Spring has been just as slow coming to Lake Superior’s North Shore in Minnesota as it has in the rest of the state. Due to the late spring, we decided to move our cabin trip back a week in the hopes that the snow would be melted and the hiking good. This was Otis’ first trip to the cabin and we weren’t sure what to expect (other than whining with excitement in his loudest voice the entire drive there and back).
The only snow that remained at the cabin was a couple of drifts just outside the door, which made a perfect source of water for showers. Pete filled 5 gallon pails with snow to place into pots for melting on the wood stove. Yay! We didn’t need to haul water from the lake this trip. During the warmer months, we use a rain water collection system that Pete hooks up each spring, and that was one of the chores to be accomplished this trip. Now it just needs to rain and fill that tank up!
Things we learned about Otis during our trip: 1) The dog-dose of Xanax has no effect on his noisy traveling excitement, 2) he’s content (and quiet!) to be left in the truck while we did a little eating and drinking in town (temps were in the 40s), 3) and while he loves Lake Superior, he doesn’t like the waves if they get too close—he tries to bark them away—it was pretty funny, one of those things you just had to see!
Most of the trails we tried to hike still had areas of snow and lots of mud, so we were limited. We did take the paved (and still snow-covered in spots) trail to the High Falls in Grand Portage State Park and it was spectacular!
One of my favorite places to run is the highway along the shore, with the grandest and most beautiful lake in the world on one side and the pine-scented woods on the other. But I opted to run without Otis, which he didn’t understand—just didn’t feel comfortable running with him while cars and trucks whizzed by at 60+ mph.
The weekend before our trip, I made this noodle bowl recipe, inspired by 101 Cookbooks, where I get so many recipes and ideas. Totally delicious! I packed leftovers for my lunch a couple times and co-workers commented on how great it looked and smelled. Have a napkin or two handy for the slurping and splashing!
Slurptastic Ginger Coconut Milk Vegetable Noodle Bowl
12 ounces whole wheat linguine
1 14-ounce can full-fat coconut milk
1 14-ounce can light coconut milk
10 ounces water
2-inch slice of ginger, peeled and grated (~1T grated)
3 large minced shallots
1 Jalapeno pepper, minced (include seeds if you like some heat–it’s really good!)
1 1/2 teaspoons fine grain sea salt, or to taste
2 carrots, very thinly sliced
A couple big handfuls of fresh baby spinach
2 green onions, sliced
A couple handfuls of shitake mushrooms, stemmed and sliced
6 ounces extra firm tofu, diced
For serving: slivered, toasted almonds, chopped cilantro, and lime wedges.
Bring a large pot of water to a boil. Generously salt the water, and cook the pasta per package instructions. Drain and set aside.
Meanwhile, heat a stockpot over medium high heat. Bring the coconut milk, water, ginger, shallots, and salt to a gentle boil. Reduce heat and simmer for about five minutes.
Add the vegetables and tofu to the simmering coconut milk broth, and cook until just tender, a couple minutes or so. Arrange a pile of noodles in each bowl, and ladle vegetables and broth on top. Finish with a sprinkling of almonds, a generous squeeze of lime and a little or a lot of cilantro—depending on your taste. Napkin in hand, prepare to slurp away!