Student's Photo of a Whale Breaching

Media Studies Educator Kara Clayton shares her passion for Orcas and their struggle for survival with her students.  For the past three years she has brought a contingent of budding broadcasters to Harrison House Suites and Tucker House Inn to learn about the whales and their connection with our precious ecosystem.  Her ultimate goal is to have the students produce media  messages which they can spread around the world to create an awareness of the Orcas and how human actions affect them.

Students Captured More Than Whales on the San Juan Visit

“We might not all live near the Salish Sea but we are all connected by our habits,” Kara remarks.  “For example, if I dump something into the Rouge River which runs through the Detroit area, it may eventually impact a living creature in a body of water far away from Michigan.”  The students will produce a minimum of eight public service announcements and news/informational videos.

Of course, just getting 13 students and four chaperones all the way from Detroit to San Juan Island was no inexpensive feat.  This dedicated bunch of students sold cookies, held bowl-a-thon fundraisers, sponsored bottle and can drives, and video taped and edited events, all to raise the $25,000 price tag for the trip.

Student Photo of Harbor Seal

Though their trip is now captured on video and and they are back at home, their work on this project was not ended.  There was still an editing retreat planned to pull the elements together.  The results hopefully will be distributed on the internet, to San Juan Island’s Whale Museum, to Orcanetwork, and to anyone else who might be interested.   For more information about the project, check out their website, http://southredford.net.  During the school year they post their daily show on Facebook. You can also contact Kara at clayka01@southredford.net, and can see more of their photos on Photobucket

Kara notes, “This was not a commercial effort. It was an effort driven by love and stewardship for our planet.”  Brilliant!

The Tell-Tale Whale Tail Ends the Breach

You can read on-going news about the island’s top restaurant at Cohorestaurant.com and Facebook; or follow news on our two inns at Harrison House Suites and on Facebook; and Tucker House on Facebook.

Melanie Rollins, Cancer Survivor, Walked Proudly (Photo Courtesy of Marie DiChristina)

You may have heard of the American Cancer Society’s Relay for Life event. It began in 1985 when Dr. Gordy Klatt, a colorectal surgeon in Tacoma, Washington, ran and walked around a track for 24 hours to raise money for the American Cancer Society.  Since then, Relay has grown from a single man’s passion to fight cancer into the world’s largest movement to end the disease.  Each year, more than 3.5 million people in 5,000 communities in the United States, along with communities in 19 other countries, gather to take part in this global phenomenon and raise much-needed funds and awareness to save lives from cancer.

Tiny Friday Harbor is no exception.  This year 15 teams of Islanders – 149 participants – camped out at the Friday Harbor High School track on the last weekend of July, from Saturday afternoon to Sunday morning.  Each team had a representative on the track at all times during the event; because cancer never sleeps, the fight to end it cannot rest either.  With combined team effort, they raised over $46,100, which goes towards ground-breaking research, support for cancer patients, and guidance for people to take steps to prevent cancer or detect it early, when it’s most treatable.

One of the most fun community-wide fund-raising events was the Soroptimists Team’s “Kiss for the Cure” contest.  Team members cajoled five local “celebrities” into “running for office” and sold “votes;” the winner of the contest was awarded the dubious prize of kissing a pig!  “Why a pig?”  Because pigs are smart; because pigs are cute; and because a pig played an important role in the history of the San Juan Islands as an American possession – the incident known as The Pig War.

Merritt Olsen Wins the Dubious Honor in the "Kiss for the Cure" Contest (Photo Courtesy of Ian Buyington)

The winner was Merritt Olsen, Executive Director of the San Juan Community Theatre.  Merritt’s kiss earned over $1000 – what a guy!  For those who might be concerned about the welfare of the pig, no need to worry.  Merritt was so respectful of the pink lady, he even thought to pop a couple Altoids mints before puckering up!  But frankly, Miss Pig was more interested in the Cheerios she was gobbling up than anything Mr. Olsen had to offer.   And we ALL respected her in the morning!

