Getting ready to publish my cookbook

I have been working hard on getting my vegan cookbook into eBook formatting in hopes of self-publishing in October.

The book is called Into the Cactus Kitchen: Vegan Cooking with a Southwest Flair and features awesome Tex-Mex recipes made without meat or dairy.

People choose a vegan lifestyle for various reasons.  Some are animal enthusiasts, some want a healthier standard of living, and some want to reduce their carbon footprint upon our planet.  Whatever the reason, vegan diets are rapidly gaining in popularity.

Into the Cactus Kitchen demonstrates just how simple it is to create vegan recipes from Southwest favorites.  In it, you will discover ways of making traditional Tex-Mex dishes from plant based foods and still meet vegan standards.  The recipes are diverse and challenging and do not rely on meat product imitators, nor do they incorporate a lot of tofu and soy.

Whether you are a vegan, vegetarian, pescatarian, flexitarian, herbivore or carnivore, these recipes will not disappoint.

It all began about six years ago when I decided to write a cookbook based on my experiences as a vegan chef.  Being a culinary professional with thirty years of experience, it seemed like a natural progression.  As it turned out, Into the Cactus Kitchen has become my savior, my nemesis and my future. 

I’m really proud of my effort and hope that Into the Cactus Kitchen  becomes your favorite go-to cookbook; the kind that has smudged pages, dog ears and food stains.  Forget the coffee table, this book should be on your kitchen counter, ready to cook whenever you are.

FINALLY...ALASKA PHOTOS!!

Finally,  photos from my time working at Fishmaster's Inn, Elfin Cove, Alaska

AUKE BAY, JUNEAU

GLACIER BAY NATIONAL PARK NEAR GUSTAVUS

GEORGE ISLAND, ELFIN COVE

THE APPROACH TO FISHMASTER'S INN (on the left)

SUNSET FROM FISHMASTER'S BALCONY

FISHMASTER'S KITCHEN

FISHMASTER'S DINING AREA

That's it for now!

Bon Voyage and Bon Appetit

RE-ENTRY IS A BITCH

All good things must come to an end, at least that's what they say.  And so must my time here in Elfin Cove.  Although the season isn't over yet, due to circumstances beyond my control (a death of a loved one), I'm leaving the cove early.

With a mixed bag of emotions, I gaze out the gigantic picture window, and sigh.  Yesterday, with clear blue skies and a magnificent view of the mountains, I watched a baby eagle circle several times above the choppy inlet, swoop down for the kill, and flip a fish out of the water.  A near catch so the young, tenatious eagle remained hungry.  Reluctantly, I put away my binoculars and returned my attention to the prime rib roasting in the oven.

Just prior to the eagle feeding frenzy, I watched several humpback whales rolling through the cove, blowing a fine mist at reliable intervals.  A regular occurrence.

With whales, sea lions, eagles, otters, hummingbirds and more, mother nature and her abundant wildlife have been my main source of entertainment for the past few months.  Now I face the dreaded and inevitable 're-entry' process.  And as many of you have heard me say before...."Re-Entry is a Bitch"!

Imagine, if you will, what it must be like to beam-up from a peaceful, spectacularly beautiful, remote location only to land in the midst of a bustling, noisy city, where traffic comes at you from all directions.  Call it instant shock therapy.  I haven't driven a car in months, been in a traffic jam, or purchased gas.  TV has been non-existent, no radio, no smart phone, no texting.  I've spent no money on food or entertainment, saving a boatload of cash.  So whenever I move from one extreme to the next, and depending on the length of time gone, re-entry can take days or even weeks, to stabilize. 

Thinking back, I remember what it was like returning from six months in the African bush.  I beamed-up from Mfuwe to Las Vegas...talk about an intense re-entry process.  It was frightening to drive my car down the road as even the slightest movement startled me, and instilled knee-jerk responses.  I had no problem dealing with slithering snakes and stalking lions, but the traffic in Vegas freaked me out.  It took a long while to acclimate, but acclimate I did, and no doubt, will do so again.

