (almost) year.  When we lived in the log cabin - we had to do everything - plow driveways and roads (we were out in the middle of 1,000's of acres of State land) - our animals had to be cared for and fed every day.  We had big gardens and a lot of chickens - so, lots of good veggies, apples from our 4 trees and a lot of baking with all of the eggs our girls gave us.  We brought the remaining three hens to town with us.  

We really miss all of the animals that we have had over the last 30 years - but we don't miss the hard work that it entails.  So, we have two dogs, a parrot and three hens.  We put out a buffet for the local birds and squirrels and enjoy them too.  We have amazing zoos within a 50-mile radius and go there when our souls need to be around exotic animals.  

We've raised llamas, peacocks, exotic pheasants, chickens, sheep, mini donkeys, mini horses, Draft horses, goats, many caged birds (parrots/canary's), horses, deer, raccoons, two monkeys, squirrels, rabbits, dogs, cats, and anything else that needed a home.....we've rescued many animals from bad situations...nursed them back to health and gave them the best lives that we could.  

Laura crafts...a lot...sold to three stores for a few years - now, thinking about selling again - but mostly love to make things for family - no pressures - just pleasure.

Laura is currently in the process of writing about 7 books - flip back and forth as the mood moves - blogging fills the need and also something called Junk Journaling - compiling a story without 50,000 words - using all kinds of scraps, etc. - examples shown.

We don't think we are collecting things anymore - but we are....and we have a large amount that we need to go through and make decisions about - we are moving to our lake house and renting out our big Victorian - so less space.

We have had gardens at every house and property - looking forward to a large garden on the lake - and a promised greenhouse made primarily out of the old windows from our Victorian (we are in the process of replacing all of the old windows - 23 double hung) and a few larger and smaller ornate (leaded glass) windows that we will repair/not replace.

We still have three sweet hens (in the city) - that give us three wonderful brown eggs each and every day.  Hildy-Tildy & Darlene.

RECIPES & MEMORIES FROM THE OLD LUMBERYARD RESTAURANT (Part 10) Mineral Point, WI

OLD LUMBERYARD

SELF STORAGE UNITS

That the Crowley's built.....

When we purchased the Old Lumberyard Complex, there was some vacant property included in the sale.  We had a survey done and found out that we owed land up on the bluff and also across the street - Commerce - on the curve.  So, we settled those situations (just because the street seemed to separate the properties - does not mean that when it was platted that there even was a road/street there).  We needed to clean up the property - some abandoned appliances, rebar and assorted junk.  We cleaned it all up and were thinking about what we could do with it.  We decided to build the Old Lumberyard Restaurant and then also 24 storage units (2 buildings) down on the end.  We of course loved our Restaurant and enjoyed it the whole time we owned and operated it.  Also, the storage units were fun - accommodating individuals with more stuff than space.  We ended up selling everything separately - the main building complex, the restaurant and the storage units all were sold to different buyers.  

I HAVE A MILLION MORE RECIPES BUT I'M JUST GOING TO LIST THE

POPULAR SANDWICHES - kind of Chicago Style (we are from Chicago Area)

HOT ITALIAN BEEF SANDWICHES (Italians say Sangwitch)

 We purchased an Italian thinly sliced beef with all of the delicious juices.

We would serve this hot, tender beef on a crusty Italian Bread sliced lengthwise. We would top the meat with grilled green bell peppers with some of two options, melted mozzarella cheese and a condiment called giardiniera.  Or, we would put the options on the side for the customer to try.  Then we would dip the bottom of the sandwich into hot gravy/juices - wrap it up in deli paper and serve. Hot, juicy, crusty, delicious Chicago Style Sandwich.

ANOTHER SPECIAL - CHICAGO STYLE HOTDOGS

We would make up the hotdog with all of the fixings of a real Chicago Style Hotdog - or vary the toppings per the customer.  

