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As the changing of the season makes the crisp October air shift into a cool breeze, I invite you to take a stroll down Ludington Street.
The sun shines down, warming your cheeks and nose as the cool breeze drifts up from Lake Michigan, making it the perfect
opportunity for a deep breath or a walk with friends.
Tour our quintessential small town with fresh eyes. Stop into businesses you have only viewed on social media but never quite make the time to actually walk through their doors, always saving it for tomorrow.
Make this an opportunity to support local small businesses, stopping in for locally roasted coffee at Up North Roast. The smell of their Yooper Nuts coffee drew me right in, wafting through the air as the leaves fluttered in the breeze around me.
Supporting not only our neighbors, but also our futures in this community.
It's those simple moments we take, strolling down the newly paved main street, breathing life back into our community, that make the difference in our day-to-day lives.
So remember to be a tourist in your own town, taking small moments for the simple things.
Honey Garlic Glazed Venison Loin &
Roasted Sweet Potatoes
(Gluten Free & Dairy Free)
Ingredients:
2- Venison loins or beef loin
For Rub
-1 ½ tbsp- black pepper
– 1 tsp- seasoning salt
For Glaze
-1 cup- Honey organic locally grown
-½ cups- soy sauce
-1 tsp- cayenne pepper
-2 tbsp- minced garlic
-¾ tsp- seasoning salt
– 1 tsp- black pepper
For Sweet Potatoes
-4- whole sweet potatoes
-olive oil
-1 tbsp- Seasoning salt
-1 tbsp-black pepper
Instructions:
1. Preheat the oven to 375° F, drizzle
olive oil onto two baking sheets.
2. Cube sweet potatoes and spread
them out onto one baking sheet.
3. Drizzle top of sweet potatoes with
olive oil, then sprinkle black pepper
and seasoning salt. Place in the
oven for 25 minutes.
4. Place Loins on the second backing
sheet. Sprinkling top with the rub
mixture of seasonings.
5. In a separate bowl whisk together
glaze ingredients. Use half to glaze
the loins.
6. When the timer beeps at 25 minutes.
Place loins in the oven and keep
sweet potatoes in the oven as well.
Set the timer for 25 minutes.
7. At the second 25 minute interval add
remaining glaze to the loins and
cook for an additional 10 minutes.
8. Remove all pans from the oven at
the end of the 10 minutes let meat
rest before slicing.
Note: Don’t over cook venison