Side Dishes

Carrot Salad with Preserved Lemon

Carrot Salad with Preserved Lemon

52 weeks of cooking – Brinning I’ve heard about preserved lemons for years, but hadn’t ever tried them until I had an abundance of lemons on my hands. I made a batch of preserved lemons, stuck them in the fridge and forgot about them, it […]

Cabbage Confetti Salsa

Cabbage Confetti Salsa

This is my beautiful friend Beth or as she prefers to be called Lady BethFace. She started off as a friend of my husband’s before I met him, they sailed together on the Lady Washington in 2008. When I first started working on Zodiac she […]

Stone Fruit Panzanella

Stone Fruit Panzanella

52 weeks of cooking – Stone Fruit What makes a salad a salad? Almost anything could be described as a salad, I like to say that a salad must contains mayo, think about it… potato salad, tuna salad, egg salad. Those all typically have mayo, […]

Lemon Lime Coleslaw

Lemon Lime Coleslaw

52 weeks of cooking – On Sale Boats and budgets go together in my mind, I started my carrier working for a boat where I was told the budget needed to be around $5 per person, per day for food expenses. That’s all three meals […]

Spinach Souffle

Spinach Souffle

52 weeks of baking – Earth Day I appreciate the change of the seasons and the changes it makes to our eating routine; I like to cook seasonally while I season my food at sea. As an occasional gardener and a hopeful homesteader I know […]

Seared Polenta Squares

Seared Polenta Squares

52 weeks of cooking – Searing I love polenta and I don’t understand why it’s not popular to those I serve it to. I could eat a huge bowl of polenta with just a simple sauce of roasted tomatoes with basil and be very satisfied, […]

Dampfnudel

Dampfnudel

52 weeks of baking – Great British Bake Off I love the Great British Bake Off. Who doesn’t?! Amazing bakes, a few disasters, a bit of comedy and best of all so many new ideas of things I didn’t know existed. One of the most […]

Coconut Peas

Coconut Peas

When I was first started to cook on Bounty I wanted to recreate the flavors I was familiar with in Singapore, but the ingredients I had were very different. Given what I had available to me and the dinner I had decided to make I […]