Day #136 — Historic Mill Creek

LOCATION:  Mackinaw City, Michigan
CAMPGROUND:  Wilderness State Park.  Two sections – busy lake-front one and more relaxed piney woods one.  We have electricity only, although there are some full hook-ups available.  Very popular.  Good bathrooms.  Level, paved sights.  Standard Michigan State Park-issue fire pits.  Picnic table.  $38/night.  4 stars out of 5
WEATHER:  RAIN!  It rained all throughout last night and all day today.  High 72
DISTANCE DRIVEN:  Our shortest drive between parks yet- 20 minutes!

Mill Creek Campground is gearing up for a “Christmas in July” celebration.  They are hanging up Christmas lights and decorations. 

We had to check out from Mill Creek Campground by 11:00, and couldn’t check in to Wilderness until 3:00, so we had some time to kill (poor planning on my part)..  So, went to Mill Creek Discovery Center where there was a big parking lot (for Joy).  We toured the center, which is very nicely done.  They have reconstructed the mill, millhouse, and outbuildings to look like they did in the 1800s.  Lumber was big.  The sawmill provided lumber to Mackinaw Island – for the residents and the fort there. 

Since it was a rainy day, we were the only ones there.  The ranger gave us a private show describing the workings of the milll.

While sitting in their parking lot, I made some soup for lunch – clam chowder, to which I added some chunks of smoked whitefish.  Yum. 

It was a lazy, rainy Sunday afternoon.  George watched golf on TV and I read.  We munched on some microwave popcorn.  Quite cozy!

DINNER:  I tried another new recipe….Shrimp and Kale with Burst Tomatoes

Garlic, minced
Onions, diced
Red chili flakes
Kale – I used half of a big bunch (really cooks down)
1/2 container cherry tomatoes
10 shrimp, shelled
Spaghetti – enough for 2 people

Saute the garlic and onions with the chili flakes.  Add tomatoes and cook until they burst. 

Meanwhile, cook spaghetti until al dente.  Add kale during last 2 minutes.  Drain.  Mix spaghetti and kale into the tomato mix.  Right before serving, add the shrimp and cook 2-3 minutes, until pink.

Quite tasty, and was a good way to use up the kale that I had from a recipe I made a few nights ago (which was taking up too much room in the refrigerator!) 

BOOK:  “Still Life” by Louise Penny.  One of her earlier books that I had missed about Chief of Police Armand Gamach.  Well-written as all of hers are.  I really want to visit that part of Quebec, where the stories take place, if we can this fall. 

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