Among all the folks with whom I’ve sailed, one of the favorite meals has been shrimp creole, one of my mother’s recipes. There’s plenty of sauce to smother the rice and just enough zip to tingle the palate. To begin to prepare this dish, I tote the cutting board, vegetables, knife, and a pot into the cockpit and chop the onions, green pepper, garlic, and celery. I’m not fast with a knife, but when you’re under way on a nice day, it doesn’t matter in the least! Next, I retrieve the shrimp from the fridge and peel them. If we’re on an ocean passage, shells and odd veggie bits go overboard—no galley mess to clean up! Once these tasks are done, I stow everything in the fridge until I’m ready to start cooking. This way, I present a tasty dinner without keeping hungry crew waiting, and I get to enjoy the daylight hours as well.