Showing posts with label Cooking aboard. Show all posts

2 salads

Put fruits in your salad boys and girls! Strawberry and mango is a favorite. The sweetness of them both cuts well with the peppery arugula and a tangy black pepper/lemon/cilantro dressing.
Tacos used to be a favorite back in the old times, this variety is easy and good for you: Heat olive oil, salt, pepper, cumin and a tiny amount of cayenne pepper in a pan. Throw in some properly cut raw organic walnuts. Mix around, let it all get warm and well incorporated, and serve over a salad of choice. I do like a basic lettuce-tomato-cucumber-onion bowl with this (you could pan fry thin slices of onion in the pan before you add the spices and walnuts too if you fancy.) Eat as a salad or wrap it all up in a nice little bread.

3 comments

wellness from within


What's a better way to start a day than with a glass or plate of natural organic goodness from mother earth? 

Being exposed to cold weather like this, it is important to keep skin and body hydrated with natural oils. You can splash as much expensive creams and oils on the surface, but it is from the inside that you'll find balance and peace for everything in life.

I've lost quite some weight lately due to the fact that I very seldom eat meat and dairy, so I need to top up my oil levels with the help of other sources. Due to both weight loss and the fact that I'm not 25 any longer, my skin has lost much of the elasticity and fullness (baby face) it once had. It could be considered beautiful when a face gets more character with age, but once the production of collagen slows down as it does for everyone after a certain age, imperfections and lines will also be highlighted. 

I never had perfect skin, I've dealt with mild teenage and hormonal acne that I've been able to keep under somewhat control, and not before now (unfortunately this late in life) have I fully understood the importance of how my diet, lifestyle and environment impacts the look of my face.

I don't believe much in overpriced medication or expensive chemical treatments and branded cremes, but I embrace organic skin care products and think they do good in every day maintenance. What is of greatest importance though is a well balanced lifestyle and food intake.

My everyday philosophy is therefore:
  • To drink as much water that seems reasonable. I guess I could squeeze in almost a gallon/3l per day. Water is such a tricky question yet so necessary for our existence. If I don't have access to tap water with a good carbon filter on, I purchase spring water in BPA-free bottles which unfortunately is super destructive for the planet, not to mention expensive. To produce our own drinking water from sea water is obviously the best thing for us, but the water maker on the boat can't be used when in a marina due to the polluted water in harbour areas, and to purify the water that comes from the city, is also not an option as the membrane of the water maker would get destroyed with the high amount of chlorine that they use in the regular water circuit. In many developed countries you can still find good drinking water straight from the tap but I wouldn't trust it completely outside of Scandinavia and some other European countries. Not sure how it is in for example Australia, New Zealand and South Africa?
  • Brisk walks provide you with fresh air and oxygen, it increases heart rate and blood circulation and it also offers a good meditative time alone in the nature. Can never go wrong with a 40 min walk.
  • Vitamin D is obtained from sunlight, but as it is equally important to protect skin from the dangerous sun rays, you could top up your D-levels with shiitake mushrooms, wild caught fatty fish such as salmon, halibut, mackerel or tuna if you eat that. And it is also found in fortified organic cereals and soy milk.
  • A simple, de-cluttered life full of genuine love, peace and happiness, and as little disturbances and stress as possible is the key to everything, so also to good health. A minimalistic lifestyle is what works best for me, and my mantra is to have less and be at peace with every aspect, material, person that my life is infused with, rather than filling it with things, people or events that has no genuine, soulful or fulfilling meaning to me. 
  • Alcohol only on rare occasions. Good red wine doesn't do much harm if consumed in moderation, and I obviously love it when a good reason for it is given. But as with everything else, I have realized that no good things are to be overdone, which it has taken me many years to conclude. 


  • Vitamin C is an antioxidant that slows the rate of free-radical damage (free radicals are unstable molecules that damage collagen and cause skin dryness, fine lines, scar formation and wrinkles). I get my Vitamin C from citrus fruits, broccoli, kale, strawberries, avocados, papaya, brussel sprouts, pineapple. 
  • Vitamin B12 is a nutrient that helps keep the body's nerve and blood cells healthy, and which is especially important for us who eat very little or no meat and dairy at all. It can be found in soy milk, tempeh, miso, fortified cereals. Vitamin B12 also helps prevent megaloblastic anemia which can make us feeling tired and weak so be sure to get enough of this. I remember when I first quit meat from my diet, my eyes were often red and dry, and that was probably due to the lack of Vitamin B12.
  • Vitamin E is a fat-soluble vitamin found in many nuts, fruits and vegetables. It's an antioxidant that both protects and repairs your skin, and it also helps boosting our immune system. I get what I need from almonds and avocados which provides some of the highest percentage of your RDI of vitamin E.

