Friday, March 20, 2020

Good Boating and Sailing, Easier Meals

Blog copyright Janet Groene 2020, all rights reserved. To donate $5 a year as a voluntary subscription use your PayPal account to janetgroene at

 Galley Recipe
Of the Week
Vegan Stuffed Peppers

    Use homemade spaghetti sauce or store-bought,  bottled or canned.

6 large green bell peppers
3 cans, 15 ounces each, succotash drained  OR
Combine cooked whole kernel corn and baby limas
Small jar diced pimentos
Small can chopped black olives
Spaghetti sauce ad lib*

    Boil a large pot of water. Cut tops off peppers and remove seeds. Using tongs, plunge each into boiling water for 3 minutes. Drain upside down on kitchen towels. If you’re not using canned vegetables, cook corn and limas.
    In a bowl combine vegetables with black olives and some of the spaghetti sauce. Fill peppers and arrange in pan(s). Spoon on remaining sauce. Bake in the oven or heat in a covered pan or skillet or stovetop until peppers are crisp-tender. Serves 6.
Cook’s note: To make this a vegetable side dish, cut peppers in half north pole to south pole, fill with succotash mixture and nestle in spaghetti sauce in skillet or baking dish. Top with more sauce. Bake as desired. 

*Make it extra saucy for dipping bread sticks

Tips for the Galley Chef

    *If you’re a weekend boater, you don’t have to unpack all galley needs at once when boarding. Use separate bags or boxes for Day One and Later.

    * Instead of pounding chicken breasts thin to make Chicken Divan, wrap broccoli in good quality roast chicken or turkey deli slices.

    * After cabbage rolls are cooked through, set aside a few to chill,, wrap and keep for later. They’re not bad to eat cold and they make a filling and nutritious  nosh for the night watch.

    * For a change use instant grits when you need a starch base under a meat or vegetable dish.

    * Spice up polenta and add a rosy glow by stirring in chili powder to taste. Smear on a plate.  Top with juicy barbecue beef or pork. 

* Farley Halladay, the fictional Yacht Yenta, has boating and recollections at


Don't get caught out there in quarantine without an ample pantry. Here's how to prepare. Survival Food Handbook is about affordable supermarket staples for back-up supplies and everyday use.

Camp and RV Recipe of the Week
Snow Pea Stir Fry

    Make this as a  main dish for two people when served with rice, or serve it as a vegetable side dish for four. If this is to be a main dish, increase the almonds for added protein. 

8 ounces young snow peas (fresh, not frozen)
1/4 cup slivered almonds
2 tablespoons butter
6-ounce package sliced mushrooms
1 tablespoon low-sodium soy sauce
1 ½ teaspoons cornstarch
1 teaspoon chicken soup base or powdered vegetable bouillon
1/2 cup water
Cooked rice ad lib

     Wash pea pods well. Trim tough ends from pea pods and strip away any tough strings. Cut large pods in bite size. Sizzle almonds in a skillet in hot butter until almonds are toasty. Keep stirring as you add mushrooms and pea pods just until pods are crisp-tender.In a small container mix cornstarch with soy sauce, bouillon and water. Quickly stir into skillet until a sauce thickens. Serve at once.

Cook's note: Instead of almonds use cashews.

Skillet Meal of the Week
Pork Chops ‘n Pears

4 lean, meaty pork chops
1 tablespoon vegetable oil
1 teaspoon minced garlic
½ teaspoon dried, crumbled thyme
2 potatoes, scrubbed and chopped
1 cup liquid
8 pitted prunes
15-ounce can pears, sliced or diced

½ cup sweet wine such as port or moscato
1 tablespoon cornstarch

    Brown pork chops in hot oil with garlic, gradually stirring in thyme and potatoes.   When everything is browned, add liquid (water plus juice from canned pears) and pears.  Cover and cook 10 to 15 minutes until potatoes are tender and pork reaches 160 degrees. Add pears. Stir cornstarch into wine and stir into mixture until it thickens. Serves 4.

