Steve and Ginny head out for Pine Island and parts south for their shakedown cruise.  Stay tuned for updates.

Steve and Ginny’s blog page

Steve and Ginny’s Picasa photo album

Steve & Ginny Sea Pearl Mods Update

12/10/09

This is Steve Ladd writing, with Larry and Ginny taking the pictures. 

Ginny and I got back to Larry’s house on October 6 and recommenced work on Thurston. That’s right, our boat has  finally has a name! You see, Ginny’s cat, Thurston died. Ginny was totally broken up by it. But at least we now know the boat’s name, in the tradition of my own Squeak (see my book Three Years in a 12-Foot Boat) , which I named after my own dear departed cat.

We had to finish our boat so we could finally go cruising. We had pretty well finished the cabin top and the storage/tankage/water ballast system. We had started the lazarette (aft storage locker) and the sliding-seat rowing setup. Now we:

• finished the latter two projects
• painted the interior and various exterior parts
• applied bottom paint (we’re headed for salt water)
• made cabin cushions (a mattress in four parts) from Dryfast foam and outdoor fabric, and)
• many other smaller yet quite important projects.

Now I’ll let some pictures tell the story.

Steve and Ginny pose for their last picture on the road as they head out for Florida. We will miss them sorely.  We are excited for them, however, as they strike out on their exciting new mission: beach cruising and living aboard a heavily modified SeaPearl 21.  Wish them luck, and fair winds!!

Layout aboard Thurston. Drawing by Ginny

FOOD!!!

 Basic:

Veggies (fresh: carrots, green pepper, cabbage, broccoli, cauliflower?), canned:  diced tomatoes, peas, green beans, corn) 

Fruits (bananas, apples, oranges, mangos, papaya, pineapple)

Noodles

Rice

Beans

Oatmeal

Fake Meat

Eggs

Real Meat (Virginia Ham or Summer Sausage)

Tomato sauce

Mayo (packets) & Mustard

Peanuts

Jam

Cooking Ingredients:

Veggie Stock

Cornstarch (stir in a little bit of cold water)

Whole Wheat Flour

Crisco/shortening/Butter

Powdered milk

Chocolate Chips

Coconut

Baking power (2-3X amount of baking soda)

Sugar

Yeast

Olive Oil

Vinegar

Spices: Salt, Pepper, Curry, Garlic powder, Italian seasoning, Cinnamon, Onion Powder

RECIPES:

BREADS

Whole Wheat Bread:

2 tbsp. yeast
2 c. lukewarm water (16 oz.)
1/4 c. honey (2 oz.)
3/4 c. olive oil (6 oz.)
2 fresh eggs
6 c. whole wheat flour
2 tsp. salt

Dissolve yeast in water and honey for about 5 minutes. Place all ingredients in mixing bowl and knead until it loosens from sides of the bowl. Place in large oiled bowl, cover and let rise until about double. If you push an indent into the dough about an inch, it should remain if the dough has risen sufficiently. It isn't unusual for the entire process to take a number of hours. .Be sure it is in a warm place. Remove and shape into loaves, rolls, or buns.  Bake at about 375°F. until browned.If the bread looks browned on the top, tip it out of the pan and tap on the bottom. It should sound hollow and the loaf should be light in weight. If not, return it to the oven to cook a bit more.

Boiled Bread

Form dense  dough into bagel shape, let rise, slip into rapidly boiling water.  Remove when firm.  Fry in lightly greased pan to dry and brown.

Campfire/Grill Bread

Raise bread in pan with empty tuna cans and/or rack.  Put pan in fire on warm coals.  Cover with lid.  Put coals on top of lid

In Pressure Cooker

Use Rack.  Put small pot (or food can covered with aluminum) with raised dough inside.  Let it rise again.  Steam 20 min at pressure

Banana Bread

2 cups whole wheat flour

1/4 cup wheat germ

1 teaspoon salt

1 teaspoon baking soda

1 1/2 cups mashed bananas

1/4 cup vegetable oil

1/2 cup honey

2 eggs

1 teaspoon vanilla extract

1. Grease pan.
2. Combine oil, honey, eggs, vanilla, sand mashed bananas in a bowl.
3. In a large bowl, whisk together flour, salt, and baking soda. Make a well in dry ingredients, and add the banana mixture. Mix together until dry ingredients are moistened. Pour batter into prepared pan.
4. Bake 1 hour in oven (350). Test for doneness, and cool on wire rack.

