Simply Soft Sandwich Bread

Hey bakers!

I have a little something different this month. The original idea for the Full Moon Baking Club was to bake and share the delights monthly with those in your community. Covid put the kabash on that dream but not before turning folks into banana bread bakers, sourdough caregivers, virtual class junkies, and all things Zoom. So, it was really only a matter of time until I got in on the action. I’ve been hesitant to embrace digital living but a friend from across the web held my hand for my first ever Zoom baking class!

Rebecca from A Sweeter Course, whom also happens to run The Night Bakery was kind enough to give me a taste of all the things I’ve been missing. We recently “got together” to test this month’s Full Moon Baking Club recipe while participating in a bit of an interview exchange. I gave her all the details on my becoming a full-time family caregiver and how all things Food and Craft became my coping mechanisms. You can read all about it here as well as find the recipe for this month’s Simply Soft Sandwich Bread.

It’s also worth noting that anyone that runs something called The Night Bakery was destined to be a friend. Those of you lucky enough to live around New York City you should check of all the sweet treats Rebecca has available! There are cakes and cookies and subscription boxes to fill your fancy so be sure to browse her offerings and get in on what’s baking!

Happy full moon friends! See you next month!

Clementine and Walnut Tea Cake With Honey

It’s citrus season which means if you aren’t indulging in crates of those little Cuties, you are missing out! They are easy to peel and typically seedless making them the perfect snack when you’re craving a little something but trying to avoid sheer junk. I’ve been known to down them three or four at a time resulting in odd looks from others in the room. But that’s only until they get their hands on one and next thing you know, they too are deep diving into a citrus bender. Although, I’m not sure there’s such thing as a “citrus bender”. Fresh fruit is nature’s candy and I give myself a free pass when it comes to loading up. But, sometimes you want a more traditional bender. Something with a hint of “bad” diet so you can enjoy the feeling of indulgence. I personally don’t subscribe to any particular diet crazes but I still “get it”. Junk food is a guilty pleasure, the optimal word here being p l e a s u r e…

Aside from the artificial ingredients, it’s the guilt that’s gonna kill us. I heard somewhere that guilt is linked to chronic pain. I have no idea if that’s true, but my gut tells me it is. I developed a relationship with caregiver guilt while I was taking care of my parents and I know it’s something moms also experience when they need to step away from their children. We give ourselves permission to hurt with guilt, acknowledging our “less-thanness” without ever honoring the courage it takes to choose more.

I wish I could say that I’m done with guilt. It’s gotten much better now that my folks have both passed, and I can say that I feel relief and satisfaction from the choices I made along the way. Those choices have not been without consequences and everyday since, I am reminded that my current situation is the result of having CARED for my aging parents. I imagine how different things would be if I didn’t care. I imagine that version of myself would have more money, more success, more stability… But I also imagine that she would have some mental health issues around being a disappointment. I’m not sure I’d be able to look at her squarely in the mirror without shame. I can imagine that my not caring would have manifested into crippling guilt as when a life passes, you realize you can never go back. Amends for mistakes can no longer be shared with those that may have been on the receiving end, ultimately creating more work for you and your psyche. Do you see the problem here?

As we age, we start to lose things. We lose our health, our youthful good looks, and in cases of dementia, even our minds… In some instances maybe that’s not the worst thing. Depending on how we live, we might want to forget, as the anguish of regret becomes its own debilitating burden. Guilt is mental junk food and we need to stop feeding our minds with it! But what does that mean for guilty pleasure? Is there no room? Of course there is! The difference is we own it. We know our indulgent behaviors coax our pleasure receptors and feeling good IS our WHY. So why not? Choose pleasure and stay conscious of the guilt while remaining mindful that you have the c o u r a g e to chose yourself first!

The way I see it, the route to aging better is to care more about the care “giver”. The caregiver is the link between an ailing individual and their quality of life. Whether that means YOU or someone you’ve hired, invest in that person. Take care of that person so they may continue the selfless work they are doing. They are the ones keeping the person, the culture, and ultimately the system from deteriorating. They are the greatest representation of our civil society, filling the crack spaces of social services, many of which flounder in neglect.

