Monday, January 29, 2018
Our first few weeks of cruising taught us the importance of happy hour for socializing with other boaters. We quickly discovered that it was imperative to have a bunch of recipes for easy-but-delicious appetizers, whether we were hosting new friends on our boat or wanted something to take when we went to theirs. We also learned thatFriday, November 10, 2017
Meeting people and trying foods from all over is a fun part of cruising. Dave and I enjoy trying local specialities as we go from place to place, as well as picking up new recipes from other cruisers. Over the years, we've learned to make a number of dishes from the people we've met. It usually starts with a casual conversation atFriday, November 3, 2017
This is a quick and easy soup to make and it is very tasty! You could also use leftover Thanksgiving turkey in place of the rotisserie chicken. King Ranch Chicken Soup 1 (10.5-oz) can cream of chicken soup 1 (10.5-oz) can cream of mushroom soup 2 (10-oz) cans Rotel diced tomatoes and green chiles, undrained 5 cups chicken broth 1 tspSaturday, September 23, 2017
The public again this year is invited to purchase surplus salmon that has been harvested at Michigan Department of Natural Resources weirs located in the northern Lower Peninsula. Seasonal salmon runs include large numbers of fish returning to their native streams to spawn and die. The DNR maintains multiple sites (weirs) whereThursday, September 21, 2017
Fresh bread is a wonderful treat, whether with dinner or toasted for breakfast. This English Muffin Bread is the perfect boat-friendly recipe, with no kneading, no need for a lot of counter space, and less than 10 minutes prep time – giving you plenty of time for all the other fun activities on board! Even better, it only takesThursday, September 7, 2017
Football season is here! This beer dip is super simple and is great for game day get-togethers. This can be made in advance or assembled in minutes. Enjoy!! INGREDIENTS Two 8 oz. packages of cream cheese, softened 1/3 cup beer or nonalcoholic beer 1 envelope dry ranch dressing mix 2 cups shredded cheddar cheese DIRECTIONS In aThursday, August 10, 2017
INGREDIENTS 1 1/2 lb. Raw Shrimp, peeled and deveined 1 1/2 Cup Cucumber, peeled and diced (1/2 inch pieces) 1 1/2 Cup Tomatoes, seeded and diced (1/2 inch pieces) 3 Jalapeños, seeded and finely chopped 1 Cup Red Onion diced (1/2 inch pieces) 4 Tablespoons Fresh Cilantro, finely chopped Juice of 4 Limes (About 8 Tablespoons)Tuesday, July 11, 2017
The 4th of July was always special when I was a kid. We’d have a big family get-together on the lake where we lived, with everyone bringing a special dish to share. We’d all spend the day in and on the water, and one year my cousin even proposed to his girlfriend. The next year, married, his new wife brought FirecrackerMonday, June 5, 2017
By Carolyn Shearlock, TheBoatGalley.com and co-author of "The Boat Galley Cookbook" One thing I’ve always loved about the boating community is how everyone shares knowledge. Long before we heard the phrase “paying it forward,” boaters just did it. Someone would teach you something and later on you’d pass it onFriday, December 18, 2015
My husband, Dave, teases me about being a Michigan girl and tells me I’m not supposed to get cold in the winter. I reply that it’s not that we don’t get cold, we just know how to warm up! I first had Hot Buttered Rum after the end-of-year regatta at the Indianapolis Sailing Club, where I crewed on a friend’s
