Food

Alaska Fish Craziness in Kenai, Kenai River

Just a quick touch of the salmon crazed Alaskans (legal residents) fishing with nets at the mouth of the Kenai River. It’s how they fill their freezers for the year and have a lot of fun it seems. The gulls are happy too!Kenai River net fishing

We were shopping later that evening and I overheard this conversation from one woman to another, “Ha! I can’t buy anything for the freezer, there’s room for nothing in there but fish”

I should have such a problem. Salmon is $11/lb here, more expensive than the lower 48. Can’t figure that one out.

Enjoying big and beautiful British Columbia, on the cheap and slow.

Beautiful British Columbia is big, really big, and beautiful, really beautiful. It’s so big you could drop three or four Washington States into it, and have room left over for a few Eastern states. And it is rich, rich in natural resources, all the usual: oil, natural gas and metal ores, but perhaps more importantly, water, lots of water. Someday when all the other resources have been sold to the consuming nations, water will be British Columbia’s wealth. It is now much of its beauty.

The roaring Frazier descends from the jagged peaks and glaciers of the Canadian Rockies, first in a north-westerly direction. It makes a hard turn south near Prince George for a long run to Vancouver and the sea. We followed the Frazier to Prince George, located on the Yellowhead Highway in the middle of BC. In 1997 we rode Zippy through Prince George as part of a 5000 kilometer tour of BC and Alberta from our home in Dungeness, Washington. It was nice to be able to return, and remember. Beyond Prince George, the land becomes almost like a gentle sea, huge long waves of white spruce and aspen, rolling off to a far horizon. Here the sky becomes the thing, billowing white and blue-gray clouds against a cobalt northern sky, turning color with a later and later sunset.

It becomes almost difficult to sleep as we near the Yukon, the days are so long, the nights so short. We close all the blinds in Turtle, and it still is late before we can sleep. Light usually wakes me at 3:30am, but I’m a good sleeper, and Claire’s warmth makes it easy to wait for full sun to warm us through the windshield sometime around 6:30. At that 3:30 awakening, I open the blinds and curtain between our living area and the cab to welcome the sun. A warm house makes it easier to get out of bed at a reasonable hour.

Here in the cool north, when we chose a boondock spot, we look first for level (the refrigerator is fussy if we aren’t) and secondly, a north-east exposure for morning warmth. Two of our most important camping tools are, a short carpenters level, and a compass. For trickier leveling situations, we can now use our Android to give us the exact number of degrees we are off –level; very cool.

boondock dinner in British Columbia

It is quiet beside a lazy boreal stream. Earlier, we watched a beaver patrol the near shore, five meters away, as we enjoyed dinner and a glass of fine Oregon wine, courtesy of John and Sharon Hoyle. The beaver found nothing to her liking and returned downstream. Maybe she didn’t like the neighbors, or that we didn’t offer our wine?

The next morning, it was Claire’s turn to open the blinds, put the pot to boil for my morning coffee, and climbed back in bed for a wake up snuggle.morning coffee in a British Columbia boondock

Later, I sit with the warm sun on my shoulder, watching a shorebird forage the far shore, head bobbing, its legs a-blur, mind on food, preparing for the breeding to come. My coffee steams in the sun’s rays, and slowly begins to bring my brain into a semi-active mode. Our passenger chair rotates to take full advantage of the sun, and the view. It is another million dollar view, free. I love that sentence. I wonder if the people tied to the RV Resort umbilical are enjoying their morning, packed together as they are, with a claustrophobic view of the toilets and other motorhomes. These mornings and evenings, all alone with our river, lake or mountain view, make us feel rich, even if we do have to make our own coffee.

Girls Night Out

Girls Night Out

Girls Night Out

One man’s solution to cooking for one without resorting to pizza or chips and dip.

Ingredients: half a tin of chopped mustard greens (or whatever you have in the cupboard, even beans), 1/2 cup snacking carrots, chicken breast, olive oil, hard cheese, pepper, salt, mixed herbs of your choice, garlic powder, wine or beer.

Pour the cook a glass of wine. I would have had beer, but none in the house. I would have preferred a red, but the box of white isn’t quite empty. I’m going back to bottles so I can have a few reds around too. The boxed was better than I thought, but not good enough to do again soon. Maybe in the motorhome.

Preparation: microwave the carrots covered, fry chicken breast in lots of extra virgin olive oil sprinkled with garlic powder and spices, remove chicken and add greens to pan, warm and mix with olive oil and frying juices. Arrange on an 8″ plate and grate hard cheese on the greens, salt and pepper carrots to taste.

I usually cook for Claire and enjoy working in the kitchen, knowing she will enjoy the meal when she comes to dinner after working in her home office. Tonight she went out with some girlfriends to dinner. I didn’t feel like putting much effort into dinner just for me, but wanted it to be healthy. She went for Thai. I’m jealous.

Rainy Day Soup

Rainy Day Soup

Rainy Day Soup

We don’t get many rainy days in Tucson, but when the soft winter rains come, this is what I like to make, and love to smell Claire’s whole grain bread baking in the oven. Yum.

Ingredients: one onion, five cloves garlic, several cups oldest vegetables in refrigerator, dried mushrooms, one can tomatoes, one can red beans, 1/4 cup bulgur, sheep cheese to grate, pepper, one big squirt of fish sauce, 2 tablespoons dry chicken broth, 1/4 teaspoon chili flakes, wine.

Pour the cook a glass of wine.

Preparation: put a cup of water in the crock pot and turn on high, chop vegetables, throw in crock pot with contents of tomato can and cover. Cook on high for three hours; then add mushrooms, bulgur and one cup water, one can of red beans, squirt of fish sauce, add chicken broth, chili flakes, and turn to low. Cook on low until time to eat. Adjust liquid if necessary. Grate sheep cheese on top of each bowl of soup (not in photo, forgot) and grind some pepper on top of that. Serve with whole grain bread and wine.

Perfect for that rainy day you don’t want to spend cooking. Let the crock pot do it. I might add extra virgin olive oil at the end next time.