LOCATION: 2nd night in Rochester, Minnesota
CAMPGROUND: Autumn Woods RV
WEATHER: Hot and humid. 95
Today was a road trip to the Mississippi River, about 40 miles away. We picked up daughter Alexis and headed out. We drove through lush corn and soybean fields. Everything looks green, healthy, and rich.
Our first stop was Lake City, MN – birthplace of water-skiing! The story goes that two Norwegian settlers here, enjoying snow skiing, figured out a way to modify the skiis to use on the water.
Lake City is a small town with a large marina. You can see the sailboats in the background.
The road travels south following the Mississippi. The views were beautiful with lots of boaters out today on Lake Pepin, part of the Mississippi.
In Wabasha, we crossed over to Wisconsin.
Our destination was Nelson’s Creamery, one of our favorite places to go when we are in the area.
The front part is a cheese shop, wine and beer shop, and ice cream stand. People were lined up out the door to buy their famous ice cream.
We avoided the crowds and slipped in the back door where the bistro is.
It really has a nice vibe. It is small, intimate, and nicely decorated. In the winter, they light a big fire in the fireplace.
Lunch was a hummus platter for Alexis….
And a salad/sandwich combo for us. George and Alexis shared a bottle of an excellent South African sauvignon blanc (good South African wines are hard to find here). They could embibe as I am the designated driver for a few days, in preparation for some labwork.
Then, back across the bridge to Minnesota. We stopped at Slippery’s Bar and Grill for a photo op. This is where the Walter Matthau/Jack Lemmon movie “Grumpy Old Men” was filmed.
Back at the RV park, I prepared dinner for Alexis and her boyfriend. I got Joy all fancied up…
DINNER: Tacos. I made ours with chicken and vegan Alexis had hers with fake steak. Side was lettuce salad. I used a lot of the veg that Alexis gave me from her CSA to which she belongs.
George grilled the meat (and vegan “meat” for the tacos.
Here is the recipe that some people requested for the soba salad I made the other day. You can substitute a lot of different veg in this…..
Soba (Asian buckwheat noodles) Salad
3-4 oz soba (one of the banded bundles is 3 oz)
2 c frozen edamame
2-3 Tablespoons soy sauce
Juice of 1 lime
1 tsp sugar
1 Tablespoon minced ginger
Diced red onions
I added diced scapes and chives, although the recipe didn’t call for them
1 packet miso soup mix mixed with 1 Tablespoon water (or you can use regular miso. I like the soup mix as it makes just the right amount, and you are not left with a big package of miso).
Diced red bell pepper
Boil soba about 4 minutes. Drain and rinse with cool water. Drain again
Cook edamame – I did in microwave using package directions. Drain, rinse with cool water. Drain again
Mix together everything else. Add chilled soba and edamame
Recipe said you can add blanched spinach if you want. I didn’t