Chili on a boat

Boat stove and skillet

This is where it started. Somewhere among the small table flanked by two short benches, V-berth bed that could sleep about 1.5, and the tiny restroom sat this marvelous cabin kitchen.

On my recent sailing adventure, that’s the spot on the 25-foot Catalina where Cap’n Chris cooked up some veggie chili. It was a nice complement to the spring-like air and the shimmering water of the Potomac River as well as our chips and salsa and multigrain bread with persimmon jam. Plus the brewskies and fresh apple cider.

There’s nothing better than being on a boat–except being on a boat with snacks and beer and friends! Continue reading


The renaissance pastry blender

patry blender

I’ve always detested chopping up eggs for egg salad. There’s something tedious and unsatisfying about slicing into egg after egg, getting the powdery yellow yolk on your knife, wiping it off, starting again. So I was thrilled yesterday when I came across a solution! The key is a pastry blender. You know ’em if you’ve got one — a horseshoe-shaped implement with wires and a handle. I use mine to cut butter into a flour mixture for baked goods. But now I’ll be taking it out of the cabinet more often to slice up my eggs! Continue reading