I've been going to Michigan for 51 years, and until this past July 5th, have NEVER been on the Pictured Rocks Boat Cruise to see the shoreline. I've told people over and over who have asked that it's a great tour, but I always said "I've heard it's beautiful"! Well, it truly is...stunning might be a better word. If you're considering it, DO IT!! Well worth the money spent. So glad now I can actually speak about it because I've done it!!

I've mentioned it before, I know, but it needs to be reiterated. You HAVE to visit some waterfalls while you're up at the Resort! Many of these are within miles of us. You can pick a few or a lot to see in one day, and they definitely won't disappoint! Here's a link/map to give you an idea how close we are to them (we are located on the Schoolcraft/Delta County Line). Alger County has the most, which is up towards Munising and around that area, just to give you an idea of the proximity of a lot of these. And as far as that goes, Marquette County has some beautiful falls as well if you want to venture a little further. If you do visit some of these, be sure to come back and post your thoughts/photos in the forum for other Resort guests! http://www.mifalls.com/waterfall-map.html

If not, this would make a great day trip while in the U.P. Check out these links to see what the State Park has to offer! https://www.mynorth.com/2018/06/10-things-to-do-at-tahquamenon-falls-state-park/ https://www.michigan.org/property/tahquamenon-falls-state-park http://www.newberrytourism.com/index.php?page=Tahquamenon_Falls

We'd love to see pictures that you took while on vacation in the U.P. Pictures are worth 1000 words! Post yours here so others can see; the fish you caught, scenery, wildlife, attractions....the list goes on. Honestly, it's hard sometimes for people to envision what the Resort is like. We welcome your photos!

The weather has been fantastic, just warm enough but not too warm. The bugs haven't been bad at all (keep your fingers crossed!). Temps have been in the high 70's and low 80's. On my trip into town today, I saw a deer, a pair of sandhill cranes, a turkey, and a black bear. If I would have had my iPad, the bear sat still enough that I could have taken a picture....I couldn't believe it! It just happened to be a beautiful night last night to be on the water. Our grandson was out in the kayak, and a dear friend of ours was learning how to fly fish! Remember, if there is a group of you, Midway and Forest Glen rent canoes and kayaks. The Indian River is without a doubt a favorite for that! Maybe you just want to sit in the lawn chair at your cabin and be still and do nothing! There are all sorts of options. The Upper Peninsula awaits!!

It's a couple of weeks away, yes, but it's never too early to plan ahead for the 4th and your vacation to the Resort! Seven layer dip is a huge hit over the Holidays! This is a lighter version using nonfat refried beans and hummus in place of full fat refried beans and sour cream. The cheese is also reduced fat. You can do what you want, but check this one out courtesy of Mariah's Pleasing Plates: LIGHTENED UP 7-LAYER DIP INGREDIENTS 1 can (14 oz.) nonfat refried beans 1 cup hummus (Roasted Red Pepper) or sour cream ½ packet (1.25 oz) taco seasoning (I used low sodium) 1 jar (16 oz.) chunky red salsa 1½ cups pico de gallo 1½ cups guacamole 1 cup reduced fat Monterey Jack cheese, shredded Optional Flag Topping: Black beans, drained and rinsed cherry tomatoes, cut in half INSTRUCTIONS In an 8 x 8 pan, spread the refried beans in an even layer. In a bowl, combine the hummus and half the package of taco seasoning. Mix well. Spread the hummus evenly on top of the beans. Top evenly with remaining layers starting with the chunky salsa and ending with the guacamole. Top with cheese and refrigerate for 2 hours before serving. Serve with your favorite chips! Optional Flag Topping: Place a handful of black beans in the corner of the dip on top of the guacamole. Shape them into a square. Place the cherry tomato halves in a few straight lines alternating with lines of cheese in between. Here's another great idea, and one that will keep all week in the cabin on your vacation provided it's not gone the first couple of days! July 4th Puppy Chow Mix (Courtesy of Baby Savers) 1 cup milk chocolate chips 4 cups Rice Chex cereal 1 1/4 cups powdered sugar Red, white and blue Peanut M&M's 1 cup Whoppers INSTRUCTIONS 1. Line a large baking sheet with wax paper or parchment paper. Put your 4 cups of cereal in a large mixing bowl. Set both aside. 2. Put the milk chocolate chips into a microwave-safe bowl. Microwave on high for 30 seconds. Stir. Repeat in 30 second intervals until the chocolate is fully melted. 3. Use a large spoon to drizzle the melted chocolate over the cereal. Gently mix as you drizzle, making sure to coat the cereal evenly. 4. Place the powdered sugar in a 1 gallon zip-top bag. 5. Carefully scoop the chocolate-coated cereal into the bag with the powdered sugar. Seal the bag and shake it to cover the cereal with the powdered sugar. 6. Let sit for 1-2 minutes, then spread it out onto the prepared baking sheet. let dry for 1 hour. 7. Put your cereal back in the large bowl and gently mix in the Whoppers and M&Ms. ENJOY!!

