Yes, all you Galley Pirates out there know how to tie a bowline, right? It’s just part of being a sailor. But how many times have you had to tie a bowline…NOW…when you have a complete brain freeze and start rehearsing “…rabbit through the hole? around the tree? up the hole? or is it a…
Most of my creations start with trying to duplicate something delicious that I ate at a restaurant. Of course I usually try to finagle the recipe out of them first. But try as I did, I was unsuccessful at La Posta in Panama City where we were greeted with champagne and little eggplant appetizers along…
Laab — or larb on many Americanized menus — is one of my favorite Thai dishes. So imagine my surprise finding out while in Southeast Asia a few weeks back that it’s actually Laotian — the national dish of Laos, in fact. I didn’t make it to Laos on this trip, so our intrepid readers…
Who knew you could make tamales cute? Who knew you could make them with shrimp? This recipe came from a cookbook of Native American recipes from the American southwest and we had them as appetizers for our Dia de los Muertos dinner. Sure, they would have been cuter with actual popsicle sticks, but takeout chopsticks…
Day four of our off-shore excursion from St. Lucia to the Galápagos….we caught a fish. Gary set out lines and caught the quintessential Mahi; the exact picture you see in every Caribbean tourist guide. Not only did it give us three dinners but it gave him an important contribution to the Rally Control check-in: the…
Nothing says “Holiday Appetizer” more than oysters on the half shell, especially in the Atlantic region. This recipe is a variation of the traditional Oysters Rockefeller which originated at Antoine’s restaurant in New Orleans in 1899. It was created as a substitution for escargot, which apparently the French-descendent locals could not live without. To make…