Labor Day Weekend Events

Crawl at Geneva-on-the-Lake

Will end the 3rd.

FB: HighTide Tavern & Betty’s HighTide Fun

(440) 466-7990

5504 Lake Rd E, Geneva-On-The-Lake


Geauga County Fair

13,000 Exhibits, over 2,000 Animals, Rides Open Daily, Fair Food, Games, Live Entertainment and more! {Find Out More}
When: August 30-September 3, 2018
Where: 14373 N. Cheshire St., Burton, OH 44021


Cleveland National Air Show at Burke Lakefront Airport

Tour unique aircraft, watch the US Navy Blue Angels perform, help pack a parachute, get a picture with a pilot, and much more during this festival of flying, food, and outdoor fun. {Click here to >> Find Out More}
When: September 1-3, 2018
Where: Burke Lakefront Airport, 1501 N. Marginal Rd., Cleveland, OH 44114
Cost: General admission tickets can be purchased at the gate, or at Cleveland area Discount Drug Mart locations Ticket Prices


Don’t forget to save the date for next weeks events.

Thunder on the Strip

Event Start: Thursday, September 6, 2018, 04:00 PM

End: Sunday, September 9, 2018, 03:00 PM

Northeast Ohio’s Bike Rally takes place yearly on the Strip of Geneva-on-the-Lake, Ohio’s First Summer Resort. This year will be our 12th annual Thunder on the Strip. Live entertainment and events all weekend long. Check our schedule for more details and updates. Sponsored by area Geneva-on-the-Lake Businesses!

Perfecting the Pancake

Pancakes are not the easiest thing to make.

Here are a few tips on how to make them


  • 2 large eggs
  • 1 1/4 cups whole milk
  • 4 tablespoons melted butter
  • 1/4 teaspoon salt
  • 1 3/4 cups flour
  • 2 teaspoons baking powder
  • 1 tablespoon sugar


  1. Mix flour, baking powder, salt, and sugar: In a medium-size mixing bowl, whisk together all your dry ingredients
  2. Mix milk, eggs, and melted butter: In a separate bowl, whisk together all of the wet ingredients until the egg is broken up.
  3. Combine the wet and dry: Add the wet ingredients to the dry ingredients. Gently stir them together until you stop seeing flour. Be careful not to over mix, that will make the batter tough. Leave a few lumps for tender pancakes.
  4. Preheat the pan: Place your pan over a medium-high flame and let the surface get hot. It’ hot enough when you sprinkle a few droplets of water over the surface and they evaporate.
  5. Oil the pan: Moisten a paper towel with vegetable oil and lightly wipe the bottom of the pan. This will keep the pancakes from sticking.
  6. Prepare the sacrifice: It is one of the great unsolved mysteries of the universe that the first pancake is always a disaster. Accept it and move on to pancake number 2.
  7. For each pancake, gently pour 1/2 cup of batter into the pan, using a ladle or a measuring cup. Use the back of a spoon to spread the batter into a circle.
  8. Wait: Watch the pancakes carefully. Bubbles will form in the batter. When they begin to pop, the pancakes are ready to be flipped. Turn over gently with the spatula and cook for about one minute on the flip side.


Recipe from food republic .com

Back to School Backpack Safety

  • Choose a backpack with wide, padded shoulder straps and a padded back.

  • Pack light. Organize the backpack to use all of its compartments. Pack heavier items closest to the center of the back. The backpack should never weigh more than 10% to 20% of your child’s body weight. Go through the pack with your child weekly, and remove unneeded items to keep it light.

  • Remind your child to always use both shoulder straps. Slinging a backpack over one shoulder can strain muscles.

  • Adjust the pack so that the bottom sits at your child’s waist.

  • If your school allows, consider a rolling backpack. This type of backpack may be a good choice for students who must tote a heavy load. Remember that rolling backpacks still must be carried upstairs, they may be difficult to roll in the snow, and they may not fit in some lockers. And review backpack safety with your child.

Last Updated 6/8/2018
Source American Academy of Pediatrics (Copyright © 2017)
The information contained on this Web site should not be used as a substitute for the medical care and advice of your pediatrician. There may be variations in treatment that your pediatrician may recommend based on individual facts and circumstances.