Soroptimist Team Leads the First Lap (Photo Courtesy of Marie DiChristina)

Every Relay for Life starts with The Survivors Lap, an inspirational time when survivors circle the track together and help everyone celebrate the victories we’ve achieved over cancer.  After that, all team members were led around the track by the Soroptimists team.  Though the event is held for a very serious cause, there were lots of fun events throughout the weekend with small prized for best costumes on the themed laps, dunk booth, limbo, water-melon eating contest, cake walk, three-legged race and more.  The silent cake auction, representing all the birthdays of cancer survivors, brought in even more dollars, and lucky winners could eat their cake and had the convenience of the track right there to walk off the few extra calories from the cakes.  For more detail one of the top dollar cakes, see www.harrisonhousesuites.com/blog.

Stephanie Prima-Sarantopulos and Friday Harbor Mayor Carrie Lacher Ham It Up for the Western Theme Lap (Photo Courtesy of Marie Di Christina)

The highlight of every Relay is the emotionally-moving Luminaria Ceremony.  People purchase paper candle-lit luminaries adorned with the names of the person they want to remember or honor – those lost to the disease, those still fighting their battle, or those celebrating their victory.  In Friday Harbor a slide show with photos of those honored and remembered was continually run while the long list of names was read.  The luminaries lined the track and bleachers, creating a visually beautiful field, and participants walked the dark track in silence, most with tears streaming down their face as they remembered those who lost the fight.

In the morning, the tired but very proud participants gathered once more to make a personal commitment to continue the fight against cancer – to work for the day when there are fewer deaths and more birthdays, to create a world where cancer will no longer threaten the lives of our loved ones.

Luminarias Remind Us of Hope (Photo Courtesy of Ian Buyington)

For more photos and a video set to a great Melissa Ethridge song about survivors, go to San Juan Update.  For more information on Relay For Life, visit The American Cancer Society website.

You can read on-going news about the island’s top restaurant at Cohorestaurant.com and Facebook; or follow news on our two inns at Harrison House Suites and on Facebook; and Tucker House on Facebook.  Participant Stephanie Prima-Sarantopulos has more photos on her Facebook page.

Puget Sound King Crab

Longfin Sculpin

Sponge with Scallop & Brittle Star

White Spotted Anemone

Sponge

White Lined Dirona - Also Called Nudibranch

Who would have thought there would be so much beauty submerged in these chilly waters?Almost makes you want to don a dry suit and head out, doesn’t it???  It just goes to show, there’s always something more to discover on San Juan Island.

To follow news on the inns and at the restaurant, see us at Harrison House Suites, Tucker House, and Coho Restaurant.

The strong currents bring nutrients to feed the abundant marine life, but it’s the vertical walls that will amaze you.  At Stuart Island for example, there are places where the bow of a boat can be literally touching the rocks and the depth sounder will read almost 600 feet!  Layers of the wall are completely filled with different kinds of anemones.  At some dive sites you can’t even see the rocks from all the sea life there.  Pirates Cove on the north side of Long Island has solid walls of Plumrose Anemones, Puget Sound King Crabs, and nudibranches.  At Gull Rocks on the north of Flat Top Island, this pinnacle is host to a colony of cloud sponges down around the 100-foot mark; Strawberry Point on the west side of Long Island has a whole wall of cup corals and strawberry anemones – a very colorful site, and one of everyone’s favorites.  Wolf Eels hang out on the west side of Bell Island, and the nooks and crannies along the north wall of Stuart are home to several octopi and the ledges lazy ling cod.

For those who enjoy reef diving, Christmas Reef is a Reef counter’s dream, and one diver at Bell Island reported he added 20 invertebrates to his list. Nak Nek Charters and Diving is now an official REEF Field Station, so you can join them on July 16 for the Great American Fish Count with Seadoc.

Almost all the dives are current dependent – some done on ebbing currents, some on flooding currents, and others only at slack water.  At most sites you have to go at least 40 feet down to get past the broad leaf kelp that covers much of the rocks, though during the winter this kelp dies back a bit.  Of course, dry suits are the most comfortable way to go, and a live boat dive, where the boat drops you at one site and picks you up at another, allows you to spend more time enjoying the dive rather than fighting currents to get back to the boat.

For frequent San Juan Island visitors who feel they’ve “done it all,” or those looking for something different, diving the waters of the San Juans offers a whole new avenue of exploration and fun.  There’s so much more to the San Juans than meets the eye!