But, an authentic Chicago Style Hotdog was a Beef Hotdog served on a poppyseed bun.  The toppings were:  yellow mustard, bright green relish, fresh chopped onions, tomato wedges, a kosher pickle spear, Sport peppers and a dash of Celery Salt.

YUMMY  - a meal all in one.  

ALSO 

A REUBEN SANDWICH

Slices of rye bread with caraway seeds

Butter one side of the bread/ put Thousand Island Dressing on the other side of the bread.

Lay sliced corned beef on the dressing spread side, spread sauerkraut over the corned beef, layer with a few slices of Swiss Cheese. Top with another piece of rye bread (prepared).  Put the whole sandwich - butter side down on the grill - lightly brown on both sides until the cheese melts and the corned beef/sauerkraut is nice and deliciously hot.  

All of our Sandwiches were served with either chips or fresh hand cut French fries.

RECIPES & MEMORIES OF THE OLD LUMBERYARD RESTAURANT (Part 9) Mineral Point, WI

Pictures - our sign that was out in a garden on Commerce St.

The before picture - an old train engineers bldg.

The after picture that Mort & crew renovated for our overnight rental cottage.

We think that we remember getting that beautiful old front door from Bruce Howdle - he was such a nice man to us when we were doing all of our projects - we have one of his ceramic pigs and 

we cherish it!  

THE GARDEN BLUFF COTTAGE @ The Old Lumberyard - when the Crowley's owned it....

Mort and crew took what was said to have been the train engineers bldg. and made it into a cute little overnight cottage.  We rented that cottage out - a lot - one long period was 7 months straight....We charged a reasonable amount, it was private, in town - could walk anywhere in town - we left a picnic basket of breakfast goodies at the front door during the week and had our guest over to our atrium (right across the gardens) for a nice full breakfast on weekends.  We had many people come back for a 2nd or 3rd time....our very first guests were on their honeymoon.  They were employees', radio hosts/producers for NPR Wisconsin.  The new 'Mrs.'  has one of those beautiful radio voices I will never forget - it was such a pleasure having them as our first guests.  There was a corner jacuzzi in the bathroom with a sliding glass door turned sideways. as the large window, that looked out onto a rocky bluff with a trickle of water running. We planted ferns and put tiny solar lights in the bluff for lovely nighttime bathing/relaxation.  I made up my own cleaning supplies that were natural and contained sandal wood essential oil.  We supplied special French milled soaps, a refrigerator, coffee maker and a microwave - bottles of water, popcorn (to microwave) and cookies from our restaurant. Many of our guests said that they just wanted to take the smell (scent) with them.  I did give a few of them my recipe for sandal wood cleaner upon request.  There was a beautiful sleigh bed, a dresser with many interesting levels of drawers, two Queen Anne chairs and an electric fireplace for cool evenings.  We always had live orchids in the room, as we had many in our home to share.  

We loved all of our guests and enjoyed meeting all of them.  It was fun!  We went on (after we sold all of the parts of the Old Lumberyard) to having one of the houses we owned as a BNB - and enjoyed that also.  

I would make small loaves of pumpkin quick bread and banana nut bread to put in the picnic baskets that we would leave at the door of the cottage each morning during the week - along with fresh fruit, orange juice and yogurt.  Here are those recipes:  

BANANA NUT BREAD

350 degrees for 60 - 65 minutes

Loaf Pan 8 x 4 x 2 or adjust for smaller loaf pans

Cool in pan 10 minutes

Remove from pan - cool - wrap and store overnight

1 3/4 cups flour

1 1/4 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1 cup mashed ripe banana

2/3 cup sugar

1/2 cup shortening (I used butter)

2 eggs

2 Tab milk

1/ cup chopped nuts - (I used walnuts)

Stir together flour, baking powder, soda and salt.  Set aside.

