Well, hello again. I want to tell you about day 2 in Sheboygan, WI. I mentioned the fact that we went to a big ceremony. It was really impressive. They really went all out for this event, and I enjoyed the festivities... for the most part. One part that really impressed me was the High School band that came out with tons of enthusiasm, and that's all I have to say about them... terrific enthusiasm.
The most impressive part of the ceremony was this gigantic American flag they brought out for the ceremony. This flag was HUGE, and it took roughly 40 men and women, all serving in some way, law enforcement or military... to display it over the field. It was easily the largest flag I have ever seen.
The really cool part of the day occurred after dusk, so my camera became obsolete without a tripod (which I don't have, not that I would have carried it into the restaurant...) We went to this really impressive restaurant called Majerle's Black River Grill. We drove through all sorts of residential areas into this completely secluded, wood covered area, apparently in the middle of nowhere, when we drove up to this gem. Cars parked everywhere at 8PM on a Wednesday night. IMPRESSIVE. We got the most incredible seat, next to a picture window, facing a wooded area, where they leave feed out for the area wildlife. 
While we were sitting enjoying our curds (no whey, the curds were yummy though), a raccoon came creeping up, which was incredibly cool. As we were finishing our meals, a deer walked up to enjoy a late night snack. While the doe ate, a raccoon came over and shared the snack. I was thrilled. As we left, we spotted a little fox in the road, exploring, scavenging. It was complete awesomeness. We then found a nice secluded spot where we could put our toes in Lake Michigan on a private beachy area. That's all I could do... that water was FREEZING!!! Cool stuff. Great trip so far. Today, we are headed to Sheboygan Falls and Green Bay and to see whatever else comes up.
Once again, our plans are just outside te slight risk. There is a moderate risk to our southwest... Hmm... how badly do I want to go to Green Bay??? I would load a pic of that, but it's not cooperating... You can see it here...
Have a great day!!!
~Dewdrop
Thursday, June 26, 2008
Day 2 in Sheboygan
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Oh i love that photo. that is spectacular
ReplyDeletelooks like a great ceremony. have a great trip, we've got a few more days at the beach before we head home.
ReplyDeleteIsn't it funny how those of us from the south think of water in summertime.
ReplyDeleteIt is supposed to be refreshing and warm enough (yet cool) to just jump in. I mean, come on... it's summertime!
Don't those people up north know that? ;)
Oh, and send those animals to my yard for me, would ya?! Glad your having fun and getting to see and experience some neat things. :)
Lilli, Most amazing flag display I have ever witnessed. I am glad I was able to capture it.
ReplyDeleteNicole, It was truly a terrific ceremony and trip for that matter. Sounds like you guys are having a terrific beach trip too. How wonderful!!
Christine, I know... cold and summertime just don't jive. What's up with that?! I wish I could have brought those animals with me. SO COOL!
Awesome wildlife stories and flag shot. WTH is a curd?
ReplyDeleteIt was an incredible flag. Thanks. A curd is the result of a part of the cheese making process. If they are fresh, they squeak. Very cool. Here are a couple of links, and here is an interesting statement about them...
ReplyDelete"A cheese curd is an orangish cheese byproduct that feels like Silly Putty but tastes a lot better. It was invented accidentally by UW cheese scientists attempting to create an object of pure cholesterol that would still squeak. Rats who are fed this remarkable food develop an unusual capacity to polka and drink beer." lol
Found another cheese curd site...
ReplyDeleteHere is the process from milk to squeakalicious Cheese Curds:
Milk Intake: Quality milk is the starting point for quality cheese curds. It takes approximately 10 pounds of milk to make 1 pound of cheese.
Testing: All cheese plants constantly screen incoming milk samples for quality and purity.
Standardization: The milk is weighed, heat treated or pasteurized for product safety and uniformity.
Starter Culture: Starter culture is added to help determine the flavor and texture of the cheese.
Coagulant: A milk-clotting enzyme called rennet is added to coagulate the milk, forming a custard-like mass.
Cutting: Cutting begins the process of separating the liquid (whey) and the milk solids (curds).
Stirring & Heating: The curd and the whey are cooked and stirred until the curd reaches the desired temperature and firmness.
Whey Draining: The whey is drained, leaving the tightly formed curd.
Curd Transformation: The Curd Is Born!