The landing in Anacortes, a vast expanse of parking lot divided into numbered lanes with ticket booths at one end, and a passenger terminal at the other, is the gateway to the islands. A large reader-board shows time, temperature, and any pertinent announcements and warnings. Even so, there are still people who insist on using their cell phones while loading, and setting their motion-sensitive car alarms on the boat.
Being parked in the Anacortes ferry line can be like having a ticket to the theater. A hundred individual stories are playing out, all you have to do is look around.
In Lane 1, there’s a mini van, loaded down with camping gear and kayaks, heading to Lopez for a family vacation. Mom looks frazzled, Dad looks irritated, and the kids just can’t wait to get out of the car. Fortunately, it’s low tide, so there is an excellent beach to play on. They run off to look for seashells, Mom spreads lunch on the picnic table, Dad gets a cold beer out of the cooler, and all is right with their world. In the mostly empty Lane 2, a couple of kids play Frisbee and an older man walks his dog. There are never many cars going to tiny Shaw Island.
To the left, in Lane 4, a group of college-age friends waits for the Friday Harbor boat, their car stereo playing a tune with way too much bass. Their banter and laughter carries through the music. There’s little privacy in the ferry line. Much too relaxed and casual to be tourists, they have the look of island kids. It is the week of Homecoming, after all.
Lane 3 is the one that takes us to Orcas. There are two “Lane 3’s”, a left and a right, but it doesn’t seem to matter which one we get into. We will be in whichever section of the boat unloads LAST. Even so, we get on the ferry with room to spare. Tired after a long drive, we stay in the car and watch the sunset over the water, glad to be almost home.
My mother-in-law used to make this dish when we came up to visit, before we moved to the island. Hearty and deliciously kid-friendly, this can be made ahead and easily reheated. The meat is fall-apart tender.
PORK CHOP RICE BAKE
Makes four generous servings.
4 thick loin chops, boneless
2 tbsp. olive oil
1 small onion, diced
1½ cup rice
1 can cream of mushroom soup
1 can cream of celery soup
1½ cans hot water
Heat oven to 400°. In a heavy skillet, heat the oil and brown the pork chops slightly, seasoning with salt and pepper. Set aside. In the same skillet, sauté the onions until golden.
Combine the rice, soups, hot water and onions. (Be sure the water is very hot, or the rice will not cook properly.) Mix well and pour into a non-stick (or well oiled) oblong baking dish. Lay the chops on top of the rice. Cover tightly and bake 60-90 minutes, until the rice is tender and the pork is cooked through. Remove cover and sprinkle with paprika. Bake 10 minutes longer to brown the top, if desired.
