Lowtide


Galley Essentials with Amanda


Teresa and Rob Sicade of ”Yohelah’s,” a Baba 40.


Upon arriving at the South


Pacific island nation of Niue and picking a mooring, we noticed a handsome Baba 40 named Yohelah with the homeport of Seattle. That evening at a barbecue hoisted by the Niue Yacht Club, I had the opportunity to meet “Yohelah’s” owners Teresa and Rob Sicade. Having been keen readers of 48° North for many years, Teresa was delighted to contribute the following: We’ve been sailing since 1993


generally racing OPB (other people's boats) in Seattle for years with Corinthian Yacht Club and any chance we got. We learned to sail with the University of Washington Yacht Club while in college and realized that we both love to travel and love to sail. Hence we named our boat Yohelah which means Eagle in the Salish language. It seemed appropriate as Rob is a Puyallup Indian. Our cruising plans are open ended,


with occasional work stops as needed. Cruising relaxes me! When we're home working I am totally a Type A, while Rob is more mellow and laid back. I do nearly all of the cooking and one


of my biggest priorities in the galley is keeping it clean and bug free. The galley has deep double sinks, lots of counter space, a three-burner propane stove with oven, a 7.5 cf fridge and 2.5 cf freezer, and lots of food stowage for a 40' boat. My favorite galley gadget is my


little steel toaster I found at Sure Marine in Ballard. It works perfectly on the propane stove. Recent additions include an apple corer and olive pitter. Both seemed frivolous when I bought them, but they take up little space and are very handy.


Occasionally we each get seasick 48° NORTH, OCTOBER 2011 PAGE 24


Add bananas, oats, milk and mix well. Combine dry ingredients and add to wet. Beat just until moist. Spoon into loaf pan coated with cooking spray. Bake 1 hour 10 minutes.


Our favorite food at sea is most definitely fresh


The Galley of “Yohelah” by Amanda Swan Neal


on our first day out after a long break for which we take Stugeron. Banana bread is always a favorite comfort food and a great breakfast for us. After about day four, when we’ve gotten over our seasickness and are into a pattern, there’s a pile of ripe bananas which I've now discovered can be frozen for later batches. This recipe is a good one because it only contains ingredients easy to find in remote places. Okay, I didn't say it was low-cal, but it's easy and yummy. On passages we rarely need to worry about consuming too many calories.


Banana Bread


1 cup packed brown sugar 7 tablespoons vegetable oil 2 eggs 1 ⅓ cup mashed bananas (2 large) 1 cup oatmeal ½ cup milk 2 cups flour


1 tablespoon baking powder ½ teaspoon baking soda ½ teaspoon salt ½ teaspoon cinnamon Preheat oven to 350°F. Combine first three ingredients and beat well.


caught fish. Rob’s fish cake recipe is a winner; it's a terrific way to use up leftover fish. They're both yummy and filling, which is great because we generally only have one meal a day (with nibbles between) while we're on passage.


Rob's Fish Cakes


1 lb. fresh fish - cooked and flaked 2 eggs - beaten


2 tablespoons mayonnaise 1 tablespoon mustard ¾ cup bread crumbs ½ teaspoon black pepper ⅛ teaspoon cayenne pepper ¼ cup scallions - diced ¼ cup green pepper - diced 1 tablespoon butter Combine all ingredients. Pan fry


in oil until brown on each side, about 3 minutes. Serve with a hot and sweet Thai dipping sauce.


Our favorite in-port recipe is BBQ


pizza with a group of friends. It's a perfect party meal; yummy, filling, and lots of fun. Along with the pizza dough I make a pizza sauce using tomato paste, Italian seasoning, garlic and onion. Everyone brings toppings to share including cheese, which gets grated into a big bowl. We create a pizza bar potluck and everyone makes their own combination of toppings.


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