Tuesday, December 18, 2018
Nicole Hartshorn - The River Gal - has been featured in “Thousand Island Life Magazine” and “Sea Ray Living”. Nicole is also the author of “River Entertaining: Food and Drink Ideas for Boaters in the Thousand Islands”, published by Friesen Press. Although boats have been washed-up, wrapped-up, andMonday, December 17, 2018
Fiona Sims writes about food, drink and travel for many publications from “The Times (of London)” to “Food & Travel,” and “Decanter.” She is the author of four books, including “The Boat Cookbook,” and her most recent, “The Boat Drinks Book,” both published by BloomsburyThursday, November 1, 2018
Whether you’re docked at a marina, a yacht club, or even right outside on your private dock, we all have one thing in common – our love for boating! Captain Tom, the skippers, and I keep our Sundancer at a marina in the charming little town of Clayton, NY. Clayton is known for its unique restaurants, award-winningMonday, October 29, 2018
I go to Venice for the bar food. Not the art, which is fabulous, or the palazzos, which are majestic, but the cicchetti. These small bites reign supreme in the bàcari, Venetian bars. It’s where a Venetian goes to drink a spritz (between 6 and 8pm), a blend of Aperol or Campari and three-quarters Prosecco, topped up with aWednesday, August 22, 2018
I first made a version of these soon after I got my hands on Honey & Co’s debut cookbook. The Honeys, as I call them, are husband and wife team Itamar Srulovich and Sarit Packer, who run one of my favourite London restaurants, Honey & Co. With its whitewashed walls and Moorish tiled floor, it has a Levantine menu thatMonday, August 20, 2018
My name is Nicole Hartshorn, THE RIVER GAL. I am a wife, mother of two small children, and author of River Entertaining — Food and Drink Ideas for Boaters in the Thousand Islands. My husband, Captain Tom, our two children (the skippers), and I are avid boaters on the St. Lawrence River. For those of you who are not familiarFriday, June 22, 2018
CAPTAIN’S CUCUMBER BITES Stock your galley with: 1 large cucumber 1 container of your favorite hummus 1 cup of freshly chopped chives 1 fresh lemon Instructions: Wash cucumber and cut into 1/4 inch slices; you should get about 20 slices or so. Lay cucumber slices flat on a serving platter and top each one with a tbsp ofThursday, May 31, 2018
This is as complicated as Sunday lunch gets on the boat. Instead of roasted potatoes, there are mashed garlicky beans lifted with fresh cilantro, and instead of a steak, succulent chops with an aromatic rub – and all without spending too long at the stove. Serves 4 Ingredients: 8 lamb loin chops 2 tbsp olive or rapeseed oil 4Wednesday, March 28, 2018
This sweet treat is very simple and quick to make with ingredients you may already have in your pantry. They can be baked on a boat with a small oven or made ahead of time, stored and eaten on the boat straight from your storage container, but a little warm up is best! Apple Pie Taquitos Prep Time: 15 mins Cook Time: 15-20 minsMonday, March 26, 2018
Looking for a delicious and boat-friendly snack or appetizer? This Black Bean & Corn Salsa is ideal and it even qualifies as a healthy choice. It’s fast to make and even better when made a day or two ahead of time. Two added bonuses are that none of the ingredients need to be refrigerated and there’s nothing to spoil
