From a reader, minimally edited:
ND state highway 22 runs N/S thru Killdeer.
Wetsch's Jack and Jill grocery store was on the east side of the first block as you came into town from the south.
Tony Wetsch was the second generation to own that store. (He'd be in his 80's now.) It had three aisles - each wide enough for a small old cart.... one-way traffic.
He had a great variety of groceries, considering the size. There might only be one brand of a product - but he had it. At Christmas he'd get in a barrel of fresh oysters so the Norskies could have oyster stew on Christmas Eve - he'd also get in bulk Greek olives. Absolutely unheard of to just not open a can in those days. Anyway - Tony was also quite a good butcher. We'd fatten our own steer, but haul him into town and Tony would cut and wrap to a customer's specifications.Daddy said that if something didn't make good roast or steak, it'd make damned good hamburger. So I'd never had flank steak or brisket until I left home. Tony made Tiger Meat. He had a special blend of spice and people trusted his meat unequivocally.
Recently we were back in the area, met a few friends ... there wasn't going to be a meal - heavy hor's d'ouevres. There was a platter of gorgeous shrimp and cocktail sauce. That'd normally be the first thing to disappear at a party. But, there had also been Tiger Meat from Wetsch's - and that was all eaten before the shrimp. (;>)So - we had Tiger Meat. Contrary to the Mandan mix, there was no bell pepper in ours.We have a great local meat market [where we live now]. They grow their own beef and grind their own hamburger. I have a dear, old college friend. If I have enough advance warning that he'll be in town, I'll go get a pound of freshly ground, lean hamburger and we'll have Tiger Meat instead of supper. I still just use salt and pepper. He adds Tabasco. We both sprinkle on a little finely chopped onion and the pickled mustard seed. A jar of that lasts me about 10 years - ha!
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