Monday, July 24, 2017


Every once in a while somebody comes up with a product so perfect that it's sweet beyond belief. Hummustir is one of those. Not only is it perfect for boaters, cruisers and liveaboards, but it's perfect for land dwellers and RV goers as well. I happened on Hummustir quite by accident while looking for some organic beans in the vegetable aisle of <gasp> Walmart. I know, I know, I hate shopping there too but unfortunately it's the only place I can find some of the specialized products I need to feed the allergy-prone grandkids living with me right now. Seems odd, doesn't it? But Walmart is listening to people and is greatly increasing their organic offerings. It's the place I find organic pumpkin, organic spices, organic rice milk, and a host of other things like organic produce and pasture raised eggs.

So let's get on with it - what's so good about Hummustir you ask?

  • It's USDA certified organic.
  • It's non-GMO.
  • It's gluten free.
  • It has everything you need to mix it right in the package so it's easily transportable.
  • It's good for you.
  • It's cheap.
  • It's fresh.

As a cruiser with very limited fridge space, this is a godsend. I can stow these away and grab one on the way out the companionway to a cockpit gathering. And the best thing? It comes in two flavors and they are both the best-tasting hummus I have had anywhere. Here's the steps:

 The package includes a pouch of organic chick pea paste, a pouch of organic tahini, a pouch of seasoning, and a wooden mixing/serving spoon.

Be sure to knead each packet before you open them, especially the tahini packet. The tahini tends to separate and needs to be thoroughly kneaded. Then just roll down the packet from the bottom to the top, cut it open and squeeze the contents into the container.
The chick pea paste is the smoothest of any hummus I've bought.
Add the tahini.
 Add the spice packet.
Stir it up well. I sometimes use a spatula to mix it because the chick pea paste sometimes gets into the corners and it's easier to use to mix it well.
Then just enjoy with veggies or crackers. We rarely have any left over, but if you do, just transfer it into a smaller container and store in the fridge.

Friday, May 26, 2017

Gluten free flourless plantain pancakes

As I've mentioned before, my grandchildren have fairly severe food allergies. We have them on the boat with us for the summer, so finding food that they can eat is challenging. Since I hear from many of you that you are facing gluten and allergy issues, I'll be posting some of the recipes that we have found usable and, quite frankly, delicious.

One of my grandkids is allergic to wheat, one to dairy, and all of them are sensitive to colors, preservatives, and additives of all kinds. They also all suffer from the gut issues that the GAPS diet addresses. This means that the rice flour recipes that we were using last time they were here are off the table so this summer has been even more challenging. They are also not able to tolerate the high starch content of the popular gluten free products. The loss of the flours really hit hard since the rice flour chocolate chip pancakes were their favorite.

Enter the wonderfully adaptable plantain.

Plantains are so infinitely versatile when you are cooking and baking for the gluten intolerant and allergy-prone eaters. When green, they are higher in starch and make a wonderful pancake that is almost impossible to tell from a flour one, as well as some tasty pumpkin muffins. When yellow, but with no brown spots, they make a thinner but much sweeter pancake and when fully ripe with many brown spots they are great for smoothies and puddings.  I'll be listing some new recipes as we experiment, but since plantains are so readily available in the tropics, these are a great staple for cruisers.

So without further ado, here is the plantain pancake with or without chocolate chips.


2 large green plantain
4 large eggs
2 tsp vanilla
3 Tbl coconut oil
1/8 tp salt
1/2 tsp baking soda
1/2 tsp cinnamon
optional Enjoy Life Dairy Free Chocolate Chips


Peel green plantains with a potato peeler. Cut into large chunks and place in blender.Add eggs, vanilla, coconut oil, salt, soda and cinnamon.Mix well till smooth.

Heat griddle to medium and grease with high heat oil like sunflower. Coconut oil works, but not as well, especially if the plantains are yellow. Pour the batter on the griddle in 1/4 cup increments. Sprinkle with chocolate chips.