The colorful wildflowers we saw in April have given way to drizzly days for weeks now – a semblance of winter without the cold temperatures, but the island is still gloriously beautiful.  The rains seem to have made the surrounding landscape impossibly greener than it ever was.  I love driving to work down San Juan Valley road every day, checking out the scenery – it’s a view I never tire of.  There are herds of cattle on each side of the road.  On the north side, the pasture is a bit scrubby looking and the cows are always standing around rooting through the brush.  But the pasture lands on the south side are beautiful green rolling hills; the cattle there are often sitting down, just chillin’ out, enjoying the morning.  I’m told this is because they’ve already gotten their fill of food, and don’t need to keep foraging.  So the rain, though it may spoil picnic plans and cause frizzy hair for curly-headed folks, definitely has its advantages.

But here’s the thing I can’t stress enough: it’s STILL lovely here.  Do like the locals do – wear a waterproof jacket with a hood and fleece underneath, put on your waterproof boots, and just get out there anyway.  You won’t melt away, and you’ll have many of the great tourist spots all to yourself because most people will stay away.  Hike, whale watch, view the straits off Lime Kiln Point – it’s all good, and it’s all waiting for you.  Come enjoy.

By the way, cattle are not the only ones who forage on the island.  Read more about this at http://cohorestaurant.com/blog/

For news on what’s happening at our inns, go to http://www.tuckerhouse.com/blog/ and http://www.harrisonhousesuites.com/blog/.

That’s why it’s so important to preserve the old buildings that we have.  Though only one square mile in size, Friday Harbor boasts nearly 150 historic buildings reflecting the community’s civic, commercial and residential history.  In 2008, it was selected as a Distinctive Destination by the National Trust for Historic Preservation.  Being one of Washington’s few seaport villages to survive the turn-of-the-century fires that engulfed early Seattle and other cities, its authentic downtown streetscape and postage-size Memorial Park are the gateway to discovering the rich history, rural character and pristine marine environment of the San Juan archipelago.

Looking at old black and white photos of the town leaves the impression that all the buildings were drab and lifeless, though I doubt that is true.

Beautiful Historic Home Now Houses a Cafe

Harrison House Suites, Tucker House Inn, and Coho Restaurant, just a block and a half off the main street, are all century-old historic wooden buildings, lovingly restored and surrounded with beautiful gardens.  They look so pretty with the multiple trim colors and the vivid ornamentation of the gardens, I can’t help but wonder if they ever looked this good even when they were new.

This month, in honor of National Preservation Month, there will be plenty of activities to highlight the town’s history.  Five museums – American Legion’s War & History museum, the Museum of Flight (near Ernie’s Café at the Port’s aviation site), the Whale Museum, the San Juan Historical Museum, and the Islands Museum of Art – are collaborating on special events for visitors, and free guided walking tours are available throughout the month.  For more information, contact Sandy Strehlou, sstrehlou@fridayharbor.org, or call (360) 378-2810.  You can also check out www.historicfridayharbor.org

Saturday, May 8^th, 2pm, Walking Tour of Historic Roche Harbor Village. Join Roche Harbor Lodging Director, Sam Jacobson, on a free guided tour through historic Roche Harbor village, formerly the site of a substantial lime quarry and kiln operation that lead to the creation of a company town, known today as Roche Harbor Resort. The resort is home to the Hotel de Haro, the chapel and former school house, Our Lady of Good Voyage, and other historic buildings, and lime industry sites. Roche Harbor is listed on the National Register of Historic Places. Sign up for the tour in the lobby of the De Haro. Free to the public. Contact: Sam Jacobson Email: sam@rocheharbor.com Phone: 360.370.7743 More Info: http://www.rocheharbor.com.

Wednesday, May 12^th, 7pm, Casting the First Stone: The History of Concrete Block Buildings in Friday Harbor, San Juan Historical Museum, 405 Price Street, Friday Harbor, WA. Discover the intriguing history behind this often underappreciated building material.  Concrete block, or “cast stone,” was molded to resemble carved or chiseled rock. It was a popular ‘cheap, quick, and easy’ building material, typical of the early 19th century.  The Friday Harbor Brick and Tile Company manufactured the blocks and bricks used to build significant local buildings in downtown Friday Harbor. Guess which historic downtown buildings boast this masonry? One is on the National Register of Historic Places and another will be the future home of the permanent farmers’ market. Architectural historian, Boyd Pratt solves these stone-cold mysteries and more! Admission: no charge to Museum members; others a recommended donation $5. Contact: Kevin Loftus Email:museum_admin@sjmuseum.org  Phone: 360.378-3949  More Info: http://sjmuseum.org/.

