During this pandemic, I have the privilege and pleasure of homeschooling my Grands two to three days a week so my daughter can do her job as a behavioral therapist for special needs children, an essential service so the children don’t fall behind with their development.
In addition to school work and online meetings, I try to come up with creative and fun hands-on activities and cooking is something that both Grandsons enjoy. Measuring and mixing are great for math and organizational skills and I’m attempting to expand their palates as well.
This recipe was simple enough that my almost-eight-year-old Grandson could do it all by himself with just my supervision! Although he thought the can of cream of celery soup looked like “slime” and the mixture was “gross,” he loved it when he tasted the finished product.
I treasure my memories of cooking with my Nana and know that although the virus has been a tough time to live through, this will also be remembered as a time when family was truly put above all else and we created some great meals together.
This is my husband’s favorite meal and is packed with rich flavors in every scrumptious bite. It is NOT a quick and easy recipe and I won’t be preparing it when we are underway on long passages. It’s for special occasions and fills the cabin with an amazing scent for hours as it simmers.
Today is a significant date. First and foremost, it is my husband’s birthday. Aaron, the Captain of our boat and my heart, was born in 1964 and is 56 today. He unselfishly gives of his time and talent, and most of all, Love, to his friends and family. He is completely devoted to our three Grands and drops everything to care for them. He coaches Little League, builds props for my daughter’s photography business, mans the barbecue and is known as the “Tickle Monster” by the GrandBoys. He’s a great role model for Cody and Matthew, and Ellie is definitely a “Papy’s Girl.” This from a guy who never had children of his own and became a step-father when my kids were teens! We are blessed to have him in our lives.
Homemade horseradish sauce is so easy that we haven’t had store-bought since I discovered how to make it myself a few years ago. It literally takes minutes and can be enhanced with flavored vinegar and salt, kept traditional, or made creamy and the sharp flavor down-played by adding sour cream.
This is a flavorful meal that presents beautifully in minutes. I’ll eat any seafood but hubby is a bit pickier, especially when it comes to shellfish. We both love scallops as they don’t have a strong “fishy” taste and do have a “meaty” texture.
Why squid ink pasta? Well, because I bought all the other ingredients for this recipe and forgot the pasta and just happened to have this in my pantry. The bold black color seemed odd when I was cooking it, but actually made for a dramatic presentation. Most often used in seafood dishes, squid ink pasta does have a distinct flavor of sea salt not found in other pasta. I didn’t add any salt to the recipe and it came out absolutely delish!
When we purchased our 42 ft 1979 Tayana Vancouver sailboat in 2009 we had hoped to take a sabbatical from our jobs in 2015 to do some cruising. We chose to name our boat Sonho, as it means “Dream” in Portuguese and adopted the motto, “Vivo O Sonho” … Living the Dream. 
Mmmmmmm! If you love asparagus, this is a quick, easy and creamy soup that presents beautifully. Serve with a crusty loaf of bread to sop up all the goodness! It is very rich and makes a filling main course, or serve with a salad or lighter protein such as grilled or poached fish to round out the meal.
Winter means Comfort Food. I love cooking hearty stews and soups that take all day to simmer and develop complex flavors. This one is super-easy as it’s just a bit of chopping with the majority of the ingredients coming from cans.
Vivo O Sonho 