    • Omega 3 fatty acids for the important EPA and DHA that can be found in both fish and seafood but also in flax, sesame and sunflower seed oils that are good supplements for vegans and vegetarians. I take a spoon per day of this Organic Non-Gmo oil blend that I found at Whole Foods. Be very careful though when you buy American brand oils as a majority of them contain genetically modified organisms. Make sure it has the Non Gmo stamp and is produced in accordance with organic guidelines. 

    If you eat fish as I do 1-2 times per week, this is a good nutritious meal. Consisting of (only organic produce) - baby broccoli and tomatoes for Vitamin E. Cayenne pepper, parsley and kale for Vitamin A. Omega 3 oil in wild caught Alaskan salmon and in the coconut oil and olive oil in which I fried the fish. Shiitake mushrooms provide vitamin D as does the fish. Sodium from natural sea salt, vitamin C from freshly squeezed lemon and the potatoes. And some onion, leek, pepper and spices to taste.

    I sometimes wonder which planet I was living on before I fully embraced the practices and knowledge of how my diet and lifestyle affects my health, skin and well being. I guess priorities always change as we grow older. And good thing is that it's never too late to learn more.

    5 comments

    When you close one door, another one opens


    Engine problems solved, oil and filter changed, three bags of laundry done (why do I always leave such a long time in between each round?), heavy stuff removed from forward storage down below, weather prognoses and charts has been carefully studied, water tanks has been filled and food has been purchased. 

    The amazing thing with having become more and more conscious about what I'm eating and the fact that I've quit meat and dairy from my diet - is that I have come closer to these beautiful, colorful guys. It feels like they've previously only worked as some anonymous accompaniments to my meals. They have never got to be the main character and thus I never really took the time to get to know them and their individual behaviors and qualities. This past month that I've been off meat and dairy, I have taken good time to experiment and curiously figure out each of their strengths. And here it comes: I have never felt better. You know I was reluctant to pronounce that cliché, but really, my energy level and my well being has gotten a great big boost in these past few weeks. Not only do I feel fresh, strong, energized and full of life (I know how silly it all sounds but it is a fact) but I also feel great pride in having taken a very important stand.

    Many people who still eat meat and dairy imagines it is a mission impossible to become a vegetarian and not to mention vegan, as the options and varieties of food seem so limited. They couldn't be more wrong. Considering the amount of angry emails and comments that I have received, with people calling me all from hypocrite to declaring they will stop reading the blog if I quit eating meat, I know there is a controversy in the society about what food are right and wrong. Like it was someone else's choice what I or you should eat. 

    The general opinion by the most aggressive commenters have been, if you go vegan, you must automatically become a perfect politically correct human being in all other aspects too. Cause no, no, you cannot be a conscious person doing something good for yourself that rhymes well with your personal ethics AND occasionally enjoy drinking champagne in five star establishments at the same time. Just like being vegan or vegetarian were some secret, hard to get to clubs where only angry, militant, pale, tree-hugging hippie people who wish to save the world are invited. Seriously, not much makes me annoyed these days, but people with no or little connection to reality do make me feel tired.

    Here's also a funny part of an email I got recently: 

    "Are you concerned that this (my new diet) will alienate a large number of your followers? I do not wish to discourage a vegetarian diet for anyone (whatever their reason might be), but since you are in a sales role of sorts, it seems to me that you would want to encourage more customers. Between the lack of videos and now the vegetarian only meals, I'm not sure we will visit the site as often."

    Oh darling, I think you have gotten it all wrong. This blog as well as this journey we're out on, is a celebration of life and purely individualistic and healthy enjoyable living that suits us two as individuals - not to please someone else nor follow destructive, old fashioned ideologies. You can have your meat and eat it if you wish, but if I can share and in some way inspire other people to take control over their own lives and make better choices for themselves, then I feel I have done something good. Besides the good I do for myself already.

    On the other hand, I absolutely love when readers get in touch with me to teach me something substantial, the ones of you who have guided me and educated me to become even more conscious about facts that I haven't noticed or thought about yet. That is the sort of healthy, mutual interaction I believe in and I am glad and proud to have collected a big bunch of very smart and intellectual readers who do think for themselves, and who are willing to share their stories, experiences and thoughts with me. Live and let live as one such intelligent reader once said.

