A Cunning Little Christmas

We got an early Christmas present as we left Puerto Escondido on the winter solstice, December 21st. The solstice is one of our favorite days especially when we are in the Pacific Northwest. The days can only get longer from here on out. But because we left just before sunrise, we got to witness a beautiful sight during this Mexican solstice. Not only was Venus huge and gorgeous in the pre dawn sky, Jupiter and Mercury were in conjunction. That means they were at their closest point to one another from our earth bound perspective.

MercuryVenusJupiter 12-20-2018 18-12-55

Venus, top right, has been spectacular the last few mornings, In real life she looks like a small moon. Stately Jupiter is the brighter of the two planets just above the mountains of Isla Danzante. And little Mercury is just to Jupiter’s left

Christmas is a little bittersweet aboard Galapagos this year. We are far away from the people we love. Our kids aren’t even on the same continents; Claire and Daniel are in Ecuador. Andrew and Jill are in Paris. The Boyte-Whites are scattered across the globe; a small, brave, curious little tribe separated by great distances but bound close to one another by an even greater love.

Our larger family; Melissa’s mother and sisters in Washington and my own mother and sisters in Tennessee anchor us to Christmases past. In ways large and small, they made us who we are. They gave us the confidence to take chances, risk failure and know that we are loved regardless of the outcome. When I watch Melissa on the beach, picking up rocks and pocketing shells, I can see the young girl that both exasperated and made her parents smile. I suspect a similarly inclined young boy, haunting the sloughs and ponds of West Tennessee still lurks in an older, grayer me.

DriedStarfish

Melissa found a perfect little dried starfish on the beach at Mangle Solo.

It makes me smile to know that in whatever time zone you may find us, we will celebrate the day with traditions that we created when we were all together. French donuts and mimosas will surely be on hand.

Mimosas

Mimosas and French Breakfast Donuts in the morning have been a Christmas staple for years. Andrew and Jill will be making those in their little Paris apartment this year.

 

christmascave

Claire and Andrew came up with the idea of a Christmas cave some years back.

 

Skippy

And some years we would have a good old fashioned fake tree. Skippy approves.

 

Aboard Galapagos traditions like a Christmas tree require local modifications.

ChollaTree

We found some dried out cholla cactus and Melissa got crafty all over it. These are all ornaments brought from home.

Andrew and Jill, aka The WanderBlobs, bought the Charlie Browniest Christmas tree Paris had to offer.

 

So, wherever in the world you find yourself this Christmas and however far flung your family may be, Galapagos and her crew hope it is filled with much happiness.

Pass the Potato Casserole, Please

Lately on this blog it looks like life is all about the yard and getting it whipped into a shape that can be maintained by someone else, in particular my nephew, Reid, of the Zaal NoFlex Digestor trials. He’s at the age where he’s just young enough that he can’t get gainful employment, but just old enough to know the value of a dollar, plus he’s a hard worker and really smart. So he just found himself a job as our new “Gardener”. I figure I have maybe two good years of letting him be the yard guy before he can get a job closer to home. I look forward to training him on the finer points of weeding.

Reid fishing in the Sea of Cortez. We had a dandy time with him and my sister when they came to visit.

What has been less apparent from this blog is all the weeding that has been going on inside the home. Of course we did most of this kind of stuff; the going through closets and boxes and the like and getting rid of meaningless crap; before we left the house the first time, waaay back in 2016. While all the work I did is sure making my life easier now, what remains is the stuff that I chose to keep way back in that other life when I could actually afford to live in this house because we both had jobs. Now I am forced to choose what I absolutely want to keep from things I actually like and care about, or at  least are useful and I’d have to replace once this wild hair about cruising is over. I’m talking about  things like this cement maple leaf that I made during the years when I spent hours playing with different formulas of cement in order to get a product that would hold up without being too heavy. It took me a year of tinkering to get to this formula, which is now lost to the ghosts of posterity. I love this thing and will keep it until the day I die. I will leave my kids to fight over it when I’m gone. I consider this an heirloom.

