Now back home, getting ready to go into the gallery and I am pressing my nice black pants, putting on my heels, bracelet, earrings, trying to look a bit sophisticated after returning home from a very unsophisticated few days on the Alaskan ocean – where the only thing I was putting on in the morning was chap stick, a beanie and my slickers. Spending 10 hours a day on a fishing boat where I am peeing in a bucket, wiping blood off my rain boots, eating PBJ sandwiches on WHITE BREAD – now to be home with the luxury of a modern bathroom, dry clothes that smell of Bounce instead of dead fish, and a full refrigerator of food -quite a transition. Not a bad transition but just one where it feels that the real me is a person somewhere in between. Coffee house – food cart – art galleries – angler - Queen of Sheba – who knows.
Owning your own business is more work, this I know, more stress but also more freedom. Even if I were to work 80 hours a week as opposed to say, the normal 40 most people put in at a full time job – to me, it is still more freedom when you find your souls work. I have had people ask me, "Do you really want to own a coffee house or do you just love being in a coffee house?" - Good question. I think both. But what do I know? I can't truthfully say for sure.
Being away from civilization as we know it for a few days can make you look at life a lot differently. You get a sense of how simplistic it really should be and how complicated we have made it. In nature it seems that everyone and everything knows their place, they know where they need to be, what they need to do. Even though their living conditions and means of finding food, shelter and basic survival is much more difficult than ours, it is nonetheless a simple existence. To know where you belong, to be at peace with your place in life. If only it could be that clear and simple for us. Maybe if we spent more time in and with nature we would know ours too.
1/2 C. country-style Dijon mustard
4 1/2 Tbs. pure maple syrup
3 1/2 Tbs. water
2 Tbs. prepared horseradish
6 (8 oz.) salmon fillets
1 1/2 Tbs. golden brown sugar, packed
1 1/2 Tbs. fresh thyme, chopped
Preheat oven to 350 F. Whisk mustard 3 Tbs. maple syrup, 3 1/2 Tbs. water and horseradish in small bowl to blend. Arrange salmon on baking sheet. Whisk 1 1/2 Tbs. maple syrup, sugar, and thyme in another small bowl to blend. Spread thyme mixture evenly over salmon. Bake until salmon is just opaque in center, about 20 minutes. Transfer salmon to plates. Spoon mustard-horseradish sauce over and serve.