Monday, September 29, 2014

Tuna Pasta Salad

 Angie is back in the working world
and she is going to do her best to keep up on this blog for you.
Great recipes are hard to find,
and Angie knows you can find them here.
Homemade is always the best.
You will find that most of our recipes are created by us
not copied from someone else.
It's okay to have inspiration or a source,
but most of the recipes on this blog are noted by Johnie and Angie.
 This is one of them.
We needed a side for our picnic so Angie attacked the fridge.
She also took notes as she put this salad together.
Johnie: "What are you doing writing everything down?"
Angie: "Yes. That way someone else can make it the same way."
This is what Angie did:
Tuna Pasta Salad

1 lb. box Farfalle pasta, cooked al dente, rinsed under cold water and drained well

1/4 c. diced sweet onion
1/2 of a yellow pepper, diced fine
1/2 of an orange pepper, diced fine
2-5 oz. cans tuna, drained
1/3 c. sweet pickle relish
4 hard boiled eggs, chopped

1 c. mayo
1/2 c. ranch dressing
1 tsp. dried parsley
1 TBS dill weed
ground black pepper
1-2 TBS heavy cream

Place first ingredients in a large bowl. In separate bowl mix dressing ingredients and pour over all. If the salad sits in the fridge for a while you may have to wake it up with a little more mayo and ranch dressing.

See ya'all soon

Friday, September 26, 2014

Pepperidge Farm Pumpkin French Toast

 I love the way Pepperidge Farm releases seasonal breads.
When I see them I usually grab them up and stick them in the freezer.
This one is Pumpkin Spice.
Yes, everything is still pumpkin.....
I do believe they even had an apple spice bread this year.
 Breakfast food is one of our favorite meals.
We can eat it any time of the day and be happy.
This Pumpkin French Toast made us very happy
when we ate it for dinner.
I made the whole loaf of bread into French toast.
What we didn't eat for dinner was cut into strips,
bagged up along with a small container of maple syrup,
and sent with Johnie for his lunch at work.
There isn't anything better than French toast sticks.
I used to pack them in my kids' lunches when they were in school.
They were always the envy of classmates.

This is what we did:
Pepperidge Farm Pumpkin French Toast

1 loaf Pepperidge Farm Pumpkin Spice bread (took out the ends and ate them with butter)
6 eggs
1 tsp. pumpkin pie spice
1 tsp. vanilla
Whisked these together
1/2-1 c. heavy cream
Whisked this in

Heat a cast iron skillet over medium heat till nice and hot. Spray with cooking spray. Dip slices of bread in egg mixture and brown both sides on skillet.
We had a little egg mixture left over so we cooked it up on the hot skillet and treated the dog.

See ya'all soon

Wednesday, September 24, 2014

Chorizo Rice Bean Soup & The Weekend

We had a very busy weekend.
A very spiritual weekend.
Johnie's son was baptized on Sunday.
We spent the whole entire day with him.
And we are very proud of him.
We started the day with lunch on the grill.
We found these great big thick pork loin chops 
at our local Kroger.
Johnie seasoned them all up,
grilled them slowly,
and kept them moist with BBQ sauce.
And we ended the day with ice cream at a
local ice cream shack.
Perfect day!

I'm stuck on soup.
One of my very favorite comfort foods.
This is some of the best soup I have ever had.
No LIE!!
The flavors are just awesome.
If you like a little spice in your life you will love this soup.
And when the snow is flying this winter.....
You can read that very quietly if you want to.
This soup will for sure warm you up.
My kitchen smelled just like a Mexican restaurant while I was making it.
One of those aromas that keeps you going,
This recipe came through my Pages Feed on Facebook.
I am so glad I pinned it.
The inspiration came from the Web Site, Diethood.
I made a few changes, 
and like always if you want the original give Diethood a visit.
Yesterday Johnie worked a 13 hour shift.
So he was not here for dinner.
I packed his soup in his lunch today.
I can't wait to hear how he liked it.