Caregivers are destitute. They are working for pennies, if not for free! So good gawd, let them cake! Let’s help them eat some effing cake!!!! Let’s remind them that the village is here, fully intact, and they can rest without guilt because we are here too… sharing the burden because this is how situations get better. People care…

Close-up of all the caramelized citrus goodness…

Ingredients

• 1 1/2 cups flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 2 tsp clementine zest
• 1/3 cup sugar
• 1/2 cup milk
• 1/8 cup heavy cream
• 3 round slices of clementine
• 1/8 cup juice from clementine
• 1 egg
• 1 tbsp olive oil
• 1/2 cup chopped walnuts
• 1 to 2 tsp of honey

Directions

1. Preheat the oven to 350 degrees.
2. Grease a bread pan and lay your clementine rings in the bottom
3. Take two bowls and in one add all the wet ingredients (except the honey) and in the other add the dry. Mix both separately then combine.
4. Carefully pour the batter into the bread pan (so as not to shift the rings) and bake for roughly 50 minutes until a toothpick inserted comes out clean.
5. When finished baking, carefully remove the bread and cool on a cooling rack.
6. Once cooled you can slice the dome that formed while baking, off the "top" and invert the loaf so it rests easily with the celementine rings on full display.
7. Then lightly drizzle the honey over the top allowing it to absorb into the cake before cutting into slices.

December 2020: Honey Bread Recipe

Hey Full Moon Bakers!

The year is just about over and we are closing out 2020 on a full moon! Something about that seems about right given all that’s happened this year. It’s been a rough one but as it comes to a close I think we are overdue for a touch of sweetness. Lets keep it simple with this Honey Bread Recipe. It’s a two-day process that includes an overnight rise that bakes-up into a loaf that is soft and on the inside with a crunchy outer crust. I know you are exhausted which is why you shouldn’t be afraid of this two-day baking process. As strange as it may sound, the “two-day” is the lazy way! I’m a lazy baker and can’t be bothered to supervise dough. This recipe allows we to through it together with minimal effort and come back to it when I’m in the mood.

Ingredients

• 3 cups flour
• 1 tsp salt
• 1/4 tsp active dry yeast
• 1 1/4 cup warm water
• 1/4 honey

Directions

Day 1:

1. In a large bowl mix the flour, salt, and yeast.
2. In a large measuring glass (or bowl), combine the warm water and the honey and stir to combine so that the honey is well blended.
3. Pour the liquid into the flour bowl.
4. Combine, incorporating the wet and dry ingredients until a sticky dough ball forms. It doesn't need to be perfect but you want most the dry ingredients integrated so there's no flour left sitting in the bowl.
5. Cover and let rest for 6-10 hours, untl the dough has become pillowy and doubled in size.

Day 2

1. Uncover the dough and with a wet hand, gently scoop around the edges, lifting from the sides and folding the dough onto itself. (watch video here). This will release the dough from the edges.
2. On a lightly floured surface, plop your dough out and gently stretch it out on the counter.
3. Using the criss cross technique (watch my video here), gently shape your dough being careful not to degas the air bubbles.
4. Place the shaped dough on a piece of parchment paper and place into a bowl or pie pan to rest for an hour, covered.
5. Put a dutch oven with the lid in the oven and preheat to 450 degrees F.
6. When the oven is ready and the dough has rested, remove the cover and score the top of the dough.
7. Carefully remove the dutch oven and transfer the parchment paper with the dough into the dutch oven, cover with the lid and return it to the oven and bake for 30 minutes.
8. After 30 minutes, remove the lid and bake for another 15 minutes at 415 degrees F.
9. Then remove the dutch oven and carefully transfer the bread to a wire rack and let cool.

Freshly baked Honey Bread.

So long 2020! You won’t be missed!

Holiday Dinner For One

A good number of folks are celebrating the holidays alone this year as Covid-19 asks that we remain vigilant about social distancing. That means no big holiday dinners with lots of family members and that extra table leaf. Speaking as a former caregiver, I can tell you that I know about lonesome holidays. Never were they the Hallmark fantasy events, projected on TVs across America. Instead they were more likely a meal of one because my dad was a Scrooge and never one to partake in anything other than his beloved peanut butter and jelly. I’d go to great lengths to bring the holiday vibe into our home only to feel defeated by his disinterest. Over the years, this pattern became predicable and I realized that any effort to make things festive was personal. I was the one that wanted to live out the “most wonderful time of year” while my dad and his dementia could care less. In his eyes, the effort was a hassle but for me, engaging with the holiday spirit offered a sense of “normalcy”.

This year has been anything but normal which is why I’m sharing this recipe with you. You might find yourself alone be it as a caregiver or just Covid complainant. But don’t let that stand in the way from feeling celebratory. This one pan chicken dinner, roasted with avocados, and tossed with spinach and whole grains is nothing short of festive. Add the pomegranate-lime vinaigrette and the whole dish is covered in holiday bling! Skip the turkey and the endless sides and opt instead for simplicity. It’s been a tough year so what better gift can you give yourself than less stress?