In a mixer bowl, beat sugar and shortening with electric mixer until light, scraping sides of bowl often.  Add eggs, one at a time, and the milk, beating until smooth after each addition.  Add flour mixture and banana alternately to creamed mixture, beating until smooth after each addition.  Fold in nuts.

Pour batter into lightly grades 8x4x2 in loaf pan (or several smaller pans) Bake at 350 degrees for 60 -65 minutes or until a wooden toothpick inserted near center comes out clean.  Cool in pan (s) for 10 minutes.  Remove from pan; cool, for easier slicing, wrap and store overnight.  

This recipe makes 1 loaf in an 8x4x2 in. pan - directions apply.

IF

you are going to make smaller loaves (which I did) it has to divided into the smaller loaf pans and should be monitored in the oven.  Look for brown color, crack down the middle and test with a toothpick - will certainly be less than 60 -65 minutes (which is required for the larger loaf pan) - so test it out.  I think I remember baking the smaller loaf pans for 25 - 35 minutes.

PUMPKIN BREAD WITH RAISINS AND PECANS

Oven 350 degrees

Bake 30 - 40 minutes depending upon size of pan

Ingredients

1 1/2 cups all-purpose flour

1 Tab baking soda

1/2 Tab pumpkin pie spice, or more to taste

1/4 teas baking powder

1/2 teas salt

1/3 cup raisins

1/3 cup chopped pecans

1 cup white sugar

1/4 cup butter

1 cup pumpkin puree

1/4 cup orange juice

3 eggs

1/2 teas vanilla extract

Mix flour, baking soda, pumpkin pie spice, baking powder, and salt together in a large bowl.  Toss raisins and pecans with 1 Tab of the flour mixture in a separate bowl. 

Beat sugar and butter together using an electric mixer in a mixing bowl until fluffy.  Add pumpkin puree, orange juice, eggs, and vanilla extract, blend until well combined. 

Add flour mixture slowly and blend thoroughly.  Fold in raisins and pecans.

Pour batter evenly between 2 prepared loaf pans

Bake in preheated oven until firm and tops spring back lightly when pressed, 30 - 40 minutes.  Remove from the oven and cool completely on racks before serving.  I find that it is better to cool and then wrap the loaves overnight - brings out the taste so much more.  

Thanks to Mineral Point for so many good memories.

 

RECIPES & MEMORIES OF THE OLD LUMBERYARD RESTAURANT (Part 8) MINERAL POINT, WI

RECIPES & MEMORIES OF THE OLD LUMBERYARD RESTAURANT

PART 8 

MINERAL POINT, WI

The top picture is of Larry Bauer - a wonderful, kind man who loved to help out at the produce stand.  He would make handmade candies and nut mixes to sell at the stand.  The 2nd picture is the exterior of the restaurant, Mort and Stinky in the Flea Market and an interior picture of the restaurant ordering counter and kitchen. 

Can't Believe that I am up to Part 8.  Started out with one post and gained so many followers - so, I just kept going.  I decided that I will do Part 9 & 10 and then, I need to really get going on the completion of the renovation at our Victorian home.  We are (of course) currently renovating a big old Victorian in the UP - in hopes of renting it out and moving to a lake house that we just purchased (In WI). So, two more 'parts' and then onto more renovation.  The nicer weather is calling us to the lake house.

 Thanks for the opportunity to walk down memory lane Mineral Point.  

 A little bit about our life since Mineral Point

Mort has always wanted to be able to just fish at one of the many homes/properties that we have renovated.  So, we've always bought properties/big renovation jobs, that had ponds or were waterfront.  And, because of working jobs, in addition to the renovation - fishing was just mostly a wish.  We stocked the big ponds and did go out on our various sized boats, but we'd end up just messing around with the frogs, snakes, turtles and our dogs that would be running around the pond or swimming out to us in the boat.  