Daily Dish Magazine Foodie Friends Friday
Chorizo Rice Bean Soup

1 TBS butter
5 green onions, sliced, tops included
4 small cloves garlic
1 lb. ground chorizo
a little salt and pepper
1-15 oz. can diced tomatoes (mine were flavored with fennel)
1-15 oz. can great northern beans
1-15 oz. can black beans (drain and rinse both beans)
2 tsp. dried parsley
4 c. hot water
3 TBS beef soup base
1/2 c. uncooked rice

Melt butter in a dutch oven over medium heat. Add onion and garlic. Cook for 3 minutes. Turn heat up to med/high and add chorizo, salt and pepper, and parsley. Cook for 5-8 minutes.
When chorizo is browned add tomatoes and beans.
Add water and beef soup base. Bring to a boil stirring occasionally.
Add rice and turn down to a simmer. Cover and let simmer for 18-20 minutes.

See Ya'all Soon

Monday, September 22, 2014

Crock Pot Cheesy Sausage Corn Chowder

Daily Dish Magazine Foodie Friends Friday

 When the temperatures turn chilly,
and you have to retrieve your 
and scarves to stay warm in the house,
that means it's time for soup.
 Johnie and I were raised in the same generation era.
We were raised on soup.
Soup was always a comfort food for us.
When I make soups I go
eyes closed
all in with no recipe to aid me.
Johnie loved this soup!
It is for sure a rib-sticking,
warming the soul
kind of soup.

To thicken this soup I made a rue.
Is it illegal to add a rue to soup?
I hope not because I did it.
Please don't call the "using rue wrong" police.
It was wonderful!
And making it in the crock pot.....
sure does save time,
makes the house smell wonderful,
and frees you up for other responsibilities.
This is what I did:

Crock Pot Cheesy Corn Chowder

4 c. hot water
3 TBS chicken soup base
3 red potatoes, chopped small
6 breakfast sausage patties (crumbled with fingers and browned in skillet)
4 green onions, sliced thin, including green tops (threw these in when browning sausage)
2 c. frozen corn
salt and pepper to taste (I did not salt)
A couple shakes of white pepper

Add all the ingredients to crock pot. Cook on high for 4 hours.

3 TBS butter
1/4 c. flour
2 c. milk
1/2 c. shredded cheese (I used the Mexican blend)

Melt butter on med/high in skillet. Add flour, pepper, and whisk. Slowly add milk while whisking. Once the rue is thickened add the cheese. Let cheese melt and then add to the crock pot ingredients.
Turn crock pot to low for one more hour.
Serve in soup bowls and top with fresh sliced green onion.

See Ya'all Soon

Friday, September 19, 2014

Homemade Mac & Cheese

 Before we get started on this post we have a question to ask.
Have you ever had a total FAIL on the grill 
that ends up being one of the best things you've ever ate?
That is exactly what happened to us.
We wanted grilled burgers.
We seasoned the burger with dry Italian salad dressing seasoning.
Formed patties.
Placed them on the grill.
A great seasoned burger, right?
While Angie was in the kitchen preparing the mac & cheese
Johnie came yelling at the back door.
"Angie! Come quick! We have a serious problem!"
Johnie placed the burgers on the grill grate,
grilled one side like normal,
went to flip them and they fell apart.
So Johnie's idea was cast iron skillet.
Angie ran inside to retrieve one.
Johnie finished the burger meat on the grill in a cast iron skillet.
He melted (glue) some garlic and herb goat cheese crumbles 
in with the meat.
We piled the meat and cheese mixture on toasted onion buns,
and it tasted just like the meat you would find in a gyro.
It was fantastic! 
So a total FAIL has the chance to be a total PLEASURE.

And the story behind the mac & cheese.....
A post from Walking on Sunshine came through the
Facebook feed for homemade mac & cheese.
We jotted down the ingredients that were needed 
and we made a mad dash to the grocery store.
While we were in line at the check-out this magazine jumped
off the shelf and into Angie's hands.
Isn't it crazy how that works?
Johnie and Angie looked over the recipe and decided
that Johnie should purchase this magazine for Angie.
Hey, Angie paid for the food items......
We will show you how we dressed this up a bit.
It is very easy to make,
and after it is all thrown together it just takes 
3 minutes under the broiler.
 We used whole wheat pasta spirals.
Added bacon pieces.
Threw in some dry spices (which does not add to the calories).
The bacon adds to the calories, but not much.....
We cooked up some bacon slices for our burgers.
When we had about 5 slices left we cut them in pieces and 
browned them for the mac & cheese.
This is what we did:
Homemade Mac & Cheese

