Minnesota Prairie Roots

Writing and photography by Audrey Kletscher Helbling

Oh, the joy of dyeing Easter eggs with an octogenarian April 22, 2014

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SOMETIMES IT IS the unexpected which brings joy.

I did not expect my nearly 82-year-old mother to effuse such enthusiasm over dyeing eggs on the Saturday before Easter.

But she did when I told her days in advance of a weekend visit that I would bring hard-boiled eggs to color in addition to a cooler full of food for our meals.

“I haven’t dyed eggs in years,” she responded, giddy like a kid with anticipation.

Her enthusiasm was precisely what I needed as I had been feeling a bit melancholy about my first Easter in 28 years without any of my and my husband’s three “kids” around. We could easily have skipped the egg dyeing.

But as I rummaged through my mom’s kitchen cupboards looking for containers in which to dye the eggs, I was glad I’d brought those eggs.

Like an eager child, Mom was already struggling to open the tightly-glued package of Easter egg dyes while I counted out six empty “I can’t believe it’s not butter” containers for the dye tablets.

My husband and mom dye eggs at her kitchen table Saturday evening.

My husband and mom dye eggs at her kitchen table Saturday evening.

Eventually we settled at her cluttered kitchen table, bowls of dye before us, spoons and tongs at the ready. Not to worry about spilling on the table, she assured us. So we didn’t. But we didn’t. Spill that is.

Stirring and dipping and dyeing and trading colors.

Stirring and dipping and dyeing and trading colors.

Rather we laughed and talked and dipped eggs in dye and stirred and waited and mused that the purple was more pink than purple, the red dull, the blue especially eye-pleasing.

Ten of the eleven eggs dyed.

Ten of the eleven eggs dyed.

And in the process I realized that long-standing childhood holiday traditions matter. Even to an 82-year-old.

© Copyright 2014 Audrey Kletscher Helbling

 

It’s ice cream season in Minnesota April 7, 2014

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Long lines formed to the two serving windows at Blast Softserve, 206 West Rose St., Owatonna.

Long lines form to the two serving windows at Blast Softserve, 206 West Rose St., Owatonna.

SUNDAY AFTERNOON AND THE LINES at Blast Softserve in Owatonna stretch sometimes 15 deep.

Lots of dogs waiting in line with their owners.

Lots of dogs waiting with their owners. Some of the canines got ice cream, too.

Families and couples and teens and dogs (yes, canines, too), all waiting for ice cream treats. No one complaining. No one seemingly in a hurry. Not even me, Ms. Impatience.

A peach pie flurry.

A peach pie flurry.

But after this Winter of Our Discontent—the winter that has blasted us with too much cold and too much snow—I am delighting in the 64-degree weather. No snow, although I order a peach pie flurry. Winter still on the brain, apparently.

Taking an order at the outdoor service window.

Taking an order at the outdoor service window.

I am still dressed in warm threads, too, a flannel shirt, while some here are baring their winter white arms and legs.

So many choices...including grasshopper treats.

So many choices…including grasshopper treats.

The mood is jovial. My husband jokes with a boy, about nine, that getting grasshoppers for a grasshopper treat may be difficult given they are out of season.

His father, quick with the wit, shoots back: “Maybe they bring them (the grasshoppers) in from South America.”

And they all laugh.

The building that houses the ice cream shop and a pizza place. Lots of loitering going on down the sidewalk and to the right at the walk-up ice cream window order area and  patio.

The building that houses the ice cream shop and Rose Street Pizzeria. Lots of loitering going on down the sidewalk to the right at the walk-up ice cream window order area and patio.

You can’t help but feel happy here at this hometown ice cream shop.

Lots of kids lining up for ice cream treats.

Lots of kids lining up for ice cream treats.

Sun and clouds. Kids and dogs. Shirt sleeves and shorts.

Kitschy ice cream art.

Kitschy signage.

Bikes parked in the bike rack. Stenciled letters. Kitschy art.

Just in case...

Just in case…

A bell to ring.

A blueberry sundae.

A blueberry sundae.

Dripping ice cream cones. A mother wiping chocolate ice cream from her son’s face. Temporary brain freeze.

Stenciled on the roof overhang above the serving windows.

Stenciled on the roof overhang above the serving windows.

Life is good on a Sunday afternoon in April in southern Minnesota.

