It’s one of those rainy days where you’re cozed up in the cabin, in need of comfort food and a good book. And there happen to be four over-ripe bananas hanging in your galley. Stop. WAIT!! Did you say bananas?? Are you crazy? Every sailor knows that bananas on board a vessel are bad news;…
On a recent raft up with Upward Wing I was tasked with making a side dish, while my co-pirate, Kristin, delivered the entree, Grilled Marinated Flank Steak. The destination: St. Michaels. When your boat’s doing this: Your galley stove’s doing this:
I woke up the other morning craving fried eggplant. That’s never happened to me before. Probably not to you either. Maybe it was because I had a beautiful globe eggplant in my galley from the Annapolis Farmer’s Market. Along with tomatoes, onions and peppers. So it was time to get creative.
An unexpected warm fuzzy onboard: easy, homemade bread. You can make this from scratch (knock yourself out in the doldrums), but if you’re fast under way or pressed for time, try Fleischmann’s Simply Homemade No Knead Bread Mix.
You can tell it’s summer when you see fresh Thai basil sneaking into asian cuisine. Grab it when it’s plentiful. It won’t last all summer. Here’s a quick easy recipe for classic Thai chicken with basil for 4. Traditionally you should use Thai cayenne peppers, but if you can’t find them serrano peppers will do.…
Nothing beats a fresh tomato salad in the summertime. This salad is a new twist on the Caprese salad, replacing mozzarella with parmesan. Parmesan cheese will last much longer on a boat, refrigerated or not, than almost any cheese.