Shouldering the Storm

   Remember when I wrote a while back about having some extra time on my hands? . . . Well, that was a momentary lapse in judgement.  I think the ethos took that comment as an invitation to "bring it on". . . I'm sure you all thought we just disappeared  . . . Or "fell into the ocean", as Bill's mom says . . . but, we're still here. We've just had A LOT going on lately. We're still working, still improving the boat, and still trying to get out of here as soon as possible.
 
   It began with a planned procedure for Bill. . . He's been having issues with his right shoulder for quite a while. Bone spurs, a bone growth under the joint, and some bone fragments behind the shoulder were causing him a lot of pain; several doctors over the last couple of years have recommended surgery. Bill was trying to put it off even longer but, we think his most recent return to work was the last straw.  The pain elevated to an unbearable level and he finally consented to an operation . . .

Bill snapped this pic from his hospital bed . . .

 


   Well, the simple operation didn't go as planned (the damage was worse than the surgeon thought), and 1 out-patient procedure turned into recovery at home, a partial shoulder replacement, a few nights in the hospital, more home recovery, and physical therapy. Whew!

Bill had no sooner settled in from the hospital, when the cats
started welcoming him home

   It wasn't long after we got Bill settled in on the boat (maybe a couple of days), when our aft head decided that it just wasn't going to work anymore. . . After a failed attempt at rebuilding the head (too many years of previous owners not taking care of it), we replaced the toilet and the hoses . . . Yeah, fun . . . we finally had a brand new working head. This would have been a huge pain under normal circumstances but, with Bill's shoulder out of commission, let's just say it was NOT a pleasant experience.

   This is just a small bit of what we've been dealing with . . . If I ever write that I have too much time on my hands again, call me out on it  . . . It just might save me from being struck by lightning or something . . .

This is Oliver clearly NOT being productive 

    Ok, so, we have been able to be somewhat productive during all of this. Bill's time off gave him a lot of time to work out plans for building dinghy davits and a new salon table.  We've, along with the whole head replacement, replaced our aft cabin fan, fixed our air conditioner (that also went out after Bill's surgery), and finished the bottom salon cushions . . . just the back cushions left. I'm so happy with my progress that I've already started pricing out materials for a few more projects ( Next, a new dodger!).

The bottom cushions fit nicely

My fist zipper plaque!

 

The pillows give a better idea of the color scheme I'm going for

   Bill also bought me an Ultrafeed sewing machine for my birthday last month! Not only will this allow me to work on our own projects but, once we get out sailing again, it will allow me to take on projects as we go.  Earning a little extra money as we go will certainly help to keep the cruising kitty topped off.

My new "toy" with the back cushions (sans the covers)
in the background

   We were also able to move the boat back to the City of Hollywood Marina (where we were first towed in after the engine fiasco).  This is a much better place for us to be; the staff is friendlier, the marina is cleaner, we have friends here also living on their boats, and the rent is significantly cheaper.

Simeon likes to "help" me sew . . . (notice the measuring tape
around his waist)

 
 


   I have added another recipe to the galley page as promised. I really enjoy putting this casserole together. It's pretty versatile and could be changed to suit a variety of tastes.
 
   Bill's therapy will last another 6 weeks and then he should be good as new. His full range of motion and load bearing ability should return . . . Something he hasn't had in a while. This will, according to the doctor, give Bill another 10 years of sailing before anything else has to be done to his shoulder.

   Hopefully our problem trend will start to subside . . . And there'll be a calm after the storm.

 

   Please let us know what you think. Feel free to ask questions and leave nice comments. (If no one has commented yet, there will be a "No Comments" link near the bottom of the post. If someone has already commented, there will be a number and the word "comments" beside it. Just click whichever of these is there, click, "add comment" when the window opens, and type away.)

French Bread

   During the last few days that Bill was working in Oregon, I met up with a couple here in the marina.   After exchanging stories of how we came to live on our boats, Pierre (Did mention that they are French?)  and Ann Marie offered for Bill and I to have a drink with them after he had returned . . . I thanked them for their offer and decided that I would mention it to Bill once he was settled back in on the boat . . .

Lost in Translation?

   Fast forward to a few days later . . . Bill was beginning to recover from his red eye flight, I had finished the last of Bill's massive load of dirty laundry (I do a lot of laundry . . . at least it feels like it), and Bill and I had decided that a walk around the marina would be nice.  We had just made it to the other side of the marina when we we heard an "Ellooo!  'Ow are you?".  Pierre was standing at the back of their 65" trawler waving to us.  He invited us in for that drink . . .

   That simple invitation turned into a tour of their beautiful, spacious boat.  The tour turned into appetizers (with Champagne . . . from their built-in wine cellar), which turned in to a lot of conversation.  The conversation turned to food and cooking on the boat.  When Bill mentioned baking, Ann Marie's eyes lit up. Apparently, she had been trying for weeks to find a recipe for a bread starter. When Bill told her that we had a sourdough starter in the fridge, she asked if he would show her how to make her own.  Of course, he agreed and even came back to the boat to grab a spare glass jar for her when she couldn't find one of her own.

Stirring the Starter

The Finished Starter

 













   It took the four of us to actually make the starter because, Ann Marie's English isn't as good as Pierre's.  So, Bill demonstrated, I explained the steps, and, when Ann Marie didn't understand, Pierre translated.  We soon had a starter bubbling away on their kitchen counter.