© Copyright 2014 Audrey Kletscher Helbling

 

Dining at the Red Hill Royal Cafe April 3, 2014

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The Red Hill Royal Cafe sits along Wisconsin State Highway 21 in Coloma.

The Red Hill Royal Cafe sits along Wisconsin State Highway 21 in Coloma.

MY HUSBAND AND I EXCHANGE  glances as we enter the Red Hill Royal Cafe in Coloma, Wisconsin, around noon on a Friday.

The charming lunch counter. Three other customers arrive at the diner after us.

Dining at the charming lunch counter. Three other customers arrive at the diner after us.

Except for a couple seated in the main dining area and a man at the lunch counter, the place is empty. Usually not a good sign.

We may have turned around and walked out if not for my hunger and my desire to eat at a local restaurant rather than the chain across the street.

My Philly steak sandwich.

My Philly steak sandwich smothered in cheese.

So we stay. I order a Philly steak sandwich. Randy chooses a cheeseburger and fries.

The jukebox brings back memories.

The jukebox brings back memories.

As you would expect, lots of familiar oldies.

As you would expect, lots of familiar oldies.

If the jukebox had been working, I would have selected a song.

If the jukebox had been working, I would have selected a song.

While waiting, we reminisce over the non-functioning jukebox, 45 rpm records visible inside.

A photo of a photo showing The Royal as it once appeared.

A photo of a photo (shooting through glass, so excuse the quality) showing The Royal as it once appeared.

We also study historic photos and information on the wall. The Royal Cafe building was relocated to this hilltop spot from downtown in July 1987 after Wisconsin State Highway 21 was rebuilt on the edge of Coloma.

Quirky yard art outside the cafe.

Quirky yard art outside the cafe.

But on this Friday nearly three decades later, not even the location along this busy highway that cuts across central Wisconsin from Tomah to Oshkosh draws in diners.

Friday specials.

Friday specials.

Business has been slow all winter, the waitress tells us. And not just here, but everywhere. Been too cold, she explains. That I can understand after arriving here from cold, and much snowier, Minnesota.

A generous portion of fries served with a cheeseburger, which Randy termed good, but "a little greasy."

A generous portion of fries served with a cheeseburger, which Randy termed good, but “a little greasy.”

To our satisfaction, we find the Red Hill Royal Cafe’s food to our liking. I’m no food critic, but my tasty Philly steak arrives piping hot on a toasted bun. Ditto for Randy’s burger. He shares his generous portion of fries.

A tabletop scene.

A tabletop scene.

I limit my fry intake as I want  a slice of homemade pie. Rarely do I order dessert out, but I decide to treat myself.

That is not to be. Although pie is listed on the menu, it’s a seasonal item reserved for the busier warmer months when folks are drawn to the region’s lakes, the waitress shares.

I am disappointed.

But there’s always next time. And next time should be pie season.

© Copyright 2014 Audrey Kletscher Helbling

 

Fish Fry Fridays March 28, 2014

GROWING UP LUTHERAN, I knew Catholics couldn’t eat meat on Fridays during Lent. They ate fish. I never understood that because I consider fish to be meat.

But, still Lutheran today, I respect the Catholic Friday Fish Fry tradition.

Photographed in Omro, Wisconsin, eight miles west of Oshkosh along the Fox River.

Photographed in Omro, Wisconsin, eight miles west of Oshkosh along the Fox River.

This time of year, you’ll see advertisements and signs galore calling the faithful to feast on fish on Fridays.

These weekly Lenten fish fries should also remind believers of their calling to be, like Jesus’ disciples, fishers of men (and women and children). If I remember my bible facts correctly, Andrew, Peter, James and John were fishermen by profession and fishermen by discipleship.

Throughout scripture, you will find numerous references to fish, beginning with the beginning. In Genesis 1:26, God says:

“Let us make man in our image, in our likeness, and let them rule over the fish of the sea and the birds of the air, over the livestock, over all the earth, and over all the creatures that move along the ground.”

What a great responsibility.

Then there’s the story of Jonah being swallowed by a great fish. I remember as a child reading Sunday School bible lessons and how impressed I was by this. To think that the prophet Jonah would be swallowed by a whale, remain in the whale’s belly for three days and then be spit out alive seemed pretty miraculous to me.

And that’s exactly as it should have seemed. The apostle Matthew writes in the gospel of Matthew, chapter 12:40:

For as Jonah was three days and three nights in the belly of a huge fish, so the Son of Man will be three days and three nights in the heart of the earth.

