This cold weather has my memories of Alaska swirling like magic-dust snowflakes of wanderlust. I’ve been there twice, both times on cruises – so even though I tasted none of the “local” flavors of the non-touristy places in the nation’s largest state that was anything but a folly, both times I’ve indulged in that spectacular smoked sockeye salmon that is sliced thin and served with eggs, capers, lox and bagels. We’d go to brunch, and they’d serve it as an early tea time with breakfast for late risers being more of a light lunch.
The cold weather brought the memories, but the threat of power outages last week brought shopping for things we could eat with minimal preparation. I found a good brand in Publix over in Peachtree City and gave thanks for the fish, imagining it swimming upstream to spawn, trying to avoid the fish-spearing claws of grizzly bears out there standing on those shallow rocks as ribbons of fresh red fish flitter past their feet. The one I was holding made it back home to do its one last thing before ending up in a sliced and packaged fillet.
I always boil all of our eggs prior to a winter storm. We’ve discovered that they keep fine in a cooler on the back porch and can feed us for days on end. And when we put a little sliver of salmon on top, it’s just the ticket for an Alaskan meal right here at home in middle Georgia!
Sockeye Tanka
red sockeye salmon,
boiled eggs, roasted Brussels sprouts
Alaskan dinner
right here in middle Georgia
mid-week special treat
Common Threads 