Forgot to mention that when I went golfing up north that I was golfing with frequent reader Dry Dock. Good guy and we had fun. Solid roommate too: no snoring, not a slob, loves coffee, doesn't drink (which means I had a designated driver!).
At the restaurant we went to both nights in Gaylord, Big Buck, a very interesting thing happened. The waitress, Marcie, brought over my beer and Dry Dock's root beer in frosty mugs. Before putting the drinks down on a cocktail napkin, she poured some salt on the napkin. Have you seen this before?? Quizzically I asked her what she was doing and she said it keeps the napkin from sticking to the bottom of the glass. And guess what? It works!!!
Received a call from my mom yesterday who is still up north at their summer home near Traverse City, saying that she was raking the yard and found a morel mushroom! You may remember that last year I had a mess of them growing in my yard. Interestingly too, one of the bartenders at Hopcat in Grand Rapids, upon hearing that I was going up to Gaylord for golf, said that it was "good morel hunting country". Too funny. So I had to relate the story to him of my massive stock of mushrooms last year. We saw bags of dried morels for $60 at the local market near my folks. The stuff is gold!!
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6 comments:
LOL...he said Gaylord and Big Buck in the same sentence...
Ya well what can you expect from someone who lives in Boystown?
Hey, I expect bags of fresh morels the next time I'm in town! And none of those fake ones that are poisonous either.
I just want to give props for your play on words in the title. :D
I've never seen salt sprinkled on a napkin. Most of the waitresses I've encountered are probably in too much of a hurry.
$60 for a bag of mushrooms? Seriously? I actually have no idea if I've had morel mushrooms or not. I like mushrooms in general. Just wondering how much different can they be from your standard variety?
Oh Terri, there are so many different kinds of mushrooms! Morels are really delicate and delicious. And rare and hard to find! (nearly impossible to cultivate) that's why they're so expensive.
But really you probably have to be a food geek to get into it.
lay off the shrooms, Joe. ;)
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