
The Serenity...Challenge...and Sobering Realities of Sailing the Columbia |
Boat portability: packing and parking
For those
interested in sailing the Columbia, there are a couple of ways to go.
In Dec. 2005, I contacted marinas from St. Helens to the mouth of the
Columbia and asked what it would cost to moor a 25-foot sailboat and
if there was a waiting list. Here is my survey, revealing a wide variance
of availability and price: |
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About eight years ago, I stood at the old Weyerhaeuser boat ramp on a bright summer morning. Gazing out over the calm waters of the Columbia River, I noticed a solitary sailboat quietly motoring upriver, effortlessly cutting through the slowly moving currents. It was that idyllic scene that sparked my imagination and started a relationship with the Columbia River and sailing that continues to this day.
I took sailing lessons and “gave it a go,” sailing a smaller boat on calm lake waters, before buying a Cal25, a 25 foot racer/cruiser sailboat moored at the Elochoman Slough Marina in Cathlamet. After spending many weekends cleaning and repairing the boat and being on a waiting list for a year, I moved my boat up to the Kalama Marina to be closer to home. Moored next to my boat was an Oday 27-foot sloop-rigged sailboat belonging to Kalama resident Ray Blanke. We had met before and had worked together on on a number of occasions at Kalama Chemical, where Ray was the head elec-trician. He was also a veteran Columbia River sailor and, during the five years I owned my boat, I took advan-tage of every oppor-tunity to learn from Ray, picking his brain about his many years of experience on the river. Recently, I caught up with Ray’s adventures while visiting him at his Kalama home. Naturally, we talked about river sailing. “Sailing the Columbia is beautiful but a lot of work,” he said. “My favorite portion . . . is the lower river below Longview, because it’s less developed and more pristine.” I was surprised to learn that Ray had moved his boat from the Kalama Marina down to the Port of Ilwaco and curious about what p rompted the move. “Well, I had sailed the upper river for about 17 years,” he explained. After making occasional trips to Astoria, the jaunt had become an annual trek. “We actually had decided to take it down to Ilwaco just for the summer,” he recalled, “but it was cheaper to keep it down there for the year.” Ray said his original plan was to bring his boat back to Kalama at the end of the summer, but he wasn’t able to get down to Ilwaco until November. After leaving the port, he ran into increasingly strong winds, until he had to take down most of the mainsail. Then, sediment stirred up by the rough conditions plugged the fuel filters, killing the engine. Ray said he managed to limp into Astoria, however, and the next day he moved the boat back to Ilwaco, where he has kept it to this day. As he recounted his misadventure, he laughed. It was the type of laugh that comes with relief and in retrospect, recalling something that was very serious at the time. Sailing the Columbia demands tremendous knowledge, skill and an adventurous spirit willing to take on all that nature and circumstance can deliver. You are out there on your own, in a way that’s very unique in this modern society we live in. But there are few things in life as calming as being on a sailboat in full sail, moving through the water with only the sound of the gurgling of water moving around the hull of the boat. ••• For
more on sailing the Columbia, check this site: |
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| If you can walk, you can snowshoe Couch, movie, popcorn . . . consequences. How an out-of-reach bowl of popcorn led to a new outdoor adventure (story by David Bell, photo by Karla Dudley) |
If You Go | |
Sitting
on the couch a few weeks ago, while watching a movie, a bowl of buttered
popcorn on the coffee table, I pondered
the good life. I mindlessly reached for the popcorn and found my arm
wasn’t
quite long enough. Irritated, I shifted my mass and put a little more effort
into my conquest of gratification. My quest
now had my full attention. I quickly assessed the problem and concluded
that my arm wasn’t the problem at all.
