Enjoyed: Saturday, June 1, 2024

Listed on the menu: On the daily specials menu, as “Smoked Cherry Old Fashioned”

Ingredients: Maker’s Mark bourbon, simple syrup, Luxardo cherries, bitters, orange rind, and probably a splash of cherry juice

The occasion: My niece’s wedding was still hours away, and we needed lunch. The seven of us were finally together: Oldest Son and Daughter-in-law-to-be, Daughter, Youngest Son, Husband’s Sister, Husband, and me. Truly this was a special occasion, so I wanted to make a new memory in a place full of many fond old memories–Teibel’s! Over the decades, our Indiana family has gathered here for my in-laws’ fortieth wedding anniversary surprise party, my sister’s baby shower, Mother’s Day luncheons, and many other meals. But the most significant event, by far? Teibel’s hosted our wedding reception on a glorious afternoon in October 1988. I wanted to bring the “adult kiddos” back here, because it’s likely we will never again all gather in northwest Indiana. “This is where our family started,” I told them, “where we officially kicked off the celebration of our marriage.” Yes, I got sentimental.

My rating: **** out of 5. I was pleased to see that Teibel’s was “staying relevant” and had expanded its bar options to include craft cocktails and local beers. The smoky and cherry flavors were obvious, and the giant ice cube kept the drink from becoming too watery. It may have only been 11:30 am, but I was having a heavy lunch, so this cocktail worked.

Final thoughts: Hey, friends familiar with Teibel’s –can you guess what the three oldest people in our party ordered? Yes, we had the traditional relish tray with cole slaw, pickled beet slices, and cottage cheese. One taste of that cole slaw and I was transported back decades! I ended up with a turkey dinner, Husband had the fried chicken, and Sister-in-law had the lake perch. Is anyone surprised? We had to stick with the tried-and-true favorites, and they did not disappoint. It’s no wonder this place continues to be a local institution.

Enjoyed: Friday, May 31, 2024

Listed on the menu: Yes, as “Smoked Old Fashioned”

Ingredients: Elijah Craig rye, sugar cube, Luxardo cherry, bitters, orange rind

The occasion: Another family wedding for us! I rented a house near the venue for the weekend, and all seven of our party gradually made our way to Cedar Lake, Indiana. While we waited, Husband, Daughter, and I needed a meal. We were joined by my sister, the proud mother of the bride. This bar came highly recommended, and for good reason: the food was tasty, the artwork inside was fun, and the view of the lake was fabulous on this warm and sunny afternoon. And no one objected to the alcohol selection, either.

My rating: **** out of 5. The sharp rye was a good fit for the smoke-infusion. I was pleased to have a quality cherry, no muddled fruit, and just enough ice. The drink was strong, but not overwhelming.

Final thoughts: We didn’t want to sit on the sunny patio facing the water, so we opted for a table just barely inside, near the thrown-open doors. Perfect! The Friday afternoon crowd was chilling out, and the TVs were showing the Cubs playing at Wrigley. (Two family members were at the park, so we were even more interested in the game.) I could easily spend all my summer Friday afternoons here, sipping and eating and chatting–so relaxing!

Sunday, June 16, 2024.

Happy Father’s Day 2024 to all the amazing dads out there. Keep up the good work!

I am a week into retirement, and it feels instead like it’s summer break, probably because for the vast majority of my life I have been either a student or a stay-at-home mom or a school employee. Life revolved around the school calendar.

Husband is still going to work, so I am home alone and sleeping in a bit. Feels like a typical summer, so far.

But here’s the cherry on the top of my June 2024: Summer vacation will never end, so to speak. I never have to think about returning to the job. I never have to look at the school calendar to plan trips, and I never have to feel disappointed that August is almost over. This is going to be an adjustment, true, but I am up to the challenge.

In a cocktail shaker, muddle 6 fresh pitted sweet cherries. Add 1 1/2 ounces bourbon, 1/2 ounce fresh lime juice, 1 1/2 ounces honey simple syrup, and 5 dashes chocolate bitters. Stir well. Pour into a glass with ice.

Enjoyed: Wednesday, May 29, 2024

Listed on the menu: Yes, as ” Barrel-aged Old Fashioned”

Ingredients: Last Feather Rye Cask Strength Single Barrel Rye whiskey, orange bitters, cherry liqueur

The occasion: Since we had family gatherings in Indiana and Illinois on two consecutive weekends, Husband, Daughter, and I filled the in-between days with outings and trips down the proverbial Memory Lane. On this Wednesday, we toured Frank Lloyd Wright-designed Samara House in West Lafayette in the morning, then walked around the campus of Purdue University, Husband’s alma mater, in the early afternoon. (I found this stop to be particularly poignant since Husband is retiring in a matter of weeks, so we paid homage to the place his career began.) We then drove north to see the lake house once owned by my in-laws, and then drove even further north to Three Oaks, Michigan, a quaint little town that Husband visited regularly during the summers of his childhood. Husband remembered that a factory from the 1800s had been converted to a distillery and a restaurant, so we had to check it out.

