Lifelong Reese, MI resident, Fred Steck, is a true fan of steam. Fred restored three steam locomotives to operating condition in his back yard shop on the outskirts of the village of Reese, MI. Fred worked as a tool and die maker and fabricated many tools needed to restore three locomotives, a true genius. Now long retired and out the railroad locomotive re-building spotlight, Fred made the 75mile journey with my father, Ed, to witness the labor of others he can relate to.

Fred states "Jeremy, my eyes don't work well, my hearing is poor, but I can smell that engine....and the valves are timed well" as the SP 4449 passed by a mere 200 feet away near North Star, MI. Fred doesn't drive anymore but always has a moment to discuss rail operations in MI over an imported Canadian beer. (the best in his eyes) Fred is 92 years young.

(Fred has been my grand-parents neighbor for nearly 50 years. My dad recalls spending his childhood summers firing steam in his backyard, doing various chores and smelling that familiar coal burning.)

Beef Kabobs and Grilled Peppers

This months featured grilling favorite are Beef Kabobs with grilled peppers and mushrooms. This is a very easy item to grill, preparation is quick and the appearance is sure to awe your potential diners.

You will need the following:

1 to 1 1/4 pounds of Sirloin Steak

1 each yellow, orange and red bell pepper

8 ounces of mushrooms

fresh thyme, parsley and basil

3 cloves of garlic

sea salt and black pepper

1 tablespoon of crushed red pepper flakes

2 whole peaches (not canned)

1 loaf of Italian bread

olive oil

balsamic vinegar

Start with 1 pound of lean Sirloin steak, cut into one inch cubes. Dice fresh basil, parsley, thyme, crushed red pepper and garlic and place into a zip-loc storage bag. Place the Sirloin and spices into the bag along with a generous drizzle of extra-virgin olive oil and two tablespoons of balsamic vinegar. Add a few twists of black pepper and sea salt and allow to marinate for at least 4 hours (the longer the better) in the refrigerator.

On a clean cutting board, wash 8 ounces of mushrooms and place on a skewer, being careful not to crowd the mushrooms together. Cut the peppers into quarters, removing veins and seeds and also placing on a skewer. Drizzle with olive oil and sea salt and fresh cracked pepper.

Cut the peaches into quarters and remove the pit. For added glazing, you can sprinkle the peaches with a pinch of white or brown sugar before grilling.

Place the vegetables, meat and peaches on a hot grill and grill on each side for approximately 4 minutes then turn. The meat should be cooked to no more than medium to preserve the tenderness of the meat. Cut the Italian bread into 3/4 inch slices. On a small plate, drizzle olive oil and in the middle pour a small shot of balsamic vinegar into the middle of the olive oil. Use the bread slices to dunk into the oil and vinegar. This is a great alternative to traditional bread and butter. Serve the items with a chilled glass of red wine. Use the peaches as a healthy dessert alternative.

Copyright 2009 Jeremy J Schrader

Sonya's Baby Shower

The shower was a success. Sunny skies and temperatures in the upper sixties greeted guest from near and far. Friends and family gathered for a luncheon and fellowship. The event was held at the Tawas Bay Eagles on Tawas Bay. Sonya's and Jeremy's family planned the event and made it a success. Please accept our sincerest thanks for the gifts and wishes of wellness. They are greatly appreciated.

Sonya and Jeremy

It won't be long now

Good evening and Happy St. Patrick's day to all the Irish who celebrated last night. The weather in northern mid-Michigan has left many wondering if winter has finally given up. Daytime temperatures have reached into the low sixties and the sun is shining its' love upon us. For that, I am happy but am as much anxious and eager of the upcoming birth of my son. The past 6 months have seemingly flown by, leaving nothing but a trail of paint cans (fixing up the babies room) and a seemingly endless parade of baby gifts accumulating in our house. Everything from a stroller to blankets, the gifts are endless. Thank you to all who have made this exciting event in our lives a little less stressful on Sonya and I.

I arrived home from work early on March 17 (mid-night) and found Sonya and the cats lying on the couch, patiently awaiting my arrival. Much discussion of the babies movements and stirring all night perked my attention. After a few moments of the famous baby-belly rub, I was able to feel the soft touch of the baby in the palm of my hand. The experience left me awestruck for the moment. I was not able to connect with the baby anymore after this faint, light touch greeted me. I felt that the baby was communicating to me in a way as to say, "it won't be long now". We welcome your arrival.

Jeremy J Schrader

Perchville 2009 Photos

What does Scooby Doo, a nurse and a woopie cushion have in common? The frigid waters of Tawas Bay. I give much credit to all who braved the icy waters but these three looked the best, in my opinion.

Kevin and Jennifer pause momentarily for a photo op!

Angie and Linda from Lansing and Eaton Rapids respectively enjoy a fistful of beers. Visitors such as these two find time to make the 3 hour drive for fun on the beach of Tawas Bay. Angie approached me very apprehensively, inquiring what was under my coat. I explained and showed my camera (covered for clumsy drinkers) and we were friends for only a moment. Here's the photo! It was a pleasure to make your acquaintance.The photographer and author, Jeremy, finally convinced a security guard that my forehead needed stamped rather than my wrist. He obliged and I was inked for the entire evening, drawing questions from strangers and friends alike.

Perchville 2009

East Tawas and Tawas City, MI, known as "The Tawases" host the annual Perchville USA each year in February. This year marked the 59th Perchville. Perchville began as a way to attract fishermen to the area and exploit the abundance of Perch in Tawas Bay. Some 59 years later, the tradition lives on but with less Perch and more Walleye and Pike being caught. Today's activities include a "Polar Bear" swim where people, young and old, pay $15 to brave the icy water of Tawas Bay and make the plunge. Oh yeah, for that $15 you get a one of a kind T-Shirt that says you were brave enough to hit the water. The event is overseen by the US Coast Guard. After swimming many can be found in the hospitality tent on the beach. A circus sized tent with live music, libations, beads and funny hats finish up the day. People from all over Michigan and the mid-west come for this fun filled event.

If you find yourself or someone you know in the photos below or just like the photograph and wish to order a print, please feel free to contact me at jeremyschrader@charter.net or
(989) 484-3401 to order your prints. For the month of February, a Perchville discount will be applied. 8 x10 prints for only $10 each plus $5 shipping cost. Order three 8 x10's and get free shipping. Smaller prints are also available;
4 x6 for $2 each and 5 x 7 for $6. Shipping for 4 x6 and 5 x 7 are $4. Order now! Check the post below this one for additional photos of Perchville 2009.

(Top Left and Top Right photo) A personal friend Christine Bean (left) makes the best of an icy situation.