The mold for this was made from one of the leaves of our big maple tree out back, the one that was recently given a haircut. It’s about 17″ across.

Lots of families have heirlooms they pass down from one generation to the next and while that has kind of gone out of style lately, what with the younger folks not wanting to be weighed down with ‘stuff’ and all that, we still have a certain amount of bequeathing going on around here. (Hello, Maple Leaf.)  But aside from physical things that represent important parts of our family history together, what I really don’t want to lose is the food. Maybe it’s because I’ve been on a rigid routine of balancing the scales of justice, if not the actual scale in my bedroom, since my months of over indulgence on fine Mexican tacos and alcohol in the Sea of Cortez. Maybe I’m just hungry. But regardless of my dreams of literally eating cake, food is an important part of our family culture and I bet that’s true of your family’s, too.

Yeah, I cannot find it in myself to get rid of this Better Homes and Gardens cookbook I bought before we got married. Some things are just sacred.

If this makes it sound like I still have remnants of that potato casserole my mother made in 1974 hanging around in a box somewhere, well, I’m not actually THAT bad (although Mike’s opinion might differ). But I do have her recipe. It’s written in a tiny book that she gave me years ago where she wrote all of her favorite recipes that were somehow important in our family culture. I call it the “Little Hippopotamus Book ” and not for the reason you think. Sure, there are hippos on the cover, and yes, if I always ate like the recipes in the book I’d be about the size of a baby hippo. But also hippos are symbolic of motherhood and these recipes are from my mother. So now you’ve learned something useful here. I live to serve.

The Little Hippopotamus Book. Well loved and used.

I have her recipe for Beef Bourguignon, Candy Cake, Frozen Salad, and the delicious and terribly terrible-for-you Potato Casserole. Absolutely none of these recipes is in any way healthy. They are all loaded with delicious fat and sugar and carbohydrates and that’s what makes them so good. It’s also why I haven’t made them in years. That Frozen Salad though!  When I came across that one I began to wonder how I could make that on the boat. Memories of that creamy coolness sliding across the palate… they came rushing back in a most visceral way. I cannot lose these recipes! But the little book is falling apart. What to do?

The little book. Falling apart with age and use now.

Enter the new world of computer Apps.  For several years I have been using an App named Mealboard, which is about the dumbest name I can think of for an application that is this clever and useful. In a nutshell, Mealboard allows me to add new recipes, sometimes directly from websites, categorize them, and plan meals and create shopping lists from those plans. It’s simple to use and since I’ve been using it for probably 4 years or more, I can attest to it being bulletproof. I can log in on line, where the typing is easier on my computer, input recipes to their simple and intuitive platform, then sync the application with the one on my phone. This gives me easy access to all my recipes even when I’m offline in the Sea of Cortez. If you are gearing up to go cruising, take a look at Mealboard if you are looking for a way to organize your recipes.

To add a new recipe, just click on “new recipe”. To import from one of the websites they have connected with, click on “import recipe”.

One of the best things about this application is that you can enter a recipe via regular text typing, then hit ‘done’ and it will show up in the dedicated columns on the recipe page. If I want to copy a recipe on line, I just copy the ingredients into this page and it populates the correct boxes with that information. Then I simply copy and paste the directions into the appropriate box. There is a place for you to reference the website so you’ll always know where you got the recipe. You can also add a photo if you like. There is a place for notes as well, so you can put in variations or additional information.

Easily type all the ingredients in the text box. Then hit done and the ingredients show up like this:’

Notice that the cheese didn’t get put in the correct grocery category. That’s because I used the words ‘sharp cheddar’, rather than ‘cheddar, sharp’. I can easily correct that on this screen by using the dropdown menu if it’s important to me.

