Books – Riveted

Hey Guess What?

Laura Domela — Fri, 06 Nov 2015 21:49:23 +0000

I know, there's not been anything interesting here in ages now! That's because we're just at home working (and catching up with friends, and blowing the leaves off the deck over and over again). Kevin's had a couple business trips, and I've been cleaning up my photo studio and preparing for a few shoots. Maybe I'll post a photo of my nice clean studio!

But in the meantime, check this out! We made the cover of the 2016 Waggoner Cruising Guide! Pretty sweet!!

This was taken (by Mark Bunzel) in front of Kynoch Falls, at Kynoch Inlet at the Fiordland recreation area in British Columbia.

If you cruise by boat in the Pacific Northwest (or just want to read about the area from a boater's perspective) and don't have a Waggoner Guide, you should have one. It's full of great information about anchorages, marinas, local knowledge, and great tips. (The Waggoner Guide covers the area from Olympia all the way to Ketchikan, AK). The 2016 edition is not out yet, but I'll see if we can hook you up with a preorder link soon!

Thanks Sam and Mark!

Berg Bay, Santa Anna Inlet, Meyers Chuck

Laura Domela — Mon, 31 Aug 2015 20:50:03 +0000

Airship Goes to Alaska

We left Wrangell on Friday morning and headed around the back of Wrangell island toward Berg Bay.

It was pretty windy (okay, very windy). Berg Bay was about 22 miles from Wrangell and we figured we could stay there for a night or two before moving on toward Clarence Strait and to Ketchikan (though, no rush since Clarence was not looking good until about Tuesday).

Wonder what happened here:

Wrangell to Berg Bay (about 20 nautical miles):

Berg Bay:

Berg Bay was pretty and we caught a bunch of Dungeness crabs (6 the first day, 5 the second day). Here’s our tiniest catch (of course we released him…so cute!):

Also, Kevin caught a shark!

The weather at Berg Bay was super rainy and windy and we spent the first night at the unoccupied Forest Service float (intended for cabin occupants only, but there were none) and the second night at anchor. Promptly at 5am this morning the wind came up dramatically and we got our weather forecast early (right about 5am our time, when we woke to the wind) from our NY connection (Hi Larra! Thanks again SO MUCH) since we couldn't get any of the VHF weather channels in Berg Bay. (XM weather is on the list to have for next summer.) Forecast was for 50kt winds and 11ft seas in Clarence Strait. Yikes!

We decided to go back to sleep and stay in Berg Bay one more day (since we had a few to kill, it appeared). We got up and around later in the morning and made coffee and breakfast, showered and then decided we might try heading down Blake Channel and out to Santa Anna Inlet (25 miles or so…and that much closer to Ketchikan). Worst case we’d get out of Blake Channel and it would suck and we’d just turn around and come back. We looked at the current though and it was 3.4kts against us until about 2:30pm, so we read for a bit to kill some time and then pulled anchor and headed out at around 1:30pm.

The weather was gray and windy and rainy (and a little foggy at times) but not bad at all.

Many waterfalls were visible, flowing rapidly down the hillsides and through the forests…it’s been pretty wet the last week or so in SE AK!

We pulled into Santa Anna Inlet and there was one other boat there. This anchorage is beautiful…there are several waterfalls nearby and we hear there's good crabbin' in here. We anchored in 35 feet (give or take 20 feet with the tide change).

Berg Bay to Santa Anna Inlet (about 25 nautical miles):

We put the crab traps out and made dinner to the sound of the rushing waterfall out the galley window.

Dinner last night: Alaskan sockeye salmon tacos with homemade corn relish (corn, jalapeno, lime juice, tomato, garlic), avocado, salsa, sour cream, with half of a baked sweet potato topped with lime juice, sea salt, and cilantro. Super yummy (and colorful!)

This morning we retrieved the crab traps (5 more Dungeness!) and left our anchorage. Our plan was to go over to Vixen Inlet and see how conditions were in Ernest Sound along the way. We checked out Vixen Inlet and it seemed like an okay anchorage, but the weather was looking fine so we decided to try our luck getting to Meyers Chuck. Seas for Clarence Strait were forecast to be 6ft, but the tiny bit of it we saw as we got to Meyers Chuck was only about 2ft.

Aside from several (maybe six??) giant LOGS blocking most of the narrow entrance to Meyers Chuck (Kevin did a fancy avoidance maneuver and didn't even graze one), it was an easy cruise.

Today's track from Santa Anna Inlet to Vixen Inlet and on to Meyers Chuck (about 28 nautical miles total):

The public dock at Meyers Chuck (with room for us…bonus)!

We cooked our crab while under way and then finished picking the crab meat after we got to the dock. Freezer = restocked!

Tomorrow we plan to head across Clarence Strait (Tuesday: N wind 15 kt. seas 3 ft.) to Prince of Wales Island to visit the Haida village of Kasaan, and then we'll probably head to Ketchikan on Wednesday (Wednesday: NW wind 10 kt. seas 2 ft. or less). Info about Kasaan here and here.

We are seeing fewer and fewer pleasure boats in SE Alaska these days. It kinda feels like we're still in the amusement park after it's closed.

The Truck Food Cookbook

Laura Domela — Sun, 03 Feb 2013 18:57:07 +0000

This looks like fun!

