Layers and More Layers

Although this has nothing to do with food, I thought you might find it interesting what I was wearing in that last posting photo.

Feet:
Muck Boots (on loan from the ship)
Shearling Insoles
Fleece boot liners
Smart Wool Socks

Body:
2 layers of thermal bottoms
Insulated Waterproof Pants
Thermal Shirt
Fleece zip up
Down Vest
2 Neck Gaiters (1 thin and 1 fleece)
1 pair thin liner gloves
1 pair heavy duty waterproof mittens
Coat issued by Cruise Company (inside liner and waterproof shell)
Life preserver (inflates on contact with water)

Head:
Insulated Wool Hat
Sunglasses
Hood

All this took quite a long time to put on. We went out on excursions twice a day. Timing was essential - put it on too early and you were a melted blob waiting to get on the Zodiacs. We were generally out for about 2-3 hours on each excursion. Temperatures were usually around freezing. Winds were somewhat to quite windy. When the wind kicked up, the water got a little choppy, and then there was some spray cruising on the Zodiac.

There were about 189 people on the ship. Only 100 are permitted on land at a time. We split into two groups - one landing and the other cruising. Then we would swap.

Comments

Waffled Hash Browns

I'm not that much of a fan of one-trick ponies taking up real estate in my kitchen. I know that a waffle iron can be classified as that, but now I can rationalize that it's not. Who knew you could make hash browns in it? Waffled Hash Browns (Adapted from Cooking Light ) 1 1/2 lb russet potato (shredded) salt/pepper to taste 1/4 t garlic powder 1 1/2T butter, melted Preheat waffle iron. Squeeze liquid out of potatoes by blotting between two paper towels. Toss potatoes, salt, pepper, and garlic powder. Brush both sides of the waffle iron with butter. Spread potatoes evenly on waffle iron. Close and cook 2 minutes. Press iron closed completely and cook about 12 minutes or until golden brown. I did not feel that they browned as nicely as in the picture on the original recipe, but then again I don't have a food stylist do I? The drawback of this recipe is that you have to share this. Since they take about 15 minutes, it's a little difficult to make a second one...

Citrus Shortcake

In my mind, this cake is sort of a blank slate. The cornmeal gives it a little crunch but it is quite versatile. I drizzled a citrus icing on it this time around. I think there are many other things that you could do. You could macerate some berries in sugar and top the cake with them. I think some heated jam (orange, strawberry, or raspberry) drizzled over would be nice. I scoop of ice cream never hurt anyone. A dollop of whip cream never did either. I think you get the idea. Citrus Shortcake (Adapted from Cooking Light circa 2010) 3/4 c sugar 1/4 cup butter 2 eggs 1 T orange rind, grated 2T fresh OJ 1/2 t vanilla 1 c flour 2T cornmeal 3/4 t baking powder 1/2 t baking soda 1/4 t salt 2/3 c buttermilk Grease a 9" square pan set aside. Cream butter and sugar for 5 minutes in a mixer. Meanwhile, combine dry ingredients (flour, cornmeal, baking powder, baking soda, and salt in a small bowl). Set aside. Add eggs one a time to butter mixture; beating well after ...

Mensa Member?

I think Mickey is a member of Mensa. We heard him last night but could not determine where he was in the kitchen (or should I say the Sous Chef could not locate him - I certainly was not looking). He had been lurking in the toaster cabinet the night before and averted the glue trap. This is absolute torture. Still no cooking going on.

Chocolate-It's What's for Dinner

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