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Monthly Archives: November 2009


Gourmet Underground Detroit's content archives are organized by date and catalog the aggregated content of our Features pages as well as our blog.

The Perfect Aviation Cocktail

An elegant vehicle to highlight the profound cherry liqueur that is Luxardo Maraschino, the aviation cocktail has been our house standard tipple for some years now. Ideal for those long summer evenings on the front porch it also works well as an aperitif any time of the year. We’ve gone through several bottles of Luxardo solely in the construction of this vintage drink and even posted our favorite recipe right here at Swigs a few years ago. But as more and more cocktailers discover this classic and share their experiences we found that our favorite recipe has been missing one crucial ingredient.

Only recently has crème de violette become available in the American market. Though not locally procurable to us, we convinced a friend to snag a bottle during his recent visit to New York. From the distributor’s website: “Rothman & Winter Crème de Violette is produced from a careful maceration of Queen Charlotte and March Violets in “Weinbrand” (this distilled from grapes), with cane sugar added for sweetness. Over its three generations, Destillerie Purkhart has produced this liqueur by special request of its regional gastronomy customers. In these local markets, the buyer is most often the “Konditorei” who will use the Violette in special cakes and chocolates.”

Chocolate and special cakes are swell but what crème de violette does to enhance the depth of an aviation is nothing short of amazing. What was a balanced drink of herbs, citrus and the cherry, bitter almond flavors of maraschino is elevated by a floral intensity. After some tinkering we determined that the amount of lemon juice should be slightly reduced to allow the equal proportion of liqueurs more time to shine. As with any good classic cocktail the proportions can be adjusted slightly to your tastes and frankly, we may just be using a touch more crème de violette for a while. We all agreed that the following recipe was the most balanced:

1-1/2 oz. gin
1/2 oz. lemon juice
1/3 oz. maraschino liqueur
1/3 oz. crème de violette
— Shake with cracked ice and strain into a chilled cocktail glass.


Like so many other pre-Prohibition cocktails, we once believed that the aviation was named after some obscure event or person forever lost to the passage of time. But after making this truer version that turns out the semi-transparent color of a bruised winter sky the naming becomes quite clear. Which god do we thank for making one of our favorite cocktails even better?

The Aviation Cocktail on Foodista

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Tale of A Thanksgiving Past

The Saveur folks who fashioned the roast turkey and gravy recipe I decided to use must have been thirsty. Thanksgiving eve found me standing over a simmering broth of turkey neck and giblets, two pounds of chicken thighs, mirepoix, apple brandy and 2004 Cascina Degli Ulivi Gavi. Measuring the portions became most significant during the liquid additions: one for the roiling rich broth, two for me.

Thanksgiving proper we spent the morning driving north to Houghton Lake through spotty snow showers. We sang Over the River and through the Woods even though we weren’t going to grandmother’s house and truly didn’t know the words. Such are traditions. We arrived under a cloud of sparrows peeling away from a bare oak in the yard. They drifted off like a leaf twisting in the wind. The Lions game was on an appropriately fading television signal, I watched the first half and set the turkey into a brine of salt, garlic, ancho chile and cider. Dinner was venison chili. A euchre game broke out. Drinks were cider and a warm, darkberry fruitleather bottle of Castle Rock 2005 Mendocino Zinfandel that was strong enough to sneak up on us.

The turkey went into the oven Friday at 11:00 a.m. A layer of carrots, celery, apples and onions propped the bird up in the roasting pan. A bottle minus a largish glass of Gavi went in along with a stick of butter. There was no shame in drinking Gavi before noon though when it came time to make the gravy I realized I had drunk the wine that should have been reserved. The slight lapse meant nothing since there were more bottles of wine in a box in the breezeway. Further measuring was executed with a perfect bottle of 2005 Domain de la Pepiere muscadet and more apple brandy. “This is one hell of a gravy!” I declared. I soon realized how true it is that a little booze turns you into the person you really want to be and a lot of booze turns you into the person you really are. We all went to bed early.

