We are in the thick of designing a house & realized every cozy home needs a name. After much deliberation & not much contest, ours will be affectionately called Tundra Turnaround. There are many reasons for this name, one of the more obvious being that the land is covered with lush tundra, including blueberries & lowbush cranberries. The mosquitos are horrid, so some tundra must go to maintain sanity & allow for the actual construction of the house. Not all will be lost however, because I love the soft tundra & so does Teco. Our property is connected to the Wilder/Natwick runway via a gravel road wide enough to taxi an aircraft down. That being said, we plan on clearing a tie down area in the yard for visiting aircraft & maybe one day a plane of our own. A very our- house-appropriate definition of the word "turnaround": the process of or time needed for loading, unloading, and servicing an aircraft until the next trip. This summer we committed to the unthinkable. We purchased an acre of raw land in the remote, air access only village of Port Alsworth, AK. Even more incredible, CJ & I mentally established ourselves somewhere for longer than one year! After what seemed to be a huge & difficult decision - to buy or not to buy - we are totally relieved & overjoyed to have a small plot of dirt & trees of our very own. Most evenings we take Teco on walks to our acre to dream & plan & pick berries & breathe the fresh air. Our prayer is that this beautiful little section of land would be a blessing to many people. Wild Alaskan salmon swim up Lake Clark practically into our backyard - What a treat! After one full year of Alaska residency we fall into the subsistence fishing rules & we were eligible for a free subsistence salmon fishing permit. In layman terms, this means free all you can eat salmon! We canned salmon with the Walsh's this year & Amanda helped orient me to the pressure cooker process. Luke & Eliza delivered nine large salmon straight from the gill net to our door last Friday, so CJ & I had a Friday night date filleting them for the freezer. Salmon is such an interesting culture here. Everyone has been busy with fish preparation for the winter. Some neighbors can, some freeze, some dehydrate, some smoke, some smoke then can, some smoke for 10 days making jerky, or a combination of all. I have enjoyed learning the salmon preservation culture this year & am excited to build on it in the years to come. |
























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