LOCATION: Manistique, Michigan. In south central part of the Upper Peninsula
CAMPGROUND: Indian Lake State Park. About half the sites have lake views. Electricity at sites; central water and dump station. Old but clean bathrooms. Firepit and picnic table. A bit tight. $27/night. 4 stars out of 5
WEATHER: Very nice. Sunny. High 80
DISTANCE DRIVEN: 1 hour
Wanting to take advantage of our last hours in Munising, we found another nice hike. This one was near the cliffs that we had seen from the cruise yesterday. It was a nice, short hike to some waterfalls.
Check-out was at noon, so we zipped back to hook-up. Our drive was due south for one hour. We left Lake Superior and are now near the north shore of Lake Michigan.
We will be here for 4 nights. There is a famous spring that we want to see while we are here. George will try fishing (again), and we will just chill.
After getting set up, we walked around the campground. It is much warmer here than on Lake Superior. A lot of people were sunbathing and swimming in the lake. Then, we went in to the town of Manistique. We found their waterfront and lighthouse…
The town was celebrating “Folk Fest” this weekend, so we joined the crowd. There were crafts and a lot of junk food available!
And, at the end of the street was a nice pub with a lot of good Michigan beers on tap. The bar-back is old and pretty.
Back at the campground, George had another beer – in his new “ByGeorge” glass!
DINNER: Another recipe I clipped out of a magazine called Cilantro-Ginger Bulgur With Shrimp. Previously when I went shopping, I could not find bulgur, so substituted farro. Wanting to use up the last of the frozen scallops, I used them instead of the shrimp. It was a nice clean-tasting dinner.
Bulgur – 1 cup uncooked
1/4 cup water
14.5 oz can chicken broth (I used the ginger-miso broth I opened up the other day)
2 jalapenos, seeded and sliced
2 T grated ginger
1 cucumber, seeded and sliced
2 thinly sliced green onions
1/2 cup chopped cilantro
2 T lime zest and wedges for serving
8 oz shrimp, boiled
In medium saucepan, combine bulgur, broth, water, jalapenos, ginger, 2 T olive oil, and salt. Bring to boiling, reduce heat. Simmer 12 minutes or until tender and until most of the liquid has been absorbed. Remove from heat and let stand. Fluff with fork.
Transfer mixture into large bowl and add cucumbers, green onion, cilantro, and lime zest. Fold in shrimp. Drizzle with a bit more olive oil. Serve with lime wedges
The recipe says that it is 171 calories per serving, which is a bonus!