10 oz. whole wheat spiral pasta
1 TBS olive oil
3 garlic cloves, crushed
2 1/4 c. chicken broth, divided
1/2 c. 2% milk
8 tsp. flour
4 oz. cream cheese
1/4 tsp. salt (we did not salt)
1/4 tsp. ground pepper corns
1/4 tsp. cayenne pepper (more or less, up to you)
1 tsp. dry mustard
5 strips bacon, fried and crumbled
2 c. Mexican blend shredded cheese

Cook pasta according to package directions, drain.
Preheat broiler to high.
Heat a med. sized pan over medium heat. Add olive oil and garlic to pan. Heat for 3 minutes. Add the bacon during the last minute.
Stir in 1 c. chicken broth. Bring to a boil. Cook 1 minute.
In a bowl combine remaining chicken broth, milk, flour, and dry spices, stirring with a whisk until flour dissolves.
Add to bacon mixture.
Bring to a boil and whisk for 5 minutes or until mixture begins to thicken.
Remove from heat and add cream cheese. Stirring until smooth.
Add pasta and toss to coat.
Let stand 5 minutes.
Pour pasta mixture into a 2 quart casserole dish.
Sprinkle shredded cheese on top.
Place casserole under broiler for 3 minutes. 
Ours didn't take that long. You don't want the cheese to get too brown.

Oh and, Johnie threw together a foil pack of butter,
sliced mushrooms, and onion on the grill.
Those also went on our super failed burgers.
Best party ever!! Come check out all the great recipes.

See ya'all soon

Wednesday, September 17, 2014

Man Pleasing Chicken & The Weekend

This last weekend was very quiet.
Can you believe that we did not go anywhere?
Okay, we made a quick trip to the grocery store,
which lead to forgotten groceries,
that I had to retrieve the next day,
only adding more items to the forgotten ones......
We are suckers for grocery stores.
And our addiction is food.
But you wouldn't know that about us, right?

The whole entire weekend was about R&R.
We spent it all in front of Netflix.
We watched some really good movies over the weekend.
The best one out of them all was,
"October Baby"
A true tear jerker.
And there were some oldies involved too.
Most women would have to pull teeth to get 
their men to watch these kind of movies.
I (Angie) am a lucky one.
Johnie and I pretty much agree on the same types of movies.

Now onto this fabulous chicken....
 Man Pleasing Chicken?
I thought men were steak & tater eaters?
 But after making this I can clearly see were a man would love it.
It has a sweet and spicy tang to it that men love.
It is very easy to make too.
So all you men out there,
make sure you grab up this recipe.
You could even put this together for the sweet lady in your life.
Maybe call it:
Man Pleasing a Woman Chicken
The inspiration for this recipe came from
Give her a visit if you are after the original recipe.
I dressed mine up a little differently.
This is what I did:
Man Pleasing Chicken

3 med. red potatoes chopped in small pieces
2 green onions chopped (tops included)
1/2 c. dijon mustard
1/4 c. maple syrup
1 TBS rice vinegar
5 boneless skinless chicken thighs
Fresh rosemary

Preheat oven to 450 degrees F.
I lined a casserole dish with foil. Place chopped potatoes and onion in the bottom of the dish. Lay the chicken thighs on top of potatoes. Mix up the sauce ingredients. Pour over chicken. Bake for 40 minutes. Half way through I moved things around a bit and rotated the dish. Mine took a little longer because I wanted the chicken to darken more (about 45-50 minutes). Fresh rosemary can be sprinkled on the top when removed from oven. Let it rest 5 minutes before serving.

If you are looking for a more saucy dish you can increase the sauce amounts (maybe by 1/4). With the potatoes on the bottom I may just do that next time. And there will be a next time. This stuff was fantastic.

I served it over a bed of white rice flavored with chicken seasoning. For the side I served California blend veggies.

