Today, we're spending the day dog sitting our favourite-est dog EVER!! We first met Brody (along with David and Libby on SV Peregrine) as we started our travels down the ICW
almost two years ago now. Although we haven't seen much of each other as our paths had us travelling and in different directions for a while, we've finally found each "Somewhere South of Somewhere"! In other words: at the same island, at the same time and WOW, it's like we never parted ways. Great friends... great times !
*****
Always fun to meet people of different nationalities. The other day we were chatting with new friends of ours, Sue and Malcolm of
SV Kool Kat, Australian by origin, and the subject of Pot-Lucks came up.
They had never been to one, and were not quite sure of what all it entailed and we were happy to fill them in on our experiences. The Do's and Don't of this Custom of the Cruiser Kind, if you will.
Pot Lucks are a gathering of people where each person/couple bring a dish to be shared. Some people even bring a recipe card, identified by a boat card, that they tape alongside their dish should anyone want to copy the recipe, or check for ingredients in case of allergies etc. The boat card further helps to identify the bowl should it go astray.
Sometimes Pot Lucks are a totally spontaneous event and sometimes they are planned out weeks in advance with a list of who is bringing what. There can be found elaborate dishes that might rival any of a five star restaurant kind, or "I'm sorry all I have is this bag of pretzels", which always seem to disappear just as quickly as everything else!!
It is always great fun to sample dishes that are unique and perhaps even ethnic in origin. Or ones that are of the traditional and comfort kind (don't you just love potato salad and Devilled Eggs?). There are dishes that require special ingredients or ones that simply use up the contents of your ship's stores.
We've attended Pot Luck tables we're we've all groaned in unison as we approached the table discovering we're all carrying bowls of salads of the similar kind (and where's the Beef??) One thing is for sure, no matter which way you cook it, they are always a fun way to discover new dishes, meet new cruisers, all over a great meal. And isn't it surprising how full you can be after a spoon of this and a spoon of that!!
A good rule of thumb is to remember to bring your own plates and cutlery along with some extra napkins, or a plastic bag to hold your dirty plates once you're done.
Speaking of Pot-Lucks, our friends Izzy and Jeff (Izzy R) and Miles (of SV Lone Star) recently organized a PotLuck Meet and Greet at Port Louis Marina, with a special purpose in mind. The guests of honour was the GSPCA (Grenada SPCA Animal Shelter) that brought some recent additions, a couple of puppies and a cat, with all proceeds raised that evening going towards this charity.
You can check them out on
Facebook, or their
website direct.
The GSPCA,
"Originally founded in 1936 as the Royal Society of the Prevention of Cruelty to Animals, the Grenada Society for the Prevention of Cruelty to Animals is one of the oldest societies in the Caribbean" and has programs that include "
low cost & free spay / neuter clinics, education program, vaccination clinics, volunteer vet scheme and community outreach programs for unwanted, abused, neglected or stray animals".
No need to tell you that when there's a combination of Cruisers meeting Cruisers, all over a great Pot Luck Table, it couldn't help but be a Fantastic Time.
Port Louis Marina offering up a portable bar and extending Happy Hour for us,
but most importantly puppy cuddles all around!!
There was a fantastic variety of wonderful and appetizing food being set up at the pot-luck table,
(photos above, and recipe below, courtesy of Izzy, thanks!!)
Our contribution ?? Stuffed Jalapeños !!
First we washed a bunch of jalapeños,
sliced in half and scooped out the insides and since some were so large, they got cut in half again,
(make sure you wash your hands well after handling jalapeños!!), and placed them on a parchment lined cookie sheet.
In the meantime I fried up some sausages. Up to you to use whatever brand you like the best. I happen to like Johnstonville Mild Italian, had 3 on hand that needed using, and voila...
Once fried and golden, I added some sliced and diced green pepper (or jalapeños if you happen to like extra heat), some onion (or scallions), 1 8 oz block of cream cheese, and 1 cup (approx) of shredded parmesan cheese and mixed it all together. Since the Italian sausages are nicely herbed and spiced, I didn't add any extra herbs/spices to the mix, but feel free to add whatever you feel is missing as per your taste buds.
Then I spooned the mixture into the waiting jalapeños, topped with some shredded Tex-Mex cheese, popped it into the oven so the cheese melted and browned and voila...
If you're not a fan of the Jalapeño kind, you can always adapt this "stuffing" to fit into mushrooms? Or Zucchini boats? Or... you name it??!!
Yummy and Burp.