Saturday morning was a rebirth. We spent the morning hiking the Gahagan Nature Preserve near the small town of Roscommon and spent some minutes at the AuSable River hoping for a glimpse of the otter family I had spotted early one morning in August. A group of float hunters quietly passed us. Each of us silently acknowledged the chance meeting at river’s edge. In the afternoon we felled a dead maple tree in the swamp behind the cottage. It landed directly on top of a fragrant balsam fir no doubt crushing it dead yet filling the surrounding area with the unmistakable scent of tranquility.

The swamp had stiffened in the cold. Snow turned amber from the tannins in the fallen leaves as we trampled a trail out, grunting and snorting like elk. There is nothing like carrying an eighty pound hardwood log on your shoulder over unbalanced terrain to build up a thirst. Rehydration was accomplished first with water, then cider, finally red wine.

A bottle of 2005 Mas Saint Joseph Les Cypres opened magnificently and drank even better. It was full with dried plum and cherry but not sticky and neatly finished with twigs. I was bursting with the hearty glow of cold weather exercise and woodstove heat. This bottle was too good to last in these environs and so near my glass.

Next the 2006 Carchelo Jumilla struck intense with chewy fruit reduction. The Idiazabal cheese was gone and salted peanuts couldn’t cut it, but a dose of sparkling water could. It now tasted like succulent pomegranate seeds and I decided it was still too intense to be called a spritzer.

This new juice and some small tokes in reverence to the spiritual customs of the latest Bohemian culture invigorated me enough for a midnight trek back into the swamp where for a long time I stood, listening to the wind push delicate clouds beneath the radiant moon, doing my finest impression of a pine tree.

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2004 Alliet Chinon L’Huisserie

My wife loves to play a game in which we have to talk about things that happened in the the year indicated as the vintage of whatever bottle of wine we’re drinking. This is apparently a thing. Despite being widely known among my three or four friends as a mirthful, loving person, I routinely reject this request with a blank stare.

However, I’m quite keen on learning what Mr. Philipe Alliet was doing in 2004. Because if his wine is any indication, he may have been practicing black magic or selling his soul to the devil.

As I took my first sniff of his 04 L’Huisserie from Chinon in France’s Loire River Valley, I wondered if my memory was failing me. I thought this particular cuvée was among his mid-level or more modest bottlings, but the nose was so nuanced, so deep, that I thought I must have been mistaken. A Google search or two later, I discovered that in fact the vines of this property were only planted in 2000 and that the 04 vintage was the first bottling of this particular wine.

Dumbfounded, I did what I’ve long done best: I kept drinking.

There’s no escaping the fact that this is superb, elegant cabernet franc. At this point, I’m convinced I might commit a felony to try what is arguably his most notable cuvée, the Coteau Noiré. The L’Huisserie has all the refinement of a classic bordeaux with a dirty, moderately funky aroma and lean but plentiful black fruit on the palate. The nose is accented by tar and smoke, yet it’s somehow beautiful — hardly the angry wine such descriptors as “tar” might indicate. Sour cherry grabs the mid-palate and hangs on to provide a clean, acidic, tannic finish. Absolutely delightful, pleasant wine with real substance to it. It’s hard to believe these vines are so young, but given the quality of this wine, it’s very easy to believe that Alliet may be among the very best producers Chinon has to offer.

The Details
Name: Chinon L’Huisserie
Vintage: 2004
Producer: Philipe Alliet
Location: Chinon, Loire, France
Grape: Cabernet Franc
Alcohol: 13.0%
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Booze Marketing and Gourmet Underground’s First Cocktail Creation

Because I write a small drink column for a local alternative weekly paper my email inbox is awash with press releases from various brands, many of which feel the need to invent a new cocktail that supposedly highlights the qualities of their particular booze.  Often these recipes are comprised of sickly sweet ingredients, or they’re just plain novelty. Even the few that look as if they might possibly be drinkable appear to be created by folks who have never tasted a classic cocktail in their lives. Worse, these companies would clearly rather emphasize their inferior products through marketing campaigns than actually try and compete on a quality for price level, yet they just can’t seem to find an original approach.

