Our windlass broke. One day we could push a button and the anchor dropped and push another button and the anchor was raised, the next we were using brute strength (and heavy gloves) to raise and lower the anchor. With our shiny new anchor weight, mind you.
One of the first catamarans I crewed on has a manual windlass, where you winched the anchor chain up yourself. Of course myself and the other girl crewing complained and whined that we didn’t have an electric windlass. Now I saw the logic behind keeping things simple. Push-button sailing could be wonderful but when things went wrong fixing them yourself was impossible. In sailing redundancies, back-up plans, and extra parts are the rule rather than the exception.
Now if we were just planning on staying in marinas a broken windlass wouldn’t be a problem. Unfortunately the plan was to anchor at least half of the time. Well, at least it would be good exercise until we picked up the new windlass in Fort Lauderdale.
Sailing to Norfolk, VA, fleeing to warmer climes I noticed a few of the new potatoes were thinking about starting to sprout. Their time had come. The chilly night air permeated the boat and I couldn’t think of a better time to cook something warm and hearty.
The side dish I always ordered from my favorite diner in New York was wasabi mashed potatoes. They were delicious. The creamy potatoes had just the right kick of wasabi to make your nose tingle. Then they “closed for renovations.” I don’t know what those renovations were but they somehow made the wasabi mashed potatoes vanish from the menu.
This is my approximation of Sidewalk Café’s luscious, creamy potatoes. I was more than pleased with the results. I highly recommend adding these to your list of boat staples. I know I will. Whether you’re under sail or on dry land these are a wonderfully warming on a cold chilly night.
Hopefully after all of my pulling the anchor chain up and down I won’t end up with Popeye arms. Note to self: stay away from canned spinach.
Windlass-less Wasabi Mashed Potatoes
- 10 new potatoes cut in quarters
- ½ c sour cream (or yachting yogurt if you are watching your calories)
- 2 T wasabi paste
- 2 t salt (or to taste)
- 2 t freshly ground pepper (or to taste)
- Boil potatoes 20 minutes (or until almost falling apart)
- Drain and put In large bowl
- Add sour cream and mash with back of wooden spoon until lumps gone. Potatoes should fall apart and turn to creamy consistency (okay, with a few lumps).
- Mix in wasabi thoroughly
- Stir in salt and pepper