Whole Wheat Biscuits

2 tbsp oil

1 tbsp sugar (optional)

1/4 c butter (optional)

1/2 tsp. salt
2/3 -> 1 c. milk
2 c. flour
4 tsp. baking powder
2 tsp. sugar

Stir dry ingredients, add milk and oil, stir until just moist.  Add more milk if needed.  Cook on greased cookie sheet.  pat or roll 1/2 inch thick.Bake 10 to 12 minutes at 400 degree oven. Handle as little as possible to keep flaky and light.

Tortillas

2 cups flour
1/2 teaspoon salt
1/4 cup oil (or non-hydrogenated lard)
2/3 cup warm water

Combine ingredients to form a dough (by hand or using a good processor or stand mixer).

Cover dough with plastic wrap or foil and allow to rest for 30 minutes.

Divide into 12 portions and roll each into a ball. Press into a thin flat circle using a tortilla press or roll out with a rolling pin until approximately 1/8 inch thick.

Lightly brush pan ; heat the pan and wipe off any excess oil.

Bake tortillas until crisp on both sides, turning once.

Pitas

1/4c lukewarm water

1 tsp active yeast

1/4  tbsp olive oil

1/2 tbsp honey

3/4c room temp water

1c whole wheat flour & 1 1/2c all purp. Flour (i.e. 2 ½ cups flour)

1tsp salt

Stir yeast and luke warm water (1/4c) until creamy. Oil, honey, water in bowl, add flour and yeast mix.  Stir until rough dough.  Cover and sit 20 min.  sprinkle salt, knead 10 min until smooth and springy.  Put in clean bowl, cover and let double (hours?).  divide into 8 balls (can cover with damp towel and let sit another ½ hour.  Roll out 3/8 thick.  Place on hot pan, cook 2 minutes per side

Breakfast

Oatmeal

1 ½ c oats

1 ½ c water

Cinnamon

Salt (optional)

Banana/apples/fruit (optional)

Boil water (put fruit in while boiling or after, depending on desired consistency), add oats, cook to desired consistency. Add seasonings.

Whole Wheat Pancakes:

1 cup flour

1 tablespoon baking powder (max)

1/8 cup sugar

¼ teaspoon salt

1 tablespoon oil per cup of dry mix

Milk to consistency

(optional) cinnamon, bananas

Others:

French Toast (soak bread in egg, fry)

Egg w/ a hole in it (tear hole out of bread sized for yolk.  Put on hot pan, break egg  over pan and land into bread hole.  Fry both sides, try not to break yolk)

Toast (fry bread in oil)

Lunch/Dinners

Wheat Meat

1 cup flour to a little over ½ cup water.  Make into dough.  Rinse while working with it until water runs clear.  Simmer 30 min in seasoned boiling water

Beans

IN PRESSURE COOKER:

Speed Soaking: 3 cup water to 1 cup beans, plus 2 tspn oil.  Bring to high pressure under high heat.  For Small beans (navies, adzuki, pinto, baby lima) turn off heat.  For medium beans (great northerns, red kidneys, black) cook 1 minute.  For Big beans (chickpeas, black soy, fava) cook 3 minutes.  Allow pressure to come down naturally.  Drain water.

Cooking “dried” beans: cover beans approx 2” with water plus 2 tsp oil.  Bring to high pressure.  Small beans cook 8 min, Medium beans cook 10 minutes, Large beans cook 12 minutes. Rough Estimate (see:pressure cooking time chart for individual beans)

W/O PRESSURE COOKER

Soak all day(8-12 hours) in room temp. water. Cook with enough water to cover beans for 1-3 hours  or until desired consistency

Whole Grains

1 cup grain, 3? cup water, 1tbsp oil, ½ tsp salt, makes 2 cups  Do not fill cooker beyond half way.

Brown rice, whole oats, pearl or black barley = 15 minutes, wild rice=22 minutes

Release pressure immediately under cold water.  Simmer if not done.

White Rice: 3 cups rice, 4 ¼ water – cook 3 minutes, allow pressure to come down 7 minutes, then quick release

Stew:

Veggies & Fake Meat or Beans

Potatoes

Stock/water

1tbsp corn starch per cup liquid (put in near end – i.e. don’t boil)

Salt and Pepper, other spices to taste

Stir Fry:

Veggies, Fake Meat or Beans

Stock/water

Egg

Curry

Garlic/pepper/salt

Fake Hamburger Helper:

Fake Hamburger

Noodles

Veggies

Tomato Sauce

Cheese

Cornstarch/Flour to thicken

Spices (Garlic, Salt, Pepper, Onion Powder)

Put all ingredients in pot with water about 3/4up. Boil, then simmer covered about 15 minutes or until noodles are tender and veggies cooked.,

Pasta Noodles:

1 c. flour
1/4 tsp. salt
1 egg
1/2 egg shell cream or milk

Mix together. Divide in two. Working with half of the dough at a time, roll out to 1/16 of an inch. Cut into strips of desired width.