    Here are a few famous people who all are (or were in Steve's case) vegans, just to show that it is indeed a great variety of people in the world that have converted to a healthier, more conscious lifestyle and who embrace this rapidly growing global movement. A movement which I believe is the future:
    Bill Clinton, Ellen DeGeneres, Mike Tyson, Michelle Pfeiffer, Steve Jobs, Natalie Portman and MMA fighter Mac Danzig.

    Then we have the one of our readers who claimed I will have nothing to eat when I cross the Pacific, just like meat was the only thing that could be preserved for a lengthier time. So let's have a look at some of the lovely meat and dairy free meals I've made these past few weeks:
    A big favorite: Chickpea, onion and chili stew with creamy coconut sauce, served with mashed potatoes that was made with sunflower oil, oatmilk and plenty of nutmeg
    Fresh delicious mango for snacks.
    My amazingly flavorful curry that you can find the recipe to here.
    Organic granola with hazelnut milk, some crunchy green apple and freshly chopped dates on top.
    Another lovely breakfast in the making.
    Avocado, banana, kiwi, passionfruit and chia seed smoothie.
    Oops, not a perfect vegan here, so sue me! I previously told you that I still occasionally eat fish and seafood, approximately twice a week or so and will most likely be eating much of it also when we cross the Pacific ocean next year. This is a pasta vongole with clams in white wine sauce, lots of garlic, lemon, parsley and tomatoes. Ridiculously delicious.
    And the soybean stew that can be found here. Impressively similar to a tomato free meat bolognese.
    Cold soybean and lentil ratatouille on healthy, organic wholeweat bread.
    Grilled Chilean salmon fillet with white rice and a clear garlic and basil sauce. Behind is a great lentil/potato/carrot pure that I will share the recipe with you one of these days.
    Warm lentil and couscous salad with fresh herbs and veggies.
    There sure is no limit to what one can concoct that is good for yourself and the world, and which also is extremely flavorful. Deep within, we all know that the meat and dairy industries are extremely cruel and terrible, the question each one of us have to deal with is, how long can I ignore it and pretend the cruelty isn't happening. I blame both ignorance and lack of education for the first 31 years of my life  - but since I now know, there is no turning back to old behaviors. Ignorance sure is bliss and life might seem more complicated the more we know, but it's really only about your own individual mindsets. Everything in life is possible, and I am here to show you that you can both live a very healthy, conscious life, while at the same time being able to enjoy and embrace all the (cruelty free) beauty, pleasure and enjoyment that comes with it. 

    23 comments

    Warming soul food


    Probably the best tasting vegan dish made on this boat so far. I'm still a rookie but it just keeps getting better! This dish was also very much approved by my hardest critic, who declared he'll never need to go back eating meat again if my vegan cookings continue this way. Oh the triumph!

    If you want to do it yourself, this is what I used:

    2-3 finely cut garlic cloves
    1 yellow onion
    1 handful of freshly chopped parsley, basil and coriander
    a bit of fresh or dry chili
    some freshly grated ginger
    salt, pepper, ground cumin and turmeric to taste. You could use ground curry seasoning if you'd like instead.
    olive oil

    Pan fry all above in the oil, first the onions. Add salt, pepper, herbs and other spices. 

    1 good sized tomato, finely cut
    1 sweet green pepper/paprika

    Toss this in when onion and herb mix seems soft and golden

    1 cup (2 dl) freshly prepared chickpeas

    Throw these into the mix when veggies are softish and mash the chickpeas up roughly with a fork, let them blend in well within the mixture. Add some more turmeric perhaps? Should have a nice yellow tone by now.

    1 cup (2 dl) coconut milk (organic if you have the luxury to find it)

    This should be poured in when your chickpea/herb/veggie stew has blended well and you've tasted it off. You'll probably need to add some more spices and turmeric once the milk is in. This meal should be very flavorful so don't hold back on them spices!

    Serve with a Non GMO organic basmati rice, I used this one.

    10 comments

    A simple organic vegan meal

    Maybe you'd like to see what cooking I've been up to lately. Vegan cooking is a fairly new territory for me as you know, so it's been an interesting transition and challenge to see what dishes I can come up with that can somewhat compare with the good ole flavor of meat and poultry. I've started pretty easy, no advance concoctions so far, but I have slowly learnt to know a few, for me at least, new products that I would have never thought of using before I stopped buying and eating meat. 
    Soybean is rich in protein, vitamins and minerals and has been widely used by vegans and vegetarians in many different ways for decades. Problem with the soybean is that much of it around the world (in particular the soybean from the US) is genetically modified so one got to be careful about which product and brand that is used. This particular brand (BioLand) has their production in Costa Rica and I haven't found anything that says it neither is or isn't GMO, but they claim to be organic so I went for it this time till I find out more.

