Browsing Tag

galley

Harvest Moon Regatta, Voyage of the Booty-Ful

Crew of the Booty-Ful , at the finish of the Harvest Moon Regatta,

I figured out long ago that if I volunteered to be the boat’s cook, I’d usually get invited back to sail again. This happened again, but it turned out to be one of those times that Mother Nature flexed her muscles and things did not work out as expected.

The Harvest Moon Regatta is about 24 hours of continuous racing off the Texas coast from Galveston to Port Aransas. We left the dock in Kemah at sunrise and motor-sailed to the starting line off Galveston for our 2pm start. It was a beautiful day. The winds were picking up a bit as the sun rose. Just perfect.

Leaving Booty-Ful's home port in Kehma TX at dawn to reach the startline near Galveston by 2pm

Leaving Booty-Ful’s home port in Kemah, TX at dawn to reach the starting line near Galveston

I wanted the pre-start lunch to be special so I made popovers stuffed with shrimp salad. A popover creates a perfect pocket for all sorts of stuffings – you can hold it in one hand and half of the stuffing doesn’t fall out onto the deck like it would with a regular sandwich. Perfect if you have to do things while you are eating.

Shrimp Salad with a Popover

At 28′ Booty-Ful was the smallest boat in the racing fleet. The largest boat was 75′. 86 boats competed and 25 of those boats did not finish the race. Because of the large number of boats, the fleet was divided into groups of six boats. Each group was given a specific start time. Our group hit the starting line at 2pm.

We managed to get a perfect start and away we sailed. Tom, our captain, chose to sail about a mile off shore. As evening approached we held a good direct line to the turning mark on a broad reach almost all the way to Port Aransas. At night, all boats turned on their running lights (a white light at the top of the mast with red and green lights lower down). You could see the other boats’ lights which looked liked stars: a few sprinkled around us and more between our boat and the shore. We were ahead of all but one boat in our group and passed a few boats that started before us.

As the sun set the wind freshened (blew harder) and before we knew it we needed to put on foul weather gear. The wind increased and waves started to break over the bow sometimes. We were wearing our life lines, which are very strong bungie cord-like lines that attach our PFDs (life jackets) to the boat so no one goes overboard. The boat was pitching so much that you could not stay below standing up. I tried to make roast beef sandwiches and ended up not being able to stand up in the galley. At times when I grabbed the handrails near the ceiling, the floor was at such a crazy angle that I couldn’t get my feet on it! The pitching nauseated most of us who went below. I had planned meals that could be put together quickly with no cooking but the pitching made it too difficult to get to the cooler and put together the simplest of meals. On deck everyone was fine, if wet. Melissa, one of the boat owners, came up with a solution for the nausea – she had peppermint oil which we rubbed on the back of our necks. This cured the nausea in minutes!

With the wind blowing stink and wave heights reaching 8′ for a good part of the night, I tried to nap by the side stays, curling up on the walkway between the safety line and the cabin. The waves would crash over the boat every few minutes so I only dozed a bit. Several of us took turns at the helm. I could only drive for about 30 minutes because of the strength needed to sail the proper course with the wind and waves.

Luckily Melissa had made the best banana bread I’ve ever eaten, which really saved us. Easy to eat and slightly sweet, it was perfect for delicate stomachs. Add in a few bags of chips for the salt, of course, and you had our bad weather menu.

Melissa’s Banana Bread

My dinner plans of rare roast beef and boursin in challah buns, with fruit and Nutella to be served in mugs for breakfast … all got eaten on the calm sail back to Booty-Ful’s home port north of Galveston.

As the unexpected storm blew in, quite a few boats turned back. Although she was the smallest boat, Booty-Ful sailed straight and true, finishing well up in the middle of the pack. Small and Fierce we christened her. What a great crew and boat!

November 20, 2015 by Bowman O' Connor

Bread, Drinks, Fish, Fruit, Pork, Travel

Sailing from Grenada to St. Vincent

The idea for this blog began with cooking on a sailboat. My last trip was in May 2015. Here are some highlights of that trip.

Several girlfriends and I chartered a 42-foot sailboat out of True Blue Bay in Grenada and sailed up through the Grenadines to St. Vincent and back. It was a windy, sun drenched, wild ride among verdant islands.

We left our spouses at home, wanting to test our knowledge and skills as sailors. We laughed a lot and held our breath as the 30-knot winds (about 35 mph) from the East slid up the windward side of the volcanic spines of the islands, then rushed down the valleys to slam into our boat, Chinook. The wind roared around the tips of the islands creating a mishmash of wind, tide and current. At one point we took pictures of the speedometer as Chinook approached hull speed (the top speed for the boat) with the main double-reefed. Each reef in the sail depowers the sail to make it easier to control the boat in high winds. It was grand.

The voyage of the Chinook – the first two weeks

My daughter and one of her best friends were on a big sailboat with me for the first time. Their eyes got a little large as we occasionally heeled over with the side rail near the water and as we sailed up and over 10 ft swells. They were great crew and no one was sick! Now, the true test is will they go with me again.