The length of the re-entry stabilization is in direct correlation to the length of time spent in a remote local, and is also related to just how remote that location is.  For instance, when I was working at the Covered Wagon Ranch, just outside of Big Sky, Montana, I could get in my car any time I wanted, go to Bozeman, or hike Yellowstone.  In other words, although we were in a remote location, it was not an isolating situation, therefore, re-entry was not too severe.

However, when living at a safari camp in Zambia or a remote fishing village in Alaska, remote means isolation, and the re-entry process can be intense.  Fortunately for me,  this isn't my first re-entry nor my last, so I'm mentally prepared, and excited to be going home.

The road before me is long and winding, with many more places to visit, and people to see, before settling back home in Seattle.  Sadly, this will be my last blog entry for a while, as there is no need to write about living a bored, non-eventful life in Seattle.

But before I close, I want to proudly announce I was the winner of Elfin Cove's first ever Fourth of July Chili Cook-Off!  I won the grand prize, which included a gold, chef statuette and $50.  My winning chili was a version of Chicken Chili Verde.  A succulent, slow-cooked mixture of roasted tomatillos, melt-in-your-mouth chicken thigh meat and poblano peppers.  My mom had to ship the peppers up from Seattle since those varieties were not available in this area.  The chili took all day to cook and my effort was appropriately rewarded.  The chili contest was a fund raiser, voted on by everyone (not just a panel of judges).  The competition was fierce, but I managed to beat out a moose chili, a chocolate chipotle chili and a prime rib chili, just to name a few. Mine was the only green chili, and the only one without beans, obviously, the best one there.  And let me tell you....it was damn good eating!

I also entered some halibut chili, which was an experimental lark, and although received some compliments, was not anything to get excited about.

In conclusion, to all of you who have taken the time to read my postings...thank you!

I'm on the road, once again.  And remember this..."The definition of an adventure is getting from point A to point B, without a map"

Until next time,
Bon Voyage and Bon Appetit!

WANNA GO FISHING??

My few days in Juneau did wonders, I'm rested and back at work in beautiful Elfin Cove.

This week we have only two guests; Matt Eastman and his lovely wife, Michelle.  Matt is the vibrant and entertaining host of the hit TV show  "Wanna Go Fishing".  Sponsored by Cabelas, and aired on the Outdoor Channel, Matt goes on the road, finding people who have "Five Minutes and 2 Phone Calls" to see if they 'wanna go fishing".

If the person chosen agrees to go,  Matt takes them on an exciting fishing adventure to exotic destinations such as Belize, Elfin Cove or Panama.  The chosen few are given a gift card to spend at Cabelas, transportation and the dream of a lifetime.

Visit the "Wanna Go Fishing" website at http://www.wannagofishing.com/, and be sure to check out the Outdoor Channel for showtimes.

Here's wishing everyone a happy and safe Fourth of July holiday!  I'm entering the first ever Elfin Cove Chili Cook Off.  Top prize...$50.  Now if only my poblanos get shipped in time.

Until next time...
Bon Voyage and Bon Appetit!

THE DOWN SIDE TO IT ALL

Life in the cove is hard, no doubt about it.  This past week I've been working 16 hour days, way too many hours, and admit I'm tired.  Sometimes it is worth it, and sometimes it isn't.  Our housekeeper quit so I'm picking up the slack.  More hours but no raise in pay....sigh!

Along with the extreme hours, there is an element of isolation, boredom and alone-ness.  Elfin Cove is a tiny hamlet with not much to do.  Most people here drink mass amounts of alcohol as a way to get by. unfortunately, that isn't for me.  So how do I pass what little time I have to myself?

Mostly, I collapse after a very long work day.  Sometimes I take a walk back to the waterfalls, but most often, I crawl into bed and read.  My Netflix account is back up and running, so I'm getting a few videos a week, but there is no television, or much else to do.

I'm the only woman working with about 10 guys.  I sort of feel like "Henny Penny" for those of you old enough to remember that story.  It is about a chicken who wants to bake some bread, but first she has to plant the wheat, then water it, then harvest it, then grind it, then make the bread.  She continuously asks for help from the other farm animals, but they all have excuses as to why they can't help Henny Penny make her bread.  However, once the bread is baked and comes out of the oven, all the animals line up to eat a piece of fresh baked yummy-ness.  Naturally, Henny Penny did all the work, but everyone wanted to partake in the prize.