Friday, March 6, 2020

Sailing Recipes, Motorboat Meals, Galley Easy

Would you pay 10 cents a week for these weekly posts? To pay $5 a year as a voluntary subscription, use your PayPal account to janetgroene at

Where is your flag flying today? See  what’s new in the boating world and learn about a fun new nautical mystery e-book  series. Go to

Galley Recipe of the Week
 Carolina Chicken Bog
 This flavorful one-dish recipe is a Low Country icon. Traditionally the Bog begins with a whole chicken that is cooked, cooled, skinned and then cut up. The broth then has to be chilled and  skimmed.
    All that is too messy for my small galley. Here’s my simplified version using boneless, skinless chicken for less fat and easier cutting. It’s a soupy stew, easy to spoon into shallow soup plates and eat with a spoon. 


1 pound boneless, skinless chicken thighs
1 ½ pounds boneless, skinless chicken breasts
6 cups water
Large onion, diced
1 1/2 cups long-grain rice
8 ounces smoked sausage, sliced
2 tablespoons Italian-blend herbs
2 teaspoons chicken bouillon or 2 bouillon cubes
Salt, pepper to taste
Hot sauce (optional)

    Cut chicken into bite size. Put water, salt and onion in a big pot, bring to a boil and cook chicken 10 minutes. Add remaining ingredients to boiling pot. Reduce heat, cover and cook 20 minutes or more (more is better to allow flavors to blend), stirring often,  until rice is tender. Taste before adding salt because sausage and bouillon are salty.
    Good with cornbread. Pass the hot sauce. Serves 8 to 10.

Pantry Recipe of the Week

    Each week we present a recipe made entirely with shelf-stable ingredients. If you have fresh foods, use them. Our only goal is to keep your culinary cloverleaf flowing even when you’re far at sea and relying on stowed food supplies for a great meal. 


    Quarantined? Sheltering in place? An entire book of pantry recipes, provisioning tips,  lists and other help for emergencies is the Survival Food Handbook


Tuscany Tuna Salad
    Forget the tuna salad they served  in the school cafeteria. This stout, cold,  main course salad has tang, taste and attitude.

2 cans, 5 to 6 ounces each, solid pack tuna
1/4 cup vermouth (optional)
1 teaspoon dried garlic granules
1 tablespoon dried onion bits
Small can sliced black olives, drained
2-ounce jar diced pimentos, drained
1 tablespoon capers, drained
About 2/3 cup chopped, stuffed olives
2 tablespoons chopped anchovy
1 teaspoon dried oregano
½ cup extra-virgin olive oil
Freshly ground black pepper to taste

    Drain the tuna into a small container with the vermouth, dried garlic and onion bits. Let soak while you assemble the salad. In a bowl, break up tuna and stir in black olives, pimentos, capers, anchovy and oregano. Fold in olive oil, onion and garlic bits and freshly ground pepper to taste. Serve as is or make sandwiches. Makes 4 main dish portions or 6 to 8 sandwiches. 


Tips for the Galley Chef


 * Make hotdogs on the grill a little fancier. Wrap each weenie with a bacon strip. Fix with toothpicks.

    * Fortune cookies are a satisfying dessert and a good conversation starter.

    * Make a faux meringue on a plain pie. Arrange marshmallows on top. Brown them with a kitchen torch.

    * Put a 2- inch  mushroom cap in the bottom of each well-buttered  muffin cup. Add warm water or broth to stuffing mix until it’s moist. Press firmly  into cups,  mounding top. Bake 20-30 minutes at 350 degrees. Each cup serves one or two. 

Skillet Recipe of the Week

Mushroom Stuffing Pie

12 ounces ground turkey, beef, or pork
2 tablespoons butter, bacon fat or olive oil
1 pound mixed mushrooms, sliced
2 leeks, trimmed, cleaned and sliced OR
Large onion. diced
½ cup dry white wine
1 box chicken or pork flavor stuffing mix (not cornbread style)
Warm water
2 eggs

    In a large skillet, fry out meat in hot fat, gradually stirring in mushrooms and onions or leeks. Over high heat, continue cooking until mushrooms brown. Stir in wine and boil 2 to 3 minutes. In a large plastic bag, knead warm water into stuffing mix, adding egg, until stuffing is moist and well mixed with egg. Reduce skillet heat and make an even layer with the stuffing, pressing it down firmly over the mushroom layer.
    Cover and cook over low heat until stuffing is firm. Turn out onto a cutting board or serve from the pan. Serves 6.

