Airship Goes to Alaska
We left Juneau yesterday at around noon, after saying goodbye to Steve at Nordic Tug Charters (with a loaf of homemade beer bread) and also to Dean at the boat yard (with another loaf of homemade beer bread). They both were so helpful and Steve’s hospitality was just….beyond any expectation, ever. It’s nice to be getting back on our way, but bittersweet saying goodbye to new friends.
The weather on Tuesday sucked, but by yesterday it had lightened up quite a bit and the conditions in Stephens Passage were fine — SE wind 15 kt seas 3 ft — and it was just about that.
We saw a handful (well, maybe two handfuls) of humpbacks on our way over to Taku Harbor.
We figured we’d go to Taku last night because it was close (20 miles from Juneau) and also because we’ve almost run out of crab.
When we pulled in there were no other boats at the dock, as we were getting ready to put out the crab pots a sailboat came in. It’s quiet, and we have no internet…but…crab!
After about an hour, there were probably 6 more boats in Taku.
We hiked out to swing on the Big Swing and stretch our legs a bit.
Looking out into Stephens Passage:
Walking along the shoreline:
This morning we checked the crab traps and we had two good keepers. Here's one of 'em (also known as "dinner"):
Now we're headed down to Port Snettisham to meet some folks who manage a hatchery there (and who generously offered to give us a tour and let us stay at their float). Fun!!
Oh, and if you want the beer bread recipe, here it is below. My mom used to make a really good beer bread, and this recipe I found seems really close to the one she used…but I think hers had honey in it so I’m going to try that next time…maybe substituting honey for sugar…I plan to further experiment. 🙂
3 cups flour (sifted…that part is important)
¼ cup sugar
3 tsp baking powder
1 tsp salt
1 12oz beer
¼ cup melted butter (unsalted)
Heat oven to 375.
Mix the dry ingredients, add the beer (and honey?), stir it all together. Pour into greased loaf pan, then pour melted butter over the top for a crusty crust.
Bake at 375 for one hour. Let cool for 15 minutes before slicing. (Whatever, not that important for that first slice.)
Makes one loaf of hearty beer bread with a crunchy crust. Good by itself, or toasted with an over easy egg and some chipotle tabasco on top (like we did this morning for breakfast).
Original recipe source: http://www.food.com/recipe/beer-bread-73440