It was my waistline. It had expanded since the weather became an easy
excuse not to go hiking. What is Santa trying to tell me? As luck would have it, my brother, his wife and their son have a cabin on Mt. Hood. They were in town for Christmas and I called them to offer season’s greetings. As the conversation
progressed, it became clear that my nephew, who is an avid mountain
climber and is preparing to climb in Peru this summer, was going to
go—of all things—snowshoeing. At Government Camp, much to our surprise, there was only about 3” of snow, not enough to go snowshoeing. “Darn,” I thought, “I guess we’ll have go some other time.” Thinking I was off the hook, I began to relax until I heard the words, “ Timberline Lodge.” and saw that we were headed towards the turnoff up to Timberline. The next thing I knew, I was on my knees, taking tire chains out of the never-opened bag. It was starting to snow and blow. Surprisingly, these new chains were a breeze to install. The whole operation took less than five minutes. On the road again, we gained altitude and the snow fell at an ever increasing rate. “How appropriate,” I thought, “I am going snowshoeing in a snow storm.” Coming to grips with reality, I gazed at the bindings that I would soon have to manipulate, trying to look like I knew what I was doing. “Doesn’t look like brain surgery,” I thought. I would just slide the toe of my boot in and tighten up a strap around my heel, then snug a strap over my boot. It obviously had been snowing for quite a while at Timberline, for there was 20 inches of brand new powder on top of the base. Perfect conditions to try out my brand new snowshoes. The moment of truth was at hand. There I was, snowshoes resting on the snow in front of me and skiers walking by, giving looks of amusement. “Why would anybody walk up the hill when they could take a lift?” they seemed to be thinking. I slid my boot into the first ‘shoe’ and bent down to tighten the bindings. As I had hoped, the process was straightforward and posed no problem at all. Now ready to go, my nephew led us up a ravine just east of Timberline Lodge. The first few steps were tentative, but soon confidence was building and I was actually enjoying myself. Our goal was to ‘shoe’ to Silcox Hut (a comfort station), about a mile f rom Timberline lodge with 1000’ of elevation gain. Ha! A far cry from a nice, easy, flat stroll to Trillium Lake. Nanuck of the North Once we made it back into the vicinity of the lodge, I had the bright idea of getting off the snowcat track and going cross country. By now I felt in total control of my snowshoes and wanted to go through the deep powder. Even though walking on loose snow is more difficult, I was feeling like Nanuck of the North, trudging to basecamp. Coming to the ravine just before the lodge, I plunged forward. As I caught the nose of my snowshoes, I remembered my nephew saying something about traversing steep grades. I did a “graceful” forward sommersault, landing in a pile, looking very much like t he Abominable Snowman. As a reward for our efforts, we went into Timberline Lodge for a bowl of chili and something hot to drink. Refreshed, we left the lodge at twilight and were greeted with clearing skies, revealing the mountain in an eerie blue hue. On the way home, I was glad I had rolled off the couch. I felt great and now have a new way to exercise, which doesn’t require expensive equipment or special clothes. Snowshoeing is easy to master and allows you to go where the snow goes. It’s an economical and beautiful way to enjoy the Northwest in winter. Anyone can do it, even they’ve put on a few pounds and can’t reach the popcorn bowl. If you can walk, you can snowshoe. I recommend it. |
Snowshoeing
is for anyone. It’s relatively inexpensive and inter-generational.Wherever
there’s snow, you can snowshoe. How? You don’t need to take
lessons. If you can walk, you can snowshoe. REI offers free clinics (check
for locations www.rei.com or call its Hillsboro store at 503-617-6072 or
the Portland store at 503.617.6072). Cost & Gear Needed: Rent a pair
for about $10 per day. Purchase for $100 and up. Poles are optional. Snow
shoes attach to ordinary, sturdy hiking boots. Be sure to wear appropriate,
waterproof gear and take water. Don’t go alone or into the wilderness. |
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| Crash course on dips and wings by Paul Thompson, Man in the Kitchen |
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La tely I’ve come to especially
enjoy appetizers, whether dining out or eating at home. They not only
make good, informal party fare, but also can be satisfying alternatives
