My husband Norm & I decided to sail for two years through the South Pacific. Sarah Jean is our SAGA 43, designed by Bob Perry and built in 2001. She’s named after my mother who was a cruiser with my Dad. He has passed away but Mom lives on Mayne Island, one of the Gulf Islands near Vancouver, with a view of the sea. She is 84 years old and still sailing.

I’ve been sailing since I was six when Mom & Dad taught me in our small Sabot at our cottage on the lake in Northern Ontario. Sailing was ok then but waterskiing was my passion although I later took up windsurfing. Our home base in Vancouver is only ten minutes from the ocean so we’ve had a variety of boats over the years. I’ve always been attracted to cruising because of Mom & Dad; they cruised the Caribbean 25 years ago and Mom always said it was the best time of her life.

We’re currently in New Zealand and you are welcome to read of our adventures on www.sailblogs.com/member/sarahjean2/. In September 2010 we left Vancouver, sailed to San Francisco and joined the Baja HaHa rally. After exploring Mexico we joined the Puddlejump Rally to the Marquesas and have since cruised the South Pacific.

When we set out on a passage I sometimes feel queasy if it’s rolly, especially when I’m spending time down below. I usually take ½ a Stugeron (30mg). This works really well. I may need one more dose and then I’m good for the whole passage. I try to stay hydrated and keep away from caffeine and alcohol while at sea. I always make meals before a passage; they’re so much easier to heat than cutting up food in rolling seas. If we have a five day passage, I make five one-pot meals. I’ll also cut up fruit and have it handy in containers in the fridge. Our favorite food at sea is cookies although chocolate and cheese is pretty important too! I bake cookies, brownies and/or muffins for treats. The following recipe is a favorite at sea.

Chicken Curry with Mango

4 boneless chicken breasts
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons vegetable oil
1 onion - chopped
2 cloves garlic - minced
1 tablespoon curry paste
1 12oz can coconut milk
1 tomato - diced
1 mango - peeled and diced
¼ cup raisins
2 tablespoons fresh coriander
salt and pepper

Cut chicken into chunks and season with salt & pepper. In large deep skillet heat oil and brown the chicken. Transfer to plate. Add onion and garlic, cook 3 min. Add curry paste and stir another minute. Stir in coconut milk. Return chicken and bring to a boil. Reduce heat and simmer for 20 minutes or less. Add tomato, mango and raisins and cook until thickened. Add coriander. Serve with rice and a salad. Serves 6.

Our galley is on the starboard side below the companionway. It’s C— shaped. Fridge & freezer face the stern, stove/oven in the middle of the C against the hull with a window above, and the sink faces the main saloon. I like to be able to look out the window when cooking and feel secure at sea when working in the galley. A gimbaled stove is a must along with a high fiddle and lots of counter space. I find I currently have too much room to move around so we may change it. I’d like a galley that is more of a U-shape so I’d be more contained; I use a galley strap at the stove which helps.

I do most of the cooking. Norm does about 25 percent as he does most of the boat repairs. We share the cleaning up. I love cooking special meals for others so entertaining inspires me try new recipes. When we eat out at a restaurant and have a good meal, I make a mental note to try this meal on the boat. We tend to eat more healthfully than on land — more fish, salads, fruit and less fast food. At home I’d grab a chocolate bar when I was driving around for work, but of course I can’t just drop into 7-Eleven now although I bake cookies, brownies and muffins for treats.

Super Chocolate Brownies

4 eggs
2 cups sugar
⅔ cup vegetable oil
4 squares unsweetened chocolate - melted & cooled
2 teaspoon vanilla
1 ⅓ cups flour
1 teaspoon baking powder
¼ salt

Beat eggs until thick and pale in color. Gradually add sugar and beat until well blended. Stir in oil, chocolate and vanilla. Combine flour, baking powder and salt — add to chocolate mixture, blending well. Spread in greased 13x9 inch pan. Bake at 350 degrees 25-30 min. Cool in pan on cake rack. Cut in 2” squares. Makes 24 rich, moist and chewy brownies.

I keep track of our provisions on a spreadsheet and make the menus and shopping lists. We will often shop together. I’m always concerned about running out of an essential food item so when I’m in a store and see items I need I buy them then & there. New to my galley is a yogurt maker (Easiyo) that I bought in French Polynesia. We love eating yogurt for breakfast so I’m excited about being able to make it myself when we’re at sea.

New Light Cooking by Ann Lindsay is my favorite cookbook and our must have galley items are a sharp knife and non-skid dinner bowls from Galleyware. My advice if you like to entertain and love your good kitchen ware from home: take some of it with you. Use bubble wrap and non slip matting to protect it. I also have special provisions from home like — fig spread from Granville Island that is great on Brie cheese, and red pepper jelly — good with cream cheese. When in port we’ll make sure we have nice wine for special dinners like the following.

Mustard-Herb Grilled Lamb

12 small lamb chops or a leg of lamb
1½ teaspoons chopped fresh thyme (or dried)
1½ teaspoons chopped fresh rosemary (or dried)
2 garlic cloves - crushed
2 tablespoons Dijon mustard
¼ cup soy sauce
2 tablespoons vegetable oil

Mix ingredients altogether and pour over lamb to marinade or you can spread on lamb while barbecuing.

Peanut Butter Chicken (or Pork)

3 chicken breasts
2 cloves garlic
3 tablespoons hoisin sauce
2 tablespoons peanut butter
1 tablespoon fresh grated ginger
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon lemon juice
fresh chopped coriander to taste

Mix ingredients together and pour on chicken or pork tenderloin. Marinate, then stir fry or barbeque. Serves 4.

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