Ingredients:

• 2 chicken breast
• 2 avocados, cut in half with the pitts removed
• 1 bag of baby spinach
• 1 large pomegranate
• 1 tsp crushed red pepper
• 6 tbsp olive oil + more for the chicken.
• 2 limes,juiced
• 1/3 cup chopped mint leaves
• 1 cup whole grain like brown rice, quinoa, barley or combo.
• Salt & pepper to taste

Directions:

1. Make the grains according to the instructions on the packaging.
2. Preheat your oven to 400F degrees.
3. In a roasting pan, add the chicken breasts and the halved avocados cut side up.
4. Drizzle with a bit of olive oil and sprinkle the crushed red pepper on top.
5. Toss it slighlty so the chicken and avocados are coated, and then sprinkle a bit of salt and pepper on top.
6. Place the pan in the oven and cook for 25 minutes or until the chicken is cooked through.
7. While the chicken is cooking, prepare the vinaigrette by combining the olive oil, lime juice, pomegranate seeds,and mint adding a touch of salt and pepper to taste.
8. When the chicken is finished cooking, transfer the breasts and avocados to a plate temporarily.
9. Add the cookend grain to the pan with handfuls of the spinach, mixing in half of the pomegranate-lime vinaigrette.
10. Stir it around in the pan combining all the juices adding more spinach as it wilts from the heat until you have your desired grains to greens ration. I used about 3/4 of the bag of spinach.
11. Slice the chicken and avocado and return them both to the pan.
12. Drizzle the remaining vinaigrette across the top and serve it straight from the pan.

The good news is you’ll most definitely have some leftovers so its kinda like the gift that keeps on giving. And if you need a festive dessert for the occasion try the Skillet Baked Pear Custard from a few posts back. ‘Tis the season!

Garam Masala Split Pea Soup

Growing-up I remember my mom would always make split pea soup with the leftover holiday ham. She wasn’t much of a cook but she had a knack for the crock pot and I have vivid memories of a questionable pot of mush simmering away in the kitchen. As a kid, the words “split pea” didn’t exactly appeal to me and yet the inviting smell always made me curious. I had tepid interest at the time but the adult me now recognizes the value of a house that smells good. I’ve been known to “burp” the oven just for feedback on smells. I want the house to smell good! It puts the home in homey.

There is an expression that we “eat with our eyes” (not sure that’s the case for kids and pea soup) but the nose most definitely has it’s place in the culinary world. Grown-up me has made a grown-up version of split pea soup by adding an Indian flair with a drizzle of garam masala brown butter. Kids might still turn their noses up but the adults in the room might be grateful for a fresh riff on an old favorite. This Garam Masala Split Pea Soup recipe is great for warming cold seniors and their caregivers. An adventurous child might enjoy it too but honestly, why is everything about the kids? They want to leave the house without a jacket when there’s snow on the ground. I mean seriously, what do they know? Make a pot of this soup to help survive the frigid months of winter. After a certain age, one can recognize the value of feeling warm and cozy, especially when served up as a bowl of delicious!

Ingredients:

• 2 tbsp oil
• 1 chopped onion
• 4 chopped garlic cloves
• 1/2 tsp crushed red chili pepper
• 5 cups chicken or vegetable stock or broth
• 1 1/2 cups of split green peas
• 1/2 cup coconut milk
• 1/4 tsp salt
• 3 tbsp butter
• 1 tbsp garam masala
• chopped chives for garnishing

Directions:

1. In a large pot, saute the onion in the oil for a few minutes until the onions soften.
2. Next, add the garlic and the crushed red pepper and stir until it becomes fragrant.
3. Then stir in the stock/broth and the split green peas.
4. Simmer covered for about 45 minutes or until the peas are soft and cooked through.
5. While the soup is simmering, melt the butter allowing it to foam and begin to brown.
6. When the butter has turned golden in color, stir in the garam masala and saute for 30ish more seconds letting the spices become fragrant. Then remove from heat.
7. When the soup has finished simmering, remove it from heat and stir in the coconut milk and and salt.
8. Carefully pulse or puree the soup using an emersion blender (or stand-up blender)to desired consistancy.
9. Serve it in bowls with a garnish of chopped chives and a drizzle of brown garam masala butter.

Stay warm friends!

Skillet Baked Pear Custard

If you’ve had enough of all things pumpkin, move on to pears. They are a fall season fruit so why not soak up the last of them while you can with the easiest dessert ever! The pears cook into soft slices of fruit cradled by the warm custard making this a senior friend dessert for elder loved ones. Whip-up this Baked Pear Custard for a low maintenance treat this holiday season that will keep all parties happy. This recipe is seriously simple. Peel and slice the pears and process everything else in the blender. Quickly assemble it and your done!

