Galley Essentials with Amanda
“Let’s go to Lopez!” John sockeye salmon with a soy and
announced one winter day. whiskey marinade and it was
“What do you mean?” I truly delicious. The following
questioned. two recipes are an inspired from
“Oh, you know, check it out, The Galley.
have an adventure” he replied
Lopez is one of the roasted red Pepper and
neighboring islands to our winter Garlic Cream Cheese Spread
home on San Juan Island, a ferry 6 oz cream cheese
stop on the Washington State 1 red bell pepper
Ferry from Anacortes. 1 tablespoon olive oil
I’m always up for an 5 cloves of garlic
exploration so his idea sounded sea salt and black pepper
great. Finding accommodation Heat cream cheese in
mid-winter was not so great but microwave until soft. Brush
we lucked out with Lopez Farm red pepper with olive oil. Roast
Cottages and Tent Camping. red pepper and unpeeled garlic
Although they offer “Gourmet under broiler until red pepper is
Tent Camping in peaceful mostly black. Place red pepper
wooded setting” this girl was and garlic into a plastic bag
not quite up for winter camping
A Winter Getaway to
until cooled. Peel garlic and
albeit “Gourmet.” Later I discovered it’s skin from red pepper. Chop red pepper
the only campground on Lopez with
Lopez Island
and garlic, combine with cream cheese.
showers. Thankfully our splurge on Season to taste.
one of their Northwest Scandinavian
by Amanda Swan Neal
cottages, situated on the edge of a cedar Whiskey Salmon
grove beside a paddock of bouncing grabbing a few tide-us-over supplies, it 4 salmon steaks
bunnies, was toasty and perfect. A was definitely time for dinner. ½ cup brown sugar
welcoming basket of fruit, biscotti, Open year-round for breakfast, 4 tablespoons soy sauce
chocolates plus exotic teas and coffee lunch and dinner, The Galley, further 4 tablespoons whiskey
helped us settle in as we planned our south on Fisherman Bay, boasts a dock 2 tablespoons melted butter
first forage. Dinner! and free mooring buoys along with being 2 garlic cloves – crushed
In the last of the afternoon light the island’s favorite place to socialize, eat 1 teaspoon grated fresh ginger
we set out for Lopez Village located and be refreshed, all whilst listening to Mix all ingredients together.
on the islands west side at the mouth local live entertainment. Their creative Marinate salmon for at least an hour.
of Fisherman Bay. As we parked on two page daily specials menu highlights Grill on barbeque; baste with leftover
the waterfront outside The Bay Café, the islands produce from organic greens sauce while cooking.
we were greeted with darkness; no to grass-fed beef and makes for a tough
warm fuzzy restaurant lights or tables decision process. I opted for the smoked Over the next few days we enjoyed
of chatty people. As I gazed about I seafood platter, as I couldn’t resist the numerous hikes, wanders, runs and
realized there were no glowing neon in-house apple cider marinated, apple strolls about the island. In preparation
signs anywhere. wood smoked mussels along with the for our day’s outings we stopped by the
A large building further down Lopez roasted red pepper cream cheese, and village numerous times to load up on
Road appeared to have some activity that’s just two of the five items served. goodies. Sadly the infamous Holly B’s
and as we wandered in that direction John delighted in Lorraine's baked Bakery was closed for the season, but I
the village definitely showed signs highly recommend Holly’s cookbook
of in winter hibernation. Notices and there’s even a few recipes on
were posted on the storefront www.hollybsbakery.com. The girls
doors announcing return dates and behind the counters at both Vita’s
although we were now well into the Wildly Delicious and Vortex Juice
New Year, Christmas sale stickers Bar were always busily creating and a
appeared on many windowed village visit wasn’t complete without
items. Drifting into the Red Apple a stop at Isabel’s Espresso.
Market I discovered an impressively Not wanting to leave the island
stocked grocery that would satisfy empty handed, we stopped by
any galley provisioning and after Blossom Organic Grocery to double
48° No r t h , Ma r c h 2009 Pa g e 50
Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86