This time is different - our newly purchased lake house is move in ready (although of course there are some changes we'd like to make - but don't have to).  This property, house and lake are near Pound, WI on Westcott Lake (a smaller, more natural Lake).  There are 8 lakes in the area - the larger ones are for jet skis and power boats - not our thing.  Our property right on the lake currently has a big old building - that needs complete renovation - so fishing and renovation about 100 ft. apart.  Dream combination for Mort - Renovation with breaks to throw in a line to possibly catch a fish. Our house is right across a dirt/gravel road from this property/lake.  

We feel really privileged to have been involved with the many renovations (we counted 25) Many buildings were saved from demolition - brought back with care and respect and homes and businesses were created from these labors of love.  

Since the Old Lumberyard Complex renovations (there were 8 buildings) plus the construction of the new buildings/businesses (at that time) Old Lumberyard Restaurant & Bakery and the Storage Units/Tourist Cottage/Apartments,  we have renovated two large homes/hobby farms on larger property in WI, an apartment in Mineral Point (the Cyrus Woodman home), two Victorian homes in the UP and a log cabin (a real log cabin from the 1800's).  The log cabin is also in the UP and had a KEEP OUT sign on it when we first saw it. Talk about an added attraction to the Crowley's (we love the hard renovations). We recently sold the log cabin (after 3 years of work) to a couple that approached us - it was not even on the market at that time. This log cabin was like most of our 'purchases' - it was being used/abused as a hunting camp (it was on several hundred acres) in the middle of state land.  Yes, we had bears, raccoons, porcupines, 3 different kinds of squirrels, possums, bobcats, so many deer and every beautiful bird you can imagine.   The log cabin was located on beautiful acreage and as an added attraction (to only the Crowley's) there was also an older mobile home on it, a shop full of tires and car parts and a fall down chicken coop.  Of course, we fell in love (the more obstacles the better).   First, we put up a new barn and fenced in an area for our animals that would be moving up there with us (from WI to MI) -  (chickens, peacocks, llamas, sheep, cats, dogs & Parrot). Then we filled several large dumpsters with the shop contents (old auto parts/tires) and the ridiculously large amount of crap from the log cabin.  (Who carries ten old dressers up a tiny staircase to the second floor).  We opened up one of the windows on the second floor and threw all of the dressers and other stuff right down into a dumpster.    We also had a full semi container (that we filled in Dodgeville) and had moved to his property in the UP.  The mobile home on the property was not in bad shape, and dry, so we filled it with boxes of our stuff that we probably had not seen in the last few moves.  

The cabin was rough - but as usual we made do with all of it's funkiness, and we slowly made living there less difficult. Every time we would look out into our woods/fields and see herds of deer or look at our outdoor camera that was on a tree near the cabin - and see the face and then the rear end of a bear - we knew that we could deal with this cabin.   First, we replaced the shredded interior door that was serving as the exterior entrance - and put in a full glass exterior door.  Then, we installed a wood burner (there was a beautiful yellow enamel cook stove in there that was used for heat prior to us)).  Changed out the existing windows - would have liked to install more but, we're talking logs from the 1800's - cutting through them). We would probably still be living there if we had not been convinced by this couple that really loved and wanted it, to sell it to them.  I guess we were ready though - so much beauty - but so isolated.  Snowstorms and wind that would knock out the electricity for days, trees that fell across the driveway and roads that were the last ones the township would get to.  Terrible reception for tv, internet and phone.  We're too old for this much excitement.  So, this couple turned out to be a blessing.  They are younger, from the area and have family nearby. We quickly sold a lot of our massive number of things (left this younger couple a lot of stuff) and loaded up once again and moved to our current home (an old Victorian) in Menominee, MI.  Mort had to quickly put up a greenhouse in the backyard to put a lot of our things in - we also filled the old carriage house and this large Victorian home.  Since then, we have been donating and throwing so much stuff - stuff we have been dragging around through so many moves.  We are now at a time of simplifying our lives (as much as we collectors can simplify). We are currently replacing windows, sanding floors, painting and putting in a new bathroom/laundry room on the first floor and getting this Victorian ready to rent.  We are planning on moving out to the recently purchased lake house.   Ah - gardening, fishing, sitting by a fire, and really being able to do some of the hobbies we've pecked at over the years - (making furniture for Mort) and hopefully finishing and publishing the many books that I (Laura) have been writing for years.  I've self-published one book  - but going to look for a publisher this time.  