Jonah’s experience connects to Christ’s resurrection from the dead after the third day, as explained by Matthew.

At VFW Post 2778 in Appleton, Wisconsin, they apparently attempt to feed the masses as the Friday Fish Fry runs from 11 a.m. - 10 p.m.

At VFW Post 2778 in Appleton, WI., they apparently attempt to feed the masses as the Friday Fish Fry runs from 11 a.m. – 10 p.m.

Finally, the other significant mention of fish imprinted upon my memory comes in the feeding of the 4,000 and the 5,000 plus. On both occasions, Jesus multiplied miniscule portions of bread and fish to feed the masses:

Taking the five loaves and the two fish and looking up to heaven, he gave thanks and broke the loaves. Then he gave them to the people. They all ate and were satisfied, and the disciples picked up twelve basketfuls of broken pieces that were left over. The number of those who ate was about five thousand men, besides women and children. (Matthew 14: 19-21)

I think Jesus would have appreciated a Friday Fish Fry.

© Copyright 2014 Audrey Kletscher Helbling

 

Irish for an hour in historic Wabasha March 17, 2014

Holy water on the bar of The Olde Triangle Pub in downtown Wabasha, Minnesota.

Holy water on the bar of The Olde Triangle Pub in downtown Wabasha, Minnesota.

I POSSESS NOT AN OUNCE of Irish blood and I am not Catholic.

T-shirts on the pub ceiling.

T-shirts on the pub ceiling.

But green is my favorite color.

The Irish national flag flies outside the pub.

The Irish national flag flies outside the pub.

My Uncle Robin hails from Belfast, Northern Ireland. He married into a family of Germans.

The Olde Triangle's hearty Irish stew.

The Olde Triangle’s hearty Irish stew.

I like potatoes. And Irish stew.

The pub's fish and chips.

The pub’s fish and chips.

My husband likes fish and chips. And beer. Me, too, but not whiskey.

I have no idea what "the year of Kathleens" means. Anyone care to enlighten me?

I have no idea what “the year of Kathleens” means. Anyone care to enlighten me?

My name, Audrey, of course, is not Irish. But I know a lot of Kathys and a few Kathleens.

Performing at The Olde Triangle Pub Sunday afternoon.

Performing at The Olde Triangle Pub Sunday afternoon.

I can’t dance an Irish jig nor name an Irish tune. However, I enjoy music in an Irish pub.

The pub's Triquetra, Celtic (Trinity) knot, symbolizes the three parts of a good life: friendship, food and drink.

The pub’s Triquetra, Celtic (Trinity) knot, symbolizes three parts of a good life: friendship, food and drink.

And I’ll return to The Olde Triangle Pub. Sunday marked my second time dining here on a visit to Wabasha. I love this cozy, and I do mean cozy, spot in the heart of this historic Mississippi River town.

Happy St. Patrick’s Day, everyone, Irish or not!

Copyright 2014 Audrey Kletscher Helbling

 

Soup, salad & sandwiches at St. John’s March 12, 2014

SUNLIGHT FILTERS through the fellowship hall windows on an early Sunday afternoon in March. Outside the 40-degree temps feel balmy after a brutally cold and snowy Minnesota winter.

St. John's United Church of Christ, Wheeling Township, rural Faribault.

St. John’s United Church of Christ, Wheeling Township, rural Faribault, Minnesota.

I’ve left my coat in the van, drawing my sweater tight around me as I pause to photograph St. John’s United Church of Christ, Wheeling Township, before hurrying inside. The strong wind has a bite to it.

Salad options.

Salad options.

Inside, I grab a shiny silver tray, select a salad from choices on ice, pinch lettuce into a bowl and add toppings before placing the tray on a table to photograph the salad selections. While I do so, a teen ladles a generous scoop of Ranch dressing atop my lettuce salad.

Lynn, right, tends the potato soup in this duo scene of kitchen and fellowship hall.

Lynn, right, tends the potato soup in this duo scene, divided by a wall, of kitchen and fellowship hall.

Next, I move toward the kitchen serving window to consider the soup offerings—chicken noodle, potato bacon and bean. All homemade. I start with potato. Lynn fills my bowl.

Kim and Keith serve diners.

Kim and Keith serve diners.

Juggling camera and tray, I move down the line to the sandwiches. Kim and Keith are ladling soup, too, and refilling the sandwich tray.