French Dip and Homeade Au Jus


  • 6 hoagie rolls
  • 1-2 lbs cooked roast beef 
  • 1 1/2 cups beef stock plus more as needed
  • 1 tsp low sodium soy sauce plus more as needed
  • 2-4 tbsp unsalted butter
  • 6-8 thin slices provolone cheese


  1. Heat oven broiler to high.
  2. Using drippings from roast beef pan, spoon out most of the oil, if applicable. Place roasting pan over medium-high heat on stove top. Add beef stock and soy sauce to the pan and, using a wooden (or non-abrasive) spoon, scrape off browned bits from the pan. Bring to a simmer and cook until reduced by half, about 8-10 minutes. If the sauce is too salty, add more beef broth. If not salty enough, add more soy sauce, as needed, until it reaches desired flavor.
  3. Slice hoagie rolls in half, lengthwise. Spread a thin layer of butter over each half (top and bottom) of the roll. Place rolls, butter side up, on a baking sheet lined with aluminum foil. Place bread under the broiler and broil until butter is melted and bread starts to turn golden brown. Careful not to let bread burn. Once golden brown, remove from oven. Take the “tops” off the baking sheet and set aside. Leave the “bottoms” on the baking sheet for later. Keep broiler on.
  4. Slice roast beef into very, very thin slices. Place slices in hot Au Jus on the stove and cook for 1 minute. Using tongs or a fork, carefully remove roast beef slices and layer on each “bottom” half of the sandwich with the desired amount. Top each with a slice of provolone cheese and replace under the broiler until cheese is melted about 1-2 minutes.
  5. Remove from broiler and place the “top” half on each sandwich. Slice each french dip in half and serve alongside a small cup of Au Jus (and a dab of horseradish, if desired) for dipping.

Adapted from the  website >>



Canvas Art: Waterlilies at Rabbit Run Theater

WHERE–5648 W. Chapel Rd Madison, OH

WHEN–Aug. 13, 2018

Come to Rabbit Run Theater’s Canvas Art workshops and take home a beautiful seasonal acrylic masterpiece painted by YOU! The original is provided with an instruction given to guide you through painting a copy of the original. Summer workshops are for adults, and participants are welcome to bring their own wine to sip during the workshop. Workshop fee – $12



Marinating Tricks and Tips

What to use in a marinade

Marinades vary from recipe to recipe but they usually contain  – acids, oils and seasonings.


Acids tenderize meat by unravels its proteins by softening the surface and allowing flavours to be absorbed. Acids to choose from are vinegar, wine, sherry, citrus juice, yoghurt and buttermilk.

Yoghurt and buttermilk keep foods moist,  but a citrus-based marinade can “cook” raw fish.


The oil locks in the flavour of the food and helps prevent drying out. Some oils add flavour.  Some good oils to use for marinating are olive, sesame, peanut and infused oils (such as chilli).


Seasonings add unique flavours. Garlic, ginger and onion are some to name, but you can also use fresh herbs and chilli to spice things up, or honey and sugar to sweeten it up. Seasonings also include soy sauce, sriracha, citrus peel, mustard, salt and pepper, and herbs and spices.

Marinating basics

According to

The longer food is left to marinate, the more flavoursome it will be. That is the general rule. You need to know that the ideal marinating time usually depends on what you’re marinating, the size of the ingredients and the type of marinade you are using.

For best results, follow these general guidelines and see our chart below.

  • Small or tender cuts, such as lamb and beef fillets, chicken breasts and seafood, require shorter marinating times (usually two to four hours). Larger or tougher cuts such as leg, rump or shoulder will need longer (usually four to six hours).
  • Be careful when using acidic marinades. Foods left too long in these blends can change colour and texture. Fish fillets, for example, can change in a matter of minutes.

