After floating to several different spots, with no hits or hookups, Travis pulled over to a campground that had a perfect fire pit with a large flat rock in its center. We got our fire started quickly and commenced cooking a wonderful Chili Chicken Rellenos lunch. The dish was easy to prepare as all of the prep had been done the night before in the kitchen at the Imperial River Company Lodge. Having purchased ingredients at a store in Portland, all I needed to do was break down a pre-roasted chicken and dice some vegetables.
The break from fishing gave us time to get better acquainted, talk about our favorite day of fishing, our children and the soil that supports Jesse’s vineyards and my gardens. We both agreed that building soil with sustainable methods wherever possible will be key to a healthy future across America.
Over the riverside fire, we prepared stuffed peppers in a simmering pool of rice in saffron, with Jesse’s Pinot Gris and chicken stock. After 30 minutes steaming on a bed of coals in a covered skillet, the peppers were soft and overflowing with bubbling cheese. Served with an arugula salad, it was a perfect riverside lunch.