I hope everyone had a splendiforous 4th of July. I certainly did.
As a born and raised New Yorker, Brooklynite to be exact, it is not often that I get out of the city and really unplug from the stress and manic pace that New York has to offer.
But, this weekend I got to do just that. My and my beau headed to Luzerne, Michigan, that’s right next to the middle of nowhere and the outskirts of nowhere, Michigan. Seriously though, its on the Northeastish side of the state in a place with crystal clear waters and beautiful pine trees. We stayed at Stephen’s parent’s cabin which is just the right amount of Little House on the Prairie to make you feel nostalgic for a time you’ve only experienced on air.
Our cell phone service was basically nil and forget about the internet, I had to go to a nearby gas station/trucker rest area to get online. I had major technology withdrawal the first day but then I settled in to the sleepy pace and loved it.
The cottage is right on a creek that winds through the property. I thought the creek would just be a nice place to dunk our feet and watch leaves and branches flow down stream, but once we got some inner tubes, the creek became a splish splashing good time. Check out the maiden voyage of our inner tubes here (christening the tubes with bottles of champagne proved ineffective):
On top of lots of water fun, we also managed to have some delicious eats while we were there. In the mornings I couldn’t help but indulge in a nice big slice of lime and coconut coffee cake from my favorite Michigan eatery Zingermann’s but if the cake wasn’t enough I drizzled it in this uh-mazing rasperry cream topping. Ok, so it’s not the most low fat, low cal breakfast. But vacation calories don’t count, right?
Here is a lower fat version of this delicious topping, put in on anything. Pancakes, cake, cookies, a piece of cardboard. Trust me. It’s that good.
Raspberry Cream Sauce
Mix well one package of cream cheese and 6 ozs of sour cream. Blend in one package of frozen raspberries ans sweeten to taste with powdered sugar. Just before serving garnish well with fresh raspberries.
We went out to a few local restaurants for delicious food. One of them was a family restaurant called O’briens in Mio, Michigan, about 9 miles from Luzerne, Obrien’s is the restaurant for the Songbird Motel & Cabins in Mio. Eating in this restaurant was like eating INSIDE of a Laura Ashley bedspread complete with the charming, kitchy addition of different collectible salt & pepper shakers on each table. Ours were my favorite, a pair of kitties holding fish.
What I loved about this place, other than being festooned with all things floral and country, was that they brought us a delicious bread basket of breads, all straight from the oven with assorted butters. A regular ole’ whipped butter, a roasted garlic and herb butter, a honey cinnamon butter.
Here is the recipe for the Roasted Garlic and Herb Butter, straight from the chef and owner of O’brien’s,
Roasted Garlic & Herb Butter
1 lb butter, room temperature
1 heaping tablespoon roasted garlic mashed (about 3-4 cloves)
3 tablespoons finely minced parsley
Combine all the ingredients in a bowl, using an electric mixer helps, but blending it by hand will work too.
I suggest putting it back into the butter tub after mixing it and using a melon baller to serve up your flavored butter for guests.
I even got to experience my first small town Independence day parade!
During all of this tubing and feasting, here is what The Loo spent most of her time doing:
O’Briens Dinner Table Restaurant
320 S. Morenci, Mio, MI 48647
Phone: (989) 826-5547
SEE WHAT EVETTE IS UP TO! FOLLOW HER ON: