Saturday morning at the park with Colin meant trying out every last piece of playground equipment, including this corkscrew slide.
I must admit I was a little envious. The playground near my Detroit neighbor featured basic swings, a basic slide and basic monkey bars. Period.
Grandson Colin’s park takes it to a whole new level.
Summer wearing on
A sure sign that summer is reaching late middle age: cattails.
My mother taught me how to dry them out and make mosquito chasers out of them. Or, better yet - soak them in kerosene and turn them into torches.
Caption contest …
My two entries:
- “Can’t a guy eat a meal around here without somebody taking a picture?”
- “Ring-bearer for Uncle Ben’s wedding? Piece of cake.”
OK; your turn …
Taking the plunge
I’ve been in pools too warm to be refreshing, and in oceans that felt like salty bath water. They both left me feeling like a fish out of water.
So, when you stick that first tentative toe into into one of Michigan’s fresh-water seas, don’t let that first impression discourage you.
Come on in; the water’s fine.
Read my Michigander column by clicking on the brave soul in the foam.
Hot off the grill …
On Tuesday evening I spent my second-from-last package of venison backstraps from last year’s hunt.
The cause: venison kabobs with grilled onions, bell peppers and mushroom.
I marinate my venison cubes overnight in a mixture of red wine, olive oil, chopped onions, chopped parsley, basil, salt and pepper.
The vegetables must be grill separately from the meat; otherwise, you’ll get undercooked veggies, or overcooked meat. With venison, anything more than medium-rare is a crime against nature.
As for that last package of backstraps … I’m hoping for a seamless transition into this year’s hunting season, which starts in a little over two months.