See ya'all soon

Monday, September 15, 2014

Pumpkin Cookie Cheesecake

 I have got to get this post from
my brain
to my fingers
to my computer
before I forget how I made this.
I went to Pinterest looking for a no-bake cheesecake recipe
that calls for marshmallow.
Of course, I was sent clicking all over the place 
until I finally ran across a typed out recipe available
to everyone for the taking.
No source!
But I made some changes of my own.
 For the crust I had some help from Mr. Pillsbury himself.
This is a pumpkin cookie mix.
The box mix was given to us by Johnie's sweet mother.
I mixed together 1 stick melted butter, 1/2 c. chopped pecans, 
and the dry cookie mix.
I pressed what I needed into two glass pie plates
(sprayed with cooking spray).
I had approximately 3/4 c. crumbs left over.
I placed the crusts, 
threw the extra crumbs on a small baking stone
to be baked with the crusts,
in a 350 degree F. preheated oven for 10 minutes.
 For the filling:
I mixed 1-8 oz. brick soft cream cheese,
1-16 oz. sour cream,
1 tsp. vanilla
in my stand mixer until smooth.
On the stove top over medium heat in a medium size pan
I mixed,
melt 1 stick of butter
1-16 oz. bag mini marshmallows.
Add the marshmallows a little at a time 
until they are all melted smooth.
After the marshmallows are all melted 
add it quickly to the cream cheese mixture.
Mix together until smooth.
Evenly pour the cheesecake mixture into the two pie crusts.
Place them in the fridge until set (about 2 hours).
After the pies are set
take them out and cut into individual servings.
Top each serving with Schmucker's salted caramel ice cream topping.
The left over baked crumbs are sprinkled on top of the caramel.

One whole pie went to work with Johnie.
I can't have this sweet stuff laying around the house....
I will eat it!!
And just to let ya'all know,
Johnie loved it.

See ya'all soon

Friday, September 12, 2014

Restaurant Review: Tavern 42

Johnie and I are doing restaurant reviews
and we are having such a good time doing it.
Is there anything better than eating?
We think NOT!
But, when a restaurant review is done
all honesty has to be laid upon the table.
We have to be willing to take the bad with the good.
And we need to speak about all of it.
When we do a restaurant review we like to go from start to finish.
That means we do appetizer all the way to dessert.
We didn't make it to the dessert at Tavern 42.

We want to honestly share our experience.

We started with an appetizer. A chicken quesadilla.
Now we know it doesn't take long to throw together a quesadilla.....
We waited over thirty minutes for our appetizer.
We were just getting ready to get up to leave (35 minutes later)
when it arrived at the table.
We could tell that it had been sitting for a while.
The cheese was set and it was lukewarm. 

We ordered our main meal.
Johnie: Fried Chicken with Chorizo Gravy
Angie: An evening special, Cajun Fettuccine Alfredo with Grilled Chicken

  As we were eating we discussed how we should NOT 
review this restaurant.
But like we mentioned earlier:
Performing a restaurant review has got be honest.
We really wish we could lie and say it was

Service was wonderful
We will go back again for sure

But we can't.

There were only a half a dozen customers in the whole entire place.
There was no excuse for cold food and slow kitchen to table reach.

We want to apologize for the bad pictures.
Half way through our meal we decided to go ahead with this review.
Share our honesty.
So our food is half eaten. 
We are very sorry.
The plated food presentation WAS fabulous.
 Johnie's meal was supposed to have chorizo gravy over
fried chicken breast on a bead of red skinned mashed potatoes.
There was absolutely no flavor to this meal.
Chorizo is suppose to have a spicy kick to it.
The so-called chorizo tasted like a bland unseasoned ground sausage.

Angie's meal..... 
It was supposed to be served with fettuccine noodles.
That looks like ziti to us.
When we seen the word "cajun" we automatically thought "spice".
Cajun seasonings are usually out-of-this-world fantastic.
We did not taste any hint of cajun.
(Angie had to salt her food and she is not normally a salter)
The grilled chicken was way over cooked and very dry.
And the garlic toast that was served with the meal......
There was not one taste of garlic.

We also dealt with an unwanted dinner guest.....
A fly!
It just would not leave us alone.
So through our whole meal we looked like silent ninjas.

Now, just because Johnie and I had a bad experience 
it doesn't mean that Tavern 42 is all bad.
If you visit their Facebook page you can clearly see 
that they provide excellent entertainment.
They provide a very nice bar area just off the dining room.

We decided to visit on a Sunday too.
Maybe the original chef was not working?
Maybe the manager was an assistant manager
that needs more training?
Maybe through the week specials are better than a Sunday special.
Don't ever trust a written review.
You will just have to go and review your own experiences.