Simple Cream Sauce

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup heated milk

Melt butter in a saucepan over medium heat. Add flour and stir until mixture is well blended. Gradually stir in hot milk. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens. Simmer, stirring frequently, over very low heat for 5 minutes. (optional: add cheese, cook until melted)

Biscuit Gravy (1):

1/8c olive oil

1/2c whole wheat flour

1 1/2c water or milk

Black pepper, garlic powder

Heat oil over medium.  Gradually add 1/2c flour, stirring so it is totally soaked by oil. Add 1 1/2c water or milk, stirring until proper consistency.  Add spices to taste

Biscuit Gravy (2):

2 tbsp butter

2 tbsp flour

2c milk

Spices to taste

Melt 2tbsp butter, mix in 2 tbsp flour then 2 c milk.  Whisk, cook over medium heat until boiling, simmer 2 minutes.  Add spices

Borsch

• 6 cups water
• 3/4 tablespoon salt
• 1/2 cup finely chopped carrots
• 1/4 cup chopped green bell pepper, divided
• 1/2 stalk celery, chopped
• 1 medium beet
• 1/2 cup canned peeled and diced tomatoes
• 3 potatoes, quartered
• 1/3 cup butter
• 1/2 cup chopped onion
• 1 1/2 cups canned tomatoes
• 3 cups finely shredded cabbage, divided
• 1/4 cup heavy cream or milk
• 3/4 cup diced potatoes
• 1 tablespoon dried dill weed
• 1/4 teaspoon ground black pepper to taste
• salt and freshly ground black pepper to taste

1. Place water, salt, carrots, 1/2 of the bell pepper, celery, beet, tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil.
2. Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender, approximately 5 minutes. Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes. Remove 1/2 cup of sauce from skillet, and set aside. Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender.
3. Remove beet from boiling liquid and discard. Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream. Mash together until smooth.
4. Return the 1/2 cup of reserved onion-tomato sauce to the stock pot. Stir in diced potatoes, and simmer until just tender but still firm, approximately 5 minutes. Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes. Reduce heat and simmer a few minutes more. Stir in remaining bell pepper, season with black pepper, and serve.

Green Borsch

1/2       gallon water

2         potatoes, chopped

3         carrots, chopped

8         cups spinach

2         eggs

1/2      tsp black pepper

1         tsp salt

1/4      cup lemon juice

1. Bring water to boil over medium heat.

2. Add chopped potatoes, chopped carrots, black pepper, salt.

3. When potatoes and carrots are moderately cooked (still firm in center) add fresh spinach.

4. Turn heat down to a lower level (just a simmering boil).

5. Once the spinach has wilted add 1/4 cup lemon juice.

6. In separate dish scramble eggs.

7. When spinach is fully wilted and potatoes and carrots are cooked to desired tenderness, slowly pour scrambled eggs into soup, stirring vigorously as you pour.

8. Allow soup to come back to a low boil, once it does, the soup is ready.

Corn Chowder

1 (14.5 ounce) cans chicken broth

1 (15 ounce) cans whole kernel corn

1 carrot

1 ½ cups diced potatoes

1 (12 fluid ounce) cans evaporated milk

1/6 cup butter

salt and pepper to taste

In a large pot over medium heat, combine broth, corn, carrot and potatoes. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are just tender.  Stir in evaporated milk and butter until butter is just melted. Season with salt and pepper and serve at once.

Fish?

Fish is cooked when it is opaque. A reliable doneness test is to check if the fish 'flakes'. Insert a fork or knife gently into the thickest part of the fish and twist. The flesh should begin to separate along the natural lines. Marinating fish adds flavor and moisture to the flesh, but any marinating should be very brief. If fish flesh sits in acidic ingredients for more than 30 minutes, the acid will begin to denature the delicate protein, and you'll have a mushy fish when it's cooked. Even richer flesh of salmon and tuna should only be marinated for about an hour.  Marinades include oil (extra virgin olive oil provides the best flavor) and an acidic ingredient like chopped tomatoes, red wine vinegar, or lemon juice, along with seasonings including salt and pepper. Depending on your tastes, seasonings can range from chopped jalapeno peppers and crushed red pepper flakes to fresh thyme leaves and parsley.

