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Lowtide


Galley Essentials with Amanda


Above: Philip DiNuovo & Leslie Linkkila.


Below: Under sail, “Carina,” a 1986 Al Mason cutter.


At the delightful topical


northeast reef anchorage of Opunohu Bay on the island of Moorea, French Polynesia, I had fun chatting with Philip DiNuovo & Leslie Linkkila about life in their galley. Their boat is Carina, a 1986 Al Mason cutter and their homeport is Kingston. It was on a sailing trip to the San Juan’s over 18 years ago that they first became hooked on cruising and their current plans are an open ended Pacific cruise.


Our galley priorities might be


described as….we want to cook good food but with as few pans and dishes as possible. Also, we’re not planners in the sense of “menu planning”; we buy raw materials and create what our spirits inspire us to create. A menu plan doesn’t take into account what you are craving or how difficult it might be to prepare given current sea conditions. The galley is on the starboard side of


the companionway. It contains fiddles all around and counter under companionway; refrigerator (converted ice box) to starboard with twin lift-off covers; gimbaled two burner plus oven propane stove hull side; small counter to hull side of two deep sinks on counter towards centerline – forming a small U-shape. For stowage we have four deep cabinets around the galley plus one behind the stove with sliding doors. We also keep food above and behind the salon settees. Both of us cook. Leslie


is the bread baker and tends to cook underway as I get 48° NORTH, AUGUST 2011 PAGE 28


1 cup chopped fresh basil 1 12-oz can of plum tomatoes - diced


1 4-oz can of tomato sauce 1 2-oz can of tomato paste 2 teaspoons of capers 2 teaspoons Kalamata olives - diced


An interview with Philip & Leslie aboard “Carina” by Amanda Swan Neal


queasy, although I do have some great specialties.


Pasta Putanesca Carina 1 onion - sliced


2 tablespoons olive oil 6 garlic cloves - minced 4 anchovies filets hot pepper flakes


1 lb linguini Parmesan - freshly grated chopped basil for garnish


Sauté onions, hot pepper and anchovies in olive oil until onions are translucent. Add garlic, cook two minutes. Add basil, tomatoes, tomato sauce and paste, simmer 10 minutes. Add capers and olives, cook two minutes. Meanwhile cook pasta al dente. Serve pasta topped with sauce, garnish with fresh basil and grated Parmesan. Serves four.


Pan de Carina


2 cups water at room temp 1 tablespoon fine sea salt 1 teaspoon dried bread yeast ½ teaspoon honey


2 tablespoons whole wheat flour 2 tablespoons rye flour 1¼ lb all purpose flour 1 tablespoon light vegetable oil or margarine 1 tablespoon coarse ground corn


In a large bowl add


water, salt, yeast and honey. Beat with a fork, 1 minute, to aerate. Add wheat and rye flours, beat until foamy, 1 minute. In small batches beat in all purpose flour until mixture is thick, lump free, begins to pull away from the sides "round up", and looks dull. Cover and let rise 2 hours until the dome begins to flatten. Prepare a


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