Friday, February 28, 2020

Boating and Sailing Meals and Recipes

Blog copyright janet groene 2020. To pay $5 a year as a voluntary subscription to this weekly blog (less than 10 cents per week) use your PayPal account to janetgroene at

Galley Recipe of the Week
Plum Pot

1 packet chicken or pork flavor ramen noodles
4 slices Canadian bacon
2 ripe plums, pluots or plumcots
1 to 2 tablespoons plum liqueur or plum sake  (optional)
1 to 2 tablespoons sliced almonds

    Prepare ramen in a pan and nestle pieces of Canadian bacon in hot noodles. Pit and slice   plums and scatter on top. Cover and heat through. Divide ramen, plums and two slices Canadian bacon each into two shallow soup plates. Drizzle with plum liqueur. Sprinkle with sliced almonds.    Serves 2.

Tips for the Galley Chef

    * To steam rice, form a “bowl” out of foil and add 1 cup water for each 1 cup rice. Float in several inches of water in a large pot. Bring to a boil and cook, covered,  until rice is tender (about 20 minutes for white rice.)  Carefully remove foil bowl and fluff rice with a fork. The pan now contains nothing but clean, hot water. 

    *If you use bungee cords to secure gear underway, there is a better way. Called Mini Shockles, they are known as bungees on steroids. Any such stretchables should, of course, be used with extreme caution against sudden release. They could spring back and injure. Made by Davis, a major supplier of boating and yachting-quality gear, the cords come in many sizes and shapes. Shockles

    * Each time Fido comes back on board, use these HandsOn Grooming gloves to remove the stickers, mud and sand from a trip to shore. They are easy to clean. Just rub your hands together to remove hair and yuck. Rinse.  Air dry.

*See worldwide boating news, tips, recipes and more from author Farley Halladay, the Yacht Yenta,  at
Pantry Recipe of the Week
Saucy Tomato Soup ©

This recipe is made entirely from shelf foods. It’s is from Survival Food Handbook, a guide to choosing and using ordinary supermarket staples in your boat’s emergency pantry. Order for Kindle or in paperback
12-ounce package orzo or other small pasta
2 cans or jars, 26 ounces each, spaghetti sauce
4 cups water
4 bouillon cubes or 4 teaspoons powdered bouillon
Handful of freeze-dried kale
Parmesan cheese (optional)

Cook the pasta until it’s just al dente. Pour off and save the water.  Stir in spaghetti sauce, water (add new water to pasta water to make 4 cups), bouillon and kale. Heat until kale is tender. Stir and serve in soup bowls. Top with Parmesan if you wish. Serves 6 to 8 as a soup meal, more as a soup course.

Skillet Meal of the Week
Chicken and Cabbage Skillet

    Choose a colorful coleslaw mix, preferably one with some carrot and red cabbage.
8- to 12-ounce package cabbage for coleslaw
2 ribs celery, sliced
Medium onion, died
2 tablespoons vegetable oil
2 tablespoons water
2 cans chunk chicken
1 can white beans, drained and rinsed
8-ounce can or jar mild taco sauce

    Sizzle vegetables in hot oil until limp. Add water and chunk chicken.  Break up chicken and stir in with the beans. Drizzle with taco sauce. Cover,, heat through and serve. Serves 4 to 6.


Friday, February 21, 2020

Live on a Boat, Cook on a Boat

Blog copyright Janet Groene 2020. Thanks for sending $5 a year as a voluntary subscription to this free weekly blog. Send via PayPal to janetgroene at

Galley Recipe of the Week
Piggy Figgy Burgers


2 pounds lean sausage
1/3 cup dry bread crumbs
1 pint fresh ripe figs, cut up

10-ounce jar pepper jelly
1/4 cup white wine, fruit juice or water

    Work bread crumbs and figs into sausage and form into 8 to 10  patties. Fry in a hot skillet until they test done at 165 degrees F. Remove to plates or buns. In the same skillet heat pepper jelly with liquid until it melts and drizzle over burger to taste. (Caution;  use sauce sparingly; jelly is sweet and spicy-hot.)  Good with sweet potatoes or rice.

Tips for the Galley Chef
    * Make a little ham go a long way in a quick, quirky stove-top meal. Make a package of scalloped potatoes per label directions and tear up thin-sliced deli ham into random rags.   

    * Powdered margarita mix is a great space saver when you’re provisioning for a long haul. Leftover liquid makes a good marinade for pork, chicken turkey.

    * Whether it's a recipe or homemade,
Thai green curry on the hot-o-meter  is usually hottest, red is medium hot and yellow is mild hot.

