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A long time ago, I was a child. (I started out as Cathy First from Colon, Mi.) For the past several years I’ve been an adult. A lot of things went on between those two stages of life; probably no more or no less than anyone elses. My husband and I moved to “da U .P” from southern Lower Michigan several years ago (yes we were trolls at one time). We owned and operated and operate Clementz’s Northcountry Campground and Cabins just north of Newberry, Michigan until May 2015. We have grown kids and grandkids (who all live downstate). My passion is life and all that Nature has to offer us and trying to photograph it in unique ways. Our intention in life is to see all that Nature has to offer us. We hope that you will be a part of our adventures as we cruise through our lives together. Come back often!

Thursday, March 22, 2007


Every once in a while, in the evening, Dan and I like to have some cheese, crackers and canned oysters. Sometimes we try out different cheeses or cheese spreads.

We have had a container of unopened Swiss Almond cheese spread for a long time and thought before it expired in 2008, we better sample this cheese spread.

Before Survivor came on, I was fixing us each a small plate of crackers with the spread and a few oysters. I had forgotten to purchase snack crackers so I had to use regular saltine crackers, which isn’t a problem…normally.

I opened the container of cheese spread and realized when they stated Almond; they didn’t mean little pieces or just flavoring. There were good size chunks of almonds in this spread. You couldn’t have spread this stuff on corn dodgers or hard tack, let alone on ordinary saltine crackers. What started out as an effort to assemble two attractive little plates of crackers and oysters ended up being a cracker crumb crusade. By the time I managed to put together 6 or 7 crackers for each plate, the crackers were fundamentally crumbs held together with Swiss Almond paste. I truly don’t know how anyone is supposed to use this stuff for cracker spread. No where on the container does it state “Let warm up to room temperature before trying to spread”. I don’t think that would work any way, other than you might be able to readily remove the almonds from it before trying to spread it.

We ate our mess of cracker crumbs and oysters and watched it lightening and rain. We actually had our first thunderstorm of 2007 last night. I guess spring did officially start, but I thought the Weather Wizards said that it started Tuesday night. The calendar states that Wednesday was the Vernal Equinox. There is still at least 2 foot of snow in the campground but our temps for the rest of the week are supposed to be close to the 50° mark. I am ready for spring, and green grass and buds on the trees, and mushroom hunting. Our spring project to do list keeps growing. Once we know that snowmobile season IS over for the year, then it is hard to not get anxious to get rid of the snow and see green. There is a certain window of time between when the snow goes and when things start to green up that it is just plain ugly looking. That is the time of the year when we like to take our vacation. Usually by the time we return, things are “greening up”. Due to Dan having another knee replacement next month, we won’t be venturing anyplace, so we can always hope for next spring to be our “get away”. I hope by the time he is able to get outside and walk around (has to use a walker for a while) that the campground roads have dried up. Right now, everything is mud and yuck.

One thing you might want to consider though, even with the mud and yuck, IS that the Tahquamenon Falls are going to be “ROARING” with this spring thaw and rain. There have been times in the spring that we have gone to the Falls and you can actually feel the ground rumble as you are walking the ¼ mile to the Falls. It is quite an impressive sight. So just because we are in our “yuck” stage right now, if you happened to be heading this way, DO take time to go the Tahquamenon Falls! It is very impressive (unless you have just recently visited Niagara Falls). Then you could venture on up to the Great Lakes Shipwreck Museum. The museum won’t be open yet, but to view Lake Superior when the ice is breaking up and waves are carrying it to shore, that is impressive too. Mother Nature at her best!

Come on up and enjoy!

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