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CLIMATE CONTROLLED Your clothes aren’t held in a dusty, mite- filled storage unit. We have a climate- controlled facility that is clean and safe for even the most sensitive of items. This prevents your threads from ever being exposed to the harsh effects of weather changes. EASY Storing those closet burdens is just as easy as getting them cleaned. All you need to do is drop them off or have them picked up, and we’ll take care of the rest. As the summer starts to wind down, think about the space your closet needs. Winter clothes are always a little bulkier, so this could be just the solution for you. Give us a call today, and we’ll help you with everything you need.
Let’s face it; closets are always going to be bursting at the seams. You can buy all the organizational tools you want, but when you’re dealing with Michigan’s four seasons, there will always be portions of your wardrobe that go unused. In summer, there’s a chunk of closet space holding your winter coats. In winter, your short sleeves and sundresses stare at you like a dog begging to go outside. But neither of them can be used when they’re out of season. Which is precisely why we offer seasonal storage. COMPLIMENTARY That’s right. Our clothing storage isn’t just the solution to your closet woes — it’s also completely free. All you need to do is pay for the cleaning of your items, and we’ll take care of the rest.
SUDOKU
Grilled LE OF LAMB
This recipe is the perfect centerpiece for a late summer cookout or an easy family dinner.
INGREDIENTS
• 1 4–5-pound boneless leg of lamb, not butterflied • 1/4 cup extra-virgin olive oil • 8 cloves garlic, smashed and coarsely chopped
• 2 tablespoons fresh rosemary, minced • Salt and pepper, to taste
DIRECTIONS
1. On a large cutting board, cut between the muscles on the leg of lamb to divide into 4 pieces, pulling apart with your fingers if need be. 2. In a mixing bowl, combine olive oil, garlic, and rosemary. Add lamb and toss to coat. Marinate for 4 hours at room temperature. 3. Heat grill to medium-high. Season lamb with salt and pepper and grill until lamb reaches an internal temperature of 130 F (medium rare). Cook time will vary depending on size of lamb pieces. 4. Let lamb rest, covered with tin foil, for 15 minutes. Slice thinly and serve.
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Inspired by Food & Wine magazine
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