A few memories of the Old Lumberyard Restaurant

We had so many wonderful customers.  One of them loved our chocolate chip cookies so when I found out when his birthday was - I made him a giant (about 8 inches across) chocolate chip cookie and took it to his place of employment. 

We catered Alliant Energy Events - also Lands' End Holiday Celebrations. The day of the Lands' End Holiday party was subzero outside.  We had three trucks moving all of the catering cabinets.  The only issue that day was keeping the food from freezing.  The parties were always successes because I always treated them like they were at my home and for my friends.  

 Laura had the great (?) idea of preparing complete Thanksgiving dinners and delivering them on Thanksgiving Day (in various stages).  Some customers wanted everything completely cooked and ready to eat, others wanted everything assembled and ready to go into the oven.  I was so busy for days and Mort had to deliver all of them - there were maybe 15.  

Whenever I was asked if I was going to make (such & such) for any upcoming holiday - I would say 'of course' and then go and look it up and learn how to make it (thank goodness for the internet).  That's how I learned how to make Stollen - I had so many orders and absolutely loved making this holiday treat.  So, here is the recipe I used: 

GERMAN STOLLEN

1/2 cup raisins

1/2 cup candied red cherries, halved

1/4 cup currants

1/4 cup candied citron, diced

1/4 cup Rum

(combine all of the above ingredients in a bowl and set aside)

4 1/2 cu of flour - all purpose

2 yeast, active dry packages

1 cup milk

1/4 cup butter

1/4 cup sugar

1/2 teas. salt

2 eggs

1Tab orange peel, finely shredded

2 teas. lemon peel, finely shredded

1/2 cup almonds, blanched chopped.

Confectioners' glaze**

In a large mixing bowl, combine 1 1/2 cups of the flour and yeast.  Heat milk, butter, sugar and salt over low heat, stirring constantly until warm (120 to 130 degrees).  Add to dry ingredients along with eggs and fruit peels.  Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl.  Beat 3 minutes on high speed.  Stir in fruit-rum mixture, almonds and enough of the remaining flour to make a soft dough.  

Turn out onto a lightly floured surface and knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (5 - 6 minutes).  Shape into a ball.  Place in a greased bowl, turning once. Cover. Let rise until double (1 hr.).

Punch dough down. Divide in half. Cover and let rest for 10 minutes.

On a lightly floured surface roll each half to a 10 x 8 - inch oval. Fold lengthwise in half so that the top half overlaps to within 1/2 inch of the bottom half.  Press folder edge firmly.  Place about 4 inches apart on greased baking sheet.  Cover and let rise until double (45 minutes).  

Bake at 375 degrees for 15 - 20 minutes or until golden brown.  Cool.  

Serve sprinkled with powdered sugar or spread with confectioners' glaze and decorate with candied cherries.  Makes 2 loaves.

CONFECTIONERS' GLAZE**

Mix 1 cup sifted powdered sugar and 1 Tab milk.  Add more milk, 1/2 teaspoon at a time, until spreading consistency.  

BAKED FRENCH TOAST

This was mainly made for the Tourist Cottage guests - 

but did also make occasionally for the restaurant/bakery

1 loaf sourdough bread

8 eggs

2 cups milk

1/2 cup heavy cream

3/4 cup sugar

2 Tab vanilla

TOPPING:

1/2 cup flour

1/2 cup brown sugar

1 teas. cinnamon

1/4 teas. salt

1/2 cup cold butter, cut into pieces.

