We were awakened this morning at 6am to the sound
of honking forklifts and busy workers as the cannery next door fired up for the
workday. Beth and I headed up to town at 9:30 to do some last minute browsing
before we cast off at 10:30am. We are transiting the Wrangell Narrows, and need
to catch the right tidal situation. The rain finally caught up to us today and
it poured all day. The ceiling remained low throughout the afternoon so the
sightseeing was not too great during the uneventful trip to Wrangell. We got a
spot on the dock in Heritage Harbor again, and took the whaler out to dinner at
the Stikine Inn, had a great meal once again. Not much exciting to report today. But here is last night’s recipe for
the pasta salad.
RECIPE: Lemony
Asparagus and Artichoke Pasta Salad:
1-14oz can quartered artichoke hearts, 1 TB fresh lemon juice, 4 TB
olive oil, 1 clove garlic (minced), ½ lb. bowtie pasta, 1 lb asparagus, trimmed off, cut into 1-1/2” pieces, 1 cup
fresh watercress, washed, dried and roughly chopped (0r 1/3 c. chopped
parsley), 1 cup feta cheese diced. Dressing: Grated zest of 1 large lemon, 3 TB
fresh lemon juice, 2 TB olive oil, ½ tsp. sea salt, pepper to taste. Preheat
oven to 400 degrees. Drain artichokes, rinse well and pat dry. Toss with 1TB
lemon juice, 2 TB olive oil, and minced garlic; bake in oven on parchment paper
until edges begin to crisp, about 15-20 minutes, remove from pan and set aside
but retain parchment paper. Boil and drain the pasta, drizzle with 1 TB olive
oil and toss, set aside and cool. Add 1
TB olive oil to the cut asparagus and toss, then bake in the oven until fork
tender. Remove and set aside. When everything is cool, put watercress,
artichokes, asparagus, feta, and pasta in large bowl. Toss with dressing and
serve immediately.
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| Marc and John hamming it up...outside Stikine Inn & Restaurant |
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