LOCATION: Near Wakefield, Michigan in the western part of the Upper Peninsula
CAMPGROUND: Lake Gogebic State Park. Right on the lake. Grassy sites (I think this is typical of all Michigan state parks). Electricity at site. Central dump station and water. Level. Firepit and picnic table. $30/night. 4 stars out of 5
WEATHER: Perfect for camping! Cool in the AM and PM; sunny and warm (80) during the day
DISTANCE DRIVEN: 30 minutes!
We stayed around the ski resort where we “camped” last night with Harvest Hosts. I walked some of the ski trails for exercise. There were 3 other RVs that camped overnight, but we didn’t hear them as we were all spaced far apart.
George suggested that I post this photo – he spotted it next to the men’s restroom in the ski lodge this AM.
We had a ridiculously short travel time today – just a half hour. We followed the lake (big) for quite a while, getting glimpses of rustic lake homes and lodges. We were able to check in early. For right now, our front neighbors have not arrived, so we have an unobstructed view of the lake.
We took a drive around the area, spotting a few lodges with restaurants we might want to try. We stopped at the Gogebic Lodge where we lined up a pontoon rental for Friday. These lodges thrive year-’round. Boating and fishing in the summer; hunting, snowmobiling, and ice-fishing in the winter.
We are right on the Eastern Time Zone line. Half of the lake is Eastern; half is Central. I noticed that the restaurants in the area specify ET or CT for their opening hours. Some of our clocks have changed and others have not. It was hard to know when to start happy hour!
DINNER: George grilled some boneless pork chops which I had rubbed with a home-made grill rub. He also grilled some turkey thighs which we later boned for future meals. I made a really good side dish that I learned from watching Lydia, the Italian chef, on PBS. I will definitely do this recipe again. Lydia said any vegetable would work, but particularly recommended leeks:
1 large leek, cleaned and cut vertically
Sliced mushrooms (I added these on my own)
2-3 slices prosciutto
2-3 slices provolone or gyurere
Saute the leek and mushrooms in the oil, briefly. Add a bit of water until wilted. Line a Pyrex dish with butter and add the leeks/mushrooms. Drizzle with a tiny bit of oil, salt, and pepper. Layer on the proscuitto and cheese slices. Bake at 400 X 20 minutes. Sprinkle on the walnuts and cook some more.
With no TV reception, we watched several Rick Steves’ travel CDs, traveling to Scotland and Wales.
BOOK: “Fall On Your Knees” by Ann-Marie MacDonald. A very strange book chronicling a strange family through many generations. It takes place in Cape Breton, Nova Scotia, where we hope to be later this summer. 3 stars out of 5