Ingredients:

• 3 pears, peeled, cored and sliced about 1/4 inch thick
• 3 eggs
• 1/4 cup melted butter
• 3/4 cup milk
• 1/3 cup flour
• 1/3 cup sugar
• 1 tsp almond extract
• 1 tsp vanilla extract
• 1/4 tsp salt
• Powdered sugar for dusting

Directions

1. Preheat the oven to 350F degrees.
2. Oil an 8 inch cast iron skillet or pie pan.
3. Circularly arrange the pear sliced in the pan, slightly overlapping them as necessary.
4. Place the rest of the ingredients in a blender and process until smooth.
5. Pour the liquid mixture over the pears and and give the it a slight tap on the couter to evenly distrute the batter across the skillet.
6. Bake for 40ish minutes until the top is golden brown and the custard is firm thoughout.
7. After baking, carefully remove the skillet from the oven and dust the custard with powdered sugar.

This custard won’t last long. It’s that good!

If you aren’t worried about dysphagia or sensitive teeth, I’d consider jazzing this custard up with a sprinkling of pomegranate seeds and a few chopped almonds when it’s done baking. The jewel colored seeds really gives the pear custard a wow factor if you’re trying to make an impression. Or, just keep it simple cause it’s still plenty good! Enjoy!

November 2020: Honey Nut Date Rolls

My life after caregiving tales will continue as it’s only the end of November and I’ll be at sea until mid January. But fear not Full Moon Bakers! I have a club recipe for you to make this month that will compliment the upcoming holiday vibe. These Honey Nut Date Rolls provide that special hint of festive, bringing good spirits to everyone that gets a taste. They also offer you, the baker, a bit of a challenge by folding in ingredients into dough that’s already prepped. The significance of this step can’t be understated because the technique can elevate your baking for years to come. You can take the exact same recipe and substitute the dates and walnuts for other dried fruit, nuts, cheese, seeds, etc. It’s more of a formula than a recipe so feel free to experiment!

Ingredients

• 3 cups flour
• 1 1/2 tsp salt
• 1/4 tsp active dry yeast
• 1 1/2 cups warm water
• 2 TBSP honey
• 1/2 cup pitted, chopped dates
• 1/2 cup chopped walnuts

Directions

Day 1 Prep:

1. Place the flour in a large bowl with the salt and the yeast
2. Next, combine the water and the honey together and then pour it into the bowl with the flour mixture.
3. Mix the ingredients together until a stick dough ball forms.
4. Cover and let rest for 8 hours or overnight.

Day 2 Prep:

1. After the dough has risen, place the chopped dates and walnuts on top.
2. With a wet hand, gently reach along the sides of the bowl and lift and fold the dough over the top, beginning to cover the dates and nuts with the dough.
3. Turn the bowl a quarter turn and reach in again loosening the dough from the bowl edges and bringing up over the the nuts and dates.
4. Do this two or three more times until the dough has been loosened from the bowl on all side and the dates and nuts are enclosed.
5. Then, dump the dough out onto a floured surface.
6. Gently begin to knead the dough adding more flour as necessary to keep it from sticking to your hands and counter.
7. Continue to knead the dough helping distribute the dates and nuts thoughout, being careful not to over work them out of the dough.
8. After kneading, cut the dough into 10 to 12 pieces and carefully shape them into little round balls.
9. Place each dough ball in a pie pan that's covered with parchment paper and cover the top with plastic wrap.

Bake:

1. Preheat a dutch oven in the oven to 450F degrees.
2. When the oven reaches temperature, carefully remove the dutch oven and place the parchment paper with the rolls inside.
3. Cover with the lid and return the dutch oven to the oven and bake for 20 minutes.
4. After 20 minutes, remove the lid, lower the temperature to 415F degrees and continue baking for another 10 minutes.
5. After baking, carefully remove the rolls from the dutch oven and let cool on a wire rack.
6. While the rolls are still hot, brush the tops with butter or honey butter* (see tip below)and let it melt into the crust.

Fresh baked and buttered Honey Nut Date Rolls.

*Tip: These rolls are exceptionally good with the addition of honey butter. You can easily make some by mixing 2 TBSP of butter with 1 TSP of honey. Warm slightly it in the microwave or on the stove top, mix it together, and then brush the tops of you warm rolls and enjoy. Yum, yum, yum

Honey Nut Chocolate Fudge Bars

Snack’s up! This is what I say every day, twice a day, when I am at sea. My post-caregiving life has me back out to sea cooking for sailors rather than seniors and as a chef who has now cooked for both demographics, I never would’ve thought “snack” would be such a big part of adult life? Seniors are notorious for having a sweet tooth, and well sailors? They are just starving individuals, weathered by the elements and craving an energy boost.

