Tag Archives: Bob’s Donuts

Joy of Joys

I’ve been gone; I’m back now, if only brief & flittingly. I’ve got no real excuse for the non-posting, my only sort-of excuse being the visiting of family, the suddenly warm and breezy weather that makes me want to abandon all my formal tasks and just walk.

Though I wasn’t posting them, I gathered a lot of meals & stories these past few weeks, one of my favorites being a simple quinoa salad that I dressed up with a new vinaigrette. Besides the grain, the dish contained roasted chickpeas and sweet potatoes, bathed in olive oil, s&p; salt-and-pepper pecans; golden raisins; fresh snap peas, cut into sections; roasted grape tomatoes (not yet burst); a dressing of olive oil, lemon juice, s&p, dried tarragon, and fresh mint; and, finally, goat cheese, mixed in after the salad had cooled a bit.

Yes, I just spelled out the ingredients list for that salad, that’s how satisfying it was. I’m going to replicate it; I have just the sweet potato prepared.

My favorite story, though, is my first trip to The Jelly Donut. Since I first saw it, perched at 24th and South Van Ness, I’d longed to go. I put off visiting, in part out of fear that the donuts might not meet my expectations (what if they tasted like old grease?). Really, though, I enjoyed the longing: the anticipation of the day I’d cross the bootscuffed threshold and pause before the display case.

My history with donuts is a long one, more storied than you might assume. I’ve waxed nostalgic for Hans’ Bakery, the donut shop of my youth where you could get a glazed donut as large as a plate, its interior lighter than spun air. I’ve also mentioned my fond feelings for Swedough’s, whose burnt-orange decorating scheme and aging clientele make one feel as though they’ve fallen into a wormhole and landed in 1976. In both cases, I love these donut shops not simply for their wares (though DAMN, do I love donuts), but for the experience they provide: temporary relief from the exigencies of daily life.

My first Jelly Donut experience was wholly unexpected. Having eaten dinner and had a cocktail, Alex and I faced a long wait for the bus. Rather than sitting in the [relative] cold, A. suggested we get a donut. And, despite having just eaten, the lure of fried dough was irresistible: time and time again, I’d passed by that smudged plate glass, only to walk on past, but not that night. “OK,” I said, when I really meant, “Oh HELL yes!”

I knew immediately which donut I wanted: that one, the chocolate-covered behemoth pictured above. When in doubt, I opt for the largest-available, chocolate-frosted treat. (When not in doubt, I opt for the same thing.) My standby didn’t let me down. I undid the golden dough from the coils into which it had been fried, trying not to get chocolate all over my hands and face; mostly, I succeeded. Contrary to my initial prediction, the donut did not taste like old grease — in fact, it was airy and not-too-sweet, though the frosting may have given me insta-diabetes.

What I enjoyed most about the trip — indeed, what I enjoy about most donut jaunts — was occupying the dining room. Those well-wiped tables and serviceable chairs make me feel I could be just about anywhere. Donut places have about them a certain desolation, a silence that isn’t replicated in other establishments, even those with a similar price point and customer base. There’s a loneliness, a desire for a moment of peace and quiet; it’s reflected in the charred-coffee smell and the fluorescent lights’ flicker and the pleasant detachment of the woman running the till. It’s a mild, meditative disengagement from The Routine: a respite I’ll never give up, despite the barrage of bad news about refined sugars.

I don’t have a donut shop here (“my” shop). I love Bob’s, but it’s too far away to establish itself as a haunt. The Jelly Donut, though lacking some of Bob’s charm, has a solid product and a grittiness that resonates with me. It’s miles closer, too, and open late. I foresee more J.D. trips in the future: the late-night future, replete with unpopulated muni rides, wind-whipped scarves, adventure.


I Dream in Donuts

If my oft-appearing and tidally strong nostalgia were to be represented as a food, it would take the form of a donut. Donuts don’t represent tidal strength*, and they themselves don’t figure prominently into my current eating patterns, but more acutely than any other cherished food, donuts have the power to transport me to one of several bygone Life Eras. I’ve written about Hans’ Bakery, the only donut store within a ten-mile radius of my childhood home that’s worth its weight in powdered sugar, but Hans’ is not my one true love.