So yesterday I began adding all the recipes from that little book Mom gave me years ago; the one that’s falling apart now and the pages yellowing with age. I’ll be able to get rid of the book, knowing I won’t lose the vision into 1970’s eating and church potlucks that it represents for me. The tastes, smells, feelings of repletion are saved for posterity, I hope. I do admit to being a little hesitant to ever throw away a hard copy of anything. What if the internet goes away? How will I get my recipes? That’s a rabbit hole I’m not prepared to engage with.

Now what to do with the same kind of book I created for my own kids? It has my famous ‘never the same twice’ Chicken Soup, my spicy and thick  Beef Chili, Mom’s Famous and Delicious Chicken Salad (that would be me, not my own mom), and the family favorite ‘Goria’s Taco Soup’, so loaded with carbs you’re sure to be bloated after eating a bowl. For the cookie monsters among us there is the Christmas favorite ‘Molasses Platter Cookies’, the recipe for which exists on an old Tacoma newspaper clipping from 1986.  And speaking of Christmas, I would never want to lose the recipe for the incredibly important French Breakfast Donuts that we have only on Christmas morning with our mimosas. Do my kids want to carry around a book of my old recipes from their childhoods? Probably not. Maybe I’ll just give them my Log in information for MealBoard before I die.

The book I created for my own kids is a little fancier with some useful general information included.

Here are a couple of those fabulous 70’s recipes Mom passed down to me. You might enjoy them, too. And if you have a favorite recipe I can add to my Mealboard App, post it in the comments!

Frozen Salad

Bananas
Crushed, drained pineapple
Strawberries
1/4 cup lemon juice
1 cup sour cream
chopped pecans
1 large carton CoolWhip

You be the judge of how much fruit you want, but I think the pineapple is just one can. Cut up the fruit and mix it together with the lemon juice and sour cream. Fold this mixture into the CoolWhip and then freeze in a pan. Cut into pieces to enjoy.

Potato Casserole

2 pounds hashbrowns
1/2 cup melted butter
1 tsp salt
1/2 cup chopped onion
1 pint sour cream
1/2 tsp pepper, or to your taste
1 can Cream of Chicken soup
2 cups grated cheese

Optional topping: 1/4 cup melted butter mixed with 2 cups crushed cornflakes. I highly recommend this addition.

Combine hashbrowns with all the rest of the ingredients except topping. Put in 3 quart casserole, greased. Sprinkle topping over the whole thing. You might need two batches of topping if you want it to really be good. Bake at 350F for 45 minutes of until crispy and brown.

Easy to freeze recipe so maybe for your next blue water passage?

French Breakfast Donuts

1 1/2 cups flour
1 cup sugar (half cup for donuts, 1/2 for rolling)
2 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
1/2 cup milk
1 beaten egg
1/3 cup melted butter
1/2 tsp vanilla
1 tsp cinnamon

Sift flour with 1/2 cup sugar, baking powder, salt and nutmeg. Combine milk, egg, butter, vanilla.  Add the wet ingredients to the dry and stir just until moistened. Do not over stir or they will be tough. Bake in muffin tins at 400F for 20 minutes until golden. Remove from pan while still warm and roll in the remaining sugar mixed with the cinnamon. I brush the tops with more melted butter before rolling. Because why not?

What are your favorite family recipes? I’m ready to add to my repertoire.

 

Ten Things to Know Before You Go

It’s time for the New Year’s reflection post.  2017 was the year we made the break from our comfortable middle class home and moved onto our sailboat. It was the year we cut the dock lines and began cruising full time. Many of our readers are gearing up for their own shift to a cruising lifestyle. They pour over the Yachtworld listings, going down the rabbit hole of finding that ‘perfect for them’ boat. They are reading and following all the cruising blogs and vlogs out there, wondering when they, too, will be sitting in the cockpit with sundowners and friends, a warm and gentle breeze ruffling water. If you recognize yourself in this description, read on. What things have challenged our fun/suck ratio? Because you know we are only going to be doing this as long as it’s fun.

How I loved seeing these Elephant Seals and listening to them grunt at night from the starry-skyed cockpit.