Fish and Chips:

4 fish filets, fully thawed
1 cup flour
2 eggs
1/2 cup cold water, buttermilk, or beer

·  Mix the batter ingredients together. First, mix the ingredients for the batter (flour, eggs, and liquid) together in a bowl until no large flour lumps remain. Then coat the bottom of the pan in oil, and heat it over medium-low heat.

·  Dip the fish. Dip each fish filet in the batter mixture. Make sure each piece is fully covered in the batter.

·  Fry the fish. Place each fish filet gently into the pan of hot oil, being careful not to splash the oil. Fry the first side until it becomes golden brown, and then flip over and repeat until the second side is also golden brown. It should take about 4-7 minutes per side. When the fish is done, remove it and lay on a paper towel to allow the excess oil to drain.

Fish Chowder:

1 ½ lb fish fillets

1 cup broth

1/2tsp salt

Dash pepper

1 ½ c diced peeled potato

¾ cup diced carrot

1 small onion finely chopped (optional)

2 tbsp butter

2 tbsp flour

2 cup milk

Cut fish into small pieces, put in pot with broth, seasonings, potatoes, carrots.  Cook covered for 15 minutesuntil veggies are tender.  In medium sauce pan sauté onion in butter until tender.  Stir in flour until well belended. Gradually add milk, stirring constantly.  Stir and cook until thickened.  Add to cooked veggies and fish, cook 5-10 min.

Tuna and Cheese Soup

1 can tuna

10 oz broccoli

3 tbsp butter

2 tbsp minced onion

3 tbsp flour

1 tsp seasoned salt

¼ tsp salt

1/8 tsp pepper

4 cup milk

1 cup shredded mild chedder or American

Drain tuna, cook broccoli (reserve 1/3c cooking liquid)

In different pan melt butter over low. Add onion until tender, blend in flour until smooth and bubbly.  Stir in seasonings, gradually add milk stirring constantly.  Stir in reserved liquid.  Stir constantly until sauce is smooth and thick.  Stir in tuna, broccoli and cheese.  Heat until cheese melts.

Other Meals:

            Egg Salad (boiled egg, mayo, mustard, spices)

Magic Sandwich (cheese, carrot, avocado, cucumber, tomato, potato chips, vinegar, mayo/mustard)

Tuna Salad

Burrito (beans/rice, veggies, tortilla, spices)

Desserts:

Coconut Cookies

2 cups flaked coconut

1 Tbsp. butter, softened

1 Tbsp. milk

2 cups milk chocolate chips

1 cup semisweet chocolate chips

In small bowl, combine coconut, butter and milk. You may need to add more milk if necessary so mixture holds together, depending on the moisture content in the coconut. Form into 1" balls and place on waxed paper.

Melt chocolate chips on stove stirring constantly. Let cool slightly. Dip coconut balls in chocolate, place on waxed paper. Refrigerate to harden chocolate.

No Bake cookies

2 cups sugar

¾ cup butter

2/3 cup milk

1 pack instant pudding

3 1/2cup quick oats

½ tsp vanilla

Mix sugar, butter and milk

Boil 2 minutes

Turn off heat and add pudding oats and vanilla. Mix well and let stand 5 minutes. Drop spoonfuls on wax paper.

Milk Chocolate Peanut Butter Bark

2 cups milk chocolate chips

2 cups peanut butter chips

1 cup chopped salted peanuts

Line a cookie sheet with foil or parchment paper and set aside. Melt 1-3/4 cups milk chocolate chips and all of the peanut butter chips in a large saucepan over low heat, stirring frequently, until smooth. Remove from heat (or microwave) and stir in remaining 1/4 cup of the milk chocolate chips until mixture is smooth. This step helps temper the chocolate so it will stay solid at room temperature. Stir in peanuts.

Spread mixture on prepared cookie sheet and refrigerate about 1 hour to harden candy.

Rice Crispy Treats

3 tbsp butter

10 oz bag of marshmallows

6 cups rice crispies

Melt butter over low heat.  Add marshmallows, stir until melted.  Remove from heat, add cereal, stir until well coated.  Press into pan, cut

Chocolate Oatmeal Cookies

4 oz butter

½ cup milk

2 cup sugar

1 cup semisweet chocolate chips

3-4 tbsp peanut butter

3 cup oats, 1 tsp vanilla

Combine chocolate chips, peanut butter oats and vanilla in bowl.  Combine butter milk and sugar in saucepan, bring to rolling boil for 1 minute. Combine with dry mix, stir well. Drop spoonfuls onto wax paper

CampFire Banana Boat

Slit banana, alternate chocolate and mini-marshmallows, wrap in aluminum, place at edge of fire.

NOTES