Airship | Around Ketchikan: Exploring Revillagigedo Island

This photo does not accurately depict the sound of the 40 knot winds and sideways rain rippin' through the marina. At all © Laura Domela

We had originally planned to head south at the end of last week (Thursday/Friday after Labor Day) but we had a few more work things we wanted to get done while we were in town with solid internet, and one more package to pick up that was yet to arrive, so after checking the weather to learn that we would probably have another good window for getting south of Dixon Entrance next week, we opted to stay a few more days.

After our epic prawn catch (and after having prawns for dinner four nights in a row) we cleaned out the freezer to make room for freezing the rest. We separated them into 24 or so prawns per bag and added water and then sealed them up. I read about this method for freezing fresh prawns online — some folks saying they've been doing it this way for 20+ years and that the prawns seem almost as good as fresh when thawed. Making room for prawns meant pulling out some of the other bulkier things we hadn't been eating... chicken, pork tenderloin, etc. Grilled chicken with our homemade barbecue sauce is something we hadn't had in ages, and I made a gochujang pork tenderloin in the Instant Pot one night that was great in a rice bowl with veggies, and again as tacos the next day. But now, we're back to seafood:

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