Send a postcard from Sequim
Election Day has come and gone - lots of local races and initiatives will be settled soon as the results are accepted by the governing bodies. Pundits have been trying to predict results since the first ballot was mailed in, but I am waiting certification; too much can change in these close county elections.
This week's local papers, both from Port Angeles and Sequim, had a page of photographs honoring some of the local vets... for helping to keep this Country free enough to make these elections possible. That Gazett is one fine little weekly paper! And now they have a section listing what is going on around this Peninsula for the week. There is really so much to do it is hard to keep up anymore. There are concerts and bazaars - it is the season already - and on and on.
Another batch of Changes for Sequim - according to news articles in the Sequim Gazette Talks are underway between the developer and the Fred Meyer chainstore for a center-of-Sequim Mall to include one of their stores. They are the parent corporation of our QFC grocery store. The site will be off the Sequim Ave exit on South Sequim Ave to the East at Bell Creek Village. We anticipate a traffic light there soon.
It's been a year since we were visited by friends. Les and Shirley Giles were in Sequim to renovate a property they own, and they stopped by for a visit. We got to talking about fishing in Alaska and they introduced us to
Ray Wadsworth,
son of Seldovia fishing Legend, Whitey Wadsworth; - he in turn introduced us to Whitey, and pin-bone-out salmon! This invention of his processes the troll-caught (finestkind) wild Alaska salmon at sea, creating virtually boneless salmon fillets, vacuum packed and flash frozen - worthy of your best recipe!
Speaking of which: my favorite is to coat that thawed fillet of salmon with a mixture of olive oil and lemon juice 2:1, marjoram, chopped green onions, a little seasalt and fresh-ground black pepper, and then just bake or broil until the fish flakes easily (is done). mmmm!
Carl prefers to prepare his fillet into Lax.
Place fillet in a glass dish, Sprinkle with this mixture: 2T salt, 1 1/2 T.sugar, 1.2 tsp. pepper, 3T dried dill seed. Place a board on the fish and weight it down with something heavy, like a rock. Pressing it forces the juices out and firms up the fillet. Refrigerate for 2 - 4 days. Baste with the juices every day several times. Slice thinly and serve with crackers and a hot mustard.
Fishing here on the Olympic Peninsula has been curtailed due to very low water for the returning salmon. Some days, using farmed fish is the only way we see salmon in the markets of this brave new world; but certain area markets still carry the Wild Alaska Salmon. Salmon - still good, and good for you!
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© Helen Hille and deebrrs, 2003
Updated November 5, 2003