• January 11, 2018

Happy New Year and Cooking Aboard in Charleston!

Happy New Year and Cooking Aboard in Charleston!

Happy New Year and Cooking Aboard in Charleston! 436 427 Cooking Aboard with Jill

Happy New Year! I hope your holidays were joyous and delicious.  I have added four new recipes to the blog this month and they are: savory cheese wheels (small plates), egg salad and tomato soup (between the bread), crab cakes and coleslaw (from the bay), and salmon quiche and green salad (from the bay). I also added a new topic under great tools about the fun and functionality of kitchen knives.

As the blog grows, I want to make it easier for you to find recipes…so I have added a search engine. You don’t have to know the specific name of the recipe. Just enter a key word…such as salad, spaghetti and or shrimp.

During this time of year, I am cooking only at home as our sailboat is winterized on land as we wait for the weather to warm up. Over the last 22 years, we have sailed on the Chesapeake Bay from March through November. That means in a couple months, I will be able to share recipes not only from home but also from my galley on Reprisal.

However, there was one winter I cooked aboard. In the fall of 2013, we left Rock Hall, Maryland and sailed down the Intercostal Waterway to Charleston, South Carolina. We kept Reprisal at the Charleston City Marina for six months (through the winter) as our home on the Ashley River.  That was such a fun time and I used my galley every day.  However, Charleston is a great foodie town, so it was a balancing act of cooking aboard or enjoying the local culinary scene.

I have been asked what it’s like to prepare meals on a boat. It is very similar to home without certain luxuries…like a dishwasher. Dave and I are the dishwashers aboard.  But we use a generous two-tier refrigerator with a freezer, a three-burner propane stove and propane oven as well as a double bowl sink. I have a microwave, but I rarely use it…if I do, it is primarily to warm something up like soup. One other plus in my galley is a pantry closet that is a good size and perfect for storing canned goods and dried foods like potatoes. I use my oven a lot.  A couple of my oven dishes that come to mind are seasoned game hen on an opened can of beer or nachos with ground turkey and red peppers.

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