An Outdoor View: Paying the dues

Author’s note: This column first appeared in the Clarion 23 years ago. I’ve edited it for brevity.

Sunday, May 16, 1993

It’s 9 p.m., and Ed Marsters and I have just finished pitching camp on the beach at Whiskey Gulch. We may be pushing the season a little. Time will tell. A 20-knot south wind is whipping Cook Inlet into a froth. It’s mid-May, but I’m wearing the same number of layers I wore in January.

We hadn’t been here five minutes when we nearly met with disaster. I foolishly drove my poor old Jeep Cherokee onto the beach — boat, trailer and all — and became stuck in soft gravel. With the tide coming in, we had maybe 15 minutes to get off the beach before the water reached the engine.

“Don’t panic,” I told Marsters, leaping out of the Jeep and throwing gas cans out of the boat. “Just get everything heavy out of the boat quick, or we’re dead!”

After unloading the boat, I got the Jeep going as fast as I could on the compacted part of the beach before turning it uphill into the soft gravel, but it bogged down again, stuck nearly to the frame. With a lot of frantic digging and pushing, we finally got it off the beach.

It’s too windy to build a fire and too early to sack out, so we sit on a log and watch the sun set between Mt. Iliamna and Mt. Redoubt. We hope the wind will drop during the night. We’re thinking positive.

Monday, May 17, 1993

We’re up at 5 a.m., early enough to have breakfast, launch the boat and fish for halibut at low slack tide. The wind has dropped, but not much. We listen to the marine forecast on our hand-held VHF radio, and it offers no encouragement, only stronger wind as the day progresses. We eat breakfast, and decide to go, anyhow.

There’s not much surf, and we launch without getting wet, stuck, swamped or any of the other disasters that can happen to people on these beaches. But the inlet is rough. By the time we clear the protection of Anchor Point, the wind is blowing the tops off three-footers. And it’s cold. With a forecast of worse wind to come, and a hint that it might swing toward the southwest and build surf on our beach, we decide to get back on the beach while we can.

By 10 a.m., we know we did the right thing. The inlet is solid whitecaps, and not a boat is in sight. We spend the afternoon in Homer.

Back at camp, the water is still snotty, so we read for a couple hours. I had planned on having fresh cod or halibut for dinner. We settle for a hamburger and fries at the Inlet View Lodge in Ninilchik.

When we return to the beach, the wind is even colder, so we retire to our tent early.

Tuesday, May 18, 1993

We’re up and out at 6 a.m. The morning looks as gray as yesterday, and the same cold wind still sweeps up Cook Inlet. The water is bumpy enough to make fishing uncomfortable. We listen hopefully to the forecast, but it sounds iffy. We decide to have breakfast, break camp and go home.

With the boat and all our gear aboard, my old Jeep protests on the steep hill, once coming to a complete halt before coughing and lurching forward again. It’s a relief to pull out onto the Sterling Highway.

Over the years, I’ve become resigned to the fact that these dues-paying trips are a necessity in an angler’s life. To get that perfect day, you have to suffer through some not-so-perfect times. It’s the price we pay.

At Ninilchik, we look out at the inlet. It’s nearly flat. We could go down and fish off the beach at Deep Creek on the afternoon high tide, but we’re out of the mood.

“The wind always comes up in the afternoon,” I tell Marsters, by way of making it seem like we’re doing the right thing by calling it quits.

“That’s true,” he says. “Besides, a hot shower sounds better than a cold halibut, right now.”

I nod in agreement, and wonder if we’re getting too old for this stuff.

Les Palmer can be reached at les.palmer@rocketmail.com.

More in Life

Make-ahead stuffing helps take pressure off Thanksgiving cooking. (Photo by Tressa Dale/Peninsula Clarion)
Holiday magic, pre-planned

Make-ahead stuffing helps take pressure off Thanksgiving cooking

Virginia Walters (Courtesy photo)
Life in the Pedestrian Lane: Let’s give thanks…

Thanksgiving has come to mean “feast” in most people’s eyes.

File
Minister’s Message: What must I do to inherit?

There’s no way God can say “no” to us if we look and act all the right ways. Right?

Jane Fair (standing, wearing white hat) receives help with her life jacket from Ron Hauswald prior to the Fair and Hauswald families embarking on an August 1970 cruise with Phil Ames on Tustumena Lake. Although conditions were favorable at first, the group soon encountered a storm that forced them ashore. (Photo courtesy of the Fair Family Collection)
The 2 most deadly years — Part 1

To newcomers, residents and longtime users, this place can seem like a paradise. But make no mistake: Tustumena Lake is a place also fraught with peril.

tease
Off the shelf: Speculative novel holds promise of respite

“A Psalm for the Wild-Built” is part of the Homer Public Library’s 2024 Lit Lineup

The cast of Seward High School Theatre Collective’s “Clue” rehearse at Seward High School in Seward, Alaska, on Thursday, Nov. 7, 2024. (Jake Dye/Peninsula Clarion)
Seward’s ‘Clue’ brings comedy, commentary to stage

The show premiered last weekend, but will play three more times, on Friday, Saturday and Sunday, Nov. 15-17

Mary Nissen speaks at the first Kenai Peninsula history conference held at Kenai Central High School on Nov. 7-8, 1974, in Kenai, Alaska. Photo provided by Shana Loshbaugh
Remembering the Kenai Peninsula’s 1st history conference — Part 2

The 1974 event inspired the second Kenai Peninsula history conference, held in April, 2017

In 1954, David Nutter (right) and his younger half-brother Frank Gwartney were ready for their first day of school in Sitka. (Photo courtesy of the Nutter Family Collection)
Finding Mister Nutter — Part 6

Chasing down the facts about Warren Nutter was never going to be simple

This slow-simmered ox tail broth makes this otherwise simple borscht recipe quite luxurious. (Photo by Tressa Dale/Peninsula Clarion)
Borscht from the source

This homestyle stew recipe draws on experience of Russian cook

Most Read