Fix one cup of wild rice as directed.

Add to rice:

In a small bowl:

1/2 cup walnuts

1/4 cup white wine or rice wine vinegar

2 tblsp olive oil

1 tsp sugar

1 tblsp diced fine onion

2 tsp Dijon mustard

1/2 cup sour cream

Mix and chill about 4 hours or longer.

On 4 individual salad plates:

Arrange steamed and chilled or canned asparagus.

Place 1/2 cup wild rice mixture over asparagus

Place two small tomato wedges around rice

Carefully place a 4 x 4 piece baked or left over salmon (1/2 cup) on rice. Other cooked fish will do.

Serve with a smile and an small hard roll with butter pat.


Dave Inglis was loving know in our group of friends as

Ditcher Dave. Many a times Bob or one of his friends

would pull him out of a ditch after a night in North Nikiski

at Bishop Creek Bar, sadly now only an image in our minds.

Try this most delicious way to prepare halibut.

In a sauce pan combine:

2 quarts of water

3 tsp ground ginger

1 tblsp garlic powder or 4 cloves minced garlic

1/8 cup lemon juice

1/3 cup sugar

1/8 cup of salt

Bring to boil and simmer covered for 10 minutes.

Increase heat and place:

2 to 4 cups of 1 1/2 inch cubed halibut.

Dave’s note: I like to use the last 4 inches or so

of the tail. They will come out resembling little lobster tail.

Bring back to boil and turn off. Cover and let set for 30 minutes

They will float. Remove with a slotted spoon and cool.


2 tsp paprika

4 tblsp melted butter

Place fish on broiler pan. Bush cooled fish several times with paprika/butter.

Just prior to serving put under broiler about 8 to 10 minutes.

Serve with melted butter and lemon wedges.

Dave wrote this note to me: “Ann, I’ve never written any recipes down before.

Maybe I can scare up some more. Dave”

Dave was a good friend to many and a special one to us. He loved to cook and can fish

and always called me to tell me about a “new one.” He has been gone from this world

way to long. We still miss him.


Sauté in 1 tsp butter in a large saucepan

1 cup chopped onion

1/2 cup diced celery


2 cans of cream of potato soup

1 1/2 cups canned milk

3 cans of minced clams with liquid

1 tsp lemon juice

1/4 tsp thyme – (op)

1/4 tsp black pepper

Heat slowly, mixing often. Laden into deep bowls. Dot with butter, sprinkle with parsley.

Pass the oyster crackers.

Note: Diced bacon and shredded cheese is a good addition.

I appreciate the many compliments about my recipes. The latest myriad of compliments

were about the Rhubarb-Strawberry Cream dessert. Thank you all!

More in Life

Minister’s Message: What unites? Being one in Christ

It seems everywhere you look and on every level people are gridlocked

The secret to this homemade vegetarian lasagna is the addition of fresh noodles from scratch. (Photo by Tressa Dale/Peninsula Clarion)
On the strawberry patch: The secret’s in the noodles

Handmade pasta adds layers of flavor to vegetable lasagna

Virginia Walters (Courtesy photo)
Life in the Pedestrian Lane: Downtime

Now here we are, two-thirds of the way through the longest month of the year

Robert “Bob” Huttle, posing here next to Cliff House, spent the night in this cabin in April 1934 and mused about a possible murder there. (Photo courtesy of the Huttle Collection)
Twists and turns in the history of Cliff House — Part 2

How much of the doctor’s actions Bob Huttle knew when he stayed in Cliff House 10 years later is difficult to know.

Achieving the crispy, flaky layers of golden goodness of a croissant require precision and skill. (Photo by Tresa Dale/Peninsula Clarion)
On the strawberry patch: Reaching the pinnacle of patisserie

Croissants take precision and skill, but the results can be delightful

This 1940s-era image is one of few early photographs of Cliff House, which once stood near the head of Tustumena Lake. (Photo courtesy of the Secora Collection)
Twists and turns in the history of Cliff House — Part 1

Here, then, is the story of Cliff House, as least as I know it now.

Minister’s Message: What’s in a name?

The Scriptures advise, “A good name is rather to be chosen than great riches.”

Visitors put on personal protective equipment before an artist talk by Dr. Sami Ali' at the Jan. 7, 2022, First Friday opening of her exhibit, "The Mind of a Healthcare Worker During the COVID-19 Pandemic," at the Homer Council on the Arts in Homer, Alaska. (Photo by Michael Armstrong/Homer News)
ER doctor’s paintings follow passage of pandemic

Dr. Sami Ali made 2019 resolution to paint every day — and then the COVID-19 pandemic hit.

Almond flour adds a nuttiness to this carrot cake topped with cream cheese frosting. (Photo by Tressa Dale/Peninsula Clarion)
On the strawberry patch: A ‘perfect day’ cake

Carrot cake and cream cheese frosting make for a truly delicious day off

Minister’s Message: A prayer pulled from the ashes

“In that beleaguered and beautiful land, the prayer endures.”

A copy of “The Year of Magical Thinking” by author Joan Didion is displayed on an e-reader. (Photo by Ashlyn O’Hara/Peninsula Clarion)
Off the Shelf: Didion’s “Year of Magical Thinking” is a timely study on grief

‘The last week of 2021 felt like a good time to pick up one of her books.’