Saturday, May 15^th, 9am-10:30am, Free Guided Walking Tour of Friday Harbor’s Historic District. (See May 1^st tour for more details)

Saturday, May 15^th, 1-4pm, San Juan Historical Museum Silver Tea and Quilt Show. An island tradition, the Historical Museum’s Silver Tea celebrates island parlor teas of an earlier time. This year a sampling of the Museum’s impressive collection of over 50 historic quilts will be on display. Admission: no charge to Museum members; others a recommended donation $5. Contact: Kevin Loftus Email:museum_admin@sjmuseum.org  Phone: 360.378-3949  More Info: http://sjmuseum.org/.

Sunday, May 16^th, 2-4 pm, Historic Christian Science Church and Reading Room Tour and Open House, 506 Guard Street, Friday Harbor. Take the insiders tour of the former Seventh Day Adventist Church built in 1900, later used as an additional elementary school classroom, and in 1923 purchased by the local Christian Scientist congregation. The Christian Scientists have used the building for church services for the past 87 years. No charge for this event. Contact: Fabia Schriber  Email:fabiajohn@hotmail.com Phone: 360.378.2256.

Thursday, May 20th, 6pm, Partners in Preservation Awards, 860 Guard Street, Friday Harbor.  Every year the Town of Friday Harbor’s Historic Preservation Review Board (HPRB) recognizes a project, group or individual for exemplary achievement in preservation. This year’s award goes to Steve Schramm and Jean Turner of Island Gardens Company for faithfully preserving the c1900 Smoots/Gerard House.  Join the HPRB, as we congratulate Steve and Jean   Turner, reception to follow. Contact: Sandy Strehlou Email: sstrehlou@fridayharbor.org Phone: 360.378-2810.

Friday, May 21^th, 2pm, Guided Tour of the Historic San Juan County Courthouse, 350 Court Street @ Second. Court and government business have been conducted in the formal red-brick San Juan County Courthouse for over 100 years. Today it is listed on the National Register of Historic Places. Join District Court administrator, Marion Melville, for an insider’s tour and historical account of this great building. Meet inside the Second Street entrance. No charge for the tour. Contact: Marion Melville  Email: MarionM@co.san-juan.wa.us  Phone: 360.378.4017.

Saturday, May 22nd , 9am-10:30am, Free Guided Walking Tour of Friday Harbor’s Historic District. (See May 1^st tour for more details)

Saturday, May 29nd , 9am-10:30am, Free Guided Walking Tour of Friday Harbor’s Historic District. (See May 1^st tour for more details)

Sunday, May 30th, 2-4pm, Historic St. Frances Catholic Church Tour and Open House, 425 Price Street, Friday Harbor. Take the insiders tour of historic St. Frances Church, built in 1875 in San Juan Valley, and relocated to Friday Harbor, sans its steeple, in 1959. There is no charge for this event. Contact: Jan Steckler  Email: stfrancisfh@centurytel.net  Phone: 360-378-2910.

It’s said we’re “the banana belt” of the Pacific Northwest, in the “rain shadow” of the Canadian Mountain Range, meaning the rain passes over the top of the mountains and arcs right over us to dump onto the mainland.  Why, we even have a store here called Banana Belt Boutique.  That said, it’s still far from most people’s interpretation of “warm,” and we still get our share of rain.  The difference is, the rain doesn’t faze us – we just keep doing what we’re doing, business as usual.  I remember the first Island Stage Left production I saw; it was held at the director’s home, folding chairs set up in front of the simple, uncovered, outdoor stage.  It started raining, and the actors – professionals that they are – never skipped a beat; they just kept on with the performance as if nothing had happened.  The audience members simply pulled their jacket hoods up and continued to enjoy the show.

That’s life on the island.  We just keep doing what we do, rain be damned.  And one of the things we do here is grill our meals; if the weather can’t stop a theater performance, it certainly won’t stop us from grilling outdoors.  We love barbecues at South Beach or Jackson’s Beach no matter what the weather.   Indeed, what could be better than freshly-caught grilled wild salmon?

