LOCATION: In western part of Upper Peninsula, Michigan
CAMPGROUND: McLain State Park
WEATHER: HOT! Sunny. High 93
Typical of 4th of July weekends, our campground was jam-packed. Not only was each site taken, but it seems like each site had at least 1 RV, 2 tents, 10 bikes, 20 chairs, etc etc. on it. A lot of STUFF!
There were armies of children on bikes and running around. Many use the pavement for their colored chalk artwork. They sit in the middle of the road, not thinking about moving when a car comes. Our neighbor put out a sign: “Drive Like Your Children Live Here”, and then went inside their RV, leaving their small children to wander all over the place.
There are many new people camping. The RV in front of us ran their generator even though they were hooked up to electricity. They invited some friends for dinner, and there were about 30 people crammed together. They cooked corn-on-the-cob in the firepit, and just left the extra cobs wrapped in aluminum foil there.
I sound like a grumpy old woman!
When we first arrived, we could hardly see the lake as it was so foggy. Now it has cleared, and the campsites have a beautiful view…
In the afternoon, we went in to town to do laundry. The plan was for me to go to the laundromat while George checked out the brewpub. Sadly for him, the brewpub was closed for the 4th. I did get the washing done! Always a good feeling.
Back at the park, we stopped at the beach area. It, too, was packed. There will be a lot of sun-burned people tomorrow!
This is the park’s lighthouse that we could not see the other day due to the fog.
This is the entry to the canal in front of the park.
It was too hot to do much outside, so we celebrated the 4th with a Bloody Mary and listened to the soundtrack of “Phantom of the Opera”. Not a shabby way to enjoy creature comforts.
DINNER: I should be ashamed of myself for not making anything typical for the 4th’s dinner. Instead, I cooked the rest of the Trader Joe’s yummy cheese & pepper pasta. Side was an Italian dish I had made previously with leeks. This time I made it with zucchini. Really tasty and easy to do. This recipe is a keeper for most any vegetable:
Zucchini (2 small). I sliced them long-wise ahead of time, salted it a bit, and wiped off extra moisture.
Butterd – tiny bit
gruyere or provolone slices
Saute zucchini briefly.
In a buttered Pyrex dish, line with the zucchini. Salt and drizzle olive oil. Top with prosciutto and butter and cheese. Bake at 400 X 20 minutes. Sprinkle with walnuits. Cook a bit more
BOOK: “The Paris Library” by Janet Skeslian Charles. Excellent story based on the real experience of keeping the American Library in Paris open during WWII. I really enjoyed this book. 5 stars!