Whaling: Two Miles Out on the Frozen Chukchi Sea

Two miles from land across the frozen Chukchi Sea, the ocean ice is constantly breaking up and reforming, creating ridges of fragmented ice. The blocks of ice in this photo weigh from hundreds to thousands of pounds, but are so clear they seem to be lit from within. 

We had heard that the bowhead whale was out near the point, three miles west of the village of Point Hope. But once out there, we saw few signs of activity. We found a trail leading out onto the ice and began following it in hopes of locating the lead – the place where currents and wind had caused a break in the ice and created open water. That’s where the whaling camp would be.

The ball and pyramid, above, were a familiar trail marker from a previous trek out onto the ice. (Click here to see “Whale Camp: Frozen Sees and Icescapes.” A frozen sea is not smooth. It is more like an otherworldly, windswept rock and sand desert with the rocks replaced by ice and snow replacing the sand. Note the faint snowmobile tracks curving along the right edge of the photo – that’s the trail. 

A mile or more out on the ice, Barbra and our friend, Bill, pause to scan for telltale seabirds that might give away the location of the lead. This is an area frequented by polar bears, hence the gun Bill is carrying. We saw no bears, but did cross a number of fox tracks.

Huge, luminescent fragmants of snow-dusted ice reminded me of the hardtack candy my grandmother used to keep in a crystal bowl. 

Leads can open and close in moments, leaving people stranded when a break-off occurs, or generating enough force to place this pickup-truck-sized block of ice precariously atop a mass of fragments. A walk across sea ice gives one a glimpse into the forces behind tectonic plates and events such as earthquakes and the formation of mountain ranges.

We’d walked over five miles by the time we finally found the lead – a fairly narrow band of water hemmed in between two ice sheets. The bow of a seal-skin boat was a sure sign we were nearing the main whaling site.

This is a typical whaling outpost. The seal-skin boat, which is about 17  feet long, is made from hand-stitched bearded seal hide. The boats are light, able to be moved on a moment’s notice. The jumble of ice at the edge of the lead was piled there by natural forces and serves as both wind shield and hunting blind. Note the mass of floating ice out on the water. 

At the edge of the lead, the ice does not taper. It is thick and strong, but susceptible to breaking off if the wind shifts. 

We had wondered how a whale weighing 10, 30 or even 50 tons is pulled from the water. Two heavy block and tackles are anchored to the ice. The one nearest open water is pegged with a thick metal spike. Fifty yards or so back a second block and tackle is anchored by drilling two holes through the ice and securing the it with a strong harness. Even with the modest mechanical advantage of pulleys, it takes dozens of people pulling for all they’re worth to bring the whale out of the water.

Most of the tools used are hand-crafted. The spade-like implements on the right are butchering tools.


We were very aware of this deep crack in the ice, as, no doubt, were the whaling captain and his crew. While the ice to the right of the crack was sturdy enough to support a house, a shift in the wind could have caused it to suddenly break off. 

The whale was small, a young one. Here a ceremonial first piece weighing 30 pounds or more is cut for soup in which the only ingredients are melted snow and fresh whale – a welcome celebratory meal against the cold.

When the pull began, I handed my camera to Barbra and found a place on the rope. The pull started with grunts and chanting, but as the whale begin to emerge from the sea onto the ice, the chanting gave way to whoops of joy and cheers.

The captain (in the blue coat) shared a celebratory hug (above)…

…and then his crew member headed off with a friend for a bowl of hot whale soup. By this time, Bill, Barbra and I had been out on the ice for nearly five hours and we had a two-mile hike back over the sea to land. We were thrilled to have witnessed and taken part in a tradition that goes back to the roots of this Inupiat village.

Butter Toffee Almonds

Plain, cayenne pepper, or rock salt. We liked all three. Which will you make?

We don’t like to visit friends empty-handed, especially when we invite ourselves over to watch a sporting event on TV. In bush Alaska, there aren’t six-packs of beer or bottles of wine to grab at the store. Our ready gift is usually something we’ve created in the kitchen. Recently we were running late for one of the March Madness basketball games and had nothing already prepared, so a few whirls in the kitchen and we had buttered toffee almonds – three ways. The original plain version is quite tasty. Two other versions were made by sprinkling cayenne pepper on some for that back-of-your-throat-bite and by sprinkling large grains of sea salt for another pleasant surprise. All three versions were tied for first place. This recipe was finished in 15 minutes. Lucky for us, the walk over in sub-freezing temperatures cooled the almonds enough to eat as soon as we entered our friends’ home.

