Fall has officially arrived! And colder weather calls for hot, delicious breakfasts to warm us from the inside. This recipe is so easy to make and it’s almost always a hit. We like to make individual-sized stacks, but you can totally do this in a full-sized spring form pan and serve it to a crowd as well. We top ours with a couple of fried eggs, but the sky is the limit when it comes to accompaniments.
Scroll past the video for the full recipe.
Bodacious Breakfast Potato Stacks
deliciously seasoned stack of breakfast potatoes
4-5red potatoessliced thin
1/2cupnutritional yeastmaybe more, depending on your taste
salt and pepperto taste
Preheat oven to 425.
Grease your spring form pans.
Layer potatoes, butter, nutritional yeast, seasoning, salt and pepper until you've reached the top of your pan
Bake for approx 25 minutes
Top with a few fried eggs and enjoy!
Make this recipe vegan by using a butter substitute...and omitting the eggs on top.
*This post includes affiliate links. That means if you click a link and purchase the item, we get a little bit of commission, which we appreciate the heck out of, btw!
Port Ludlow to Mackaye Harbor
Our first experience anchoring was…fun. Aside from some quirkiness from the windlass, we did pretty good! Port Ludlow is a muddy bottom (like most of the Puget Sound area), so it was a good place to learn. We were exhausted by the time we got settled down after taking Katie to shore to do her businesses, but we managed to spend a few minutes enjoying a beautiful sunset.
We faced our first “living on the hook” challenge: making coffee with no shore power. Usually we use an electric kettle to get the water temperature exactly right, an important element of the brewing process when you use a Chemex coffee maker. Without power, we had to heat the water in a pan and then pour it into the kettle (we use a gooseneck kettle for even pouring). A stovetop kettle is definitely on our wish list for future cruising adventures, but for now, this worked quite nicely for us.
Before we got to the actual cruising portion of this adventure, we had one stop to make: my dad’s family’s annual reunion in Sequim.
I have such fond memories of attending the reunion when I was a kid. We made a road trip out of it several times, and those trips are some of my best memories of childhood. We would stop and camp along the way, sleeping in this green tent, all four of us (my parents and my brother, Matt. Dan was there for one trip, I believe), and cooking on a camp stove. The Pacific Northwest is known for its berries, and I remember picking strawberries one year and my mom making a strawberry pie inside the tent because it was pouring rain outside.
This was the first time in over 20 years that I made it to the reunion. Since I was a kid the last time I went, I didn’t remember a whole lot of people, so it was fun to re-meet so much of my dad’s side of the family. Jim and I both really enjoyed chatting with everyone, getting a tour of the dairy farm run for three generations by the Smith family, and having my fingers sucked on by baby cows. There was so much good food and good conversation that all around warmed my soul.
That night was a full moon (or almost full), and it was red in all the smoke from the fires. We sat outside, enjoying a nightcap and listening to the music coming from the wedding at the yacht club. It was a perfect way to end a wonderful day.
From Sequim, we made our way across the Straight of Juan de Fuca and into the San Juans. Our first stop was Mackaye Harbor on the south side of Lopez Island. We picked blackberries and checked out a cute little general store and enjoyed a beautiful walk on this green and lush island. Everyone who passed us waved from their cars, and we just loved how friendly and welcoming people were.
Next week we start really exploring the San Juan Islands. Stay tuned as we anchor at Friday Harbor, Blind Bay and more!
Boat Chef: Tummy-Warming Veggie Chili (in the Wonderbag)
As soon as the weather gets cold, I start craving soup. Soup is such a cozy, comforting dish to warm your tummy. And while chili is technically not soup, it has the same warming properties and it sounded good on this cold Pacific Northwest fall day.
When we started looking into moving aboard last year about this time, we came across a YouTube channel called Sailing Selkie. It was a young couple who were making the transition from living in an apartment to living on a sailboat in the Seattle area. We watched their videos over and over. They were doing exactly what we were working toward! In one of their episodes, they made a delicious looking pot of soup in a Wonderbag and we immediately added it to our list of needed boat items. Sadly, Sailing Selkie is no more, but we had to credit them with our discovery of this awesome slow cooker that requires no electricity.
