> Strange coincidence today.  You recall the place where the guys meet
for coffee
> (for the rest it's a daily 7am to 10am coffee-klatsch where females are
> prohibited except for one guys dog).  I was sitting there and a guy
asked me

I liked their response of shock and surprise when you
actually showed up the first of September. I'm sure
half of them had figured your place was going to be 
up for sale shortly.

> about the drive up and I mentioned Toad River.  Another guy asked if we'd
> stopped in Liard Hot Springs.  I said sadly no.  He followed that up
with when
> he was helping to build the highway they'd run over for a good soak after

The highway opened 69 years ago, so if he started working
when he was 15, wow, you have some real codgers living there.

> working.  Said it was hard to get out of the water when it was -30 or
-40.  I

Heck, I'd find it hard to get out of the water when it was
+30 or 40. Did you tell him why we didn't check out the
hot springs? (fee area).

> told him what a fine job he'd done since the stretch to Toad River and
on up,
> especially Muncho Lake, was my favorite part of the drive.

That stretch was really spectacular. I enjoyed it all, even
the toad burger.

Hot-smoked salmon
categories: airline, fish, Canadian, preserve, no pellicle
yield: 1 batch, 24 to 30 appetizer servings

2 lb sockeye or coho salmon fillet, skin on
- pin bones removed
1/2 c brown sugar
1/4 c coarse salt
2 Tb spruce tips, dried or fresh

Remove belly from fillet and cut fillet into 4 or 5 pieces.

Grind spruce tips and combine with salt and sugar.

Lay a piece of plastic wrap onto a work surface. Place
two pieces of fish on the plastic, skin side down, and
cover with run, pressing it into the flesh. Sandwich the
pieces together, flesh to flesh, tucking the belly meat
side in against one of the sandwiched fillets. Wrap
tightly. Repeat with the remaining pieces.

Refrigerate 1 to 1 1/2 hr. Rinse off rub and pat fish dry.

Smoke at 180F/80C for 75 min. Cool to room temp. Pack
into freezer bags or seal in a vacuum sealer. Will keep
3 months. Serve with pickled spruce tips, chevee, red
onions, a squeeze of lemon, and pumpernickel.

Yukon: North of Ordinary (Air North magazine) Fall 2017