Butter Toffee Nuts Recipe

Ingredients

  • 1 cup sugar
  • 1 cup butter (2 sticks)
  • 3 tablespoons water
  • 3 cups whole almonds (or use 3 cups peanuts)
Directions
  1. Use a deep, heavy-bottomed saucepan to heat all of the ingredients, except the nuts. Stir the mixture constantly to prevent scorching. Using a candy thermometer and medium heat, bring the mixture to 300 degrees. The temperature will rise as the water is boiled off, and this can happen quickly, so be prepared to lower the heat or remove the candy from the heat as needed.
  2. As soon as the mixture reaches the desired temperature, remove it from the stove and add the nuts. Mix until all nuts are coated. Pour the nut mixture onto a greased cookie sheet spread into an even layer. Let fully cool. This step works well on parchment paper.

Recipe adapted from http://www.life123.com/food/candies-fudge/toffee/making-butter-toffee-almonds.shtml.

The Sailing Vessel Bandon

The t’s have been crossed and the final i dotted. All 37 feet and 12 tons of the sailing vessel Tarsus is ours.

What have we gotten into?

There’s a line from the film The Shipping News that seems to fit. “Course, you don’t know nothin’ about boats, but that’s entertaining, too.” 

Four years ago when we bought our C-Dory, Gillie, I’d never piloted a power boat longer than 12 feet – my dad’s aluminum car-topper with its 5 hp engine. Barbra had even less experience with boats. All we really knew was that we wanted a fishing boat. So we did our due diligence – read books, researched on the Internet, visited dealerships, checked out boats in marinas, talked to people and attended boat shows. In the end, we came to a familiar set of conclusions, the short of which go like this: There are a lot of boats for sale, and most of ‘em float. Out of all those boats, a few makes stand out. After that, everything is a compromise. The boat we really wanted was too big to readily trailer; thus it was not the boat we really wanted. We took the plunge, bought Gillie and a year later towed her all the way to Alaska, to the Port of Valdez, which is over 3,000 miles from Sacramento. We then launched her, ran 90 miles to the Port of Cordova, and spent the next eight days and nights fishing and camping aboard our boat in Prince William Sound.

Above: Jagged rocks and islands create a maze leading from Resurrection Bay out into the Gulf of Alaska. Top photo: Massive Blackstone Glacier towers above its namesake bay near Whittier, Alaska.

Time and tide kept me from sailing, but I honestly can’t remember a time in my life when I didn’t want to sail. It’s always been there. Landlocked in western Pennsylvania, my family would take summer vacations to the coast – up to Cape Cod, down to North Carolina’s Outer Banks, west to Oregon – where we’d spend a week frenetically touring museums and historical sites, dining out in restaurants, perusing art galleries and shopping. For my part, I could have spent all day every day on those vacations doing nothing more elaborate than fishing the first tide of the day, combing the beaches, and walking the marina docks. The boats, particularly the sailboats, were magical. Mesmerizing. I’d see their owners emerging from below deck, or topside working on this or that, or just relaxing and looking off in the distance and I wanted to be those people. I had so many questions for them, but I never worked up the courage to break free from my family, approach one of them and ask. Questions like, How does it work? How do you steer it? Do you live on it? What does its name mean? Where have you been on it? Where will you go next?

Tarsus’ former owners were podiatrists. Although we haven’t completed a formal name change yet, on each piece of paper associated with the sale (for a boat this size, there’s nearly as much paperwork as in a home sale) we have penned in Bandon where the vessel’s name appears.

Sea otters are a common, always welcome sight along Alaska’s southeast and central coasts. 

There’s a small town on the southern Oregon coast where a river with runs of salmon, steelhead and striped bass joins the Pacific. Bandon. For a long time, Barbra and I looked at land on the Coquille River upstream from Bandon. In addition to the fish, the area has deer, turkeys, game birds and elk as well as good mushrooming and abundant wild berries. It’s a quiet part of the world, not overly far from wine country. We talked about a piece of land with trees, a spot for a garden, raising chickens there and cutting our own firewood for a wood burning stove in a cozy house where we would homestead.

Bandon is that. But it’s more. This time, it’s not the boat that represents the compromise. It’s the lifestyle. Choosing to become sailors means, at least for now, not becoming homesteaders. It means not driving our camper all over North America, or having a cabin on the shores of a lake full of walleyes, or collecting wine, or, in Barbra’s case, getting a pilot’s license.

Bandon will be docked in the Marina at Seward, pictured here in early July.