    If you haven't cooked with textured soy protein before, I can tell you it's a pretty close comparison in texture and even taste, to meat, and can be used in an array of ways, its features are much similar to minced meat. I've started with panfrying onion in olive oil and tossed in the soy protein after a while. I am obsessed with the Grenadian nutmeg so along sea-salt and black pepper, I added a generous portion of that. Nutmeg is great as it has a lovely nutty and almost meaty flavor and suits these vegan dishes well in my opinion. I added water and let is simmer for some time, maybe ten minutes.
    The other day I had mixed up some olive and truffle oil, fresh garlic and basil. This oil mixture went also down into the pan, alongside freshly cut local Panamanian spinach. I could have thrown in some lentils too but we've over-consumed them lately so I cut it out this time. Served the meal with (non-gmo) basmati rice.

    Have you all seen this amazing but scary documentary by Robert Kenner by the way? 

    If not I'd suggest you to take a look when you have time to get to know a bit more about the food and products that surrounds us in the society. It isn't any news that most of the food, candy and drink products you find on the shelves in the super markets, and all what is found in fast food chains are full of destructive ingredients such as high fructose corn syrup, trans fats and genetically modified organisms which has proven to be the cause of various sorts of cancer, diabetes and obesity  - but thankfully it is easier today than ever to actually take control over what we put into our bodies. Maybe this video will help you realize a little something.

    4 comments

    Ready for a change

    I have an announcement to make. It's a little embarrassing to realize it took so long, but nevertheless, I have decided to quit supporting the meat and dairy industries. It hasn't been an easy overnight decision obviously, the decision is something that's been contemplated, twisted and turned inside of my mind for a year or more, all the while making myself more conscious of the facts. While I always loved and I still love the flavor and taste of a well made meat dish, I have for a long time lived with feelings of guilt almost every time I've eaten a steak or a burger. And I feel that I've now run out of valid excuses to continue supporting an unethical lifestyle.

    Just like you, meat lover, I have in my Facebook feed and on other places on the world wide web been exposed to images of maltreated animals crammed onto trucks, without food nor water they're shipped long distances to a mass slaughter. Many die during transport, and others are too sick or weak to walk off the truck after they reach the slaughterhouse. The animals who survive this hellish ordeal are hung upside-down and their throats are slit, often while they're completely conscious. And many of these animals are still alive while they are skinned, hacked into pieces, or scalded in the de-feathering tanks. 

    Just like you, I have absorbed some of these images, I've processed them through my mind and quickly thrown them out from my membrane. My defense mechanism as a devoted meat eater made sure not to take these images too seriously, as, c'mon: these images are just propaganda and it can't be that way all the times, and: I never have to meet these animals, and: I will never be involved in the cruelty myself, and: All this vegan/vegetarian ramble seem to be just a silly trend. Seriously, why be so complicated with everything, and why not just leave me to eat my delicious meat if I want to, we're born to do just so!

    But then one day not so long ago I suddenly felt the change within me was too overwhelming. I felt, wait a minute: I know these poor defenseless animals are being maltreated, and that only for our egoistic tastes, yet I still continue to support the meat industry by buying into it? I had some sort of wake up call that told me this is so not me, being unable to take such an ethically easy stand. 

    Having always been the one who stands up for bullied kids in school when I was younger and made sure to bring justice to the ones who weren't able to speak for themselves. I've always been the one protecting people, not only my friends and family members, but also complete strangers if I knew they were being unfairly treated or hurt. I've also literally been raised on a farm, riding horses all my life, had dogs and cats and mice and rats as my close friends. And now in my adulthood I can look myself in the mirror knowing that for every second that I breathe, 1.680 animals are being viciously slaughtered because a humongous mass of people, including me, pretend to look the other way? It makes me sick only thinking of how brainwashed I have been, and I am thankful for the propaganda that is spread as it helped in awakening me from my ignorance much faster.

    Having said all this, I still do believe that human beings are omnivores, meaning we are made to eat a combined diet mixed of plants and meat. We have done it for millions of years and the human pancreas produces a full load of digestive enzymes to digest all sorts of food, including meat. But what is the big difference between a caveman who hunt his rabbit to feed his family some two million years ago, and a modern human being of today? 