It is kind of like that here....I cook all the meals single handedly, often set the table, clear the table, do the dishes (okay, in all fairness, my boss helps with dishes most of the time), I make and set-up all the Happy Hour food, serve the meals, clean up, vacuum the lodge, mop the floors, bake the bread, make the desserts, do the laundry, empty the trash, run to the store, go to the post office, etc.  You get the picture, and yet all the guys show up every night to be fed.  It has become a "Henny Penny" syndrome.

I don't get much help.  I'm tired, cranky, and am being taken advantage of, so I won't go on...the negativity is getting me down.

On the upside...I'm heading into Juneau for a few days and have a break for almost a week.  By mid July we are non-stop until the first week of September...no days off for over a month.  Something to look forward to! 


I promise to be more positive next time.

Bon Voyage and Bon Appetit!

 

WHAT'S FOR DINNER?

It was pointed out to me that my last posting was too long, and had too much information.  Point well taken, so this week I won't bore you with details regarding fish licenses, etc.

Let's talk about what everyone wants to know....."What's for dinner?"

That age old question, one I get asked over and over and over again.  The answer, up here in Alaska, at a fishing lodge is "fish, of course".  Not just fish, but salmon, halibut, dunganess crab, rock fish of many varieties, and shrimp.

The other question I get asked, almost daily, is..."I want your recipe for this or that!"  My recipe?  What recipe?  Doesn't everyone know that "Recipes are for Housewives"?  My usual response is to hymm and haw and stall, playing the part of the secretive chef not wanting to divulge my creative genius.

But the real truth is....I don't use recipes!  Well, not most of the time.  I have to use recipes when I bake, but never, or let's just say rarely, when I cook.  I look in the fridge and cupboards and ask myself..."what can I do with this or that?"

In other words, almost everything I create is done on the fly, through feeling and emotion, not through standardized recipes.  So when a guest asks me for my recipe, the reason I am so vague is simply because I don't have a recipe, didn't follow one, and had no clue what I was doing when I created whatever dish they happened to be raving about.

And, because of my crazy cooking techniques (I'm sure most other chefs are exactly like me), I find it hard to write my cookbooks.  I try hard to take notes while I'm in the throes of creation, but sometimes it is difficult to explain to my audience that I used leftovers to make the dish, but turned them into something completely different and totally disguised.

But I thought it was about time I shared a little recipe for all my loyal blog viewers.  You'll have to wing it, just like I do, as I never measure anything.

Here's how I make SMOKED SALMON SPREAD

Jerry Shelden, owner of Fishmaster's Inn, has developed his own recipe for smoked salmon.  We serve it almost daily as an appetizer for Happy Hour.  Because the salmon is already smoked, I don't add a lot of flavor.  If you are using regular salmon (cooked, or canned), add a drop of liquid smoke, if desired.


Smoked salmon (bones and skin removed) You can use canned or leftover cooked salmon
Cream Cheese
Mayonnaise
A drop or two of 1/2 & 1/2 (or milk)
Splash of Lemon Juice, fresh or bottled
Dried or Fresh Dill
A small amount of Horseradish Sauce
Green Onion or Shallots (yellow or red onion works well, too)
Granulated garlic, White Pepper, Salt (optional, with the smoked salmon you may not need it)

In a food processor, chop the onion, then add salmon.  Blend until salmon is almost pureed.  Add cream cheese, mayonnaise, 1/2 & 1/2 (not too much, you don't want your spread to be runny), dill, seasonings, and horseradish sauce.  Blend until a smooth paste forms and all ingredients are incorporated.

You will want about equal portions of cream cheese and mayonnaise.  The 1/2 & 1/2 is used to just moisten the spread, to make the blending easier.  Don't use too much horseradish, unless you like it hot.

Be creative with this spread.  Add capers, chives, fresh garlic or fresh jalepeno.  Try it with sour cream in place of the mayonnaise.

That's it for now, let me know if you made the spread, I would appreciate feedback.

Bon Voyage and Bon Appetit!














 

COMMON COD CATCHERS!