 
   After out little cooking class, we were asked to stay for dinner.  Since they hadn't really planned on us coming, you would think that dinner might feel a little off-the-cuff.  It was exactly the opposite.

   Ann Marie served us (over several courses, in true French fashion) shrimp and rice, bread and cheese, peaches with mint, and little dark chocolate cookies; simple but, delicious and filling fare. . . The wine and conversation continued to flow.  By the time we returned home from our "walk" we had spent roughly 5 hours with our new found friends . . . time flies among friends . . . especially cruisers.

    In case your were going to call my bluff on my resolution from my last post (because you thought I forgot), sorry, you can't.  I thought this story was a very fitting introduction to my next recipe addition.  I have added Bill's sourdough starter  and bread recipe along with some tips to our galley page.  If you've never tried baking at home, try it.  You just might find that it's easier than you thought and it's certainly tastier than buying something out of a bag at the supermarket. . . Ann Marie thought so . . . she liked the end result so much that she offered to bake us a "thank you" loaf.

   Please let us know what you think. Feel free to ask questions and leave nice comments. (If no one has commented yet, there will be a "No Comments" link near the bottom of the post. If someone has already commented, there will be a number and the word "comments" beside it. Just click whichever of these is there, click, "add comment" when the window opens, and type away.)

Table For One

   For the past week, I have, in essence, been on my own.  Bill had to fly out to supervise a job on a cruise ship in Oregon for a while.  Ever since he left, I've noticed that I've had a little more time on my hands. This is odd, especially when you consider that I am now working two jobs (part-time teaching at a Huntington Learning Center and cashiering at a West Marine).  I guess it's because I now have full use of the car; Neither of us is waiting on the other to get off work or run errands.

   My alone time has had its pros and cons.  I'm becoming more familiar with getting around Miami.  However, the traffic is definitely something with which I would like to be less familiar. . . My schedule is a little more my own but, doing everything by myself isn't really all that enjoyable or easy.  Getting armful after armful of groceries from the trunk to the pier and then on to the boat, especially when the wind is blowing the boat away from the pier, is, well, a challenge. I have been able to sleep in a little more (although having the bed to myself isn't all that great), catch up on some cleaning, and start on a few to-dos around the boat.

   One of these to-to do items, has to do with this blog.  If you have been following along with us, you know that a few months back  I added a new recipe/cooking page to the blog.  My intention truly was to add to it regularly, allowing it to coincide with my regular entries.  However, that obviously didn't happen.  I added to it a couple of times and then . . . well . . . life kept happening and the page was neglected.  I'd always sit down to write my next post, telling myself, "Okay.  I'll post this and then put up another recipe" or "I have to post those tacos we made last night!". Then, the computer would wig out (as it does often), I would take too long putting finishing touches on my writing, or I would be flat out too tired.  Sooooo,  . . . it didn't get done.  I know, I'm making excuses . . . but, I have decided to change that.

   I'm not one for New Year's resolutions but, I do want to commit to paying more attention to this blog (especially the aforementioned cooking page) and, therefore you, our readers, this year.  So, after you read this, please click on our "From the Galley" page and check out the new recipes that I've added (They'll be there.  I promise.).  Then, keep looking for new additions as Bill and I continue on our ever-changing life afloat.  

   My hope for this galley page is that you take something from it to share, whether you learn something new, find a recipe that you can make your own, or simply find a different perspective.
I'll keep cooking and blogging (I have a pot of stew on the stove as I write) and, hopefully, you will keep reading my humble ramblings on boat life. . . maybe when Bill gets back, I can convince him to post a bread recipe . . .

   Please let us know what you think. Feel free to ask questions and leave nice comments. (If no one has commented yet, there will be a "No Comments" link near the bottom of the post. If someone has already commented, there will be a number and the word "comments" beside it. Just click whichever of these is there, click, "add comment" when the window opens, and type away.)

Baby, It's Hot Outside

   Cool breezes, temperatures in the 90s, families hanging out on the beach . . . These are the things that remind us of Christmas, right? . . . yeah, me neither . . . but, such is the situation here in Florida.  Having grown up in Virginia (where there are actually changes in the seasons), I am used to the holidays actually feeling like the holidays.  There may not always be snow on the ground in time for St. Nick's arrival but, the temperatures are cooler (enough for a sweater and coat) and curling up with a blanket and a cup of cocoa to watch Christmas movies is the activity of choice . . . sigh . . .

My Answer to a Tree - Tree-like Garland on the Hand Rails
and Ornaments Hung on the Garland

  Well, as they say, "When in Rome . . .".  So, in the days leading up to Christmas, Bill and I decorated the boat with ornaments with the air conditioner running, shopped for presents in t-shirts and shorts, and drank cold glasses of sweet iced tea while watching The Santa Clause and White Christmas.

Cranberry-Apple Pie

   I made a Christmas Eve dinner of glazed, baked ham, green beans, and a baked potato casserole. Bill even cooked up a cranberry-apple pie for dessert.  Yum!  After dinner, we finished wrapping presents and put them on the settee under the ornaments (since we don't actually have a tree on the boat). Surprisingly they survived the night . . . It wouldn't have surprised me if one of the cats had decided to open the presents for us in the wee hours of the morning.  