See ya'all soon

Wednesday, September 10, 2014

Baked Casing Dijon Franks & The Weekend

 Our weekend began on Thursday.
The Marion Popcorn Festival ran Sept. 4, 5, and 6.
It started off with a huge parade.
The Marion parade is known as the largest parade in Ohio.
It had over 200 units travel through the streets.
Yeah, I sat and watched for almost two hours.
I just love parades.
 One thing that Marion does is,
they have a float competition.
All the local businesses create a float to compete for trophies.
There is a theme every year that the businesses have to follow.
 The theme this year was "Pop Around The Clock".
Popcorn Festival......get it? HA!
 Hey, who is that guy on that float?
Johnie represented NCCI (North Central Correction Institute)
Johnie is a corrections officer,
and he is very good at what he does.
And that car on the float is not real.
It is made out of cardboard and foam.
I posted the picture on FB and everyone thought the car was real.
 Speaking of cars.....
Now this is my kind of car.
I'm kind of partial to the VW since I own a 1972 Super Beetle.
 The Popcorn Festival lasted three days
and each day they had a band perform.
Panama performed on Thursday night.
And the food carts at the festival.......TONS!!
I was in food cart heaven for three days.

Now let's dig into these awesome casing franks.....
 Have you ever had a casing frank that was baked?
Pretty fantastic!!
And to dress them up a bit I smeared them with dijon mustard
and rolled them in crushed salt & vinegar chips.
 These are my ingredients.
Just three.
And I'm sure this is very kid friendly......
 I smeared each frank with dijon mustard,
rolled them in the crushed chips,
and baked them at 375 degrees F 
for 20-25 minutes.
Go ahead.....
Take a huge bite!
And the fresh sliced jalapeno.....

See ya'all soon

Monday, September 8, 2014

Creamy Pea Salad

I'm sharing this recipe at Foodie Friends Friday.
We are going to keep things simple for a Monday morning.....
Pea Salad is simple.

This pea salad is just a little different than the norm.
When I made the cabbage roll casserole I had 1 c. of rice left over.
What am going to do with that rice?
I love peas and rice served hot,
so why wouldn't I like them served cold?
Yup, there is rice in it.

Johnie doesn't like peas,
but he liked this salad.
Creamy Pea Salad

1 c. cooked rice (mine was measured after cooking)
4 c. frozen peas, thawed
1/2 brick extra sharp cheddar cheese, cubed small
1/2 c. chopped pepperoni
1 c. mayo
1/2 c. ranch salad dressing

Run the frozen peas under cold water until thawed. Or you can just let them sit until room temp.
Mix everything together. It was best after it sat in the fridge for a day.
And a small amount of chopped onion would be perfect added to it (I didn't have any).

See ya'all soon

Thursday, September 4, 2014

Cabbage Roll Casserole and the Weekend

I am sharing this recipe at The Weekend Pot Luck.
Go take a look at all the great recipes that are there for the taking (pinning).
 Did you have a nice Labor Day weekend?
We did!
Of course we took another trip on the Harley.
And played a lot of pool.
But most of the weekend was spent at home.
We did some house cleaning and Good willing.
Yeah, got rid of lots of stuff.
Our trip consisted of a visit to Port Clinton, Ohio.
An hour and a half away.....
Just to eat at this fine restaurant.
You can read all the details

Monday Johnie fixed his signature rib-eye steaks.
Now let's get back to this yummy casserole.
 Johnie and I discussed how we both love cabbage rolls.
We bought everything we needed to satisfy our love.....
But then I ran across this amazing looking cabbage roll casserole recipe.
I'm thinking,
this would be simple,
and shouldn't take too much time to throw together.
I found the recipe inspiration at Spend With Pennies.
I did make some changes though because 
I was not prepared to make a casserole.
All you have to do is make the sauce,
saute one head of cabbage,
cook the rice,
and then layer it all.
 It has a very interesting topping too.
 As you can see the casserole comes out clean in perfect squares.
The cabbage was cooked perfectly.
Not mushy.
And it looks very pretty on a plate.
But the taste.....
Johnie's son tasted it and kept coming back for more.
He lives right behind us.
Cabbage Roll Casserole

1 1/2 pounds ground beef
1 large onion, diced
1 small green pepper, diced
1 jar Ragu roasted garlic spaghetti sauce (the normal size)
1 tsp. paprika
1 tsp. thyme
1 TBS tomato paste
1 can tomatoes with green chilies
1 large head cabbage
2 c. cooked rice (I used the 2 c. water to 1 c. rice ratio)
1 TBS olive oil
2 c. shredded Italian cheese
1 egg
1/4 c. milk

