We did it. We cut the docklines, backed out of the berth and left Alameda and land-life in our wake. We spent 13 years, 1 month and 9 days at Marina Village Yacht Harbor, Gate 9, Dock P, Slip 16. Funny thing is, because we lived on a boat, we were technically “homeless” the whole time. When I enrolled my son in school years ago, we were listed as “transient” because we didn’t have a permanent address. Which was true. We could have taken our home away at any time. And we finally did!
It has been a very, very, very long journey to make our dream a reality. Job lay-offs, medical issues (brain tumour, hip and shoulder surgery), family needs and Covid had us believing that it was never going to happen. And frankly, until several months before we left, we were still in denial, waiting on another squall to keep us in Alameda. Were we going to be “one of those” boaters that talks the talk but never sails the sail?
Then I pulled the trigger in July. I signed us up for the Baja Ha-Ha Fleet of 2022, gave my notice at work and planned our Bon Voyage Party. Hubby took a bit longer to leave his job. He felt a responsibility to finish a project for a company that couldn’t care less about him. He started researching and purchasing systems for our boat and soon realized that he couldn’t keep working and doing projects on the weekends and have us ready to go in time to meet our goal of leaving on Sept. 19 to leisurely cruise down the California Coast before meeting the Ha-Ha Fleet to sail to Mexico on Oct. 31. On August 1, he gave his two-week notice and retired after 34 dedicated years of service as an IBEW 595 Union Electrician. Then he promptly caught Covid (parting gift from a co-worker) and dove in headfirst to 24/7 boat work.
Continue reading
Macaroni and cheese is one of our favorite comfort foods. I’ve made it a kazillion ways using different varieties of cheese, baked, straight from the pot, with a bread crumb topping, and without.
Sometimes my recipes are created out of necessity, as in this case. I bought a 4 lb pork loin that I thought would be great for my hubby to smoke. I’ll be the first to admit that I have no clue as to the fine art of barbecuing, grilling and smoking. He mentioned that this cut might dry out but went ahead and brined and smoked, spending all day tending to our main course for the evening. And lo and behold, he was right. It was far from tender and juicy and instead almost inedible.
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.
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).
Vivo O Sonho 