Page 32 ~ July 2008 ~ CSI Publication “Boomers” Quarterly Magazine

ley face in their pancakes. Then they’d eat them and ask formore, because it was fun for them.”

It seems you’re never too old to get your hands dirty. At 60,Michalsen still loves to play with food. “It’s fun for me,” shesaid.

While her children often were the inspiration for creatingnew dishes, they also played a role in her choice of career.When Michalsen was a single mother with an 8-year-old son,she discovered bed and breakfasts. “When you vacation withan 8-year-old, you find out pretty quick that you need some-one else to talk to,” she said. “I discovered B-and-Bs that werefamily-friendly.”

Michalsen looked foractive places to stay. Afavorite destination for herand her son was a 5,000-acre ranch in the foothillsof the Rocky Mountains.“We’d go out for a horse-back ride in the morning,and come back for break-fast. My son had a yard torun around in, and I hadan adult to talk to, if Iwanted,” she said.

Later, after meeting herhusband, Jim, she discov-ered the romantic side ofbed and breakfasts in

Door County, Wis. “Once you get stuck on this lodging style, itgets in your blood,” she said.

Once her children flew the coop, Michalsen left her job assales manager at a local radio station. In 1997, she opened herbed and breakfast, and has been accommodating guests eversince.

Now, Michalsen has complemented the family-friendlyatmosphere in the Timeaway Lodge with the romantic, cou-ples-only accommodations in the Getaway Lodge. The twobuildings sit side by side on her property.

Guests have been enthusiastic about their stays. “This wasour first time at a bed and breakfast,” said Marion and RickKleiner of Franklin Park, Ill. “The friendly hospitality, cleanli-ness and delicious breakfast far exceeded any hotel experi-ence.”

Michalsen has some great ideas for fun group weekends, aswell. Taking a cue from popular TV cooking shows, Michalsenoffers an Iron Chef weekend. People assemble their own groupand reserve the Getaway Lodge. “The house is perfect for itand the kitchen is easy to work in and big enough for acrowd,” Michalsen said.

During the day, guests each prepare a specialty dish. In theevening, everyone joins in for a great dining experience.

“It’s a fun thing to do, because everyone has at least onething they make really well,” Michalsen said. “This is sort of afun way to showoff for your friends and enjoy the whole daydoing it.”

❘❙❚ CHEF

BOOMERS ’08

LYNN GREENE/STAFFThe River House Bed andBreakfast Getaway Lodge andTimeaway Lodge overlooks theRock River in Machesney Park, Ill.

CONTINUED FROM page 18

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