We drive 100 miles over gravel road from Chicken on the “Top of the World” highway to arrive in Dawson. The road runs mostly on top of mountain ridges, looking out over valleys and endless low mountains.
Here are pictures of the Highway and Dawson.
You can see the geology that produced all the gold. There are hundreds of miles of mountains that have been ground down and rounded by glaciation. The rivers are full of glacial silt. The lighter rock is ground to fine powder and carried out to sea. The heavier gold works it way down into gravel stream beds until it hits bedrock.
We stop to read about the caribou migration and three caribou trot past us, down a mountain path. Domesticated caribou are called reindeer.
We spend the afternoon in Dawson. The city suddenly sprang into being here on the Yukon River when gold was discovered. The news that a prospector had arrived on a steamer in Seattle with, “A ton of gold” was electrifying.
We go into town in the afternoon. There are little historical signs where the bawdy houses operated openly until 1961. We find a tennis court. Mrs. Phred wants to stay another day for the museums and the can-can show at Gravel Gerties place.
I make Tuscan Halibut again for Mrs. Phred. This time I follow the directions and put the beans and tomatoes UNDER the halibut.
4 sheets (12 x 18" each) Reynolds Wrap® heavy-duty aluminum foil
2 cans (15 oz. each) Great Northern or cannellini beans, rinsed & drained
2 medium tomatoes, chopped
4 tbsp. prepared pesto, divided
4 (4 to 6 oz. each) Alaska Halibut steaks
4 tsp. lemon juice
2 tsp. lemon pepper
4 lemon slices
Preheat oven to 450°F and combine beans, tomatoes, and 2 tablespoons pesto; mix well. Center ¼ of bean mixture on each foil sheet. Top with one Alaska Halibut steak; drizzle with lemon juice. Sprinkle halibut with lemon pepper. Top with lemon slices. Bring up sides of foil and double fold. Double fold ends to form four packets, leaving room for heat circulation inside packets. Bake 16 to 20 minutes on a cookie sheet in oven. Serve with remaining pesto. Makes 4 servings
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