    The difference is that the caveman went out to hunt his food himself and never took more of mother nature than what was needed to feed him and his peers. No terrible fourteen day delivery needed in inhuman conditions where animals are packed onto each other gasping for air. No force-feeding the rabbit to give the hunter a more enjoyable meal. 

    Today we live in a disgustingly greedy, selfish, capitalistic world where the only thing that matters for businesses - slaughterhouses, fur companies and dairy businesses included - is to make as much profit as humanly possible. We live in a fucked up world where people look to gain maximum pleasure and enjoyment without bothering to consider the potential pain and suffering others have to risk on the way.

    The meat and dairy industries doesn't give a god damn shit about our well being as they pump the hormones into the animals to give us larger steaks and more effectively be able to milk the cows for our morning cereal. They couldn't care less about how the animals feel when their newborn babies are being taken away from them as the milk of a female cow is supposed to go to said cereal, and not to the poor screaming calf desperate to get back to the comfort of its mother. The meat industry has no empathy whatsoever towards the small male pigs that gets their testicles pulled out by hand, castrated without any painkillers, as long as we get our crispy bacon served with our scrambled eggs each morning.  

    Farmed chickens and turkeys spend their brief lives in dark and crowded warehouses, many of them so cramped they can't even turn around or spread a single wing. They are left abandoned in their own waste, the stench of ammonia fills the air and their utter lives are a sad, inhuman proof of how egoistic and greedy the human being has turned into. A greed and suffering for which we ignorant consumers ultimately are to be blamed. Knowing all of this and having made my homework now for a few months (as I needed to go to the bottom of health and ethics before I made my absolute choice) I just know I can't go back to ignorantly eating food merchandised by the factory farming industry. No matter how much I love a delicious tenderloin steak medium rare with a creamy Pommes Dauphinoise and red wine sauce, I can not and will not continue to support the vicious circle that the greedy meat business stands for.

    Raising animals on factory farms is not only cruel and unethical, but also ecologically devastating as well as bad for our health. Imagine all those hormones that are being injected into your favorite meat, the daunting mixture of meats and chemicals packed into your hot dog, and nowadays they're even sweetening your milk with aspartame, all of which the blissfully unknowing consumer have no idea whatsoever.

    Just a few more numbers before I let it go this time: Every year in the U.S, more than 27 billion animals are slaughtered for food. Just take a second and think about that number. 27 billion animals that are born, raised and killed only to please your tastebuds. I am using the US as an example, as it is the largest meat eating country in the world, with 125 kilos/275 pounds of meat being consumed per person each year. 

    If I'd have my on farm or if I with assurance knew that the meat I was offered came from a happy, well fed and well treated animal who had to give up its life because of age or illness, then I'll still go for it. Until that happens, I'll stick to my new vegetarian diet with as little dairy as possible, sometimes mixing it with fish and seafood. I am taking slow steps to begin with, but it is a great relief having made the decision to completely stop supporting the greedy and disgusting factory farming industry.

    Please have a look at this one if you have the time. It made even the meat lover number one in our home more understanding to the unnecessary cruelty, and he has now agreed on me withdrawing meat completely from my home made meals as long as fish and seafood still is an option. 

    19 comments

    Crab dinner

    This is the base ingredient for a proper island meal. In a large pot, boil the crab for half an hour with salt and lemon until the shell turns glowing red.
    Cut it up and serve it hot with some cous cous cooked with garlic and herbs. The thick legs are the hardest to open but inside awaits the most flavorsome reward.

    7 comments

    A tender meal

    Despite the slight mess at some parts of the boat, one can tell that I'm more in peace at home now than in a very long time as all I currently want to do is to cook. To prevent any unpleasant surprise when dying for a good red meat, we purchased a whole 1,2 kilo/2,6 pounds Uruguayan lomo fino / beef tenderloin the other day. 

    First part went quickly when I invited ourselves over for a dinner to Göran and Quest, our Swedish neighbor with the huge steel boat if you remember. I don't normally invite us over to other people like that, but since there's not enough space for enjoying a pleasant dinner inside of our boat at the moment, and I still like to gather people for good food and wine, I figured why not cook the meal at home and bring it over to the neighbor. He didn't seem to complain much.

    The rest of this gorgeous piece of meat has now been devoured for lunch as you can see in the image, and the final part will comfort Alex and I for dinner tonight. The craziest part? We paid only $23 USD for the whole exceptional piece of tenderloin. Believe me when I say its tenderness was out of this world.