Sandwich choices from ham to sausage to open face.

Sandwich choices from ham to sausage to open face.

I choose an open face sandwich topped with a mix of meat and chopped pickles.

My husband and I settle onto folding chairs at a table nearest the kitchen. I want easy access to photograph the scene, the moments that define this first of three Sunday Lenten soup luncheons at St. John’s.

I’ve been here before, often enough that parishioners welcome me into this country church east of Faribault just off Minnesota State Highway 60 along Jacobs Avenue.

My first tray of food.

My first tray of food.

I know the routine, too. Gather my food and then transfer bowls and sandwich onto a paper placemat so the trays are ready for the next diners.

Key food preparer Craig, carrying a coffee pot, right, says 60 -70 diners were served at Sunday's luncheon.

Key food preparer, organizer, church organist and co-youth leader, Craig, carrying a coffee pot, right, says 60 -70 diners were served at Sunday’s luncheon.

There’s something about familiarity and dining in the company of the faithful, the din of conversation and the clack of kitchen noises, that comforts as much as a hearty homemade soup.

Mandarin orange dessert awaits diners.

Mandarin orange dessert plated for delivery to diners.

For two evenings and a day prior, Craig and his mother, 88-year-old Elsie, and their neighbor, Lynn, have labored, preparing the three soups, the nine salads and the mandarin orange dessert. Parents of Youth Fellowship members brought the sandwiches.

This is a labor of love and of service—the chopping of onions, the soaking of beans, the dicing of ham, the mixing of homemade dumplings (by the octogenarian)…

Brandon dries dishes. The Youth Fellowship sponsors the soup and salad luncheons.

Brandon dries dishes. The Youth Fellowship sponsors the soup and salad luncheons.

In the kitchen, 13-year-old Brandon dries dishes beside his mother and Elsie. Others tend the soup, sandwiches, salad and dessert. Youth hustle to bring and refill beverages, to clear tables, to deliver dessert. Craig rushes to refill coffee pots and cups.

Bibles, florals and candles  decorated tables.

Bibles, florals and candles decorate tables.

I observe it all, from tabletop bible centerpieces opened to Psalms to the dainty floral pattern on church china to the stool I’ve seen Elsie use in the kitchen every time I’ve been here. She’s always in the kitchen.

The hardworking team.

The hardworking team.

This congregation works together, feeding diners like me who appreciate their efforts and the taste of great homemade food as much as this rural setting and fellowship.

Inside the church kitchen, that's Elsie standing next to her stool.

Inside the church kitchen, 88-year-old Elsie works next to her stool.

Once I’ve finished my first bowl of potato soup, I get a new bowl and a scoop of bean soup, followed by a second helping of potato. I pass on the third soup; I’m not a fan of either chicken soup or of dumplings.

As I finish my dessert, Kim and Keith join my husband and me to rest for a bit and eat lunch. We talk about kids and the horrible long winter and vehicles in ditches and the couple’s continually snow blown driveway and such. It’s a comfortable conversation.

Elsie, 88, enjoys a bowl of bean soup.

Elsie, 88, sits in the kitchen and enjoys a bowl of bean soup at the end of the luncheon.

Before we leave, I pop into the kitchen again and catch Elsie finally sitting down with a bowl of bean soup.

#

FYI: If you’re interested in attending St. John’s next two soup luncheons, here are details:

The church is located at

The church is located at 19086 Jacobs Avenue, rural Faribault.

These will be your salad options.

These will be your salad options.

On the way out the door, study the Germanfest photos on the bulletin board:

St. John's UCC Germanfest is another must-attend annual event in September. Great food, entertainment, bingo, quilt show and more.

St. John’s UCC Germanfest is another must-attend annual event in September. Great food, entertainment, bingo, quilt show and more define this ethnic gathering.

And then purchase a jar of St. John’s famous homemade apple jelly or butter:

Beautiful and savory St. John's apple jelly.

Beautiful and savory St. John’s apple jelly.

© Copyright 2014 Audrey Kletscher Helbling

 

All about community in Emmaville, a nostalgic place in Minnesota’s northwoods February 19, 2014

I’VE NEVER VISITED Emmaville, Minnesota, population four two.

And up until last week, I’d never even heard of this unincorporated settlement, a remnant of an early 1900s logging town located 12 miles north of Park Rapids along Hubbard County Road 4 deep in Paul Bunyan country.

