The arrival …
The red-eye from L.A. deposited the bride-and-groom-to-be in Detroit around 6:30 a.m. Sunday.
Then they rented a car, swung by he homestead to pick up some packages, ran some errands, then headed north, arriving at the lake around 5 p.m.
They checked out the ceremony and reception venues, drank a few cocktails, ate barbecued ribs, then crashed.
Five days to go.
You know you’re Up North when …
So, my son recently told me a story from when he was shooting his “She Lit a Fire” music video on our northern Lake Huron beach last November.
The fake sword play got a little to real and the kid ended up with a gash on his forehead that was big enough to require stitches.
A doctor in the Cheboygan hospital emergency room sewed him up. The doc then explained that the hospital’s policy was to use the tools of suturing only once, and asked my son if he wanted them for his tackle box.
So naturally I asked, “Well, did you take them?”
Hoping to give my out-of-state house guests a taste of Lake Huron, I dreamed of serving up a platter of smoked salmon in the coming week.
But the fishing started out slow this summer, and I wondered if I could pull it off. Then, the fishing picked up and I started squirreling away the larger fish as I caught them.
I checked the freezer Saturday morning and found a small mountain of frozen filets.
Let’s fire up the smoker.
Life after summer
Like the three-day weekend, a touch of melancholy is part of the Labor Day package.
Regardless of what the calendar says, the coming weekend is the psychological end of summer. Your vacation days are spent. Your summer wish-list remains unfulfilled.
Don’t despair; a lot of fine weather and good times lie ahead of us. I can think of three excellent reasons not to cry on Labor Day.
Read my Michigander column by clicking on the setting sun.
Top of the line
I’m happy to report that my supper table has been swimming with fish in recent weeks - salmon, mainly, with an occasional steelhead and lake trout.
But when I spotted fresh wild-caught Canadian yellow perch for $7.99 a pound at Meijer Wednesday, well …. who could resist?
I prepared them the old-fashioned way - breaded with cornmeal and pan-fried in Crisco.
BTW, if you’re having trouble getting your breading to stick (as I was), try this: First, dredge your filets in all-purpose flour, then dip them in an egg wash, then in the breading. I learned this technique - where else? - on the Internet.