Chinook’s galley – a very small space!

With the winds (unusually high for that time of the year) staying between 20 and 30 knots for the first two weeks, it was almost impossible to use the grill. The galley (kitchen on a boat) stove had two burners, a small oven and a very good refrigerator – not always the case on a chartered boat. I had taken my bag of herbs and spices and Debbie, fabulous first mate, brought the sharp knives. Those, with a few favorite utensils that I carted along, made up my travel supplies. The list will be in my next blog.

Scones still hot from the oven with Mama’s local honey, nutmeg jelly and pepper jelly.

The crew ‘s special breakfast treat.

The second week, a very experienced sailor, Stephanie, joined us at St. Vincent and the two girls flew back home. Debbie and I were thankful she joined us because we started hearing a strange thumping sound that she identified as the nut on the rudder about to fall off. Although we had a good assortment of tools, nothing was big enough for this job. We made an evacuation plan, putting the most essential items in three small dry bags (charts, compass, passports, money, credit cards, water, cell phones that worked everywhere, sun block …). Our charter company directed us to Union Island for repairs which was a few hours sail. Of course, a thunderstorm came up and pelted us with stinging drops as we came screaming into Clifton Harbor. We waited until the storm had passed and moored. Help came out immediately and fixed the boat.

Grenada is one of the “spice islands,” rich with nutmeg, bay, cinnamon and wonderful chocolate. I built my menus around fresh fish, great breads, luscious seasonal fruit and chocolate. The Grenadian nutmeg chocolate is a special favorite of mine. We made a nutmeg chocolate souffle with only three ingredient that is super easy. The recipe is coming in a post soon.

photo by Guinevere Bell

Cacao pod: where chocolate comes from

Grenada and Bequia had the best stores for provisioning and had most of what we wanted. On Union Island we bought freshly caught tuna.

Before these trips I eagerly anticipate the surprises we find each time we charter in a new place. I never have any idea what I’ll find (or not be able to find), which is always the greatest challenge for the cook on the boat. What surprised me on this trip was a glorious variety of fruits, including mango, papaya, pineapple, pears and wonderful tomatoes!

The biggest culinary surprise was the bread: freshly made loaves on several islands and baguettes and croissants that were flaky and buttery on Bequia.

Not finding on Grenada the main ingredient for that quintessential summer drink, the Pimms Cup, we had a treasure hunt for Pimms No. 1, a British gin-based liqueur, at every port of call. We finally discover a half bottle behind the bar at Lourdis on the island of Carriacou in Hamilton Bay. While there we also found that the jerk chicken at Lourdis will scald your mouth – but is delicious!

20150516-_IMG_0659 pimms bottle.jpg-0659

photo by Sebastian Duffell

THE BEST FOOD we had was in the Tobago Cays, a National Marine Park in the middle of the Grenadines. Most people call the Tobago Cays the jewels of the Grenadines. The Cays are three very small islands with miles of reefs and a turtle sanctuary, which makes this an excellent area for snorkeling and diving. The tiny pristine islands have white beaches, big lizards, and lots of birds. We saw scores of small brilliant reef fish, enough starfish to light the heavens, and rays and turtles of all sizes.

photo by Guinevere Bell

photo by Sebastian Duffell

As we sailed into the narrow entrance to the cays, we were greeted by a floating concierge fleet, with men in small, brightly-colored motor boats offering mooring help, various provisions and “beach barbeques.” The men in the boats go by monikers. Our charter company had said to look for Romeo but we did not find him. Instead, Lady Luck was with us and Kojak offered us help mooring (by then, the wind had freshened and I wanted a mooring ball for one night). We accepted his help and his offer to have a lobster barbeque on the beach. This was the last day of the lobster season, we were not going to pass that up. The beach cooks share several large tents which cover grills. Regardless of who was cooking for you, you shared six or seven picnic tables. That day in May (which is low season), we were only one of four groups having dinner. I can’t imagine the pandemonium this place must be in during the high season with 30 or more boats moored and countless guys offering their wares and their help!

That evening was perfection, with the sun setting, the beach glistening white, the beer cold, the rum punch strong, and the smell of grilled lobster beyond enticing. Kojak and his wife prepared a feast to make your heart stop with buttery grilled lobster, fried plantain, rice and potatoes. The dessert, banana bread, was one of the best I’ve ever had. It was truly a dinner to match the magnificent scenery. They fixed dinner for us again on our return trip, but instead of lobster, we had fish and tender conch, which rivaled the lobster – and that’s saying a lot for conch!

The third week of our adventure my dear friend, chef and sailor Audrey and her son Sebastian, joined me. As a young woman, Audrey had sailed across the Atlantic and lived on Palm Island, sailing charters for her father. It’s a small world and many of the people she knew were still legends in the area.

