Pizza on the BBQ


2 cups bread flour ½ teaspoon salt ½ teaspoon sugar 1 pkg. quick rise yeast ¾ cup warm water 1 tablespoon olive oil Combine first four ingredients in a


large bowl; make a well in the center. Combine water and oil; add to flour. Stir until mixture forms a ball. Turn dough onto floured surface; knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in warm place (85°) free from drafts - 45 minutes or until doubled in bulk. Punch down, cover and let rest 10 minutes. Divide into three and roll out on lightly floured surface to form pizza bases. Grill on low heat until bottom browns. Remove to a plate sprinkled with cornmeal - uncooked side down. Cover with toppings and return to grill until cheese melts. Makes three crusts.


After our first year in Mexico, it


quickly became apparent that I was going to have to learn how to make food we call "ethnic" at home. My friend Nicole's grandma is Greek and taught her how to make real Greek food. Nik spent an entire Sunday sharing secrets and recipes with me; the following recipes make a great trio of appetizers. My galley/ cooking advice to cruisers is to stock up on potluck and happy hour recipes, you can't have too many. There are more tasty recipes at: www.svyohelah.com


Pita Bread 1 pkg yeast


2 cups warm water 2 tablespoons sugar 1 teaspoon salt


3 tablespoons olive oil 5-6 cups flour Proof yeast by combining yeast,


water and ⅛ teaspoon of sugar. If mixture is bubbly after 10 minutes the yeast is good. Beat in salt, oil and 2 cups flour. Let stand 5-10 minutes. Add 3 more cups of flour, knead just until not sticky. Put in oiled bowl and cover with plastic wrap. When dough is doubled flip over and let rest. Roll into 6 balls, stretch and roll into ¼" thick rounds. Cover and let sit ½ hour. Bake at 450°F about 5 minutes on each side. Makes enough for 8 people.


We look forward to meeting more of the area's sailors at upcoming boat shows, cruising rendezvous and racing events.


To find your sailmaker, visit UK Sailmakers Northwest www.uksails.ca or call 1-800-563-7245


UK Sailmakers NW FAST SAILS THAT LAST


48° NORTH, OCTOBER 2011 PAGE 25


Feta-Mezes This is a sinfully delicious spread


for Pita’s that’s also tasty on grilled chicken. 8 oz. cream cheese 8 oz. feta


2 cloves garlic


1 tablespoon dried parsley 1 teaspoon dried oregano ½ teaspoon dried thyme black pepper 1 tablespoon milk


Tzatziki


1 cucumber - peeled and seeded 2 cups plain yogurt


½ red onion - finely chopped salt & pepper 1 teaspoon dried or 1 tablespoon fresh dill 1 tablespoon olive oil 1 tablespoon lemon juice 2 cloves garlic Grate cucumber and squeeze to


remove water. Combine with remaining ingredients. The longer it sits the better it gets.


This month after savoring the flavors


of Noumea, “The Paris of the South Seas” Amanda sails to Brisbane, Australia. To see if there’s roo meat on the “barbe” mate, sail to www.mahina.com


I LIKED THE SAILS AND SERVICE SO MUCH, I BOUGHT THE COMPANY.


It has long been my belief that sailing is a sport of greatness. Not in the stereotypical 'large yachts as symbols of wealth’ way, but in the sense of the greatness it lets us individually achieve. It is about the small victories: getting to the sacred cruising spot a day before the crowds; calling the shift and nailing the perfect gybe. This continual pursuit of these small victories is what drew me to the sport and I think is also a draw for so many others sharing our race courses and cruising havens.


I feel very fortunate to now be in a position to support the sailors of the Pacific Northwest that are chasing their own sailing pursuits, and to be able to cultivate the next generation of sailors.


When coming into the Sidney loft after owning our Catalina 42 for a few years, the UK Northwest team was amazing in helping us bring our sailing up to a higher level. We ordered new sails through Tim, and Sharon and her loft team kept us going with amazing repair service. So we didn’t hesitate to step-up to lead this team when Tim presented us with the opportunity.


Stuart & Joy Dahlgren


Lowtide


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