Sailing Ahead, Wherever That May Be

The only time I’ve ever been on a sailboat was to sleep. There’s a great Tall Ship converted into a youth hostel in Stockholm where my sister and I bunked for a couple of nights on our college gallivant across western Europe. [Which hostel appears to have been recently renovated, and very nicely, if any of you should be interested.] While there may have been the faintest of motion rocking us to sleep in our on-board berths, I doubt it replicated very accurately the sensation of actual sailing. My next opportunity was during graduate school when I got a fan letter (one of the very few in my life, as you can imagine!) from a stranger who’d liked a gallery art installation I made so much that he offered to take me out sailing to the nearby islands. I don’t think there was anything predatory about him, but besides my still having a grandiose case of social anxiety in those days, there is the fact that the art show in question was entirely a walk-through, life-sized illustration of an espionage thriller; while I am doubtful that was his inspiration, I didn’t take him up on the offer.
Photo: Adrift on the High Seas

But whenever I see a sailboat, I do think it’s a beautiful representation of a genteel form of freedom that captivates my imagination all the same. Yes, I know plenty of tales of grueling trials on the high seas, no matter the size of the craft; even some of my close friends and relatives have such stories to tell, thankfully, having survived them. And I know, too, the old joke about testing one’s real interest in boat ownership by dressing up in a rain slicker and standing under an ice-cold shower for a couple of hours while flushing hundred-dollar bills down the toilet. But I also know that a vast number of people who could jolly well choose to spend their money and time on less demanding, safer, and far less expensive pastimes still choose boating. There’s clearly a strong pull to counterbalance any such negatives.

I, too, have spent some happy times on boats, just not sailboats. As a coastal kid, after all, I grew up thinking time spent on the ferries was as much pleasure and sightseeing as it was commuting or transport. I have been fairly miserable on a North Sea ferry in stormy seas while I was recovering from the stomach flu, but it did not so permanently scar either my psyche or my stomach lining that I didn’t look forward to the next time I got to be on a slow boat cruising along the shore, or perhaps best of all, in a rowboat or canoe, dipping the oars or paddle in with the rhythmic soft splashing that accompanies my reveries.
Photo: All Ashore

Living far from any natural body of water as I do these days, I am beached like an old craft whose hull is no longer seaworthy. But like those old boats I see, dry-docked on the beach or alongside the tumbledown barn or in a weedy field, I keep in my soul a firm and loving memory of every good time spent with the waves rocking me softly from below, telling me stories of their own and inviting me forward, ever forward, wherever that might take me.

What’s-in-My-Kitchen Week, Day 2: Foodie Tuesday

Having guests for a meal can be a lot of work. Or not. But either way, if it’s mostly ready when they arrive (unless it’s a cook-together occasion), it’s a great time to have fun with friends. Few occasions are as welcome as those that include comestible-related conviviality. Last week’s get-together fun was occasioned by the impending retirement time move to Pennsylvania of our dear next door neighbors, who joined us for dinner just after I’d finished clearing out the dining room and enough of the kitchen from our week’s plethora of minor house maintenance projects to make way for us all to fit comfortably at the dining table.photo

One of the pleasures of having company is the excuse to set a pretty table, even if it’s not at all formal. While we do sit down to a ‘set’ table often enough to pass for civilized, formality of any sort is almost always as far from my modus operandi as one end of the galaxy is from another; still, it’s nice to have a reason to pull out a different tablecloth or put on a seasonal character at the board. For this day I wanted to keep things light, airy and summery, so I started with a small vintage tablecloth of graphic pale yellow butterflies on a crisp dark background and used the plain white crockery. These I enhanced with the  graceful twisted stems of our delicate Hadeland crystal wineglasses in their discontinued ‘Lord‘ pattern–which we were fortunate to have handed down to us by my parents, who in turn were given them by my Norwegian sister and her husband. Every time we use these beauties I am reminded of our family and of our Norwegian roots; at the same time, they are infinitely well-balanced and sweetly appealing to the eye, so they often ‘set’ the table all by themselves, so to speak.photo

Food was kept simple, in my usual adherence to unfussy ways. Having seen a wildly delicious sounding recipe for a California Peach Caprese Salad at the delicious blog A Feast for the Eyes, I was smitten with the idea of feasting, indeed, on peaches and was gifted not only with finding some fine, nearly ripe ones at the same store as a smashingly fat and lovely filet of wild-caught Alaskan salmon, I had the foundation of my meal in mind. The demise of my cooktop and its current unavailability had already inspired me to plan that I would oven-roast some vegetables and fruit to add a sort of barbecue-ish tinge to the meal’s summery theme (we don’t yet have a functional barbecue, latecoming Texans that we are). Thus, a super-plain green salad started things off without interfering with all of the other flavors and colors to be heaped on the table. Romaine, diced glorious avocado and a drizzle of simple Italian-style vinaigrette. I did put out small dishes of pignoli and yes, a chiffonade of fresh basil and mint leaves for those of us who wanted to have a sort of Cal-Italianate hint of the inspirational peach Caprese infused into the meal. Like me, for example.photoThe salmon preparation was something of an experiment: my doctor recommends I limit my soy intake for various reasons, so although I’m often addicted to soy sauce in my fish marinades, I was enamored of a slab of hot-smoked salmon at the grocery and bethought myself to use that as the salinizing element in my salmon prep this time. I laid the filet lovingly in a pan greased with coconut oil and topped it with crumbled smoked salmon, freshly ground black pepper, minced fresh ginger, a splash each of ginger juice and freshly squeezed lemon and orange juices, a faint drizzle of raw honey, and a little more coconut oil on top of it all, and into the oven it went. It was joined there in short order by pans of vegetables and fruits, respectively (hurray for the benison of double ovens!), and there was time during the baking and broiling to hunt up some dessert from the freezer.photo

The vegetables could hardly have been simpler: whole green beans, asparagus, orange and yellow capsicum–those sweet and fruity bell peppers add elements of both color and flavor brightness to a vegetable dish so neatly–and thickly sliced cremini mushrooms. Crystallized salt, pepper, a squeeze of lime, and a slick of my precious Stonehouse olive oil (using their luscious Persian Lime this time) and the whole pan was ready for its oven close-up too. I left the fruit in all its naked glory, except for a little gloss of the aforementioned coconut oil to help protect them from sunburn while increasing their chance of a good brown skin in their broiler tanning bed. I know some folk say to add sugars to build (or to even out) caramelization but I figured the fruits were sugary and ripe enough to take care of themselves: those treasured peaches, a handful of my very first batch ever of homegrown figs, and that living gold of pineapple.photo

The dessert was well into my lazy comfort zone, being a chocolate combination of my nut truffles (a simple mix of melted dark chocolate with a little good butter, a pinch of salt, and finely chopped and toasted mixed nuts of my choosing, set up in a flat pan and cut into small pieces) and my almond-flour brownies that I keep handy in the freezer between times, and the mellow, dense chocolaty goodness played nicely with all of the fruity sweetness that preceded it.photo