I admit it.... it is all me....isn't it?

"Life's a voyage that's homeward bound."

H. Melville

Keepers on Mille Lacs

Mille Lacs is the second largest lake in MN, home of the jumbo perch, the Minnesota walleye fishing factory, hard striking bass and giant muskie. About 1.5 hours north of the T/C most people travel to the area for fishing, their cabins or the casino. But for people in the know the area is a true up north experience that is almost in the backyard for T/C residents.

A short, but somewhat windy day landed us enough "jumbo perch" for a fish-hoe-down. We were using our remaining 2 person kayak from On Belay trips for our "launch" for lunch. Fellow angler's mentioned "we don't see many kayaks out on this lake."
"We've heard that before, on Lake Superior."

Looks amazing doesn't it? It is real, really. Most people consider this the finest catch in Minnesota, so did I.........oh, yes the fish is fake.......but no catch and release for lucky me.

How was the weather? Well when we got back to the cities there was a plus 50 degree temperature difference for the next day. I would say that about 10 bundles of wood were burned over the 3 nights, plus anything we could scrounge in the area.

We did throw a few back. This one was tossed from downtown Isle on the less touristy south shore.

"The man who does not read good books has no advantage over the man who cannot read them."

I guess Mark Twain knew then what we now know, that only one person in four in the US will read a book in the next year.

Numero seis. "El cocinar en la playa." Historias de Xcalacoco

Self proclaimed as the "last of the palapa trash", I actually stole that description of me from my friend 'Cedar,' I continuously added ways to promote gluttonous behavior, eating that is. I knew that everyone who visited my hide-a-way 'had it in them', I just needed to have the right tools to 'feed it.'

I must say that there is nothing like slaving away at your palapa, in the screened-in corner kitchen while twiddling your toes in the sand and watching the evening light of Cozumel start to reveal the islands palm studded shore, six miles a sea.

Here are a few photo's. When viewing please remember 'alcohol is a food group.'

I guess being alone isn't all that bad, if you have wine, giant prawns, limes, carrots, garlic, olive oil, red onion, rice and ginger........It also helps to have a great view.

Eugene' place, just behind my beach site, always had wood on hand.
This time it was for "sopa del dia."


I called it "sopa de Xcalacoco", made from my 'secret recipe'
and served surrounded with local vegetation.


Sampling the sub-food group, "coco loco's."


I have no idea how those gin and vodka bottles got in with all those wine bottles?



One good thing about having a breakfast like this, you can save a few
shrimp for bait. Like the one's on the napkin next to the hooks and sinkers.

Getting "skewed."

It's whats for dinner, guacamole.

Courtesy of Juan and Lucy during the 'quinceanero party.'

Who says you cant play with your food?

When the aunts arrived so did the goodies.

There was no "catch and release" this day.
I set this up for the kids. By the initial reaction I don't think "bobing for apples"
was something they all had experienced before.

"Beach nachos"

Ala carte, beach style.

Left to right....Mona, Tracy, Jeff, Lisa, Jeff and Larry.

Jicama with limes juice, corn, cilantro and red onion, as sampled by "Juanito."

Pasky at Eugene's.

"Jurel" before grilling, note the spear hole in the large one.

Yes, something for the veg-heads also.

'Got arrachera?' We did!

Everything goes with "Cuban rum,"
even that bottle of tequila that slipped in there.

Mayan style, salted fish.

Just because you are in a palapa it doesn't
mean you can't set a table.

The perfect "Cabbage Rolls" Vernstrom style.

1# of hamburger
1/2 # pork sausage
2 large cabbage heads
2 large cans tomato juice
1/2 cup chopped onions
1/2 cup rice
2 tsp mint leaves
2 tsp cumin
2 tsp allspice
2 tsp ginger
salt/pepper

Now double this if you are feeding more than 3 Vernstrom's

1. 
   
   Mix burger, sausage, onions, rice, mint, cumin, allspice, ginger and s/p
   together, by hand. Add tomato sauce just to keep it moist, not too much.


2. 
   
   Add water to 3 pans ( dutch oven type) and bring to a boil.


3. 
   
   Peel partly cored cabbage heads with a spoon and set leafs aside.
   When head gets smaller and more difficult to peel, immerse in boiling water briefly then peel off leafs..


4. 
   
   Line the bottom 1/2 way up the side of a large pot or two with uncooked
   cabbage leaves. Use the irregular ones or broken ones first.


5. 
   
   Place 2 or 3 leafs in each pot and cook till limp, not soggy.


6. 
   
   Remove leafs with tongs and cut the thick "vein" out. If the leaf is large, 2 cabbage rolls can be made from one by cutting it in half.


7. 
   
   Do not make the cabbage rolls too large. But instead try for a smaller consistent size. You can even pre-form the mixture to the size you desire and use what-ever cabbage is needed to finish it off. This uses more cabbage, which is good, but it also allows for even cooking.


8. 
   
   Stack the rolls in the pot, add tomato juice to cover when pot is 1/2 full and continue to finished.


9. 
   
   Add the rest of the juice, keeping it about 2 inches from the top but still covering the rolls.


10. 
    
    Bring to a boil, watch it closely, then reduce heat while still keeping at a slow boil for about 1 hour 20 minutes. Add liquid if necessary. Watch your temp so you don't burn the bottom of the pan. If you need to check them, look for cooked rice on the top ones and check to see if meat has changed color.


11. 
    
    If you like, mashed potato's and butter is a great accompaniment.

Very important!
Always have a lie prepared for when you're asked how many you ate at one sitting.

'..there are no atheist's in a foxhole..'

Author unknown, but the meaning well known.