Alaska is all about catching fish. Whether its salmon, halibut or rock fish, everyone wants to catch fish.  The fishing industry is huge in Alaska, so I thought it would be a good idea to fill everyone in on this lucrative, and somewhat political, way of life.

First of all, there are several different classifications of fishing.  You can do COMMERCIAL FISHING, which is highly governed and has its own set of laws (I won't go into those here, in part, because I don't have a clue about it), there is fishing for PERSONAL ENJOYMENT, and there is GUIDED SPORTS FISHING.

We offer guided sports fishing here at Fishmaster's Inn.  Since my arrival, only two king salmon have been caught and our guests took them home. King Salmon has become the elusive fish to find.  Most everyone is catching either halibut, rock fish or ling cod.  In fact, the rock fish are so plentiful, they have become a joke.

Just last week two of our guests were talking, one man turned to the other, and jokingly called him a "Common Cod Catcher!"  We all had a good laugh and I immediately thought it was a great title for this blog.

With all this talk of fish it got me thinking.  What are the rules and regulations regarding the fishing industry, and how do they apply to our guests and, in particular, the fishing lodge owners?

I knew there had been harsh talk about this year's new fishing regulations, and how they might impact business for the lodges, but I wanted to get the facts straight

So I took my questions to the main man, Jerry Shelden, owner of Fishmaster's Inn and expert Alaska fishing guide.  Here's what I learned...

There are different sets of rules for each classification of fishing (see above) and I'll do my best to explain them in simple terms.

 
HALIBUT:

As we all know, halibut is highly regarded in the restaurant industry, and is often found on menus throughout the Pacific Northwest.  Up here, it is all about catching the biggest halibut, not so much about getting the meat.


Our federal government, under the guise of the Federal Halibut Commission, set all standards for catching these fish.  This year, it is not looking good for guided sports fishing.


The limit for guided sports fishing on halibut is this...
You may catch and keep halibut up to 37" long.  According to the commission, this is due to the current lack of halibut.  However, there seems to be political undertones, and could in fact, be related to the Alaska commercial fishing industry and their heavy lobbyists in Washington.  But this is just speculation and not bound by fact.

When I was in Elfin Cove four years ago, there was no limit on the size of halibut our guests caught, and there were many pulled in at over 200 pounds.  These halibut were always prized and well photographed. You can imagine the disappointment, and frustration, with this year's size regulations.


Now, if you are out on your own boat, fishing for personal enjoyment, you do not have to follow the same rules.  You can catch up to two halibut per day at any size.

ROCK FISH / LING COD:

With the rock fish, it is a little different and much more lienient, depending on the type of rock fish you catch (no size restrictions).  It is the same limit for everyone.


Yellow Eye Rock Fish is limited to 2 per year.
Black Bass is limited to 5 per day
China Rockfish is limited to 2 per day


As for Ling Cod, there is seasonal limits as well as quantity and size restrictions.
The Ling Cod seasons run from May 1st - June 16, and from August 15-October 1st.
You can catch only 2 per year and they must be sized between 30" - 35".



SALMON:



There are several varieties, including...
King - the big prize, and often specified by the region it comes from.
            Wild Alaska, Atlantic Farm-Raised, Copper River
Coho (Silver)
Chum (Dog)
Pink (Humpies)
Sockeye - it should be noted that our guests don't catch sockeye because they won't bite.  Sockeye is usually caught in big nets by commercial fisherman.

For the elusive King Salmon, which we aren't finding much of these days, both guided sports fishing and fishing for personal enjoyment  can catch only 5 king salmon per year, and they must be at least 28" or longer.  

YOU HAVE TO PAY IF YOU WANT TO PLAY:



With the exception of halibut, all other fish caught in Alaska's icy waters are regulated by the Alaska Department of Fisheries.  You can only imagine how powerful this governmental agency is.  They also have different restrictions according to the type of fishing.




All fishing requires a license and King Salmon fishing requires a tag (or stamp) placed on your license.


Here is the pricing for a non-resident of Alaska fishing license...
1 day     $20
3 days   $35
7 days   $55
14 days $80
1 year   $145


Add a King Salmon stamp to your license and you pay...
1 day     $10
3 days   $20
7 days   $30
14 days $50
1 year   $100


Now that's some expensive fish!  And we complain about the price per pound at the grocery store.