I’ve made a list of what I consider ‘reality checks’ just for those of you who are in that position now. Some of these are not big things and, frankly, I had trouble coming up with 10 of them, but when you are cruising even small things can matter a lot.  I don’t want to burst any bubbles, but it’s useful to know some of the realities so you won’t be disappointed by your own fun/suck ratio.  Recognize, as you read this, that if your cruising grounds are different than ours, your mileage will vary. Cruising down the west coast of the United States is much different than doing the ICW, or cruising to the Bahamas from Florida. Many of these points will be moot for cruisers in other locations.

  1. You’re going to get really physically/mentally/psychologically tired. Reflect, if you will, on the idea of visiting 27 different ports and anchorages in 3 months.  In each of those places we had to figure out the logistics of being there: where it was safe to anchor, how to get ashore safely and securely, where to leave the dinghy, where we were in relation to things like stores and fuel, or even places to walk, what sights we might want to take in, whether it would be safe to leave our boat unattended.  This is part of the fun of cruising, it’s said. It’s part of the “adventure”. What is less said that I’m going to say right now is that this is bloody exhausting. There’s such a thing as ‘too much fun’ and after about the 20th place, the fun starts wearing thin. It’s important to note this if you are planning to cruise, especially if you are going to cruise down the west coast of the United States. This is probably why some people just zip down the coast in one or two passages. We wanted to see what California had to offer. We don’t regret the choice at all because we had a ton of fun and saw wondrous things.  But it’s important to note that you need to allow time for rest and recovery or people are going to start to get cranky. That leads to…

    Such great bird watching at Pebble Beach.

  2. Take breaks from the boat. Just go ahead and plan them in advance because the need for a break sneaks up on you. By the time we got on the plane to Ecuador, we really needed a break from boat travel but were just beginning to realize that was what was wrong. Tempers were getting shorter than in any time in our marriage. Communication skills were being challenged in ways it’s impossible to predict when living a shore based life. People will tell you that cruising will challenge your relationship, but the ‘how’s’ of that challenge are so intangible that it’s hard to put them into words. Certainly being together 24/7 would challenge anyone, but it’s more than that. Frustrations are more poignant and unless you want to fight a lot, you better learn to handle your frustrations yourself. Decisions are more important and carry more emotional weight, not to mention physical safety weight.  Weather is always on the front burner, as is boat movement. Both of those things will take precedence over your irritation or hurt feelings. There are physical and psychological demands that require physical, psychological and emotional energy to deal with on a constant basis. If the power structure of your relationship is a fairly egalitarian one at home (which ours is), that’s going to change some because there is only one captain on a boat at any one time, especially when the chips are down. So that creates a lot of opportunity for you to become humble and question the wisdom of what you have chosen. Put your breaks on the calender, just like you do your vacations back home.

    Monterey Bay was a favorite place.

  3. If you love anchoring out like we do, that’s going to add to your stress in some ways. Until we pulled into Cruiseport Marina in Ensenada, we had stayed 8 nights at a dock since September 1. That’s less than 10% of the time. We consider the idea that maybe we are too avoidant of marinas. Perhaps we aren’t doing ourselves any favors by being the stolid anchor-outers that we are. We’ve considered that we might stay in a marina one or two nights per month as we cruise in Mexico, just to have regular breaks and easy access to land. We’ll see how that plays out. We’re kind of stubborn about wanting to be independent of land as much as possible, and marinas eat through our money faster than anything else. Want to know how to save money while you are cruising? Don’t stay in marinas.

    Entering San Fransisco Bay after our first multi-day passage was surreal. Still is.

