Day 19 - Moored in Ketchikan

Wow, does Ketchikan really get all the rain they say it does? Because we have not seen it. Woke up to glorious sunny skies, warm temps, another beautiful day. We did the tourist stuff today, drove down to Dolly’s House and Creek street, saw the Ketchikan Museum which is full of turn of the century photographs of the area and of the people that settled here, fishermen, loggers, miners. Really cool. Wandered through the art galleries and gift shops. Drove out to the Totem Park and learned all about totem poles, and walked along the coast. Did our grocery shopping for the week at Safeway (which was really picked over) because tomorrow Ashley and Jeff arrive so we have our first guests on board! Late this afternoon we did a slow cruise in the whaler along the entire shoreline which was beautiful then crossed the channel and cruised the opposite shore which had a lot of derelict homes and boats aground. Tonight’s dinner was John’s salmon from yesterday cooked on the grill, roasted curried cauliflower (recipe below), green salad and Shannon’s risotto (yum). Shannon and David fly home tomorrow for the weekend for MBYC Change of Watch and their son Sean’s college graduation. We will reunite with them in Wrangell in a week. Last night we had a full moon which was fantastic. Dawn happens around 4am, and the sun stays in the sky until 10pm. Today the sump pump for the master bathroom shower and sink went on the fritz. It’s like “whack a mole” it seems….something always in need of repair….keeps John busy. Looking forward to my oven parts arriving with Ashley tomorrow and praying that is our fix for the summer. Had to use Shannon’s oven for the roasted cauliflower tonight.

RECIPE: Roasted Curried Cauliflower: Put in large bowl -- 1 med head of cauliflower broken into flowerettes, 1 can garbanzo beans, drained, 1 sweet onion, diced large. Mix up in separate bowl: 2/3 c. olive oil, ¼ c. red wine vinegar, 2 T curry powder, 1 T tomato paste, 1 tsp salt, ½ tsp smoked paprika, pinch cayenne. Dump dressing onto cauli mix and toss well. Roast at 375 for 45 minutes. Sprinkle 1/3 c. fresh cilantro leaves over the top and serve.