    * While waiting for Book 4, April Avenger, read March Malice, book #3 in the Yacht Yenta mystery e-book series by Janet Groene’s alter ego, Farley Halladay. Farley and her late husband operated a charter ketch out of St. Thomas until he was killed. Now she has a virtual life at sea via her online charterboat booking business.

Skillet Meal of the Week
    Ready-to-serve rice in a pouch is a big time, mess  and fuel saver in the galley.

Eggs4Supper Skillet

2 leeks
2 tablespoons olive oil
6-ounce can chunk ham, drained
1/4 cup grated hard cheese such as Parmesan
2 cup ready-to-serve rice
½ cup heavy whipping cream
4-6 eggs
Fresh basil leaves for a garnish (optional)

    Slice and wash leeks and cook in hot olilve oil in a large skillet until crisp-tender. Stir in ham, breaking it up. Stir in cheese and rice. Spread to an even layer and make  indentations with the back of a large spoon Drizzle all over with cream and break an egg into each depression. Cover and cook just until eggs set to your taste. Garnish with basil leaves. Serves 3 to 6. 


Pantry Recipe of the Week
    No fresh ingredients needed. Go to your pantry and find a meal in an emergency.

Order Survival Food Handbook, a complete guide to knowing, stowing, planning and panning your prepper pantry using supermarket staples. This isn't about high-priced survival rations.


Beef ‘n Beans Argentine

1 tablespoon each  garlic granules and diced, dried onion
14.5-ounce can diced tomatoes
12-ounce can corned beef
1 tablespoon vegetable oil
28-ounce can kidney beans, drained and rinsed
½ cup dry red wine
Small can sliced black olives, drained
Freshly ground black pepper (optional)

    Put tomatoes in a bowl or plastic bag and add  garlic granules and onion. Set aside to soften dried vegetables. In a large skillet or pan, fry corned beef, breaking it up. Add tomatoes, wine, beans and black olives. Cover and simmer a few minutes to blend flavors. Serves 6. Pass the pepper mill.

Alternate plan: To serve a dozen more crew  in an emergency, stretch this dish by serving over a starch. Add more tomatoes, tomato sauce or broth and spoon over cooked rice, toast, biscuits, what have you.  

Friday, February 7, 2020

Cooking Easy for Life Aboard Your Boat

blog copyright janet groene 2020, all rights reserved. To donate $5 a year as a voluntary subscription to this weekly blog, use your PayPal account to janetgroene at

Galley Recipe of the WeekRags 'n Beans Salad

Large cans of cut green beans and whole potatoes are popular in the Southeastern U.S. Otherwise substitute a can of each. 

 40-ounce can cut green beans with whole potatoes, drained
1 can kidney beans, drained and rinsed
1 can white beans, drained and rinsed
Medium red onion, cut in thin crescents
1 cup thinly sliced celery
Small jar dried chipped beef
Bottled or homemade vinaigrette to taste
Lettuce cups or shredded lettuce

    Cut potatoes in quarters. Tear up dried beef into random rags. Toss salad ingredients with beef. Toss with dressing to taste. Serve as is or in lettuce. Serves 6.

Tips for the Galley Chef

    * Don’t over-do with dried thyme. It’s sold whole, crumbled and  powdered, all  with different results in cooking.

    * According to Britain’s there are 40,000 types of rice worldwide. Go by local knowledge or by package directions when cooking rice. Some are said to be ready to cook without washing. Some require rinsing, washing and/or soaking.  

    * Doctor deli coleslaw by adding drained crushed pineapple, finely diced red sweet pepper, raisins or  sesame seeds, poppy seeds or celery seed.

    *Stir-fry scallops in butter with a little lemon pepper . When scallops are firm, keep stir frying over high heat as you add well-drained, canned artichoke quarters to heat through. Season to taste. 

Survival Food Handbook is a guide to stowing supermarket staples for emergencies, backup and busy days. How to provision, plan, prepare. Hundeds of recipes i the book are all made with shelf-stable ingredients. book

Pantry Recipe of the Week
(No fresh foods called for)

When the budget runs low or the reefer quits or the ice melts, go to your stowed food pantry to save the day with these recipes. How to plan that pantry? Get Survival Food Handbook, a guide to using ordinary supermarket foods as a back-up plan. No high-priced survival foods needed. 