Swedoughs Doughnuts (Fremont and Broad Streets, Galesburg, IL) holds the honor of being not only my all-time favorite donut joint, but of being one of my favorite places ever. I admit that this statement, coming from a person who has lived in six states, who has visited numerous European nations, and who currently resides in one of the three major metropoli of this fair nation, may seem — how do we put this? — unbalanced. Bear with me.

I’d nearly finished my first year at Knox before being introduced to Swedoughs. Early in my college career, unencumbered by academic obligations, eager to reinforce my image as a fun-loving and free-spirited gal, I regularly stayed up until daybreak. I doubt I’d have kept up this habit had I been the only one ushering in the early hours, but several of my friends shared my schedule, and it was with these friends that I attempted home haircuts/makeovers of questionable motivation, wandered through the dilapidation of the boxcar yard, and played more video games than I’ve every played before or since. These friends introduced me to Swedoughs.

A few short weeks before graduation, we found ourselves awake at 5:00 AM. Throughout the town, automatic sprinklers switched on and began their routine with military precision. The air held the shadow of the humidity that would blossom later that morning, that at noon would swell and suppress our desire to move, but that, at the moment, was nothing more than a half-realized threat. We breathed deep the scents of grass clippings, exhaust fumes, manure. God, I love early summer in the Midwest.

This image is superficially unrelated to my blog post: this I know. Let me tell you, though, that a Google Image Search for “Swedoughs Galesburg” returned this image, created my current boyfriend (and college friend), himself a Swedoughs fan. That’s some serious Six Degrees shit right there.

Because Galesburg has no public transit system and because none of us had cars, we walked to Swedoughs. In the present day,  a walk of 1.4 miles in my pedestrian-friendly city is nothing. Back then, it seemed considerable. Alternating between sidewalk and shoulder, glancing into the unlit living rooms, I felt like a fugitive. I’ve always loved being awake when others aren’t; in college, I got my fix by staying up all night. Now, to the puzzlement of many, I get up predawn to run. My decision to exercise hours before I head to work has less to do with convenience, I suppose, and more to do with sating my need for absolute stillness: the tranquility that comes to one in the utter absence of human busyness.

Such tranquility manifested itself during that first walk to Swedoughs, nevermind my company. It continued during our early breakfast, solidified as I ate my long john and licked the wax paper wrapper clean of chocolate icing. Swedoughs’ dining room was mostly full, but the lack of concentrated activity raised the place’s relaxation quotient considerably. The old men, fingers stained with nicotine and feed caps smudged with oil, smoked. They read the paper. They sipped coffee after coffee. I mention the old men not because there were no women present (there were), but because the presence of the old men, calm as it was, dwarfed the presence of everyone else at the shop.

During my time at Knox, I visited Swedoughs maybe fifteen times. A donut run wasn’t a weekly — or even monthly — affair. Looking back, I wonder why the hell I didn’t visit Swedoughs more often: the walk wasn’t that long, and I (like pretty much everybody else) was less-than-besotted with the cafeteria’s offerings. Those who knew me in college can attest that I wasn’t, um, concerned with the nutritional value of food. What, then, accounts for the staggering infrequency of Swedoughs visits?

My only guess is that, at a gut level, I predicted the nostalgia I’d feel for Swedoughs and consequently limited my trips there. Rarity equates itself to value, as we all know [see also: Cartier, Alinea, the twice-yearly times I vacuum behind the bed]. That, and I was lazy. Rather than walk partway across town to a place that could have better established itself in my neural pathways, had I visited more often, I chose to get breakfast bagels at the Gizmo, or chocolate Donettes at the Quik Stop, or to snack from the 5-gallon barrel o’ animal crackers my parents sent with me each September. What could have become a weekly ritual remained an occasion.

This person's picture of Bob's selection is far better than my iPhone photo, so I'm including it. (Photo borrowed from Hole in the Wall -- holeinthewallfoodblog.com. I just started reading it, and I'm enjoying it thus far. Check it!)


