Sailboats Sun Odyssey

‘Thar She Blows! Independence Day with the Whales

Here, in the Pacific Northwest, summer officially begins after July 4th.  We can usually count on the rains to stop and blue skies to emerge by then.  And, of course, everyone is giddy with excitement to get out on the water, soak up some sun and take advantage of our small weather window.  This year, we had a  Jeanneau Sun Odyssey 39i  to try out with friends.  We’d spiffed it up as best we could since January, when we’d bought it, and were ready to invite our first guests aboard.  Since they had to work late, we had enough time to whip up a batch of guacamole and place a pan of deep chocolate brownies in the oven.  By the time they arrived, we had a cabin that smelled heavenly and a tray of guacamole and chips along with a lobster pasta salad (a sure sign of summer) with brownies for dessert.  We opened the cockpit table, brought out a colorful tray filled with dinner, poured the wine and proposed a toast to our first voyage on Sea Bear II together.

It was July 3rd, but we weren’t headed for fireworks exploding in the sky like many of our fellow sailors.  We were truly celebrating Independence Day – our choice to go to where it is quiet, calm and filled with the sounds of wildlife.  Little did we know what surprises lay ahead.

We left the dock in Anacortes, the entrance to the San Juan Islands, and arrived at Cypress Island, only 1 ½ hours later with plenty of light in the sky.  In July, it doesn’t get dark until about 10:30pm.  We anchored in a small sandy cove with lapping waves and only one other sailboat.  Mt. Baker was backlit in all its glory, standing majestically in front of us, like a mirage, draped in snow and rising out of the blue Cascade mountains in the foreground.

Tree-covered sea stacks, one with a carved-out arch, seemed to rise and fall with the tide.  As we settled in, as if on cue, an eagle plucked a fish out of the sea and landed in a tree to eat his dinner.  The four of us rocked gently in the cockpit admiring the natural beauty all around us.  And, as the sun set, we headed for our cozy berths on Sea Bear, and let her lull us to sleep.

Courtesy G. Yule

In the morning, we were heading to Sucia Island to spend the day, a beautiful marine park we wanted to show our friends. But, on the way, we noticed small groups of boats.  And, we knew, where there are groups of boats, there are whales.

Courtesy G. Yule

Sure enough.  Orca whales.  The black and white killer whales of Sea World fame, out in the wild, diving and slapping their tails, hunting salmon.

Courtesy G. Yule

Our friend, Geoff, a brilliant wilderness photographer with a great telephoto lens, loves nothing more than capturing the antics of diving ducks with red legs and eagles catching fish in flight.  But he didn’t know that he’d signed up for a close-up and personal whale watching tour on the 4th. Geoff climbed out on deck and captured breath-taking photos.

At times, the orcas would head toward our boat, dive under it and come up with a roar.  The beauty of seeing them from our own sailboat is that we could be quiet.  Without the engine running, we could drift and let them come to us.

We had joked, on the way, about Gilligan’s Island and the “three hour tour.”  Our first tour with our friends was less than 24 hours, and we felt exhilarated.  We’d been to a place that looked like a tropical island with eagles, seals, seabirds and orca whales.  We, indeed, live in paradise.

As we entered the harbor to tie up at the dock, we saw the barge for setting off fireworks in the bay to be launched that night. The attendant at the fuel dock said “Come to the fireworks show tonight.  It’s going to be spectacular.” But, for us, we’d already had our own kind of fireworks display that couldn’t be matched.

A deep contentment came over us, as we each drove home that night, knowing the whales were diving, the eagles catching fish and Sea Bear was rocking at the dock waiting for her next big adventure.

P.S.  I didn’t think it fair to mention lobster pasta salad without including the recipe.  Make up a batch before summer is over.  It is the true taste of summer.

 

THE LIGHTNESS OF SUMMER:  LOBSTER PASTA SALAD

Ina Garten, AKA, the Barefoot Contessa, calls this salad a taste of summer in the Hamptons, but I’ve brought it to the Pacific Northwest with a few minor adjustments.* You can buy cooked fresh lobster meat if you’d like, but believe me, it’s expensive and perishable. Instead I buy a bag of frozen  langoustine in the frozen seafood section.  You can substitute shrimp if you like.

CULINARY TIPS: 

Cut corn off the cob over a bundt pan. You can slice off the cob easier and the kernels fall into the pan. Since the salad is made with mayonnaise, be sure to keep it really cold and eat within a few days.

RECIPE FOR LOBSTER PASTA SALAD

  • Kosher salt
  • Good olive oil
  • 1/2 pound (half box) SMALL pasta shells, like Barilla
  • Kernels from 6 ears of corn (about 3 1/2 cups)
  • 6 scallions, white and green part, thinly sliced
  • 1 yellow or orange bell pepper, seeded and small-diced
  • 1 pint cherry-tomatoes, halved
  • 1 pound cooked fresh lobster meat, medium diced (or two bags of frozen shrimp or langostines)
  • 3/4 cup good mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • Freshly ground black pepper
  • 3/4 cup fresh dill

DIRECTIONS:  Bring a large pot of water to a boil and add 1 tablespoon of salt and some olive oil.  Add the pasta and cook it for about 8 minutes, until al dente.  Add the raw corn kernels to the pasta and cook it for another 2 minutes, until the corn is tender.  Drain the pasta and corn together in a colander and pour them into a large mixing bowl.  Add the scallions, diced peppers, tomatoes, and lobster, tossing gently to combine.  Allow to cool slightly.

