I haven’t been here much recently. By here I mean both on the blog and in the galley. My enthusiasm for the blog ebbs and flows like the tide. Ironically, when we finally have half decent internet access and I get a chance to ‘catch up’ with the world is when I experience the most…
Category: Galley
Pressure Cookers; A Galley Essential?
Almost everyone will tell you that a pressure cooker is a ‘must have’ in your galley, but is it really? Sure they are economical, a great way to save time and very trendy right now but like any cooking technique pressure cooking does have it’s limitations. This month in my Blue Water Sailing column I…
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Provisioning, Passages and the Peanut Butter Princess
We are preparing for our next passage to the Philippines, which means we’ve been doing lots of schlepping of provisions. It’s not that I am worried about finding good provisions in PI, it’s just that I know there are somethings I may not be able to find. For me part of the excitement of sailing…
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Cave. Man. Cooking.
We don’t eat out at restaurants very often, but we do love eating ashore. We’ve cooked breakfast in a volcanic steam vent, found secret grottos for picnic lunches and dragged our BBQ up a river to cook sausages beside a fresh water swimming hole. If there is a beach around we’re planning dinner over an…
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Galley Notes: Pressure Cooker “Baked” Pinto Bean Brownies
I have been kind of obsessed with Pinto Bean Brownies for the last month or so and no doubt if you try them you will be too. It all started while researching an article about pressure cooking. Like most yachties I own a PC, they are very handy pots, especially while on passage. Just the…
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Holidays Onboard
This month in my Blue Water Sailing Column, Heather Francis Onboard, talk to several sailing families about how they celebrate holidays onboard. Check out the December Issue on news stands or zinio.com today! Celebrate the holidays this year with subscription for hour favourite sailor and never miss a story! Love, H&S
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Galley Notes: Cooking for Passage
I always like to have some ready-meals in the fridge when we are on passage. If we are planning only a night or two at sea that usually means making a double-batch dinner a day or two before we depart and stashing the leftovers in the fridge for a quick re-heat meal underway. Everyone gets…
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Eating Local: How Sweet It Is
One of the foodstuffs that I always try and source locally is honey. Usually it is a side of the road or local market purchase from a small producer, sold in reused and mismatched bottles with hand written labels. Like wine honey has terroir. The relationship between the land the bees live on and the…
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Stove Top Bread Baking
Want fresh baked bread onboard but don’t have an oven? Or maybe you’re just looking for a way to cut down on fuel used and heat in the galley. Learn all my tricks about Stove Top Bread Baking in this months Blue Water Sailing Magazine. Available on news stands now! Love, H&S
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Bread Making Workshop or No Good Deed Goes Unpunished
A couple months ago I taught a bread making workshop to a group of ladies on the island of Rendova. It was the same village that we found Erol to do the inlay work, which is how it all came about. We had spent over a week anchored in the quiet bay and gotten to…