My New Emerald and Diamond Bracelet

   On Christmas day, we opened presents and called both of our families to check up on them and wish them well.  Bill made us brunch and then, instead of taking a walk in the snow, we took a walk on the beach. Not a typical Christmas day activity but, it was very enjoyable.  There were kids playing with beach toys and building sand castles, people flying kites and wind surfing, the restaurants were even open to accommodate everyone.  We picked up some shells along our stroll and had dinner at one of the local hot spots. . . a very pleasant, albeit unusual, Christmas day.

Coral Washed Up on the Shore

 

Foot Prints in the Sand

Beautiful Day

Notice the Streak of Pink

Enjoying The View From the Restaurant

Puttering Down to Miami

One of the Many Bridges that Had to be Opened

 











   I mentioned in my last post that we were going to move the boat closer to Miami for our jobs . . well, we tried to move the boat.  It didn't exactly work as planned.  On Sunday (2 days after Christmas).  Bill and I untied the lines and motored out of our marina in Dania Beach.  We dealt with a few delays here and there but, overall, we had an easy trip down to what was supposed to be our new home.  After making it through the last bridge, we slowed the engine, prepared the lines, and began to turn into our allotted slip.  As we straightened the boat to pull in, BANG! . . . My first thought was that we had hit something that was submerged.  So, we moved over to the next slip (just to see) and BANG! again . . . Turns out, we had hit something, the river bottom.  The slip that we were told had 8 feet of water (and had already paid for) really only had about 4 feet . . . Great . . . Now what ??? 

Part of the Miami Skyline

 


   It was already too late in the day to head back to Dania Beach.  So, as we headed back up the river (and back through all those bridges that we just came through), we began frantically calling marinas in the area to see if they had space for us.  Many of the places that we tried were all booked up and a few never even picked up the phone.  Finally, I found a marina that had one spot left; The people that reserved it never showed up.  So, it was ours . . . temporarily.

    Once we were settled into our slip, we went in to talk to the office manager.  We explained our situation and asked if there was any way that we could stay where we were for a while.  We had just left our old marina (and had only payed through December) and the slip that we had signed a lease on and had paid through January on wasn't a possibility anymore . . . We were a boat without a home  . . . Unfortunately, after checking the marina's calendar, the office manager couldn't find an open slip for us.  We could use the slip we were in but, only for a few days . . .hmmm . . . back to the drawing board . . .

  After calling every Miami-area marina with rates we could afford and still coming up empty, Bill called the marina in Dania Beach.  Thankfully, our slip hadn't been given away.  Unfortunately, we still had to get to work while we were down here.  So, we had to use Uber to get to our car and then drive it down to Miami.  Tonight will be our last night here.  Tomorrow, we'll head north again and pull back into the same slip that we were in before.  We'll then call Uber again to get back to Miami, pick up our car, and then drive it back to Dania Beach.  Yeah, the logistics of moving a car and a boat have been a bit of a pain.   So, until we can find a place that has room for us and that we can actually fit into, we'll keep commuting from Dania Beach to Miami.  

   Tonight, we will say goodbye to 2015 and welcome in a new year.  It's been a year of setbacks, successes, and failures; new friends, unique experiences, and humbling challenges.  As we raise our glasses tonight, we'll say a toast; a toast to the past, a toast to the future, and a toast to living life to the fullest . . . Happy 2016!      

       

   Please let us know what you think. Feel free to ask questions and leave nice comments. (If no one has commented yet, there will be a "No Comments" link near the bottom of the post. If someone has already commented, there will be a number and the word "comments" beside it. Just click whichever of these is there, click, "add comment" when the window opens, and type away.)

Changes for the Holidays

Here's the New Mixing Elbow Beside the Old Mixing Elbow
. . . Which Would You Rather Have? 

   Our life afloat this year has thrown us quite a few curve balls, some good and some we definitely could have done without. The hardest hitting of these, of course, being our engine refusing to run for 6 months.  Despite this set back, and, in fact, partially because of it, we are welcoming a few major and positive changes into our lives that we are very thankful for.

   I hinted at a job change in my last post.  Ironically, our engine problems might have drained our funds and caused us to join the workforce again but, if we hadn't been forced to stop we never would have met up with George (aka Jorge).  This is the same guy that we had the pig roast with a few months back.  . . . You see, we met George in the marina that we were initially towed to when we got into Florida.  He had a new boat he knew nothing about and Bill offered to help him fix a few a few problems on it.  This lead to Bill helping out at George's custom metals shop, which, in turn, lead to a very handsome job offer.  The offer?  To be George's right hand man to supervise jobs here and abroad (since a lot of the work is done in foreign ports).  This means that we will not only be able to recoup our finances but, we can do it much faster and get some of the items on our "to do someday" list checked off before we set sail again. 

