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 to make and simply delicious!