Tuesday, July 10, 2007

Beach? What beach?

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On the road (?) again ...

My best friend from first grade (yes, the same guy that I went on the road trip with a couple of months ago) has finally convinced me to go on a sailing trip with him. He's somewhat of a sailing fanatic; regularly sailing to Bermuda from St. Thomas or Newport. I on the other hand, do not do well in the big open water. My two experiences with deep sea fishing in the Gulf of Mexico both produced severe cases of sea sickness. We're talking about non-stop projectile vomiting for hours.

However he's put together a trip that he promises to be relatively pastoral. He's recruited me and two other buddies. We're going to be sailing through Long Island Sound and then continuing to Martha's Vineyard, where we'll meet up with my my friend's wife and kids for a week in Edgartown. The sail each way will take about two and a half days (we will anchor at night).

I'm going to be in charge of provisions (aka food and booze). Even though I'm looking forward to this task, it's not going to be easy. I usually avoid carbs at all cost, particularly cereal, bread, donuts, salty snacks, pasta, potatoes, cakes and cookies. I also do not eat mushrooms nor beans. My best friend from first grade does not eat fruit. One of his friends that's going to be joining us is a crunchy-granola vegetarian; I hear his favorite thing for breakfast is raw cauliflower. The fourth guy I've never met, and I know nothing about him.

Anyone have any menu suggestions?

I leave home next Thursday to meet up with the group in NYC. Friday we'll prep for the trip and then set sail on Saturday.

Here are a couple of photos of his boat, including "my" kitchen.

23 comments:

somewhere joe said...

I think I'd like to plan the menu for the fourth guy.

I can think of worse assignments than being posted to that galley. Have a gorgeous trip. I'm invited to spend as long as I like at an old friend's house in Cherry Grove this summer. He has a catamaran. That shot of the sail against what looks like north Atlantic blue has me daydreaming...

dbv said...

what you need is a chef... if only i'd known sooner... lol...

Lemuel said...

Tough gig. :)

john said...

No menu suggestions! But that looks like a lot of fun!
Can't sign in using my wordpress address!!

Paul said...

S. Joe: It seems that you and I are both very fortunate to have generous friends.

I just got a brief profile on the fourth guy. I'm not sure he's going to make my job any easier.

"TC is short - about your size I think -, unmarried, straight and loves sailing. He is by far the most experienced sailer. It's been my observation that he is omnivorous and will give you a run for your money in the snacking department. He likes Pinot Noir with his meal but starts on the beer in mid afternoon."

Joe, I didn't realize that I was planning both wine and beer selections, too.

David: Are you still available?

Lem: Yes, it's a tough gig. Maybe I should fix what I like and hope everyone else is happy.

Paul said...

John: Do you need to take a break from studying?

RE: your sign in problem - I never understand what Blogger does and doesn't like on a given day. Sorry.

TWISI said...

Well, that certainly doesn't look like the SS Minnow!

Have fun!

K

Paul said...

TWISI aka K: Where's the professor when we need him?

CondoBlogger said...

What a beautiful boat!

According to the MythBusters... GINGER PILLS are a good remedy for sea sickness and won't cause the "loopy" side effects of the pharmaceuticals.

As for the menu... dude, y'all are sailing. It's not like you can pull into the Piggly Wiggley and pick up special orders... tell the picky eaters to suck it up and just eat what is put before them. Or else you'll make em walk the plank or swab the deck or shiver the timbers.

Blue the Spa Girl said...

Okay, sailing is awesome. When the nausea settles, I totally dig it. You are cooking for all of you, sounds like if you stocked up on twizzlers and whiskey, that's about all you'll agree on.
What would Jack Sparrow do after all Paulywog? Come on, now. Think!

Friends of mine build yachts, catamarans. Both power and sail. I can tell you, I would rather the 44 foot power version.
I think they are at www.pdq.ca
Check it out. Maybe it is dot com...they sell to a lot of Americans.

Have a great Sail Matey!!! Ahoy!!! I see a McDonalds in your future!!!!
Yo ho ho!!!
xoxoxoxoxoxoxo
BE SAFE!!!

Blue the Spa Girl said...

http://www.pdqyachts.com/power/index.html

Here it is, copy and paste, I am technologically challenged.

Oh! And don't forget to pack your gravol....ahoy!

Paul said...

I'm with you, Blue, I like power boats. But when you're a guest, you can't be too choosy.

The only boat I own is one I play with in the bath tub.

Thanks for the link. Those are very unusual. Next time I have an extra half-mil I consider one ...

Palm Springs Savant said...

wow nice boat. Does he need any more close friends?

Gawpo said...

Paul, if you do think you will be in any swell at all and you know that you will be uncomfortable, then take along some Meclazine. No, Pau. Not Mezcaline. I said Meclazine. Dramamine puts it out. Do you know of it? You will not suffer the least bit and you will be able to stay awake. But boy oh boy, will you ever sleep good. It does have a sedative hypnotic side effect.

