sv Andiamo III

Let's Go! Welcome to the Reynolds Family sailing blog. We are a family of four setting sail from Olympia, WA to experience the adventure of a lifetime!

17 February 2012 | Costa Del Sol, El Salvador
01 January 2012 | La Cruz de Huanacaxtle, Nayarit, Mexico
13 November 2011 | La Cruz De Huanacaxle
08 November 2011 | La Cruz Anchorage
04 July 2011 | Marina La Cruz, Mexico
04 July 2011 | La Cruz de Huanacaxtle, Mexico
20 February 2011 | Yelapa, Jalisco, Mexico
11 January 2011 | La Cruz de Huanacaxtle, Nayarit Mexico
07 December 2010 | Bahia De Los Muertos
04 December 2010 | Cabo San Lucas, Baja California Sur
20 November 2010 | Sea of Cortez
05 November 2010 | Cabo San Lucas, Baja California Sur
28 October 2010 | Bahia Tortugas, Baja, Mexico
23 October 2010 | USS Midway, San Diego, CA
20 October 2010 | Glorietta Bay, Coronado, CA
17 October 2010 | Shelter Island, San Diego, CA
14 October 2010 | San Diego, CA
13 October 2010 | San Diego, CA
11 October 2010 | San Diego, CA
03 October 2010 | Two Harbors, Catalina Island, CA

Top Ramen to the HNL!

17 October 2010 | Shelter Island, San Diego, CA
Who can resist a good bowl of Ramen Noodle? Our kids love it and since Tami and I love spicy food we like to experiment with it from time to time as well.

Last night, we took Top Ramen to the HNL! What is HNL, you ask? HNL stands for "hole 'notha level" - just ask Mad TV what it's all about. So, we took ramen noodle the next level. And it was delicious. It is easy to turn this simple noodle dish into something extravagant and somewhat healthy for you. But is not for the faint of heart or for the soft of stomach. I guess you could tone down the spice if you wanted, but what fun would that be?

What you'll need:

2 packets Top Ramen - Chicken Flavor
1 can chicken
1 cup sliced bell pepper
1/4 cup sliced onion
1/2 cup sliced mushrooms
5 slices of jarred jalepeno
4 tobasco peppers (Trappey's brand Peppers is what we had)
1 tbsp olive oil
salt and pepper
Sriracha Hot Chili Sause (the clear bottle full of red sauce with the rooster on it that you see in all the asian restaurants).
Pepto Bismol (for afterward)

Saute veggies until tender crisp then add hot peppers and cook down until everything has slightly browned - perhaps 10-15 minutes. Meanwhile, cook the Top Ramen as directed and add chicken after the seasoning packet. Cook in a well ventilated area as the pepper spices will make you cough! It was quite hilarious actually. After it has all cooked, combine everything in a bowl and top with Red Chili sauce to taste. Adding some Soy sauce may help too, who knows? Enjoy! Spice it up as you like it or tone it down if you are not ready for the HNL!


14 October 2010 | San Diego, CA
As all of us can relate, wasting food just feels awful. For a cruising family, it is that much more critical. You never know when you'll be able to re-provision so what you have needs to not only last, but also not go to waste.

So as it happens I tend to be very creative with what we have and what needs to be used up. I always tend to be the 'martyr' and eat the really brown banana or choose to fry it in butter and flambe' it with courvasier for a yummy dessert. However, last week I tried something new. With only a lemon, a lime and an orange in my fresh fruit basket, during 'cocktail hour' (that's any hour after lunch by the way) I decided to bust out the fruit juicer and create the "Scurvy-be-gone". It is sure to be a tasty treat on any day especially a day dreaming about sailing.

Fresh Squeezed "Scurvy-be-gone"

1 lemon
1 lime
1 orange

Squeeze all the fruit into a juicer. It should yield about 4oz of orange, 2oz of lime and 2oz of lemon juice. Add to your liking, 2 tablespoons of simple syrup and 2-4 ounces of clear liquor, vodka works best.

Simple syrup is easy to make. But if it isn't in your plans, just use sugar and blend to mix it all up.

The drink is great all by itself without any 'adult beverage' so don't feel obligated to add the clear liquor.


Fresh Squeezed Lemonade

03 October 2010 | Two Harbors, Catalina Island, CA
After our hike on Catalina Island, we were all hot, tired and thirsty. I remembered I had a recipe for lemonade in my Daring Book for Girls. After stopping at the market for lemons, we returned home to Andiamo. Mommy helped me get the kitchen ready and I read her the recipe and ingredients.
4 cups water
6 lemons
3/4 cup sugar (more or less depending on whether you want it sweet or tart)

Squeeze lemons and then combine the ingredients and mix in a blender or by hand. Serve over ice.

Mom measured the water and sugar while I squeezed the lemons in our hand juicer.

The lemonade was great! We even put some in the freezer for later. The italian ice it made was the best we've ever had.
Vessel Name: Andiamo III
Vessel Make/Model: 1982 Hans Christian 43T
Hailing Port: Olympia, WA
Crew: Eugene, Tami, Christian, & Abigayle Reynolds along with Toby (the dog), Stripe (the gecko), and Spike (the fish)
We are a family of four from Olympia, WA living on our sailboat. Currently in Banderas Bay, Mexico waiting out hurricane season. Who knows where we will end up? We are taking an enormous risk, both physically and financially. [...]
Extra: “Twenty years from now you will be more disappointed by the things that you didn’t do than by the ones you did. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover.” –Mark Twain
Andiamo III's Photos - Main
A few photos from our trip down Baja, Mexico
36 Photos
Created 5 November 2010
Photos of the big trip
9 Photos | 4 Sub-Albums
Created 1 September 2010
3 Photos
Created 23 April 2010
2 Photos
Created 2 April 2010
20 Photos
Created 2 April 2010
10 Photos
Created 2 April 2010

sv Andiamo III

Who: Eugene, Tami, Christian, & Abigayle Reynolds along with Toby (the dog), Stripe (the gecko), and Spike (the fish)
Port: Olympia, WA
Click for Puerto Vallarta, Mexico Forecast