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Morphing into mother

“Where are my good scissors?!” made it official: I have turned into my mother. There was a time when I was clueless as to why my perfectly sane, maternal figure would be interrogating everyone in the house with that same question. In my mom’s eyes, her special shears—which we used for all kinds of unmentionables—were meant strictly for sewing. Now, decades later, I am searching for my herb cutters that I soon discovered were utilized to cut a “sticky gunky thingy” out of Corgi fur.

Good to know

I still have not completely morphed into my mom … yet. Although  I am hanging on by a thread in the technology department. At least I use my laptop for more than just playing spider solitaire. My trickle down DNA comes from a woman whose cell phone voice message begins with the pre- recorded, “You have reached the voice mailbox of Sue,” followed by my mom’s voice saying, “OK, Mary Helen, now what do I push?” She was one of the first to purchase a rectangular disposable Kodak camera to capture our family’s important events. When she picked up the developed film, she quickly realized that she had been holding the camera the wrong way. Needless to say, we did not use one of the 36 “eyeball” shots as one of our Christmas cards. Maybe I am mutating into my mama only in new forms of technology. I am, after all, “text challenged.” One time I sent a text to a co-worker telling him I would send him the “lust,” meaning list, and once misspelled “here” as “het.” My auto spell check changed the word entirely causing me to text my daughter “I am still heterosexual” to which she replied, “Good to know.”

Well, that’s not good

Another sign that the “momisms” are sinking in: I recently found myself counting the mile markers and reading every billboard (yes, out loud) on the way home from a recent trip. Even worse, I have incorporated the standard “Well that’s not good,” after anything my children throw at me, from “I have a zit on prom night!” to “the guinea pig is stuck in the Barbie car.” I also have her lack of having no idea of how to wrap up a threat—“If you don’t get your act together … I’ll do something … or is it something to you? Either way … I mean it!”

Morph away

My Mom and I do have our differences, especially in the kitchen. I could be whipping up a lemon, caper, white wine chicken piccata, and my mother will come along with an “I think that could use a little BBQ sauce.” I do however cherish the similarities that prove I am her daughter. “Turning into my mother” will mean that I will be the “fun” grandmother that lets kids find worms in muddy gardens, and like my mom, lose my bra  skinny dipping and go  “fishing” for it SUCCESSFULLY with  a  fishing pole and my lucky gold hook.  I will share books, a love of nature, my Tarzan yell before jumping into a frigid lake, and a good joke with the grandkids. I will tell the people in my life that if it weren’t OK to make mistakes they wouldn’t have erasers on pencils and that the “five second rule” can be extended to ten if anything homemade or containing chocolate hits the floor. I will cheer for sports that I don’t understand (lacrosse) get lines on my behind from sitting on aluminum bleachers during tennis season and yell “PULL! PULL! PULL!” at competitive swim meets with full knowledge the child in the water won’t hear me, and scream “Good eye!” at a granddaughter way out in left field. I will stress the importance of watching a good sunset, being a non-smoker, wearing sunscreen, forgiving and being of service to others. Most importantly, after I belt out a song that I THINK I know the words to, I will look at my friends and family and know with every ounce of my being that I have given them the feeling of being loved beyond measure. Maybe this “morphing into my mother” thing is not so bad after all—but I still want to know who took my good scissors.

Walk to end Alzheimer’s

 The Walk to end Alzheimer’s will be held nationwide in over 600 communities. Participants of all ages and abilities will walk to help millions have a better future-one that includes making and having more memories with their loved ones.

The event is the largest fundraiser for the Northwest Ohio Alzheimer’s Association.  Laps are not counted in this family-friendly walk that is approximately one mile long around the Lucas County fairgrounds. The walk includes kids’ activities throughout the day such as face painting and a Big Red Chair photo booth.  Food will be provided by Nick & Jimmy’s and live music by Distant Cousinz will entertain the crowd. The walk is free yet participants are asked to raise funds to contribute to the cause. Get information about the disease and support programs and services that are available in our area.

Be sure to select a flower from the Promise Garden. The flowers, personalizing your reason for walking, will be used during the program.

The Walk for Alzheimer’s is being held at the Lucas County Recreation Center, 2901 Key St., Maumee on Sunday, October 20. Registration is free. Check-in begins at 12:30pm. The Walk begins at 2:30pm. Parking is available in the lots in front of the Lucas County Recreation Center.  For more information contact 1-800-272-3900 or 419-537-1999,
email [email protected] or visit alz.org.

Gradkowski’s Scores A Touchdown

 I am a proud Rocket grad and have enjoyed watching the University of Toledo grow since my graduation. For a university its size, however, it has always lacked restaurant choices nearby. When Gradkowski’s opened on campus at The Gateway in January, I knew I had to give it a try.

Expect the unexpected

There’s no denying it: I quietly scoffed at the idea of an NFL quarterback opening a restaurant in Toledo. You have to admit, there are many famous people who think the next step is to open restaurants, start clothing lines, cosmetic lines, etc. and most experience minimal success. After all, what could a quarterback know about running a restaurant?

Gradkowski was a record-breaking quarterback for the University of Toledo and is currently a backup quarterback for the Pittsburgh Steelers. Though a Pittsburgh native, Gradkowski resides in the Toledo area in the off-season with his wife and daughter. I understand, in the off-season, you can usually spot him at the restaurant chatting and signing autographs in addition to placing his hands on the controls of the operation.

