Motoring into Fort Lauderdale, there is a sign boasting that the city is the yachting capitol of the world. It is a different world: mansions with megayachts moored in front of them line the ICW. Down each of the side streets it seems as if there are boats moored in front of every home regardless of size. Even the local Episcopal church has a message to yachties on their sign. Boats are the standard rather than the exception.
Unfortunately, transient spots (places for traveling boats) for catamarans were somewhat limited. Especially the week after the Fort Lauderdale Boat Show. After calling numerous marinas, I had reserved a place in the heart of downtown Fort Lauderdale, at the downtown city docks. The dockmaster, Matt, had been extremely helpful and knew boats.
In other words he realized our timing was weather-dependent and didn’t try to pin us down to exact dates. He even knew how to spell the word catamaran, which is more than I can say for some marina workers. (“catamaran… is that spelled with a “C” or a “K”?”)
The city docks are right next to the prison. Sure it sounds sketchy, Matt told us, but it’s actually an incredibly safe place to be. The prisoners get out and no way do they want to go back. Not to mention that there is excellent security in the area.
We motored into downtown Fort Lauderdale snacking on the Riverboat Strawberry Rose Scones I had made for brunch that Sunday morning. I adore rose water. The delicate flavor adds a richness and vibrancy to almost any dessert you add it to. I am a firm believer that rose water should take its rightful place beside vanilla and almond extract in the pantry.
I first started cooking with it in baklava and I couldn’t get enough, unfortunately at the gourmet food shops you can find rose water (as well as orange flower water another of my loves), but a tiny bottle can be as much as $12-15.
Then I discovered Mediterranean and Indian groceries. A bottle 5 times larger costs a quarter the price. Thankfully rose water is beginning to make its way into regular groceries, but you can always find it in Indian or Mediterranean shops, as well as some Asian groceries.
Strawberry, rose water, and just a hint of lime combine to make a delectable tender scone. A delightful and easy snack to piece on motoring along the ICW, or just on a lazy Sunday at home.
Riverboat Strawberry Rose Scones
- 3 c flour
- ½ t baking soda
- 1 T baking powder
- ¼ t salt
- ½ butter, melted
- ½ c sugar
- ¾ c milk
- Juice from 1 lime
- 1 T rose water
- ¾ c strawberries, sliced
- Preheat oven to 375◦ F (190◦ C)
- Mix dry ingredients in medium bowl and make a well in the center
- Pour butter, milk, lime juice , and rose water into well
- Mix slightly (there should still be lumps)
- Gently mix in strawberries
- Spoon large dollops onto flour-dusted tin foil
- Bake 10-12 minutes or until just beginning to turn golden brown around the edges