We have been in the Sea of Cortez since November 1, enjoying the fine winter weather. It had been a great cruse, and we met some real interesting people. The problem was the bottom kept getting foul. I was cleaning it every six weeks, then every four, and now every three. It was a mess down there, being two years since our last haul out.
“Let’s sail over to San Carlos and do the bottom paint" we said, so off we went.
We arrived in
Two days after we got here Marianne got the call that her
mother was real sick, and it was time to come home. Well, Jeffie had been real sick for a long
time, so this was a little expected. MS
jumped a flight out of San Carlos
Three days later Jeffie died. A sad time for all. But she lived a long 88 years, overcame a lot of medical adversities to live independently for most of it, and seemed very satisfied with her place in the world. She seemed very contented , and had many activities and friends. We are all going to go sometime, and this was her time.
We are in a real good spot though – the marina at Singular
Guaymas is great – nice town to be in, good provisioning, etc. It’s just not like being out at anchor,
fishing, swimming, and beach walking.
Also – I am alone on the boat, which lets me tear it up and do things,
but there was not that much to do so I am about polishing the stainless again. I made this great soup the other day….
1 cooked chicken breast - shredded
1 chorizo Espanol – sliced – this is a dried Spanish sausage
8 - 12 oz clean shrimp, split
1 tomato - chopped
1/2 squash- chopped in ¼ inch bites
1 red pepper - sliced
5 pickled yellow peppers – chopped with the seeds removed
1 lime - juiced
¼ cup chopped cilantro
Roast the leftover carcass’ of two chicken in the oven for about 45 minutes until brown at about 425. This step makes a huge difference in how the stock tastes. Usually I am lazy and throw the raw bones in the crock pot – but, I’ve got all this time on my hands…..
Combine the bones, ½ onion, 1 carrot and 1 stalk celery, 4 bay leaves, and 1 clove garlic, 5 black peppercorns in the crockpot and let simmer for 8 hours. Alternatively, use a pressure cooker for 20 minutes on high – 15 psi. Chill the stock and skim the fat off.
Into the stock, add all of the ingredients except the shrimp and the cilantro. Bring to a boil for about 3-5 minutes. Add the shrimp and cilantro and turn the heat off, cover for a couple of minutes.
I though this was real tasty – it’s quite easy to do. The slow part is the stock, but I am always making stock in my trusty crock pot, so no problem.
Enjoy – another original recipe by the propane chef