South Haven

One of the things I missed most living in two land lock states was Lake Michigan. Growing up, many hot summer days were spent driving out the forty miles of rolling fields and blueberry farms to South Haven. The tranquil beach town offers sandy beaches, quaint shops and dockside restaurants making it easy to spend the entire day on the lake.

We spent the day lounging on the beach watching the kayaks and paddle boarders float by.

After we had our fill of the beach we wandered the short walk to one of the local favorite restaurants in town, Captain Lou’s. The unassuming bar sits on the channel offering easy access to both boaters and pedestrians and attracting crowds from all age groups and walks of life. The bar is local favorite almost entirely outdoor deck seating, good food and great live music at night!

We munched on chips and pita with hummus and delicious fish tacos while we sipped Skinny Girl Margaritas (well done Bethany Frankle!) and rum punches.

Captain Lou's

On our way out of South Haven we made an obligatory stop for ice cream at Sherman’s.

The famous dairy bar was established in 1916 by Grandpa Sherman and has been passed down through the family ever since. The creamy treat boasts rich flavors and high quality fruits and nuts and almost all of the products use 100% natural flavors, well worth the almost certain wait in line.

The old-fashioned counter service offers selections ranging from traditional chocolate or strawberry with enormous chunks of fresh strawberries to more modern concoctions such a chocolate covered pretzel and oatmeal cookie.

There’s hand dipped chocolate covered bananas, ice cream bars, shakes, and sundaes. And the serving sizes are HUGE! The “baby” size is a more than generous serving; very glad we didn’t opt for a “single!”

Shermans Ice Cream Bar

Fourth Of July

Every now and then the weather in Michigan can pleasantly surprise you and finally summer will decide to grace you with its presence. This weekend was on of those that makes you forget that 5 months from now you'll be scraping the sheet of ice off of your car with numb fingers and layers of clothes that never quite seem to be enough. I'll be repeatedly asking myself why I moved back here, but for now, its summer in Michigan and this holiday weekend was a solid four days of spotless blue skies and warm temperatures.

Saturday morning I went to the Kalamazoo Farmers Market, open Tuesday, Thursday and Saturdays, May through November. The open air market features a steady flow of patrons snaking through stalls of vendors selling everything from seasonal fresh flowers, local fruits and vegetables, and baked goods to homemade dog treats, jewelry and miscellaneous pantry items.

Kalamazoo Farmers Market

1200 Bank Street

Kalamazoo, MI

We picked up some bread and vegetable as well as some fresh rhubarb. I wanted to make something with the rhubarb outside the traditional pies and muffins and decided on a rhubarb upside-down cake found here

Rhubarb Upside-down Cake

2 1/2 sticks unsalted butter, at room temperature, more to grease pans

1 1/2 pounds rhubarb, rinsed and sliced into 1/2-inch cubes (about 4 cups)

2 teaspoons cornstarch

1 1/2 cups granulated sugar 1/2 cup light brown sugar

2 cups cake flour

1 1/4 teaspoons baking powder

1/2 teaspoon fine sea salt

Zest of 1 lemon, grated

1 teaspoon vanilla extract

4 large eggs

1/3 cup sour cream

2 teaspoons lemon juice.

1. Heat oven to 325 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and sides of the pan. Wrap two layers of foil under the pan, and place it on a buttered baking sheet.

2. In a medium bowl, mix rhubarb, cornstarch and 1/2 cup granulated sugar.

3. Mix the brown sugar and 1/2 stick butter in a pan over medium heat. Whisk until smooth and bubbling, about 2 minutes. Sift together the cake flour, baking powder and salt.

4. Whip 2 sticks butter in a mixer with a paddle attachment for 2 minutes. With your fingers, blend the remaining 1 cup sugar with lemon zest until the mixture is uniform in color. Cream together with the butter at medium-high speed until it is light and fluffy, about 4 minutes, stopping to scrape down the bowl halfway through. Add the vanilla and mix well. Add the eggs, one at a time, mixing well after each addition. Mix in the sour cream, then the lemon juice. (It’s O.K. if the mixture looks curdled.) With the mixer set to low speed, add the flour mixture, 1/4 cup at a time, until well combined. Scrape down the mixer bowl in between the additions.

5. Pour the brown-sugar mixture into the cake pan, then spoon in the rhubarb and its juices. Spoon in the batter so it covers all of the rhubarb. Smooth out the top.

6. Bake for 1 hour and 15 minutes, or until the top of the cake is firm to touch and a toothpick stuck in the middle comes out without any large, moist crumbs.

7. Place the pan on a wire rack, and cool for 15 minutes. Run a knife around the cake, place a plate on top of the pan and turn it upside-down. Release the cake from the pan while still warm or else it will stick.

Yield: 8 servings.

The cake itself is dense and moist, however not overpoweringly sweet. A slight hint of lemon with the tang of the rhubarb balance the caramelized sugars that seep into the cake. I'm guessing my family enjoyed it considering it lasted maybe two days on the counter!

On Sunday we headed to Grand Haven to spend the day on my Aunt and Uncles boat on lake Michigan and Muskegon lake. We spent most of the day anchored in Muskegon lake egging each other to jump off the top of boat. Once your heart began to beat again after the initial shock of the water, the temperature wasn't....too bad.

The boat ride back to the marina was one of the most beautiful sunsets I've ever seen. After living in two land locked states for the past 6 years there are few thing I enjoy more than being on the the lake and in particular the amazing sunsets. The calm of the lake reflecting the array of colors from the sky seeming to set the water on fire, every minute hues more brilliant than the ones before.

Back in the mitten

After high school I couldn't wait to escape Michigan, in particular Kalamazoo. I loathed the harsh winters and a small town I was raised in; so after graduating high school I moved to the most opposite place I could think of; Phoenix, Arizona. I laughed when my friends and family would ask if I would ever move back to my home town, "Hell NO!" After living in Arizona for 6 years and spending 8 months in Denver, I returned home for thanksgiving last fall. I had recently ended my relationship in Denver and for the first time since I had left home I found myself vulnerable and homesick. No one was more surprised than me to hear myself say it, but I wanted to be closer to my family, even if it meant leaving all of my friends and returning to the state I hated.

So here I am, 24 years old and starting over in my hometown. Rediscovering that this place isn't as terrible as I remember leaving it.