The Emmaville was dark and empty when the Sprys purchased it in 2010. They did a lot of cleaning and renovating before reopening the cafe and convenience store in January 2011.

The Emmaville Store stood dark and empty when Mike and Melinda Spry purchased it in 2010. They cleaned and renovated the combination cafe, bar and convenience store before reopening the business in January 2011. The vintage motel and gas signage dates back to the 1950s or 1960s.

But thanks to the folksy writing of Mike Spry, co-owner of the Emmaville Store along with wife, Melinda, since 2010, I’m now endeared to this place.

In his blog, “Rediscovering Emmaville—The adventure continues,” Spry shares his love for Emmaville in a way that only one intimately familiar with a people and place can.

Snowmobilers frequently stop in Emmaville.

Snowmobilers frequently stop in Emmaville.

Spry begins his recent “The Emmaville Shuffle” post:

You know it’s winter when you witness the Emmaville Shuffle. The dancers walk up to the counter in our store and start patting themselves. They grab their butts, pause briefly to think, and then start unzipping their outer wear. They stretch and grope inside their suits, and sometimes undo more zippers and straps before their hands dive back in. We sometimes feel the need to avert our eyes.

You might think we’re running some kind of backwoods burlesque show here, but all we’re really talking about is snowmobilers trying to find their money. We call it the Emmaville Shuffle.

From those opening paragraphs (you can read the rest by clicking here), I was hooked on this blog, which focuses on “creating and sustaining community.”

Mike and Mel Spry, Emmaville's only residents, decided not to mess with a successful marketing tool

Mike and Mel Spry, shown here, “decided not to mess with a successful marketing tool” created by a previous owner although the population today is only two.  “The Biggest Little Town in the World,” advertising the population as four, dates back to the 1980s. At that time the store’s owner, his wife and two kids lived in Emmaville.

I needed to know more about these business owners, this settlement’s only permanent “residents” although Mike says those living in the surrounding woods and along area lakes also call Emmaville home.

The couple, now in their early 50s, grew up in nearby Detroit Lakes. Mike hunted and fished in the Emmaville area as a boy. Both attended Bemidji State University. Eventually, they would leave the region, only to return after Mike sold his shares in an environmental consulting and engineering firm.

Mike, in an email exchange with me, can’t pinpoint precisely why he and his wife decided to purchase and reopen the vacated Emmaville Store. The business venture also includes a cafe, bar, cabin, four-unit motel, a 10-site campground and seasonal storage units. But he calls the endeavor a labor of love.

“We love being a part of a rural community where people look out for each other and support each other,” Mike says. “In our previous life we traveled and moved around a lot, so we really long to be part of a community.”

Dining

Hanging out in Emmaville.

And that they are, as noted in a May 2013 blog post titled “Clayton is back!” Mike writes of seasonal resident Clayton, a 91-year-old who claims “the second bar stool from the right, where he can hear the TV good” and who serves as official Ambassador, Welcoming Committee, Handyman, Tour Guide and Historian:

You’ll be happy to know that Clayton is back in Emmaville, having arrived safe and sound last Thursday. However, upon seeing him in the flesh, Mary and Mel became concerned. To them, he seemed just too skinny. Clayton explained he had exercised all winter to work off all the weight he gained at Emmaville last year. So the ladies have rolled up their sleeves and are bound and determined to plump him up.

Three squares a day, plus all the pie and ice cream he can eat ought to do it.

With offerings like fresh-baked cinnamon and caramel rolls, banana bread, bars and other sweets, I expect Clayton regained weight in no time. The cafe does most of its business during breakfast and lunch, Mike says. The Emmaville Store website promotes a “famous” Sunday Brunch and Buffet from mid-May to early September and suggests trying the French toast made from cranberry-wild rice bread.

Friday evenings you’ll find, among other selections, an All-You-Can-Eat Taco Bar. And on Saturdays, it’s “Burgers in the Bar” night.

A vintage photo shows the Emmaville Store shortly after it opened in the late 1930s or early 1940s.

A photo from the late 1930s or early 1940s shows the Emmaville Store shortly after it opened.

Nostalgia, as much as gas and food, likely draws customers off the county road to Emmaville. Itasca State Park lies only 20 miles away and the recreational Heartland Trail and North Country Scenic Trail are even closer. Emmaville also sits along state-funded snowmobile trails connecting Itasca with Bemidji, Park Rapids and Walker.

