Washington coast dungeness crab season is going to start a little later than we expected… This is good because it means Zed will be home longer, but it also means that we have to wait that much longer before getting paid. We are going to have to stretch our budget a little bit, no more eating out, and we have to get creative for the holiday season. Homemade cards and gifts are always more appreciated anyway. I made flour and salt “clay” today that we are going to shape into ornaments, bake, and paint.
Winter is a wonderful time to stay home, drink spiced cider, make cookies, play games and get crafty. Those are my favorite holiday memories from childhood, doing projects and making things together. Opening presents on Christmas morning was fun, of course, but it was the preparation for the holidays that really mattered.
I’m actually looking forward to not spending money this Christmas, and focusing on enjoying the company of my family and friends and eating lots of good food. Let’s just hope our bank account can hold out until the crab season starts…
For the last week Zed has been doing gear work, getting ready for the Washington Coast Dungeness Crab season. He’s been down in the harbor every day rigging pots, and for the moment it feels like we have a normal life. Zed’s working 9 to 5ish kind of days where we can eat breakfast and dinner together as a family. The harbor is a short 5 minute drive from our house, so he can run home if he needs something, or if I need something (like I did yesterday when our pipes burst in our garage).
For the next month I can try to delude myself into feeling like a normal wife with a normal husband that comes home every night. But, no matter how hard I ignore it, there will always be a nagging feeling of dread in the back of my mind as the opening day of the season creeps closer and closer. This feeling of impending doom will linger because I know that opening day always comes much to quickly, and I will once again be on my own.
But I must say, the weeks and months that we spend apart really make the time we have together special. That is what I try to focus on. And that is what I am thankful for today… every moment we get to spend together as a family.
This is a great recipe from www.purealaskasalmon.com using canned salmon. Quick and easy and really healthy. The Pure Alaska Salmon website has lots of other recipes using canned salmon, plus nutritional information, and info on fishing practices.
Shirley and Jim Zuanich own the company and are good friends of mine. Jim is a life-long commercial fisherman and Shirley runs the company, selling their canned salmon to stores all over the country, including Whole Foods. Shirley is an awesome friend to have because she knows firsthand how bloody difficult it is raising kids with a fishing husband. Two seems impossible to me sometimes, but she did it with three kids and survived!
So this a Zuanich family recipe that originally called for shrimp, but canned salmon can be substituted beautifully.
Irma Beulah’s Salmon Coleslaw
- 4 cups green cabbage, chopped fine, not grated
- 1 – 7.5 oz can Redhead or Thinkpink, canned wild salmon, chunked
- 1 green pepper, chopped fine
- 4 green onions, chopped fine including green part
- 1/2 can of black olives sliced
- 6 sliced radishes, if desired
- 1/3 to 1/2 cup mayonnaise
- 3 TBSP white vinegar
- 2 tsp white sugar
Mix and toss into salad, chill and serve.