My rating: ***** out of 5. I had sampled Journeyman straight-up on previous trips to Indiana, so I did not want a flight, but instead a hand-crafted cocktail from the source. The menu offered four different Old Fashioneds, but I selected the most premium one made with barrel-aged rye. This cocktail appealed to me on so many levels. The presentation was spot-on, the color was jewel-like, the scent was spicy yet fruity, but the best was the rich mouth-feel, like toffee with cream and cinnamon. I was initially vary of the high proof of the rye, which sometimes overwhelms my palate, but happily the rye played well with the other ingredients. So delightful!

Final thoughts: The names of the spirits (like “Last Feather Rye” and “Corsets, Whips & Whiskey”) produced at this distillery are a nod to the history of the factory, which used the quills of domestic fowl to make “featherbone” stays for corsets (versus fragile whalebone), as well as buggy whips. We also learned that the the factory owner was a staunch prohibitionist–the irony! And I also have been thinking about corsets in general, about why they were such a profitable venture, and about whether they were indeed less comfortable than today’s shapewear for women.

Enjoyed: Sunday, May 26, 2024

Listed on the menu: Yes, as “R & B Old Fashioned”

Ingredients: Bacon Bourbon, maple syrup, Angostura & bruleed bacon

The occasion: After several years of not being able to meet in person, I finally had the chance to share brunch with my dear friend from college, LW. My family was in Indianapolis this Memorial Day weekend for–what else?–the Indianapolis 500, but there weren’t enough tickets for all of us this year. I didn’t really mind. As LW and I laughed and enjoyed each other’s company, we watched the rain showers begin with a vengeance, as the forecast promised. The start of the race was delayed by four long hours, it turned out, but my family waited it out. I was content to not be at the track!

My rating: **** out of 5. The drink was a delicious accompaniment to the shrimp and grits I selected at this Southern-style restaurant. The maple flavor came through clearly, but I was disappointed with the bacon. Yes, I could smell the smoky-saltiness as I raised my glass to my mouth, but the actual strip of bacon within the drink was too limp, too cold, and too greasy. Yes, I ate the bacon anyway, but I would have enjoyed the drink more if crisp candied bacon rested on top of the glass.

Final thoughts: I forgot to get a photo with LW! If I had remembered, the photo would have shown two content women. How much wiser we are now than we were 44 years ago!

Full disclosure: today is Tuesday, and my last day of work with students is Friday, but I still have to go in on Monday to wrap things up, clean out my space, purge some shared documents, etc. The final paycheck comes toward the end of the month. So my actual retirement day is subject to interpretation, I suppose. But let’s just say that next Monday night, I will not be setting an alarm.

I have given notice–all my supervisors know I am not returning, and all the papers have been signed.

And I am paying close attention to every detail, since there’s a lot. It’s a lot. I am surprised by how many financial decisions I needed to make, and I am still being caught off-guard by the questions people are asking me. “Are you moving to a new place?” “Are you taking up a new part-time job?” “Where will you be travelling?” “When are you collecting Social Security?” “What hobbies will you be pursuing?” (I don’t know yet!! Ack!!) It’s a lot for both me and for Husband.

So we took a little break from work. Ha! We needed to clear our minds, and I think we did.

We’ve had a crazy busy week and a half, filled with family reunions and my niece’s wedding. So many hugs, so many smiles. As an added bonus, we shared meals with friends we’ve known for decades, visited local landmarks we “never got around to” in previous years, and even stopped at Husband’s alma mater (Purdue U.) to salute where his career took off (aeronautical engineering pun intended here).

We are grateful for the support of our family members and friends. (And special thanks to my amazing sister-in-law for the gifts, including the book and card in the photo.) It’s a lot, and it’s getting real.

This is my version of a cocktail called “The Attention”. Place a coupe glass in the freezer to chill. In a shaker, combine 2 ounces of gin, 3/4 ounces of dry vermouth, 1 teaspoon absinthe, 1 teaspoon Crème de Violette, and 2 dashes orange bitters. Add ice and shake well, then strain into the chilled glass. Rub a lemon peel around the rim of the glass to get a bit of lemon oil taste. This drink is not sweet at all, and you should be able to taste all the herbal notes from the variety of spirits.

Teacher Appreciation Week has come to its end. Thanks to the efforts of the high school’s parents and students, I was treated to yummy goodies for the past days. (The Greek-inspired, catered lunch was a stand-out.) It never hurts to make a positive fuss over teachers and staff members.

I have been doing some reflecting this week.

I stand in awe of all those who were my teachers so many years ago. I stand in awe of all those who contributed to the education of my three children. And I stand in awe–and fervent admiration– of all my co-workers over the past ten years, because the profession of teaching has undoubtedly become more challenging than ever. (And is “profession” even the right word here? Perhaps “passion” or “calling” is better, based on the people I know. No one’s in it for the money, or the glory.)

