11/4
During our last weekend in San Diego, we filled part of a day by hopping a bus to the sort of famous (or infamous) Kobey's Swap Meet. One just never knows what sort of must-have items a cruising sailor might find there. The spring clamps, fishing line and fresh peaches all fell into that category. But the electric bullhorn? It was love at first sight for Bruce. "I've always wanted one," he insisted. Unfortunately, the price was right.
Once back on the boat with these great scores, our Canadian cruiser friend, Betty, rowed by. She took one look at our haul, laughed out loud and said what I'd been thinking all day: "Oh no, that looks like trouble to me." So far, the bullhorn’s main use has been calling to the “sea gods” and “goddesses” to please lay off with the big waves. Perhaps they heard, because just now the seas are rolling lower, crashing less frequently and giving my legs a chance to “sea-up.”
Bruce has been tending to most everything so far. Apparently he learned to cook this summer while in San Francisco, so I've given him this gnarly past few days to show me some of his new “tricks." According to him, it's all about the olive oil and how you smash the garlic. Food cooked at sea is simple and usually comes from one pot. Dancing with a swinging stove and using ingredients that literally jump off the counter make this daily job a labor of love. Somehow the extra effort makes the stuff taste better.
For four days we've been dragging a flashy silver lure behind the boat that apparently was warning all fish to KEEP BACK … DANGER! An hour after Bruce replaced it with one of our homemade PVC lures (the most inexpensive, sure-fire fish-getting devices ever invented), dinner arrived. Just as we were beginning to think this ocean was empty, Charlie tuna appears. This will provide Bruce another wonderful opportunity to teach me some new cooking tips, while I quietly ignore him and get back to my book.
Tuna are great looking silver-colored fish. The deep-red meat turns white when cooked and will be tasty after days of vegetarian fare and popcorn. Plus, it gets me out of eating the new sandwich the “Earl of sandwich” just invented!
Jan
Once back on the boat with these great scores, our Canadian cruiser friend, Betty, rowed by. She took one look at our haul, laughed out loud and said what I'd been thinking all day: "Oh no, that looks like trouble to me." So far, the bullhorn’s main use has been calling to the “sea gods” and “goddesses” to please lay off with the big waves. Perhaps they heard, because just now the seas are rolling lower, crashing less frequently and giving my legs a chance to “sea-up.”
Bruce has been tending to most everything so far. Apparently he learned to cook this summer while in San Francisco, so I've given him this gnarly past few days to show me some of his new “tricks." According to him, it's all about the olive oil and how you smash the garlic. Food cooked at sea is simple and usually comes from one pot. Dancing with a swinging stove and using ingredients that literally jump off the counter make this daily job a labor of love. Somehow the extra effort makes the stuff taste better.
For four days we've been dragging a flashy silver lure behind the boat that apparently was warning all fish to KEEP BACK … DANGER! An hour after Bruce replaced it with one of our homemade PVC lures (the most inexpensive, sure-fire fish-getting devices ever invented), dinner arrived. Just as we were beginning to think this ocean was empty, Charlie tuna appears. This will provide Bruce another wonderful opportunity to teach me some new cooking tips, while I quietly ignore him and get back to my book.
Tuna are great looking silver-colored fish. The deep-red meat turns white when cooked and will be tasty after days of vegetarian fare and popcorn. Plus, it gets me out of eating the new sandwich the “Earl of sandwich” just invented!
Jan
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