Thar be dragons!
I’ve loved dragons ever since I was a little girl. It might be date back to seeing the Magic Flute at age 3 or my fascination with dinosaurs. Perhaps even reading Anne McCaffery’s dragon rider series. It only seems fitting that maps of old stated “Thar be dragons!” in uncharted territory.
There are those who have wondered why I’m embarking on a month-long passage from Panama City to the Marquesas. Of course I am interested to see what it will be like not seeing land for almost a month. After all, this is almost twice the distance of my longest passage to date. But for me pushing boundaries is part of the fun. Just the thought of the adventures that lay around the corner or over the horizon makes my breath quicken and my heart flutter. Some part of me could just be hoping to find those dragons.
Whatever the case, for a month long passage more than a little preparation and provisioning is required. I can’t lie and tell you that the galley is always my favorite place to be. The first few days of a passage after a long time in port can be brutal. Standing on watch? No problem, but if the winds are against you and the sea is a washing machine concentrating on preparing meals in the stuffy galley is grim. And imagining what flavors and what tastes combine to make a culinary masterpiece or sampling the food to see if it needs more salt? Forget it.
I rely on a couple simple rules of thumb cut down my time in the galley on the first few days of passage. After that you’ll get your galley legs.
- Chop vegetables in advance. Not only does this cut down on time in the galley, but if the seas are rough or you’re feeling miserable wielding a knife may not be the first thing you want.
- Use tried and true simple recipes you know. Thinking about what you’re cooking is not the best thing for settling a touchy stomach.
- Prepare a few dishes in advance that require minimal effort to prepare. Some of my favorites are pastys or pocket ‘zas.
Pre-Passage Sweet Potato Feta Pockets
- ½ recipe passage maker pizza dough
- 3 T olive oil
- sweet potato, chopped
- ½ onion, diced
- 1 t salt
- ½ t freshly ground pepper
- 1 t oregano
- ½ c feta
- 1 egg, beaten (optional
- Fry onion in oil in large skillet over medium heat for about 2 minutes
- Add sweet potato and seasonings stir until coated in oil
- Cover and cook another 15 minutes until sweet potato is cooked but firm
- Separate dough into tangerine-sized balls
- Roll each ball into circle using rolling pin or wine bottle
- Spoon sweet potato mixture onto center of dough
- Fold circle over into crescent
- Brush with egg (optional)