   I also have some changes coming in the way of a job or should I say jobs . . . Working at West Marine was never supposed to be a long term thing for me.  If someone had told me in June that we would be spending this much time in Florida, I wouldn't have believed them.  However, since it looks like we'll be hanging around for a while, I would rather be putting my time into something I actually enjoy.  Don't get me wrong; working a register isn't all that terrible but, I am a teacher after all.  So, I have accepted a job as a tutor for a Huntington Learning Center not too far from where Bill is working in Miami.  I am also in the process of transferring my employment from the West Marine in Ft. Lauderdale to one of the Miami locations.  This will allow me to split my week between the two jobs, spending time working with students and holding on to that coveted employee discount.  I simply couldn't pass it up; We do live on a boat after all and the discount really is that significant.

The Closest Empty Slip Is Where We'll  Be

   Now . . . Since these jobs are in Miami, we obviously cannot keep the boat where it is either; the commute just wouldn't work. So, we have arranged to move the boat to a slip in the Miami area.  It's right on the Miami River in a really nice part of town and we'll be paying almost half of what we're paying now.  With the engine running, moving is a no-brainer . . . And speaking of moving . . . Our commutes to work will now be much easier because . . . We bought a car!  I know, I know, it doesn't fit on the boat . . . But, we really did need something to drive around with both of us working.  . . So we'll work out the logistics of how we can both get to work, enjoy the new ride, and, when we leave, we'll sell it.

You Get Creative With
Space on a Boat

   This year was also the first Thanksgiving that we cooked everything on the boat.  Last year we were living on the boat but, went to Bill's sister's house for dinner. So, we cooked and brought a few dishes but, certainly not the entire meal.  This year was different.  If you have kept up with the blog or have spent any time with us at all, you know that Bill and I like to cook from scratch; anything pre-packaged is avoided and used as a last resort.  (Please don't think this snobbish; we simply wish to make conscious food choices.)  So, for our Turkey day, everything from the green bean casserole to the pumpkin pie to the bird itself was cooked with only fresh ingredients (the only can we bought was the evaporated milk for the pie) using our little 3-burner stove/oven in our teeny, tiny galley . . . And we even got everything to the table so that nothing was cold . . . Perfectly timed . . . Let's see Martha Stewart do that . . .

The Bird with Stuffing

 

 

Fresh Cranberry Sauce

Bill's Pull Apart Rolls

For the Pumpkin Pie, Bill Roasted a Pumpkin in the oven . . .
No Canned Stuff Here

 

The Final Result

   So, . . . I'm sure with all these changes, you're wondering when we plan on actually leaving . . . And the truth is that we don't know . . . I guess the nondescript answer is that we'll leave when it makes sense; when our finances look much better and our to-do list looks a little smaller. . . Until then, we'll keep enjoying the positives.



  Please let us know what you think. Feel free to ask questions and leave nice comments. (If no one has commented yet, there will be a "No Comments" link near the bottom of the post. If someone has already commented, there will be a number and the word "comments" beside it. Just click whichever of these is there, click, "add comment" when the window opens, and type away.)

A Taste of Cuba

   A few years ago, when Bill and I started discussing the destinations we'd like to sail to, lots of interesting spots came up.  We researched and marked locations on an old world-style map with stars.  The stars were (and still are) all over the map.  However, Cuba never made the cut.  The diplomatic problems between the U.S. and Cuba combined with the fact that Bill's military service wouldn't exactly make him a favorite with the Cuban government, meant that it would be best for us to pass on checking out this neighboring country.  Unexpectedly though, we were recently able to get a little taste of Cuban culture.

    We first met George and his family when we were still in the City of Hollywood Marina.  His boat was next to ours and it didn't take long for us to start spending time together; swapping stories, having a few drinks, and checking out events around town.  When we moved our boat to its present location in Dania Beach, George moved his to Miami but, we still kept in touch.  George, knowing that we're here trying to fix our engine and revive our cruising funds, offered Bill some work fixing up his boat. Bill has even been helping out with some work at his shop (George owns his own business), offering his experience and expertise.

  A few days ago, I spent the day cleaning up our boat and working on a few projects.  After working seven days straight at West Marine, the boat desperately needed a good once over.  Bill had gone with George for the day  to help with some work on his boat.  Around 4 o'clock, Bill called me to see if I wanted to meet them for dinner but, not just any dinner; a pig roast. Now, I certainly wasn't ready to go out but, I didn't want to pass up the unique invitation. So, I called a cab, quickly changed and threw on some makeup, and headed to the tri-rail station.

  Once I payed off my rather rude cabby and purchased my ticket, I hopped on the train headed for Miami.  After about a half an hour, I got off at my stop and was met by Bill, George, and his five year old daughter, Ava. While we drove to George's shop, Ava showered me with questions about my train trip (Ava is pretty attached to me and makes it her mission to chat me up and vie for my attention whenever she sees me).   She showed off her Frozen (Disney movie) necklace and even, in an attempt to show me how "grown up" she was, offered to babysit for us if we ever had a baby.

The Pig on a Custom Made Spit

 
   When we arrived at the shop, we were greeted warmly by a bunch of George's family and employees.  The pig was roasting away on the spit along with beans and rice, and yuca (aka cassava, not yucca the cactus) with peppers and onions.  Spanish, of course, was the dominant language and it made me wish I'd had more time to progress through my Rosetta Stone Lessons.


