Day 53 – Anchored in Samsing Cove

∞80 degrees in Sitka, Alaska! Hard to believe, but that’s what the radio said today. It’s pretty warm alrighty but at least we have a cool breeze to help. Today I’ve been learning more about Lightroom, a program that you can use to enhance and manage your photos. I thought I brought the “dummies” book for Lightroom but can’t find it so am just “winging” it and playing around. I also worked on our float plan for the next 3-1/2 weeks as we journey back south to the Desolation Sound area. We have a lot of long running days in our future to get back down.

∞So everyone has heard about how Seattle-ites go crazy with the first sunny days of spring and summer, well Sitka has you beat. Yes, it’s 80 degrees today but the ocean is still damn cold! There is a cabin at the end of our bay and the occupants had a huge family party today, complete with inner-tubing behind the boat, jumping from the roof of their boat into the water and general all around warm weather merriment. If you recall on my very first post it was a heat wave in Seattle on Mother’s Day and every Tom Dick & Harry were out on their boats, paddleboards, kayaks, whatever would float – it’s always crazy on the lakes in Seattle during a heat wave. While it wasn’t quite that crazy here, the Sitka-ites showed their spirit on this 4^th of July holiday with small power boats and jet skis screaming all around Sitka Harbor. But the most profound sight was these kids tubing in the frisky cold water! Reminded me of Desolation Sound antics but there the water is 70 degrees and above. This water must be in the low 50s or 40s. Anyway, it was great to watch and hear the gaggle of kids having fun. Dinner tonight was Fish Tacos with Lime Cilantro Crema, a recipe that a friend gave me. It’s quick and easy (bonus).

RECIPE: Fish Tacos with Lime Cilantro Crema. For the Crema, Mix: ¼ c. mayo, ¼ c. sour cream, ¼ c. chopped green onions, ¼ c. chopped cilantro, 1 tsp. grated lime rind, 2 TB lime juice, 1 garlic clove (minced), ½ tsp. salt. For the Tacos: Cut fish (halibut, cod, snapper) into 4” x 1” strips and put into large bowl. Add 1 tsp. ground cumin, 1 tsp ground coriander, ½ tsp. smoked paprika, ¼ tsp. cayenne, ½ tsp. salt, 1/8 tsp. garlic powder. Thin slice some napa cabbage, about 2 cups. Serve with corn tortillas, either soft (heated), or fry them in oil and form hard taco shells. (I prefer the hard taco shells). Either pan fry or grill the fish which takes about a minute or two per side, then spoon it all together in your tortilla and feast!