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…
Category: Galley
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!!!
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Galley Notes; Breakfast at a Volcanic Vent
A big complaint about cooking on a small sailboat in the tropics is how hot the galley gets. Sure you can bake on the stove top, use a pressure cooker to cut down on cooking times and barbeque almost everything but sometimes that is just not enough. Whenever possible Steve and I like to make…
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Galley Guide in the October Issue of Cruising Helmsman Magazine
There is still time for all our Aussie and Kiwi reader to find a copy of Cruising Helmsman October Issue! Inside you can read all about the tips and tricks I have collected over the last seven years for cooking and eating better on board. Not in Australia or New Zealand? Check out the ARTICLES…
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Top Ten Galley Myths
In no particular order, here are the Top Ten misconceptions I would like to break about cooking and eating on a small sailboat. 1.“Boat” food is different than “land” food. It doesn’t have to be. Sure you have to think ahead, the grocery store is not just around the corner, and you may not be…
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Galley Notes; Saffron Yogurt and Stove-Top Baked Yogurt Herb Bread
When Steve returns from a stint away working he always brings me a few special things. This time it was some fancy hand cream, a couple chocolate bars from duty-free (chocolate is expensive in this part of the world), a can of ready-to-eat hummus, a small bottle of perfume and a bottle of hazelnut butter. An…
