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What do you do when you are docked or anchored?

10K views 43 replies 21 participants last post by  shadowraiths 
#1 ·
I'm curious what others of the female persuasion do while anchored or docked---besides the usual sightseeing, watching anchor/fenders, repairing, replacing, cooking, cleaning, laundry and provisioning.

Here's what I do: embroider or applique quilt blocks, learn more knots with the help of my trusty Ashley's Book of Knots, write in my log. If internet is available, I update our blog. I also Kindle.

Helen Wiley, Cornucopia, Finnsailer 35. 1973, Savannah, Georgia
 
#36 ·
As winter sets in it will be out with the Scrabble board. We used to play a bit of Backgammon but havn't for quite some time. Never been much of a card player I must admit. Do card games (other than Solitaire smart arse) work with only two people ?
 
#39 ·
Cribbage. Spent many hours playing it aboard submarines, as well as poker.

On poker night, we had Mafioso personas:

Jimmy Two Fingers (cook who'd had a run-in with the deli slicer)
Tommy Bag 'o Doughnuts (the mess chief)
Tony Two-tone (the sonar chief how had a livid, white scar on his face)
Richie the knife (me, because I had a fascination with fancy work at the time and always had a knife handy)
 
#38 · (Edited)
TDW,

If you like Spainish food, Try some of the Catalonean recipes in the cookbook. I am fond of the food from that region (Barcelona)

I just met Jose Andreas and ate in his restaurant, Jaleo here in DC. Had veal cheeks for the very first time. Were ourstanding. We are partnering with him at the National Gallery of Art in one of my restaurants

If you like Creme Brulee here is the Catalan version- Joses recipe

Crema Catalan
Ingredients
2 cups (15 fl. oz) milk
1 cinnamon stick
Rind of 1 lemon
1 teaspoon vanilla extract
4 medium egg yolks
1 tablespoon cornstarch
1 cup (7 oz) superfine sugar
Preparation
In a saucepan, bring the milk, the cinnamon stick, lemon rind, and vanilla extract to a boil. Simmer for several minutes the discard the cinnamon stick and lemon rind. Set the flavored milk aside.

In a bowl, whisk the egg yolks together with the cornstarch and 3/4 cup (5 oz) of the sugar until the mixture is creamy. Gradually pour this mixture into the saucepan with the milk, mixing continuously.

Slowly heat the mixture until it begins to thicken, taking care that the mixture does not boil. Pour into four shallow heatproof serving dishes, allow to cool, and refrigerate for several hours.

Immediately before serving, preheat the broiler and scatter the remaining sugar evenly over each serving. Place the dishes under the broiler until the sugar topping begins to caramelize. Remove from the broiler and serve. ( We use a small blowtorch)

here is another simple recipe from Valencia which I altered and make at anchor during breakfast or at the dock for later with dinner and some nice red wine in the summer ...very refreshing

Orange Cake
Makes 8- 6 oz ramakins

Ingredients

8 oz pancakes shortcake or biscuits
32 oz cream cheese or marscapone cheese ( double sugar if using marscapone)
3 oz butter
5 fl.oz orange juice
4 oz of sugar
16 oz of mandarins or 4 fersh navel orages segments
Raspberries or one 6 oz hershey bar curls (use a potatoe peeler)

Preparation
Crumble pancakes, shortbread or biscuits
Mix them with the melted butter.
Put the mixture in a individual ramakins greased with butter
refrigerate for at least 20 minutes

Beat cream cheese, sugar and the orange juice until homogenized
Pour this mixture into the ramakins and refrigerate for 3-4 hours
Decorate the cake with pieces of orange chocolate shavings and raspberries.

DaVe
 
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#42 ·
TDW,
If you like Spainish food, Try some of the Catalonean recipes in the cookbook. I am fond of the food from that region (Barcelona)
I just met Jose Andreas and ate in his restaurant, Jaleo here in DC. Had veal cheeks for the very first time. Were ourstanding. We are partnering with him at the National Gallery of Art in one of my restaurants
I love Spanish food and have spent a fair amount of time in the country. Visited Alex (Giulietta) in Lisbon once as well, hoping to get back there again.

Foodwise Catalonia is good and I do like Catalan cuisine a lot and have eaten some wonderful meals in Catalonia and Valencia but without doubt the best food in Spain is found in the Basque Country. Some truly fabulous tucker.

Beyond that Galacia is also very good but in reality Galacia probably should be part of Portugal and Portuguese is seriously yummo as well.

As for partnering Jose Andrea, wow. I've seen his stuff on the box, you should be in for a real treat.
 
#43 ·
I have to agree with you on Spanish food. I did some consulting work a while back for Marina d'Or (north of Valencia). The guys I worked with showed me some great little places to eat and the seafood was amazing.
 
#44 ·
I write, draw, surf inet, go exploring, and sometimes chat with other sailors, when I'm not putzing around, fixing things on my boat. Then again, since I live aboard, I do pretty much what I did when I lived on land. That is, outside of working on my boat.

Eta ~ oh and. I do my consulting stuff (tech & forensics), too.
 
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