Watch griddle carefully because these take a little lower heat than normal pancakes. As you go through the batches you have to continually turn the heat lower. Also, the greener the plantain, the higher the heat can be. The yellower, the lower.

Enjoy with dairy free butter and maple syrup.

Wednesday, March 15, 2017

Delectable and Utterly Fabulous Cheez-Its

Sorry it's been so long since I posted here, but we've been cruising the Abacos and the weather has been less than stellar which means I'm not in a very creative mood when it comes to the galley. Soon we'll be back in the States and I'll have much more time to get back into post-it mode.

Since we're talking about cruising the Abacos, this is the place where food is hard to come by and, more specifically, snack food is almost non-existent or it costs a week's paycheck to buy. We've been over here six weeks now and all of the chips and crackers we brought are gone. A trip to Maxwell's in Marsh Harbour revealed that the price of chips ($9.58 for a bag of Doritos) hadn't changed significantly. Even the huge jar of popcorn is gone (our cheap chip backup), so I had to come up with some snack foods. I've tried various crackers before without much success (my husband is a real Ritz snob), but I almost always have flour and butter and various other makings of crackers on board. So I took a deep breath and decided to try one more time. I Googled Cheez-It recipe and the folks at came up with a homemade cheez-its recipe. The last time I tried a homemade Ritz recipe it didn't turn out well so this time I decided on half a recipe to check it out first. I wish I had made the full recipe...and the shocking thing is that there are only four - yes four - ingredients. No chemicals, no FD&C yellow or orange, no preservatives because I promise you that these will never last long enough to need preservatives. They almost didn't last long enough to cool completely. So enjoy - but be prepared because you'll never want the store bought kind again.


8 oz extra sharp cheddar cheese, yellow or white
1/4 c unsalted butter at room temperature
1 tsp salt
1 c all purpose flour
2-3 Tbl ice water


Shred the cheddar with a micro plane or other fine shredder into a medium bowl.

Add the butter and the salt. Mix with a hand mixer (or by hand) until blended.

Add flour and mix until it looks like small pebbles.

Add water a tablespoon at a time until it forms a ball but is not sticky to the touch. Knead 5-6 times just till smooth and cohesive. Wrap with plastic wrap and chill for one hour.

Divide dough in quarters and roll out on parchment paper until very thin. It should not be more than 1/8" thick and thinner if possible. Cut edges square with a pastry wheel if you have one, or use a long knife. Cut rectangle into cheez-it sized squares approximately one inch square. Poke center with the dull end of a bamboo skewer. Bake at 375° for 15-17 minutes depending on your oven.

Remove from oven, let cool slightly, and break apart. Let cool completely and store in an airtight container.

Note: Baking times will differ depending on how thin you roll the dough. Watch these carefully as they will burn quickly. The thinner they are, the crispier they are.

Tuesday, November 8, 2016

Tuesday Tips #14 - A Good Log Book

We were on a good friend's boat and he made an entry in his logbook which was a calendar. We were intrigued. He told us it's the easiest way for him to remember to write entries After a little experimenting we ended up buying the At-A-Glance Weekly/Monthly appointment book and have been using it for the last three years.

The At-A-Glance has a section for each month that's a two-page month calendar with large blocks for each day. We use that for general entries like, "Had sundowners with..." After the month calendar spread, it has columns of hourly entry lines, one column for each day with a week taking up a two-page spread. When we're underway we use these pages to log our watch changes, to log GPS position, and to log destinations and alternates. When we're not underway we log whatever chores we did or major projects. When we're in the middle of a summer refit like we are right now, we log detailed info about the projects we're working on. In the back of the book there's a section for future planning which we use to log our diesel, gasoline, and propane purchases as well as our water usage and pumpout records.

The book is reasonably priced, easy to write in, and stores easily in our nav station. If you balk at the price of marine logbooks, this just might be the solution for you.

