land – more fish, salads, fruit and less fast food. At home I’d grab a chocolate bar when I was driving around for work, but of course I can’t just drop into 7-Eleven now.


Super Chocolate Brownies 4 eggs


2 cups sugar ⅔ cup vegetable oil 4 squares unsweetened chocolate melted & cooled 2 teaspoons vanilla 1 ⅓ cups flour


1 teaspoon baking powder ¼ salt Beat eggs until thick and pale in


color. Gradually add sugar and beat until well blended. Stir in oil, chocolate and vanilla. Combine flour, baking powder and salt – add to chocolate mixture, blending well. Spread in greased 13x9 inch pan. Bake at 350 degrees 25-30 min. Cool in pan on cake rack. Cut in 2” squares. Makes 24 rich, moist and chewy brownies.


I keep track of our provisions on


a spreadsheet and make the menus and shopping lists. We will often shop together. I’m always concerned about running n essential food item, so when I’m in a store and see items I need I buy them then & there. New to my galley is a yogurt maker (Easiyo) that I bought in French Polynesia. We love eating yogurt for breakfast, so I’m excited about being able to make it myself when we’re at sea. New Light Cooking by Ann Lindsay


is my favorite cookbook and our must have galley items are a sharp knife and non-skid dinner bowls from Galleyware. My advice if you like to entertain and love your good kitchenware from home: take some of it with you. Use bubble wrap and non slip matting to protect it. I also have special provisions from home like – fig spread from Granville Island that is great on Brie cheese, and red pepper jelly – good with cream cheese. When in port we’ll make sure we have nice wine for special dinners like the following.


Mustard-Herb Grilled Lamb 12 small lamb chops or a leg of lamb 1½ teaspoons chopped fresh thyme (or dried)


Peanut Butter Chicken (or Pork)


3 chicken breasts 2 cloves garlic


3 tablespoons hoisin sauce 2 tablespoons peanut butter 1 tablespoon fresh grated ginger 1 tablespoon soy sauce 1 tablespoon vegetable oil 1 tablespoon lemon juice fresh chopped coriander to taste Mix ingredients together and pour


on chicken or pork tenderloin. Marinate, then stir fry or barbeque. Serves 4.


Amanda has just returned from


Beth & Norm in Moorea on their Saga 43, “Sarah Jean.”


1½ teaspoons chopped fresh rosemary (or dried)


2 garlic cloves - crushed


her South Pacific sailing expedition season and this month is presenting at the Toronto and Chicago Boat Shows whilst preparing for the Seattle Boat Show with seminars February 3, 4 & 5. Details on www.mahina.com


2 tablespoons Dijon mustard ¼ cup soy sauce


2 tablespoons vegetable oil Mix ingredients altogether and


pour over lamb to marinade or you can spread on lamb while barbecuing.


Visit our booth at the


Seattle Boat Show 2012


January 27th to February 5th go to


www.porttownsendrigging.com for a complete schedule of talks by Lisa Vizzini


and Winch Maintenance demos


Special boat show pricing on


Lewmar Winches Come check out our display!


Your professional rigging partner ★www.porttownsendrigging.com 48° NORTH, JANUARY 2012 PAGE 39


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  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114