Audrey’s tuna sashimi

The wind dropped to its normal range of 10 to 15 knots for this last leg of the journey. With Audrey aboard we feasted every day. Look back at the picture of the galley. Audrey would take one burner and I the other fixing sautéed vegetables and pan seared pork in a rum sauce.

THE MOST UNUSUAL FOOD we had was a mangrove oyster.

Mangrove oyster

In Tyrell Bay on Carriacou, the site of the customs office, a man called Warrior paddled a small rowboat up to our boat.

Most of what he had we did not need. Then he asked me if I’d ever tried mangrove oysters. I had never heard of them. Early the next morning he brought several dozen mangrove oysters for us to try. They are small briny bivalves with a tart buttery flavor.

THE BEST ISLAND for traipsing around and shopping on was Bequia, a funky island with a corniche for strolling that offers interesting art shops, a dive shop and several good restaurants. Just a short walk away from the water are artists’ galleries and workshops worth the walk.

Doris’ is a great place for provisioning. It’s on a back street and is easy to miss. She offers many goods from the US and England, a good wine selection, interesting canned goods if you are homesick, as well as fruits, fresh vegetables and frozen foods in the back. I bought frozen chocolate croissants to surprise the crew for breakfast since the bakery was only open on Mondays during the slow season.

Grenada and the Grenadines are beautiful islands which are well worth the trip, whether you’re sailing there or just visiting. Recipes from some of our great meals will be coming soon.

October 9, 2015 by Bowman O' Connor

Tips

Cooking and Organization in a Small Space

What makes cooking different and difficult in a small space is that there is little room to store food or equipment and counter space is quite limited. Restocking from Costco and Sam’s is probably out! Some tips:

What do you really need when you cook?

I have a small selection of essentials I take with me when we take off sailing for a few weeks. First and foremost, I always take my knives – chef, boning, paring, and maybe a bread knife (I sometimes do this when I go to cook at a friend’s too :-)). Next I take my grater or micro-plane, my nifty peelers and an immersion blender. I also take a whisk and four ramekins – see multi-tasking tools below. Even herbs and spices get pared down. In small zip lock bags I take cumin, smoked paprika, garlic powder, thyme, oregano, and other herbs and spices dictated by the cuisine where we’re sailing such as curry in the BVIs, and Old Bay in the Chesapeake. At home you will want the basic herbs and spices you use often. For special spices and herbs for a particular recipe, look for a store like Whole Foods that sells herbs and spices in bulk containers and buy small amounts. It’s cheaper and there are no jars jamming up your storage space and not being used.

At home I have a bit more space, so the “essential” list is longer. My husband gave me a bit of good advice – put what you use the most within easy reach and only then consider the rest. It actually makes my shelves and drawers aesthetically pleasing as well as workable. Luckily there are shelves in our garage where I store the things I use less often but can’t part with. If I keep pulling an item from the garage, it can come back in. Conversely, if I don’t use an item in the kitchen for 6 months, it goes outside or to the give-away pile.

Tools must multitask

My ancient 6” wire strainer doubles as my sifter. My big salad bowl is my large mixing bowl. I use a metal teaspoon as a melon baller. I use four ceramic ramekins for prepping bowls, poaching eggs, making individual fruit crisps and for baking muffins and popovers.

Look for other surfaces that can double as counter space

When I’m cooking I use the boat’s main table and at home my kitchen table as extra counter space. If you don’t have room for a kitchen table where you live, what about a roll-around cart with a wooden top that you can use as extra counter space?

I use my grill as an extra oven and cooktop, both on the boat and at, home for two reasons. The summers can be extremely hot in my part of the country and in most of the places where we sail. I don’t want to turn on the cook top or oven because it heats up the house or boat too much. One summer it was over 103F for more than a month and I did all my cooking on the grill. The other reason is that using the grill this way expands what I can prepare by allowing me to do more in parallel. You might use a counter top oven or microwave, which you can tuck away when not needed.

What can you do to cook more efficiently in a small space?

First, simplify what you cook

If you have the two burners like on the Bavaria 42 that we sailed on my last trip to Grenada, it limits what and how you can cook. But there are ways around this: one night a friend took one burner for roasting vegetables while I cooked pork chops with a dark rum sauce on the other burner. The wind was howling so we could not use the grill but it all worked out well.

Read through your recipes to see what you’ll need before you start cooking

Get everything prepped before you start cooking. Think ahead – do you need chopped and sautéed onions in more than one dish? Do you need onions in anything you’ve planned for the next day? Chop all the onions you’ll need, once.

Have a trash receptacle right at hand

I usually have a small trash can or bag by my feet to clean up my workspace as I go. A dog works almost as well but needs more maintenance.

Clean as you go

I have a sink filled with soapy water waiting while I cook so I can get ahead of the cleaning game. It also makes it easy to rinse and reuse a bowl or knife and ends up using less water than a running faucet.

July 14, 2015 by Bowman O' Connor