From their website:

Crisp tablecloths and towering concoctions may have wowed gourmets of the past, but today’s most impressive culinary innovation is happening on each corner of every city, tucked behind the tiny window of your favorite food truck! Whipped up by culinary columnist John T. Edge, this paperback cookbook examines modern foodie culture through 150 recipes from the most renowned and refreshing mobile eateries of the moment. Accompanied by the common locations for each truck and colorful city maps, there are step-by-step instructions for preparing an authentic Portland poutine, Texam waffle tacos, lemony crepes from Philly, Korean short ribs from the streets of LA, and Seattle’s Spam musubi, as well as sweet desserts that include delicate cardamom donuts and wasabi-sprinkled soft serve! Simply mix international delicacies, local staples, a dash of on-the-go flare, and a splash of can-do spirit, then marinate in a microscopic kitchen to arrive at this mouthwatering collection of signature dishes!

Available for $18.99 here

Rick’s White Light Diner in Frankfort, Kentucky

Laura Domela — Thu, 08 Nov 2012 22:29:41 +0000

I may have mentioned that we stopped by Rick's White Light Diner on Monday and it was closed. Today after picking the truck up from the shop (it's actually fixed now, pretty sure) and running a couple errands, I decided to stop in for a late lunch/early dinner at around 3:30pm (they're open 'til 5pm).

I walked in and was greeted by Rick, who handed me a menu. I sat at the bar and Rick asked me where I was from. I told him Portland, OR and he said "Oh, so you've only got a short drive now to get your weed." (On the television behind him I could see on the news a story playing about newly legalized marijuana in CO and WA…) Current events.

Several things on the menu sounded good so I asked what I should get. Rick said "Oh, maybe the muffaletta or a po'boy." Jennifer (cook, server, and probably a lot of other things because it's a small place with a small staff) said "Muffaletta" so I went with that and a side of fried green tomatoes and horseradish sauce.

Since it was late in the day, I was the only customer right then and it was fine with me because I ended up hanging out shootin' the shit with Rick until just about closing. It was a great way to spend my afternoon.

We talked about Rick's bread recipe, about when he was on Diners, Drive-Ins and Dives, and that he attended the Culinary Institute of America. (Seriously, go watch that video of the episode. You'll get a good feel for what Rick's like. He's awesome.)

We talked about sustainable ingredients. He only uses the best ingredients he can find: farm eggs, grass-fed hormone-free beef, fish from fishermen he knows, as many local things as he can, etc.

We talked about politics and photography and people-watching, and how the diner is a little like a theater and the customers are the audience. He told me some hilarious stories of crazy customers.

He told me about a customer who came in once and said he changed his mind and wasn't going to eat there after all. When Rick asked him why, he said "Because it's too expensive." Rick said "Too expensive for what? You don't know me, you don't know anything about my food or my ingredients or how I do things. I think you're right, you'd better leave." Or something to that effect. Rick is that guy who is solid and frank and says what he thinks. He stands strongly behind what he makes and how he makes it…like every artist should. ("That painting? Hm. I don't like it. It's too expensive." Lame.)

Perhaps it's the diner ambiance that makes some people feel that way, but the food is solid and the place has a wonderful vibe. Outside it's this cool little retro tile building ("Ladies Invited" "Courteous Service" … click image to enlarge).

Inside it's a bright chaotic hodge podge of…well…probably of Rick Paul's personality.

Toward the end of my visit a boy about 13 or 14 came in holding a few bills in his hand and asked "How much for a burger?" Rick said "Twenty dollars…..nah not really. How much y'got? I'll make you a burger for….$2.50." Kid said okay. Rick asked if he wanted cheese. Kid said "Sure." Rick said "That'll make it seven bucks" and smiled at the kid.

It was a sweet exchange. Rick got up from his chill spot on the counter and made the kid a burger. A burger with cheese. For $2.50. You won't get it for $2.50, but I'm sure even for $8.50 (remember: grass-fed, hormone-free beef, comes with a large side) it's a damn fine burger.

p.s. I think Kevin and I will head over on Saturday morning to try "The Best Eggs Benedict" (says so right on the menu) before hitting the bourbon trail. (Check out the menus here.)

Novel: Airstreaming

Laura Domela — Mon, 05 Mar 2012 16:00:51 +0000

We haven't read this yet, but I thought I'd post a link to what sounds like an interesting (and, well, you know…on topic) new novel by Tom Schabarum: Airstreaming

Synopsis:

Airstreaming refers to the icon of American travel, the Airstream trailer, which conjures up dreams of escape for many people. The trailer becomes a catalyst for three women whose extraordinary circumstances bind them together. Clare, a newly single working mother overcomes her anger for being left alone after her husband’s death. Linda, her daughter, lets go of a father she deeply loved through their shared joy in jazz music, and Martha, a housewife, desperately wants a child to survive the pain of an earlier child she had to give up.

Jack, a strong and complicated man, whose love for his wife Martha, links the three women. He holds on to hope after his wife miscarries by buying an Airstream trailer. His belief that it will change everything blinds him to the reality of his situation. Only Linda ultimately sees the truth, and must confront the other three as each of their worlds change.

Airstreaming is set in Kansas City, the epicenter of be-bop jazz, train travel and commerce in the Midwest during the 1930’s and 1950’s. The story begins in the early 1970’s, and uses the declining 18th and Vine Jazz District, Union Station and West Bottoms stockyards, as its backdrop.

Ultimately, everyone must choose what to leave behind. Compromise and reconciliation at the novel’s conclusion finds Linda buoyed by hope, and a life yet to be lived on the open road.

Available for only $3.99 for your Kindle (or Kindle app on iPad, which is what I do). Worth a shot!

The author's website is here, if you want to check him out further.

(Posted by Laura)