 

   After being given a tour of the shop by my sweet, little tag along, I pulled up a chair next to Bill outside and was promptly offered a beer.  After a while, a few of the guys brought in the star of the meal.  The pig was placed on a large table and, after being carefully removed from the spit, was carved up; everything was served up family-style. We each, in turn, spooned out what we wanted of the sides and waited for George's cousin to dole out the meat.   As my turn came up, one of the guys from the shop struck up a conversation with me.  I held out my plate and, as we kept talking, unbeknownst to me, George's cousin keep placing slices of meat on my plate.  When I looked down at my plate, I saw that I had PLENTY of pork.  "Oh! That's more than enough.  Thank you.", I said.  He simply grinned and moved on to the next person . . . I sat down laughing off my inattention and wondering just how much he would have given me if I hadn't looked down when I did.

   The food was, needless to say, delicious.  The meat was more tender than any pork I've ever had.  Bill especially enjoyed the crispy skin; roasting it on  the  spit had allowed it to take on a bacon-type flavor . . . I think he would have eaten only that if he could.  The rice had a ton of flavor (a pleasant surprise).  Neither Bill or I had tried yuca before but, we liked it's potato-like taste.

 

   Once we had all had our fill, George's mother began packing up the leftovers.  Jenny, George's wife, after hugging us and thanking us for coming, took Ava and her younger sister home for the evening.  The rest of the family started to close up the shop.  We helped to get things put away and, once the shop was locked up, George drove us home.

   Bill and I were a bit itchy the next day at work thanks to the mosquitoes that decided to grace us with their presence during the meal but, it was worth it.  It was great to be able to spend time with friends and have unique meal.  I guess it just goes to show that you don't always have to travel far to have a far flung experience.

 
   Please let us know what you think. Feel free to ask questions and leave nice comments. (If no one has commented yet, there will be a "No Comments" link near the bottom of the post. If someone has already commented, there will be a number and the word "comments" beside it. Just click whichever of these is there, click, "add comment" when the window opens, and type away.)

Shopping Like a Cruiser

   I bet you have never given much thought to your trips to the grocery store.  Sure, you probably make a list or clip coupons.  You might even go so far as to plan your meals (or at least a few) around those buy one, get one free deals.  You'll probably get creative and wing a few meals during the week.  If you realize you forgot something, no big deal, just hop in the car; those peas are only a few minutes away.

This Mother Duck and Her Chicks Follow Us Around on Our Walk

These Guys Showed Up On Our Last Grocery Run

   However, a quick run to the store or a "just figure it out" approach to our grocery shopping just isn't possible or practical for us.  Like many cruisers, we find that just the transportation to and from the store (or any other place of interest for that matter) takes quite a bit of thought.  With no vehicle, we have to rely on other methods.  This normally means the world's oldest mode of transportation, walking.  We also make use of the local bus system when walking isn't doable and, on rare occasions, we have called a taxi (not very wallet-friendly, though).  Sometimes friends offer to drop us somewhere or ask if we want to tag along.  These are welcomed offers and aren't often turned down.

   Even here in Florida, we find that walking is the best option.  Before we moved the boat to our current marina, the bus was the best, although certainly not the most comfortable, way to get around.  Now, since we are a bit further away from the main bus route, walking is pretty much the only way to make our food runs.

  Transportation is certainly not the only consideration.  Before we even thing about setting out to buy our food stuffs, there has to be a plan of attack.  For us, this means planning a week's (or so) worth of meals.  There are a million different ways we could choose to do this but, there is one resource we rely on all the time, allrecipes.com.  A great tool - this allows us to create/find recipes, add these recipes to menus, and turn it all into shopping lists.  We can even use it as a digital checklist on our phones. So, we just check the items off as we go, Cool, huh?

Me With The "Stroller"

   Ok. So, Once we know what we need to buy and how we are getting there, the next step is to go . . . with the proper tools of course.  Just what might those tools be, you ask . . . Well, since we will be spending time outside, we consider the weather and bring hats, umbrellas, or (in this Florida heat) water bottles.  We also bring reusable bags, both regular and insulated.  Many people use these because they are trying to cut down on their carbon footprint.  For us, they are simply necessary.  The last thing we have in tow is our foldable shopping cart.  This thing is awesome.  We bought it back when we were in Marathon and it has well earned its keep.  It holds an amazing amount of groceries and has saved us countless sore muscles from carrying overstuffed, heavy bags.  The only "problem" with the cart is that is looks an awful lot like a baby stroller.  So, we hear a lot of jokes from our friends . . . one (on seeing it for the first time), gave me a funny look and asked, "Do you have something you want to tell me . . . ?" and inquired if I was "practicing" for a baby . . .

   Once in the store, we go from aisle to aisle, checking off items from our digital list as we go.  After everything is picked up, we head to the checkout counter.  I break out the reusable bags and work with the bagger to make sure that the "cold stuff" goes into the insulated bags, the shelf-stable stuff goes into the other bags, and the larger items (paper towels, cat litter, etc.) go into the cart on their own.  Bill works to get the items onto the conveyor and pays the cashier.  After the cart is loaded up, we push the cart all the way back to the marina.

