Fort Wayne – Suzanne Frazier of Churubusco worked in property management for 26 years before retiring. Two years ago, Frazier opened up The Frazier House, a bed-and-breakfast south of Churubusco.
The bed-and-breakfast is in the English Tudor-style house she and her husband, Larry, built in 2002.
Ive always wanted to do this in the back of my mind. I went to bed-and-breakfast conferences before I opened. It takes work to get things going, she explains.
Frazier, 64, says that while most people might think of bed-and-breakfasts being in older homes, thats not always the case.
Ive got books on bed-and-breakfasts and theres all kinds – old and new houses, she says.
Most of Fraziers guests spend an average of two days at the bed-and-breakfast. Theyll check in, shell give them a key to the house and show them around.
The people that stay here are so nice, she says.
Frazier has one daughter, Trisha Hockemeyer and three stepchildren, Tammy Carr, Trinna Keener and Tim Frazier. The family also includes 13 grandchildren and three great-granddaughters.
Frazier describes her life as complete.
I like to read. I like to walk. I like to spend time with my grandchildren. Thats probably it, she says.
Q. Are there certain dishes or foods you prepare for certain days?
A. I dont do certain foods on certain days. I like to do quiche and fresh fruit. I always do juice, coffee and tea. We have a local store nearby, and they have homemade cinnamon and apple bread. It makes really good French toast.
Q. Do many of your guests request particular food preferences or special needs?
A. I ask my guests if they have a special diet. Ive had gluten-free, salt-free, diabetics and vegetarian. With my daughter (Trisha) being a dietitian, if I have any questions, I give her a call.
Q. Whats your favorite cookbook?
A. I have 10 to 12 cookbooks. I get a lot of good recipes from The American Country Inn Bed & Breakfast Cookbook, volumes 1 and 2. I like them because with the recipe, it tells a little bit about the bed-and-breakfast.
Q. What do you do to keep meals healthy?
A. Im gluten-free. I can eat grits (laughs).
Q. Whats your go-to meal?
A. I do chili, gluten-free pizza, baked fish and vegetables and chicken. Its hard to eat out when youre gluten-free.
Q. What vegetable do you eat most often?
A. I like asparagus. Fresh, canned, frozen, but I especially eat it fresh. My husband said he never saw anyone eat asparagus cold but me. I like to put the can in the refrigerator and chill it.
Q. What do you do with leftovers?
A. I take them over to my mother, Marjorie Tomlinson. She loves the quiches, but she wants leftover French toast, too.
Baked Cheese Grits
1 cup grits (do not use instant)
2 cups water
1 cup milk
1 teaspoon salt
1 cup sharp cheddar cheese
1/4 cup butter
2 eggs, beaten
Several drops Tabasco sauce
Cook the grits in water, milk and salt. When thick, remove from heat. Add the cheese, butter and Tabasco. Beat the eggs and gradually add the hot grits. Pour in a greased 1 1/2 -quart casserole dish. Bake at 350 degrees for 30 minutes or until golden brown. Makes 6 servings.
1 1/2 cups half-and-half
1/2 cup melted butter
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
In a large bowl, beat eggs. Add the remaining ingredients and beat until smooth. Do not stir the batter between bakings. Bake in a preheated waffle iron according to manufacturers directions. Serve with cinnamon cream syrup. Makes 6 round waffles.
Cinnamon Cream Syrup
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
3/4 teaspoon cinnamon
1/2 cup evaporated milk
In a saucepan, combine the sugar, corn syrup, water and cinnamon. Bring to a boil over medium heat, stirring constantly. Cook for 5 minutes and stir in the evaporated milk. Serve warm. Makes 2 1/2 cups.
1 (8-inch) deep-dish pie shell
1/2 cup diced ham
1/2 pound diced Swiss cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
1/4 teaspoon nutmeg
Chill the pie shell. Sprinkle ham on the bottom of the shell. Put the remaining ingredients except nutmeg in blender. Blend until fine. Pour over ham. Bake at 375 degrees for 40 minutes, until crust is browned and the custard is set. Sprinkle with nutmeg. Makes 6 servings.