Now you get to see first hand what I’ve been telling you about our little galley.
Because of some modifications, things are easier to access
even though my actual work space hasn’t changed.
Moving the cooler to port side has proven to be a real plus.
I created this blog at the end of our first boating season last year
to help me ease into our far too long Canadian winter.
My first post was one of our favourites…
so I thought it fitting to tie my first blog post
with the first real cooked meal of season 2014 onboard R.E.D.
I made a couple of changes but as I have mentioned it is a very forgiving recipe.
(Galley Kat forgot the limes, parsley and sriracha but I used my new
R.E.D. hot sea salt and the taste was superb)
…my 8″ of prep area…
…I use a pill container for seasonings that I will need only a small quantity of.
…our little one-burner alcohol stove…
…all set and waiting for Captain Francois to finish polishing the deck…
The little 2 quart pot with the R.E.D.neoprene coat
keeps the meal warm for at least an hour, sometimes longer.
…served with some crusty Ciabatta bread for dipping…
…heaven in a bowl!…