  4. Don’t quibble about buying a water maker like we did. Regardless of your tankage, just get one while you are employed and bringing money in regularly. We carry 300 gallons of water, which sounds like it should be plenty. And it is! But I am constantly aware of how much water we use, even though we are really good at conserving it. It’s a constant nagging stress for both of us that impacts the enjoyment of this life we’ve chosen. Here’s why this snuck up on us: if you are in the United States you are used to being able to pull up to the dock, put a hose in your tank, and fill up. We have good clean water for the most part in our country. So we assume that when a marina advertises that they have ‘water at the dock’, they are referring to POTABLE water at the dock. And this is where that assumption is incorrect. Even though we read a lot about cruising in Mexico and water being available, we didn’t connect the dots that MARINA water is not necessarily potable. So that means that you have to pay someone to bring water to the boat and pour it into your tank. Or you have to lug the jerry cans yourselves to do that. Here’s the rub: we don’t actually want to live that way. Sure, we are capable of it. But it’s not how we want to spend our time. And it doesn’t make us feel like we are able to spend long weeks away from infrastructure where we can get potable water. So at some point, if this cruising thing goes on for more than a year, which I’m guessing it will, there will be a water maker on board. And it will be the kind that is easy to get parts for.

    We came back to the boat one day surrounded by hundreds of these Lions Mane jellies. Monterey Bay.

  5. The common wisdom among boat cruisers is that this life is filled with highs and lows. Hmm. Okay. Fair enough. But here’s a thought: in day to day life on a boat, it’s actually the differential between perceived danger and relative safety that create most of these highs and lows. On a boat the differential between safety and potential danger can happen regularly, sometimes more than once in a day.  For instance as we traveled in the Channel Islands in California, we were often met with high winds and the accompanying gnarly seas that were not only uncomfortable, but took all of our skills to navigate safely. During those times there is acute focus. All the senses are on fire in order to keep the boat, and us,  out of danger. Those were lows. (Although for some folks they may have been highs.Those people probably enjoy things like bungy jumping and sky diving, too.) After we’d negotiated those conditions successfully and found a safe haven, we got such a feeling of relief that the differential between the two states could have been perceived as a high. But in reality we had just returned to a normal, average state of being.  It wasn’t like dolphins swimming off the bow, or seeing night creatures in the water, or swimming with a sea turtle.  It was just relief. Maybe this is what people are referring to as a series of ‘highs and lows’. For me, the true highs are those things that do not happen every day. By their nature, life’s ‘highs’ are rare things. Unless you are going to sit in a marina most of the time, your’re going to start understanding this part of my post pretty quick once you are away from the dock all the time.  Your adrenal glands will get a workout in this way of life. And that leads to more need to rest. Don’t begrudge those sailors who sit in the cockpit and drink their sundowners after a hard sail. They’ve earned it.

    Challenging and beautiful Santa Cruz Island, with good friends on S/V Blue

  6. Here’s one for the people who just do not LOVE cooking:  When you are planning a cruise, a lot of fuss can be made about how one cooks in a galley. I was guilty of getting into the drama of worrying about cooking in a galley, even though I had already cooked a lot of meals on our summer cruises. Why is this? I think it has something to do with wanting to be as prepared as possible. And also I needed something to feel like I had control over when Mike had control over most of the boat systems. But here’s what galley cooking boils down to: it’s pretty much the same as cooking anywhere else. That’s it. Sure, there are special items like a solar oven (which we do not have) that some people use really nicely on their boats. And there is stuff like making beans or rice in a thermos, which works pretty well. If you are really into cooking you might want to explore those kinds of things.  But at the end of the day, ask yourself how you cook at home. Because that’s probably how you are going to cook on a boat. If you are worried about conserving propane, get additional tanks and keep the extras filled. Propane is the cheapest thing you’ll be buying on a boat. Give yourself a way to cook outside the cabin if you are going to be in hot places, like having a grill on the rail. If you are the kind that makes full meals in a pressure cooker, you’ll probably use it on the boat as well. If not, well so far, mine has looked lovely sitting in the cabinet by the sink. Same with my thermal cooker. I’ve used it only a couple of times.  The one-stop-shopping resource you should have is The Boat Galley Cookbook. There are recipes, but mostly there is information about different ways to do things for those of you who like to tinker in the kitchen.

    I never get tired of snorkeling.

