So here I am in Las Vegas – Sin City – the land of self indulgence and excess. A place where anyone’s every need is met and expectations exceeded. Here I sit, recognizing that I, too, have needs. I have desires. I have an overwhelming urge which needs satisfying. I’m reminded of the good old days when I was younger, more agile. Reminded of when life was good and I had it all! I have an itch that needs a scratch. Boy, have I got it good. I want to go sailing.

I find myself thinking of my days aboard Nereus – an idyllic time, really. And I dream of the day I can climb back aboard, sail off to some remote anchorage, drop the hook, and sit on deck to watch the world go by. Or, sail into some bustling harbor to go ashore and mix it up with the rest of the sailing community; to tell stories and trade lies. But alas, I’m in the desert and Nereus sits on the hard, rotting away without me. That has to change.

And change it shall. My motivation remains high. I collect things – a part here, a gadget there – moving one step closer to the day I revive Nereus from the long slumber and set sail again. It’s gonna be great!

Until then, I’ve been keeping in practice through food – sailor food. While perusing the sailing logs of sister Westsail, SV Galena, I’ve discovered a sailor’s culinary treat. Food was always important aboard Nereus and it is funny what we found to be “good.”

I’m no slouch in the kitchen and consider myself a foodie who can hold my own in the culinary world. On board, though, cuisine is different. I remember after one particularly day in cold rain. We anchored, each grabbing a hot shower, turning up the fireplace, before setting down to a completely satisfying one-pot-wonder-meal of…. drum roll, please …. beans and franks. AMAZING!

“What?!” you may ask, “Beans and franks as gourmet food?” Perhaps not exactly gourmet, but definitely the right meal for the situation. Some of the best meals shared aboard are the easiest. One of my favorites I got off the SailNet community forum by SailNetters Sue & Larry called “Steak in Wine,” two of my favorite foods together in one pot!!! We served it over rice. YUM!

While trying to keep the dream alive, I’ve been reading Galena’s log only to discover a highly unlikely one-potter, Spam ‘n’ onions (see cap’n Bill’s log here). Hard to imagine at first, but Bill assured his readers to not knock it until you try it, so I did.

I know there’s this whole Spam culture (or cult, if you will) out there and I’m not here to get political here – for or against Spam – but damn, this was surprisingly delicious and rather satisfying. Who’d of thought! Plus, Spam comes in a handy can with no refrigeration requirements, making it a pretty handy boat “meat.” I know Spam can turn stomachs of the less continent by just thinking about it, but I have to admit, it has potential aboard as a serious sailing meal. The ingredients are hearty and will last a long time, it’s simple to make, it’s quick, it’s hot, and it’s tasty. Go figure.

However, if your sailing taste buds can bare the thought of being touched by Spam, here’s the recipe for Sue & Larry’s equally delicious “Steak in Wine”.

Main Dish: A simple, delicious, yet inexpensive main dish that is great for entertaining guests aboard. You’ll impress them every time.

1 pound round steak
1 tbsp. olive or canola oil
5 cloves garlic (smash, then finely chopped)
1 large onion (finely chopped)
2 6-ounce cans tomato paste
2 cups red wine
2 tbsp. Worcestershire sauce
2 tsp. Parsley (finely chopped)
1 cup mushrooms sliced (or 1 small can)
Salt and pepper to taste

Shake and blend flour sauce thickener (optional). Cut round steak diagonally across the fibers into slices no thicker than ¼ inch and 2 to 3 inches long. Place the meat and olive oil in a large skillet and brown. Remove meat from pan and set aside.

Add garlic and onions to pan and sauté for five minutes on medium heat. Stir in tomato paste, red wine and parsley. Return meat to the pan and let simmer for a least one-hour. (The meat gets more tender the longer you let it cook.)

Add mushrooms and salt and pepper to taste and simmer for 15 minutes just before serving. Thicken sauce, if desired, with Shake & Blend Flour. Serve over rice or pasta.

Bon Appetite and Anchors Aweigh!!!

– Steve