After crew members have been standing watch in the blazing sun for hours on end, it’s no surprise they are obsessed with snack. The thing with snacks though is they’re strategically timed between meals to give the “on” Watch some energy, helping to keep them alert until they turn over their shift. That shakes out to three snacks a day: morning, afternoon, and midnight snack which is affectionately called “mid-rats”. I know that sounds like a LOT of snacks and on occasion it can feel that way from the galley’s perspective but generally speaking, a snack is just a snack. It’s not a meal and not something you would intend to get full on. It’s just a little something to tide a sailor over until the meal bell rings. I like to approach the three snacks as follows:

1. Something fresh

2. Something savory

3. Something sweet

Typically I stick with the fresh item in the mornings which is often sliced fruit or something of the sort. The afternoon snack might be a savory cheese board or chips and salsa, fresh bread rolls, etc. The sweet item is often the midnight snack. Whereas morning and afternoon snack I deliver I deck, midnight snack is organized in containers for each Watch, allowing the crew to fetch theirs when they need it. Watch rotations occur during the night so having something accessible is key. Often times that’s in the form of baked goods like cookies, brownies, muffins, rolls, etc. As the steward/cook, I get to decide what that looks like and have discovered a few favorites along the way. These Honey Nut Chocolate Fudge Bars are always a hit so I thought I would share the recipe with you!

First I should say that these definitely fall into the sweet category but these would be an afternoon snack and not something I prepare for mid-rats. That’s because they are made with coconut oil and are best stored in the fridge to keep from getting melty. This should be no problem for all you home cooks. If your household doesn’t eat them all immediately, just keep them in an air tight container taking one out when you need a chocolate fix. Here’s the recipe:

Ingredients:

• 2 oz chocolate chips
• 1/2 cup cashews or almonds
• 1/3 cup cocoa powder + more for dusting the top
• 1/3 cup honey + 1 tbsp
• 1/4 cup coconut oil
• 1 tsp vanilla
• 1/2 cup rice crispies
• pinch of salt

Directions

1. Line a bread pan with parchment paper and then top it with the chocolate chips.
2. In a food processor combine the cocoa powder and nuts, and pulse to combine until you have a course sand like consistancy.
3. In a medium sized pot, heat the honey and oil until it gently boils.
4. Remove from heat and add the vanilla and mix.
5. Add the nut mixture along with the rice crispies and stir in the pot to combine.
6. Gently pour the mixture into the bread pan over the chocolate chips.
7. Let cool for an hour in the fridge and the remove and dust the top with cocoa powder.
8. Remove the parchment from the pan and cut the block of chocolate into bars.
9. Serve immediately or store in an air tight container in the fridge.

Enjoy mates!

*If you wanted to make these for seniors rather than sailors I would pay attention to the nuts. As I mention in the recipe, you can pulse them until you have a sand like consistency. In the ones I created above, I left the nuts a little chunky. Seniors with sensitive teeth might prefer the nuts ground more so really pulse them in the food processor. You don’t want to pulse the mix into a paste but elderly individuals might prefer a little less nut texture than than the the bars photographed above.

How To Feed A Sailor

So, if you are following along with my story of Life After Caregiving for parents with Alzheimer’s and dementia in the pandemic era (see previous post), then you know that I am currently mid quarantine with some fellow crew members of the SSV Corwith Cramer. We have a few more days until we board the ship and my time has been spent preparing the food order for our month long voyage around the coast of Florida. I get lots of questions about the provisioning process and meal planning, so I thought I’d share a bit of what that’s like.

First I should mention the process of provisioning. Since I am typically providing three meals and three snacks a day for 30+ people, loading the ship with the necessary amount of food for a six week voyage is no short undertaking. Typically we work with a local supplier that delivers the provisions to the dock where the crew and I spend the entire day stowing it throughout the ship. While the crew works mostly on removing the excess packaging and sorting it by categories, I’m typically loading the freezer and reefer ( the boat refrigerator) in some semblance of organization. I say semblance because the volume of food we must carry results in a major packing effort. As much I hope to have specific zones for supplies, it’s often several weeks before the food has thinned out and I can reach for specific items. Until that point, it’s somewhat chaotic. What I mean by that is, meal “planning” consists primarily of items that aren’t easily accessible. The last thing I want is an avalanche of food descending upon me as I try to retrieve ingredients so my game plan tends to be “make whatever I can reach work” because just getting to the reefer/freeze is eventful.

