went below, flipped on the inverter, and microwaved a commercial Chinese dinner. Unfortunately it was uneatable so I threw it overboard and we ate crackers. Meanwhile the antique microwave had sucked an inordinate amount of energy, popped a breaker, and blown the regulator. An unregulated amount of power was sent to the batteries exploding 6 new AGM’s. Hence I pitched the microwave. My advice is to consider what is


unique to the place from which you hail and find a way to take it with you so you can share it with others. My canned foods make unexpected gifts and when I return to Wild Hair after a home visit to Wisconsin, I carry a chilled bag loaded with artisan cheese. I enjoy the surprise and appreciation of visitors as I open a wedge of extraordinary cheese. Gifts of food provide an intimate bridge to other places and histories.


Curried Shrimp ½ cup cream


1½ cups chicken stock 4 tablespoons butter 3 tablespoons flour ¼ teaspoon salt ⅛ teaspoon pepper lemon juice


½ cup grated coconut ¼ cup minced onion ½ teaspoon mashed garlic 1½ teaspoons mild curry 8 oz fresh mushrooms - quartered 2 cups frozen peas - thawed 1½ lbs raw large shrimp, peeled and deveined Combine liquid and coconut


in a saucepan, bring to a simmer. Meanwhile sauté onion and garlic in butter, 10 minutes. Stir in curry, salt and pepper, cook 2 minutes. Add flour and cook briefly. Add liquid, simmer 10 minutes. Add mushrooms, peas, and shrimp. Cook at lowest simmer, stirring frequently, until shrimp turn pink, 3 minutes. Brighten flavors with a squeeze of lemon juice. Serve with rice.


Spaghetti a la Wild Hair 2 tablespoons olive oil 1 cup diced onion 8 oz mushrooms


1 tablespoon garlic - minced 1 lb Italian sausage - fresh or canned 14 oz can diced tomatoes with juice 1½ tablespoons oregano


1 tablespoon brown sugar 24 oz jar of spaghetti sauce 1 cup black olives ½ cup dry red wine 1 lb spaghetti noodles - boiled al dente fresh grated parmesan cheese Heat oil, add onions, mushrooms


and garlic and sauté until onion is translucent. Add sausage and cook until brown (canned sausage needs no cooking). Drain fat. Add tomatoes oregano, sugar, olives, and spaghetti sauce. Rinse sauce jar with red wine and add to mixture, simmer 20 minutes. Serve over noodles, top with cheese, and accompany with salad, crusty bread and red wine.


Wild Hair French Fries


2 baking potatoes 3 tablespoons olive oil 1½ tablespoons ground cumin 1 teaspoon minced garlic salt & pepper sour cream Preheat oven to 350°. Slice unpeeled


baking potatoes lengthwise into French fry shapes. In a large Ziploc bag combine oil, cumin, garlic and potatoes. Seal


and toss. Pour potatoes onto baking sheet lined with foil. Top with salt and pepper. Roast 30 minutes, turning midway through. Serve with sour cream. Accompany with grilled steak or fish and steamed veggies.


Sweet and Sour Pork


2 tablespoons vegetable oil 4 pork chops - diced or 1 lb canned 1 cup diced onion 1 green pepper - diced 1 cup ketchup


2 tablespoons white vinegar 6 tablespoons sugar (or to taste) Brown pork in oil (heat canned


pork). Add onion and pepper, sauté until onion is translucent. Add ketchup, vinegar, and sugar, simmer until pork is cooked. Serve with rice, sliced oranges, and a dry white wine.


To view Heather’s sailing life, visit


www.AdventuresOfWildHair.blogspot.com This month Amanda weaves her way


through the isles of Tahiti before sailing to “Mahina Tiare’s” home port of Rarotonga. To see if Poisson Cru is on the menu, sail to www.mahina.com.


Mobile Fuel Polishing Serving The Entire Pacific Northwest • 360-808-0505


Fuel Filtering...Tank Cleaning (Water, Algae, Sludge and Particle Removal Service)


Changing filters often? Don't let bad fuel or dirty tanks ruin your next cruise!


Whether you're cruising the Pacific Northwest, heading for Alaska, Mexico or around the world, now is the time to filter your fuel & tank ... before trouble finds you ... out there!


www.seventhwavemarine.com Seventh Wave Marine University Swaging Division


Come see us at our new location! • Insulators • Lifelines and Lifeline Swaging Hardware • Sta-Lok and Norseman Wire Rope Terminals •Architectural and Industrial Cable Assemblies 6525 240th St. SE, Building A, Woodinville, WA 98072


425.318.4483 fax 425.318.4499 Marine@universityswaging.com 48° NORTH, JUNE 2011 PAGE 41 seventhwavemarine@olypen.com


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98