gathered his snorkel gear and camera and somehow I don’t think he’s only after stingray photos. The dinghy zooms off and I get the first moment of time to myself that I’ve had for a while. What’s a girl to do but have a nice cold fresh fruit juice and browse a magazine. Before long the intrepid ray feeders


returned looking sun-kissed and wind- swept. They bring tales of dancing rays that slither up one’s body in search of morsels of food while black tipped reef sharks dart about in search of tidbits. Slices of refreshing chilled pamplemousse (large grapefruit) are greatly appreciated and amidst their eager ray stories, one which mentioned John’s underwater camera flooding just as a ray slithered away with Urška bikini top, Brian invites us over to Furthur for dinner and a music session. An unspoken rule aboard Furthur is


that Rita cooks while Urška and Lučka (nicknamed together or singularly as


Lurška) do dishes along with boat duties. Rita, who claims you can never have


too many cabbage recipes, pulls out all the stops. Pupus, on the top deck, are an assortment of crudités along with


Rita’s tomato jam and toasted baguettes. Dinner; an impressive proscuitto wrapped halibut served atop a bed of braised cabbage with accompanying Dijon sauce. I’d made Indonesian rice salad and the Island Packet crew of two bought an eclectic tapas tofu pasta. This had been their ongoing nightly staple since leaving Mexico, the base of which starts with caramelized onions.


Rita’s Tomato Jam


1 tablespoon olive oil 1 8oz jar sun-dried tomatoes 1 onion - thinly sliced 1 clove garlic – minced 2 tablespoons sugar ¼ cup red wine vinegar 1 cup water


½ cup chicken broth ½ teaspoon thyme salt and pepper Sauté sun-dried tomatoes, onion


and garlic for 5 minutes. Add remaining ingredients and simmer 5 minutes. Cool before serving.


Rita’s Boat-Fancy Fish and Cabbage 4 halibut steaks


Dijon Sauce 2 tablespoons butter


2 tablespoons minced shallots ¼ cup white wine 2 cups whipping cream 1 tablespoon Dijon mustard salt and pepper Sauté shallots in butter for 3 minutes,


add wine and reduce by half. Add cream and whisk with a spoon for 7 minutes. Stir in mustard and season to taste.


This month Amanda sails from Port


Vila, via the active Mt. Yasaur volcano on Tanna Island, to Noumea, New Caledonia the Paris of the South Seas. View her birthday adventures on www.mahina.com


enough prosciutto to wrap halibut 2 tablespoons olive oil 2 tablespoons butter 2 cups shredded cabbage salt and pepper Wrap halibut in prosciutto and sauté


in skillet until done. Remove and keep warm. Sauté cabbage in butter until just wilted, season to taste. To serve place a large spoonful of Dijon Sauce on a plate, top with cabbage, then fish.


Lowtide


Master ocean voyaging, with instruction, in the South Pacific aboard Mahina Tiare III, a Hallberg-Rassy 46.


With a combined experience of 526,000


miles and 67 years, John and Amanda Neal’s curriculum offers you a unique hands-on learning experience.


www.mahina.com • 360.378.6131 48° NORTH, OCTOBER 2010 PAGE 25


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