What do I mean by eventful? Well, there is an element of gymnastic/ yoga involved when it comes to managing the galley territory. Items are stored in tight places and hard to reach spots. My day to day work routine is exhausting and beginning around 4:45 AM every morning, I make my way down this galley hatch which is literally a hole in the galley floor (aka sole) that leads to dry stores which houses the reefer and freezer. Now, I realize these aren’t the best of photos but hopefully they provide you with a sense of what’s involved. Every time I need to get something from either the reefer or the freezer I must crawl through this hatch, collect the items and climb back up. Unfortunately, the space below is only about 5 feet high so I also must manage an awkward posture while I’m down there, and remain vigilant not to bump my head. The engineers and I have had many-a-conversations about head banging. It’s a painful yet bonding experience that brings our two departments together forever! #LOVE

This brings me to the reefer and freezer themselves. I mention above that meal “planning” is somewhat out of question because they are both so full when we depart that it’s just unrealistic to assume you will easily find a particular item. Rather, I just grab whatever’s in front because, as you can see in the freezer photo below, there is not much space to maneuver things. (Sorry about the photo quality. I don’t have many shots of this kind of stuff.)

Just based on what I can see in this photo, I’d probably make something like:

• Breakfast: Blueberry danishes made with puff pastry (which is what I think is in that white box) and some orange juice cause there is a carton of it sitting in the door frame.

• Lunch: That bag of veggie burgers with roasted potatoes or something? I’d have to make some burger buns to go with them and any gluten free folks would get that Udi’s bread you can see sticking out up top.

• Dinner: Salmon fillets with whatever veg is accessible in the reefer.

• Snack: English muffin pizzas cause they are right on top and there is a huge bag of cheese right at the door.

This is a typical freezer situation when starting out on a six week voyage.

It’s not the most excited menu but as you can imagine, time erodes the supplies. This makes my life easier as the space opens up allowing me to shuffle items around and enabling more creativity with the things at hand. After about two to three weeks at sea I am able to “dig” for items that I know are I packed in certain areas. The issue at that point is the movement of the boat as items then have a tendency to move around. In addition to banging my head, my hands are vulnerable to being pinched between frozen meats and milk crates. Eek!

I should also mention that this is just the storage of fresh and frozen food items. All the canned goods and sauces and pastas, and cleaning supplies… all that stuff is stored throughout the ship under individual bunks (aka berths or beds on a boat). Again, I don’t have the best photos of this because I’ve been too busy taking sunset pics and not the various holes/cavities of ship storage so bear with me on these images. Below is a shot of my bed. Above is the bed for my cabin roommate. Under my mattress is a piece of wood which can be removed and leads to a space that’s roughly about 3 feet deep by 7 feet long by 3 feet wide and houses all those extra items I mentioned above. These compartments exist under each “lower” bunk throughout the ship and it’s my job to retrieve the necessary items for each meal. I delegate this task as much as possible but it’s safe to say that I am scurrying about the boat constantly throughout the day.

This is where I sleep when I’m on board.

Long story short, food management is a complicated component of sailing. The ordering process is terrifying for anyone that doesn’t love a good spreadsheet. #ME. But then the arrival of the food order several days later is it’s own special nightmare. Getting the food from the dock to their designated spaces requires a “can do” attitude that makes me love the sailing community. There’s a shared misery in getting the boat ready to sail but it’s worth it. There are absolutely trying times. Everything from bad weather, to equipment malfunctioning can ruin your day. The sense of real life urgency is unlike anything I’ve encountered in any other work environments and I find it humbling to be reminded of true priorities. The everyday distractions of life disappear when you are at sea and simple pleasures take over. Grated, my job is physically brutal. The days are long and loaded with challenges that no doubt shape my physical health and emotional character over the course of any voyage. It is however very rewarding to remember what you’re made of which after months of pandemic/caregiving stagnation is an absolute gift. When I head home after a journey I feel I return more confidant. I’m more satisfied with the person I am and grateful for having had the opportunity to explore the world (and myself) in such a unique way. It’s a hearty dose of tough love which can be hard to find in a world without my parents. There are not a lot of people that will deliver the honesty you need to set your life on a course correction but the boat always manages to do that for me. The ship becomes my home and the people aboard become my family. So, I guess the real question isn’t how to feed a senior or a sailor but rather how do you feed a family? It not easy but it’s done with love and I try to bake plenty of that into my meals to nurture everyone aboard until they return to their families and loved-ones.

Come back next Monday for one of my favorite snack recipes to feed hungry sailors!

The SSV Corwith Cramer is operated by the Sea Education Association and sails for science

PS-Sailors LOVE snacks but then again, who doesn’t? Until then, fair winds!