To borrow from Robert Frost, Bandon is the road we’ve taken. She’s got a sound hull, every amenity and comfort we need and then some, and sails to take us over any sea. It is dreams come true for us, and in some of those dreams there is a placid lake full of walleyes, and endless summer days touring North America in our camper, a herd of elk feeding on windfalls beneath our apple trees, a salmon fresh from our river for Thanksgiving dinner, a wood burning stove and a freshly made blackberry pie.

Resurrection Bay, where Seward is located, has one of the largest summertime concentrations of Coho salmon in North America. There is an abundant, varied and rich ecosystem in the bay, making it a premier locale for everything from watching sea birds and otters to seeing whales, dolphins and porpoises. The surrounding mountains are spectacular and help ensure for predictable winds, making Resurrection Bay a great place to sail. For more information about the sailing vessel Bandon, click on the word Tarsus.

Crustless Cranberry Cake

Tart cranberries and almonds make for an irresistible combination. This cake is delicious served with vanilla bean ice cream or covered with hot vanilla custard.

With eight weeks to go in our school year, it’s time to get creative with items remaining in our pantry and freezers. Our pecan upside-down pumpkin cake was a delicious way to use up a cup of frozen pumpkin puree that survived the holiday season. Our next challenge was two cups of cranberries from the freezer door. I found a promising recipe for a crustless cranberry “pie.” We are fans of tart and sweet flavor combinations, and this recipe was a terrific way to use those residual cranberries. I decided to pulverize the almonds so they would provide more flavor than texture.
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Crustless Cranberry Cake
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Ingredients
  • 1 cup all-purpose flour
  • 1 cup white sugar
  • 1/4 teaspoon salt
  • 2 cups cranberries
  • 1/2 cup whole almonds pulverized to the consistency of coarse flour
  • 1/2 cup applesauce (used instead of butter)
  • 3 eggs, well beaten
  • 2 tablespoons almond syrup (the kind used to flavor drinks in coffee shops)
  • (optional) zest from 1 orange or 1 tablespoon Grand Marnier
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Directions
  1. Preheat oven to 350 degrees F. Grease one deep 9-inch pie pan.
  2. Combine the flour, sugar, and salt. Stir in the cranberries and the almonds, and toss to coat. Stir in the applesauce, beaten eggs, and almond extract. The mixture will be very thick. Spread the batter into the greased pan.
  3. Bake at 350 degrees F for 40 minutes, or until a wooden pick inserted near the center comes out clean.
  4. Serve warm with whipped cream, ice cream, or warm vanilla custard.

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Recipe adapted from http://allrecipes.com/recipe/crustless-cranberry-pie/Detail.aspx

Upside-Down Pecan Pumpkin Cake

Moist, packed with flavor and topped with crunchy nutty deliciousness, this upside-down will have your guests glad they saved room for dessert. 

I baked this cake in a 9-inch springform pan because that was the best pan for the job in my cupboard. Set on a baking sheet it worked well, and unmolding the cake was a cinch.

Upside Down Pecan Pumpkin Cake

Ingredients

  • 1 cup (2 sticks) unsalted butter, evenly divided and melted
  • 3/4 cup of brown sugar
  • 3/4 cup pecan halves
  • 1 2/3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon mace
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup pumpkin puree, canned or fresh
  • 1/2 cup warm (110 degrees) milk

Directions

  1. Heat the oven to 350 degrees F. Spread pecan halves on a baking sheet and toast for 5 minutes or until aromatic.  Remove from the oven and let cool. Coarsely chop the pecans and set aside. Leave the oven set to 350 degrees F.
  2. Melt one stick of butter in a small sauce pan. Add pecans and brown sugar, mix thoroughly. Spread this mixture evenly at the bottom of a 9 inch cake pan.
  3. In a large bowl, sift together flour, sugar, cinnamon, mace, salt, baking powder, and baking soda. Set aside.
  4. Melt second stick of butter.
  5. Add melted butter, eggs, milk, vanilla extract and pumpkin puree into a mixing bowl. Beat together with mixer until well combined, about 2 minutes.  Add flour mixture and stir with spoon until just combined.
  6. Pour batter on top of pecan mixture in the baking pan. Bake until a cake tester inserted into the middle comes out clean, about 50 minutes. Transfer the cake to a wire rack to cool, approximately 5 minutes.
  7. Place a plate over the cake and invert to unmold cake and let cool completely.

We served the cake with homemade vanilla bean ice cream and cups of freshly steeped almond roobios tea.

This recipe was adapted from http://thenoshery.com/2011/03/28/praline-upside-down-pumpkin-cake/.

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Chocolate Waffle Cookies in Two Minutes Flat!