Everything Is Ready To Be
Loaded Onto The Boat

   *Now, allow me to interject a note here.  If we happen to be making a grocery run while at anchor (like when we were in the Bahamas), another element is added to this ordeal - the dinghy.  We load everything into the dinghy to go to and back from the store.  In order to use the dinghy, we not only have to allow time for us to lower the dinghy into the water but, we also have to get the outboard onto the dinghy and get it started . . . considerably more time-consuming . . . *

   In order to get the groceries onto the boat, I hand Bill the bags, one ate a time, as he sets them on the deck (when using the dinghy, our roles are reversed because it takes much more muscle to lift the bags strait up to the deck from the water line).  Then I climb onto the deck and down the hatch so that Bill can hand the bags down to me (You didn't realize a grocery run on a boat was such a work out, did you?).  Now, you might think the rest would be easy; just put it all away.  Well. yes, in theory, you'd be right.  However, storing food on a boat (just like anything else) takes a little thought and time,  Things can't simply be shoved into the fridge or a cupboard.  Canned goods go behind the settee or under the seat in the v-berth.  Meats need to be separated and bagged into individual portions and (if necessary) labeled with the name of the meal they were bought for.  Everything packaged in cardboard must be stored in something else and the cardboard itself thrown away; Keeping cardboard on the boat is a good way to discover how many cockroaches your boat can handle.  The bags and cart also need to go back to their storage spots: the cart hangs behind our head (bathroom) door and the bags actually go under the settee cushions (they are out of sight and offer a little extra padding).  

Everything Corralled on The Top of The Dinghy  

 

Meat Is Packed Into Freezer Baggies

The Cart is Stored On The Door

The last step?  . . . relax . . . have a beer and a snack.  Finally, the weekly grocery run is done . . .  all of this may sound like a real pain and, honestly, it can be but, this ordeal does have its good points.  The meal planning, while admittedly a bit stringent, means that we don't buy anything that we won't use (this definitely saves money), we don't have to fight for a parking spot or make sure we have enough gas to get there, and the walk is good for our bodies. Overall, I am very proud of our little grocery system . . . even if people do see us walking down the street and wonder where our baby went . . .


   By the way, just an  update on the local weather situation . . . We made all the preparations for then Tropical Storm Erika, including stocking up on food, filling all our tanks and fully charging the batteries. Now that Erika has dissipated, we're expecting just some strong winds and LOTS of rain. It may get inconvenient to get around due to local flooding, but we don't expect any problems on board.

 


   Please let us know what you think. Feel free to ask questions and leave nice comments. (If no one has commented yet, there will be a "No Comments" link near the bottom of the post. If someone has already commented, there will be a number and the word "comments" beside it. Just click whichever of these is there, click, "add comment" when the window opens, and type away.)

A Caribbean Treat

   I mentioned before that Bill was able to secure a few contracting jobs for some of our neighbors here in the marina.  I also mentioned that I was supposed to be starting at West Marine in a few weeks.  However, I didn't mention (because I didn't know at the time) that, in the mean time, I'd be heading to work with Bill to one of the apartments he's working on.  Now, I don't know much about plumbing, electricity, or carpentry (or science books or the French I took . . . ) but, I do know how to paint.  So, that's what I'm doing.

   When Bill came home one day last week and mentioned that he still had a lot of painting to do, I made a passing suggestion about my being able to do the job.  He later ran the idea by the owner of the apartment (the guy paying Bill for the work).  The next day, I donned some old clothes and boarded the bus headed for the apartment with Bill.  Since then, I have been regularly heading over there to help paint.   I come home needing a shower to scrub off all the paint spots and speckles but, hey, it's good money towards our engine repairs.     

   Since we haven't been able to install the microwave in the apartment yet, we can't bring anything to heat up for lunch.  So, sometimes, we take a short walk to the main road and get a bite to eat at one of a few eateries there.  It was on one of these lunch excursions that Bill and I discovered an interesting and affordable (Woohoo!) spot to grab some grub.

My Chicken Roti with a Menu

   Hot Peppers Kitchen is now our favorite restaurant in Hollywood.  Apparently, the owners have been running the restaurant in a different location for a while.  However, they recently decided (thanks to the rent being too high) to move to their current location.  Lucky for us, this means that a unique Caribbean meal is a short walk away.

   While sailing around the Bahamas, Bill and I discovered that we really enjoyed authentic Bahamian food but, finding  it was harder than you might think.  Since many of the places we dined in were in tourist hubs, much of the food, while good, what definitely "Americanized".  While this was understandable, it was a bit disappointing.  Hot Peppers Kitchen is certainly not "Americanized" and did not disappoint; delicious, authentic food from Trinidad and Tobago is all you'll find here.

Bill's Bake and Shark and Our Rum Punches

   We have been to Hot Peppers for lunch and dinner.  Everything we've had has been wonderful.  I have found that Doubles (a street snack made with a kind of fry bread and chickpeas) and Roti (the Caribbean answer to a burrito but, MUCH better) are my favorites so far.  Bill's favorite is the Bake and Shark.  This is a deep-fried shark sandwich (you'd think it'd be baked because of the name) that looks just like a fried fish sandwich you could find anywhere but, apparently this is not true for the taste.  They even have  . . . Chinese food. Huh? We had to ask about this one . . . apparently, due to the location of the islands, Trinidad and Tobago have become a sort of melting pot for cultures.  One of these cultures is Chinese.  Native "Trinis" have taken some of the more typical Chinese dishes and given them an extra kick. Therefore, Trini Chinese food has earned its own place on the menu. Just in case you are wondering,  we did order two items that showcased this unique food fusion.  The consensus? . . . Yum!