( I would also add either raisins or pecans - or both)

INSTRUCTIONS

Cut loaf into cubes and place evenly in a greased 9 x 13 pan.  In a bowl, mix together eggs, milk, heavy cream, sugar and vanilla.  Pour evenly over bread.

COVER YOUR PAN WITH SARAN WRAP AND REFRIGERATE OVERNIGHT.

Mix together flour, brown sugar, cinnamon, and salt in a medium bowl.  Cut in butter with this mixture until crumbly and place in a Ziploc bag and refrigerate overnight as well.  Take pan and Ziploc out when ready to bake.  Sprinkle crumbly mixture evenly over the bread.  Bake at 350 for 45 minutes to 1 hour depending on how soft you like it.  

IT IS A GREAT BRUNCH TREAT - YOU JUST HAVE TO THINK ABOUT MAKING THE MAJORITY OF IT THE DAY BEFORE - WHICH IS SOMETIMES GOOD WHEN YOU HAVE A LOT OF OTHER THINGS TO DO ON THE DAY OF....

STAY TURNED FOR PART 9 

 The Tourist Cottage....

RECIPES & MEMORIES OF THE OLD LUMBERYARD RESTAURANT (PART 7) Mineral Point, WI

 RECIPES & MEMORIES

OF

THE OLD LUMBERYARD RESTAURANT

PART 7

  Stories about the Produce Stand and the Old Lumberyard Restaurant

Once we realized that the Flea Market was so well attended - we thought we would set up a produce stand in the parking lot.  We found a supplier and loaded up our truck every Friday night and had so many wonderful people visit and purchase their produce from us every weekend.  As the Holidays approached (winter) - the same supplier provided us with beautiful fresh trees and wreaths.  So, we set up an old-fashioned tree lot and sold quite a few trees and wreaths.  Mort posted a sign that said - "Blow Horn for Service" - funny choice of words - but we'd hear a horn blowing and we'd run out from our house/lumber shed.  For folks that didn't have a large enough vehicle - 

we would also deliver their chosen tree and/or wreath.

During the warmer months, we had so many great fresh fruits and vegetables.  A gentleman named Larry stopped by all of the time and asked if he could sell some of his homemade candies.  Anyway, he ended up being the main attendant at the produce stand.  He loved the interaction, and the customers loved him.  So, Mort could be in the Flea Market on a full-time (weekend) basis. And Laura would run back and forth filling bins and baskets until we would run out of all fruits and vegetables

 at closing on Sunday night.  

The next idea (probably Laura) was, why don't we build a hot dog stand in the parking lot because we already have a lot of people coming out every weekend.  So, Mort being the sweetheart that he is checked out the possibility of building a small building for a hot dog stand.  (We were beginners - I don't think that Food Trucks were that popular in the Midwest at that time - and Mort is a builder, so everything is about wood...).  By the time we would meet all of the State Restaurant Requirements, it was not worth trying to build a stand.  So, he built the restaurant.....

It was so fun putting together the restaurant project.  Mort and crew were building, and Laura was collecting equipment for restaurant.  We went to a lot of auctions and great deals were easy to find.  It was always kind of a happy/sad experience because you were getting a good deal but, it was because someone else's restaurant had failed/closed. 

As luck would have it, Mort & I were in Evanston, IL one day.  We stopped at the restaurant where Mort would eat very often when he would work in the City.  We told the family/owners that we were going to open a restaurant in Mineral Point, WI.  Boy, did they have a deal for us.  They owned the storefront - next door to their restaurant also - and guess what - it was full of restaurant equipment.  They just wanted to get rid of it.  Turns out dad worked for a school and the school was changing it's  cafeteria program.  The dad was told he could take anything he wanted, in kitchen equipment.  The family was looking to empty this storefront full of commercial kitchen equipment because their son was going to open an insurance office in that space. The luck of the Crowley's.....

We rented a truck and loaded it up with as much as we could fit in a large rental truck and headed home to Mineral Point. 