As it turns out, Bruce Gradkowski and partners know a lot about what it takes to brand a stand-out restaurant, and they took this project seriously. According to business partner Mike Graber, Gradkowski jumped at the opportunity to open the restaurant when he was approached by the university. Graber, who designed the menu, describes the restaurant as New American with an Italian flair. I, on the other hand, describe it as a foodie’s playground; the menu is permeated with eclectic items and unique flavors. This new campus restaurant exceeded my expectations on many levels, from the variety of offerings to the standout service.

Slightly upscale but very kid-friendly

Though the second dining room features pristine white tablecloths, the front room has a more casual feel with beautiful wood tables and booths. The photographs on the walls tell a story not only about Bruce Gradkowski and UT football, but about the whole university. Though the atmosphere and menu are a bit more upscale, Gradkowski’s is very family friendly according to Mr. Graber. “We put a lot of care in the kids’ menu as well.” For $6.99, the six choices for kids include a beverage and a choice of either fries or butter corn. We were seated in the back dining room and loved the “aquarium” that played on four flat screens put together on the wall. We had never seen anything like it.

I’ve tried too many chicken tenders to count, but their hand-breaded tenders of juicy white meat were delicious. My youngest enjoyed the spaghetti, and my daughter opted for one of their specialty pizzas off the regular menu. As you would expect from a “scratch kitchen,” they make their own pizza dough.

According to Graber, the restaurant uses local suppliers as much as possible, which explains why the menu will change with each season. My husband ordered the Citrus Parmesan-encrusted Salmon with seasonal vegetables and fingerling potatoes for $17.99. Menu items ranged from $9.99 to $25.99 for the filet, which I might add, Mr. Graber said is one of their signature items. The menu offers salads, sandwiches, pasta, pizzas and a plethora of entrees. My meal, the Saltimbocca, which featured chicken, ham, polenta, provolone and asparagus spears, did not come with the signature pine nut pesto fries. I wanted to try them so badly. My wish was granted! Our fabulous waiter, Matt, offered to bring me a few so I could sample and, oh, they were tasty.

At Gradkowski’s, they aren’t afraid to mix it up a bit. For example, how about a maple glazed pork donut? Or maybe you crave a sandwich featuring sautéed pancetta, peanut butter, red onion and mayo? Personally, I’d love to try the $20 burger made with Pat Lafrieda signature beef, foie gras, quail egg, orange caramelized onion, stone ground mustard cream and arugula! You can view their entire menu online. If you have simpler tastes, however, no worries. There are plenty of choices on the menu for you and your kids as well.

Bottom Line: Bruce Gradkowski not only left his mark on UT’s football field, but also is now making his culinary mark with his namesake restaurant. Though the scratch kitchen is a foodie’s delight and the atmosphere is slightly upscale, it’s family friendly and the menu offers something for everyone.
 

Gradkowski’s
1440 Secor Rd. (Gateway on UT’s campus)
419-725-2836
Mon-Thur: 11:30a.m.-10p.m.
Fri-Sat: 11:30a.m.-11p.m.
Sun: 10a.m.-9p.m. (brunch served until 2p.m.) 
www.gradkowskis.com

Karen Zickes is a mom of three active children and freelance writer who resides in Holland, OH. She can be reached at
c/o [email protected].

Community Snaps

 Landon Knestrick, 22 months, Toledo (left)

 

Ava Isabella, 6 months, Toledo (left)

 Bryse Vargas, 6, Toledo (left)

Big Apple Dreaming

The entertainment industry owes Toledo a debt for producing such native celebrities as Jamie Farr and Katie Holmes, and one teen is working on adding his own name to the list of local film industry notables.

Drew Gannon, 17, recently attended the Tisch Summer High School Program at the prestigious New York University Tisch School for the Arts. The Toledo School for the Arts senior joined a group of about 60 high school students in the month-long film studies program, after being selected from more than 700 applicants. The NYC-based course earned Gannon film experience to include on his college admission application reel and 6 credit hours of college credit.

“I was always interested in filmmaking,” Gannon said in a phone interview during a break from the grueling 12-hour-a-day NYU schedule.  “[The summer program] really does help you get a good reputation with NYU, and it helps you start your college reel.”

The son of Sylvania couple Michael and Becky, Gannon burned the midnight oil to finish editing the short film he wrote and directed in the final two weeks of the program. The challenges presented to the novice writer and director helped Gannon to understand the nuances of the film industry, such as the long process of weeding through 50 resumes to find the two actors best suited for the film.

Despite a natural level of artistic competition with his peers in the summer program, seeing his own work next to others’ is motivating and educational.

“You’re watching your peers’ movies and it’s nerve wracking, but in the end it’s good to compare and contrast and get an idea as to how they direct or write,” Gannon said.

Toledo School for the Arts Artistic Director David Saygers, who has worked with the young thespian on various performances, appreciates Gannon’s ability to amplify humor in his art.

“Andrew is an unusually creative writer and performer,” Saygers said. “He has a gift for comedy, especially for finding it within our everyday experience.”

Gannon encourages other students interested in a career in the arts to just start, and explore their craft as they go.

“Keep looking for experiences,” Gannon said. “Everything at this age is just trying something out and making connections and learning.”

September 2013