LOCATION: Arlington, South Dakota in east central part of state
CAMPGROUND: Lake Region Golf Course, another Harvest Host site. In their parking lot. Clubhouse with a bar/grill. 4 stars out of 5
WEATHER: Much cooler and VERY windy. High 68
DRIVE: 3 hours
We did our regular Sunday morning breakfast routine, then went out to the garden of the Harvest Host brewery and picked some veg, at the encouragement of the owner.
We got some summer-ripe tomatoes and peppers. Yum!
The owner gave us a tour of their 1800s homestead that they have converted to a B&B. It has been in her family for 5 generations.
George did the driving as there were strong cross-winds. He kept us on the road nicely, even with gusts up to 40 mph. The farmers are in their fields, busily trying to get their crops, mostly soybeans, harvested. As we drove throughout the afternoon, we watched the thermometer drop and drop. The clouds were rolling in; rain and higher winds predicted for late afternoon. We were trying to beat it.
We were glad to pull in to the golf course to get off the road. Since it was such a blustery day, there weren’t many golfers and we were told to park wherever we wanted to. We positioned ourselves next to a shed that would shield us from the winds. The rain peetered out to be quite light.
If the weather were nicer, this would be a really pretty spot. The clubhouse overlooks a large lake. It reminds me of “up north” Minnesota.
We had a drink in the bar to kill some time, enjoying the warmth inside. Some locals, having finished their round of golf, were curious about us and came over to chat.
We have propane heat, but it was still quite chilly inside the Airstream.
DINNER: Wanting to use up more of the skirt steak in the freezer (as we have an endless supply it seems), I made a shepherd’s pie. I boiled some frozen mixed vegetables and added them to sauted steak bits, mushrooms, and onions. I put that all in a casserole dish and spread a layer of mashed potatoes on top. I dotted it with parmesan, butter, salt, and pepper. Then, I baked it for about 30 minutes. Baking in the oven gives off a little room heat, so that was a bonus. Quite good.