“When you turn the wheel right, the boat goes right” he said patiently. “Think of it as driving a car.”
“It’s not at all like driving a car. And it’s STARBOARD, not right,” she snapped back. “I KNOW how to STEER a boat with a tiller, just not a fancy schmancy “yacht” with a wheel.”
“Well, then try STEERING to a compass heading. Follow the chartplotter course and keep it on the straight and narrow,” he suggested.
“Straight and narrow? This is the Pacific Ocean, not the friggin’ Pacific Coast Highway! Take it, I’m done.”
I always prefer fresh ingredients to canned or frozen, but there will be times when we are out to sea and run out of fresh goods. I’ve been exploring some healthy options that aren’t full of preservatives and are easy to make and these quesadillas fit the bill nicely. They would also be a great meal for the kids to help with and to make when camping. All of the ingredients are readily available at our 
Yes, it’s true. Sleeping on a boat is like being rocked to sleep every night. We keep our stateroom hatch open a crack year-round and can hear the waves and seabirds as we drift off and awaken. When it’s stormy it can be a wild ride, but still so comfy to be cocooned in our bunk while Mother Nature and Father Neptune battle it out.
Spring had finally arrived. The stark branches were dotted with pink flower buds and these little signs of life gave her hope. It had been a harsh winter and her husband had been laid off, making it twice as miserable.
I needed fresh ginger for a dinner recipe and our 
“X marks the spot. Well, if that isn’t cliche,” Sarah rolled her eyes at her boyfriend as she studied the map that was poorly made to look like a pirate’s treasure map.
If there ever was a controversial recipe, it would definitely be deviled eggs. Just like potato salad, the argument begins with mayonnaise versus Miracle Whip and then the choices of seasonings and condiments are across the board. 
Today is a significant date. First and foremost, it is my husband’s birthday. Aaron, the Captain of my boat and my heart, was born in 1964 and is 55 today. He is the most unselfish person I have ever met, giving of his time and talent, and most of all, Love, to his friends and family. He is completely devoted to our three Grands and, with his retirement, he spends more time with them than any of the grandparents, including me! He coaches Little League, builds props for my daughter’s photography business, and shows up just to cuddle our little princess when mommy needs a break. This from a guy who never had children and became a step-father when my kids were teens! We are blessed to have him in our lives and will celebrate with the kids after he coaches a baseball game this afternoon.
My dear friend Kat Ott Davis passed almost two years ago, but she is always in my thoughts and heart when I cook. She was an exquisite artist and designer … painting, jewelry, displays, clothing … and brought that creativity to her cooking. Anyone who had the honor of being invited to a meal or gathering at her home was treated to so much more than just “food.” It was always a journey of flavors and aromas as Kat explained the history of the ingredients and why she chose the combinations of herbs and spices in each course. 