Take this recent press release from Old Forester bourbon:

With Black Friday approaching, Old Forester…has created the “Official Cocktail of Black Friday”. Old Forester encourages you to be the FIRST shopper out the door in the morning and the FIRST person home in the afternoon who has their shopping completed for the holiday season so you can then sit back and relax with the Old Forester Black Friday Cocktail.

In the interest of full disclosure, I admit that I have never tasted this particular bourbon. Though it might be the best deal going at $14 a fifth, I have usually made my purchase decision before reaching the bottom shelves. Based on this desperate plea for sales I don’t plan on trying it anytime soon.

The Black Friday cocktail:
1.5 oz Old Forester Bourbon
1 oz Ginger ale
2 oz Cola
Squeeze of lime
Garnish with crushed lime.

Wow, it’s a cocktail as original as Old Forester’s marketing angle. Let me run out and buy a bottle so I can mix it with soda. But wait, to finish it off the brilliant people at Old Forester came up with this little gem: “Note that the green lime represents your money that has been crushed from shopping”. Somebody give these guys a rimshot.

The good folks at Van Gogh Vodka scoff at this one puny cocktail recipe to celebrate the day after Thanksgiving. To help sell their vanilla, Dutch caramel, blue, pomegranate, double espresso, and açai-blueberry flavored vodkas, they came up with a cocktail for each day of the twelve days of Christmas. Pretty clever.

So gather round the fireplace and throw back a few “caramel pumpkin cheesecake dessert shots”. If those are too sweet for you there is always the “gingerbread cookie” martini or the “candy cane lane” cocktail. The deal is, you give them $150 bucks for a bunch of flavored vodka and in return you get adult onset diabetes.

This lack of creativity is not limited to liquor brands. You think wine is a drink only for stuffed shirts and princesses? Think again.

8-Bit Vitners… is responsible for this new take on wine consumption. Owner Mike James came up with the idea when searching for a way to combine his two passions, wine and video games, and created his first vintage (rightfully named Player 1) as a result.

Player 1’s accessible and approachable style, and James’ whimsical recommendations on the label to enjoy the wine while playing Mega Man 2 on the NES or Shadow of the Colossus on PS2, are responsible for introducing wine culture to a new demographic and adding a new, hip twist to the industry.

Good luck with that, Mike.

So in honor of November, which as everybody knows is National Sleep Comfort Month I have created my own specialty cocktail I like to call, The Dozer. Simply pour fifteen ounces of Old Forester bourbon into a large plastic tumbler, add one ounce of water, one cup of superfine sugar, and a twist of lemon. Recommended pairing suggestions are turkey, warm milk and reality television. Sweet dreams.

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2008 Peillot Bugey Pinot Noir

Pinot Noir is the grape that makes my absolute favorite wine: red burgundy. Of course, the real secret to burgundy is, as the adage goes, location, location, location. This is more accurately referred to as terroir — or at least, a significant part of terroir — within the lexicon shared by those of us with stained teeth, diseased livers, and big smiles.

Among the areas of France that has provided some surprisingly pleasant treats over the years is the stretch of winegrowing regions south of burgundy that run somewhat near the Alps: the Jura, Savoie, and Bugey.

So it was with some surprise that I didn’t fall head over heels in love with a pinot noir from a Bugey producer I’ve come to respect, specifically the 2008 pinot from the Peillot family in Bugey. As I drank a few glasses, I jotted down the following notes:

All the elegant berry fruit of a decent burgundy but lacking the bracing acidity and/or smoky quality that the best of those have to offer. Rather, there’s a bit of peanut shell in the finish, a dry minerality in place of the tartness I’d hope for. I alternate between loving this and having only modest interest in this.

After another drink later on, I decided that the dusty, fruity nature of this particular bottle was appealing but needed food to round out and cut down the concentrated, saturated flavors. I love elegant berry fruit, and I love the chalky finish that this wine shares with some of its Loire Valley pinot cousins. But without some acid or some food to tame this natural wonder, the wine occasionally wore on me. So I’m left confirming my initial impression: This is really wonderful, well-made wine. But for once, the intensity of a naturally made wine was too much for me to handle on its own.

