Presenting my haphazard boat cookery creation: Gochujang Ginger Garlic Chicken Pineapple Soup! That’s a mouthful so I dub thee ‘3-G Chicken Pineapple Soup’!! Mind you I am no professional chef. Most of the time I just play around with my food stuffs! I rarely measure anything when I cook so the ingredient quantities listed are approximations. However, I do watch the clock like a hawk so mind your timers! Take special care not to overcook stuff. The flavor of garlic changes dramatically over the course of various cooking times. So anywayzzz, here’s the best recipe I can come up with: Pour enough canola oil in your pot to evenly coat the bottom. Bring up to temperature before adding in the the ginger, garlic, salt, and pepper. A useful not: A wee bit of garlic thrown into the pot to check the heat should sizzle when it hits the oil but the oil shouldn’t be so hot that it smokes. I love garlic and ginger so I am definitely heavy handed with them in this soup! Sauté on high heat until the garlic goes aromatic, add in gochujang and briefly continue to sauté. Pour in two thirds of chicken stock, bring to a boil. Add in the pineapple, pineapple juice, and lemon juice and reduce to a simmer for five minutes. Mind the clock at this point. Cooking too long will change the garlic to an earthy flavor and the pineapple/lemon juices will begin to lose their sweet tanginess. (My apologies for not including this step in the video, I forgot to hit record! ) Pour contents of pot into a bowl and set aside. Add remaining chicken stock and water into the same pot you have been using, bring the liquid to a gentle simmer and steep the kombu in the liquid for 15 minutes. Basically you are making a sea weed tea so don’t let it boil. Remove the kombu and add in the pre cooked chicken. Simmer till chicken is warmed through. Pour the two stocks together, add a splash of white vinegar and you are ready to eat! I didn’t use any garnishes because I simply didn’t have any on the boat at the time! But, I can tell you I would have loved to garnish it with some fresh basil or green onions if I had them on hand! Even without the garnish, this soup was DELICIOUS! Ingredients listed below: 1 pound of previously cooked chicken ( I prefer chicken thighs, more savory! ) chopped 3/4 cup thinly sliced pineapple 2 oz fresh from the pineapple Juice of one lemon 3 tablespoons gochujang 2 fingers of julienned Ginger- fresh 1/2 a bulb worth of rough chopped garlic fresh 1 sheet kombu (dried kelp) Canola oil- enough to coat the bottom of the pot 3 cups chicken stock 1 cup water 1 teaspoon salt 1 teaspoon black pepper Splash of white vinegar to taste ( I like one teaspoon worth )

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En este relato, comparto los nervios y la ansiedad que preceden una de las travesías más desafiantes de mi vida: Un viaje en solitario por el Mediterráneo a bordo del "British Tiger". A través de mis palabras, expreso el vértigo y el miedo que enfrentó, pero también la fuerza interior que me impulsa a seguir adelante. Esta historia me recuerda que la verdadera valentía no es la ausencia de miedo, sino la capacidad de enfrentarlo y seguir adelante, incluso con "un nudo en el estómago".

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Our beautiful Abyssinian takes a stroll down to the water to meet our beloved boat, Freddie the Tanzer22. Watch his reaction to be this close to the water! #liveaboard #sailboat #sailing #boatlife #sailing #water #lake #sailor #captain #abyssiniancat #cat #boat

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Time is quickly ticking down and it's raining. Most of our remaining critical projects are outside, so we spent the day working on anything we could do indoors. As soon as the rain stopped, after dark of course, it was back to trouble shooting the windlass. That one MUST be done.

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APPLY NOW: https://forms.gle/pkzNsz1bU9n1gkeZ9 The Tournament of Below Casuals (or BCT for short) is an epic Minecraft tournament that will go down on Friday, May 9, 2025, at 7:00 PM. EST that anyone can apply for. But hurry! Time and player slots are limited so apply while you can! Music Used: 80's Synth Wave by AlexiAction https://pixabay.com/music/synthwave-80s-synth-wave-110473/

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