This chili recipe will work in any slow cooker (or even just on the stovetop if you prefer!), but it was perfect for our Wonderbag.
Scroll past the video for the full recipe.
Tummy-Warming Veggie Chili
Veggie chili to warm your tummy made in a Wonderbag or other slow cooker
salt and pepper to taste
1/2tspred pepper flakes (or chili powder)
1can kidney beansdrained
2canswhite beans (Great Northern)drained
1can petite chopped tomatoes
1canfire roasted chopped tomatoes
1canGuiness draught beeror other dark beer
Melt butter in a pan. Add onions.
Add sweet potato, carrots, jalapenos to the pan and cook for a few minutes, stirring occasionally.
Add fresh garlic and spices.
Add tomatoes, tomato paste, beans and beer.
Bring to a boil.
Remove pot from stove and put it in the Wonderbag.
Set aside for 3-3 1/2 hours.
Add zucchini and corn.
Let cook for another 1-2 hours.
Serve with your favorite toppings. We love sour cream, a little shredded cheese and sliced avocado!
If you are using a regular slow cooker, simply put all your ingredients into the slow cooker, mix well and cook on high for 5-6 hours or low for 8-9 hours.
If you are planning to leave your boat while your chili cooks, you can add the corn and zucchini with your beans and tomatoes. We just like them a little less soft, but they will be fine cooking the full amount of time.
What are your favorite chili toppings? Let us know if you try this recipe and what you think!
The most unfortunate thing about our summer was that we were caught up in replacing the mast step and repairing a stringer for most of the cruising season. We had so many plans, so many intentions to cruise here and there, exploring the Puget Sound, plans that were put on hold while we made major repairs to our boat.
So you can bet your bottom we set sail at our first opportunity once the boat was back in operable condition. All winter our friends had been telling us how great the San Juans are, how we have to get out there and explore the islands. And we’d been chomping at the bit to do just that.
We had a long list of things to do before we could leave. Provision the boat. Clean the boat. Check to make sure everything was in working order. Laundry. Make sure Katie had food. Learn how to anchor. Charge all of our batteries, since we would be staying at anchor most of the time. Make sure we had enough coffee to last us the trip. Fill the fuel and water tanks. Pump out our holding tank. Etc. Etc. Etc.
We got everything done except “Learn to anchor.” It made me a little bit nervous that we had never done this before we left on a long trip, but Jim had done a lot of research, talked to a lot of people and felt confident that we could figure it out.
And we did. In Port Ludlow, just before dark, with a windlass that just didn’t want to work at first.
Check out our video for more about the first leg of our San Juan Islands adventure.
While neither Jim nor I have problems with gluten, I did suffer from a wheat allergy for a while and spent a good deal of time experimenting with gluten free baking. When we moved up to Washington, we found we had a few friends who suffered from gluten allergies, and since I find great joy in spreading love through baked goods, I thought it was the perfect opportunity to try out Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
It’s an awesome product, and it is literally a 1-to-1 replacement for regular wheat flour, so it’s the simplest way to make baked goods gluten free that I have found. And it has a surprisingly pleasant texture. So many of the recipes I used to make were dense and cardboard-like. This flour gives cookies and breads a nice, soft, chewy texture that is quite close to it’s wheat-based counterpart.
Scroll past the video for the full recipe. And if you give it a try, let us know what you think!
We finally have our mast back! It was a long journey and a lot of hard work, but we are finally done with this project, and it feels awesome! Now it’s time for some rest and relaxation in the San Juan Islands!
Whenever we are invited to a party, people ask us to bring this dip. Jim loves with with tortilla chips, while I prefer it with a sliced and lightly toasted baguette, but it is delicious on almost anything you put it on. You can take our word for that because we’ve used it to top fish tacos, baked salmon, crab cakes (you can find our recipe here!), burgers, and mixed with macaroni and cheese. And if you try it and come up with your own unique uses, please let us know!
Scroll past the video to see the full recipe.
Hoppin' Jalapeno Popper Dip
This dip will be the hit on any party you bring it to and pairs well with either tortilla chips or a toasted sliced baguette.
116 oztub of sour cream
1packageshredded cheeseWe use "Mexican"
1.5cupspanko bread crumbs
seasoningof your choice
Combine cream cheese and sour cream in a bowl. Mix.