I wonder if the salmon dish with a bit of lemon I made the day after might not have made this sing to me. I’ll give that a try next time, but if anyone has other ideas, send them my way.

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A Few Tips for Quality Kombucha Tea

I have been making kombucha tea long enough that my mother culture has spawned multiple babies, many of which have gone to friends. I even know of a grandchild. It is one healthy SCOBY, indeed. Initially cultured from a couple bottles of GT’s, I have raised it to the point where each three liter batch I ferment produces a baby at least 10 millimeters thick, if not thicker, and some really tasty kombucha. Here are a few details that I believe have helped me to succeed:

1. Use a fine grade tea: Though I only have anecdotal evidence to support this, using a good, loose-leaf tea has worked amazingly well. Bagged tea always seems to take longer to ferment. Does this mean there are more nutrients in a quality loose-leaf? Perhaps. I like oolong best. The flavor is milder than black tea and it makes for a lighter, better looking product.

2. Be consistent: Though the type of tea might change, I use the same formula for every batch. Each three liter batch will yield…Read the rest of this article at Total Kombucha

A healthy batch of fermenting kombucha
A kombucha baby SCOBY with personality?
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On the Road with Beer and Wine

I left my house this morning on what I thought was a search for myself and humanity in general but turned into a business trip and a stop at the Liquor Barn in Lexington, Kentucky. It seems we are always walking over bodies just to witness something new so I took a recent Oktoberfest discussion as opportunity to sample again a festbier I previously dismissed as average.

Paulaner Oktoberfest Marzen drinks fantastically easy. Charming aromas of baked bread and prune spread invite a sip of mellow, turning not crisp but complete. It is amber and malty and just as drinkable as my friends say.

When I turned the ignition key at 7:30 a.m. Brazilian post-punk rushed horizontal from the speakers. A gaping hole in Eight Mile Road jarred my teeth soft. There are holes everywhere. There’s a hole in the fabric of space and time, a hole in the fabric of my sock, a hole where your soul ought to be. There’s a hole in the bucket, dear Liza, a hole in my apple and holes dug by laughing children in the sandbox of their providence. I avoided the holes into Ohio.

I passed irrigation channels lined with the autumn bloom of white, lavender and gold. I passed cattle marked for slaughter and rows of corn stalks brown and dry in the wind. I stopped in Toledo for a downtempo compilation from Swank Recordings out of Vegas. Psapp’s Rear Moth has the distinction of being the only tune I have ever heard that makes use of a squeaky toy as serious instrumental accompaniment. A good soundtrack helps to melt away the concrete. Other artists somehow arranged piano keys and drumbeats into my feelings.

The Liquor Barn calls itself a complete party stop. It was there I also bought my dinner of a four ounce package of Capriole fresh, chived goat cheese, a small baguette, black Cerignola olives and Marcona almonds. These goodies paired well with the beer but even better with a bottle of Domaine la Montagnette Cotes du Rhone.

The tangy cheese, the crusty bread, the salty olives, the nuts, the cherry reduction of the wine, round and bursting, the herbed stones, it all made me want to be with myself but I already was. I think the wine is sensuous in the same way that a girl’s soft flesh dripping ocean saltwater and the smell of palmetto is. It makes me want to dress up in fineries and spend an evening with my beloved, which surprises me because I always thought I was only romantic in theory.

Before I arrived in Lexington I passed Florence, Kentucky where I spent the summer of ’98 playing bar tricks on transient airline attendants and drinking Long Island iced teas with a bartender named Rusty. I know it from the water tower that exclaims, “Florence, Y’all!”.

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Baudelaire Eyo

My co-blogger and venerable restaurant reviewer Todd will soon have published a column about Jolly Pumpkin’s new storefront brewpub in Ann Arbor. In anticipation of his moutherwatering wordsmithing, I thought it appropriate to post a few notes about a unique beer being served up at that location.