to traditional dinner entrees.Frequently when dining out I’ll order two or three appetizers in place of the usual entrée. The cost is about the same and the variety of tastes and textures is often richer. I stretch the appetizer menu to include soups and salads. Often the appetizers are smaller portions of entrée items. If you’re having a few people over for Super Bowl Sunday, consider the dips described below for snacks during the game, with the chicken wings served during half-time. Appetizers are a great way to welcome guests in your home, with or without dinner thrown in. 4 Recipes: Hummus Hummus is a wonderful dip for pita bread, originating from the Middle East. This recipe is superior to the store-bought stuff, and it’s easy to make. 1 15-oz. can garbanzo beans (chick peas) 1⁄2 cup tahini (pureed sesame seeds) 1⁄4 cup lemon juice 2 cloves garlic, minced 1⁄2 tsp. salt 1⁄4 tsp. black pepper 1⁄4 tsp. paprika 1⁄4 tsp. cayenne pepper 1 Tbsp. olive oil Minced parsley Empty the can of garbanzo beans into your blender or food processor, reserving the liquid. Add the lemon juice and puree the mixture until smooth. If it gets a little gummy, add some of the reserved liquid until the blender runs more smoothly. Scrape the sides with a rubber spatula (while the blender is turned off). Add the tahini and all the spices and blend. Add more of the reserved liquid until you get a thick creamy consistency. Transfer it to a bowl or platter, drizzle a Tbsp. of olive oil over it, garnish with the minced parsley, and serve it up with wedges of oven-warmed pita bread. Serve this dip at room temperature, but store in your refrigerator. Black Bean Dip 1 15-oz. can black beans, drained 1 med. onion, chopped 1⁄2 tsp salt 2 cloves minced garlic 2 tsp. lime or lemon juice 1 Tbs. grated fresh ginger 2 Tbs. chopped cilantro (Italian parsley if you prefer) 2 Tbs. red pepper sauce. Puree the beans in a blender or food processor along with the lime juice. Add the minced garlic, ginger, salt and red pepper sauce. Stir in the chopped onions and cilantro. Blend to a thick creamy consistency. If too thick, add a little water. Serve with Blue Corn Tortilla Chips warmed in the oven. Guacamole ala Pablo 4 ripe avacados (soft, but not squishy) 1/2 cup chopped onions 1/2 c. mayonnaise Lemon juice to taste (3-4 Tbl.) Salt Cayenne pepper 4 plumtomaties, skinned and chopped Halve the avacados, remove the pit and scoop out the good stuff with a spoon. Mash the avacados with a potato masher. Add the onions, mayonnaise and lemon juice. Add salt and cayenne pepper to taste. I like it a little hotter than most. Keep in mind that cayenne becomes more potent over time, so be careful. I add the tomoatoes last, folding them gently into the mix, so their color remains visible. To skin the tomatoes, steam them over or in boiling water for a couple of minutes. The skin willpeel off more easily. Chicken Wings I love chicken wings, the most flavorful part of that bird. Unfortunately, so does my sister, Fran. While growing up, both of us stood guard at the table when fried chicken was on the menu to make sure we each got our wing. Not surprisingly, we still do that, but it’s more in fun now. Besides, those forks are sharp and can hurt. I don’t like fatty wings. I want them lean, with crisp skin. They don’t come that way. It’s all in the cooking process. First, cut the tips off the wings and wash and dry them. Always wash chicken thoroughly before cooking. Place a couple of cups of flour seasoned with salt, black pepper, garlic powder and onion powder in a plastic bag. Add other spices as you choose. Add the wings and shake to coat lightly. Fry them to a golden brown in 1/8 inch of canola oil, sweetened with a couple of tablespoons of butter. Remove most of the oil and place the frying pan, uncovered in a 325 degree oven for 15 minutes. Turn the wings and continue baking them until they shrink and have lost most of that fat, 10-20 minutes more. I stop here and get out my napkin. Wings don’t get any better. But, if you choose, now is the time to liberally brush on your favorite sauce and return them to the oven for another 10 minutes. Or, sauce and refrigerate them for later reheating. When preparing appetizers for guests I try to offer them different tastes and textures, trying not to repeat dominant flavors. When I prepared the three dips for this column I used cilantro in one recipe and Italian parsley in the other. Cilantro is too powerful and distinctive to repeat. Parsley goes anywhere with its more subtle flavor. ### |
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