Can-Can Curry
    Turn a pile of canned goods into a knife-and-fork curry meal. In addition to the zesty taste of curry this has color and texture contrast. Note that the vegetables are in large pieces, something you can get your fork (and your teeth) into. If you have fresh vegetables, especially onions,  use them instead of canned. Add canned meat or serve it as a vegan/vegetarian meal. 


1 or 2 cans whole potatoes
1 can baby carrots
1 can cut green beans
1 can plum tomatoes
1 jar Holland onions
1 or 2  jars sliced or whole mushrooms
1/4 cup olive oil
1 tablespoon curry powder
Kalamata olives to taste

    Drain all vegetables. Cut potatoes in halves or quarters. Cut plum tomatoes in half. Heat oil and stir in curry powder until it’s fragrant. Add potatoes, carrots, green beans and onions, stirring to coat. Fold in tomatoes and olives and  heat through.

Skillet Meal of the Week
Shrimp and Brown Rice

16-ounce package cleaned, cooked, shell-off frozen shrimp
Juice of half a lemon (optional)
1 tablespoon olive oil
2 teaspoons minced garlic
1 cup brown rice
1 teaspoon dried crumbled thyme
2 cups water or fish bouillon
1 cup halved cherry tomatoes
Sliced scallions or lemon wedges for garnish

    Put shrimp aside to thaw and drain. Drizzle with lemon juice if you wish. In a skillet, sizzle garlic in hot oil, gradually stirring in rice and thyme. Add liquid, bring to a boil, reduce heat and cook 30-40 minutes or until rice is tender. Fold in tomatoes and shrimp, cover and heat gently until hot. Adjust seasonings. Garnish with scallions or lemon wedges.  Serves 4.


Friday, January 31, 2020

Meals for Living Aboard a Boat

blog copyright janet groene, all rights reserved. To donate $5 a year as a voluntary subscription to this blog, use your PayPal account to janetgroene at

Also see boating and cruising news, recipes and more at 


Galley Recipe of the Week
Creamy Cheese Grits


    The creamiest of grits, this versatile side dish can be topped with almost anything from the skillet, oven or  grill to make a meal.  Boiled shrimp?  Grilled chicken?  A salmon patty or crab cake? Meatballs?

½ stick butter
2 to 3 tablespoons minced garlic
½ cup heavy cream
1 ½ cups water
1 chicken bouillon cube
½ cup quick (not instant) grits
4-ounce package grated Cheddar cheese

    Melt  butter and sizzle garlic until it’s fragrant. Stir in cream, water and bouillon, bring to a boil and stir in grits. Stir over medium heat until thick. Fold in cheese and spread grits on plates. Top with cooked  meat, seafood , poultry or vegetables.

Pantry Recipe of the Week


    Stowed food is marine insurance, so each week I provide a recipe made 100% with shelf-stable products. Order a book that tells how to plan, provision, know, stow. Survival Food Handbook is about affordable, familiar supermarket staples, not high-priced doomsday dehydrates.


Gourmet, no, but emergencies happen. You land in a foreign port with no money. Your reefer dies. The freight boat to the island is delayed and the village store shelves are empty.  You’re becalmed days from port and your fish line came up empty again. And these days a coronavirus quarantine can keep you stranded almost anywhere. Go to the pantry for meals like this.

Ravioli Lasagna
    Vary quantities for the size of your crew and their appetites. The vegetable layer is also your choice. Canned zucchini in tomato sauce is a good option. So is a layer of halved Holland onions from a jar. 


2 to 3 cans ravioli
2 cans French-cut green beans, well drained
8-ounce can tomato sauce
3 to 4 packages instant white grits
1 teaspoon Italian seasoning
Freshly ground pepper to taste
½ to 1 cup grated hard cheese

    This can be made on the oven in a casserole or in individual ramekins. Or, layer it in a heavy skillet, cover and heat through.
     Lay down a layer of ravioli. Top with green beans. In a bowl, add very hot water to grits. Spread a layer of grits, half the cheese and drizzle with tomato sauce. Sprinkle with seasoning and pepper. Top with another layer of ravioli and remaining cheese. Bake or cover and cook on the stovetop until heated through.

No-Cook Meal of the Week
Crunchy Chicken Salad

    Here’s an easy salad to throw together in a hurry. Use your own creativity to substitute this for that, e.g. a yellow squash instead of zucchini or pepperoni instead of deli ham.   

