Labor Day weekend is the unofficial end of summer, traditionally a time for one of the last grilling sessions of the season.
It’s about hot dogs and hamburgers, dips and salads – those edible delights tailor-made for the outdoors.
Several residents and staff members from the Manahan care facility got a head start on the holiday, enjoying a recent fishing trip and a cookout at Oak Openings’ Mallard Lake in Swanton.
Manahan, located on 10 acres at 120 S. Holland-Sylvania Rd., provides a home and day programs for adults who have developmental disabilities. It opened in 1979 through Josina Lott Residential and Community Services.
Its fun and creative activities give the 29 residents a chance to experience many of the wonderful things this area has to offer: a drive past the Glass City River Wall to see the sunflower mural, going on rides at the Monroe County Fair, picnicking with brown bag lunches at the Toledo Lucas County Public Library’s summer concerts, and picking bouquets at GardenView Flowers in Grand Rapids among them.
The recent excursion to Mallard Lake was a tremendous success. Predicted rain held off, fish were caught, and a summery grilled meal with all the fixin’s was enjoyed.
Residents had enthusiastically helped to plan and prepare the menu. “We pretty much let them choose” what they wanted to eat, said Aaron Shirey, the facility’s chef.
What did they serve?
“Hot dogs,” Chester King responded immediately, while Teddy Murphy quietly walked by handing out bottles of water to keep everyone hydrated.
“Chips,” said Jenny Pope, seated next to Tim Marinelli while taking a break from fishing.
Recreation Specialist Jen Ward said that residents had made lists of what items were needed for their lunch. They also “cut up vegetables. They made the [dill] dip,” peeled eggs, read directions and recipes, and chopped and mixed ingredients.
Each person works to their abilities, and they are encouraged to “do a lot of making new things and trying new recipes,” said Melissa Gregg, Manahan’s director of communications.
“It’s nice to teach them something they never thought that they could do,” Mr. Shirey said.
But for those who simply observe instead of participating in an activity, “even just listening,” Ms. Ward said, “they can learn.”
Mr. Shirey noted that Ms. Pope “has pretty good knife skills. [And] Chester learned how to organize a party. He’s a stickler for rules.” Staff members pointed out how Mr. King holds everyone to health department standards: For example, if you wear shoes with holes (such as crocs) in the kitchen, which is prohibited, “Chester’ll be on you,” Mr. Shirey said as the others nodded and smiled.
Food is a favorite topic among many of the Manahan residents.
Mr. King mentioned cake while discussing the cookout menu, though they hadn’t brought any. And he likes to bake banana bread.
“I make breakfast” three days a week, said Courtney Overy. Ms. Ward enthused about the young woman’s talent at “flipping pancakes and scrambling eggs. She was chopping onions. I was really impressed.”
Many of Manahan’s activities involve making and eating delicious things.
Residents went berry picking over the summer and made blueberry jam, then served it with biscuits prepared from a recipe provided by Heritage Sylvania’s Camp AH-HA (At Home History Adventures). The Men’s Club once baked apple pies for the Ladies’ Club, and the women reciprocated by making Southern-style banana pudding for the guys.
In an effort to support local businesses, they recently made pizza with ingredients from Sofo’s Italian Market. Another night, they prepared the store’s lasagna and ravioli, which was served at a mock restaurant at which residents acted as hosts and waitstaff. (These are roles they dream of continuing at their own café some day, to which they could welcome the public.)
Special occasions are celebrated in style at Manahan.
At Passover this spring, residents learned to make matzah ball soup. For their Kentucky Derby party in May, they prepared a Buffalo chicken dip that had been requested. And mango salsa was the hit of a Cinco de Mayo menu, while pumpkin rolls are a fall favorite.
For edible history lessons, residents have prepared Jamaican meat pies to go with corn on the cob and coconut water. A hearty soul food meal offered a feast of fried chicken, collard greens, mashed potatoes, and watermelon. An immersive lesson about Asian cultures will include learning how to use chopsticks.
When the coronavirus crisis has abated, Manahan staff would love to have residents’ family members come in and share recipes with the group. This would enable everyone to learn more about their friends, their heritages, and their favorite foods.