In a small bowl, whisk together the mayonnaise, sour cream, and lemon juice, until smooth.  Pour over the pasta and mix well to bind the ingredients. Stir in the dill, 1 teaspoon salt (to taste) and 1/2 teaspoon pepper.  Chill for up to 6 hours to allow the flavors to develop. Check the seasonings and serve chilled or at room temperature.

* Credit goes to Ina Garten, for the recipe.  I’ve adapted it here, but the original comes from Barefoot Contessa “How Easy is That?”  The recipe in her cookbook is called Lobster and Shells.

Courtesy of Q. Bacon – lobster and shells from cookbook: Barefoot Contessa “How Easy Is That?”

 

Jan Fite

About Jan Fite:  Jan is a retired clinical psychologist who likes nothing more than capturing stories aboard their Jeanneau Sun Odyssey 39i.

31 comments on “‘Thar She Blows! Independence Day with the Whales

  1. marilyn ming

    I always enjoy your stories, Jan

    Like

  2. Cheri Parris

    What an incredible experience and the photos did an outstanding job of capturing the beauty of the San Juan Islands and the PNW. Thanks for sharing your adventure and I’m looking forward to making the lobster salad!

    Like

    • Thanks for reading, Cheri! Hope you like the lobster salad as much as we do.

      Like

  3. Jane Wilson

    Wow! Wonderful story and beautiful photos. I would trade fireworks anytime for an experience like this!

    Like

    • Thanks for reading, Jane. We’ll see if we can repeat the experience when you come!

      Like

  4. Nancy Thompson

    I loved reading this in land-locked Atlanta, where summer starts in April. What an incredible Independence Day

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    • Thanks for reading, Nancy! I’m happy you were able to travel with me virtually.

      Like

  5. Great article, cool photos and a wonderful recipe too, who could ask for anything more? Thanks Jan and friends!

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  6. Wow! Thanks for taking us all on such a wonderful sail! Beautiful writing, photos and can’t wait to try the recipe!

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    • Thanks, Susan, for reading and commenting. The salad is luscious – hope you like it as much as we do.

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  7. Nancy Sidun

    Fabulous story…thank you for sharing.

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    • Thanks for taking the time to read it, Nancy. Quite a different environment from Hawaii and much different from NYC, isn’t it?

      Like

  8. Stacey Weldon Taylor.

    Wow, this is a lovely article! The sounds, the sights and the tastes of summer on a sail boat with friends. How fun!

    Like

  9. Susan Stevens

    Thank you for taking me there with you. The Pacific Northwest is truly a magical place. And the salad has my mouth watering!

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    • Thanks for reading, Susan! I will just have to bring you some lobster pasta salad now, don’t you think? Thank you for introducing us to the great Pacific Northwest!

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  10. What an adventure! Loved this story and the recipe!

    Liked by 1 person

    • Thanks, Debbie for reading and leaving a comment. We shall have to get together and make the lobster pasta salad for a summer luncheon.

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  11. What a great story! Thar she blew…and there were you!!

    Sun and eagles, sea and mountains, friends, whales and a splendid lobster salad! Paradise indeed!!

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    • I was thrilled when I saw that you had left a comment, Eduardo! All we were missing is you and Guida! You’ll have to come back so we can spot whales from our boat rather than a whalewatch boat.

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  12. SHELBY WHIPPLE

    Wonderful! Love you Jan!

    Like

  13. Sandra U Gibson

    What a spectacular way for you to spend Independence Day! I had no idea that it stays light there this time of year till 10:30. The long day made it all the better to enjoy that amazing view of Mt. Baker. The lobster pasta salad looks delicious. Maybe my limited culinary skills are up to it. Here’s to more memorable days aboard the Sea Bear. Cheers!

    Like

    • Thanks for taking time to read it, Sandra! You’ll have to come back to the Pacific Northwest and I’ll make a batch of that salad for you.

      Like

  14. Susan Neel

    Not sure which tempted me more … the sailing adventure or the lobster salad. Would love to try both! Enjoyed the article. Thanks.

    Like

    • Thanks for taking time to read it, Susan! You can try both. Come with the Gibsons and we can do it all. “Say yes to everything and stay open,” our new motto.

      Like

  15. A ‘never to be forgotten’ adventure and a wonderful article with enticing photographs and a yummy salad. Thank you for sharing your cruise on Sea Bear with us.

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  16. Great article, Jan. I felt like I was with you!

    Like

  17. Rick OBrien

    Great article. And the pictures are amazing!

    Like

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