2 cans, 10-ounces each, chunk chicken, drained and broken up
About 4 ounces deli roast ham, cut in strips
15-ounce can baby carrots, well drained and cut in slivers
2 medium zucchini, cut in matchsticks
2 medium sweet peppers (red, green, orange or mix), seeded and cut in matchsticks
Small red onion, cut in crescents
Bottled citrus vinaigrette to taste
Crisp Chinese noodles to taste
Shredded lettuce (optional)
    Toss first six ingredients with dressing to taste. Just before serving, toss in crisp Chinese noodles and serve as is or on a bed of shredded lettuce. 

Love a good sea story? Farley Halladay, the Yacht Yenta, lives ashore after her husband was killed in a fall from the top of the mainmast on their ketch but she’s a salt-cured cook, caregiver and crime solver while operating an online charterboat agency that takes readers to the seven seas. 

The series is available for Kindle, Nook and other e-book formats.

Friday, January 24, 2020

Boat Cooking Made Easy

Blog copyright Janet Groene, all rights reserved. For permissions or to inquire about placing your ad for one year, one low rate o all six Groene blogs email  janetgroee at

Galley Recipe of the Week
Salmon Pancakes with Dill Dip

Wrap in lettuce and serve as an appetizer

4 eggs or equivalent
½ teaspoon each salt, pepper
2 cans salmon, drained and skin removed
1 cup chopped celery
½ cup chopped onion
2 tablespoons panko or other dry crumbs
Oil for frying

    In a bowl, whisk eggs with salt and pepper. Add salmon and use a fork to mash bones. Stir in celery, onion and crumbs. Form into patties and fry in hot oil until golden on both sides. Serve with dipping sauce.
Dipping Sauce
½ cup lemon flavored yogurt (not Greek style)
½ cup plain yogurt
1 tablespoon Dijon style mustard
1 teaspoon dried dill weed
1/8 teaspoon cayenne pepper (optional)   
    Whisk together and serve with hot salmon pancakes.

Tips for the Galley Cook

    * To make oat flour,whirl oatmeal flakes in a blender or food processor.

    * Don’t overlook farina, also sold as Cream of Wheat, as a thickener for making pudding or stiffening a soup. 

    * Kids on board? Serve them green eggs and ham. It takes just a drop or two of blue food coloring when whisking scrambled eggs.     

    * For calico color and extra vitamins, grate a sweet potato and fold into your own or store-bought coleslaw.

    * Add a splash of dark rum to your black beans and rice. In a North County Fish Fry they add a thimble of whiskey to French toast with maple syrup.

Pantry Recipe of the Week

    Fresh sweet potatoes are better, of course, and they keep well in the pantry for a while, but this recipe is a way to use canned sweet potatoes from the emergency pantry. A well-stocked food locker is good cruising insurance. 

    How to get started in a provisioning regimen? See Survival Food Handbook, a guide to stocking your camper,  boat or home pantry with supermarket staples for emergencies.

Swazi Stew

28-ounce can sweet potatoes in juice (not syrup)
1 or 2 cans, 10 ounces each, chunk chicken
3 cups water
2 bouillon cubes (chicken, beef or vegetable)
10-ounce jar peanut butter (1 1/4 cups)

    Empty juices from canned foods into a roomy saucepan, add water and bouillon and bring to a simmer. Whisk in peanut butter until it’s well incorporated. Add cut-up sweet potatoes and chicken. Heat through and serve as is or over rice. Serves 4-6.


Farley Halladay and her husband operated a charter ketch in St. Thomas. Now Farley is a widow and landlocked. While cooking, cussing, caregiving and crime solving, she takes readers to the world’s waters on the charterboats that are her online booking business. Second in this cozy mystery ebook series is February Felony in formats including Nook and Kindle,

Skillet Meal of the Week
Smoky Asparagus Omelet for Two

1 cup fresh asparagus tips
2 tablespoons butter
4 to 6 eggs
1/4 cup cream, milk or evaporated milk
½ teaspoon each salt, pepper
2-ounce jar diced pimentos, drained
1  cup shredded Smoked Gouda

    Sizzle asparagus briefly in melted butter. Whisk eggs with salt, pepper and cream and pour over asparagus. Dot with bits of pimento and the shredded cheese. Cover skillet and cook over low heat just until omelet “sets”. Serves 2.

See news tidbits from the world of boating, sailing and cruising at