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Hello from our capital city of Juneau. I am here for some job training with the state Legislature and the beginning of the 26th legislative session. This week is an exciting time for our state and country. I am proud to be a part of Alaska's historic 50th year of statehood. A visit to Juneau has been on my travel list for many years, and I am thrilled to finally be here.
On Sunday, the sun was out, the sunrise sky was a pastel shade of blue and pink and it was 51 degrees.
I was glad to see the sun as it meant I could actually see some of the beauty and charm of Juneau. The mountains are very close, and I get the feeling I am in a place that is a blend of scenery and community resembling Seward, Turnagain Arm, Homer, Halibut Cove and Seldovia. After spending almost 30 years in Alaska, I am excited to visit here.
Pouring rain and fog welcomed me on my arrival. I was disappointed I couldn't see more the place from the air. The streets were slushy, icy and treacherous. It gets very dark early in the day, probably something to do with the fact this southern gem of a city is tucked away neatly in the mountains. I realized it would be a challenge to see more of the place and get some walking in.
The wonderful weather that greeted me Sunday determined the exercise of the day would definitely be a walk-about. I left my room to search out my morning cup of coffee and ended up taking a two- hour walk out of town. The sun had warmth to it and my face was so happy to soak it in after the bitter cold winter we've experienced so far.
I walked along Thane Road, where one side is a steep hillside, spilling from it are numerous waterfalls that roar down the hillside, and the other side is Gastineau Channel, where ocean waters gently lap the rocky shoreline sparkling in the sun.
The walk was indeed welcome, as no cleats, hat, gloves or scarf were required. It was so pleasant that after awhile, I took my jacket off and tied it around my waist. The air smelled good; clean and fresh like spring. Ravens with their shiny black bodies and one perfect specimen of a bald eagle kept me company as I enjoyed my walk.
Juneau is full of great little eateries and because it gets dark early and I don't have a kitchen to play in, attempting to stay on a focused eating plan is difficult. I am hoping the exercise I get and all the walking uphill to the Capitol will counteract some of the excess calories I've consumed.
I'm walking everywhere. I am without a vehicle and it is enjoyable to be able to walk anywhere I need to go.
If you get the opportunity to visit Juneau, please don't pass it up. I'm already looking forward to my next trip.
While I was out walking, lots of my friends were watching the playoff games. Football and game day entertaining is on the agenda for the next week. Many of us have promised to take something tasty along to share at those Superbowl parties. Two of my favorite simple ingredients to use for putting together an appetizer are shrimp and bread.
These adjacent two appetizer recipes are designed for both taste and ease.
This dish combines Spanish escabeche (marinated poached fish) with a new take on mojo, a Cuban sauce typically made with the juice of tart oranges, garlic and herbs.
SHRIMP ESCABECHE WITH BLOOD ORANGE MOJO
Serves 12
2 cups freshly squeezed blood orange juice or other orange juice
1 cup fresh lemon juice
3 large garlic cloves, minced, divided
Pinch of salt
1/2 teaspoon dried crushed red pepper
2 pounds cooked deveined peeled shrimp, cut into 1/2-inch pieces
2 cups chopped red bell pepper
1 1/2 cups chopped celery
1 cup chopped red onion
1/2 cup chopped fresh cilantro
1/4 cup olive oil
Additional olive oil (optional)
Lemon wedges
Tortilla chips or pita chips
Combine orange juice, lemon juice and two minced garlic cloves in medium saucepan over medium-high heat. Add pinch of salt; boil until orange juice mixture is reduced to 1 cup, about 15 minutes. Cool. Mix in crushed red pepper.
Mix shrimp, bell pepper, celery, red onion, cilantro and 1/4 cup olive oil in bowl. Toss with orange juice mixture and remaining minced garlic clove. Season with salt and pepper. Cover and chill until cold, about 2 hours. (Can be made 8 hours ahead. Keep refrigerated.)
Arrange escabeche in shallow bowl. Drizzle with additional olive oil, if desired. Garnish with lemon wedges. Serve with tortilla chips or pita chips.
EASY PARTY BRUSCHETTA
1 1/2 cups chopped seeded tomatoes
2/3 cup finely chopped red onion
2 tablespoons minced seeded jalapeno pepper
2 garlic cloves, minced
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
2 tablespoons olive oil
1 tablespoon cider vinegar
1 tablespoon red wine vinegar
3 dashes hot pepper sauce
1 loaf dense French bread, cut into 1/4-inch slices
2 tablespoons grated Parmesan cheese
In a small bowl, combine the first seven ingredients. In another bowl, whisk the oil, vinegars and pepper sauce; stir into tomato mixture. Place bread slices on an ungreased baking sheet. Broil 3-4 inches from the heat for 1-2 minutes or until golden brown. With a slotted spoon, top each slice with tomato mixture. Sprinkle with Parmesan cheese.
Until next time, get out for a walk if you can, enjoy the upcoming game, and I will back home soon.
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