Steve has been away for almost 7 weeks and, as per usual, while he’s been gone I have been experimenting in the galley. This time I have been making sauerkraut, and some variations, using the process of natural fermentation. I am a big fan of sauerkraut, always have been. Growing up in Nova Scotia it…
Category: Galley
Galley Notes: Cardamom Scented Applesauce and the Good Life
We had a heck of a sail back to Noumea the other day, stronger than expected winds, low cloud, and constant rain cut visibility down to half a mile and made for a pretty bumpy ride. When we hit the grocery store late that afternoon there was a cart full of must-go’s in the produce…
Share this:
Galley Notes: I really like your pawpaw, can I shake your tree?
Last month I finally received a new supply of mason jars. The dozen that I carefully carried back from Australia last year quickly got filled in the last round of preserving I did. My enthusiasm for canning was bolstered by my success so another yachtie and I decided to combine our order and split the…
Share this:
Broken Engines & Breadfruit Gnocchi
Equipment fails and things break but life doesn’t stop. There are still dental appointments and piles of stinky laundry and a sink full of dirty dishes. Amidst the chaos and frustration we still have to eat. The easy way out in times like these would be to have a hot shower and treat ourselves to…
Share this:
"Land food"; the latest food craze on boats
I have been spending a fair amount of time this week in front of my laptop writing a couple articles about provisioning and cooking on board. While researching what has already been published (in the hopes that I might have something new to say, HA!) I keep stumbling across this notion of “boat food”. That…
Share this:
Grand Opening of the Boatyard Brew Company
Back at the beginning of December Steve and I did something that we’ve been talking about for a long time. Something that we should have done years ago. After months of procrastination, and with the holidays just around the bend, we decided there would be no better time for it. We put up our first…
Share this:
Galley Notes: We be Jammin’
Well, pickling really. Everyone once in a while I need some serious galley time; Steve calls it my therapy. Something about the methodical actions of slicing and dicing, of stirring and waiting somehow calms me, brings me back to centre. I have to admit, a small boat in the tropics is really not the smartest…
Share this:
A Feast for the Eyes
I love going to the market. I am not sure why I am drawn to these places wherever we go. Maybe it’s because fresh vegetables are scarce when we are at sea. Or because I love trying new foods. Maybe it’s because I like supporting local people. Maybe it’s because I can live without meat…
Share this:
Galley Notes: Let them eat Cake!
No matter which way you slice it, for me, birthdays are all about the cake. Cake did not make a regular appearance on the family menu when I was growing up. There were desserts, mostly seasonal, like strawberry rhubarb pie, blueberry grunt and apple crisp. There were raisin oatmeal cookies, to dunk in your tea…
Share this:
Galley Notes: What’s for dinner, Dhal?
I have promised these two recipes to a couple people so thought that I would share with everyone what has quickly become a regular staple in our menu since learning the tricks from a lovely Indian lady up the road a few months ago. Dhal and roti are two very simple things to cook but…
