SV Tumbleweed ​​




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​Posts from the SV Tumbleweed​​​
Hailing Port:  Paradise, MI 

Goodies from the Galley

Appetizers, Dips and Salsas

Beer Cheese Dip

 Guacamole  

Hummus

2 large ripe Haas Avocados (black-skinned) or 1 Florida Avocado
1 large tomato, finely chopped
1 small onion, finely chopped
3 cloves garlic, finely chopped
1-3 fresh jalapeno peppers, finely chopped
Juice of ½ lime
Dash of salt

Halve avocados and scoop out flesh, removing from the seed.  Mash the avocado flesh in a bowl with a fork, mix in the rest of the ingredients.  Refrigerate and serve.
  . 
1 cup beer
1 TBS cornstarch
2 cups sharp cheddar cheese, grated
1 oz. blue cheese
½ tsp Dijon mustard
½ tsp Worcestershire sauce.

Mix a small amount of beer with the cornstarch in a small bowl to make a thin paste. Add paste to remainder of beer and heat until clear.  Add cheeses slowly, and stir in mustard and Worcestershire sauce.  Serve in a bread bowl
  
Recipe adapted from the South Beach Diet Cookbook.

2 cups of chickpeas—canned will work fine.
2 TBS freshly squeezed lemon juice (about ½ large lemon)
1/2 cup tahini (toasted sesame seed paste)
1/4 cup chopped onion
3 cloves garlic, finely chopped
2 tsp extra-virgin olive oil or canola oil
2 tsp ground cumin
1/8 tsp ground red pepper
1/2 tsp salt
Chopped fresh parsley (optional)

Drain liquid from chickpeas, reserving 1/4-1/2 cup of the liquid. Combine the chickpeas, lemon juice, tahini, onion, garlic, oil, cumin, pepper, and salt in a blender or food processor and puree until smooth adding the chickpea liquid if needed to thin the puree. Refrigerate for 3-4 hours before serving to blend the flavors. Serve with bagel chips.
   

Rumaki

Rumaki was a New Year’s Eve family tradition in the Johnson home.

1 can Water Chestnuts, sliced
1 lb. Bacon, sliced
1 pkg Chicken Livers
1 cup Teriyaki Sauce

Cut bacon slices in half. Roll bacon around 1 piece of chicken liver and 1 slice of water chestnut and hold in place with a wooden toothpick.  Continue with the remainder of the water chestnuts, livers, and bacon.  Place in a bowl with a tight-fitting lid.  Pour Teriyaki sauce over the pieces and refrigerate, turning at least once.  Let sit for 1-2 hours. Bake on a foil covered cookie sheet at 350̊ F until bacon is crisp.  Serve warm.
  

Mango Salsa

2 mangoes, diced
½ small red onion, minced
2 TBS cilantro, finely chopped
½ hot pepper, small, seeded, finely chopped
1 TBS lime juice, freshly squeezed
2 TBS olive oil
Dash of salt

Combine and refrigerate.  Excellent addition to any fish or chicken dish.
  

Spinach Dip

1 pkg Knorr Leek Soup mix
1 10 oz. pkg. frozen Spinach, thawed
1 cup Sour Cream
1 cup Mayonnaise
2 TBS Parmesan Cheese, grated

Mix and serve in a bread bowl.
  
Download Free Cookbook at our Galley Goodies Page
Download Cookbook Here
10/15/2014   First date with the broker for tour.
10/24/2014   We propose-sign offer paperwork.
11/10/2014   Finally intimate--Sea trial.
11/11/2014   Tied the knot--We own an S2 9.2C
11/13/2014   First argument--soft aground in the ICW.
12/13/2014   Auctioned off most of our possessions.
12/29/2014   Begin living aboard
04/09/2015   First pump out & sail on the Gulf
05/22/2015   DeNaming & Renaming Ceremony
08/31/2015   Eviction Notice --

                      Cortez Cove has trouble with EPA & Coast Guard​
09/6/2015     Moved to Regatta Pointe in Palmetto

11/02/2016   New 3-Month Lease at Regatta Pointe
01/01/2017   Decision Day-- 2017 or 2018 
02/18/2017   Doug's last day at work
03/02/2017   Egmont Key, Florida.  Anchored in HalfMoon Bay
03/08/2017   Cortez Cove Marina, Cortez, Florida--rudder repair
​03/16/2017   Scheduled to leave for Sarasota (weather permitting)





