It’s been awhile since I posted here, 2020 has a been a weird year and let’s leave it at that and move onto happier things
MoreOccasionally you need a portable breakfast, something to grab as you run out the door or maybe you just like to meal prep all your
MoreSteamed bread is a bit of an unusual thing, chewy texture, moist and in the case of this brown bread rich with molasses flavor. I
MoreThis one pot bean dinner is like chili without the chili, meat and beans are the main ingredients with a few other things added for
MoreI always see pictures of marinated soft boiled eggs toping bowls of ramen, I don’t see them presented as just a side dish or snack
MoreI was really proud of myself when I first officially cooked on Bounty, not just cooking one meal, not filling in for a few days,
MoreIt doesn’t matter what you call it, egg in a hole, chicken on a raft, egg in a basket, Johnny one eye or as I
MoreCumin and cheese is a great combination, there is even a gouda that comes with toasted cumin seeds in it, one of my favorites. Cheese
MoreI have strong feelings about tacos Corn tortillas over flour No rice or beans Be simple, 3 fillings maximum When I set up my buffet
MoreWinter has arrived once more and its time to dial back my elaborate boat cooking and focus on healthier dishes for myself and the husband.
MoreOver the past 4 years I’ve made a ton of salmon, not just Friday night salmon dinner sails, but plenty of private charters select salmon
MorePart of my endless quest for exciting flavors extends to mac and cheese, as I’ve said before it’s a great canvas for experimenting. Early on
MoreShortly after Jesse and I got married we were hired by Class Afloat, I knew there would be Atlantic crossings in my future so it
MoreI’ve always had a thing for cabbage, even if I was unaware of my love for coleslaw, it started back when I lived in Singapore.
MoreWhen I returned to the Bounty for my second year aboard I met the ship in Puerto Rico. She had been docked there for the
MoreEvery country has some type of filled food, dumpling, tamale, calzone, pasty or hand pie. No matter what you call them, what they are filled
MoreI first made this recipe on a Seafood and Wine Tour on Zodiac a few years ago, it was an idea I had been playing
MoreIf you dream of caramelized onions but need more substance than this is the pasta salad for you, but I refuse to call it pasta
MoreA lot of my recipes start with a little inspiration from several recipes, I mash them together and out comes something of my own creation.
MoreMy favorite part of making dumplings is not in the stuffing and sealing process, but in the making of the filling and well, the eating.
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