Anchoring at Klewnuggit yesterday we tried the
eastern bay of the east arm just for something different but soon discovered it
was an extremely rocky bottom as the noise from the anchor chain moving across
the rocks was deafening! So we moved over to the other cove to a peaceful
anchorage and set in for the rest of the day – again, the only boat in the
inlet. Since it was pouring rain we didn’t attempt crabbing and shrimping
despite being quite successful at both last time we were here.
Today we were planning to stop in at Khutze Inlet
for the night (near Butedale) which is supposed to be stunning, but with the
constant rain and wind John decided he didn’t want to try a new anchorage that
admittedly was described as challenging. So another 3 hours down we settled on
Work Bay which is across the channel from Bottleneck Inlet. We continue to
marvel at how deserted it is up here. After 9 hours underway we saw 3 sailboats
and only one other powerboat, along with one tug and barge. Work Bay was
similarly deserted and we were the only boat anchored inside. Work Bay is
actually 2 bays and we chose the eastern smaller bay which has room for one
boat and just barely enough swinging room, but it was perfect for us. John set
out fishing soon thereafter and although the fishing was very active with
smaller fish and pinks, he didn’t catch anything big enough worthy of keeping.
Tonight I made an experimental recipe that I made up myself, Artichoke
Fritters, and served it with our dinner of Rib Steaks and Salad. It was met
with mediocre reviews by my partner, but I liked them. Below is my recipe.
RECIPE: Artichoke Fritters: Drain 1 can of whole artichoke hearts, cut
in half and blot dry between paper towels. Dredge in flour, then egg, then roll
in panko and place on parchment paper. Sprinkle with whatever seasoning you
like, I used a Cajun seasoning salt. Let sit for an hour in the fridge or on
the counter. Bake at 400 degrees until outside is brown and crispy. Dip in
Chipotle Aioli.
RECIPE: Chipotle Aioli: mix together ½ c.
mayo, 1 clove garlic, pressed, dahs of fresh lemon juice, and ½ to 1 tsp
(depending on your taste) of chipotle sauce from the canned chipotles. If you
are more ambitious you could chop up a chipotle and use that instead of the
sauce for a richer flavor.
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| Pictures from where we were anchored in Klewnuggit |
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