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2002 Menu For Twenty First Annual
Woman Lake Spring Trip

The planning meeting was held at the Page Sports Bar, in Bloomington, on April 25th and was attended by the usual crew: Ozols, Zieman, Kelly, Woll, and myself.

Everyone was excited because I bought a cabin on Girl Lake during the spring of 2001, but couldn't move in until early June last year, so this is the first year the spring trip moved to my own cabin. WoW – what a relief. A kitchen with some room to work.

Girl Lake Cabin Kitchen

Hence you will find that the meals this year border on the extravagant. Partly in celebration of the new (to me) cabin and partly because we weren't tripping over ourselves trying to cook and the oven, not only worked, but was large enough to accommodate multiple dishes.


 


EVENING MEAL MAIN COURSES

Ingredients for making salads will be available for anyone desiring to make one.
Choice Of dressing is up to whatever one can bring, beg, borrow or steal


Thursday - May 16th

Bruce, Rick, Pat and I arrived around noon and promptly went fishing. Juris and Andrew arrived around 5 PM, only slightly ahead of Jack and Lee. Peter Hunt was last to arrive. Total of nine. Nobody else was coming today.

Beef Roast on Plate

A 25 lb, Black Angus, garlic stuffed, slow roasted, rare roast beef with garlic mashed potatoes, a pearl onion sweet pea melody and homemade gravy. Garlic bread.

Friday - May 17th

Newcomer Mark Grovak arrived today. Now we are ten. Where was he when needed help last night with that 25 lb roast.

**Special Lunch Bonus**

Garlic roast beef sandwiches with horseradish.

Evening Meal

Appetizer: Cooked Shrimp with Cocktail Sauce
Spicy Seafood Marinara (a blend of scallops, shrimp, calamari)
over angel hair pasta. Garlic bread.
Chocolate cheese cake by chef Greenseid.

Saturday - May 18th

**Special Breakfast Bonus**

Freshly baked, pecan topped, Cinnamon Rolls

Evening Meal

Appetizer: Marinated Tomatoes and Mozzarella

Caesar salad with blended flavors
15 lb center cut medium rare, standing prime rib-less roast.
Yorkshire pudding (popovers), baked potato, au jus, and
Crêpe's Suzette by chef Boettcher.

Sunday - May 19th

Mark Grovak left late evening. Now we were back to nine.

**Special Breakfast Bonus**

Freshly baked, pecan topped, Cinnamon Rolls

Evening Meal

Spring Salad garnished with freshly grated parmesan cheese.
Chicken Marsala, with capers and chopped scallions, garlic mashed potatoes, sautéed French cut
string beans topped with toasted almonds.
Apple Crisp, topped with vanilla ice-cream by chef Boettcher.

Monday - May 20th

Evening Meal

Appetizer:
Artichoke/cheese dip with lightly garlic'd,
toasted French Baguettes.

Salad with vine ripened tomatoes, freshly grated parmesan cheese. Baked Manicotti stuffed with spiced Italian sausage,
Garlic, Ricotta and Parmesan cheeses.
Peach Cobbler with Marscapone Pecan Sherry sauce
by chef Boettcher.

Tuesday - May 21st

Everybody went home. No one went fishing today. Even I went home - back to the loving arms of my Mary. Actually I had a doctors appointment.


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Date Created: August 28, 2002
Last Modified: February 29, 2004
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