Hessel, a respite for the retired

 

      Taking care of the farm each summer provides many projects as well as the need for a break.  This year, however, we are only home 3 months so a single mini vacation works just as well.  This is Barb's birthday week and she loves a casino get away and I am happy just about anywhere to stretch out and relax.  Hessel, MI offers such a place.  We have been here several times in the past, but not lately.  This will be the first trip for the newest member of our tribe, Josey Wales.  We made this trip the last week of September to avoid the summer crowds and have a little cooler weather.   

A modest, but nice casino

      The Upper Peninsula of Michigan is a jewel with opportunities for anything anyone may want to experience.  Hessel lies in the southeastern half of the UP about 30 miles east of the junction of the Mackinac Bridge on highway 134.  Traffic here is light unless you are in the depths of summer and traveling to DeTour Village and Drummond Island.  The casino itself is a small concern with basic gambling slot machines only.  They do have a bar and snack counter with decent food.  Service is very good.  The RV park is located about 100 yards away across the road with 40 sites, including some with electricity.  Septic hookups are now available at the 10 largest sites as well as a central dump and water on the exit road.  They also have very nice/clean vault toilets.  RV Parks – Kewadin Casinos  $22 a night buys you a spot with electric.  It is first come first served for spots.  Of course we water up before we arrive.  That usually buys us about 5-6 days.  We discovered that now in Michigan, regardless if you have the recreation passport on your plates or not you still get the privilege of paying $10 to either water up or dump.  Live and learn.  The campground has several 'vault type' toilets which are kept very clean.   

On station and beer is cold

      After camp setup I assumed my role as 'camp bitch' and let Barb relax and play with Josey Wales and Roux.  I am, after all, at my happiest just chillin', building a campfire, and preparing meals for my family.  On an adventurous evening I'll follow Barb to the casino and drink a beer watching the big screen sports.  I had some initial difficulty setting up the satellite system as the power supply was not providing the dish with power allowing it to search for signals.  Once I resolved this I could not find a satellite.  The next day I discovered that I could reset the receiver and with directions from DirecTV able to refresh my receiver.  Apparently if your receiver is powered off for more than 60 days you have to do this.  I have made a new checklist to remind me of all the necessary steps.  Live and learn, part 2.  

His and Her Majesty on a Wilderness Break

Barb may kill me for this pic, but it's her birthday...she's allowed to spend it as she pleases

The Village

      We stayed a week; some of the meals I prepared included: Venison Poutine, Spinach Lasagna Rollups, Boudin Pasties, Chorizo Burritos, and Campfire Ribeye Steaks (for Barb's birthday) among a few.    

Venison Poutine

Fire pit grilled ribeye  

Cajun/Yooper Fusion....Boudin Pasty

      For us this is a very nice location to camp even though they don't have full hookups or facilities.  It is scenic, quiet, within walking distance of the casino and 3 miles of town.  If you don't need all the frills of a big campground or park this is your place.  It did rain on us most of the week with temps in the 40s and low 50s, but that's part of camping sometimes.  It lessens nothing from the experience, just modifies plans.  I refilled my spare propane tank.  In fact we stayed an extra day so as not to pack up in the rain.       

      A very nice get away for the week. Time to relax and recreate.  Barb hit the BIG JACKPOT our last day here.  How big?  She filled out the paperwork and had the taxes taken out in advance.  What a birthday week for my girl.  Roux, Josey Wales and I took walks, played pine cone soccer, gathered firewood, and just vegged.  With all the rainy weather we didn't get any beach time.  I also picked up 5 pounds of fresh lake perch and walleye to freeze for the winter pantry.  In the end we once again settled in and recharged the core of our family.  Back to Kalkaska now and within a month on the road again for the winter.  4 out of 5 stars.

"How beautiful it is to do nothing and then to rest afterwards"

Spanish proverb

MiFi courtesy of AT & T Wireless

Spinach Lasagna Rollups

 

      Another innovative dish I recently discovered.  The best of Italian spinach, pasta, and cheese.  They taste like lasagna, but take a fraction of the time to prepare.  My wife's lasagna is the best I've ever eaten, but the prep time is an entire day ahead of time.  A savory mixture of creamy three cheese filling, this is a filling treat whether as a snack, appetizer, or meal.  I added a bit of ground chuck for flavor, but you can use pork sausage as well.  This is the entire recipe; you may reduce it accordingly.

12 uncooked lasagna noodles

2 eggs

1/2 pound ground chuck or pork, seasoned and browned

1 package of frozen spinach, thawed and squeezed dry

2 1/2 cups part skim ricotta cheese

2 1/2 cups shredded mozzarella cheese

1/2 cup parmesan cheese

1/4 tsp salt

1/4 tsp pepper

1/4 tsp nutmeg

1 jar marinara (we like vodka sauce) 

      Preheat oven to 375.  Meanwhile cook pasta to package directions; drain.  Brown and drain meat.  Pre-mix eggs, spinach, cheeses, and seasonings.  Combine meat with cheese mixture.  

