There it was – the wonderland that is Surdyk’s, right outside my window. I had to go in.
First item of business: Whaler’s Rum. Have they any? My dad introduced us to it in SoCal and it makes the most phenomenal rum & coke I’ve ever encountered. Hmm… no original flavor, but vanilla. I snag it. (Tastes just like a vanilla coke from a soda jerk, if you were wondering).
Second: wine tasting. Find a yummy red with a gorgeous label. A bottle goes into the cart.
Third: beer. It’s autumn and I have the most tremendous craving for beer bread. What is the cheapest beer I can get?…. MGD. Into the cart it goes.
Next to the exit: a cheese shop. I’m Italian and married to a Wisconsinite – I cannot pass by cheese without stopping. Olive and I watch cheese be sliced, packaged, placed into waiting hands. We walk out the door.
Olive, who has never said a word more than twice (save “dada”), is wailing over and over again about cheese. OVER AND OVER AGAIN.
We return to the cheese shop.
Having found the wailing adorable (particularly in light of the “first word” designation), the man behind the counter slices Olive a small wedge of a local Minnesota cheese. Out of sheer joy, she squeals and begins happy , breathless moans of “cheeeeeeeese. cheeeeeeese.” The entire wedge is gone before we leave the parking lot.
Home we go to bake, the afternoon punctuated by short, gleeful bursts of “cheese!”
- 3 cups flour
- 2 tbsp sugar
- 1 tsp salt
- 2 tsp baking powder
- 1 stick butter
- 1 12oz beer (the cheaper the better)
- Mix dry ingredients together.
- Stir in beer.
- Place in a greased 9 inch loaf pan.
- Melt the butter and pour over the top of the loaf.
- Bake 55 minutes at 350 degrees.
- Prepare for bliss and clogged arteries.