Day 32 - Juneau to Hoonah

∞ Forgot to mention in yesterday’s post that it was absolutely glorious weather in Juneau on June 12^th. We had temps in the 70s all day and into the evening, no coats required. Our dinner out at SALT was really delicious and we will go there again for my birthday next week on June 24^th with our friends, Anne and Paul Malmo, who are joining us for a week starting June 24^th. Because it was John’s birthday, we let him lead and he decided he wanted a “Duck Fart” for dessert so we stopped into the Red Dog Saloon again for a “Duck Fart” – 1/3 shot of Crown Royal (whiskey), 1/3 Shot of Kahlua, 1/3 Shot of Baileys. You have to drink it all at once, no sipping. Not being a lover of the brown alcohols, I was skeptical but pleasantly surprised as the sweet liqueurs mellowed the whiskey. One is enough however.

∞ We cast off from Juneau this morning at 8AM for the next leg of our journey over to Hoonah, which is just 25 miles short of the entrance to Glacier Bay. As we rounded the corner of Douglas Island to head north with the wind behind us, our flag went limp so we relocated to the fly bridge at 9:30 in the morning and were met by glorious sunshine, calm waters and a cathedral of towering, snow-topped mountains surrounding us. What a treat to be outside while cruising in Alaska, so lucky! Arrived in Hoonah in time to walk up to the town before it shut down. The town was about 2 blocks long and the few shops that were there were nearly all closed – apparently they open for the tourists. We did manage to sniff out a brew pub that was brand new and very hip with its industrial chic décor, our lighthouse in the storm. Dinner on Esperanca tonight was BBQ Beef Brisket open face on a toasted hamburger bun, Southwest bean/corn salad, and Southwest bag-o-salad which is all cabbage so it’s more of a slaw.

∞RECIPE: Southwest Bean/Corn Salad: Recipe creds to my buddy Lori Alvord who shared this recipe with me a long time ago and it has found its way onto our permanent rotating summer menu on the boat. Mix together in large bowl: 1 can of corn (drained), 1 can of black beans (drained and rinsed), 1 small red pepper (diced), ½ small red onion (diced), 1 jalapeno (minced), ½ c. chopped cilantro (or more/less to taste) – toss with dressing, serve immediately or make ahead and refrigerate. Dressing: mix together in small bowl ¼ c. of your favorite bottled Italian dressing, 1 tsp Cumin, 1 tsp Chili Powder, juice of 1 lime, salt and pepper to taste. All of these measurements are guestimates, you’ll have to just season to your liking and wing it! Lori, post a comment if I’ve left anything out.