Sailing Mango

These Are The Days

by Scott

The days on board Mango are filled with intrigue and facination, mostly around what we will be having for dinner, and who will make it. Fortunately we joined the Corinthian Yacht Club darling, and they offer a $5 dinner on Thursday Social Night, so that helps us out for 14.3% of the time, minus something that Adam will eat.

Meal planning is much like it was at the house, i.e. consisting of a daily ritual that goes like this:

Me: "What should we have for dinner?"
All: silence

So we generally just throw together whatever is in the fridge. And by fridge I mean the cold hole in the counter.

It gets the job done, but it is harder than hell to locate the relish.

One of the better things we have done is to chop up a bunch of raw veggies and stick them into the green container you can see above. At lunch and dinner, we break out the veggies, sometimes some dip, and that's that. Currently we have little tomatoes, sugar snap peas (say it three times fast - fun!), bell peppers, califlower, broccoli and a cucumber. Why didn't we do that at the house? As a side benefit, a container that large tends to float to the surface of the fridge, like an auto inflating giant bubble brings a skier to the top of the snow and ice when an avalanche on the mountain strikes.

Our two burner stove can handle all of the culinary complexities that we are likely to muster, including a lentil / split pea mash up and some spiced cider. Somehow we are without rum, or perhaps it is just hiding in the basement.

The boat is dry, thanks to the dehumidifier on board, and warm, after a fashion. We have two electric heaters, and we turn those down at night, so the mornings are chilly, around 60F. I simply snug up to the love next to me in the mornings in my half awake state, and only become fully awake when the warmth next to me essentially jams her tongue up my nose. That usually occurs when our rat dog sleeps with us. Kristen keeps out of my nose as a rule.

The last few days we have been baking in the morning, most often scones. That warms up the boat nicely, and tastes a treat. For the flour, we use ¼ almond meal, ¼ coconut flour, and ½ whole wheat flour. Go healthy, folks!

Yesterday I went with neighbor Al to buy a new diesel heater for the boat. This is essentially a forced air furnace that should heat up the entire boat. Heat in the bathroom, luxury! Hopefully that will not curtail our baking habit, as that has been rather enjoyable.

Last night we continued the theme of extravagant socialization by attending a yacht club Christmas party, featuring a bon fire on the beach and caroling ships just off the beach. We have never been so social in our entire lives as we have been here in this marina. Between the yacht club and the live aboards on our dock, life is never dull. Beer tasting was a few nights ago, sailing after the singing Christmas ships, different than last night, on a neighbors boat was a few days before, and pizza with another neighbor somewhere in between. Next week is apparently the live aboards Christmas party, complete with a dingy train through the marina singing Christmas carols. It should be the epitome of the season, freezing my ass off on a small boat, near to tipping, singing with other presumably vocally challenged individuals.