Crispy Shrimp Wontons, Very Good

   The service has been wonderful.  The lady in the front of the house is from Trinidad and loves to talk about the food and all things Caribbean.  Since Bill and I are planning on heading to Trinidad and Tobago after our next trip to the Bahamas, she has proved to be a wealth of information.  She makes sure to suggest things she thinks we ought to try (even bringing out samples, mmmm) and, the last time we were there, told us when some of her family would be coming into the restaurant so that we could meet more "Trini" people.

   At one point we got on the subject of weather.  Bill asked her about hurricanes.  She said that in all the years that she lived there she had seen one hurricane that she could remember.  Even when it came, she told us, it wasn't bad and just sort of blew over.  When asked why she thought this was, (after all, the islands are in the middle of the ocean) she said with a smile, "God is a Trinidadian."  

 


   We were wowed by this restaurant (frankly, I wouldn't be writing about it if we weren't) and will certainly be frequenting it while we are here.  So if you're in the area or are planning a trip, make the effort to check these guys out; you won't regret it.

   By the way, I just launched my new galley page!  Right now, I have my introduction and my fist recipe (a tasty shrimp bisque) up. I plan on updating this page just as I update the regular blog, adding more recipes and kitchen tips as I go.  If you have any comments or questions regarding anything I post there, just let me know in the comments on the main page.  I hope you enjoy the page and try the recipes and tips as you learn a little more about our life afloat.            
 
   Please let us know what you think. Feel free to ask questions and leave nice comments. (If no one has commented yet, there will be a "No Comments" link near the bottom of the post. If someone has already commented, there will be a number and the word "comments" beside it. Just click whichever of these is there, click, "add comment" when the window opens, and type away.)

Top 10 Galley Essentials

Our Closet-Sized Galley

 

   During the time that Bill and I have lived on the boat, curious non-boaters have asked a lot of questions about our way of life.  One of the questions I get asked a lot is along the lines of "Can you really cook on a boat?".  I suppose when people ask this question, they are conjuring up images of canned beans and soup being heated up on the stove or, possibly, a certain blue-boxed brand of macaroni and cheese being boiled up.

   While I will admit that this is the case at times, the vast majority of the time we do actually cook; chopping onions, grating garlic, roasting meats, stirring up sauces cooking.  Bill and I really do get a lot of use out of our galley and enjoy cooking up new recipes and old favorites.  My mother-in-law's lasagna (cooked up for every family birthday for decades) and my shrimp bisque are just a couple of our favorites.  Bill even bakes up all of our bread here.  Loaves, hamburger buns, pizza dough, and more. How do we manage this in a galley that is not much bigger than the size of most people's closets? . . . I'll admit that it is a challenge . . .

   Bill and I simply enjoy cooking together.  We are also pretty adventurous in that we'll try most anything once.  We even made sure that we found room for all of our favorite cooking gadgets and tools when we moved on to the boat.  We had developed a way of preparing food that allowed us to make nearly everything from scratch.  Moving onto a home that floats didn't mean that we should change our ways when it came to cooking.

   Many of these galley items are what we'd consider "tried and true".  They have stood up to plenty of use and abuse as well as the marine environment they've been exposed to over the past year (salt air can wreak havoc with many things, especially things made with metal).  I thought that I'd share a few of our favorites here.  This will give a little insight in to cooking on a boat and maybe even give you some ideas about what will work in your kitchen (on water or land).  I included links so that, if you feel so inclined, you can check out some of these items for yourself.

   
Corelle Dishes: I'm probably not revealing any secrets here.  Corelle is known for creating products that hold up to just about anything. When I first started to look for boat-proof dishes, I found brands I liked but, were way over priced and ones that were affordable but, not to my taste. This particular set fit the bill on both accounts (not a "frilly" style that often accompanies Corelle products) and has definitely held up to spending time on a boat.

Manual Food Processor: This thing is awesome!  It uses zero electricity (power is at a premium on a boat).  This one is made by Pampered Chef (because I used to sell for them).  It chops wonderfully, smooths out sauces easily, and an added bonus is an arm work out.  It even has a locking arm for easy storage.

Immersion Blender: I don't actually use this item that often but, when I need it, it works wonderfully.  It is also a big help when it comes to safety.  Why risk pouring boiling hot soup into a blender when this can be placed into the soup pot directly?  It purees soups and sauces in much less time and removes the chance of burns from spills.

2-Quart Jugs: We have 2 of these and they are rarely empty. They are just the right size for our little fridge and pour easily.  We use one exclusively for tea and the other for orange juice.  They don't seem to hold odors either; a big plus in the world of Tupperware-style products.

Microplane Grater: I LOVE this grater.  It gets used nearly every time I cook.  It might surprise you to learn what I use it for most.  Garlic. Yep. Grating garlic is the easiest and quickest way to get it ready for the pan. This is a must-have tool in our galley.

Pizza Docker and Dough Roller: I put these 2 together because one is rarely used without the other (and we make a lot of pizza).  This dual-ended roller has a different size cylinder on each end. We have found that the larger end is great for a pizza and the smaller end works great for tortillas.  The docker is like a roller on steroids. It has spikes (they're not sharp) on the roller part that poke small holes into your pizza dough.  This allows the air to escape. So, no big bubbles in your pizza!