We have always been collectors, (flea market) so we had a lot of 'stuff' that we then used in the restaurant.  Mismatched silverware, a lot of plates and bowls and coffee cups - some that matched, some that did not.  We loved it - just like most homes....

Fast Forward - the restaurant is now open for business.

We had to close early the first day, because we ran out of food - quick evening trip to Madison to purchase the things we needed to open the next day and the next.....

Laura was running around on cloud 9 - this was so fun and everyone else seemed to be enjoying this new group of businesses - a Flea market, a Produce stand and now a Restaurant.

There are so many fun stories about the restaurant for Part 8...stay tuned. 

 

TODAYS RECIPES WILL BE WHAT WE (Laura) EVENTUALLY LEARNED WAS A

GOOD THING - DAILY SPECIALS.

Laura is pretty spontaneous - creative and flies by the seat of her drawers.  Mort is not much better - so together they always did what just felt right - and that always seemed to end up working well for us. 

BUT, as Mort reminded me - that as a construction guy, he ate out for lunch everyday (in whatever city or area they were working).  And he loved the specials - could count on turkey and mashed potatoes on such & such day, etc.

SO, Laura set up daily specials - and he was right.  We would always see the same customers on the day that 'their' special meal - of our specials would be served.  We also had a very full menu - but I found that the same Daily Specials each week worked well - 

Monday - Fried Chicken, scalloped potatoes, a buttery herbed biscuit, fresh green beans with bacon and a choice of a dessert.

Tuesday - Meat Loaf, baked potato - sour cream, butter and chives, buttered peas & carrots and a choice of a dessert.

Wednesday - Roast Turkey with mashed potatoes and gravy, stuffing and blend of roasted seasonal fresh vegetables.

Thursday - was of course Italian Day (had always been throughout my life) so, Lasagna, both cheese and meat and cheese, a hot veggie side of mushrooms, peppers and zucchini and a cold side of a fresh salad with olives and lots of Romano cheese and tomatoes and of course a piece of warm garlic bread.  

Friday - Fish Fry Day - we made several kinds of fish - Pan fried Blue Gills, Honey Walleye, and Deep-Fried Cod/Pollock.  A big pile of hand cut fries and a choice of a vinegar coleslaw or a creamy coleslaw.  Homemade tartar sauce and a buttery herb roll.  

Mort would come in and help out in the kitchen on Friday nights after a day of construction and a shower - he'd make an appearance.  He didn't come in the back door - he loved that all of the customers would clap when they would see him come in the front door.  He'd take it all in and then he had to walk into the kitchen and try and move it up to the 90-mph speed of Laura and Erin.  So, there were some collisions and words occasionally.  But generally, we made it work with this extra person back in the kitchen.  

We made homemade pizza also.  We made our own fresh batch of dough every day and served many pizzas - with every kind of topping you could think of....

Customers/friends would (at the very end of a long day) pull up a stool and a glass of wine and keep me company in the kitchen - after the customers and staff were mostly gone.  It was always such a sweet exhaustion. During the day, the staff would make Laura take a power nap on top of one of the chest freezers in the back because they knew she probably only slept a few hours each night.  Hard, wonderful nap.....a bomb could have gone off & I would not have been disturbed.  One day, I went into the house for something and before I knew it I was waking up with coins stuck to my face.  I had sat down at a table and poured out a bunch of change and just fell dead asleep on it.  I woke up wondering what day, what year, where was I kind of feeling and then ran out to the restaurant.  The staff thought it was so funny that I had the imprints of quarters, etc. on my cheeks.

When I would work in the kitchen late at night, I would blast music.  The police did stop by once to make sure all was well and then they just kind of got used to it. 

 Mineral Point is the best place is so many ways.  

STAY TUNED FOR SOME GREAT STORIES ABOUT 

THE OLD LUMBERYARD RESTAURANT IN

PART 8