Schooner Farfarer | Schooner Maggie B » What’s Cooking?

Bananas a Plenty

Frank — Tue, 07 Aug 2007 03:50:30 +0000

We ate the rest of the Mahi Mahi today for lunch, lightly steamed on bananas, with roast potatoes, onions and garlic. Greens were cauliflower and peas. Wine was Cloudy Bay Sauvignon blanc. We were twice blessed today with Theresa making bread this morning and Hannah banana cake this afternoon. Did I mention we have lots and lots of fresh bananas?

Breakfast in Raivavae

Frank — Wed, 01 Aug 2007 01:16:58 +0000

We got a bag of delicious grapefruit from another boat. Almost as sweet as an orange. Breakfast this morning was strong coffee, fresh local grapefruit and baguette with butter and manuka honey. Perfect!

Carrick Unravelled

Frank — Wed, 25 Jul 2007 15:06:36 +0000

Just to continue on the gastronomic theme, lunch today was venison sausages, in a tomato/mushroom/onion/garlic sauce on top of whole-wheat fettichini.

Lunch was washed down with a nice Central Otago Pinot Noir called Carrick Unravelled. At first I wondered if Carrick were the winemaker, but I learned it's a name from the region of Bannockburn, NZ.

“Four Cloves” en route to NZ

Frank — Thu, 03 May 2007 13:49:25 +0000

We had a lovely lunch of garlic/ginger chicken breasts sautéed with broccoli and carrots accompanied by a garden salad with the Captain's infamous "Four Cloves" balsamic vinegar dressing.

Three days from Fremantle, 2.15.2007

Frank — Tue, 07 Aug 2007 03:50:30 +0000

Breakfast in Raivavae

Frank — Wed, 01 Aug 2007 01:16:58 +0000

Carrick Unravelled

Frank — Wed, 25 Jul 2007 15:06:36 +0000

Just to continue on the gastronomic theme, lunch today was venison sausages, in a tomato/mushroom/onion/garlic sauce on top of whole-wheat fettichini.

“Four Cloves” en route to NZ

Frank — Thu, 03 May 2007 13:49:25 +0000

We had a lovely lunch of garlic/ginger chicken breasts sautéed with broccoli and carrots accompanied by a garden salad with the Captain's infamous "Four Cloves" balsamic vinegar dressing.

Three days from Fremantle, 2.15.2007

Frank — Tue, 07 Aug 2007 03:50:30 +0000

Schooner Farfarer | Schooner Maggie B » What’s Cooking?

Frank — Tue, 07 Aug 2007 03:50:30 +0000

Breakfast in Raivavae

Frank — Wed, 01 Aug 2007 01:16:58 +0000

Carrick Unravelled

Frank — Wed, 25 Jul 2007 15:06:36 +0000

Just to continue on the gastronomic theme, lunch today was venison sausages, in a tomato/mushroom/onion/garlic sauce on top of whole-wheat fettichini.

“Four Cloves” en route to NZ

Frank — Thu, 03 May 2007 13:49:25 +0000

We had a lovely lunch of garlic/ginger chicken breasts sautéed with broccoli and carrots accompanied by a garden salad with the Captain's infamous "Four Cloves" balsamic vinegar dressing.

Three days from Fremantle, 2.15.2007

Frank — Wed, 01 Aug 2007 01:16:58 +0000

Schooner Farfarer | Schooner Maggie B » What’s Cooking?

Frank — Tue, 07 Aug 2007 03:50:30 +0000

Breakfast in Raivavae

Frank — Wed, 01 Aug 2007 01:16:58 +0000

Carrick Unravelled

Frank — Wed, 25 Jul 2007 15:06:36 +0000

Just to continue on the gastronomic theme, lunch today was venison sausages, in a tomato/mushroom/onion/garlic sauce on top of whole-wheat fettichini.

“Four Cloves” en route to NZ

Frank — Thu, 03 May 2007 13:49:25 +0000

We had a lovely lunch of garlic/ginger chicken breasts sautéed with broccoli and carrots accompanied by a garden salad with the Captain's infamous "Four Cloves" balsamic vinegar dressing.

Three days from Fremantle, 2.15.2007

Frank — Wed, 25 Jul 2007 15:06:36 +0000

Just to continue on the gastronomic theme, lunch today was venison sausages, in a tomato/mushroom/onion/garlic sauce on top of whole-wheat fettichini.

Schooner Farfarer | Schooner Maggie B » What’s Cooking?

Frank — Tue, 07 Aug 2007 03:50:30 +0000

Breakfast in Raivavae

Frank — Wed, 01 Aug 2007 01:16:58 +0000

Carrick Unravelled

Frank — Wed, 25 Jul 2007 15:06:36 +0000

Just to continue on the gastronomic theme, lunch today was venison sausages, in a tomato/mushroom/onion/garlic sauce on top of whole-wheat fettichini.

“Four Cloves” en route to NZ

Frank — Thu, 03 May 2007 13:49:25 +0000

We had a lovely lunch of garlic/ginger chicken breasts sautéed with broccoli and carrots accompanied by a garden salad with the Captain's infamous "Four Cloves" balsamic vinegar dressing.

Three days from Fremantle, 2.15.2007

Frank — Thu, 03 May 2007 13:49:25 +0000

We had a lovely lunch of garlic/ginger chicken breasts sautéed with broccoli and carrots accompanied by a garden salad with the Captain's infamous "Four Cloves" balsamic vinegar dressing.

Schooner Farfarer | Schooner Maggie B » What’s Cooking?

Frank — Tue, 07 Aug 2007 03:50:30 +0000

Breakfast in Raivavae

Frank — Wed, 01 Aug 2007 01:16:58 +0000

Carrick Unravelled

Frank — Wed, 25 Jul 2007 15:06:36 +0000

Just to continue on the gastronomic theme, lunch today was venison sausages, in a tomato/mushroom/onion/garlic sauce on top of whole-wheat fettichini.

“Four Cloves” en route to NZ

Frank — Thu, 03 May 2007 13:49:25 +0000

We had a lovely lunch of garlic/ginger chicken breasts sautéed with broccoli and carrots accompanied by a garden salad with the Captain's infamous "Four Cloves" balsamic vinegar dressing.

Three days from Fremantle, 2.15.2007

Frank — Thu, 15 Feb 2007 18:39:16 +0000

Supplies are getting low at least for fresh food, being 2 1/2 weeks out of Mauritius. But we continue to be inventive for our communal noon meal. Today, with the help of the "All Around the World Cookbook" by Sheila Lukins, I made Irish Soda Bread, which came out pretty well. We then had Butternut Squash soup and a horizontal Pissaladiere. We have lots of onions for the onion tart, and olives, but sardines instead of anchovies, and the Soda Bread instead of puff pastry. It was delicious!