One of the challenges of food blogging is how to select the photo that makes the food look best empirically vs. the photo that makes it look genuine in the context of your own reality (and, if you are remotely calibrated to your readership, their own). I am going to be abruptly honest here: 2019 has…
End of summer special, here, from your southernmost Galley Pirate. A little Levantine leavening for your Friday. Fatteh is one of my favorite dishes at my favorite Lebanese restaurant, and just didn’t seem that daunting — the word actually means “crushed” or “crumbs” … imminently achievable standard in a galley — so I went looking…
The thing about Easter is it’s always still a little chilly — spring, no doubt, but not necessarily warm. Pirate Kristin grew up in Boston where you wore wooly tights under your frilly Easter dress, and not infrequently “got lucky” … colored eggs are easier to spot in the snow. Even down here in the…
Or as our guest sailor today would call them, “Doigts de Poulet Cordon Bleu.” Ace and his dad Wendell joined us today to see how fast we could cross Lake Pontchartrain, sailing to New Orleans and back. Your Galley Pirate wasn’t quite sure what eleven year olds eat, and surveyed several scalleywags who reliably reported…
Yep, still in our open-air galley here in New Orleans, doing as much as we can on the transom grill and otherwise up top until autumn weather kicks in. Tonight we adapted a recipe from one of my favorite cookbooks — The Thrill of the Grill — into what I like to call a…
So by now you all know Pirate Caroline is spending the first two months of her 2018 lounging about a luxury yacht on the passage of a lifetime. I, on the other hand, have two months full of business travel (and alas, I am not a professional sailor). That said, some of my destinations have…
Rumor has it Galley Pirates is getting a reputation for pushing calorie rich, dare I say…fattening…food. Guilty, I suppose. But sailors tend to be a lively bunch, generally burning off what they take in…and have a high appreciation for really good food. So to add to our booty of “satisfying” foods is Malva Pudding. I…
From the Grand Portage Indian Reservation in northern Minnesota, comes this delicious hearty breakfast. These pancakes have so much crunch and chewy goodness you’ll never want a soft, spongy pancake again. Along with the great rich flavor come the nutritional benefits. Wild rice adds protein and fiber to your pancakes, more than regular white rice,…
If you’re hiding skeletons in your wet locker tonight, watch out! You may hear your engine start, your dock lines hacked, and the heron calls turned to raven cries. It’s Halloween. So beware that the dead may come alive in your cockpit to take you out to sea.
If I was asked to recommend only one off-shore staple on a cold crossing, it would have to be Norwegian Meatballs, or Kjøttkaker. Kept warm in your oven, it’s the easiest way to get a quick bite of nourishment when you come off a chilly, wet watch. Open the oven and pop a couple in…