Recipes and Food

My husband, Joe, and I divide our cruising time between San Diego, California, and La Paz, Mexico. At our Mexico bon voyage party last fall,

Billy Tea and Damper from Bill and Heather Gardam aboard “Shiriri” Have you ever noticed how the simplest and most basic foods can be the

Waste Not, Want Not (Citrus Marmalade) from Harley L. Sachs in Houghton, Michigan We do most of our sailing on Keweenaw Bay, a part of

Lobster Spaghetti

Romaine, Dill & Onion Salad; Cool As A Cucumber Salad

SALT-DRYING FISH This is best done outside in shade, with freshly caught, lean fish. While fish is still alive, remove gills and place fish head-down

Finding the “real” recipe for one of the signature dishes of the Greek isles involves an epic journey

DRYING FRUITS Pineapples, apples, mangoes, bananas, apricots, nectarines, peaches, figs, dates, and pears are all suitable. Wash, peel, pit and core fruit. Slice large fruit

KEEPING CHEESE Well-aged hard cheeses, such as Parmesan, provolone, Romano, and aged Goudas keep longer than soft, young cheeses because their moisture content is lower.

DRYING TOASTED COCONUT Remove white meat from coconut shell and grate coarsely. Place grated coconut in roasting pan and bake at 200 degrees F for

PRESSURE CANNING (RAW PACK) EQUIPMENT NEEDED: Pressure cooker/canner with gauge or weights Wide-mouth pint canning jars with two-piece lids 1 pound meat, fish, or shellfish

DRYING MUSHROOMS Use small, fresh, whole mushrooms. Wash thoroughly and steam 10 minutes. Toss in ascorbic acid solution (dissolve 1 Tbsp. crushed Vitamin C tablets