Little River Casino Resort and RV Park, Manistee, Michigan
Through the LORD’s mercies we are not consumed, because His compassions fail not. They are new every morning; Great is Your faithfulness. Lamentations 3:22-23
It was a perfect morning! The kind when I love to get out before breakfast and take a walk. The temperature was perfect, there was a slight breeze . . .
Perfect!
Since it was early, we were able to walk around the giant parking area here without fear of being run down by anxious gamblers.
Then it was breakfast and a walk downtown and back up their River Walk.
What a nice place! Top three of my personal favorite downtown areas of all the places we’ve been – the two others being Charleston, South Carolina and New Orleans.
Since I’m a couple of days behind on my blogging, I’m going to cheat a little. Hope you don’t mind.
A couple of days from now, we stopped at the Manistee Visitor Center because I’d read they had self-guided tour maps and information. What a wonderful book they’ve put together! It has eight sections, two of them being Downtown and the River Walk. This book has directions, length of tour, history information, and if you hold your phone up to the weird looking squares, you get a video tour! Because of this book, I’ll be able to tell you a little about some of the pictures we took (very few pictures) – things we didn’t know at the time. 😊 But if we’d known about the book, we would have paid more attention to what we were looking at.
There are access points for the River Walk all along the street. Once we walked the street as far as we wanted, we headed to the River.
We saw a lighthouse and wanted to get closer,
so we walked, and walked and it got closer and closer, and then we discovered – –
we were on the wrong side of the river!
But we (well, Blaine) could hear waves crashing somewhere to our left, so we walked – right into this nice Park area.
We went down to the beach and there was this break-wall.
The waves were rolling and crashing – and I mean really rolling and crashing!) on one side, the other almost completely calm. So strange to see that!
What a blast we had here! And we got a little wet which was also fun!
After spending a few moments here, we left with a promise to figure out how to get to the lighthouse another day – especially once we saw that people were walking out to it.
Time to return via the two-mile River Walk.
We didn’t really need the book information for the River Walk portion of our day, because they have information signs all along the way. We didn’t read many of them though, because the skies were getting dark and although we didn’t mind getting splashed on, we didn’t want to get drenched.
The next two buildings were down a side street where we had parked the Jeep.
Since it was an early day, I cooked a little more elaborate dinner. But before I get into that, you need some background information. Last week one day, Blaine got hungry for lasagna. I had all the ingredients except ricotta, so we stopped at a local Walmart. Bad news for them and for us – – the day before, there’d been a major power outage in town and they lost their cold stuff. They were just beginning to restock with an “emergency supply order”. People were working like crazy to get stuff restocked, but I think it was disappearing as fast as they were shelving. The only ricotta they had was a large one that was twice the size I needed.
I tell you all that to say I had ricotta leftover. Not one to waste food, I searched for a recipe that didn’t involve lasagna or stuffed shells, and I found one for meatballs.
No time like the present to experiment!
I followed the recipe, except to make them bigger. I shoulda kept to the small size, because I had some trouble keeping them together when I was browning them. ☹
Still, they turned out really well! If you’re interested, the recipe is below. “Try it! You’ll like it!”
Tomorrow promises to be a long day, with lots of stops.
RICOTTA MEATBALLS
1/2 onion, minced
2 tablespoons olive oil
3 cloves garlic, minced
1 pound ground beef
1 cup whole milk ricotta cheese
1/4 cup packed chopped Italian parsley
1 egg, beaten
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
1/3 cup dry bread crumbs
2 tablespoons olive oil
1 (28 ounce) jar marinara sauce
1 cup water
- Sauté onion in 2 tablespoons olive oil in a skillet over medium heat until onion is translucent, about 5 minutes. Stir garlic into onion and turn off heat. Transfer onion mixture to a large mixing bowl.
- Stir ricotta cheese, parsley, egg, kosher salt, black pepper, and cayenne pepper with onion mixture until combined; add meat and mix until almost combined; stir in bread crumbs and continue to mix until thoroughly blended.
- Roll about 2 tablespoons of mixture into a 1-inch ball for each meatball. Pour 2 tablespoons olive oil in same skillet used to cook onions. Place skillet over medium heat and brown meatballs on all sides in hot oil, about 5 minutes. Remove excess grease from skillet.
- Pour marinara sauce and water over meatballs in skillet. Stir to combine and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until meatballs are cooked through and no longer pink in the center, about 30 minutes.