After morning prayers and pages and a cuppa, I took the pup on a slow walk contemplating my New Year Intentions of daily practices of prayer and exercise. Praying is easy when you need something from God, but it takes a bit more work when all is good. That is the time to send prayers of thanksgiving. I like to think of it as “putting prayers in the bank.”
Mashed potatoes are comfort food in our family so I make a big batch and almost always have leftovers. This is a quick recipe for a savory breakfast dish which pairs nicely with fresh melon and sausage or bacon. Take the potatoes out of the fridge to bring to room temperature while you are having your morning cup of tea or coffee; this will make them easier to mix and cook evenly.
I’m a huge fan of tacos and fish … put them together and I am so satisfied! This dish was made for a group of writers at a Retreat in the Woods and it was quickly devoured (and if you click on this link you can find out future Retreats to the Waves and on the Rails). There is very little prep and your guests can make them their own way with plenty of fresh toppings. They are a meal unto themselves, or serve with a fresh salad, rice or black beans on the side. I had leftover quinoa and the nutty flavor complemented the cumin-lime seasoning perfectly.
“You live on a boat?! How is that? Does it move all the time? How does the weather affect you? Where do you keep your stuff? Do you have electricity? How about fresh water? Do you have a real kitchen? How do you deal with waste? Are you connected to cable and WiFi? Does your dog like living on a boat? What happens when you go sailing?”
Do you have a real kitchen? Yes, it’s real, but it’s tiny. (It’s called a galley on a boat.) I have about four feet by 6 feet, plus cabinet space, to work with. And in that small space I have a stove with three burners and an oven, refrigerator, double sink and counter space. The counter space also doubles as covers for my sink, fridge, storage and dish drainer, so clearing any clutter is always the first step to prepping/cooking. Heidi and Aaron have opted not to have a freezer any longer in order to save electricity, and the space will soon be used to store everyday pots and pans for easy access. It’s not uncommon for the steps from the galley to the cockpit and the navigation station to also be used in the prep process. 🙂
My stove, a Seaward Princess II, was built specially for a boat and operates on propane. It replaced my original stove (also a Seaward Princess) in 2014 and cared for properly will last over 20 years.
“You live on a boat?! How is that? Does it move all the time? How does the weather affect you? Where do you keep your stuff? Do you have electricity? How about fresh water? Do you have a real kitchen? How do you deal with waste? Are you connected to cable and WiFi? Does your dog like living on a boat? What happens when you go sailing?”
How about fresh water? Fresh water is essential to life. Living on a boat is considered “roughing it” by some, but I am not only equipped with the crucial elements taken for granted by land-lubbers, I am able to generate my own electricity (as shared last week) and water.
Having access to clean, drinkable water is something that most people in America (and other developed countries) take for granted. In a house, you turn on a faucet and clean water flows! It’s not that simple on a boat. When we are traveling in foreign waters, it is vital that we have the ability to obtain and stock clean water, either by purchasing on land or collecting and/or making onboard.
Water water everywhere and not a drop to drink – James Casey, Poet
Gnocchi is one of hubby’s favorite dishes. I’ve made it often from store-bought package, always thinking it would be difficult to make in my small galley. It turns out that it is incredibly easy with only three ingredients. I’ll actually be able to make this when we are at sea without fresh provisions as potatoes are one of the staples that keep for a very long time in a bag in a dark, cool cabinet (and we have quite a few of these onboard) and flour is one of our staples. For the sauce, I’ll have to resort to canned tomato sauce and mushrooms or a jar of Alfredo sauce, unless we are near shore where fresh ingredients are available. But while we’re tied to land, I’ll indulge in using real cream and fresh herbs and veggies.
“You live on a boat?! How is that? Does it move all the time? How does the weather affect you? Where do you keep your stuff? Do you have electricity? How about fresh water?Do you have a real kitchen? How do you deal with waste? Are you connected to cable and WiFi? Does your dog like living on a boat? What happens when you go sailing?”
Do you have electricity and water? Heidi and Aaron get this question quite often. Yes, I am a boat. But I’m a finely appointed vessel, built to cruise the world. So although I don’t offer amenities such as a dishwasher and washing machine, I have systems that provide far more than a roughing-it camping experience. These systems are quite complex though, and we are very fortunate that our Captain is an electrician who understands the intricacies of maintaining my electrical system and will be well-versed on my new water-maker in the coming months.
Aaron and Heidi were both raised by sailing fathers and being on or around water is as natural as walking on a sidewalk for landlubbers for them. Their prior spouses both enjoyed boating … at a much faster speed than sailing generally allows. And definitely not on a full time basis. So, neither got as much water time as they craved until they bought me. Now it’s water-time all the time!
Summertime means barbecue-time, but sometimes hubby wants a break and this is a quick one-pan, easy clean-up meal.
Fresh corn is abundant in the summer and is so sweet that it is delicious eaten raw! Here in California we get it straight from the farm at Farmer’s Markets and can be kept in the fridge for up to 6 days if left in the husk and wrapped in damp paper towels. We love it best grilled in the husk and slathered with butter and sea salt, but have been trying to eat healthy so I came up with a few recipes for corn salad sides that complement almost any protein.
Nana wasn’t a gourmet cook … her ingredients were simple and generally staples from her well-stocked pantry. But there was something about Nana’s meals … the flavors were always so delicious and satisfying that whatever she made was a joy to eat. My guess is that it was the secret ingredient of Love. I try to add a dash of that into every dish I make and when I cook from her recipes or use the few pieces of kitchenware that belonged to her, it takes me back to those cherished times sitting at her kitchen table having a chat with something yummy and a cuppa tea.