I am weary, this Friday afternoon, but I am grateful for my colleagues over the past decade. I am going to miss working with them. I hope each and every one felt a little bit more appreciated this week.

Wet the rim of a margarita glass with a lemon wedge and then dip into smoked salt. In a shaker half-filled with ice, combine 1 ounce mezcal, 1/2 ounce simple syrup, and 1/2 ounce lemon juice. Shake and strain into the glass. Add about 3-4 ounces of chilled hard apple cider, until the glass is full. (I used Schilling’s Local Legend, a semi-sweet cider made by Daughter’s former employer in Washington State.)

Enjoyed: Sunday, April 28, 2024

Listed on the menu: Yes, as “Cuvee Single Cask Old Fashion”

Ingredients: Courage and Conviction Cuvee Single Cask Whisky, Raspberry Syrup, Chocolate Bitters

The occasion: After waiting patiently for warm weather, spring vegetation, and a date that we were all free, our little group of friends headed out to Virginia Distillery Company, just a short drive south of town. We had all tried the distillery’s products before, yet here was an opportunity for flights and cocktails and side-by-side comparisons, all while basking in the sun and admiring the scenery.

My rating: ***** out of 5. The cuvee cask whisky (yes, the distillery spells it the Scottish way with no “e”) is aged in European red wine barrels that have been shaved, re-toasted, and re-charred, so imparting just enough of a sweet fruity flavor. I wondered if the addition of the raspberry syrup would make the drink cloyingly sweet, but this was not the case. The fruitiness was subtle; whisky was definitely the main flavor. This cocktail had a luscious mouth-feel and a pleasing color, and was easy to sip.

Final thoughts: I wish this distillery were a little closer to home. Then again, a forty minute drive with good company does go by quickly.

Enjoyed: Sunday, April 14, 2024

Listed on the menu: No, only the two preferred cocktails of the newly-married couple were listed on a sign.

Ingredients: Makers Mark bourbon, simple syrup, angostura bitters, orange peel.

The occasion: The wedding reception of M & A. The ceremony was held in the nearby Italian Garden, and Maymont Park was in full glory on this warm and sunny afternoon. The bride was gorgeous and glamorous, and the groom was ever-so-dashing. (I will never forget how the groom lifted and then dipped the bride during their first dance. So romantic.) Such a joy-filled day!

My rating: **** out of 5. I asked the senior bartender to make me his best Old Fashioned, and he replied, “I am not putting a maraschino cherry in. I don’t have Luxardo cherries, either, so I hope that’s OK.” It was fine, I assured him, since I don’t care for maraschinos. He was generous with the bourbon. He twisted an orange peel to get a few drops of oil and then rubbed the peel along the rim of the glass. This guy knew what he was doing. And kudos to the caterers for using real glassware, versus plastic.

Final thoughts: What a memorable wedding! Happy guests, incredible food, quality drinks, decadent desserts, enchanting flowers, fun music, all on a lovely terrace overlooking the park. (At one point, we guests spotted a bison down below. I’ve never been to a wedding with a bison…) Best wishes to the bride and groom!

1. Backpacks on the front of the body. The backpack, by definition, is worn on the back of the body. Is wearing it in the front more comfortable? More stylish? More secure? Surely this cannot be good for anyone’s posture or health.
2. Belly-button bling. Alas, still a thing.
3. Socks and flip-flops worn together. Socks keep feet warm and dry, but flip-flops keep the feet cool and can even be worn in water, ostensibly. So we are at cross-purposes here, right?
4. Knit caps, hoodies, and shorts, all worn concurrently. So, these kids are preventing heat from escaping from the tops of their bodies, but not from the bottom halves. This is not logical. And before you, dear reader, think, “Oh, maybe these students are layering their clothes for those cool spring mornings,” let me stop you. They are not. Those caps and hoodies stay on all day.
5. Long-sleeved, high neck, midriff-exposing tops. Yes, Ladies, show off those flat stomachs while you have them, but why aren’t you also showing off your toned arms, or your lovely, non-crepey necks?
6. Tube tops. I don’t want to be accused of shaming anyone’s body, but let’s think about comfort and support. Some of the better-endowed girls are sagging and then yanking at the edges of the tube tops. This is annoying to the rest of us.
7. Micro-shorts. These will undoubtedly ride up butt-cheeks and yanking may also occur. It’s not a pretty sight when you are walking behind the students in the long hallways.
8. Fleece-blankets worn as capes. Is this for warmth or for attention? Are they going for a superhero vibe here, or simply being a Linus?
9. Starbucks iced coffees, clutched in hand as an accessory. I would mind this less if the students weren’t tardy to class since the line at the drive-thru was so long.
10. Sequined tops and/or shiny metallic dress shoes. Granted, the lanyard I wear daily is glittery, but I am almost four times older than these kiddos, so I have the poise and confidence to carry off this look. I do, I really think I do.
11. Flesh-colored leggings with short tank tops. No, please, no.