  7.  Every single penny you spend on making the interior of your boat comfortable and attractive is worth it. Just do it, if you can. I remember feeling somewhat guilty that we would spend money on things like paint or colorful, comfortable pillows for the boat interior when we needed to be spending money on engine parts and the like. Safety first, right? As I sit here, however, I do not regret one penny we spent on those things because this is not a vacation, this is our lives. This is how we live, at least for now. And referencing my comments above about the ‘highs and lows’ of cruising, having comfortable berths to tumble into, or an attractive salon that feels welcoming goes a long way after a long day of working with the sea.

    Galapagos is WAY down there. Catalina Island.

  8. If you are planning a trip down the west coast of the United States, go ahead and join the cheapest yacht club you can find that has reciprocal privileges. We didn’t do this and it would have made a big difference in our trip. Friends of ours pulled onto docks regularly because of those reciprocal privileges. Especially if you are not a consummate anchor-outer, join a yacht club.  California is all about yacht clubs in a way we did not predict.

    When you spend time in the salt water, you also use more fresh water because you must rinse everything off.

  9. You might be very bored. Yes. There. I’ve said it out loud. Cruising has long periods of time where you might have nothing to do unless you really, truly want to get out the sandpaper and get to that greying teak or take up guitar or bake something that you don’t really need to be eating.  We read. A lot. It takes a long time to get used to all the downtime and figure out what to do with it. I’m so used to having a focus; a goal, a project.   Mike always has some kind of boat project he’s working on, but I do not. I have my art supplies on board but have yet to get them out. They make such a mess when I do and I hate it when the boat is a mess. The things I used to fill my time with at home (called HOBBIES) are not things that translate well to the boat so far. But I’ll find my groove with it eventually and I’m not complaining that I have so much time to read. I’m remaining open to discovering new interests at some point. Just don’t be surprised if you get bored. I think of the boredom as an opening for inspiration that just hasn’t hit me yet.

    I wonder if this sea lion deals with boredom. Likely not.

  10. Going south from Washington has meant that we have sunny days, but the sun sets early, a rhythm we have not quite got accustomed to. After 31 years in Washington State, our bodies do not understand how the sun comes up so late and goes down so early, and yet the days are sunny and warm. Isn’t it summer? Isn’t the sun still up at 9:00 pm? No?  Go ahead and buy those cockpit lights and make sure you have good lighting in your salon. We should have invested more in cockpit lighting.  You may not need them up north, but as you move south you will. And while you’re at it, get an anchor light that comes on automatically when the sun goes down; maybe some reflective tape for your mast. You’ll never need them up north, but you will down here. The nights are long all year round closer to the equator. That’s not a bad thing, but it’s worth noting. Along with this you can expect your biorhythm to change if you are accustomed to a more northern latitude. We go to bed so early it’s kind of eerie. I probably haven’t had this much sleep since I was 5 years old and forced to take naps. It goes something like this: “I’m so tired. Time for bed. What? It’s only 7:30? Damn! Now what? ”  I’m starting to think this is why some sailors drink a lot.

    A favorite view of the full moon taken from our view on the sea.

Taking these things and others into consideration, the fun/suck ration for us is definitely on the side of ‘fun’ so far.  We are happy doing what we are doing for now. We would never in our wildest dreams have encountered Elephant Seals on the beach, or a sea turtle swimming just beneath us, or any of a hundred other things we’ve experienced had we not been traveling by boat. We’re even glad to have had some of experiences of the ‘low’ times, because we’ve mastered those and know we can handle them now.  But with so many blogs and magazines making this lifestyle look like an unending vacation, you can count on Little Cunning Plan to give you the rest of the scoop. It’s not a vacation. When you go on a vacation, you leave a lot of the everyday concerns of your life behind for awhile. When you go cruising, you take them with you and have to deal with them in a completely different way, plus some. Being mentally prepared for some of the challenges this lifestyle brings with it will go a long way toward making your cruising life a success for you.