    For lunch today I served it with creamy mashed potatoes with spring onions and some sautéed cherry tomatoes. Let's see what I can come up with for tonight.

    2 comments

    Deep frying like it was nobody's business

    I've lately been slightly obsessed with oil and deep fried things in general. It all started with the French fries the other day. And since I had some oil left from that procedure, I figured why not continue deep frying things that comes in my way. Chicken for example. Chicken cooked and submerged in oil always gives a nice flavor, and here it was a confit type of taste I was looking for. Let's see how I proceeded.
    For chicken I'm like most other people, rice suits the best. My favorite way of preparing rice is to first panfry red onion, salt and cumin in olive-oil before tossing in the rice to cook in the mixture. Gives such a great flavor to the otherwise dull taste of solid rice. I always use basmati rice, except for this time as I had run out of it and couldn't find it in the store. Bummer. Regular white rice will do too. 
    Prepare some veggies. Cut green and red paprika/bell pepper, tomatoes and garlic in whatever shape you fancy.
    In canola or vegetable oil, panfry veggies and garlic till soft and sweet. It should take a while. Season with salt, black pepper. Add dried or fresh basil, parsley, thyme and or whatever herbs you've got at home. And nutmeg of course. Don't be scared to use nutmeg, I add a lot to obtain the sweet and nutty flavor.
    When vegetables are done, remove them from the heat and let them cool down on a plate. Now time to semi deep fry the chicken. Pour a generous amount of (canola or any vegetable) oil into the already hot pan. Toss in your separated pieces of chicken. They should almost be submerged but not completely. I've cut two large legs in smaller pieces and thus got a nice mixture of whitish meat, skin and some more greasier parts of the chicken. No bones in this one. Add salt and pepper. Make sure to mix often so the chicken pieces doesn't stick together or so that not only one side burns. If the pan is hot enough, it goes rather quickly to obtain a crispy golden hue which is what we're after. Taste in between and add more salt, pepper or why not some more herbs.
    When chicken's done, lower the heat, throw in the vegetables, mix well and leave it all to simmer for a while.
    Rice and stew done.
    Go ahead and serve. 

    The mixture of deep fried chicken, the sweet peppers, tomatoes and garlic with nutmeg and herbs combined with the flavorful rice is absolutely divine. It might seem as there's a lot of grease and fat into this meal and yes it might be just so, but every once in a while it should be ok. My deep-fry obsession hasn't lessened as yet so perhaps I'll come up with another greasy dish before we go back to a more healthy sort of diet again. 

    9 comments

    Meat and home made french fries

    I love it when you suddenly get reminded of a classic old dish or a cake or something else intensely flavorful, while realizing you have all the needed ingredients at home. That was the case with home made French fries the other day. Making them at home, you'll get them exactly as burnt and crispy as you want them and these were just disgustingly delicious.

    Let me clear out a confusion by the way. Wikipedia is often very reliable but sometimes, in particular with food items translated into different languages, it sometimes gives the wrong information. The meat that I spoke about here isn't called Sobrebarriga here at all. There is something called just that, but it is not to be mistaken with the wonderful thin flank steak/bavette that I presented in the image. 

    Another English name of the meat might also be flank skirt, though it's often refereed to as only thin flank steak.

    I know my meat when I see it, but the words in different languages gets confusing and I wouldn't want you to order a sobrebarriga when looking for a flavorful thinly cut red meat, as the sobrebarriga in fact is more dull in flavor and has a more pinkish colour reminiscent of pork and is also way more chewy. Something we learnt after ordering it in a local restaurant. The sobrebarriga is apparently another part of the cows belly and thus they call it flank steak here without being anything close to the real thin flank steak I am referring to.

    If we rely on another source, this beef glossary tells me that the bavette aloyau/thinly cut flank steak/flank skirt that I showed in my photo and which is the one we're always looking for, is something they call vacio/carne de falda in Spanish - but then again, it all depends on which Spanish spoken country you happen to be in. It's all very confusing. And it doesn't help that many tellers in the local supermarkets are equally confused. Note to self: find nearest real butcher and stick to it.

    Above pictured meat is a (bit too) thinly cut lomo ancho which is the same as beef tenderloin but the French fries were the real masters of the show this time. 

    ❀ ❀ ❀ ❀ ❀ ❀ 

    Making your own French fries might sound intimidating but it's anything but. Takes approximately 15-20 minutes, we all have that sort of time. This is how you make them easiest:

    } Peel potatoes and cut lengthwise into sticks. Soak in cold water if not ready to fry. 