This week, I based my search for a new cookie recipe solely on looks. I found a photo of “boot print cookies,” not a terribly appetizing name for a cookie, but the waffled pockets make it easy to imagine serving these with ice cream or chocolate sauce, and the powdered sugar on a chocolate-colored background is classic. The unique look, rich brownie flavor, and the crispy Belgian waffle texture are a winning combination. The best part? After the batter is made, you only have to wait two minutes before you can enjoy fresh, hot, chocolate waffle cookies! Just dollop a rounded tablespoon of batter onto the hot waffle iron, press, and there they are – Boot Print Cookies! Or, if you like, in deference to the waffle-soled running shoes Bill Bowerman created in his kitchen while a coach at Oregon University back in the 1970’s, “Cross Country Cookies!”

Chocolate Waffle Cookies

makes 32 cookies

Ingredients

  • 3/4 cup white sugar
  • 1/2 cup butter, melted
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup chopped walnuts

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Directions

  1. Preheat the waffle iron. In a medium bowl, mix the sugar and butter together. Stir in the eggs and vanilla. Then mix in the flour, cocoa, and walnuts.
  2. Drop dough by rounded tablespoons onto the waffle iron. My waffle iron is large enough to do 16 cookies per batch. Close the lid and cook for 2 minutes. It may take more or less time depending on the individual waffle iron. Separate any cookies that have run together while still warm. Dust with confectioner’s sugar if desired.
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adapted from http://allrecipes.com/recipe/waffle-cookies-ii/detail.aspx

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Linzer Cookies

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Fire in the Sky: Aurora Borealis Point Hope, Alaska

Mars hangs above a water silo aglow with lights from the school, a band of auroral light seeming to shoot from the silo like flames. (Click on photos for larger images.)

No photo – and certainly not our first attempts – can do justice to a northern sky on fire and dancing with the eerie green and purple glow of an Aurora Borealis. On this night 200 miles above the Arctic Circle, temperatures were an icy negative 10, pushed even lower by a steady breeze. As the sun sank below the frozen sea to the west, the full moon emerged in the east, close to Earth and huge, the color of a blood orange, hanging on the horizon. Jupiter and Venus were aligned, Mars glowed red as an ember against the black sky and Orion’s belt burned bright. Washing over it all was a breathtaking display of slowly moving green bands, some of them edged in purple, some of them jagged and electric, the band on the northern horizon streaked with pink mixed in with the green.

It’s not uncommon to see a bit of faint green or greenish yellow in the night sky up here. But what we were seeing on this night was of a different magnitude – a rare event tracing back to a spike in activity on the Sun a a few days ago. We made a few quick phone calls to friends. “Go outside and look up!” Meanwhile we got our camera and gear together, realizing, suddenly, that we weren’t  sure how to capture any of this. We met one of our friends in front of the school and walked with her toward the lagoon on the north side of town, away from the lights. In every direction, from horizon to horizon and straight overhead, what we saw stunned us. “This is amazing,” we kept repeating.

Note the three aligned stars of Orion’s belt to the left.

By the time we got our camera figured out, our fingers hurt with cold and the peak of the lights was past. But we still got some photos. A large part of photography is capturing light, and this was a quest for capturing light on a sublime scale.

Fireworks over the Columbia River while sharing a bottle of wine from a balcony at my apartment in Astoria, Oregon, tumblers of Scotch and a sky so impossibly filled with stars we felt like the deck of our mountain cabin in Yosemite was sailing through the Milky Way, a full moon hanging over a becalmed ocean on Prince William Sound with not another boat on the water, a campfire, mesmerizing, at our tent site at Oregon’s Sunset Bay State Park… night skies to come in remote anchorages on the Pacific… Our lives are filled with light.

A Boat to Sail the Ocean Blue

We fell in love with this 2002 Island Packet 350 last summer while visiting Seward. Here she is hauled out for survey on March 3.

Her tip-to-tip length is 37′ 10″, on deck she’s 35′, and at the waterline 29′ 4″. Her mast rises 48′ 3″ above the water. Rigged as a cutter, she’s also powered by a 38 hp Yanmar diesel engine. Displacement is eight tons. Gross tons: 12. 

Below deck there are two staterooms (sleeping berths), one fore and one aft. The two settees convert to beds to sleep a total of six people. Teak deck, 6′ 4″ of headroom in the main cabin, and lots of storage space. The head, complete with shower, is located just aft of the forward stateroom. The fuel tank holds 50 gallons of diesel and the freshwater tank holds 100 gallons. There’s a dedicated navigation table, a dinette table that folds into a bulkhead when not in use, a smartly designed galley and easy access to the engine.

