It was Sunday night at the end of Julia's one-day, three-game b-ball tournament in Beaver Dam. We thought it might take us twenty minutes to renavigate back onto our 3-hour route home via the farm road 33 west to Portage, then on to 1-90. But all it took, miraculously, was one quick right turn at the corner of the middle school and we looked up to see that we were on 33 and would be driving past the Glacier Hills Wind Park in no time. Once we got our bearings, it turned out the five of us had been in this area of town the night before as well, at the Char House Pub and Grill, the restaurant that rose to the top of the Ipad search for Best Eats Beaver Dam.
Char House is one of those classic old-school downtown supper clubs which, by the look of the 2-3 deep rows of patrons at the bar, was clearly the distinct choice of the local folks. Once we got in and sat, what truly sold Jan and I on the place was the fact that our waitress brought out a dollop of braunschweiger for an appetizer! I have no idea how washed-out-brown goop, generally made-up of about 40% pork liver, 30% scalded pork jowl, 20% lean pork trimmings and 10% bacon ends is good, but I know I grew up on it, liked it then, and found out that I still do (in small doses anyway.) I used to look forward to the morning ritual of cutting those inch thick disks of Braunschweiger
from the yellow plastic tube and smashing them down on toast – what a great combination. It would fill you up...for hours...for reasons we probably didn't want to know back then. Julia, too, was jubilant over her first chance to test pubschweiger
Jan besides herself
Carly in post schweiger heaven
Abby dreaming of her next encounter.
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