50 meter waves swallowed the boat! The wind was gusting up to 60 knots! The sails were in shreds, the autopilot broke, the water maker broke…
Given the horror stories about sailing you’d wonder why anyone would ever want to get out on the water. But the thing is that talking about good sails isn’t interesting. Who wants to hear about the exhilarating 9-knot sail with 12 knots of wind and a current in your favor? It is wonderful, but like all happy families being alike so too are great passages. Describing how the yacht sped over flat seas under brilliant blue skies can get old fast. But that’s exactly what happened.
We were on the Galapagos Express, the current speeding us along. Of course had it been up to me, we would have stopped in the Galapagos. Of course I wanted to see the legendary islands and it was also a wonderful way to break up the 4,000 nautical mile passage. Sadly the captain wanted to go straight to the Marquesas.
Still, the sail was so glorious I could hardly complain. Fast, smooth, and idyllic. At night we were even serenaded by a stow-away cricket.
The sail was so smooth that cooking at anchor is often rougher. And after our intensive Panama provisioning we had an extremely well-stocked galley so cooking was ideal. Simple is still always the best though and salads are wonderful for warm weather.
I abhorred cabbage before I started sailing. Well, I liked the pickled varieties, sauerkraut or kimchee, that is. Still, coleslaw made my hair stand on end. When I heard that cabbage was the cruiser’s lettuce I was not excited. I think I would prefer a diet of hardtack to one of coleslaw.
But the more I experimented with cabbage, the more I liked it. Far more than simply the coleslaw I knew as a child, I have come to see it as an under-appreciated, extremely versatile, and surprisingly nutritious vegetable. We always have cabbage on board on Umineko. It is in some of my favorite Japanese dishes, featured widely in Korean cuisine, and many other dishes one wouldn’t necessarily think of it.
From hating cabbage to relishing cabbage salads (don’t worry… I’m still not sold on coleslaw) and numerous other cabbage dishes. This is one of my favorites; a super simple tasty and nutritious cabbage dish.
Stow Away Quinoa Cabbage Salad
- 2 c quinoa, cooked
- ½ onion finely chopped
- 2 c cabbage, sliced
- Juice from 1 lime
- 1 T rice vinegar
- 1 T sesame oil
- 2 t soy
- Salt and pepper to taste
- 1/3 c cranberries
- In small bowl stir together lime juice, rice vinegar, oil, and soy and set aside
- In large bowl mix quinoa onion, and cabbage
- Pour dressing over and mix well
- Stir in cranberries
- Season with salt and pepper
*This salad can be stored for days and is just as tasty. Maybe even more!