Okay, all you common cod catchers, now you know everything there is about fishing regulations in Alaska.


On a side note:  I have yet to cook any salmon and I'm moving into my third week.  Sigh!

Once again, my apologies for not being able to upload photos.


Until next time..
Bon Voyage and Bon Appetit!

BEST KITCHEN EVER!

Fishmaster's Inn takes the prize for the best commercial kitchen I've ever had the privilege of working in.  With floor to ceiling windows, I can view the finery of Alaska and get paid to do it.

What it lacks in professional equipment, it makes up for by having the most spectacular view, right from the kitchen.  I don't have to step around a corner, like I did at the Elfin Cove Lodge (summer 2007), nor do I even have to walk outside, although I have a high perched balcony right out the sliding glass doors, and do go outside often.

Conveniently, I can see everything right from my work space.  Where else in this world can you look out a window, at a portion of the Glacier Bay National Park, while putting bread into the oven?

Whales play in the cove just below our windows, hummingbirds zoom by the balcony and eagles soar over head.

The water has been like glass and the sun has been shining almost every night around dinner time.  

This place is breathtaking and beyond words.

The sun doesn't set until around 9:30pm but it doesn't actually get dark until well after 10:00pm.  The other night we had a vibrant sunsets, reflecting over the Brady Glacier and Fairweather Mountain Range.  The snow covered peaks illuminate in a "vision-from-God sort of way. 

At times I'm rendered speechless, words become so insignificant, and I become humble before the universe.  I'm so happy to be here.

I've been cooking lots of rock fish (tonight it was yellow eye), baking it in white wine and turning the leftovers into chowder.  Tomorrow night I finally get my hands on some halibut for Halibut Parmesan.  No king salmon yet, except the smoked variety, but I know it is coming.  

Once again, my apologies for not providing current photos ( I tried to capture Friday night's sunset on film), but our internet connection isn't fast enough for me to upload pics.  Fortunately, I was able to post some photos previous from Elfin Cove, when I was here in 2007.


Thanks to everyone who has commented on my blog, I appreciate the feedback.

WILD ALASKA

Greetings to one and all:

As my plane descended into Juneau, we passed through a narrow valley with snow covered mountains so close you could touch them.  After a brief detour to do some shopping, I was whisked away in a small fishing boat for the 'three hour tour' to Elfin Cove....my home for the next four months.


We headed west, through the Icy Straights, past Glacier Bay National Park to the northern tip of Chichigof Island.  The water was like glass, the skies blue and filled with sunshine.  It was about an hour out of Juneau when we spotted our first whale, a good omen. 

There were several more whales to watch, along with dall dolphins, sea otters, a rock covered with sea lions and more.  Harsh mountains jutted out from the sea, the sun shining on white glossy snow. 

About two hours into the ride, I felt myself decompressing, the stress of the city lay behind me and I could feel the majesty of Alaska flow over me.  It is going to be a good summer!

Not far from Elfin Cove, the Fairweather Mountains loomed large with the Brady Glacier spilling into the sea, a massive expanse of snow and ice. We pulled into the cove, unloaded our gear, and life began at Fishmaster's Inn.

From high on my perch, I can see the Brady Glacier from our bay window and in the background, the Fairweather range.  Whales play in the aqua green water, just steps from our door.  I'm on eagle watch, but so far, no luck.  However, we have a zillion hummingbirds fluttering around the bird feeder, swooping in and out, I'll try to snap a photo soon.

Speaking of photos, I had wanted to post a few from the ride out here, but alas, I am having serious internet challenges and had to borrow a computer for this post.  I promise pictures in a few days (keep your fingers crossed).

Until next time...Bon Voyage and Bon Appetit!

Good-bye Qwest Field

Wow, I can't believe I'm leaving Qwest Field. I've been a Culinary Supervisor there for almost a year and was finally feeling at home.  My last day is Friday the thirteenth, stands to reason.


Although game days can be extreme, it has been a great place to work; close to home, a flexible - daytime schedule, free lunch, interesting people, and lots of action. 
 
