Seville, Ohio

Of all the towns so far, the one you would still recognize today is nestled about thirty miles south of House Wozny here in Parma, right down Ridge Road (Ohio 3). I'm sure it was discovered by an early Parma resident who took a trip down Ridge just to see where that road starts out or ends up.

There may even be parts of the brick-lined streets still peeking out, blood red, from the tree-darkened alleys.

Right along Ohio 3. Now, I imagine the names of the stores have changed in the past 50 years (though this is not necessarily so), but you would recognize this corner even today.

Some places fade and crumble, and some just stay as they were!

Of all the places that are now gone, there is one I wished had hung around a little longer. It lives now only in stories from my elders. In this part of the world, we don't make much of a show if it, but we hunger for the little delicacy known as the Sticky-Bun. The Sticky-Bun has almost completely disappeared from restaurants in the area, except at George's Famous Dinner Bell Diner in Painesville (I-90 East to Ohio 44 North, US 84 East to the red barn-like building at the 5-point crossing).

The Sticky-Bun is a smallish muffin-sized sweet roll. You take a ribbon of dough, spread one side with finely ground nuts, cinammon, and brown sugar, and roll it into a spiral that would fit the average muffin tin. You put syrup in the bottom of the muffin cup, and put more cinammon or sugar on top (possibly nuts of larger caliber). At one time, there were a half dozen places that served Sticky-Buns...Miller's in Lakewood (burned down), Katie Huber's in Mesopotamia (gone but not forgotten)...Miller's on the square in Milan, Miller's Country Place (gone)...and the occasional local upstart.

There were enough treasured eateries at one time to provide years of spirited disputation on who served the best sticky bun to be had (Miller's of Lakewood, hands down). The texture (fluffy), the serving temperature (warm), the amount of butter (lots), the nuts (few), the cinammon (plenty), the syrup (maple, just a touch so as not to be overbearing). Given the proper recipe, the quality was often measured by how many you could eat at one sitting before you filled up from such a rich, cloying gourmandise. Eat at most one, too rich or sweet; the best, up to six, perhaps on to eight. That was the whine..."Their sticky buns are so rich/dry/nutty I could only eat two, but Miller's, I could eat four or five!". One small area where quality and quantity were tightly intertwined

And the earliest entrant in this contest, the momplace of sticky buns, allegedly was the next stop...

Kinsman, Ohio

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