Tuesday, November 1, 2016

Tuesday Tips #13 - Data Management

We're fortunate enough to have a really large data plan with Verizon, a benefit that comes from being with them from the very beginning of cell phones. Yet, still we come close to using it all before the month is up and have to manage our use. There are some very simple things you can do to help along those lines:

  1. Turn off your mobile data at night so apps don't run in the background
  2. Turn off your automatic update of apps, even over wifi because if you're using a hotspot it will update when it's connected to the hotspot.
  3. Turn off the autoplay of videos in your browser and on Facebook.
  4. Download the Opera mini browser. It has a data save function that blocks some ads.
  5. Download a data tracking widget to your front page on your phone or iPad so you're always aware of how much you have left.
  6. Use the app ShareIt to move photos and videos from you phone to your computer or between phones. It moves them without using data.
These are just a few basic things to try to reduce your data usage. When we go to the Bahamas we make drastic cuts and do with just 4gb of data per month, but then we have some incredibly beautiful water, sky, and beaches to look at and explore so who wants to be staring at a screen anyway?

Tuesday, October 25, 2016

Tuesday Tips #12 - Project Fatigue

There's always something begging to be done when you live on a boat. The stainless needs polished, the teak needs touched up, the deck has yesterday's accumulation of salt name it, it needs done. Even worse is the summer refit, a time when most cruisers hide out from hurricane season and work on The List of more major things that need done that didn't get done while turquoise waters and white sand beaches beckoned. We're nearing the end of such a summer refit, and I'm tired. Not just regular "it's close to bed time after a long day" tired, but tired to the bone and that's a dangerous place to be when you live on a boat. It's why a lot of cruisers quit cruising because things get added to the bottom of the list faster than they get taken off the top. It's called project fatigue.

If you want to be successful at cruising, you need to learn how to manage project fatigue. Sure, there's times when you just have to push through to get something done, but on the regular project list, you sometimes need to take a step back and remember why you're doing this. Sit in the cockpit and watch the mama manatee lift her new baby up to take a breath. Catch the beautiful sunrise. Go sailing for an afternoon when someone asks if you'll help them with their new boat. Smell the ocean air. Laugh at the antics of the pelicans fishing for their lunch. Ride your bike into town and get a double scoop of Moose Tracks. The project list will still be there when you come back to it and you'll have some new energy to tackle it.

Tuesday, October 18, 2016

Tuesday Tips #11 - Popcorn

On the subject of limited of the difficult things to try to stock up on when we go to the Bahamas is chips. For the most part, we don't stock up on a lot of things before we go because we try to support the local economy since we're using their resources. There are a few exceptions to this rule though, as some things are just too expensive over there to justify buying and chips is one of them. A bag of Doritos that might cost you $3.79 here in the States is going to set you back about $8.00 over there. And beer? It will set you back between $3.00 and $4.00 per bottle. Some things are just non-existent like good decaf coffee and Fair Trade chocolate, so we stock up on just those few things.

For a while we solved the chips problem by buying Pringles but, let's face it, Pringles are OK for a minor diversion, but when you want a good potato chip they just don't cut it. Don't get me wrong - the packaging is great for boats since they can't crush and they take up a fraction of the space of a bag of chips. They just lack in the taste department.

The last time we went over we decided to go a whole different direction and buy popcorn. We don't have a microwave on Kintala, so we buy the regular organic unpopped popcorn kernels that come in a big bag for just a couple bucks. You get an incredible amount of popcorn for the money. And if you want it flavored? We buy this cheddar powder and butter powder which keep really well in the cupboard. Price wise - one 15.75 ounce bag of Lay's Classic chips has about 13 cups of chips in it for around $4.00. One jar of Orville Redenbacher's popcorn kernels costs about the same amount and it makes 240 cups of popcorn. To make it even more of a contrast, I usually buy the store brand of popcorn which is usually at least a dollar cheaper. Easy on the budget and easy on the storage space. It's a win-win.