All in recipes

Sparkling Water on a Boat

This post is in conjunction with a YouTube video tutorial. Sparkling water, fizzy water, bubbly water, charged water; whatever you call it, it's a necessary thing for us on our boat. For us, having loads of cans or bottles of sparkling water on board just does not make sense. The life cycle of us buying it from the store, hauling it back to the boat, storing it before we drink it, storing the waste it creates, and hauling that waste to shore does nothing for our efficiency. 

Pillowy Honey, Apple, Cranberry Challah

For some reason, I’ve been day dreaming of challah for two days: thinking if pillowy, shiny brown mounds of the plaited loaf, full of some sweet filling and swirling with flavor. I realized Rosh Hashanah was approaching, calling to me, and although I’m not Jewish, I can appreciate holidays that require round, sweet breads to celebrate. 

Best, Most Perfect Pie Crust

I wasn’t ever going to write this post but here I am, ready to give away my pie crust secret. Why? Maybe I've found transparency is queen in my new 34 year old self. I used to think pie crust was the easiest thing to make, everyone must know how to make it, but then again, I used to think a lot of things that have been swiftly disproven. 

Provisioning for the Bahamas: What Worked, What Didn’t.

Since this is a food + sailing blog, I figure I better produce some fascinating content about provisioning for sailing. Keep in mind all sailing, all sailors, and all boats are different. Different boats will have diffeeent types of storage options and if you’re like us, the boat is half tools, half food. Also keep in mind that I'm no expert, this is just what I've learned so far and serves more as a reminder to myself for future provisioning more than anything. 

Sourdough Bread

I've resurrected my sourdough routine! My last sourdough started died a quick death in the heat of May in the Bahamas last year, and oddly enough, the whole time we were in northern latitudes and out of the heat (I mean really out of it, as it was really cold), I didn't make a new one! I'm kind of disappointed in myself that I didn't keep it up, but we were obviously busy with other things. 

Flax Challah Braid

Ever since my sourdough starter died of heat and humidity, I've resorted to making yeast breads in my laziness. I could quite easily have a sourdough starter while we're in cooler climates, but I guess I've been more excited to do some experimenting on easier, quicker breads to be made while sailing or whenever the bread bug tickles our fancy. 

Apple Upside Down Cake

This is one of the easier cakes you can make and easiest things to make with apples. It's easy enough to make on a boat, underway (be careful cutting the apples) and will cheer up any crew at the end of the day. It would be well suited for long passages as apples keep for a long time and the recipe doesn't knock out your whole supply of apples like an apple pie might. It's so easy, Rev made it with little help from me. Read: this was our homeschool lesson for the day!

Perfect Biscuits

I have to admit, when I thought of living on a boat, one of my early thoughts was making biscuits. Growing up in the north, in my family, biscuits were something that you peeled out of a pressurized can with a certain doughboy on the front. Fighting about who had the honor of "bursting" the can was most of the biscuit excitement. 

Poached Rhubarb Cream Pie

We've arrived back in the states and accordingly, one of my first priorities was to get to a grocery store. I did a mostly stellar job, if I do say so myself, provisioning for the last month and only did one grocery store run in Marsh Harbor (where the food wasn't as outrageously expensive and when grandma came to visit).  I would have been happy with a Publix but I decided to treat us to Whole Foods. I know, not the best corporation, but Florida is not the land lof cooperatives, and local, organic foods aren't ubiquitous (although since it's summerland all the time here, there are a lot of local foods but they're mostly conventionally farmed). 

Cabbage Slaw

After almost two weeks of being away from US grocery stores we've hit slaw phase, in which we proceed to replace lettuce and other delicate greens with cabbage. It's also a time where I'm reminded that cutting cabbage by hand, uniformly, is simply never going to be my strong suit. Actually, make that all greens. Kai usually makes note of how large the greens are in my salads, but I feel I have no patience nor business trying to make the elegant leafy green small beyond leaf-like recognition.