Pizza Stone: Bill and I will never bake the same way again.  It might have pizza in the name but, it actually makes baking, in general, better. It evens out hot spots in your oven, allowing food to cook more evenly. Allow the stone to heat up along with your oven and place the dish, pan, or whatever right on top.  The only drawback we have found to this is that, since it holds heat well, it makes it hard change the temperature of the oven quickly.  So, if you need to put a dish in right after another dish, you may have to pull the stone out if the temperature change is significant.

Flexible Cutting Boards: These are invaluable on a boat. They take up very little space, wash up easily, and it won't break your budget when they need to be replaced.  A triple win!  These can be found in sets of 4 (or so), have colors that are meant to eliminate cross-contamination (red for beef, yellow for veggies, etc.), and work in kitchens big and small.

Better Homes and Gardens Storage Containers:  These were not the cheapest investment because we needed SO many of them but, they were worth it.  These containers are virtually air-tight.  They have kept out critters as well as water (not that I suggest pouring water over these). I recommend wiping the lids down with a damp sponge instead of submerging them; this helps keep the seal in good shape. These also come in a wide variety of sizes. So, you can store pretty much anything in them. *note: the link I provided is for the starter set but, canisters can be purchased individually as we did*

Basic Cocktail Shaker: I can't talk about all this cooking without mentioning the drinks that often go along with it.  Bill can mix up some great drinks.  Margaritas, mojitos, tequila sunrises, and half masts are often shaken up on our boat.  This particular shaker holds up every time.  It washes up wonderfully, never drips or leaks, and hasn't shown even the smallest sign of rust (a HUGE plus).
*note: The shaker we have is made by Home Presence.  I could not find a link for it.*

   So, that's my list of top 10 galley essentials.  I'm sure that if you asked 100 boat couples/families what their essential items would be, you'd get just as many different lists; These are the items that work for us.

   By the way, this post has been in the works for a while and it's given me time to think not only about the above items but, how I get to use them daily. Since I am continually asked about cooking on the boat, I thought that sharing some of our favorite recipes would be a good fit for this blog.  So, I am planning on starting a new recipe page; one that not only provides the "how to" but, some background on the recipe and kitchen tips and trick to go along with it.  I'll keep you up to date about new additions to the page.  I hope that this will add more depth to the blog, more insight into our lifestyle, and inspire you to trying something new.  Check it out soon!

   Please let us know what you think. Feel free to ask questions and leave nice comments. (If no one has commented yet, there will be a "No Comments" link near the bottom of the post. If someone has already commented, there will be a number and the word "comments" beside it. Just click whichever of these is there, click, "add comment" when the window opens, and type away.)

Boat Food 101

   So, I just thought I'd fill everyone in on something that Bill left out, provisioning and cooking. 

  For the past few weeks we have been creating menus, and, once all the necessary items were picked up at the store, finding a place to put all of it.  For those of you who have never tried to provision a boat, I want to try to paint an accurate picture of how this provisioning thing works.  First, one must consider what sorts of foods to buy.  This means stocking up on favorite items or things that you fear might be hard to find or too expensive elsewhere.  It also means planning what's for dinner in advance, waaay in advance; as in, "We need to buy 10 cans of tomato paste because we have planned to make pizza sauce 10 times in the next few months". 

   Then, a place must be found where all of your purchases can be stored. We'll start with the fresh items.  We have a refrigerator/freezer on board but, it is not by any means close to the size of a home fridge.  I think my refrigerator in college had more room than this one.  So, anything that can be stored elsewhere is, and the things that can't are just made to fit.  As for dry/canned goods, that's where creativity and ingenuity come in handy.  Not only can these items be stored in the small spaces in the galley but, they can also go behind settees; under cushions, floor boards, or beds; even under the air conditioning unit (yes, there is usable space there). 

  After all of the food is stored, there comes the challenge of cooking.  Cooking in a galley has challenges in and of itself.  However, when you factor in all of the preparation that must be done before cooking, the challenge is something worthy of a Food Network show.   Once we have decided what to cook for the up-coming meal, we make sure we gather EVERTHING needed for the preparation of that meal.  Our reasoning for this is two-fold: the main work surface is actually the top of the refrigerator and there are cans, cookware, etc. in multiple places.  Before we moved on board, I never thought that I would have to make sure that I got the chicken out before I started cutting onions because if I didn't, I'd run the risk of spilling the onions all over the counter to try and retrieve the chicken. 

   In all honesty, we have enjoyed the new experience and the challenge of cooking aboard.  We have found that with little adjustments here and there to old cooking routines, we can cook successfully in our tiny galley.  I enjoy making  lots of different soups and stews; something I got to do a lot of this past week, as I made several batches for something quick to heat up underway. Bill likes making juicy burgers, breads of all sorts, and  pizza cooked on our pizza stone. 

   So, if any of you are looking for a way to spice up dinner, try cooking on a boat.  It will certainly be a challenge.  It will offer a new perspective to preparing a meal.  Who knows?  It might even make you grateful for that not so small, landlubber-style kitchen of yours.



Here's our galley with the work space/refrigerator