Posted at 6:30 am , on December 3, 2019
Creamy polenta topped with a rustic tomato based veggie ragout is not only comfort food, but an easy option for feeding a picky crowd. I was cooking for a group of writers that included vegetarians and many with food allergies and aversions and this hearty lunch fit the bill.
The ragout can be made in advance and reheated or made earlier in the day and allowed to simmer while making the polenta. The longer it sits, the deeper the flavors … and the kitchen will smell divine! Polenta is best served right away, so don’t start it until the ragout has been simmering for at least 15 minutes.
Posted at 5:17 am , on August 6, 2019
This is a delicious, hearty vegan breakfast that is made the night before and ready to eat right from the refrigerator. I’ll make this when we are at sea in warm climates and the crew needs a quick meal going on/off the sunrise shift.
Oats are among the most nutrient-dense foods, rich in carbs and fiber but also higher in protein and fat then most other grains. Chia seeds are a great source of omega-3 fatty acids, fiber, antioxidants, iron, calcium and protein. Staying fueled and “regular” is important when off-shore sailing and the ingredients in this recipe fit the bill nicely.
Posted at 2:08 am , on June 13, 2019
“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.”
Posted at 5:02 am , on June 11, 2019
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 Alameda Grocery Outlet and you may even find many of them in the organic aisle.
Variations: So many. You can leave out the chicken if you want to go vegetarian and of course swap out the canned items for fresh.
Posted at 5:55 am , on June 3, 2019
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? How’s the sleeping situation? 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?”
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.
After nine years of doing the “mattress mambo” and changing out varieties of foam combinations, we made the investment in a real mattress for our bunk! This is not a “run down to the local mattress store, spend a few hours laying on samples, move a few pieces of furniture to clear a path for the delivery guys to set up” kind of situation. As everything else on a boat, it is more complicated and expensive than that.
To start with, boat beds are not like home beds. At all. Boat beds, called bunks or berths, are in staterooms (bedrooms) built into the superstructure of the boat. They are a wooden or fiberglass box frame usually built on top of drawers and/or storage space and are immobile.
Posted at 1:00 am , on May 30, 2019
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.
“You’re late again. Got a boyfriend?” he shot at her from the living room recliner as she walked through the front door.
“Sorry. I worked late. Thought we could use the overtime,” she answered, balancing two full bags of grocery and her purse.
“What’s that supposed to mean?” he jumped up, blocking her way. “I’m a highly skilled plumber and deserve top pay. I’ll get a job when I’m good and ready. You trying to piss me off?”
Posted at 9:13 am , on May 21, 2019
I needed fresh ginger for a dinner recipe and our Grocery Outlet had a 6 oz organic bag for the same price of a small piece at the big supermarkets. (This is very common at G.O. Their prices on organic items are incredible!) I figured I’d come up with something to do with the 95 percent of the bag that I had left over.
Ginger is well-known for treating seasickness, and is also used for reducing inflammation, osteoarthritis pain and indigestion, and improving brain function. I’ve mainly used it in savory Asian dishes, but love ginger-ale and ginger-tea. I had decided to bake a rhubarb cake and thought that candied ginger would add a nice flavor compliment.
Posted at 4:46 am , on May 16, 2019
“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.
“C’mon, it’ll be fun. Treasure hunts are all the rage right now. And I got a deal on GroupOn. You always say we do the same things. I wanted to shake it up.”
“I’m sorry. This will be fun and I’m assuming there’ll be drinks and lunch at the end. Let’s do this!”
Glenn unfolded the instructions and read Clue #1:
It’s been said that there is no there there. But here you will find your first and last chance to sip a hot beverage. Ask Tom for your next clue.
Posted at 2:48 pm , on April 23, 2019
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.
My daughter loves them straight up traditional with no fancy seasoning, which is what these are. The basic recipe is based on my Nana’s, with my addition of the sour cream and Dijon mustard. It makes the mixture a bit more creamy with a slight tang. It’s easy to change them up depending on what flavors you love and I’ve put a few ideas in the variations below.
All of these ingredients are stocked at our local Grocery Outlet and you probably have most of the seasonings and condiments already on hand. I particularly love their selection of eggs … all sizes, brown or white, organic, etc., and at prices far below your average grocery store.
Posted at 9:42 am , on April 16, 2019
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.