Ms. Overy’s grandmother may very well be near the top of the invitation list.
As she patiently fished, casting her corn-baited line into the lake repeatedly, Ms. Overy talked about the delicious pies her grandma makes – both pecan and chocolate. “And homemade fudge,” she said proudly.
The fishing trip was a first for the Manahan residents, even though they’ve been enjoying many outdoor activities during the past 18 months when visits from loved ones have been limited and pandemic precautions have been restrictive.
“Coming to parks is one of the biggest things we can do,” Ms. Gregg said. So “if it’s nice outside, we’re outside,” Mr. Shirey said.
And anyway, he said with a laugh, regarding the cookout, “it’s easier clean up doing a grill than pots and pans.”
Dill Dip
1 cup sour cream
1 cup mayonnaise or Greek yogurt
1 tablespoon each onion flakes, dill weed, Beau Monde spice mix
Combine all the ingredients in a mixing bowl. Cover and refrigerate overnight.
Yield: 2 cups
Source: Jamie Ward
Two-Potato Salad
1 large or 2 small sweet potatoes
1 pound white potatoes
Chopped celery
Chopped green onion
Salt and pepper
3 hard boiled eggs, peeled and chopped
Dressing:
½ cup sour cream
½ cup mayonnaise
A bit of mustard
Fresh herbs (parsley, basil)
Cook the sweet potatoes and the white potatoes in boiling water in separate saucepans until each is fork-tender. Drain and let cool.
In a small mixing bowl, combine the dressing ingredients.
Place the sweet potatoes and white potatoes, the celery, and the green onion into a large mixing bowl and stir gently to combine. Add the dressing until the salad reaches the desired consistency (creamier or drier, according to your preference). Season with salt and pepper, then place into a serving bowl.
Put the boiled eggs in the middle, on top of the potato salad. Cover and refrigerate until chilled.
Yield: 6 servings
Source: Adapted from Jamie Ward
Camp AH-HA Homemade Biscuits
2 cups flour
½ teaspoon baking soda
3 teaspoons baking powder
½ teaspoon salt
½ tablespoon sugar
1 tablespoon butter
¾ cup milk (any kind you have)
Preheat oven to 450F. Make sure your oven rack is in the middle.
Mix together all of the dry ingredients.
Using a fork, blend the butter into the mixture. Use the fork to smush the butter repeatedly into the flour until there are no large clumps of butter left. It’ll look a bit grainy but that is OK.
Stir in the milk. Your dough should come together in your bowl after you add the milk, but you may need to get your hands in there and help make it into a ball.
Put your dough on a very lightly floured counter and roll it out until it’s about a half-inch thick. Use a knife to cut the dough into equal squares or use a biscuit/cookie cutter.
Place the biscuits about ½-inch apart on a baking sheet lined with a silicone mat or parchment paper. Bake for 10 to 15 minutes, until the biscuits are lightly browned on the top and bottom. Let cool on a wire rack, then serve with butter and jam.
Yield: Varies
Source: Adapted from Heritage Sylvania’s Camp AH-HA (At Home History Adventures) and Buckeye Cookery
Blueberry Jam
6 cups prepared fruit
4 cups sugar, divided
1 box Sure-Jell fruit pectin for less or no sugar needed recipes
½ teaspoon butter or margarine
Crush berries thoroughly. Measure exactly 6 cups prepared fruit into a 6- or 8-quart saucepot.
Mix ¼ cup of the sugar and the pectin in a small bowl. Add to the fruit in the saucepot; mix well. Add butter (to reduce foaming).
Bring the mixture to a full rolling boil on high heat, stirring constantly. Stir in the remaining 3¾ cups sugar and return to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from the heat and skim off any foam with a metal spoon.
Ladle the jam immediately into clean, sterilized jars, filling to within ¼-inch of tops. Wipe the jar rims and threads, then cover the jars with 2-piece lids and screw the bands on tightly.
Yield: 8 cups
Source: Adapted from myfoodandfamily.com
Contact Mary Bilyeu at 419-724-6155 or mbilyeu@theblade.com, and follow her at facebook.com/FoodMavenMary.
First Published September 5, 2021, 5:00 p.m.