Propane Chief - Provisioning in the Broughton’s
Well - here we are in the lower Broughton’s - we were in the upper Broughton’s the middle and now in the South. The last time we actually brought some real food on the boat was at Harriet Bay - about 100 miles south of this position and almost four weeks ago.
I suppose it does not really count to talk about provisioning - we finally added up all the food we bought in Seattle and it came to about $1,400 - that may seem like a lot and it is - but remember we have not really shopped for about two months. That Seattle shopping spree happened in late April - now it is June 25 - boy - time does fly when you are having fun.
Anyway - this post is about provisioning, and I must say it has been a bit more difficult than one would think for this gourmet caught up in the wilderness - I mean there is nothing to buy north of Harriet Bay. Echo bay had lost its generation station to fire and had no provisioning. Lagoon Cove had no store. Sullivan had a few things but at 3 times the normal price. (Which in BC is twice the cost of WA). We came up Johnston Straight and turned right into the Broughton’s, and have been there for three weeks. This is a really great place for wilderness. I mean - I have backpacked a lot of places and this is just as remote - there are no trails, no place to get off the boat, just steep sided islands, deep channels and lots of rain. We are lucky to have been up here in early June - the place is just now starting to get really busy with boats - I can’t imagine what it is like in August - just no place to be - we are really looking forward to going around Cape Scott and starting down the western side - which will be a different experience - and maybe we can sail the boat.
Yes - Sail the Boat - what does that mean? We have been a powerboat for the last three months - did not even take off the sail cover - there is no way around it - the winds are fickle, the current fierce - yes, you can sail - but you cannot get anywhere…..
OK - so what’s for dinner tonight - remember - we last provisioned with anything fresh almost four weeks ago. I picked up a head of cauliflower, butter, and lettuce in Sullivan Bay - but when a cauliflower costs $5.00 - I can do without my vegetables.
lunch the other day was Pesole and fresh tortilla -
4 chicken thighs
1 clove garlic
1 tb olive oil
1 can hominy
1 can roasted green peppers
½ cup shredded cabbage
1 tbs dried oregano
Sauté the chicken in the olive oil until it is nicely browned - about 10 minutes - add the garlic and onion for five minutes - add about three cups of water to make a stock - throw in a bay leaf, cover and simmer for about 20 minutes- I also added some sliced carrots at this time - remember you are making a stock - so if you have other good stock making things around like a bit of celery or parsley - throw it in...
Add a can of hominy , the chills, and simmer for about 10 minutes. Spoon into bowls with a top of shredded cabbage, some dried oregano and a bit of pickled jalapeño.
A few Days later….
For tonight - it is German and Mexican Night - a bit incompatible - but we had some limes going bad so we spent the afternoon drinking tequila - and had a red cabbage - so…
My last pound of ground beef is mixed up with ¼ cup of browned onion, ½ cup dried bread crumbs, paprika, and one egg. Make two inch meatballs and boil in the stock. This is a mixture of Knor beef stock and water - boil for 15 minutes. This stock will be reduced with a bit or red wine and then made into a gravy with another Knor product. Well - even I have to take a shortcut ever now and then for the sake of a good gravy.
Larry’s potato dumplings
Boil four or so potatoes until cooked - cool and then rice through strainer - toss with 2 tbs of potato starch and a bit of bread crumbs, mix into balls and boil for 10 minutes - refry in a bit of oil to brown. Top with bread crumbs fried in a bit of butter.
Sauté a bit of onion in olive oil until brown , add 2 cups of slice red cabbage, ¼ cup red vinegar and ¼ cup of brown sugar, 1 tbs of caraway seeds. Reduce for one hour on the lowest setting until a glaze develops.
We came up very well provisioned - which is why I can make some cool stuff - but if you come up here expecting to find some fresh veggies in June - well think again