    } Heat oil in a large sauce pan, I used canola oil. Fill with oil until pan is half full.

    } Drain the potatoes well and try to get rid of most moist, maybe by patting them with a paper towel before throwing them into the hot pan. 

    } Now fry the potatoes, given the pan is hot hot hot. Toss in about 10-20 potato sticks at a time, more if thin sticks, less if larger ones. Takes about 7 to 9 minutes per round to get them almost burnt and super crispy as we love them, 4-7 minutes if you like them less burnt. Make sure to stir and separate the potatoes often so they don't stick together. When done, sprinkle with salt. 

    8 comments

    Dreaming of thai eggplants and bamboo shoots

    Many of you requested food when I asked the other day so I'll calmly continue throwing out images of our meals until someone tells me to stop. 

    One of the many reasons we are dreaming of getting across Pacific and into the lower parts of Asia is the choice of food there is waiting. Southeast asian food in almost any form has been a favorite of ours for as long as we've been old enough to travel to those parts of the world: Bali and Indonesia, Malaysia, Thailand and Singapore - they all offer the sort of healthy, simple and fresh food and ingredients that have inspired most modern kitchens around the world. 

    Basmati rice (which originates from India and Pakistan but is used also in SE Asia these days) is probably the single most used staple in our house. I think every second of my home-cooked meals are based around the fragrant rice. Most often served with a stir-fry or stew made of chicken or beef. Sometimes with grilled or oven baked fish, always mixed with fresh vegetables. Sometimes hot and spicy, but always a large pinch of comforting spices - and occasionally with the subtle taste of coconut milk. 

    Cannot wait till we can get a hold on the amazing thai eggplants, keffir lime leafs, bamboo shoots and lemongrass from a local market. And to be able to order a plate of healthy Asian food for less than $5 USD in local restaurants which still is a possibility in many parts of that beautiful side of the world. 

    Until that pleasant day arrives, we'll have to bear with my versions on the Asian cuisine. Today a stir-fry base made of rice and yellow onion boiled in the same pot. Then fried together with chicken that was previously marinated in fish sauce, cumin and white pepper. Added a bit of lemon zest, turmeric and fresh coriander to taste. A little tangy and very uplifting kind of meal I must say.

    8 comments

    On meat

    One thing that's very easy to get a hold on here, is good meat for a good price. Flank steak for example, a favorite which we've eaten at least three times a week since we got here. Cost around $6 USD for a kilo of meat. The name of the flank steak is different depending on which South American country you happen to be in. Here it's called Sobrebarriga, and what's mainly used for carne asada in restaurants. In México they call it Arrachera and Entraña is the name in Uruguay and Argentina. Bavette is the name for it in France if that rings any bells, a favorite that we always ate in St Maarten and France as well. Always with some crispy, almost burnt, French fries, a delicious pepper sauce and a rich red wine, mmm memories...

    Colombia (or South America) might not be a paradise for vegetarians as the normal diet in general includes a lot of meat, though modern vegetarian restaurants seem to be popping up in certain areas of town. 

    Above is a picture of a very normal meal on our boat these days: Boiled potatoes or rice with beans. Thinly cut flank steak, pan fried in butter over high heat, around 30 seconds on each side. Turns out perfectly red inside, and is of course best enjoyed with a typical South American salad with thinly cut tomatoes and red onion with olive oil, lemon and salt sprinkled on top, and why not some fresh coriander mixed with it.. on occasion I also whisk up a home made mayonnaise which suits the flavor of the meat insanely well.

    Probably not the healthiest thing to eat but ooooh so good. 

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    Lunch

    While Alex is busy in there turning our cabin up side down, I've got to keep it up on my part of daily domestic tasks. Handing tools, headlamps and more coffee when he needs it. Carrying planks on and off the boat when asked to. And of course preparing a good lunch to keep us motivated throughout the day. So glad I've got my appetite back finally. And also very glad that we have managed to keep the galley area in order despite the mess at the forward part of the boat. We have now completely closed that front section so that no wood dust gets out of there and I could, if I wanted, pretend as if there's no renovation going on here whatsoever. Only the sound of the grinder that is spoiling it. At least there's only one part of the boat being worked on as we speak, you should have seen when the complete boat was upside down when we started this refit a year or so ago. 

    In regards to the lunch of the day, I've made a fresh summer salad with stir fried chicken with herbs, served with white sticky rice and some sunflower seeds sprinkled on top. It's a challenge to keep eating well while going through times of disorder and renovation. First instinct is always to go out and fetch some easy empanadas or pizza or such but I have been off duty for a couple weeks now due to the virus or whatever that was so I feel more motivated than ever to stay healthy. Just need to get back to my exercise so slowly again, as well. 