This feels like a premature announcement, but I think I’ve found San Francisco’s answer to Swedoughs. Tuesday, prior to hanging out with her old co-op mates, prior to seeing Starfucker play the Independent, Anne and I grabbed dinner and donuts on Polk. The tacos (from Nick’s Crispy Tacos) were spot-on: overstuffed, served in a crispy shell enrobed in a soft tortilla, and a bargain ($2 apiece!). Post-taco, I didn’t need a donut. Nobody ever needs a donut. But Anne insisted that I try Bob’s, even if I only got a crueller.

Crossing the threshold of Bob’s, I knew I was in for more than just a crueller. Bob’s is set up such that you select your donut(s) before even setting foot in the shop; the day’s wares are displayed in pans — battered aluminum, the kind used in school cafeterias — in the front window. What you see is exactly what you get. I spent a few moments considering my options (fritters, Danishes, crullers, chocolate iced), conceded that anything I got would be freaking delicious, and entered.

My all-time favorite donut (a chocolate-iced long john filled with Bavarian creme) wasn’t available for purchase, so I selected a chocolate-frosted buttermilk stick. (The shape, at least, was similar.) More like a biscuit in texture and flavor, the stick’s icing was surprisingly mild. I was raised in the tradition of uebersaccharine icing — the stuff so sweet it makes you reel — and I’m pleased that Bob’s  deviates from that tradition.

Seated at the counter on a hard, plastic stool, I watched the last light drain from the sky. The clientele at Bob’s is different from the Swedoughs crowd, and the shop’s interior isn’t as cozy, but as I broke my donut into bite-sized pieces, I felt an approximation of that familiar calm. Time will determine whether Bob’s develops the same emotional primacy that Swedoughs did; part of me believes that it simply can’t. Even if it doesn’t, a solid donut shop is a welcome addition to any routine, anywhere.


*But then, what food would? A steak? A fortress of breadsticks cemented with hummus?

Farewell, Marisa

Next week, Marisa sets sail to begin her grad program at the University of Chicago (hell yeah!). While it’s true that she’s going to out-theorize and out-accessorize the rest of her cohort, it’s also true that she’ll be leaving behind a Marisa-sized hole in the Bay Area. To celebrate her entry into the World of Academia and wish her safe travels, the lot of us convened for a Grey Gardens-themed going away party. We donned headscarves (a few of us, anyhow), watched the movie at a low volume, and — of course — assembled a feast of kitschy hors d’oeuvres and desserts. Here, then, is a summary of what goodies everyone brought:

Partial spread -- the rest was served in the living room.

Marisa, guest of honor, made a delicious Corn Salad, whose ingredients included corn, chopped red onion, avocado, halved grape tomatoes, cilantro, and a dressing of olive oil, lime juice, salt, and pepper. (Marisa, correct me if I excluded anything from this list.) M’s was a perfect summer salad, lightly dressed, using fresh ingredients, and seasoned with an even hand. In fact, I think I might make a batch this week — possibly with the addition of black beans and finely chopped jicama? Or maybe just as M. prepared it.

Marisa's corn salad: light, refreshing, and unanimously voted Least Likely to Clog Your Arteries

Anne’s dish remained a secret until the moment of its reveal. She gave us a few clues about its constitution, but [wisely] chose not to publicize its ingredient list until after we’d tried a bite. Anne’s sis works as a church organist, and this dish, evidently, is a big hit at her sis’ place of work. The main clue Anne provided about her dish was that she didn’t know whether “it was sweet or savory” — a compelling uncertainty, to be sure. I guessed that maybe she was making pork in aspic, but she assured me that no meat products were to be used in her recipe. (Note: I later realized that pork in aspic probably wouldn’t be classified as sweet: d’oh.)  Can you guess what the mystery ingredient is?

Anne's mystery dish. And no, the color was not derived from cranberries.