Brewmaster Ron Jefferies has apparently been trying out some new recipes under assorted pseudo-brands that are as whimsical as his recipes. Among them is cleverly titled Baudelaire Eyo, a saison brewed with hisbiscus, rose, and other herbs and flowers. I’ve read a review or two online where the reviewer’s bottle arrived with its contents flat and uninspired, but I’m pleased to say that mine was quite effervescent, exceptionally well-balanced, and very drinkable. It pours with a dark, amber-ish tone highlighted by pink-ish hues when struck by the window light. Aromatically, it’s aggressively funky but almost sweet, surely a sign of its herbal heritage. Predominantly funky on the palate, the flavor is in lock-step with the nose, showing a bit of sweet, floral nuance in the mid-palate and finishing dry.
Jolly Pumpkin is, as a farmhouse brewery, known for some bottle variation, a notion with which I have no qualms. But if most bottles I had going forward were to drink like this, I’d say Eyo ranks with Bam Biere, Perseguidor, Oro de Calabaza, and Luciernaga as one of the epic classics among the growing number of American farmhouse ales, competitive even with its French and Belgian counterparts. It’s my sincere hope he bottles this magic elixir and gets it on store shelves in the future.
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A Mighty Fail

It seemed for a while that bagged tea was becoming passably drinkable. Restaurants were carrying Jasmine Oolong and White Tea in little silk bags with extra room to allow the broken leaves the chance to expand a bit and reveal their true flavors and aromas. For sure, no bagged tea will ever replicate the flavors or aromas of “real” leaf tea, but much like well-made boxed wine, it has its place in the market and, in a pinch, it was finally starting to serve me well.

Then tea got trendy.

* * *

Florida isn’t a place I generally like to spend my time, and it’s the last place I think of when I imagine sipping on a hot, fresh cup of tea. But when work took me to Orlando, away from my sizeable office stash of loose leaf, I needed a delicious cup despite the heat. The hotel, better than most, stocked Mighty Leaf-brand tea in pounches. Earl Grey, English Breakfast, Mint Verbena, and Orchid Oolong, among others.

Described on the box as being sweet and floral and presented in one of those pretty, roomy silken bags, the tea nearly moved me to sue for false advertising since it tasted more like Australian Shiraz than tea. Oolongs dried with blossoms still retain true tea flavor and usually have a light, natural sweetness and autumn leaf aroma from the flowers. Actual steeped flowers or sweet herbs can have sweetness, but again, there’s an inherent natural depth. But this Orchid “Oolong” reeked of bubble gum and tasted like tropical fruit, suntan lotion, and pina colada.

Why ruin a good thing? Keep the silken bags, the overpriced boxes, the fancy packaging, the cheesy name, and the consultant-driven marketing plan. No problem. But why concentrate some quasi-natural orchid flavor and soak an oolong tea in it to the point it’s more reminiscent of fruit punch than a quality cup?

The straight black and green teas weren’t bad, but whether I’m in a steamy southern state or staying warm in Detroit, I’ll be avoiding the Orchid Oolong in the future.

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A Weekend in Chippewa County

There’s a marked change in atmosphere where I-75 narrows somewhere north of Bay City. Farmland gives way to mixed hardwood and evergreen, M-23 separates off to the east taking a good portion of RV traffic with it, and gone are the concrete walls that divide road from country.

You’re up north.

Last spring a fire raged across the jack pine forest near Grayling, the sole habitat of the endangered Kirtland’s Warbler. The jack pine is a pioneer species, its small, hard cones opening only when exposed to the heat of flames, thus renewing a matured forest no longer useful to the birds. This is the natural order of things, though a few area homeowners no doubt complained of the nuisance. Today, blackened trunks of the dead stands of trees are still visible from the highway even at dusk while racing north at 75 mph. But it’s no more a graveyard than the rows of brown and dry corn stalks found further south that will be turned back into the soil. The earth eventually swallows itself one way or another.