The gimbled two-burner stove with oven is the centerpiece of the galley. The narrow space allows the cook to wedge in and brace when the boat is moving. The microwave will go. 

Here she is this past summer with a fresh coat of bottom paint. She sure put a song in our hearts! (Click photo for larger view.)


Florentines – Chocolate or Plain?

These crispy yet chewy cookies can be made as a sandwich with a layer of chocolate to hold them together, chocolate dipped, or with a drizzle of chocolate. And they are wonderful without any chocolate at all.

When I was young my family sometimes went to a deli in San Francisco where, out of an assortment of scrumptious confections, I was allowed to pick out a cookie after our meal. Often, I chose a chocolate dipped florentine, a delicious almond cookie flavored with the essence of orange zest, one of my favorite combinations.

We are trying to keep our kitchen as simple as possible in order to ready ourselves for life on a boat with only a relatively small galley kitchen. So it was only after serious contemplation that we recently added a new gadget to our galley – a Miallegro stick blender. Our manual nut chopper has worked well for most duties, but would have been tough to chop almonds fine and consistent enough to meet the needs of this recipe. The stick blender is much smaller than our counter top blender and much more versatile. With 550 watts of power and a dedicated nut chopper attachment, I had finely ground, perfectly uniform coarse almond flour in less than one minute!

Even with the help of the chopper, this recipe was time consuming, but our cookie taste testers all agreed: the result was fabulous. The first step was blanching and skinning the almonds. After some trial and error, I figured out that the easiest way to skin the almonds was to boil them for two minutes and then pinch them out of their skins while they were soaking in cold water. After this step, the almonds had to dry. I let them sit out on a cookie sheet overnight. After the dough is made, it needs to sit for about a half an hour in order to cool enough to handle. I could only bake six cookies at a time, which also added to the time. Lastly, if you dip the cookies or drizzle them in chocolate, this has to be done after the cookies have cooled. Wait! You still can’t serve them until the chocolate sets up. This investment in time results in cookies that end up disappearing quickly! I don’t know which I like better… the chewy yet crunchy texture, or the combination of the orange, almond, and chocolate flavors.

Florentine Cookies

Yields 24 six-inch cookies

  • 1 3/4 cups blanched almonds, sliced (about 5 ounces)
  • 3 tablespoons all-purpose flour
  • Finely grated zest of 1 orange (about 2 tablespoons)
  • 1/4 teaspoon fine salt
  • 3/4 cup sugar
  • 2 tablespoons heavy cream
  • 2 tablespoons light corn syrup
  • 5 tablespoons unsalted butter
  • 1/2 teaspoon pure vanilla extract
Chocolate topping (optional):
  • 2 to 4 ounces semisweet chocolate, chopped
Directions
  1. Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
  2. Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.
  3. Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour this mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, about 30 minutes.
  4. Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread as they bake.
  5. Bake 1 pan at a time, until the cookies are thin and an evenly golden brown in color, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to cooling racks. Repeat with remaining batter.
Optional chocolate topping
  1. Put the chocolate in a medium sized, heatproof bowl. Bring a saucepan filled with 1 inch of water to a very low simmer; set the bowl over the water, but not touching the water. Stir the chocolate occasionally until melted and smooth.
  • For sandwiches, drop about 1/2 teaspoon chocolate onto the flat side of half of the cookies and press remaining halves onto the chocolate covered halves. Return to rack and let chocolate set.
  • For chocolate decor, drizzle melted chocolate over florentines as desired. Set aside at room temperature until chocolate has set.
Recipe courtesy of http://www.foodnetwork.com/recipes/food-network-kitchens/florentines-italy-recipe/index.html

Point Hope in Winter from the Air

The village of Point Hope, Alaska, February 24, 2012, as seen from a nine-passenger Cessna Caravan.

Viewed from the air, a continuous sheet of ice and snow obscures the boundaries between land and sea in the Arctic north. We were happy to fly south to Anchorage for a few days, thereby escaping the steady string of days with temperatures hovering around negative 20 degrees Fahrenheit. Compared to Point Hope, the weather in Anchorage was downright balmy, with highs around 28 degrees. Intermittent snow showers filled the crisp air with big, soft snowflakes.

Six days later our plane touched down on the icy Point Hope runway. As we descended the ladder, a blast of icy wind crushed into our faces, momentarily taking our breath away. The previous week, the absence of wind made walking outside pleasant enough, but now the wind chill is frequently dipping to 50 or 60 below and even colder. Cases of frostbite are up, as are cases of frozen plumbing. Each day, we’re gaining eight minutes of daylight. Still cold. Still a lot of winter left.