Kirsten Dixon

In the brilliant perfect day of spring, we’ve decided to “call” our winter season at the lodge. We’ll begin the process of preparing for break-up and the two-month transition into summer. Out with the snowshoes and skis and in with the garden equipment and vegetable seed packages.

Our last guests of the winter season have spent the day out with most of our crew sledding, dog mushing, snowshoeing, and skiing. We packed a big cooler full of deli sandwiches, a thermos of hot carrot soup, bags of trail mix and packages of cookies. We added in marshmallows and chocolate and big long skewers to make s’mores in the bonfire that will warm up the crew between sled hill runs...

Life is always an adventure living along the Iditarod Trail, but early March is an especially active time for those of us who live at Mile 198, the Finger Lake checkpoint. In our airplane-dependent world, weather is a constant topic of discussion and speculation around the kitchen table. Sometimes visitors might not be able to fly into the lake when expected. This past week we were wondering if the team of Iditarod checkpoint volunteers would be able to fly in. With giant snowflakes falling, we were relieved when the team of 17 checkers arrived at the last minute before the weather worsened...

Perhaps because I am packing my bags for London, everyone around my house has decided that fish and chips are a good idea for lunch today. I have a little bit of halibut as well as some fresh cod and I’ve decided to cook them both. Fish and chips are going onto the menu at our little café in Homer that opens in May, so it is good for us to get in a little pre-season practice anyway...

In the depth of winter, whether it is snowy or icy, it is always a bit of slow-going getting our household underway in the mornings. Always a first step is to start the water kettle for coffee, often doing this in the glow of headlamps in a dark kitchen if the generator isn’t turned on yet. Even after thirty years of marriage and with many modern conveniences creeping into our backcountry lives, my husband insists on coffee being made the old-fashioned way by grinding beans at last minute and pouring hot water over the grounds through a filter...