Qwest Field... you will be missed!

I've been asked to return to my job there in the fall, but at this point, I'm not sure what my plans are. 

I've just committed to working at Saguaro Lake Ranch for a long weekend, in October, for the Woman Heart Retreat (third year in a row).  This is an all-woman, vegan group hosted by The Healing Source, out of Scottsdale, AZ., and I'm their go-to, special chef. This is an event I look forward to every year, and this year will be no exception.  Check out http://www.healingsource.com.

I've been busy writing, and creating, a southwest vegan cookbook based on my experiences with The Healing Source, and their wonderful teacher, Sangeet.  Hopefully, the book can get finalized this time around, it's been over a year in the making.


Until next time..... Bon Voyage and Bon Appetit!




 

CRUNCH MODE

It's "Crunch Mode" time.  That frantic week before I leave on a new adventure.

This is the week when demands on my time become extreme, when time flies way too fast, and when the to-do list presses on me like a vice grip.

I should be used to it, after all, this isn't my first dance.  I'm embarking on my sixth summer away from home.  But the last week, before I leave, is always insane.

Not only do I have to pack for a four month journey to a remote location, but I also have to prepare my home for a sub-leasing house guest (cleaning, de-cluttering, and more cleaning).  Now, put on top of this, a full time school schedule.  We're in the middle of spring quarter at South Seattle Community College, and my math class is kicking my butt.  I barely keep up with the work load.

Adding to my hectic week is work.... I am scheduled at Qwest Field up until departure day.  Ugh!

I'm leaving for Juneau next Sunday and will write more once I arrive.  I'll share with everyone what it takes to prepare for the journey to Elfin Cove.  My new boss is already in Juneau and will be heading out to Elfin Cove in a few days.  The boats are in the water and ready to go.

There will be a ton of work to get ready for our guests.  There is shopping and ordering up supplies, cleaning and organizing the kitchen, and getting the guest rooms ready.  My next day off...sometime in September! 

Check out my new lodge by going to...
http://www.fishmastersinn.com

Until next time....Bon Voyage and Bon Appetit !

ALASKA'S DINNER AND A SHOW

June 2, 2007

 “Dinner and a Show”

Elfin Cove Lodge is blessed with what is referred to as “the million dollar view”.  Our dining room has huge bay windows looking out over the cove, the Inside Passage and beyond.  No other lodge around has such a prime location so we are all very fortunate to work here.

Where else can one dine looking out on such spectacular scenery?  Gazing through the glass one can view Cross Sound all the way to Brady Glacier and the Fairweather Mountain Range. Good thing it stays light so late here, our guests are able to enjoy the view throughout their entire meal service.

Even better when the guests aren’t here because the staff gets to dine in front of the windows, watching the world unfold in all its splendor; and what splendor it is!  Fortunately for us there are no guests at the lodge right now.

Tonight, while eating our pasta we had quite an entertaining show.

 Because today was crystal clear and so beautiful, sunny and almost warm, the view was perfect.  Outside the windows, flocks of white seagulls circled above a school of herring that wiggled over the top of smooth, dark water.

Two Orca whales rolled around the water below us, splashing their large tails, diving and blowing mist for what seemed like hours.  A mother and baby, perhaps, but we couldn’t tell for sure.  As the whales blew, the mist actually dissipated in slow motion, a very strange sight to see;  tiny droplets of water hanging in mid air then ever so gently vaporizing into nothing.

Several bald eagles swooped and flew around the seagulls doing their best to snatch some of the herring.  The less ambitious raptures waited their turn perched in the tall pines, knowing the herring would still be there as long as the whales remained in the cove.  It was as if all of nature was dancing for our enjoyment, an evening of spectacular entertainment.  No show in Vegas could ever top this!

With binoculars in hand, I watched the whole scene unfold in perfect harmony.  Not even the fanciest restaurants with their fabulous views could come close to the magnificence that was ours tonight.  Nature at its finest….pristine perfection!

The Dance of Nature performs nightly with matinees on clear days only

Dinner is included in the price of admission.

VIP Seating is available at no extra charge

Gratuity not included