but sometimes do the dishes with the foot pump. I can’t light the gas stove as there is a lighter and matches and we have to be careful that we turn it off as there’s the worry of running out of gas. If we had an electric stove I could do that; it’s easy with a switch.


Do you get seasick? Yes, it helps if I look at the horizon or


at the sky. I take Sturgeron and think of nice things…like what I can bake when we arrive at a new place. I like plain simple rice when I’m seasick, it calms your tummy; there’s not too much stuff in it to disagree with you. Dad cooks the best rice with grated cheese on top.


What are your galley priorities? I really like cooking sweets most, so


sugar is the most important ingredient. We don’t always have the right things and stuff to cook with, but we do a lot of guessing and making do with what we have.


What is your favorite food? Chocolate! I would really like to


have a cookbook called “Chocolate: 70 Wicked Recipes.”


Choc-Peanut Caramel Slice ½ cup butter - chopped 1 cup sugar


1 can sweetened condensed milk 1 cup roasted unsalted peanuts 6oz dark eating chocolate 1oz butter - extra Grease deep 8x8 cake pan. Fold


a 16 inch piece of foil lengthwise into thirds, place foil strip over base and up two sides of pan (this will help lift slice out of pan). Line base with baking paper. Combine butter, sugar and milk in saucepan, stir over medium heat until sugar dissolves. Bring to a boil, stirring constantly until mixture is dark-honey color and comes away from sides, about 10 minutes. Working quickly, pour caramel into pan, smooth with spatula. Press nuts into caramel with spatula, cool 20 minutes. Stir chocolate and extra butter in heatproof bowl over small saucepan of simmering water until smooth. Spread over slice. Refrigerate until set. Use foil to lift out slice before cutting into squares.


What places have you enjoyed? France does the best lunches as you


can carry it around; the baguettes have yummy cheeses and salamis. Italy has wonderful ice cream and pizzas.


What advice can you give potential sailors? Make sure you understand the


motion of the sea. Take seasick tablets that work and always remember to wear your life jacket. The best part of cruising is the new places you sail to that are even better than the last place.


Fresh Ginger Cake with Ginger Cream


1 cup butter - chopped ½ cup packed brown sugar ⅔ cup golden syrup 5 inch piece fresh ginger - grated finely 1 cup plain flour 1 cup self-raising flour ½ teaspoon bicarbonate soda 2 eggs – beaten lightly ¾ cup thickened cream


Ginger Cream


1½ cups thickened cream 2 tablespoons golden syrup 2 teaspoons ground ginger Preheat over to 180°C. Grease 8½"


round cake pan. Melt butter in saucepan, add sugar, syrup and ginger. Stir over low heat until sugar dissolves. Whisk in combined sifted flours and soda then egg and cream. Pour mixture into pan; bake about 50 minutes, cool on wire rack. Meanwhile beat ginger cream ingredients together until soft peaks form. Serve cake with cream.


How do you describe Neisha? Jessica: “Neisha is like a mum when


there are other kids around. She looks after everyone and makes sure we’re all okay. She really likes writing and plan- ning things. She’s made a plan for the future. When she graduates with a BA, she is going to open a cake and biscuit company. She’s then going to create a resort in the ski town of Silver Star in Canada. I’m going to be the architect, Jackson the builder and accountant and Neisha will oversee the menus and the running of it”.


This month Amanda enjoys an early


Christmas with mates in Australia before flying home for her true winter Christmas on San Juan Island. Details on www.mahina.com


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Without Coast Guard Exams!


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OUPV (6-Pack) Master 100 Ton


First Aid, CPR & Physicals Renewals & Application Prep. Sailing & Towing Endorsements


Port Townsend Northwest Maritime Center


Jan. 10th - March 3rd *Bring this ad & receive $100 discount


www.usmaritime.us 360-385-4852


48° NORTH, DECEMBER 2010 PAGE 37


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