Learning to Sail via Blogs

This is so confusing to me. As a nubie, I'm making trails all around the features of this blogging site. I just hope I can find my way back again without having to go back "home" and log in again. It seems easy but perhaps therein lies the problem: I have it figured out and I'm making it harder than it needs to be. We will see.

Too many things to learn in too little time. Why the rush? That's just the way it is now. Rush to get this done, rush to get that done. Have to hurry to get to the next project. Why? Because time flys so fast these days that it's just unbelievable. I've been trying since 1:30 this afternoon to find out how to link my web site to the blog...or the other way around...link my blog to my web site. I'm close but haven't gotten there yet. I have found a bunch of helpful hints along the way. I think this is going to be loads of fun, once I get a handle on it. I love to write and this will give me the opportunity to try some things out. But this is how time flys...just a minute ago it was 2:00, now it's 3:30. You see what I mean?

Meanwhile, back a the marina, our beautiful little boat is sitting there waiting for us to come and spend the weekend. I will have to make some time. It will be better in a week or so when the weather gets a bit warmer. Right now it's too cold for me to sit down there in the wind. I have learned a lot about cooking onboard and thought I'd dedicate most of this blog to that end. Cooking in such small quarters on such tiny equipment takes practice. In the beginning, I took everything (like I did for camping) but the boat just doesn't have room for everything. I have learned to prepare dishes at home and then just reheat them onboard. Dishes like salads and fruit can be prepared and bagged at home. Then add the condiments and dressings when we are ready to eat. Sometimes just taking a salad is nice...we can always dinghy on over to the yacht club and pick up a real nice pizza.

Cooking breakfast on the boat is by far the most fun. The aroma of bacon, onions and potatoes frying get the attention of any passersby. Oh...I have to stop this right now. All I can think about is food. It must be dinner time. Yes, that's what's going on. It's time to get dinner going so we can eat before dark. Bye.

Cookin it up a Notch

Day after day, cooking the same since what seems to be the beginning of time. I'm giving my old recipes a face lift. And they are taking it well! Short cuts and new flavors to the old tried and true recipes are adding new life to same-o, same-o meals. Try this one:

Pot Roast - Classify as at least two notches up...this is a good one!

Place a 3 to 4 pound pot roast in a roasting pan. Lay rings of a sliced onion on top. Pour 1 can of tomato sauce over all and then 1/2 can of water. Add 4 to 5 toes of sliced garlic evenly scattered. A teaspoon or two of vinegar goes in next. Then sprinkle about 7 to 10 whole cloves over all. Salt & pepper to taste. Cover tightly with foil. Place in 350 degree oven and bake for 2 to 3 hours depending on the thickness of the pot roast. It will be done when the meat is tender. Adding carrots and potatoes (or yams) during the last hour is also recommended if you want a one pan meal. And they are delicious in this sauce.

Try it and let me know what you think.
Gramma Franicakes