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Travel Blogs from Westport
... Cycling along the shoreline, the view through the mist was once again stunning. This was the first time we'd been next to the real Pacific. Legs were getting weary as we approached Raymond, a major logging town and the promised campsite was nowhere to be found, "I think the nearest one is about an hour by car." So motel it was with the hope of reaching a scenic campsite ...
We started our trip from Mayport NAS to on the Atlantic Ocean and arrived today September 24th to the Town of Wesport WA on the Pacific Ocean. There are few words to express my feelings at the achievement of my lifelong dream. The roar of the ocean can be heard at our campsite, the sun is shining and I am sitting in front of the campfire. ...
... that sells fresh fish, so I bought a big slab of King salmon and one of Halibut - relish, baby. There's a wide, winding trail along the shore, out to the state park that I rode a couple of times on my new bike - loved that!
Watched the Hawks Thursday night for the start of the season - more booty kicking. Off to a good start.
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 2 cups soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 2 tablespoons vinegar
- 2 teaspoons garlic powder
- A few drops of Tabasco sauce
- Salmon ...
... dressing and adding the croutons. Let croutons sit in vinaigrette for approximately 5 minutes and then gently add tomatoes. Place panzanella salad on plates. What I like to do is slice the scallops from top to bottom (about 5 slices per scallop or 1⁄8” thick slices). Your knife must be sharp! Using your artistic ability place sliced scallops on top of the panzanella tomato salad. See photo for example. Grab your pepper mill and generously pepper the dish.