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GALLERY
  1. Aruba Red
    Aruba Red
  2. Galley
    Galley
  3. At Cortez Cove Marina 2015
    At Cortez Cove Marina 2015
  4. S2 Catalog
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  5. Head
    Head
  6. Salon-Starboard Side
    Salon-Starboard Side
  7. Small refrigerator freezer onboard
    Small refrigerator freezer onboard
  8. Trouble keeping our computers safe.
    Trouble keeping our computers safe.
  9. Aft Cabin
    Aft Cabin
  10. Sanding layers of paint in the cockpit
    Sanding layers of paint in the cockpit
  11. Title 11
    Title 11
  12. Teak fairy
    Teak fairy
  13. Cockpit with screen tent
    Cockpit with screen tent
  14. Screen tent cover near the mangroves.
    Screen tent cover near the mangroves.
  15. Floor Plan of our S2 9.2C
    Floor Plan of our S2 9.2C
  16. A Little Sisal for Trouble
    A Little Sisal for Trouble
  17. Boat Garden
    Boat Garden
  18. Trouble birdwatching from atop the bimini
    Trouble birdwatching from atop the bimini
  19. Birds Eye View
    Birds Eye View
March 2017: Rudder Repair in Cortez
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Dinghy Preparations and Tumblewed Bottom Cleaning 

Goodies from the Galley

Cook Book Link

Appetizers, Dips and Salsas

Beer Cheese Dip

 Guacamole  

Hummus

2 large ripe Haas Avocados (black-skinned) or 1 Florida Avocado
1 large tomato, finely chopped
1 small onion, finely chopped
3 cloves garlic, finely chopped
1-3 fresh jalapeno peppers, finely chopped
Juice of ½ lime
Dash of salt

Halve avocados and scoop out flesh, removing from the seed.  Mash the avocado flesh in a bowl with a fork, mix in the rest of the ingredients.  Refrigerate and serve.
  . 
1 cup beer
1 TBS cornstarch
2 cups sharp cheddar cheese, grated
1 oz. blue cheese
½ tsp Dijon mustard
½ tsp Worcestershire sauce.

Mix a small amount of beer with the cornstarch in a small bowl to make a thin paste. Add paste to remainder of beer and heat until clear.  Add cheeses slowly, and stir in mustard and Worcestershire sauce.  Serve in a bread bowl
  
Recipe adapted from the South Beach Diet Cookbook.

2 cups of chickpeas—canned will work fine.
2 TBS freshly squeezed lemon juice (about ½ large lemon)
1/2 cup tahini (toasted sesame seed paste)
1/4 cup chopped onion
3 cloves garlic, finely chopped
2 tsp extra-virgin olive oil or canola oil
2 tsp ground cumin
1/8 tsp ground red pepper
1/2 tsp salt
Chopped fresh parsley (optional)

Drain liquid from chickpeas, reserving 1/4-1/2 cup of the liquid. Combine the chickpeas, lemon juice, tahini, onion, garlic, oil, cumin, pepper, and salt in a blender or food processor and puree until smooth adding the chickpea liquid if needed to thin the puree. Refrigerate for 3-4 hours before serving to blend the flavors. Serve with bagel chips.
   

Rumaki

Rumaki was a New Year’s Eve family tradition in the Johnson home.

1 can Water Chestnuts, sliced
1 lb. Bacon, sliced
1 pkg Chicken Livers
1 cup Teriyaki Sauce

Cut bacon slices in half. Roll bacon around 1 piece of chicken liver and 1 slice of water chestnut and hold in place with a wooden toothpick.  Continue with the remainder of the water chestnuts, livers, and bacon.  Place in a bowl with a tight-fitting lid.  Pour Teriyaki sauce over the pieces and refrigerate, turning at least once.  Let sit for 1-2 hours. Bake on a foil covered cookie sheet at 350̊ F until bacon is crisp.  Serve warm.
  

Mango Salsa

2 mangoes, diced
½ small red onion, minced
2 TBS cilantro, finely chopped
½ hot pepper, small, seeded, finely chopped
1 TBS lime juice, freshly squeezed
2 TBS olive oil
Dash of salt

Combine and refrigerate.  Excellent addition to any fish or chicken dish.
  

Spinach Dip

1 pkg Knorr Leek Soup mix
1 10 oz. pkg. frozen Spinach, thawed
1 cup Sour Cream
1 cup Mayonnaise
2 TBS Parmesan Cheese, grated

Mix and serve in a bread bowl.