Mix all the cheeses, meat, spinach, and spices

Thoroughly mixed; ready to assemble

Building the roll ups

      Pour 1 cup of marinara into bottom of baking dish.  Spread 1/3 cup of cheese/meat mixture over each noodle; roll over and place seam down.  Top with remaining sauce.  Bake, covered for 20 minutes.  Uncover and bake till heated through, about 5-10 minutes longer. 

Ready to go in the oven 

Plated, finis' with Deviled Muffuletta Eggs

      Easy to make and totally delicious.  You use this as an entrée or even snack food or hors d'oeuvres.   Serve with garlic bread, salad, or other finger food.  It's all good. 

"Life is a combination of magic and pasta"

Frederico Fellini

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Warm Apple Pistachio Spinach Salad

 

      Again, depending on the time of year with the heat I have a real aversion to heating up the kitchen as well as the rest of house or RV with a big meal unless I'm using the wood pit.  "Salad Night" is a staple in our house at least once every 10 days.  Of course I'm always looking for new ideas.  I recently had another recipe that left me with nearly a tub of extra Ricotta Cheese so I was looking for ways to use, rather than waste it.  This recipe lends itself well to the early parts of fall as a celebration of fruits and produce harvest throughout the summer.  This could make a wonderful addition as a holiday side dish.  

3 Tbsps. butter

2 cups crisp, sweet apples, chopped with skins intact

1/2 tsp ginger

1 cup shelled, roasted pistachios

2 tsp Dijon mustard

1 package of Baby Spinach

1 cup Ricotta Cheese

2 Tbsps. honey

Coarse ground black pepper to taste

You can add sliced cukes and even radishes to this if you like. 

      In a large skillet melt butter over medium heat and add apples and ginger until they begin to caramelize, 3-5 minutes.  Stir in pistachios and Dijon mustard.  Reduce heat and simmer 5 minutes. 

Simmerin' dressing

        Place spinach on plate.  Add sliced cukes and radishes.  Pour 2/3 of apple mixture over this.  Add small dobs of Ricotta Cheese;  top with remaining apple mixture.  Drizzle with honey.  Garnish with black pepper.  Dressing is not necessary, but 1000 Island or Pear Gorgonzola is nice.  Always good to serve with fresh bread, i.e. baguette, ciabatta, or focaccia.      

Finis' plated

"One of the benefits of salad is that you can eat tons of it and never be satisfied"

Jim Gaffigan

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Smoked Pork Butt

 

      I haven't smoked pork butt but twice in my life so I thought (with Barb's hankering) that I should give it a go again.  Pork butt is actually the pork shoulder and is cut several different ways.  I prefer boneless.  The reason is a bone can affect temperature readings when cooking.  I found a beautiful boneless 6 pounder at Wally World.  I did not inject this, but rubbed it all over the night before with KC Sweet n Smokey Rub and then refrigerated it overnight.  KC Sweet & Smokey Rub (richhilts.blogspot.com)

      I got up early on 'Judgement Day' and fired up the wood pit about 5 a.m. with some hickory lump charcoal and a bit of cherry.  This is the mix I used all day. 

      It takes about 30-45 minutes to stabilize the fire pit and temps.   I woke at 4:30 to rain, but the Pork Butt went on the pit about 6 a.m. at 275 degrees.  

In @ 6 a.m.

      Cooking time depends on pit temp and size of meat.  This size of butt can take 9-12 hours.  You should only open the pit to check on meat and wood when needed.  Take your cues from the temp gauge.  Use these to judge, but spritz meat once an hour for the first 4-5  hours with a mix of cider vinegar/apple juice or water.  

2 hours

6 hours 135 degrees

      When the internal temp reaches 145-150 wrap butt in foil or peach butcher paper and return.  Lower pit temp to 250 and cook for another 4 (plus or minus) hours till internal temp is 190-200 degrees.  Total cook time today was 11 hours before resting. 

7.5 hours, 145 degrees, wrapped and return

      Remove butt from pit and rest for an hour.  Serve as you like.  We sliced some, chunked some, and pulled the rest for leftovers and future OTR meals.  Interestingly enough, at about the 9 hour mark a large thunderstorm went through knocking a limb down on the wood pit.  It trashed the temp gauge and bent the forward left outer shelf.  Damn thing is made of steel though, no major damage.   

After 1 hour rest, unwrap and slice, chunk, or pull

Hickory/Cherry Smoked Pork Butt w/Charro Beans and Corn o' cob.  You can chop or pull this as well

"May you always be surrounded by good friends and better BBQ"

unknown

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