Life After Caregiving During A Pandemic

Hey Folks,

I have an update for ya. After nearly a nine month pause, this gal is headed back out to sea. Yep! This is a true story. Due to all things pandemic, my life after caregiving was postpone. No sooner had I graduated from the six year careship that was my parent’s battle with Alzheimer’s and dementia did a new health care crisis emerge. Covid-19, the ultimate set back. Obviously, all our lives were disrupted thanks to Covid but good gawd… the timing could not have been worse. I know that’s the case for many of us as no one plans for a pandemic but my short reverie as an international jet setter, sailing around the world cooking for the scientists of the future was one hell of a tease. In four short months I sailed the coast of New England and that of New Zealand before becoming sidelined. Again... In the house I just spent six years isolated in as a caregiver.

Early in the pandemic I felt well adjusted to being back home. The old habits and routines came back quickly and as many were struggling with how to deal with their new found time, I was busy cooking and crafting spoons with little difficulty. But as the weeks rolled on, anger brewed. The reality of another indefinite isolation period became a psychological haunt. I felt cheated. Again… of a life I wanted that was perpetually out of reach.. The old sense of defeat was back. Not only was the isolation factor getting to me, I also had the bills of inheriting a home with a huge mortgage, utilities, insurances, and bills of my own. The financial strain along with 6 previous years of unemployment thanks to caregiving was beyond comprehensible. It felt like the universe was pushing me towards a psychotic break. WTF?!!

Fortunately, life has that way of working things out. After months (years?) of wondering what’s next, there is a sliver of light on my horizon. Tomorrow I am setting out once again in an attempt to snatch a piece of that life I want. I’m joining the crew of C-295 for a quarantine period on Big Pine Key before boarding the SSV Corwith Cramer where we’ll undergo a very safe bubble merge with the incoming students before embarking on a month long trip around the Florida coast. (You can read the trip details and see the cruise track here.) It’s perhaps less exotic than past adventure but honestly, this experience couldn’t sound more perfect to me right now. The chance to safely escape everything from post election politics to the endless scrolling on screens for a chance to sail around the coast of my home state is an absolute privilege!

Rosebud, the best little girl there ever was…

I will of course miss my newly beloved Covid-19 foster fail pup Rosebud. She has been the best companion one could have throughout these last few months and it breaks my heart to leave her behind for a bit. Fortunately though, she will be in good hands under the pampered care of my brother whom I’ve drilled repeatedly about ensuring she remains my dog. I must also say how much I shall miss you, as it’s been this community right here that has allowed myself to cope with yet another season of chaos. Your support and encouragement have helped me weather the strangest of storms. I can’t believe how many of you purchased spoons and services over the last several months, helping me truly make ends meet! Your kindness and generosity have sustained me. I can’t believe that I’ve operated this little website as my full-time “employment” for the past eight months and I still own the house and the lights are still on!

In a show of gratitude, I hope to leave you with a few nuggets of fun while I am away. Every Monday I’ll be releasing a new post in this space. Recipes to try, crafty thoughts for your consideration, and of course, Full Moon Baking Club breads to get you through the year. Until then I will leave you with a few photos from my last sailing trip, giving you a little taste of my life at sea. And before you ask, no. I do not cook for a cruise line, nor do I work on a yacht. I cook for the Sea Education Association which operates two brigantine schooners. Trivia nerds should click that brigantine link. Might come in handy. ;)

Fair winds you fine folks! Stay safe this holiday season and I’ll catch-up with you in 2021!

Grilled Eggplant Ramen Bowl

Eggplant and I have a sorted history. I’ve wanted to like it for ages, knowing full well it’s a food rich in nasunin, an antioxidant found in the purple skin that supports brain health. I need all of the nasunin I can get considering both my parents suffered from Alzheimer’s and dementia and yet I’ve struggled to fully embrace the glory that is eggplant. I’ve repeatedly made it with disappointing results but over the last year I’ve explored this vegetable and finally feel we have made peace. After trying a ton of different recipes, grilling it is my new go-to. I kinda like how floppy it gets in some places and crisp in others. Something about the texture makes it right for snacking and any leftovers I can easily be throw into a quick ramen bowl on those days when I’m feeling lazy.

Ingredients

• 1 tbsp fermented black bean paste
• 1 tbsp sesame or olive oil
• 1/2 a lime, juiced
• 1/4 tsp powdered ginger
• 1 tsp chili garlic sauce
• 1 tsp honey
• sesame seeds and scallions for garnishing.

