Month: January 2016

New Years Eve 2016

New Year’s eve we found ourselves back at Bitter End, anchored near Prickly Pear island. Fellow cruisers, Second Wind (Howard and Hope) and Judith Arlene (Ed and Judy)were near by so we decided on a pot luck dinner and games on Blue Sky while we awaited midnight. Nigel (Judy & Ed’s dog) joined us in his finest attire (bow tie at his neck and cuffs on his paws).

The bay was filled to the brim with boats of all sizes, including many mega yachts. The bars and restaurants were full and music abounded around us. There was no need to set the timer for midnight as ship horns honked and people cheered. We rung in the new year with a glass of champagne brought by Judith Arlene and some Grand Marnier soaked strawberries and a bite of chocolate. Oh what a reward for staying up until midnight. Cheers to everyone for a healthy and happy 2016.

Small squall made a beautiful start to New Years Eve day
Anchorage getting a bit crowded on New Year’s Eve
Ready for New Year’s Eve guests on Blue Sky
Charlie relaxing on New Year’s day with a few super yachts behind
A view towards Saba Rock after many New Year’s boats had left

BLACK BEAN BURGERS

It’s taken awhile for me to appreciate veggie burgers. Store bought burgers never seemed to taste quite appealing. So I’ve tried a few recipes found online and in recipe books and found one that was appetizing, then I modified it to my tastes. Not only do I like it, but non-vegetarians like it too. We like to eat it on a half pita with homemade guacamole and sliced tomatoes. I hope you enjoy these as much as we do. Makes 4 burgers.

Ingredients
1 (15 oz) can black beans
2 TBSP barbeque sauce
1 TBSP yellow mustard
1 tsp onion powder (granulated)
1 tsp garlic powder (granulated)
¾ cup instant oats (take regular oats and process them a few pulses in a food processor to make instant oats)

Directions:
1 – drain and rinse well the can of black beans
2 – place the beans in a bowl and press with a fork to make a mash, leaving some beans partially whole
3 – mix in the remaining ingredients, until the oats are completely wet with the other ingredients. I like to refrigerate for an hour or so to blend the flavors, but this is optional.
4 – divide the mixture into 4 equal parts and form each part into a burger (if using pita, the burger can take on more of an oval shape)
5 – add a small amount of olive or coconut oil to a skillet and fry on medium heat for about 3-5 minutes a side, until nicely browned.
6 – serve up with pita or buns and your choice of fixings.