A Dream, A Vision, Some Carnival Foods

Cancer survivor Harry Freund, a former certified financial advisor and preschool owner, will tell you that he had a vision, an epiphany from God, about three years ago. In that vision he saw himself serving shaved ice among twinkling lights at the once standing Fox Photo store in front of the vacant Chili’s location on Manchester. Two years later, on May 1, 2010, that vision became a reality a few miles farther down Manchester Road at a restaurant aptly named Mr. Harry’s Carnival Foods.

Walking into the store is like walking into a child’s dream, with fun circus decorations and small novelty candies (perfect stocking stuffers at Christmas or basket fillers at Easter), with a game area where you can play checkers, Boggle or even mini Whack-A-Mole.

Located one mile east of Clarkson Road in Ballwin, you can find Harry, his wife Linda, and their twin daughters serving carnival-inspired foods, such as cotton candy, funnel cakes, shaved ice, ice cream, and all the free popcorn your heart desires. They also employ a few former preschool students when they owned and operated Love & Laughter back in the 90's.

If you are in the mood for something more substantial, they also offer a full range of generously sized sandwiches, and homemade sides. The recently began serving up BBQ platters as well when the Freunds began a partnership Jim and Mary Randall of ASAP Barbecue in November of last year. The Randall’s prepare their award-winning barbecue in a mobile trailer on site.

Crave beer while indulging in delicious barbecue? Lucky for your, Mr. Harry’s Carnival Foods recently acquired their liquor license. In addition to one of the most extensive shaved ice menus you’ll find anywhere, you’ll find a strictly adults-only version ‘snowtini’ for your dining pleasure.

ASAP Barbecue and Mr. Harry’s provide catering services. Whether you are looking for a fun circus themed meal, or maybe something a bit more adult-friendly, Mr. Harry’s tailors meals to their customers needs.
Last fall, I partnered with Harry to provide free shaved ice to the children in my kids’ school as part of a fundraising effort. He also provided funnel cakes at the Vacation Bible School program my kids attended last summer at his church. Most recently, he provided hot dogs, corn dogs, shaved ice and cotton candy at my son's Blue & Gold scout banquet whose theme was Circus, Circus.

Need a jump-start to summer? I recommend stopping into Mr. Harry’s Carnival Foods where his slogan is “Where Summer Never Ends.” You’ll be glad you did!

Getting Organized in the Kitchen

There was nothing more frustrating for me than wanting to find a family approved, tried-and-true recipe and not being able to locate it. Was it in a cookbook, a magazine, or on an index card? And those were just the recipes I had remembered making. Often times while on the search for a specific recipe, I’d locate others that I had forgotten about, but knew my family had once enjoyed. Or I would make a mental note to try some recipes out, only to quickly forget about it- indefintely. Certainly, this was no way to live. So what's a girl to do? Get organized!

In my first attempt to get organized, I purchased two recipe binders, similar to a photo album, that had clear sleeves to fit my recipe cards. Since I transferred a lot of recipes onto index cards, in theory,it worked well. I was able to fit newpaper or magazine recipes in the sleeves, too. But, it had its drawbacks. Namely, if the recipe was exceptionally long, or if it was in a cookbook or magazine, I had to photocopy the recipe to keep add it to the binder. My two binders filled up quickly, and it got increasingly difficult to find the exact recipe I was on the hunt for. While this system was better than none, I knew there had to be a better way.

Being an organized, linear thinker, it occured to me that the concept of my binder was on the right track. That is when I decided I should type up all my recipes and put it into a Word document.

Initially, I typed up all my notecard recipes, and all the ones that I had cut out. Then I took the time to go through my cookbooks and magazines and typed those up, as well (I always included who sent me the original recipe so if I had questions or compliments, I knew who to credit). My typed pages are in protective sleeves and in a 3-ring binder.

My recipes fall into thirteen categories, which I separate by page breaks. They include, in alphabetic order: Beef, Beverages, Breads (muffins, breads, bagels, and pastries), Crock pot, Desserts, Pastas, Pork, Poultry, Salads (lettuce, gelatin and fruit), Seafood, Soups, Vegetables (side dishes and appetizers). Each section has a page divder that includes a pocket built in. I love, love, love the pockets, which holds any clipped out recipes I want to try in the future.

Now when I plan my meals every week, I can flip through my 3-ring binder and find the recipe easily. The added bonus is that my recipes don’t get wet, smudged, torn, or lost. No more dreading copying down a recipe for a friend or relative. Simply pull it up on your computer and print (or copy and paste into your e-mail).

The downside is that it took a lot of time. A lot. I am not going to downplay this negative aspect. It probably took me about six months to transfer all my recipes. Some days I would spend only 15 or 30 minutes, and other times I would have a few hours to work on it. But it was worth it. On average, using a two-column format, four recipes fit per page. With 92 pages of recipes, you can imagine how much more organized I am now that it is in one neat little binder.

Am I extreme? A perfectionist? Crazy? Yes, yes, and yes. But the bottom line is that it works for me and it might be the solution to your own organization dilemma.