As for chow, you might want to try Gawpo's famous fritatta:

Cook off AT LEAST one chopped large red onion in olive oil. When the onions are done, then throw in as much very finely chopped garlic as you would like, but don't burn it! It won't take long and the onions won't suffer any, even though they were already just about carmelized when you began the garlic.

You have already parboiled cauliflower and broccoli that you have sliced into slices that look like sliced brains. Along with the cauliflower and the broccoli, you threw in some zucchini. You drained the water from the veggies (unless you were fortunate enough to have had a steamer). When the garlic is done, you pour the veggies into that very large skillet (no cast iron? Too bad...). Now stir it all up and press it flat with the widest spatula you have.

Then pour the bowl of that whole dozen eggs you scrambled with a fork while adding that dash of milk. Oh, and you dumped a healthy load of grated Romano or Parmesan into the eggs as you stirred them. Yes, Paul, pour the eggs over the veggies. Nice. Take a fork and work the eggs gently between the veggies, sending it to the bottom. Cook over low-to-medium heat until the edges start to firm and there are tons of bubbles coming up through the works. Then finish that puppy off by placing it under the broiler until it is golden brown.

The cheese will add to the browning.

Take the spatula and cut the edges free from the pan. Reach under as far as you can from all angles to release the fritatta from the bottom of the pan.

Slice into equal portions like it was a pie.

Eat it.

somewhere joe said...

Eat it. Huh. How come you never sweet talk me like that Po? SMH

Paul, I've never been seasick on anything smaller than a freighter. Shaken and stirred maybe. Scared witless. But it's those big surges and elevator drops that molest my stomach most. However, all of the above remedies, including ginger, are good anti emetics, as is a bit of reefer.

Now that you've got the cuisine under control, what about the sleeping arrangements? I see in the photo a double bed and two convertibles. Didn't you say there is a party of four?

Paul said...

Mr. G: I do like fritattas. Can I just come to your house and have you prepare one? It's my understanding that the oven onbaord does not include a broiler. Right now, I'm thinking about fixing a lot a cereal for breakfast.

S. Joe: I don't think anyone was assigned the task of reefers. While three of the four in the group did "mature" in the 70s, we are a very conservative group.

Sleeping arrangements? I hadn't even thought about that yet. There are actually three double berths and one single berth. The aft cabin and the head are behind the camera in the middle photo.

Gawpo said...

Well, I am smiling. Big. Hey, Joe---I just assume you know all you could ever need to know for things food. And Paul, take Joe's advice on the reefer. Just don't get upwind of a U.S.C.G. vessel. I would be more than happy to raid the evidence locker and score you some skunk. If it's not all gone, that is....

Matt said...

You have a little boat for the bathtub?

I'll come there and iron your shirts if I can come on your trip with you.

Paul said...

Mr. G: I went to Eckerd's (soon to be Rite-Aid) this afternoon and scored some Meclizine. Thanks.

Matt: Can you get to NYC by Friday evening? I'll get you an invite. Be sure to check this out with Scooter first; see my note above about sleeping arrangements.

Scooter said...

If your friend brings his boat to Seattle, we'll bring the puppies!

Gawpo said...

Kewl Beans on the Meclizine, Paul.

Ok.

So.

This has carbs, but that's just the way it goes:

1 1/2 lbs shelled crab meat.
1C Bread Crumbs (I use the Italian seasoned)
1 egg (from a chicken!)
1/2 tsp Worchestershire Sc
1/2 tsp Tobasco
1 T juice from a lemon
1 tsp dry mustard powder (not the WET mustard powder. Sheesh)
1/4 C Mayo (Best Foods. But if you have no time to cross the Mississippi, then I guess Hellperson's would be okay)
2 Celery Stalks, finely chopped
1/2 Onion, finely chopped

Mix all this stuff together, squishing it through your fingers until HOMOgenized (sorry, couldn't hep muhsef)

Dump about another cup of bread crumbs onto a plate. Form the crab goop into small patties and press each one into the crumbs; flip over and coat the other side.

Fry in that huge cast iron skillet until brown.

Eat it.

(I always add more Tobasco and lemon juice and mustard. I'm crazy like that. My mother told me that these were the best crab cakes she had ever had.)

Gawpo said...

WAIT! I almost forgot. My family always serves this with a large plate of fresh, uncooked cauliflower on the side.

It's some Jewish thing. Something about Elijah, I maybe think.

There. You're set.

Gawpo said...

By the way, traditionally, the frittata is flipped onto a plate when the bottom is done, then you slide it back into the pan to finish the top. I invented the broiler thing. And then guess what happened---I saw someone use my trick on the Food Network. THEY STOLE MY BRILLIANT IDEA! I knew I should have patented that.

You don't need a broiler. End of story. Cook one. Eat it.