Entering LakeStone Cottage I was transported back to my 50s & 60s childhood at Morrison Lake where my parents owned a simple cottage perched on an embankment inviting cool breezes on hot summer days and cool nights. No a/c needed but instead a fire pit to warm by as you view beautiful sunsets & silhouettes of sail boats gliding across the water. The cottage, from a much earlier era, offers the “original open concept” living with a welcome updated/ remodeled bathroom. I giggled noticing the boomerang pink Formica kitchen countertop my own mother picked out when remodeling in 1959. A brand new propane grill sat proudly on the inviting patio area which we took full advantage of for our dinner meals.
Descending the steep hill we could see warm shallow water below w/ 4 kayaks. There’s no “beach” per se but one can wade out along the estimated 128’ long dock and still be only chest high. We rented also a pontoon from Rick White “Up North Boat Rental” so we could Sun ourselves without taking the boat out, which we did of course. It’s a BIG LAKE! We pontooned around the lake at about 10 -15 mph and it took 2 1/2 hrs! Other days we boated to Island sand bars where my adult daughter and I paddled around on floaty chairs while our hubs “yanked some lip” hoping to snag a big walleye like displayed on the cottage wall. The only negative was the actual year being 2022, not 1950, was evidenced by the once sleepy less traveled South Long Lake Rd now a well-traveled paved road. So I dared not let my well-behaved Papichon 15 yo pup off lead when outdoors and impressing on everyone the need to assure the storm doors were latched.
My suggestions: Bring a good book to read, use the hammock in the garage to string between the two trees near the edge of the embankment, there’s lots of eateries in TC BUT eating at Boone’s Long Lake Inn is a must and only 1 mile away! Shop at Tom’s Grocery.. great cuts of meat. They don’t have a butcher counter BUT accommodated by cutting/trimming 4 - 1 1/4” thick steaks. If you are really into cooking just know essentials are on site but gourmet cooks should bring their favorite spices and even a well-seasoned pan. Mine are “Chicago Steak, Kickin Chicken, Worcestershire Sauce, sea salt and Cholupa sauce.” I was glad I brought a small small bottle of EEVO, and my fav pan for frying eggs, potatoes or searing a steak on a rainy day. Turn off the TV, phones & UNPLUG. I challenge you to enjoy 1950 life!