Tourists, hunters, anglers, seasonal residents, bikers, snowmobilers and more all find their way here.

Dining at the Emmaville Store cafe.

Dining at the Emmaville Store cafe.

No matter who walks in the door, whether local or visitor, Mike says, “We try to be warm and welcoming to everyone. We want them to feel like family. It’s a place where they can step back in time and remember when they used to come up north when they were kids. It’s also a place for locals to gather for coffee, meetings and celebrations.”

Business can be slow sometimes, though, including in March and April. Yet the Sprys have managed to make enough money to pay the bills. The challenge has been finding time to get away. “It’s a lot like owning a dairy farm,” Mike says. “You can’t leave it easily.”

As Mike says, the Emmaville Store is a labor of love for him and Mel. His down-to-earth heartfelt writing about the people and happenings in Emmaville proves that.

Mike emailed this bonus photo from Emmaville of the 1907 schoolhouse, labeled by previous owner Cal Jensen as the University of Emmaville.

Mike emailed this bonus photo from Emmaville of the 1907 schoolhouse, labeled by previous owner Cal Jensen as the University of Emmaville. Jensen was a colorful character, Mike says, who posted several witty signs to attract tourists. The Sprys have refurbished that signage like “The More People I Meet, the More I Like My Dog.” Today the old schoolhouse is owned and used by two brothers as a hunting cabin.

FYI: Want to read more of Mike’s musings from Emmaville? Click here to reach his “Rediscovering Emmaville” blog. And click here to reach the Emmaville Store website.

© Copyright 2014 Audrey Kletscher Helbling
Photos courtesy of Mike Spry

 

“Dante’s inferno” chili & more in a Minnesota church basement February 18, 2014

Trinity Lutheran Church, Medford, Minnesota.

Trinity Lutheran Church, Medford, Minnesota.

THE SPICY SCENT OF CHILI wafted up the stairs as I entered the church late Sunday afternoon for Trinity Lutheran, Medford’s, second annual Chili Cook-Off.

A sign directs diners to the church basement.

A sign directs diners to the church basement.

I shed my winter coat, got instructions on the chili sampling process and then headed downstairs to taste, and judge, 30 homemade chilis. Twas a nearly impossible task given the numbers and the home-cooked goodness.

Trinity's basement was packed.

Dining in the church basement.

I’ve found church basement food events to be, with only one exception, superb dining experiences.

Randy and I dined with friends from our church, Trinity Lutheran, Faribault.

Randy and I dined with friends from our church, Trinity Lutheran, Faribault.

Here, in the fellowship of friends, I spooned chili into numbered plastic cups, ate and then attempted to choose my favorites. I had five tickets to cast five votes.

The first 12 of 30 chilies sampled.

The first 12 of 30 chilies sampled.

Some I quickly eliminated as too bland or too salty or too ordinary.

Diners spoon chili into cups.

Diners spoon chili into cups.

I was looking for something savory and different.

So many varieties to taste.

So many varieties to taste.

In one chili I detected a hint of cinnamon.

Crockpots of chili were set up on tables on opposite ends of the basement.

Crockpots of chili were set up on tables on opposite ends of the basement.

Many, as you would expect, tasted of tomato in varying degrees of intensity.

Each diner got five tickets with which to cast votes.

Lines formed to spoon up the chili.

Chocolate overwhelmed one. An attempt, perhaps, to woo the female vote?

Eighteen more chilis to try, including the (green) avocado one in the second row from the bottom.

Eighteen more chilis to try, including the (green) avocado one in the second row from the bottom.

A chili laced with chunks of avocado won my favor, while my husband, seeing the green veggies, wouldn’t even try it. His loss.

Numbered cups were stacked by the appropriately numbered chili.

Numbered cups were stacked by the appropriately numbered chili. Diners placed tickets in the boxes to vote. Kari Yule’s chili, number 17, took the trophy. And, yes, I voted for Kari’s chili, among four others.

Of one chili, number 25, the opinion seemed unanimous. This chili packed some wicked heat, so hot I motioned for Randy to refill my water glass and, after a few gulps, to “please pass the crackers.”

A list of those who made chili.

A list of those who made chili.

Afterward I would find the chili sign-up sheet upstairs in the church narthex with “Dante’s Inferno” on the list.

A trophy and first and second place medals were awarded.

A trophy and first and second place medals were awarded.

