My hubby is a huge fan of mole sauce. He loves the bold flavor profile of chocolate and smoky peppers and a healthy bit of spice. Traditional mole sauce made from scratch calls for literally dozens of ingredients and a whole lot of finely grinding of spices. I took the easy route and started with a store-bought jar of sauce and doctored it up to what hubby says was “perfection.”
Hubby smoked the chicken thighs and they shredded up nice and juicy. You could simply buy a rotisserie chicken or bake or poach breasts, but make sure you don’t dry them out.
It’s hard to describe this sauce … It is velvety smooth and rich with an earthy-sweetness that mellows upon baking. And best of all … so easy to whip up in a few minutes! I made a package of Spanish rice for the side and added a can of diced tomatoes and a dash of chile pepper and it was the perfect compliment. Black, pinto or refried beans would also go nicely.
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).
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.
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. 
The Littletown League of Women Voters mayoral candidate debate had just begun when the fire alarm was sounded. After 30 minutes and an “all clear” from the Fire Chief, the crowd filed back inside. It was apparently a faulty alarm but they had dragged in the hefty fire hose as a precaution and it now lay smack dab down the middle of Uncle Joe’s All-You-Can-Eat Seafood Buffet. It would remain until the investigation was complete in an hour or so, and the debate needed to get underway and wrap-up before the restaurant opened for the Early Bird Special crowd.
Tofu: You either love it or hate. I have always hated it. And really, for no reason other than I had an iguana and that’s what we fed him, so why would I want to eat reptile food? Plus it has a look, taste and texture that is just weird.
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.
We always have leftover buns when we do a hot dog or sausage barbecue with friends. And not being big bread eaters, they sit until I either feed to the ducks in the marina, throw away or make into bread pudding. All of these ingredients are available at our local 
