‘Roccan Tomato Soup
his recipe combines super easy with super delicious, and it’s made with ingredients you probably have on hand. Yes, it’s vegan, but it’s thick and filling, especially when served with crusty fresh bread and...
Author: Lynne Picard
War on drips
After years of wiping down surfaces with concoctions that included vinegar, bleach and concrobium to rid our boat of condensation and the resulting mould, we seem to be getting the upper hand.
You asked, and we delivered
Anyone who has purchased a cruising guide package to the Salish Sea since January 1, 2016 qualifies for our special Supporter Price for upgrades to the latest editions.
Maddie’s Blackberry Pie
Maybe the coincidence is luck, perhaps divine providence, but the summer collision of the cruising and blackberry high seasons offers boaters both wonderful desserts and prickly walks in the woods.
Cruising Cajun
This is one condiment that has earned a hallowed spot in our galley and we think deserves a high rank among our boatie recipes.
No-fuss fusion potatoes
If there was a Nobel prize for culinary inventions that do well aboard, these spuds would certainly be a contender.
Beans are for lovers
Okay, we admit our blogging shortcomings. We have been otherwise detained. To make up for it, how about world peace? Or at least a recipe that could lead to world peace.
Lasagna for scallywags
Pirate’s Lasagna foregoes much of the tedium of typical lasagna, making it the perfect dish for cooks who want the crew to think they’ve been slaving away. It’s also delicious.
The Riverboat Pasta way
Riverboat Pasta is not a recipe, but a procedure for cooking noodles that is intended to save bother and fuel on small vessels with limited galley space. Works like a charm.
Baking up a storm
As long as you are not adverse to “doughnutty shapes”, stovetop Omnia ovens will bake splendid breads, cakes, casseroles, lasagna… the list goes on and on.