Add shredded cheese, jalapenos, fresh garlic and seasoning. Mix.
In a separate bowl, combine panko, melted butter and seasoning to taste. Mix well.
Spread dip in a baking dish.
Sprinkle with panko mix.
Bake at 375 degrees for about 25 minutes or until panko has browned a little.
Serve with tortilla chips, sliced toasted baguette or whatever your heart fancies.
The dirty work begins! We didn’t anticipate the mast step would take so many hours to remove, but we finally got it out! Fortunately, only one of our stringers was partly rotted, so we removed the section that needed to be replaced and got to work rebuilding it.
It was a challenge trying to live on a boat where we were also trying to do a massive repair project. Steph spent a lot of time in coffee shops and on Peter’s boat (he’s the one we bought Willow from) editing photos from weddings we’d shot. It was difficult for her to have to uproot her workspace every couple of hours and not know where she’d be working the next day. But we are happy to report, all weddings were delivered on time!
Another challenge was feeding ourselves. For a lot of the time, there was a fine dust covering every surface. Not a good environment for trying to cook a meal in! Aside from the dust, our belongings had all been removed from their hiding spots in the main salon area and moved into different spots. Tools littered every surface and that included the surface of the galley.
And it was hot. So hot. Probably the hottest part of the summer, and we were chugging away at this project that required me, at times, to be in a full white dust suit and mask. It was particularly awful when I had myself and “the hole” covered with plastic to minimize the dust spreading in the boat. But with time ticking away, we needed to use all the time we had available, no matter what the temperature was.
Next week we get the mast put pack in and the boat back together and go for a shakedown sail! Stay tuned for the final episode!
Welcome to the first episode of our new series, Boat Chef! One of the questions we are asked most about our liveaboard lifestyle is whether or not we cook on the boat.
When we moved aboard, I promised myself I wouldn’t let the size of my galley prevent me from cooking exactly what I wanted when I wanted to. Last December I baked Christmas cookies aboard, and on St. Patrick’s Day I made Jim and our neighbor, Skip, a corned beef with all the veggies (I get double credit on that one since I don’t even eat corned beef!). I’ve made risotto while underway and handfuls of lunches on a heel.
I’ve always enjoyed cooking and I’d like to think I’m pretty good at it, so I am starting this series to share with you some of the recipes and dishes I prepare in my tiny galley.
Scroll past the video for the full recipe.
Crabulous Crab Cakes (with Sriracha remoulade)
These crab cakes are delicious and easy to make.
For the crab cakes
1.5green onionschopped small
salt and pepperto taste
seasoning salt (or Old Bay)to taste
Approx 1lbfresh crabcracked, shelled and cleaned
1sleeveRitz crackerscrushed into crumbs
olive oil (or coconut oil)for cooking
For the Sriracha Remoulade
1-2tbspSrirachadepending on your taste
seasoning (salt, pepper, etc)to taste
Mix remoulade ingredients together, set aside.
Combine your sauces (Sriracha, Worcestershire, Dijon mustard), mayonnaise, green onion, crushed garlic, lemon juice, seasoning salt, salt and pepper in a large bowl.
Add eggs and crab. Mix.
Add cracker crumbs. Mix.
Heat about 1/4 inch of oil in a frying pan. When it is hot, add crab mixture in small lumps, flattening each one slightly.
Fry each cake for about 3 mins on each side or until they're golden brown.
In the video, it only shows me adding one egg. I did add a second one that didn't make it on camera
With the sails off and the boom stored, our inspection panels cut and the wiring disconnected, we were ready to have the mast pulled. It’s quite an emotional thing…to have your mast pulled. It’s the very lifeblood of your boat. It’s what makes a sailboat a sailboat and not a power boat; without it, you have nothing to attach your sails to. Which means your boat doesn’t move through the water in the way it was intended. It was hard to watch our being wheeled around the back of Sea Marine and set to rest (however temporarily!) in the middle of a mess of masts that looked like they’d been left to die.
But we were glad to get the show on the road. We’d been aware of the problem for over a month before we got to work, and getting the job started was a relief. We knew we had a lot of work ahead of us, but when we finally dug into it, we realized we had no idea!
Stay tuned! Next week we get the dirty work started!