Have you been to see the Big Spring? Located in Palms Book State Park (about 15 miles or so from the Resort) is Kitch-iti-kipi, Michigan's largest spring and named "Mirror of Heaven" by early Indians. Big Spring is emerald green in color, 200 feet across and 40 feet deep, maintaining a constant 45 degree temperature all year round so it never freezes. There are beautiful trout that swim near the bottom where the 10,000 gallons a minute gush through the limestone. You'll be able to take a raft from the shoreline via cable out to the middle and look through the viewing windows to see below. They have a picnic area, modern toilet facilities, gift shop, ice cream and beverages. If you haven't seen the Spring, get it on your list of "to-do's" while you're visiting the U.P.!

Have you ever heard of them? It's a cross between a banana and a s'more. Just split a banana about 2/3 of the way down (through the skin and the actual banana), pry it open, stuff it with toppings, wrap it in foil, and place it over the campfire! You can make any kind of banana boat you want. Try stuffing in some milk chocolate chips, mini marshmallows, and sprinkle it with Golden Grahams. Or, bump it up a notch and go the peanut butter route. Stuff in some peanut butter (peanut butter chips might be easier) and regular chocolate chips. Or if you really want to get crazy, make a strawberry hazelnut banana boat with strawberries, Nutella and chopped hazelnuts...YUM!

If you have either a Crock-Pot or Instant Pot and can squeeze it into your vehicle on your trip, this may make your week a whole lot easier! I don't know about you, but when I'm on vacation, I really don't want to spend my entire time cooking. Pay close attention to the forum posts regarding meals and what to eat. There will be lots of ideas for you if you have either a Crock-Pot or Instant Pot! Here's another thought. Have you ever considered using a meal plan sheet? If you haven't ever tried it, it's a great way to have your week organized and ready for grabbing the necessities before you leave the last big city with the grocery store on the way here. Here's an option for you: https://www.greenchildmagazine.com/weekly-meal-planner-free-printable/ What I like about this one is that you can write the date in each of the colored boxes by the day of the week, and there's a shopping list right on it as well. If you're going to be sightseeing one day and don't need groceries for that day, just mark that down under the day of the week. On Wednesday, for example, just write down that it's the Resort Potluck and what item(s) you're going to bring to share. This meal plan will require a bit of forethought, but man, it will make your week so much more enjoyable!

Honestly, is there a better combination in food than S'Mores? Thought you might be interested in another easy recipe for S'Mores dip in a cast iron skillet that you can make right over the open fire. Sure, you can cook marshmallows over the heat and stick a Hershey candy bar piece on the graham cracker and do it that way, but......when you can make an entire cast iron skillet full??? Enjoy!! Ingredients Four Hershey’s Milk Chocolate Bars Graham Crackers Marshmallows Instructions Spray the cast iron skillet with spray butter. Add a layer of Hershey’s Milk Chocolate bars. Place a layer of marshmallows on top. Lay on the hot coals until the marshmallows are melted. They obviously won't get brown since they are on top, but they should melt. Watch this closely though, you don't want burned chocolate! Remove from heat and let cool for 10 minutes. Grab the graham crackers and dig in!

Haven't done this, but man does it look like a blast! Here is a link to the website out of Munising that handles tours. https://www.paddlepicturedrocks.com/

Well, in theory, a fish meal that you catch from our fresh spring-water lake sounds fantastic! But, in the event you don't get that lucky, keep it simple while you're relaxing here in the UP. You're not going to want to spend all your time in the cabin cooking. Crockpot meals or Instant Pot meals make things super easy. Don't forget, the fire pit is also available at the north end of the resort for any meal that you want to prepare there. I think this forum is going to be great for guests to post what recipes have worked for them in the past. I'll start with an easy one you can do over the fire! FIRE PIT NACHOS Equipment you'll need: Dutch Oven with a lid, a fireproof mitt, cutting board, knife and can opener. 1 tbsp. oil 1 bag tortilla chips (probably not the thin type. These need to be more substantial) 1 small can red enchilada sauce 1 cup Mexican shredded cheese blend 1 - 14.5 oz. can drained black beans 1 large cubed avocado 5 green onions chopped up 1 handful chopped cilantro lime wedges (you choose how many) First, oil the bottom of the dutch oven to keep the tortilla chips from sticking to it. For layer one, start with 1/3 of the tortilla chips, then drizzle 1/4 of the can of enchilada sauce, 1/4 can of the beans, 1/4 cup of cheese, a few pieces of avocado, green onions and cilantro. Make a second layer exactly like this over the first layer, starting with the tortilla chips. For the last layer, use the last 1/3 of the chips, 1/2 can of remaining enchilada sauce, 1/2 can of remaining beans, 1/2 cup of remaining cheese, ad the rest of the avocado, onion and cilantro. Cover the dutch oven and place it on the metal grill over the campfire for about 10 minutes until the cheese has melted. Serve with lime wedges. This recipe will make about 2 dinner servings, so plan accordingly. Personally, I like it with more cheese than 1 cup. Who doesn't like cheese! Now it's up to you all to post your favorites! They can be meals you do over the fire, or meals you've prepared in your cabin. Nothing is off-limits in terms of food, so have at it!