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arrangements the night before boarding the boat. I recall staying in three different homes in Davis. One thing they all had in common, the front door was never locked. We stayed a few times in Sterling Dixon's home. There was a green vinyl sofa in the front room that worked for me. I remember staying in the Alger Willis home in 1960. We arrived late one Thursday night. My dad said that we should not turn on any lights. We were to quietly search the many bedrooms for an unoccupied bed. The next morning everybody gathered at the dinning room table for breakfast. Sitting directly across from me was one of my Gray High classmates, Velt Pennly, also playing hooky. I don't know who was most surprised.
In the late '60s and early '70s we stayed at Mrs. Murphys. It was a two-story frame house on the west side of the main street in Davis, just a few blocks south of Alger Willis Fish Camp road. Again, we came into the house very quietly, trying to not disturb the owners. We had the entire upstairs for our use. She made a wonderful breakfast including scratch made biscuits before dawn. The cost was very low, maybe $3.00 each for bed and breakfast.
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He built a grocery store with a full length porch, and he had gas pumps. His boat was like the Miss Anne. The Buick engine was in a raised box area in the middle of the boat. Sterling stood in front of the box under shelter to operate the boat. The area behind the box was stacked head high with suitcases, coolers, boxes and fishing tackle belonging to the passengers, who stood under the shelter and along the sides. The back was used to transport 5-gallon cans of gasoline. The cans were not tightly sealed and some spray from the boat became mixed with the gas. An occasional can of Gas Guard or STP became routine maintenance in the beach buggies. Sterling did not let anybody smoke at the back of the boat and to my knowledge there was never a gasoline fire onboard. Everybody wanted to get on the first boat. There were no reservations. People began loading their stuff on the boat in the pre-dawn darkness. If you could find space on the boat for your stuff, then you were on that boat. There was always a way to fit the people on the boat. Many times I sat on top of the small deck at the bow.
We used a variety of mainland sleeping
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Drum, Potato and Leek Chowder
From Seafood Source, the National Fisheries Institute
2 medium leeks, thinly sliced
2 tbls butter or margarine, melted
2 tbls all-purpose flour
2 14 ½ oz. cans of chicken broth
1/4 tsp garlic powder
1 tsp salt
1/4 tsp pepper
1 pound drum, cubed
1 cup half-and half or milk
Saute leeks in butter in a Dutch oven for about 5 minutes or until tender. Stir in flour and cook 1 minute. Gradually add broth, stirring constantly until blended and smooth.
Add potatoes, salt and pepper. Bring to a boil. Cover, reduce heat and simmer, stirring often, for 10 to 15 minutes or until the potatoes are tender. Using a potato masher, mash vegetables until potatoes are slightly lumpy. Stir in fish and half-and half. Simmer
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5 minutes ¾ DO NOT BOIL ¾ until the drum is cooked. Makes 8 cups.
Drum Steaks Topped with Mushrooms
4 drums steaks about an inch thick
1 tbl plus 1/2 tsp lemon juice
1 cup fresh mushrooms, sliced
1/2 cup artichoke hearts, chopped
2 tbl margarine, melted
2 tbl all-purpose flour
1 cup milk
1/4 tsp salt
Brush fish with 1 tablespoon of lemon juice and sprinkle with paprika. Arrange in a lightly greased baking dish. Bake at 350 degrees for 25 minutes or until fish flakes.
Meanwhile, saute mushrooms in margarine until tender. Sprinkle with flour. Stir and cook 1 minute. Gradually add milk, stirring constantly with a wire wisk. Stir in artichokes and cook until thickened. Add lemon and salt. Spoon on top of fish.
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