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…
Category: Galley
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…
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Galley Notes: Preserving Provisions
I do a lot of preserving onboard. A couple times a year I break out the big pots and the mason jars and water bath can a batch of Pawpaw Mustard Pickles, Mango Chutney, Kumquat Marmalade or Charred Tomato Salsa. If I am really lucky I can find “exotic fruits” and make something like Cardamom…
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Sprouting and Yogurt Making Onboard
On newstands now is the April issue of Blue Water Sailing magazine where you’ll find all the info you need start making yogurt and sprouting greens in my column ‘Heather Francis Onboard’. Make a healthy choice and pick up a copy today!
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Galley Notes; How to Dress a Squid
So, you’ve managed to convince some cephalopods that your lure looked tasty and now you’ve got a bucket full o’ squid. Visions of calamari are dancing in your head, but just how to you get from whole animal to delicious, deep fried morsels? “Dressing” a squid does not involve turtle necks or tutus, it is…
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Throwback Thursday; Provisioning for the Zombie Apocalypse
When we left San Diego our destination was all points south and west. We had given ourselves a time line of about 18 months to reach Australia (we obviously didn’t quite make it as it is almost 8 years later and we’ve yet to touch Aussie waters) and knew our jump off point into the…
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Galley Notes: Confessions of a Fungi-phobe
Shopping for fruit and veg in the Solomon Islands couldn’t be easier; most days I don’t even have to leave the cockpit. Outside urban centres like Honiara and Gizo (where there are stores and fresh markets and people have jobs that pay money) we almost never go ashore for fresh goods. Guaranteed sometime during the…
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Delicious stove top bread recipe in Cruising World
What a great way to kick off the New Year! Check out the January issue of Cruising World magazine for my delicious stove top baked Onion Foccacia recipe. On news stands now!!!
