Spanakopita

I can’t get enough Greek food and Spanakopita is one of my favorites. This recipe is the classic individual “triangle” pies. But it can also be made as one large pie by placing 6 or so sheets of buttered Phyllo dough on the bottom of a cake pan, layer on the filling, then 6 more…

Gazpacho Rápido!

We had dinner the other night with some friends we met on the World ARC (they spent two years circumnavigating so they could “stop and smell the roses” of New Zealand and South Africa…the way to do it, in my book!) and a discussion came up about gazpacho. I asked them their secrets; it seemed…

Smokey Spicy Salmon Spread

I’m new to the world of Storage Wars. You probably know more than me. From my understanding storage units get auctioned off to people who see only a glimpse of the contents yet take a gamble that there may be things of value in them. So that’s how I came into possession of a circa…

Lion’s Mane Mushroom “Crab” Cakes

My skipper and I went to the Annapolis Farmer’s Market last weekend and were a little overwhelmed. Along with all the root vegetables, berries, cheeses and honey, we were totally drawn to José and his table of mushrooms, from The Bay Mushrooms. I was on a mission to purchase some oyster mushrooms, but my eyes…

Sailor Jerry’s Champagne Grapes

With few fireworks or parades this year, the 4th of July sort of snuck up on us. It’s been a hot summer so far which means the holiday weekend calls for something cool, yet somewhat celebratory to make up for the lack of big BBQs and parties. These booze-soaked grapes are the perfect little treat…

Black-and-Blue Beef Salad

If you are the type of pirate who gets a periodic craving for a good piece of beef but a warm steak loses its appeal in the summer heat, this recipe might be just your thing. “Black and blue” is the designation for a steak charred black on the outside but still raw on the…

Tater Tot Breakfast Casserole

You know that exciting feeling when you move your boat to a new marina, right? Even though it’s the same old boat, the new location feels like you’re in a brand new home. There are new sounds, new waves and movement, and the sun casts its light in different beams through the portholes. We are…

Clafoutis aux Framboise

Clafoutis aux Framboise. The name sounds so elegant, but this classic French dessert is easily made with the most basic of ingredients. Originally from Limousin in central southwest France, clafoutis are traditionally prepared with cherries but most any fruit can be substituted. Today we’re are using beautiful fresh raspberries.

Patacones (Tostones) with Mojo Sauce

As face-to-face socializing (or rather mask-to-mask, 6’ apart) begins to open up in our world, I’m dreaming about future get togethers on the dock. No hugs, no handshakes, but maybe a few beers and some munchies? Maybe some fried plantains? It brings back memories of sailing into Shelter Bay, Panama with the 2018 World ARC…

Moroccan Orange, Carrot & Radish Salad

Radishes are one of the most rewarding vegetables in your spring garden. They are often the first seeds to sow and they are always the first to pull up and eat, just 4 weeks after they’re sown. You see bunches and bunches of them in farmer’s markets right a long side asparagus this time of…