How To Make Homemade Glow Sticks

German Cuisine and an Outdoor Patio Make Otto's Perfect for Summertime Dining

As far back as I can remember, Otto’s Brauhaus has been there, a mile north of the Turnpike, on busy Easton Road, even before the Days Inn was erected next door. 

Indeed, it was founded over 75 years ago.

Though it changed ownership a few years ago, the new owners were smart enough to make this change invisible. The menu, the chefs, the longtime hostess—Ursula—the serving staff and the restaurant’s interior are largely intact, thereby holding on to Otto’s large, longtime following.

Otto's offers four dining areas from which to choose: a light airy room with big bay windows, a darker central dining room, a cozy atmospheric bar decorated with hanging moose heads and shelves of beer steins, and an unusually large canopy-covered and tree-shaded outside patio—great for alfresco dining this time of year.

The large portions of stick-to-your-ribs food—many of which are served with rich gravies—are best washed down by a sudsy, cold German beer. There are no less than 15 German brews on draft, and 20 more German brands are available in bottles, including four varieties of rare (read: expensive) Ayinger’s, plus a few popular domestics.

German cuisine is decidedly meat-centric, favoring beef, veal, pork tenders, and steaks and chops. But you don’t have to have German food. The menu offers lots of standard American dishes, including seafood, sandwiches and salads. 

At dinner, the entrées run $14 to $25. (At lunchtime, many of these same plates are only $9 to $13). The tab for our dinner for two, with appetizer and soup, including two beers, was $52.

Also, Otto’s is widely known for its great breakfasts; its three-egg omelets are among the most original and best in the ‘burbs.

A bowl of snapper soup was rich, thick and meaty with good flavor enhanced by a few drops of sherry.

My companion’s bratwurst—two large veal sausages—was tender, mild and savory. The side dishes of classic German potato salad and creamed spinach were on target.

The day’s special, the “German Trio,” overflowed the plate and allowed me to taste chicken Jaeger, “leberkase” (veal loaf) and orange glazed overcooked ham steak, with red cabbage.

I recommend any dish named “Jaeger-something,” such as the Jaeger Schnitzel (veal), whose sauce—a mushroom, bacon and onion gravy with a splash of white wine and cream—is superb.

Harry Osbern: Gift Your Child a Homemade Glow Stick

Every one are excited about glow sticks. Especially kids like them a lot and love to play with them. Those are the things they might be looking for, while visiting any carnivals and circuses. They are mostly attracted by the light produced by these glow sticks, kids of higher age group mostly from high schools like the chemistry are seriously involved in it. With lots of interest and fun involved in playing with them they really want to have at least a couple of them. If they get some glow sticks as a gift from near and dear they are even more excited about it. So, why don't you surprise your kids by presenting them with a home made glow stick. You can even show them how to make it.

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