Waterfall Season is upon us. Waterfalls are at peak flow this time of year. With the generous rainfall and snow-pack in Northern California this year, they are spectacular!  

A few suggestions would be Toketee FallsTumalo FallsWatson FallsSusan Creek FallsHedge Creek Falls  and Burney Falls.

 

 

 

Clear cold, 37° water.

 

 

Even the small seasonal drops are impressive.

 

 

 

 

Westernmost point in the state of Oregon. On this day at 4 PM, the 50 MPH windchill temperature was in the mid 20’s f.         BRRRRRRRRRRRRRRR

 

 

Cape Blanco Lighthouse is the oldest standing lighthouse on the Oregon coast, Built in 1870. This view is looking north.

 

 

San Francisco Cioppino – Classic Cioppino (seafood stew, pronounced chow-peen-o) was originated by the Portuguese and Italian crabbers from San Francisco Bay. It is based on live Dungeness crab but can be made with already cooked crab too. Serve it with fresh warm sourdough bread with sweet butter paired with a cold bottle of Chardonnay, and don’t forget bibs for all. Serves 4-6.

First of all you need to cook and clean your crab.

  • 1 large live Dungeness crab, around 2.5 lb.
  • 1 carrot diced
  • 1 leek (only the white part) minced
  • 2 green onions, chopped
  • 1 stalk celery, minced
  • 2 Tablespoons olive oil
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons each minced fresh basil, thyme, and oregano (or 1/2 teaspoon dried each)
  • 4 medium tomatoes, peeled, seeded, and diced (to peel a tomato easily, plunge it into boiling water for 10 seconds or so and then plunge into ice water)
  • 1 can (20 oz) tomato puree
  • 1 cup clam juice
  • 1/3 cup dry white wine or vermouth
  • Salt and freshly ground black pepper to taste
  • 12 small clams
  • 1 pound rockfish, ling cod, halibut, or rock shrimp
  • 12 mussels, de-bearded, only if you like mussels
  • 1/4 cup minced fresh parsley

Sauté, in a large soup kettle, carrot, leek, onions and celery in oil until limp. Add garlic, basil, thyme, oregano, tomatoes, tomato puree, clam juice and wine and simmer 40 minutes. Season with salt and pepper. Scrub clams and mussels well under cold running water with a stiff-bristled brush. Add clams, diced fish or rock shrimp (or both), mussels (if you are using them) and crab to kettle and simmer 15 minutes.

Ladle fish and shellfish along with broth into large bowls and sprinkle with parsley.

It had been one of those days where the fish just weren’t cooperating. Heavy rain had caused the river to come up over two feet in the morning. The river was running fast enough that you could have drifted from the Forks to Ruby, about 7 miles, in an hour. I probably shouldn’t have made the second drift, but we hadn’t boated a fish so we decided to make the run.

It was an uneventful fishless run. We were working the park just upriver from the Hiouchi Bridge. Without warning, this redwood just started growing out of the river about ten feet in front of the boat. The twelve-foot diameter log grew to fifty feet tall while I rowed franticly trying to get some distance between the log and the boat. Fortunately, it toppled over away from the boat.

The bank anglers said it was really close. I can’t imagine what would have been worse. Having the boat 50’ in the air on top of the log, or having the log end up on top of the boat.

Dungeness Crab

Cooking: In a large pot over a very hot flame, (those outdoor burners sold through Cabela’s for deepfrying turkeys are fabulous), Add Salt, 1 TBSP/gallon of water, bring to boil, drop in crab, after water has returned to boil, cook for 10 minutes and immediately remove to ice water.

 

 

 

 

 

Cleaning: Take the crab after it is cooked, place the crab, top side up, in your left hand (assuming you are right handed). At the rear of the crab, take your thumb and stick it under the edge of the top shell. Rotate forward and lift the shell up, kind of like opening the hood of your car. Discard top shell. Turn the crab over, bottom side up, and you will see down the center of the crab some small shell sections. Put your thumb under that at the rear and lift off, like above. Clean out all the grey and green and spongy stuff (if it looks gross, get rid of it). Rinse.