Guide to marinating times

Ingredient Examples Marinating time
Meats, such as lamb, beef & pork Steaks, chops, diced 2-4 hours
Whole roast 4-6 hours (or overnight)
Poultry Fillets, cutlets, wings, drumsticks 2-4 hours
Whole roast 4-6 hours (or overnight)
Seafood Prawns, octopus and squid 1-2 hours
Fish Whole fish, steaks, fillets 2-4 hours

Dry Rubs

Not all marinades need to contain liquid ingredients – some consist of only dry ingredients, such as herbs and spices. These mixtures are often referred to as “rubs” (because they are literally rubbed onto the surface of your food). Once the rub is applied to your meat, chicken or fish, cover the dish with plastic wrap and place in the fridge to marinate.

Safety tips

  • Marinades used for raw meat or poultry can be used to baste ingredients as they cook, or for a sauce, but they need to be boiled first. Place the marinade in a saucepan over high heat and boil for 5 minutes. This will kill any harmful bacteria.
  • Marinate meat, chicken and fish in the fridge to prevent the growth of harmful bacteria.


Wednesday, August 1, 2018, 12:00 AM- Wednesday, August 29, 2018, 12:00 AM

Free, educational boat ride aboard the P.C. Queen, leaving the Conneaut Public Dock every Wednesday evening in August. Learn about the history of the area, rumored ghost stories and the legend of the Lake Erie Monster.

Pick up tickets at 304 Buffalo Street

Conneaut Public Dock
1205 Broad St, Conneaut, OH 44030
440-593-1608 |



Taco Salad for a Group



  • 1-1/2 pounds ground beef
  • 2 envelopes taco seasoning, divided
  • 1 medium head iceberg lettuce
  • 1 package (10 ounces) nacho-flavored tortilla chips, coarsely crushed
  • 2 pints grape tomatoes, halved
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 3 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1-1/2 cups shredded cheddar cheese
  • 1 large sweet onion, chopped
  • 2 cans (4 ounces each) chopped green chilies
  • 1-1/2 cups Thousand Island salad dressing
  • 1-1/3 cups salsa
  • 1/3 cup sugar


  1. In a Dutch oven over medium heat, cook beef with 1 envelope plus 2 tablespoons taco seasoning until no longer pink; drain.
  2. In a very large serving bowl, combine the lettuce, chips, tomatoes, beans, olives, cheese, onion, chilies and beef mixture.
  3. In a small bowl, combine the salad dressing, salsa, sugar and remaining taco seasoning; pour over salad and toss to coat.


Mother’s Day 2018

Mother’s Day and its origin 

According to, “Celebrations of mothers and motherhood can be traced back to the ancient Greeks and Romans, who held festivals in honor of the mother goddesses Rhea and Cybele, but the clearest modern precedent for Mother’s Day is the early Christian festival known as “Mothering Sunday.”

Ann Reeves Jarvis started “Mothers’ Day Work Clubs” to teach local women how to properly care for their children.

It became a commercialized holiday shortly after created. Florists, card makers and other companies around the world used it to their advantage. Some people still prefer to make the women in their lives home made gifts or cook them a meal to show their appreciation.

Still trying to find the perfect gift for the important women in your life? Check these out below.

Last Minute Gifts under $25

17 Amazon Prime list guaranteed to arrive on time


Check out more info: here

July 14, 2018, 10:00 AM- July 15, 2018, 05:00 PM

Saturday 10am-5pm
Sunday 12pm-5pm

Historic 19th century Jefferson Depot Village

147 East Jefferson Street, Jefferson, OH 44047

Walk in your Ancestor’s footsteps with 1890 interpreters thru the Jefferson Depot “living history” village filled with authentic, original antiques.  Learn candlemaking, basketry, blacksmithing, weaving, dying wool, spinning, pottery, more.  Sing and dance with the dulcimers, Dixieland band, gospel, and ragtime.  Follow the circuit-rider Pastor on horseback into the 1848 Church, attend class in the 1838 One-Room School, scavenger hunt.  Visit the Ashtabula Pharmacy, Warner Tavern, Sheffield Post Office.  The 1879 Carriage House will be featured with original Fitch doors, Lenox Cornet Bandwagon, 1880 One-horse Sleigh.  Games, Contests, Food and Fun for All!