In the end, Kari Yule claimed the trophy while Amy Grayson took second and Randy Lemke (with help from niece Brandi) came in third.

A line forms near the church kitchen.

A line forms near the church kitchen.

All were winners in my eyes—especially us 120 diners.

Trinity's youth count the votes.

Trinity’s youth count the votes.

Trinity youth also earned $803 through a free will offering for the 2016 Lutheran Church Missouri Synod National Youth Gathering in New Orleans.

I'm not sure how much, if any, chili little Lauren ate. But she was there with her parents, Pastor Mark Biebighauser and his wife, Joni.

I’m not sure how much, if any, chili little Lauren ate. But she was there with her parents, Pastor Mark Biebighauser and his wife, Joni.

What a great event. If you haven’t attended a chili cook-off or partaken of food in a church basement, do. You’ll find delicious food, good company and, typically, will assist in funding a worthy cause.

© Copyright 2014 Audrey Kletscher Helbling

 

The best roll-out cookie recipe ever February 16, 2014

Filed under: Uncategorized — Audrey Kletscher Helbling @ 4:33 PM
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I’VE ALWAYS ENJOYED BAKING.

Tempting sweets...

Tempting sweets…

But now that the kids are grown and gone, I seldom bake. I don’t need sweets in the kitchen to tempt me.

This past week, though, I baked three days in a row as I’d been asked to bring treats for fellowship hour at church this morning.

I pulled out my vintage heart shaped cookie cutter.

I used my vintage heart-shaped cookie cutter.

I decided heart-shaped cookies would be perfect given the date. And so I pulled out my favorite roll-out cookie recipe, the one my mom used when I was growing up. It’s my go-to “sugar cookie” recipe.

This dough, though, far surpasses the bland taste of most sugar cookies.

Cream cheese is the secret savory ingredient.

Ready to put in the oven.

Ready to put in the oven.

I prefer to roll the dough nearly paper thin and to sprinkle with colored sugar before baking. I don’t want icing to mask the flavor.

Stacked on a pretty vintage plate.

Stacked on a pretty vintage plate.

I’ve never tasted a better roll-out sugar cookie.

A perfect Valentine's Day weekend treat.

A perfect Valentine’s Day weekend treat.

Cream Cheese Cookies

½ cup butter, softened
½ cup shortening
3 ounces cream cheese, softened
1 cup white sugar
1 egg yolk
½ tsp. vanilla
½ tsp. salt
2 ½ cups flour

Cream butter, shortening, cream cheese and sugar. Add egg yolk and vanilla and beat. Add dry ingredients and mix. Chill covered or wrapped dough for several hours or overnight. Roll out on lightly-floured board and cut with cookie cutters. Bake 6 – 10 minutes, depending on dough thickness, at 350 degrees.

© Copyright 2014 Audrey Kletscher Helbling

 

Fantastic “from scratch” food at The Amboy Cottage Cafe February 1, 2014

Filed under: Uncategorized — Audrey Kletscher Helbling @ 4:00 AM
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MADE FROM SCRATCH with local meats, dairy and fresh produce (whenever possible) using recipes passed down through the generations.

Sound like your kind of food?

Mine, too.

The Amboy Cottage Cafe, across the street from the grain elevator along Amboy's Maine Street.

The Amboy Cottage Cafe, snugged into the corner opposite the old grain elevator along Amboy’s Maine Street.

This past summer, my husband and I lunched at The Amboy Cottage Cafe, a charming 1928 cottage style former gas station turned eatery tucked into a corner of Maine Street (and, yes, it’s Maine) in the farming community of Amboy.

A snippet photo of downtown Amboy, Minnesota.

A snippet photo of downtown Amboy, Minnesota.

I love this place as much for its uniqueness and ambiance as for the food. Opened 13 years ago by Lisa Lindberg in this town of some 535 in Blue Earth County in rural southern Minnesota, this cafe is definitely worth the drive.

Lunch at The Amboy Cottage Cafe.

Lunch at The Amboy Cottage Cafe with tables for two and tables for many.

On the other end of the cafe, more diners enjoyed lunch on a July afternoon.

On the other end of the cafe, more diners enjoy lunch on a July afternoon.

At lunch time on a Friday in late July, the place was packed. We invited a couple from Mankato, 20 miles distant, to sit at our table so they would have a spot to dine.

An assortment of table styles and mismatched china make diners feel right at home.