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    Comfort food for rainy days

    A hot vegetarian pasta meal full of pepper in all shapes and colors. It's btw been raining here in Grenada about 50% of the time since we got here two weeks ago. Is that because we're now closer to the equator or has it been raining all over the Caribbean these past few weeks? 

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    Sunday lunch

    Found a piece of frozen snapper (I think?) in the freezer. I tossed it into the pan accompanied by garlic, herbs, some wine and spagetti for a nice Medeterranean lunch, served with a casual bottle of Barcelonian white. Only some clams or mussels missing in that pasta but good shellfish is unfortunately hard to find around here.

    Another thing that's still missing on our boat btw is a cockpit table, we're just now in the midst of discussing how to design that one. We want an easy solution, foldable of course and non fixed but rather one that we'll bring with us to the cockpit when needed. Let's see what we can come up with.

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    Excellent duo

    Alex rod was on fire today as he picked up one fish after another and at last he got the snapper that we had dreamt of on the beach earlier today. A beautiful red snapper, as well as a small mutton snapper grunt. Both are wonderful in taste with firm, flaky white meat though the red snapper is the favorite.
    Cleaned, cut and prepared to be cooked. Added salt, oil, lemon juice, basilica, coriander, chili, garlic, cumin..
    After around fifteen minutes in the oven, I added a couple spoonfuls of butter and liquid cream on top which makes for a delicious gravy. Here's ready to be served. Total time in oven: 20 minutes.
    Served with basmati rice that was cooked with saffron and enjoyed till the last bit. 

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    exploring new food

    I've got to experience a wide range of, maybe not strange, but different kinds of food since I met Alex. Only in the past ten days he's introduced me to three new things that I think I'd never would think of eating if it wasn't for his passionate introduction to them.

    First the shark which I was slightly hesitant to to begin with as I could only imagine the meat to be jellylike and plastic? Not sure why but that's the impression I had, also knowing that sharks are completely boneless got me thinking. It turned out to taste much better than what I had imagined.

    Then when shopping groceries the other day, Alex picked up a glass can full of.... beef intestines. Ok go ahead and eat that, I sure won't. But I did try it of course in the end. Can't say it's my favorite dish in the world and not sure if I will ever find a reason to give it another try but the experience was interesting and that's what we live for anyway, fascinating new experiences. And then last night he served me this. Gésiers de Canard confit which apparently is a delicacy in France. Duck Gizzards. What the hell are gizzards you might wonder? Read on here if you wish a longer explanation but it's basically an organ found in the digestive tract of some animals, including birds, reptiles and some fish to name a few.

    Here's what wikipedia says: 

    "Birds swallow food and store it in their crop if necessary. Then the food passes into their glandular stomach, also called the proventriculus, which is also sometimes referred to as the true stomach. This is the secretory part of the stomach. Then the food passes into the ventriculus (also known as the muscular stomach or gizzard). The gizzard can grind the food with previously-swallowed stones and pass it back to the true stomach, and vice versa. Bird gizzards are lined with a tough layer made of the carbohydrate-protein complex koilin, to protect the muscles in the gizzard and to aid in digestion."

    Tempting? Uuhhyeah.. not really but who am I to say no to a man when he's so passionate about something plus does the cooking himself.
    In France, or especially in the Dordogne region, it's served in a traditional salad with croutons, walnuts and lettuce. We had it served hot, with white rice that was cooked with cumin, herbs and butter and it was also, surprisingly good. I think with most controversial food, it's mainly the mind that tells you this is weird, and you automatically judge the flavor after your previous mindset towards it. Would I not have known that the shark was shark the other day, I think I would have loved it immediately, instead it took me a while to evaluate the flavor as I compared it with other fish and I also put the experience in relation to my life long respect for the shark and the fact that some of them are endangered etc. so it took a bit longer to get used to the actual flavor as so many other thoughts got in the way. 

    These duck gizzards were interesting in the way that the meat inside offered a total new type of structure/texture. Very firm and dark red/black meat - coated by a hard cover of fat. Very tasty I must admit. And I'm totally liking the idea of actually using all of an animal if it's going to become human food anyway. I doubt any of these three will become common diet on our boat but still good to have it all tried at least once. 

    Thanks to everyone by the way who've sent us shark tips and recipes, now I know what to do next time we accidentally get a shark on the hook.

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