Fish- The First Day Back Home



When we arrived in Anchorage our van was in the shop being repaired and so our return home was delayed.  Fortunately, we had this fun Mercedes station wagon to drive around Anchorage in.



While I was in California I told people repeatedly, "When I get home everything will be about fish."  I don't know if they realized the extent of this statement.  I don't know if I was clear enough about the massive reality of rural subsistence life.  I don't think I expressed clearly that I will not just be dealing with a fish or two, or that I will be canning more than a jar or two.  On the Kenai Peninsula this week we are talking about fish.  We are speculating about fish.  We are organizing around fish.  The conversations are heard everywhere.  

It is midsummer and the fish are in.

 I spent my first day home canning fish.  This is no small feat as there is a pressure cooker involved and fish involved:  lots and lots of fish.  I am a little snobbish about my canned salmon and so I like to skin it before I put it in the jars.  Sure, that extra step is unnecessary and the ancestors who are watching me cringe when they see me do it, but hey, what's another hour tagged onto the four hours needed to finish 16 jars of fish?
I was not alone.  Valda came over to show me how to use the new canner.  Maygen, my cohort in fish lust was here with me every step of the way.  Falcom amused Iris.  Marina went with Cindi to try to catch more fish.  Willie was on the river trying to catch more fish and Vince was at work making money so that we could buy gas to get to where the fish are.  It really is a team effort.

 It is a shame that I accidentally washed my best camera.  In the washing machine.  In the side pocket of my Carhartts.  I could have really done some marketing for the Alaskan fish industry.

 Got a little hungry during the process.  How bout some sushi?  Here is a fourtyniner roll (A spicy California roll topped with Wild Alaskan Red Salmon and a little lemon slice on top) that I learned about with Zetti in Oakland.  Where is my good camera when I need to make readers salivate?

Were you under the impression that I was simply canning?  Oh My No!  There was also vacuum packing and freezing...silly people...

And what by chance else did we do during the monitoring of the pressure gauge?  While we were in California the veggie truck kept rolling.  Because no one was home to eat the food that they delivered in the boxes there was a glut of stone fruit laying around the house.  Therefore, I was making jam while the pressure cooker did it's magic.  The above photo is of plum and spicy nectarine jam.  All organic of course!

At 3:30 Maygen said, "Alana you have to get ready for the rehearsal dinner!"  Did I mention that this weekend is one of my longest Homer friends, Michael, wedding to his long time girlfriend Bobbie?  He took his family and close friends to the Saltry restaurant in Halibut Cove as a pre-wedding celebration.  The weather could not have been better: Warm windless sun. 

 The spread laid before us was undeniable.  The appetizer plate pictured at the right was followed by salad, and then an entree.  Mema and I picked the beef.  I think it goes without saying why... 


Bobbie, Michael, and Larry (Michael's brother) post hysterical laughter.



The dessert.  I know, right?

Meanwhile, Irene is getting ready to leave town and this was the night of her work going away party where many friends were practicing a flash mob dance.  No.  I couldn't make it.  There is not the technology available to slice me in two and then piece me back together.  I have one more batch of fish to can and do not have time to do it before the wedding today.  I will be doing it tonight.  Post reception.  Tomorrow the church is having a going away party for Irene's family.  Monday Valda and I are attending a wedding shower for another friend.  Fish will be happening in the middle of that.  More going away parties for Irene will follow that.  Stay tuned!