Vacation Recap from Wednesday, August 11th
We were a bit slow to wake this morning due to the cool evening. I awoke to the sound of rain pounding the rocks in the drive way instead of a chorus of birds. The rain seemed to have set a chill in the morning air that slowed us down and caused us to pull the cover up to our ears. But getting up and going paid off.
On the way to Penninsula State Park we spied a rafter of turkey hens bobbing and pecking their way through a juvenile cherry tree orchard on Water's End road. I was captivated and had Larr stop the car so that I could take it all in. They were efficient girls who kept on eye on their partners. Their economy meant that they were through the cherry trees and into the evergreens very quickly. I was thankful for that opportunity to make it self available on an almost fall like morning. I noticed whisps of fog that lingered as we drove past more young orchards.
We made our way to Penninsula State Park easily and quickly. Within a few minutes of being there it felt like we had been transported to a completely different place. The morning warmed off, but fog retreated and the sun peaked through the heady trees creating a light green, airy tapastry. Once again, gazing out of the window there were so many things I wanted to see more of. It seemed like we were stopping and getting out quite often. This scene, where nature picks up where a long story ceased, played out all over the forest. Not always with little ferns and tiny saplings, but with moss, mushrooms and fungi, too.
I wish I had a way to freeze moments like these. I wish I could have total recall of the magic of the light that caused to pine boughs to almost glow, the earthy scent of the soft forest floor, the feel of the gentle breeze and the smattering of rain droplets that skirted the edge.
Here, too, were more wild turkeys. I loved that we got to see a few more of those long legged girls.
We stopped to eat lunch and then ventured over to the 75" tower that overlooked Green Bay. Larr, Ethan and Ellie zipped to the top. I challenged my self to go, too, but only made it part of the way due to the way the tower vibrated with the movement of people above me. I figured I had a fine view of the water. The only thing I missed was a glimps of the Bald Eagle that was basking on the shore down below. It was a fine trade for a girl who is afraid of heights.
On the way home we stopped so I could visit a gallery or two I was thankful that my family indulged me since I was the only one who had interest in such adventures.
Shrimp Kristofer’s From The Inn at Kristofer’sSister Bay, Door County Wisconsin
Serves 832 Large Shrimp , tails intact, deveined and butterflied (8-10 count size, 3-4 per person serving size)
2 TBl Olive Oil
2 tea fresh Ginger, peeled and finely minced
2 Garlic Cloves, minced
Sauce –1 TBL Olive Oil
½ pound Chorizo sausage, crumbled (remove from casting, if necessary)
28 oz Roma Tomatoes, coarsely chopped
3 TBL Fresh Ginger, peeled and finely minced
2 Garlic Cloves, minced
2 Shallots, peeled and thinly sliced
¾ cup Balsamic Vinegar
1 TBL Soy Sauce
¼ cup Honey
¼ cup Brown Sugar
1 TBL Worcestershire Sauce
2 TBL Fresh Cilantro, chopped – for garnish, optional
Shrimp –
Place the shrimp, 2 TBL olive oil , ginger and garlic in a large ceramic/glass bowl, covered, to marinate for at least 3-6 hours.
Sauce –
Place 1 TBL of olive oil in a medium hot skillet. Add the chorizo sausage and tomatoes. Cook until the sausage is cooked through, about 5 minutes. Drain off the excess grease. Add the ginger, garlic and shallots. Cook, stirring occasionally until soft, about 10 minutes. Add the balsamic vinegar, soy sauce, honey, brown sugar and Worcestershire sauce. Cook until the sauce is syrupy and thick – about 10-15 minutes. Place this in a food processor and puree until smooth. The sauce can be refrigerated for up to 2 days.
In a clean skillet that is heated to medium high, add the shrimp, cut side down. No olive oil is needed since it is in the marinade. Cook until the shrimp are pink and opaque throughout, about 4-5 minutes, depending on the size of the shrimp.
To serve, place the shrimp on a plate and drizzle with the sauce. Feel free to add the cilantro as a garnish. It is great with mashed potatoes or rice. You can make it “hotter” by adding a jalapeno to the sauce.
Chef’s Tip –
Shrimp come from different areas. The best shrimp are from Central America and are called white shrimp or Panama whites. They are firm and have a sweet flavor. Tiger shrimp are the next , followed by the brown shrimp. Brown shrimp then to be softer and do not hold up well when sautéed.
