The ocean welcomed Umineko back with a vigorous shakedown sail. With gusts up to 39 knots we fairly flew down the coast, surfing at 16 knots. The chill wind swept us along on a much-needed speedy ride down the Eastern seaboard.
Sails like that can be fabulous or disastrous with not much room in between. Thankfully ours went wonderfully, we had prepared well, and even with towering waves crashing over the vessel’s side, the shakedown didn’t dislodge anything. With one exception.
My basil plant met its watery end. Salt watery to be specific, an errant wave over the stern. If there are two things that don’t mix it’s salt water and vegetation. By the next afternoon my poor plant was turning shades jaundiced yellow rather than the hale and hearty green of its younger days. I decided to put the unfortunate shrub out of its misery.
This unbelievably simple easy cream sauce is all-but fool proof. You don’t need to worry about it breaking, honestly it barely even needs heating. The food processor does all the work, but it is nice to warm it up.
If you have a real food processor on board you might want to make a little more, but our “magic bullet” (as seen on TV, as Sato San calls it) works brilliantly. Use it over fish, pasta, or whatever you like. I used it on salmon and pirogues and found myself regretting not having another basil plant on board.
Basil cream sauce
- 1 c fresh basil
- ¼ c walnuts
- 2 cloves garlic
- ¼ c parmesan
- ½ c cream
- 1 c milk
- 2 t salt
- 1 t freshly ground pepper
- Put basil walnuts, garlic, and cream, salt, and pepper in food processor.
- Blend until smooth, about 20 seconds
- Pour mixture into pan, add milk, and heat over medium heat for 5 minutes, stirring constantly.
Voila! You have cream sauce.