Preheat oven to 375 degrees F.
Brown beef, onion, and green pepper until beef is fully cooked.
Drain any fat.
Stir in tomatoes, tomato paste, spaghetti sauce and seasonings.
You will want to cook your rice as you are preparing the sauce.
Simmer the sauce uncovered for 10 minutes.
Remove from heat and stir in cooked rice.
Chop (shred) your cabbage (I placed this in a large bowl)
Heat 1 TBS of olive oil in a skillet over med. heat.
Add half of the cabbage and saute just until wilted.
Add the first half of wilted cabbage to a 9x13 cake pan.
Top with half of the sauce.
Wilt the second half of the cabbage (I heated up another TBS of olive oil)
Place the second half of wilted cabbage on top of the sauce in the cake pan.
Top with remaining sauce.
Cover with foil and bake at 375 degrees F. for 45 minutes.
Remove from oven and remove foil.
In a small bowl mix together the shredded cheese, egg, and milk.
Top casserole with cheese mixture (I just used my fingers to drop it on) and place back in the oven uncovered for another 20 minutes.

See ya'all soon

Tuesday, September 2, 2014

Restaurant Review: 1812 Food & Spirits, Port Clinton, Ohio

This restaurant review is one that you are not going to want to miss. 
We had such a good experience that I don’t really know where to begin. 

Okay, I’ll begin with the appetizer…… 
I didn't get a picture of the appetizer because I dove in as soon as it hit the table. 
I didn't have time to stop and photograph. 
The appetizer consisted of perfectly cooked mussels in a citrus garlic wine sauce. 
And a perfect amount for two people. 
I don’t think we took a breath the whole time we were eating them. 
The wonderful server then brought our salads and a fresh loaf of warm bread. 
The bread had a perfect crust with a velvet center. 
Perfect for soaking up the mussel sauce. 
And that is exactly what we did. 
Every time the server would approach the table 
Johnie would hug that bowl of mussel sauce and say,
 “You’re not taking it!” 
“Can we have more bread please?” 
We went through two loaves of bread to soak up that wonderful, 
perfected sauce. 
The server removed a dry to the bone mussel bowl. 

Now let’s move onto the main course. 
I ordered Chicken Marsala: 
The chicken was seasoned to perfection, 
 and tender enough to cut with my fork. 
The wine sauce was totally amazing once again. 
The fettuccine pasta was cooked perfectly. 

Johnie ordered the Prime Rib-eye meal.
He chose fries to assist his steak. 
 The steak was melt-in-your mouth perfect. 
And the seasonings, to-die-for. 
 The fries had the perfect amount of crunch and softness. 

 The atmosphere was perfect.
 They have a lovely dining area. 
And our server was over-the-top. 
She was amazing! 

Do you have to be dressed in suit and tie for this dining experience?
Heavens NO!
Johnie and I showed up in motorcycle gear.
We rode an hour and half to eat at this lovely place.
So we were wind-blown and sun burnt.

Take some time to visit their Facebook page.
Give them a "like" so you can keep up on
what they are doing.
And don't forget to share this wonderful information with
your friends,
and co-workers.

At the end of the meal our server approached with that dreaded question:
 “Would you like some dessert?” 
We both quickly said no, but she replied with, 
“Let me bring you the dessert platter so you can see what we have.” 
Dessert platter? 
How could we possibly say no to that?
 Do you see that 5 layer chocolate fudge cake? 
Yeah, that’s what we ordered. 
To share! 
That piece of cake was big enough to serve 10 people easily. 
This is how much damage we succeeded at. 
 I’d say Johnie and I did a very good job destroying that cake. 
And the leftover that we brought home was my next morning breakfast. 
Who says you can’t eat cake for breakfast? 

The 1812 Food & Spirits Restaurant was the experience I long for 
when completing a restaurant review. 
They are perfect in every way shape and form. 
They can also be found on Trip Advisor
So if you plan a trip to Port Clinton, Ohio make sure you stop in. 
The restaurant is attached to the 1812 Island House Hotel
You can easily make reservations and soak up everything Port Clinton has to offer. 
A gorgeous place with lots and lots of history.

On our way out I noticed they have a framed 
"Famous people that have stayed in our hotel" sign.
Some of the famous ones that stuck with me are:
Marilyn Manroe
Al Capone,
and the entire Yankee's baseball team was served at the restaurant
many years ago.
So if you are a history buff you have got to visit this place.

See ya'all soon