A Note to the Reader Jack Van Dorn is worried about Ed and Brenna. There’s been no news from northern Ontario, and he’s beginning to think that their “trip of a lifetime” might be turning out to be just that. Then he decides to stop worrying and DO something—but has he left it too late?

 
Our story continues…

 
Chapter Twenty-Seven

 
“Now what! For Chrissake….” Jack’s booming voice filled the Subaru Forester, his words slamming back and forth like water sloshing in a basin. Molly winced, while Jack braked hard and skidded to a stop. The old man drummed his thumbs against the wheel and grumbled. It was the sort of sound an aging lion might make. The sun beat down on the long line of idling cars. The day was still and hot. The stink of exhaust was overpowering.

“A roadblock,” Molly said unnecessarily. “And you don’t even have a driver’s license!” There was a hint of panic in her voice. “Better slide over and let me get behind the wheel.”

“Why’n hell they put a roadblock here, g’dammit?” Jack asked, not really expecting an answer. But he made no effort to change places with Molly.

The first car in line was turning around now. Soon it was headed back the way they’d just come. The second car followed, and then the third. Their drivers didn’t look happy. The fourth vehicle was a rusty red pickup. It was waved through.

Each time the line moved up, Jack crept forward, grinding the unfamiliar gearbox.

Molly was having second thoughts. “Maybe we should just turn around now,” she suggested. Jack gave no sign he’d heard.

“I really should be driving,” Molly added, determined to carry at least one point.

Jack still said nothing. More cars were turned back. Jack let up too fast on the clutch, stalled out, and swore reflexively. He restarted the engine. They crept forward. An Army National Guard Humvee was parked on the shoulder of the road just ahead. The driver’s door was open, but the vehicle’s interior was in shadow. Molly tried to see if anyone was inside. She had no luck.

A single guardsman stood on the double yellow centerline across from the Humvee. He stooped down to peer into a low-slung, classic Impala. It was painted a glossy black—as glossy and black as the long hair on the heads of the five young men seated inside. A large, barred feather hung from the rear-view mirror. The soldier straightened up and waved the Impala through. It accelerated away from the checkpoint, tires squealing. A pall of hot rubber and raw gas remained behind.

Jack turned toward Molly, winked, and patted her knee. Then he jerked the Subaru forward and stopped beside the guardsman. Jack rolled down the window. The heat hit him like a hammer. He looked up. The guardsman’s name tag said COLLAMER. He started to speak, but Jack beat him to it: “Hell and damnation, soldier! You ain’t gonna hold us up any longer, are ya? You do that, and Mother’s gonna have her baby right here!”

Private Collamer squinted into the Subaru. His head was swimming with the heat and the fumes, but the lady in the car didn’t look very pregnant to him. And anyway, she looked way too old to be having anybody’s baby. “Sir…,” he began, but Jack didn’t let him get any further. “Listen up!” he roared, “You got hearin’ trouble, maybe? I tole ya Mother’s having a baby. It’s comin’ early, and I gotta get her into hospital! NOW! You gonna take your hand off my door and wave us on, or ….” Just then, Molly let out a long groan.… Read more…

 
Hooked? A new chapter in our serial adventure novel, Trip of a Lifetime, will appear every Sunday. If you’ve missed a chapter, or if you’re coming aboard for the first time and want to catch up, just use the hot-linked title to go to the archives.

 
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A REMINDER This is a work of fiction. All the characters are figments of the imaginations. It’s NOT a paddling guide. If you’re planning a trip on the Albany River—or any other body of water, come to that—consult the most recent edition of a good guidebook and be sure you’re thoroughly familiar with all applicable regulations. While maps of Ontario show some of the waterways mentioned here, the places depicted in our story exist only in our minds—and in yours.

 
Nothing cooks up faster than instant couscous. If you’ve never had it before, give it a try. Look in the HyperMart next to the rice- or noodle-with-sauce mixes. Alternatively, boxed couscous sides (Far East is one brand) can be found in the ethnic food aisle, or check a health food or food co-op. Couscous is a wheat cereal, and the instant variety (almost always the one you find in the supermarkets) is ready to eat in almost the amount of time it takes to boil water. Proportions are the same as with rice—one part couscous to two parts water or broth. Boil the liquid, stir in the couscous, remove from the heat, cover, and wait a few minutes for the couscous to reconstitute. Stir to fluff it up and eat. Who could ask for anything more?

The fun comes in taking mild-mannered couscous and giving it punch. It’s a great tummy filler as-is, and can make a meal in itself with the addition of hearty flavors and solid ingredients. Couscous will absorb the flavor of the fluid you add it to. A 15- or 16-ounce can of soup broth is just the right amount of liquid for one cup of couscous, and this makes enough for two main dishes or several side dishes. Don’t be turned off by the idea of leftovers. Store cooked leftover couscous in an airtight container in the refrigerator. I love to have couscous leftovers. It’s good straight from the fridge, or added to heated canned soup, or to stews. But one of the best ways to use leftover couscous is to make it into salad.

My couscous salad is well within the grasp of anyone who can chop a few veggies and mix them into the couscous. Best of all, you don’t need to measure anything, and you can add whatever suits your fancy. Can you hear me, Barney and Bob? This is what Bob Angel called “man cooking” at its best—it takes less time to put it together than it does to eat it. The way I usually make couscous salad is to fluff up the leftover couscous, then stir in fresh vegetables, dress it with a squeeze of fresh lime or lemon, drizzle on a bit of olive oil, season with salt and pepper, and then eat. The salad in the photos here were made with these ingredients in addition to leftover couscous (which I’d cooked in canned low-sodium chicken broth):

• • chopped cucumber
• • chopped plum tomato
• • chopped red onion
• • frozen corn kernels
• • green salad from a bagged salad mix
• • salt and ground black pepper
• • juice from about 1/4 lime
• • a couple tablespoons olive oil

 
The corn kernels went straight from freezer into the couscous. By the time I’d mixed everything together, the corn had thawed and was sweet and delicious. Other additions you might consider:

• • black or green olives
• • artichokes
• • chopped bell pepper
• • chopped celery
• • chopped pickles
• • chopped avocado
• • frozen peas, fresh edible pod peas, or fresh snow peas
• • leftover cooked greens
• • fresh baby spinach from a bag
• • shredded carrots
• • chopped garlic
• • dried or fresh fruit
• • chopped cooked leftover meat or fish
• • cubed or shredded cheese
• • canned, drained black beans
• • fresh parsley
• • fresh or dried herbs and spices
• • juice from an orange or grapefruit
• • salad dressing (your choice)
• • croutons

 
Use your imagination, graze the produce aisles, dig through your refrigerator. With a box or two of instant couscous in your pantry, you’re can always be ready for a quick and filling meal. Plan for leftovers, and make salad the next day. Or make it right from the start. Couscous is fast food at its best, and other than making sure you use the right proportions for reconstituting the couscous, there’s no fussy measuring involved at all. It’s freedom hall! That’s fast food, my way!

 
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At last, the final phase of Outside Up North‘s upgrade is in the works and with luck we’ll be back to normal very soon. If your RSS feed has skipped, if you’ve been unable to contact us through the online form or to reach us by email, or if the site hasn’t come up when called, the likely reason is our upgrade. Hopefully all the wrinkles will be worked out today. Thanks for your patience!

 
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