Though the grill at Coho is inside, this Italian Salsa Verde, goes well on any grilled meat, seafood, or poultry, whether is was cooked under a powerful range hood or the simplest outdoor grate.  It’s one of our most commonly used condiments at the restaurant, most recently making its appearance paired with a brined pork chop stuffed with a purée of baby spinach, toasted pecans, Quail Croft Goat cheese and Parmesan.  The key is to use a variety of fresh herbs, and to chop them by hand to avoid bruising the herbs.  Let your creativity go wild here, substitute any tender herbs you might have on hand.

What could be better than freshly-caught grilled wild salmon?  That same dish with Italian Salsa Verde, that’s what!

Italian Salsa Verde

2 C packed Italian parsley leaves

1 1/2 C packed mint leaves

2 C loosely packed basil leaves

1/4 C capers, drained and rinsed

3 garlic cloves, minced

2 Tbs shallots, minced

2 anchovies, rinsed and chopped

2 Tbs Dijon mustard

1 lemon, zest and juice

1 tsp red chili pepper flakes

1 C olive oil

kosher salt and freshly ground black pepper

Chop all the ingredients by hand.  Place the herbs in a bowl with the olive oil.

Whisk in the remaining ingredients.  It should be brightly colored and tasting.  Drizzle over prepared meats and serve the remainder in a bowl on the side.  Will keep in the refrigerator for up to three days.  Discard when “swampy” tasting or discolored.

For news about happenings at our inns and on the island, go to Harrison House Suites and Tucker House Inn.

Hmmm, lots of things can amuse my mouth.  And what makes this any different from hors d’oeuvres?  Here’s the distinction: it’s tiny – just one or two bites; it’s the same for everyone at every table; it’s different every day; and it’s free.  Yup, free.  It’s meant to be an intensely flavored tease of what’s to come – an unexpected chance for the diner to get a feel for the chef’s style.  Since it’s really whatever the chef feels like creating, I think it should be called “amuse-chef,” something to amuse the chef!  Well-known New York City chef Jean-Georges Vongerichten says “The amuse-bouche is the best way for a great chef to express his big ideas in small bites.”

Our own chef leans towards the use of local vegetables and lighter bites.  Recently seen in this past week’s lineup: a fresh radish-parsley salad; shredded golden beet salad; crostini with goat cheese, blanched asparagus tips and Italian salsa verde; stuffed fresh dates with bleu cheese, bacon, and balsamic reduction; crostini with roasted red pepper-eggplant spread.  Served in tiny little plates, they are just a delightful way to start a meal, and unique on San Juan Island! 

What is it about St. Patrick’s Day that makes a quarter of the American population pretend they’re Irish, guzzle beer, and gobble corned beef and cabbage? And why corned beef and cabbage? Aren’t there other Irish dishes that are equally good? Not that I’m a fan of C B& C – I’ve never found any that were better than my mother’s; she’s Italian -she can make anything taste good.

I’ve always thought the worst part of that dish was the cabbage; sickly pale green, mushy, smelly – what’s the attraction? Even without the potatoes and beef, cooked cabbage just has never had any appeal to me. Yes, it’s inexpensive; yes, it keeps for almost eternity; yes, it’s a primary ingredient in a lot of international cuisines. Even so, cabbage is just one of those vegetables that I shun. It’s rumored that over-cooked cabbage causes gas – who needs to take that risk, finding the critical point between just enough – which means bitter – and miserable indigestion? Of cabbage, sixteenth century writer Richard Burton wrote, “It causeth trouble-some dreams and sends up black vapours to the brain…” History proves I’m not alone.

However, last month my cabbage phobia vanished in a gustatory revelation. My husband had brought home a tiny, green cabbage – locally grown, organic, tightly packed leaves and so crisp and bright it literally shone. I quartered it, braised it with some mild Italian sausage and cannellini in a thick, garlicky sauce. It was delicious! Sweet, earthy, thoroughly cooked yet still crunchy, and best of all, it had no obnoxious smell. My husband even ate the core – that’s how tender and tasty it was.

You might say now I’m semi-converted; I’ll readily eat cabbage, though only when it’s our locally grown products – I’m convinced none can be better. Since cabbage is an excellent source of dietary fiber and vitamins, particularly C and some of the B’s, it’s worth seeking out your local organic grower’s product. Over-cooking will lower its nutritional value, consuming it raw will give you the biggest boost. Our chef, Alphonsine, likes it thinly sliced with a sprinkling of red wine vinegar. Here she shares one of her favorite preparations.

