Eric Webster Grand Rapids, MI, Five Star Realty

It's been a long time since I've written anything here.
So I'm going to ease in slowly and try to build up a head of steam again. The 16-months have been months of tremendous change in my life but I'm back and hope to a regular read for you once again, if you'll have me.

So today, I thought I'd share the recipe that has been in big demand when I take a loaf of zucchini bread anywhere. Because I planted several zucchini plants in my garden, and it's been a great growing season in Grand Rapids, I've had an abundance of zucchini to share, to eat, to bake into bread. Here's a photo of the zucchini and zinnias (in the Z section of my garden)

The recipe comes from my Aunt Margaret, one of mom's two sisters who are still around to share great stories and recipes. When I talked to her on my birthday a few weeks ago, and told her the story, she said that she believes that this one was originally my mom's. That made it even more special for me.

It's very easy, very tasty and when you see the ingredients, it has no great health benefit.. But it has a cup of zucchini per loaf, how can that be a bad thing?

So I offer it here for your taste buds.

Zuchini Bread

Beat 3 eggs until thick. Beat in 2 cups sugar, 1 cup oil, 1 TBSP vanilla. Beat well.

Stir in 2 cups loosely packed grated zucchini, 2 cups flour, 1 TBSP cinnamon, 2 tsp baking soda, 1 tsp salt, ¼ tsp baking powder. Add 1 cup walnuts (raisins optional).

Bake in 2 greased bread pans @ 350 for 45-50 minutes.

Sprinkle tops with cinnamon sugar.

Cool 10-minutes, remove from pan.

Because I knew three people in the small cast, because I'm a big fan of Woody Guthrie's music, and because I've felt that over the years I've not attended live theater in Grand Rapids Mi nearly often enough, we went to see a delightful performace last evening.

Staged in an intimate setting with large screen slide shows at either side of the state to provide context, this show was fun, moving, troubling, laugh out loud funny, well up with tears touching all at the same time.

With a small but very talented cast telling stories about Woody's travels, passions and music, wrapped around many songs (most that I was not familiar with) had us leaving the theater with a warm glow and a lot to talk about.

The relevance of the lyrics has not diminished over the decades, they still address aspects of modern society that can be a source of head scratching. The harmonies were rich, the voices strong. A wonderful quartet playing a wide variety of string instruments add to the fun. Themes of job loss, foreclosure, big business vs. worker issues could be taken from today's headlines.

The cast includes: Annie Beals, Glen Danles, Keenan Foley, Tim Foley, Amy Standel, and G.M. "Bud" Thompson.

Tickets are available for Friday and Saturday evening performances and Sunday's finale matinee. Call the box office at 616-234-3946.

After the show we enjoyed some wine and small plates at Corez- but that's totally another post. Stay tuned.

A week or so ago, I was having coffee with a friend on Saturday morning when she mentioned that she'd had the most amazing dinner the night before at Bloom in downtown Grand Rapids. She pulled the restaurant's website up and handed me the computer. I was immediately intrigued and impressed. It was a very creative menu that offered combinations that triggered my appetite.

Finally last evening that same friend and I met for dinner. It was as delightful as I'd hoped it would be. I was greeted warmly and seated immediately. Gwen, our server, and I had a chance to talk a bit as I waited for my dinner companion to arrive. She was very knowledgeable about the preparation of the offerings and checked with chef to help me quietly steer clear of dairy.

The menu has appetizers, in-betweens (small plates) and entrees. After our bottle of wine was served, we ordered the seared scallops, ham hock, dried apricot, pork rind, sage appetizer. I opted for the whitefish, kale, white beans, smoked turkey wing broth, my companion was so taken with the sirloin steak, roasted parsnip, swiss chard, w/ "hollandaise" that she broke her own rule and ordered it again.

We noticed that one of the signature drinks was based on a bacon-infused bourbon. It was an image that had us scratching our heads as to how that would be accomplished. Some images that will haunt me ran through my head, of a drink with a floating bacon fat layer. Gwen graciously brought us a sample of the bourbon and we sipped and swirled and picked up the subtle bacon flavor with a touch of maple and a slightly salty aftertaste. Next time, I'll have to order the signature drink...

While we caught up a bit, chef sent out a smoked scallop taster that was beautifully presented and delicious. If this was an indication of the way this evening was going to go, it was going to be a good night!

Each dish was delightful, flavorful, pleasing to the eye and palate. The timing was perfect for our leisurely pace, and Gwen was helpful and attentive without being intrusive.

Their website describes their mission statement much more eloquently than I could:

"here at bloom we are really into food, probably too much. we have a strong passion for ingredients and techniques that drives us to create the best possible meal for you, the diner. our focus is on progressive american cuisine with an emphasis on high quality, organic, local and natural products. not only do we like to make good food, we like to make food that is good for you, this just makes the world a better place. beer, wine, and creative cocktails are also a love of ours. our list features a lot of small estate grown wineries, as well as a great selection of artisan american beers. so please come and dine with us, enjoy yourself, feel free to ask any questions, we love to talk. food and drink is our passion, and we wish to share that passion with as many people as possible."

They absolutely deliver on those promises!

Open for lunch, dinner and Sunday brunch. There is on-street and lot/ramp parking nearby. It's just around the corner from Civic Theatre, up the block from St. Ceclia'sand down the block to the Leed Certified Grand Rapids Art Museum. While a reservation wasn't necessary last night, I would predict that as the word spreads about the high quality of food that's being served at Bloom, that won't be the case.

Appetizers from $6-12, In-Betweens- $12-16 and Entrees $21-26 with a menu that changes regularly to reflect the best, freshest ingredients available on that day.

Give Bloom a try, and tell them that you read about it on Eric Webster's blog. Know that I do not receive any compensation from any of the businesses that I highlight in this blog.