Diners feel right at home in a cafe that features a variety of table styles, mismatched china and fresh garden flowers (during the summer months).

The Cottage Cafe possesses that neighborly kind of intimate feel in a space that’s family dining room/kitchen cozy. Come here for breakfast and you can order a “For the Farmer in You” plate of two eggs (any style and these are locally-produced eggs), three slices of smoked bacon, multi-grain toast with pancake or hash browns, and orange slices.

Spaghetti with homemade meatballs and sauce.

Spaghetti with homemade meatballs and sauce.

My incredible raspberry chicken salad.

My incredible raspberry chicken salad.

On this day, my husband ordered a platter of spaghetti and meatballs while I chose the raspberry chicken salad. We both rated our food as outstanding.

We couldn't pass on the homemade blackberry pie.

We couldn’t pass on the homemade blackberry pie.

With an approach of using fresh local ingredients, whole grains and lots of fresh fruits and vegetables, this cafe offers an array of healthy foods, although you will find sweet treats like caramel rolls, pie and raspberry bread pudding among the offerings. Be assured, though, that you’ll sink your teeth into homemade breads and a pie crust made from Grandma Maria’s recipe. I’ll vouch for the pie as Randy and I shared one incredible slice of blackberry pie.

Plenty of healthy options on the menu.

Plenty of healthy options on the menu.

From seasoned coffee-rubbed steak, wild Alaska salmon and olive chicken to burgers, sandwiches, soups, salads, specials and more, you’re sure to find something on the menu that pleases your palate. I had a tough time choosing from the enticing made “from scratch—like your grandmother” selections.

Don’t expect to order fries cooked in a deep fat fryer. The cafe doesn’t own a fryer and uses real butter and canola and olive oils in cooking.

See what I mean about this place? How many kitchen restaurants ban deep fat fryers?

The day's specials and other offerings noted on a menu board.

The day’s specials and other offerings noted on a menu board.

That all said, I’m neither a health nut nor a foodie. But I try to eat healthy and I know good food, really good food, when I taste it. And I tasted it—really good food—at The Amboy Cottage Cafe.

Another couple dining at the cafe graciously allowed me to photograph their raspberry bread pudding.

Another couple dining at the cafe graciously allowed me to photograph their raspberry bread pudding.

FYI: The Amboy Cottage Cafe is currently celebrating its 13th anniversary and is offering a free piece of caramel apple or raspberry bread pudding to diners this weekend. I would expect the place to be packed.

Reservations are taken.

Reservations are taken.

You may want to call ahead (507-674-3123) for reservations if you’re driving from any distance. And I’d suggest that anytime, not just this weekend.

My husband, Randy, exits The Amboy Cottage Cafe on a Friday afternoon in July.

My husband, Randy, exits The Amboy Cottage Cafe on a Friday afternoon in July.

Winter cafe hours are from 9 a.m. – 1 p.m. Sundays, from 6 a.m. – 3 p.m. Tuesday and Wednesday, 6 a.m. – 8 p.m. Thursday, and from 6 a.m. – 9 p.m. Friday and Saturday. The cafe is open on Mondays only during the summer.

Click here to reach the cafe website, and here to reach the Facebook page.

BONUS PHOTOS:

Purchase a personalized homemade mug for $100 entitles you to free coffee.

Purchase a personalized homemade mug for $100 and you get free coffee every time you visit the cafe.

Catch up on the latest in Amboy via the quarterly Red Cow Gazette, funded by the Amboy Area Community Club.

Catch up on the latest in Amboy via the quarterly Red Cow Gazette, funded by the Amboy Area Community Club.

Loved our waitress' red tennies.

Loved our waitress’ red tennies.

Flowers and garden art define the exterior.

Flowers and garden art define the exterior.

I took time to smell, and photograph, the roses outside of the cafe.

I took time to smell, and photograph, the roses outside of the cafe.

I spotted this bottle art behind the cafe. Evening diners can bring their own

I spotted this bottle art behind the cafe. Evening diners can bring in their favorite alcoholic beverage to have with a meal. There is no corking fee.

A final parting shot showcases the white picket fence surround this former gas station now turned European style eatery.

A final parting shot showcases the white picket fence surrounding this former gas station now turned European style eatery.

© Copyright 2014 Audrey Kletscher Helbling.
All photos were taken when we dined at the cafe in July 2013. Watch for more photos from Amboy, a community with a strong arts presence and more.