Posted at 5:06 pm , on September 19, 2020
I started this blog on April 16, 2018 … one year to the day we planned to cut the docklines and begin cruising the world on our floating home. This was already a delay from our original dream of retiring early and leaving in 2015. Life happened and we changed the departure to 2019. Family circumstances and necessary medical procedures for the Captain and First Mate didn’t allow us to leave the country then either. So being conservative, we readjusted to leave in the fall of 2020 and winter in the Sea of Cortez in Mexico.
This would give us the summer to put a bit more money aside, finish final boat projects and make sure our family was healthy, happy and settled. In Spring 2021 we’d decide what our next course would be and go from there.
Then COVID-19 rocked the world. Back in March, we all believed that we’d be through this and back to life as usual in a few months; six at tops. We’d wait until December or January and then head south.
Posted at 12:01 pm , on September 8, 2020
She took the pictures from the back of the closet and placed them in a box for the movers. She promised herself that she wasn’t going to look at them, but she couldn’t resist and turned over the small one that used to sit on her makeup table. As her fingers stroked the glass her mind drifted back to that magical day.
It went precisely as she had planned. All of their family and friends were in attendance, the sun was setting just as the ceremony ended, and the reception tent was aglow with twinkling white lights. So much love. So much joy. So much promise.
She was Cinderella marrying her Prince Charming and they were going to live Happily Ever After. That was then, back when life was easy breezy.
Posted at 4:15 am , on August 25, 2020
Hubby has been doing a ton of meat smoking since we were gifted with a mini-Traegar barbeque from his Dad. We’ve done salmon, whole chickens, corned beef (which makes pastrami), and beef and pork roasts. Roasts end up in recipes for two or three meals and I try to be creative in changing up the flavor profile so we aren’t eating the same thing every night.
This was a 6 pound lamb roast that started with a nice fat cap, making the meat tender and juicy. After serving it sliced the first night, I cut the leftovers into bite-sized cubes and made a stew for my daughter with potatoes, celery and peas, Shepherd Pies for us and finally this curry served over jasmine rice.
Posted at 5:05 am , on August 11, 2020
In lieu of hot veggies, I like to make side salads to go with dinner in the summer. Hubby isn’t a big fan of green salads so I switch it up now and then.
This bright salad combines the sweetness of ripe watermelon with the salty tang of feta and kalamata olives. The sweet/savory dressing brings it all together for yumminess in every bite.
Variations: Any tomatoes will do; I like the yellow for the contrast in color. You can use an English cucumber and leave the skin intact.
Posted at 5:19 am , on July 28, 2020
Chicken wings don’t have to be a guilty pleasure. I’ve found that baking them is as delish as deep frying, and far more heart-healthy (not to mention less messy).
You can take the easy-peasy route and simply make a batch of basic wings and then serve a variety of dipping sauces on the side. Or you can go a bit more fancy and flavorful by tossing them in one of the sauces below near the end of the cooking time. I usually serve with a platter of raw, cold veggies.
Variations: Recipes for my basic wings and two favorite flavors are below: Buffalo and Ginger-Soy. You can toss the wings in a multitude of sauces of your choosing and finish in the oven. Oil based salad dressings are a good option. Stay away from cream-based sauces as they will burn; offer them for dipping instead (ranch and bleu cheese are a favorite). An easy way to create your own dipping sauces is to start with a base of 1/4 cup sour cream and simply stir in herbs and spices of your choosing.
Posted at 4:41 am , on July 14, 2020
A dear friend gifted me with a literal armload of fresh herbs from her garden. I used them in daily recipes for a solid week, keeping them wrapped in damp paper towels in the fridge, and then needed to find another use before they turned brown. There are a plethora of ideas such as tying them in bunches, hanging by their stems and letting dry, making pesto or chimichurro sauce, and freezing in ice cube trays. I opted to make simple syrup, compound butter and infused oil.
- Simple Syrup … the name says it all. It takes all of 5 minutes to make and the result is a thick, sweet syrup. Herbal infused simple syrup adds a gourmet flair to cocktails and desserts and lasts for about two weeks when stored in a sterilized glass container in the fridge.
- Compound Butter … Another easy way to add flavor to everyday meals with a pat of herbal butter on warm rolls, rice, mashed potatoes or veggies. It is also incredibly delicious served on a steak hot off the grill or pan. It can be frozen for up to six months or about a week in the fridge.
- Olive Oil … Store-bought infused oils are expensive, especially when they are so easy to make! The big difference is that manufactured products have a longer shelf life than homemade versions. So you’ll want to make these in small batches and use within two weeks. Use the lightest olive oil you can find so the flavor doesn’t compete with the herbs. You can use the herbs that are strained out in future recipes. The rosemary and garlic gets nice and crispy and is wonderful added to soups and stews.
Posted at 9:52 am , on July 12, 2020
Both of my parents were born in Belfast, Northern Ireland and the majority of my family lives in the United Kingdom. I am first-generation American and proud of my Orange-Irish heritage and can’t wait to one day sail “home” into Belfast Harbor.
Many who know me well have been schooled on St. Patrick’s Day and the difference between being Orange and Green Irish. I DO NOT wear green on St. Patrick’s Day as I am absolutely sure my father would look down with horror. One year, my father caught me sneaking out of the house with a bit of green on and said sternly, “Get back inside and take off that green and put on your orange. No daughter of mine will be caught wearing green on St. Patrick’s Day!” He didn’t care that we might get pinched by our school mates … his loyalty to his Orange Irish roots ran deep. I passed on the same traditions to my children and now my daughter ensures that the Grands wear their orange as well as green.
The Orange Irish celebrate Orangemen’s Day with bonfires kicking off the festivities on July 11th and parades on July 12th. Homes and buildings are adorned with bunting and people crowd the streets waving the British flag. Read on for a wee bit of history about the holiday.
Posted at 3:30 am , on June 30, 2020
Kugel is a well-loved staple of Jewish family meals and can be made sweet or savory, with noodles or potatoes. Although I’ve seen some fancy schmancy recipes, traditionally it’s a baked pudding or casserole with simple ingredients, served as a starch side or dessert. It can be made in a regular casserole pan but I like the presentation of a round pie dish.
Potato kugel is made with grated potatoes, but when I’m making a special holiday dinner with many components such as Passover, the use of frozen hashbrowns makes for an easy side that can be prepped in the morning and popped in the oven an hour before serving. It can also be baked, cooled, frozen and reheated if you want to pre-make it.