Farther up flows the Indian River, part of the inland waterway that connects Lake Michigan to Lake Huron and also the range boundary of a small elk herd that still manages to roam the northern Lower Peninsula despite an abundance of predators gamboling about on four-wheelers. Beyond the river, forest, beyond the forest, the Mackinac Bridge, lights strung high along the topmost suspension cable a signpost for sailors traveling the straights both east and westbound.

Crossing the straights of Mackinac by bridge can either be a leisurely coast during mild weather or, when the wind is blowing across the span, a white-knuckled fright fest with every gust. In any case, I never fail to think about the unfortunate fate of Leslie Anne Pluhar and how her memory will forever be tied to a 1987 Yugo that was blown like a leaf to the depths below. It is said that divers searching for Leslie’s body found a junkyard’s worth of vehicles resting on the lakebed. Meanwhile, area Ford dealerships had a run on the new Explorer SUV.

The first thing my seven-year-old daughter, Audra, bid farewell to upon leaving for home after a long weekend in the UP were the dirt roads. I learned the hard way a few years back after a vacation near Pictured Rocks National Lakeshore that a low-slung family wagon was not the most appropriate vehicle for the area. It took three days to lose a piece of the nose and the entire undercarriage engine guard. I drive slower now and avoid the larger stones. If it weren’t for dirt roads there wouldn’t be anywhere to go. We stayed at a house on Piatt Lake, miles and miles of dirt roads back from M-123. Two-tracks and logging trails branch off in all directions. These are fun to explore though treacherous for owners of low-slung family wagons. Naturally, cell towers are not priority in a county with a population lower than the average inner-ring Detroit suburb.

Getting around late at night in the UP requires a different set of navigation skills. Driving directions may include mileage between dirt roads and spotting landmarks like a Smokey Bear sign or the little house with the candle in the window. When you eventually reach your destination it’s handy to have a bottle of whisky nearby. The glass to pour it in is optional.

We awoke Friday morning to a frigid wind blowing hard from the northeast and whipping up a small froth on Piatt Lake. Eager to begin our exploration we made a pot of coffee and a large breakfast of sausage gravy, scrambled eggs and fried potatoes. Soon after breakfast we headed north toward Whitefish Point.

Essentially fictional, the village of Whitefish Point is nevertheless known as the cranberry capital of Michigan. Presumably due to the one, century old cranberry bog two miles down Cemetery Road. The point itself is a compound of museum buildings commemorating the hundreds of ships Lake Superior has swallowed over the years. The main building houses artifacts recovered from wrecks near the point. There are photos and paintings and plaques detailing the last minutes of sailor’s lives. Gordon Lightfoot’s Wreck of the Edmund Fitzgerald is piped into the room. It’s all very reverent and sad. There’s a boathouse, the lighthouse keeper’s quarters, the lighthouse, a snack shop, and a gift shop with all the requisite mementos that people require when they travel to see far away things of interest.

A platform leads over the dunes and onto a coast where time falls away into the surf. Whole trunks of cedar, red pine and birch lay bleached and gray, some with their roots still intact, some forty feet in length, swept in from the Canadian shore and strewn about as if they were twigs. The northeast wind howls here, forcing white-capped rollers five and six feet high to break over flat stone disks of blue and orange that line the margin. Further in, sand the color of the stones drifts against the bones of trees making patterns only nature can. I stand and look where I’ve been as waves of sand obliterate my footprints in minutes as if I were never there.

Three fingers Riley roams these shores. Once a sailor on a doomed freighter heading east with a load of ore, Riley’s body washed ashore near the point and soon froze in the surf ice. A young Coast Guard Petty Officer on duty after the wreck was charged with exhuming poor Riley from his wintry tomb. While chopping through the ice with an ax he unintentionally removed a finger. Nowadays, in the half-light of dusk, Riley searches on.

