This is a two-month combined newsletter as Dave and I have been away from home quite a bit cruising on Le Conge’. However, I have a new recipe, which I call Chicken with a Creamy Paprika Sauce. This dish reminds me of Hungarian Goulash, but with chicken instead of beef.
I recently read that paprika is good for you. It lowers your blood pressure, good for digestion, improves vision, promotes heart health, boosts immunity and aids with sleep.
We are on our fourth weeklong cruise on the Puget Sound. So far, our Classic Grand Banks is doing very well. I suspect the 10 months of renovations in Port Townsend has had something to do with that. My header photo is from our latest cruise.
I am happy to be cooking aboard and enjoy being back in the galley. Trader Joe’s makes cooking easier, and it tastes good. My footer photograph is gyoza that Dave and I ordered in the town of Langley on Whidbey Island. Thanks to Trader Joe’s, I have also steamed Gyoza on our boat as well.
We don’t have a lot of deciduous trees here in the Pacific Northwest. But those that we have are showing their fall colors. Enjoy your Autumn!
From my table to yours,
Your Galley Guide