BEETS! This is a Beet Jello Ring — not as creepy as you might think. The ring was made using lemon Jello, vinegar, canned beets, and a horseradish sauce (plus a few other things, I believe), and it was surprisingly not bad. Of course, I’m a great lover of beets (fresh and canned alike), but I can see how this salad, served cold and as a relish to thick-cut ham, could have popular appeal. The taste of the lemon didn’t come through, masked by the vinegar though it was. I think if the amount of vinegar were slightly reduced, this could become mildly trendy. In my home, at least.

Don't worry -- these little guys were polished off by the end of the night.

Anne also brought a variety of donuts from Bob’s Donuts, and for this I was ueber-grateful. Bob’s Donut and Pastry Shop is a local institution that I had heretofore failed to try, but I’m already planning my inaugural visit (if you all are free this weekend, you should join me). I had a chocolate-frosted donut, and it was gooey, unadulterated deliciousness.

Perhaps the most highly-anticipated dish of the night was Nathan’s Icebox Cake, prepared from scratch using a traditional recipe.

Nathan's icebox cakes: one trend we should revive ASAP.

Before this weekend, I’d never heard about the Icebox Cake, but here’s what Wikipedia has to say about it:

An icebox cake (American), zebra cake (British), or chocolate ripple log (Australian) is a dessert consisting of whipped cream and chocolate wafers. The back-of-the-box recipe on Nabisco Famous Chocolate Wafers indicates that the wafers are stacked to form a log with whipped cream cementing them together, and then the log is laid on its side. A second log is formed and the two are set side-by-side and more whipped cream covers the exterior. The cake is then left overnight in the refrigerator (or “icebox).” The wafers absorb moisture from the whipped cream and the whole can be served in slices. The dessert is usually served by cutting it into slices at a 45 degree angle, so bands of chocolate and cream are visible across each slice. The traditional wafers are the Nabisco Famous Chocolate Wafers, but they can be hard to find so other cookies are often substituted.

That’s a pretty accurate description — Nathan said that he wasn’t able to find the Chocolate Wafers, so he used Oreos gutted of their frosting. He made sure to slice the cake at a 45-degree angle, ensuring a beautiful cross-section. I can’t think of anything better, on a summer evening, than chocolate cookies buried in a column of fresh whipped cream.

Further solidifying the evening’s informal theme of sugary decadence were Sarah’s Vegan Donut Holes and Stephanie’s Marble Faun Fudge (so named in reference to the MF in Grey Gardens). Both were a delight. Sarah’s decision to make the donut holes bite-sized (a bit larger than cherry tomatoes) was a wise one — they were totally snackable, and they were gone by the end of the night. Stephanie’s fudge was also a hit — it was super rich but not too sweet, which is rare, for many fudges. Sadly, I didn’t get close-up photos of these treats, though the fudge can be seen in the first pic in this post (right behind the bifurcated donuts).

You may be wondering what I contributed to this Potluck of Awesomeness. Answer: Pigs in a Blanket, that canonically Midwestern appetizer yielded from Lit’l Smokies wrapped in Crescent Roll dough and sprinkled with shredded Parmesan, baked at 375 until the dough becomes golden brown, and served with horseradish mustard. Not glamorous — No! — but hella tasty. Here are photos documenting the creation of the Pigs:

The necessary ingredients ("Pre-Production").

Prior to baking ("Production").

Jumbled in their pan after our walk to M's house ("Post-Production").

There was a time in the not-so-recent past when I would have scoffed at the thought of enjoying Pigs in a Blanket. Nitrate-heavy “sausages” encased in faux-Croissants? Puh-leeze! But you know what? The pigs are good — addictively so. After all, their longevity as a finger food (at potlucks, Superbowl parties, church suppers, and so on) isn’t an accident: people wouldn’t continue eating them with such gusto if they were awful. Word to the wise.


Marisa, you will be missed, but your culinary legacy will live on! Every time I eat a Saint Benoit yogurt, Spam Musubi, or a Trader Joe’s strawberry bar, I will think of you. I hope that you’ll keep us informed of gastro-happenings in Chicago, too — it’s been a good five years since I’ve been to Chi, but I remember some pretty tasty restaurants there. Someday — maybe soon? — I’ll venture Midwestward and send a dispatch from the Third Coast.