I am definitely just a "cook" and I am happy to wear that label.
Although I definitely lack Auspicious Dave's skill in the galley, I cook well for my spouse and she really appreciates it. I am very open to learning new techniques and trying new recipes in order to keep "wowing" her, and keeping things fresh and interesting at the dinner table.
As a quick, easy meal I often broil salmon with a little egg and oil coating, with potlatch seasoning, a sprinkling of parmesan and some super-finely diced onion on top. I'd like to try some sort of a glaze next.
It's cool being a cook. Anyone and everyone can do it. You don't have to be a professional chef. Dave has a good philosophy in keeping his delivery foods well fed. A happy crew is one which eats well. He has shown it can be good comfort foods and snacks.
Food is a great uniter of people and great conversation. Like I said I post our dinners hoping it may give other weekend sailors like us to try attempt different things. I have throughout my career written for and published recipes for years, though to tell you the truth like most chefs, if I need to give a recipie I have to think about the proportions . To tell the truth I have always enjoyed a good grilled NY Strip, Tri-tip
, hot dog or burger. As I have aged I have tried to eat a lot more"healthily" . Been able to drop over 35 lbs in 12 months, with more to go. I love the "natural " taste of most things which I think is a good thing. My mentors drummed that into me. I love veggies and fruit. Trouble was I love pie and carbs too ( I have cut them down drastically)
So many great salmon type glazes from Chinese sauces, bourbon , balsamic vinegar, curries, that really enhance the taste or accompany it. Don't be afraid to experiment. What's the worst that can happen.
Lots of people are afraid to cook fish and tend to overlook it. Good for you for doing that.