I’m getting back into my boat rhythm.

For those of you land-based folks it may be hard to understand

but having to get used to working in confined spaces takes a day or two of adjusting.

Captain Francois and I have to rebalance what I call our ‘boat dance’,

manoeuvring around each other,

without knocking things, or each other over.

Over the past winter in our land kitchen,

I kept my galley mentality in tact as much as possible,

carefully planning our meals,

gathering all my ingredients first in one place

and above all keeping it simple.

I kept those three components in mind for today’s galley creation:

I prepared the sausage in advance then chopped and refrigerated,

and cooked the quinoa in the pressure cooker for a couple of minutes

so I could have it chilled,

then I gathered and chopped the rest of the ingredients.

Oh and a couple of days ago I started a fresh crop of boat sprouts.

Simple…

Simple to make and simply delicious!