Brother Harlan is fond of paraphrasing the late UP author Jim Harrison quoting Jack Nicholson:
"... something Jack Nicholson had said to me more than a decade ago after I had overfed a group in his home: 'Only in the Midwest is overeating still considered an act of heroism.'”
The quote is from Harrison's book "The Raw and the Cooked", which family can find conveniently located among the cookbooks on top of the kitchen cabinet kitchen. The concept is not new to us at the Lake House. Heroic eating is pretty much de rigueur as evidenced by the Spring Trip repasts. But we managed to take it to another level this trip.
In no particular order, herein a partial compilation of the "Heroic Eating" we indulged in over the almost 3 weeks at the Lake House this fall trip...
Chicken Noodle Soup
Meal: Lunch Chef: Harlan
Notes: Homemade chicken stock with big Italian noodles
Pikenagi Donburi Bowl
Meal: Lunch Dinner Chef: Mike
Notes: Pike backstrap fillets grilled with unagi sauce served on a bowl of sushi rice.
Yooper Spaghetti Bolognese
Meal: Dinner Chef: Harlan
Notes: Bolognese sauce made with cudighi meat and ground beef.
Meal: Breakfast Chef: Papa
Notes: On Demand Morning Fry Chef - Egg Specialist
Tasty Northern Pike
Meal: Dinner Chef: Mike
Notes: Fresh caught pike sautéed in butter, garlic, onion, tarragon, wine, parsley.
Honey Mushroom Omelette
Meal: Second Breakfast Chef: Harlan
Meal: Elevensies Chef: Brian
Notes: Including Wendy's first Shag Lake fish catch in over 50 years.
Beef Tongue Pot Roast
Meal: Dinner, Lunch, Elevensies Chef: Harlan
Notes: It was delicious. Wendy refused to try it. For reasons I cannot explain, no pictures were found of this multi-meal treat. Substituting a found internet image:
Grilled Rack of Lamb with Zucchini and Garlic Mashed Potatoes
Meal: Supper Chefs: Roy and Roxie Grillmaster: Roy
Notes: The centerpiece of a birthday celebration
Sinigang Fish Soup with Yooper Fish Stock
Meal: Dinner Lunch Elevensies Chef: Mike
Notes: Filipino style sour and savory fish soup made with fresh caught pike fish stock
Meal: Lunch Chef: Papa
Notes: Made with potato water from Roxie's mashed potatoes
Yooper Filipino Breakfast
Meal: First Breakfast, Second Breakfast Chef: Roy
Notes: Fried rice, poached egg, furikake seasoning, potato sausage
Fried Fresh Caught Brook Trout
Meal: First Breakfast Chef: Harlan
Notes: Last & only Escanaba River trout caught & kept on the last day of the trout season.
Grilled Ribs and Baked Potatoes
Meal: Supper Grillmaster: Mike
Notes: Roy left these ribs behind in the freezer. I was happy to have them.
Meal: Lunch Chef: Harlan Microwave Operator: Mike
Notes: Harlan left this behind in the freezer. I was happy to find it.
Meal: Supper Chef: Harlan
Notes: Harlan's Yooper Cioppino, featuring Shag Lake bluegill and fresh caught pike was the piece de resistance of this heroic eating marathon that would have made Jim Harrison proud. It's featured in the top image of this post, and worthy of repeating a video clip featured elsewhere in this blog.
Apple Cake and Blueberry Sugar Cookie Trays
Meal: Breakfast, 2nd Breakfast, Elevenzies, Afternoon Tea, Baker: Wendy
Notes: Wendy sent and brought several of her baked goods specialties to be enjoyed throughout the day by those who should and those who should not be enjoying these treats. I count myself among the latter. But they were really really good. And somehow I didn't get pictures. Probably because I was consumed with guilt every time I snuck another piece.
I'm sure more was missed. Sandwiches, snacks, grilled chicken, pasties, cudighi sandwiches on the road, Papa's chili, dining at the Up North Lodge, the list goes on. When you set out to eat heroically, it's not easy to document it all.