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!
Hubby loves pasta and we most often feature an Alfredo sauce or he makes his famous red sauce. I wanted to try something different and found turkey tenderloins on sale so did a bit of recipe research and then developed this one with my own twists. It’s rich and creamy comfort food and the celery adds a nice little crunch. It can be prepped and assembled in advance and then popped in the oven 35 minutes before you are ready to serve.
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 
This easy-to-make sangria is chock-full of summer fruit which makes for not only wonderful flavor, but a tasty snack. It’s perfect for barbecues and picnics, refreshing and travels easily in a container with a lid. It does take a bit of prep as it’s best with at least 12 hours of marinating time for the fruit to infuse the wine. I made mine on July 3rd for an Independence Day party and a week later I finished the last of the batch: Delish! All of these ingredients are readily available at our local 
“When you turn the wheel right, the boat goes right” he said patiently. “Think of it as driving a car.”
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.