We escaped the ghosts of the point and headed into Paradise for a whitefish dinner. The wind had eased and a cold rain began to fall. We stopped at the IGA and picked up six packs of Bell’s Two Hearted Ale and Wisconsin’s Stevens Point Brewery Belgian White Ale. One advantage of vacationing in the Eastern UP near where the Two Hearted River flows into Lake Superior is that just about every convenience store and gas station has a six pack of Bell’s for sale. Back at the house I donned my rain gear and roamed the woods with my Labrador, Ginger, until dark, and then relaxed fireside with a few bottles of beer.

A steady rain continued through the morning and eventually eased into sporadic drizzle. After a couple of hours of tossing Ginger’s ball into the lake we drove to the lower falls of the Tahquamenon River. Tannins leached from the cedar and hemlock swamps that drain into the Tahquamenon River color the water amber. Besides being the second largest waterfall east of the Mississippi, the river is perhaps best known from the epic poem by Henry Wadsworth Longfellow, The Song of Hiawatha.

And thus sailed my Hiawatha
Down the rushing Taquamenaw,
Sailed through all its bends and windings,
Sailed through all its deeps and shallows,
While his friend, the strong man, Kwasind,
Swam the deeps, the shallows waded.

Up and down the river went they,
In and out among its islands,
Cleared its bed of root and sand-bar,
Dragged the dead trees from its channel,
Made its passage safe and certain,
Made a pathway for the people,
From its springs among the mountains,
To the waters of Pauwating,
To the bay of Taquamenaw.

A boardwalk and a couple of overlooks allow access to two of the five lower falls. From here you can hike a moderately challenging four miles to the upper falls (we conquered this several years ago). There’s also a loop that runs to the campground and along the entry road back to the gift shop. As we studied the trail map Audra went exploring a small stream that coursed down the high banks and under the boardwalk. Out of the corner of my eye I watched her foot slip into the ankle deep water getting a good soaker. She looked around to see if anyone noticed and casually shook the water off her foot and began leading the short but rigorous trail, skirting deep ravines, marching steadily forth beneath the trees.

The trails at the upper falls are paved and terminate at stairs that lead down to two outlooks, one at the brink of the falls, the other downriver. Signs indicate there are about 200 steps between both outlooks. We lost track before those counts could be verified. We suspect the signs are short by a step or two dozen. At any rate, climbing all those stairs made us thirsty. Fortunately for us, rebuilt on the site that was once logging camp #33, and adjacent to the upper falls parking lot, is a log complex containing a souvenir shop and Tahquamenon Falls Brewery & Pub. We settled in for a couple pints of balanced and tasty Falls Tannin Red Ale and whitefish sandwiches to refuel for one last hike.

Just north of the Tahquamenon lies a vast stretch of peat bog. A trailhead two miles down a rutted two track near the lower falls allows access to a network of hiking trails traversing this strange and beautiful ecology. This is moose country. Always the adventurer, Audra discovered a small foot trail that led to a narrow boardwalk over a quaking bog. A quaking bog is formed by a layer of peat about 18 inches thick that rests on top of water. It feels something like a water bed. Growing over this layer of peat are lichens, bright green and blood red mosses, and hundreds of pitcher plants. Another half mile stroll took us to Clark Lake. In the quiet of early evening we felt as if we were the only humans on earth. Not one of us wished to leave this place of peaceful beauty.

Our last night on Piatt Lake I stayed up late hanging around the fire and drinking from a growler of Falls Tannin Red Ale. Unseen animals rummaged in the brush. I wanted to get drunk by roasting the heart of my enemy on a stick and howling into the night but since I had no heart to roast I simply finished the growler and the rest of the Two Hearted besides. In a dim way I felt the sap running through the trees and the pull of the moon on my blood. Here I stood on a piece of country that can change a person, the details of which become a part of him and endure through all the small tragedies of routine. This is the Upper Peninsula of Michigan.

The next morning we headed south toward home. Obligatory smoked whitefish was procured from a tiny smokehouse in St. Ignace. I splurged on a bag of beef jerky that Ginger promptly crawled into the front seat and ate while we ordered coffee and other goods at the fudgemaker’s in Mackinaw City. After one last stop at Mackinaw Pastie and Cookie Company for a half-dozen frozen pasties the north was behind us but in no way forgotten.

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