Directions

1. Slice eggplant 1/2 inch thick and lay out on a baking sheet.
2. Sprinkle liberally with salt and let rest for 15 minutes.
3. Flip the eggplant slices over, lightly salt the other sides and let rest for 15 more minutes. This will help draw out the moisture and cook more evenly.
4. Start heating the grill and begin making the marinade by mixing the above ingredients in a bowl or small jar.
5. Shake or stir vigorously to thoroughly combine.
6. With a paper towel, blot the mosture from the sliced eggplant.
7. Brush one side of the eggplant with the marinade and then lay the brushed slices face down on the grill.
8. Brush marinade on the other sides so that both have been sauced.
9. Grill for 4ish minutes and then flip,reapplying any leftover marinade.
10. Flip again, brushing on more marinade as the slices grill.
11. Continue this technique until the eggplant is cooked through and then remove to a platter and top with sesame seeds and scallions.

For Ramen Bowl

1. Make noodles according to package instructions.
2. Add sliced snap peas, a soft boiled egg, and a few pieces of the grilled eggplant.
3. Top with fresh cilantro and a spoonful of chili oil with black beans to finish things off.

That’s it. Simple but delicious. Enjoy!

Oct/Nov 2020: Soft Sandwich Bread Recipe

You know that expression, “too little, too late"? That’s how I’m feeling about this Soft Sandwich Bread Recipe…

Over the five years I was the caregiver to my father, all he wanted to eat was peanut butter and jelly. As a chef, you can imagine that was frustrating for me. I would make him these beautiful and nutritious meals and he would scoff at them, preferring his childhood favorite. The baker in me set out to add wholesomeness with homemade artisan bread, but even that fell short to his liking. The crust was too tough, or the crumb too dry… Each and every attempt to share love through a home cooked meal felt like failure and I eventually gave-up. I should have known that preparing senior meals was going to be harder than expected. I was out for creativity. He wanted soft, store bought bread slathered in traditional grape jelly with your standard hydrogenated peanut butter. It was his favorite. Who am I to argue with a man in his 80’s suffering from dementia? PS- You don’t argue with a person afflicted with dementia or Alzheimer’s. As a caregiver, you quickly learn to pick your battles, and fighting over food was not going to be one of mine.

There is another expression though. “It’s better late than never” and I guess you could say, Soft Sandwich Bread has arrived! It comes a year and a half to late for my dad but hopefully it’s right on time for you and your loved ones. As much as I love a crunchy-chewy crust, seniors with sensitive teeth might not share the love. So, in honor of my dad’s favorite meal, I’ve figured out this Soft Sandwich Bread Recipe.

This bread recipe produces a soft crumb and crust which makes it perfect for sandwiches.

Ingredients

• 2 1/2 cups flour
• 1 tsp salt
• 1 1/4 cup warm water (seperated)
• 1 tbsp melted butter
• 1 tbsp molasses
• 1 tbsp honey
• 1 tsp brown sugar
• 1/4 tsp active dry yeast

Directions

Day 1:

1. In a large bowl mix the flour and the salt.
2. In a large measuring glass (or bowl), combine 1 cup of the warm water, melted butter, molasses, honey, and brown sugar and stir to combine. Add the rest of the water until you have 1 and 1/4 cup of the liquid mixture.
3. Add the yeast and let "bloom" for 10ish minutes.
4. Give the liquid mixture a stir and then pour into into the flour bowl.
5. Combine, incorporating the wet and dry ingredients until a sticky dough ball forms. It doesn't need to be perfect but you want most the dry ingredients integrated so there's no flour left sitting in the bowl.
6. Cover and let rest for 6-10 hours, and the dough has become pillowy and doubled in size.

Day 2

1. Uncover the dough and with a wet hand, gently scoop around the edges, lifting from the sides and folding the dough onto itself. This will release the dough from the edges.
2. On a lightly floured surface, plop your dough out and gently stretch it out on the counter.
3. Using the criss cross technique (watch my video here), gently shape your dough being careful not to degas the air bubbles.
4. Place the shaped dough on a piece of parchment paper and place into a bowl or pie pan to rest for an hour, covered.
5. Put a dutch oven with the lid in the oven and preheat to 450 degrees F.
6. When the oven is ready and the dough has rested, remove the cover and score the top of the dough.
7. Carefully remove the dutch oven and transfer the parchment paper with the dough into the dutch oven, cover with the lid and return it to the oven and bake for 30 minutes.
8. After 30 minutes, remove the lid and bake for another 15 minutes at 415 degrees F.
9. Then remove the dutch oven and carefully transfer the bread to a wire rack and let cool.

The best Soft Sandwich Bread Recipe ever!

I hope you love this sandwich bread recipe as much as I do. Report back you thoughts. I know kids and seniors alike both love soft bread so give it a try and let me know what you think. Sending love and lots of good sandwiches!