By the way, if you plan to drink like an Irishman come March 17th, do like the early Romans and Egyptians: start your meal with raw cabbage seasoned with vinegar. Their standard treatment for a nasty hangover was more cabbage. You never know – it might work.

As we get ready to celebrate St. Patrick’s Day, Alphonsine Haslet-Phillips, the chef at Coho Restaurant proposes a new twist on ‘Beef and Cabbage’

Spiced Rib Sandwiches with Horseradish Cream and Coleslaw

For the Coleslaw:

1/2 Green Cabbage, thinly sliced
3 Tbsp. Red Wine Vinegar
3 Tbsp. Olive Oil
2 Tbsp. Italian Parsley, chopped
Kosher Salt
Freshly Ground Pepper

Place cabbage in a large bowl. Drizzle the vinegar, olive oil, parsley and toss together. Season with salt and pepper and toss again. Taste for seasoning and adjust to your palate. The slaw should be tangy, bright and highly seasoned. It will contrast with the earthy richness of the meat.

Use a soft pliable baguette for the bread. (A hard bread will not contain the ingredients when you are eating, causing a mess!)

Directions:

1) Begin by making the shortribs (this may be done up two days in advance). See Recipe. When they are done remove from the liquid and cool at room temperature.

2) Meanwhile assemble the coleslaw. Set aside.

3) Mix the horseradish spread. (See recipe here) Set aside.

4) When the meat is cool enough to handle, gently shred the meat, not too big or small. Place in a bowl and serve alongside the coleslaw and horseradish spread.

5) When everything is ready, cut the baguette into 4″ portions, split in half, and lightly toast in the oven.

6) Pile on the ingredients and enjoy!

Chef’s Notes: I learned so much about braising meets from Mel at Dinette. It is a really magical way to transform a piece of meat into something so wonderful. We served these ribs as a rich succulent winter dish over spiced mashed potatoes, wilted mustard greens, and garnished with a horseradish cream. Or you can go totally opposite and serve it with summer barbecue, potato salad, corn and sangria.

6 lb. boneless short ribs
1/2 c. ketchup
1/4 c. maple syrup
2 1/2 Tbsp. Fresh Thyme
1 Tbsp. Fresh Rosemary
2 Tbsp. Kosher Salt
1/2 c. Peeled and sliced ginger root
8 lg. garlic cloves
1/2 c. dry red wine
1/4 c. red wine vinegar
1 1/2 Tbsp. Ground Coriander
1/2 tsp whole allspice ground
1 Tbsp. Paprika
1 1/2 tsp. cayenne pepper
3/4 tsp Black Peppercorns, ground
1/4 c. Canola Oil
8 C. Chicken or Beef Stock

1. Mix together ketchup, maple syrup, thyme, rosemary and salt in a bowl. Set aside
2. Place ginger, garlic, red wine and red wine vinegar into a blender and grind until it forms a paste. Add the coriander, allspice, paprika, cayenne pepper and black pepper and blend until completely combined. Set aside.
3. Heat the canola oil in a heavy saucepan over medium heat. When the oil is hot, carefully add the ginger-spice mix and cook for 5 – 8 minutes. Stir occasionally. The spices will bloom and become very fragrant. Remove from the heat and cool.
4. Stir the cooled ginger-spice mixture into the ketchup mixture.
5. Pour over boneless beef short ribs. Marinate 24-48 hours.
6. Scrape the marinate into a large pot and add 8 cups of chicken or beef stock and bring to a boil. Pour over ribs. Cover pan with foil and place in 300 degree oven. cook for 2 1/2 hours until fork tender. Cook longer if needed.
7. Remove meat from pan being careful not to break or meat will fall apart. Strain sauce and set aside in the refrigerator.
8. When fat is solid enough to scoop, scrape off. Place remaining broth in saucepan and reduce to 4 cups. Taste and season accordingly.
9. Pour over ribs. Reheat in oven at 300 degrees with covered foil.

Note: While this seems like a long involved project, but by spreading it out over a couple of days it is really easy. The ribs will be ready whenever you want to reheat.

Horseradish Cream

Sour Cream or Creme Fraiche
Freshly Grated Horseradish
Prepared Horseradish
Fresh Italian Parsley
Salt and Pepper

Place all ingredients in a bowl and whisk together until you reach the desired consistency and spice.

Lodging and Dining Friday Harbor, WA San Juan Island
Harrison House Suites and Tucker House Inn
Coho Restaurant