Kaimusailing

s/v Kaimu Wharram Catamaran

Vessel Name: Kaimu
Vessel Make/Model: Wharram Custom
Hailing Port: Norwalk, CT
Crew: Andy and the Kaimu Crew
About: Sailors in the Baltimore, Annapolis, DC area.
25 May 2024 | Somers Cove, Crisfield, MD
21 May 2024 | Somers Cove, Crisfield, MD
12 May 2024 | Somers Cove, Crisfield, MD
09 May 2024 | Somers Cove, Crisfield, MD
01 May 2024 | St. Marys, GA
23 April 2024 | St Marys, GA
17 April 2024 | St Marys, GA
07 April 2024 | St. Marys, GA
02 April 2024 | St. Marys, GA
21 March 2024 | St. Marys, GA
01 March 2024 | St. Marys, GA
23 February 2024 | St. Marys, GA
15 February 2024 | St. Marys, GA
11 February 2024 | St. Marys, GA
06 February 2024 | St. Marys, GA
26 January 2024 | St. Marys, GA
14 January 2024 | St. Marys, GA
09 January 2024 | St Marys, GA
23 December 2023 | St Marys, GA
10 December 2023 | St Marys, GA
Recent Blog Posts
25 May 2024 | Somers Cove, Crisfield, MD

Cap'n Granpa

The Memorial Day weekend was coming up and it is a big deal in Crisfield as well as most of the rest of the Chesapeake. It is the traditional beginning of the summer season. All the boats are launched or commissioned, lots of activity in the marina, motors started up for the first time in a long time, [...]

21 May 2024 | Somers Cove, Crisfield, MD

Cap'n Overboard

The awful jobs get done last. The Atomic Four was waiting for me to pull off the cylinder head, but there was an emergency job, sort of, the mainsail cover was torn and exposing the sail to U/V, very bad.

12 May 2024 | Somers Cove, Crisfield, MD

Happy Mother's Day

I of course had chicken Parmesan for breakfast on sourdough bread. I have still more in the fridge.

09 May 2024 | Somers Cove, Crisfield, MD

Digging In in Crisfield

The frenzied packing of the rental car was done in about 4 hours. I had organized (ha!) what was to be packed, to be trashed, to be carefully stowed previously, so it was just a matter of grunt work. The vehicle was perfect for the job, a Toyota RAV4, midsize SUV with plenty of storage space when you [...]

01 May 2024 | St. Marys, GA

Preparations

After rowing the dinghy all over the river I thought the next day I would be sore. I was, sort of, but I felt OK. I want to do more rowing. That which does not kill you makes you stronger.

23 April 2024 | St Marys, GA

D4 Launchie

The laptop pooped the bed, so I have to scurry around with alternatives. Not as bad as typing on the phone.

Flied Lice

24 January 2023 | St. Marys, GA
Cap'n Chef Andy | Chilly AM, Warm PM
I was craving something and ended up looking at recipes at food52.com, also videos on YouTube of chefs making fried rice. I looked at casseroles, stews, soups, I like soups. In the morning my bread, my favorite bread, square ciabatta rolls, was turning green with mold.
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I used the Optima oven to make a couple cups of brown rice and saved it in the fridge in a zip lok bag. I made fried rice, just like the chefs on the internet, but my oriental spices are missing, dispersed to the kitchens of Crisfield and on board SUNSPLASH. I needed to replenish and figure out what I would be eating the next few days.
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Komputer Ken had a medical appointment near Walmart and I accompanied him with a shopping list including all sorts of oriental ingredients. Off the top of my head I decided to make chicken soup, also, it seems to help me in times like these. $125 later I had little in my basket except chicken leg quarters, mirepoix ingredients, bottles of various oriental flavors and sauces.
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Back at the boatyard I was feeling exhausted and a storm front was approaching from the Northwest. I schlepped around dragging aboard my groceries, taking a break here and there, having a slug of Madiera, it’s an equivalent for cooking sherry required in some recipes, but I wanted to ascertain its taste.
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I couldn’t fit everything in my little dormitory fridge, but if I made the chicken soup right away, I could save a lot of space. But I was bushed. The storm hit and I hunkered down in the galley. It was time to watch one of my favorite TV shows. Instead I went out in the aftermath of the storm and began with the big stock pot, skinning the chicken into the pot, adding other ingredients as I prepped them. Prepped? Not really, just throw ‘em into the pot, except for the onion, semi-sliced, and the carrot, semi-sliced, and the celery, quartered and sliced, but the bag of spinach went in, stems not removed, a slug of madiera followed.
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The initial firing of the stock pot and the subsequent addition of raw unskinned chicken produced a cloud of smoke. It quickly grew thick and I struggled to open the overhead hatch. It was not raining anymore. The no-see-ums that had been a problem were effectively dispersed. After I calmed the pot down with more water and spices, the smoke problem mostly cleared. The odor of this concoction was terrible. Maybe it was burning the chicken flesh or bones. No one likes spinach, maybe that was the problem.
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I added a large can of tomatoes and turned the concoction down to a slow simmer. I added some brown rice. The spices I used were an Italian spice mix, ground pepper, and garlic powder. It was now 9 pm and I lay down and dozed off. Later I was up and turned off the heat. The soup tasted very good, but the chicken, bones and all, would have to come out in the morning, and the rendered chicken fat needed to be skimmed off.
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I started the heat at about 6 am and simmered the soup till 8:30. It tasted really good now and was reduced to a chicken rice stew sort of dish. I picked out the bones which were bare, the cartilage had been melted into the soup. I skimmed fat off the top with a ladle and filled a coffee mug with some of the soup. Breakfast coffee was made and I enjoyed 2 mugs of the soup. It was not out of the ordinary, it was chicken rice soup with spinach and tomatoes. Very thick. I packed 4 quart zip loks with it and gave one to the Tahitiana sailor.
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Among my purchases at the grocers was a bottle of olive oil. I had been using Carapelli organic EVOO, but now I needed a lot more to make salad dressing. My dressing uses 1 cup of olive oil, 1 cup of balsamic vinegar, and one packet of Good Seasons Italian dressing mix. In the store Carapelli was only available in 750ml bottles. Their Oro Verde EVOO is a dollar cheaper than the organic stuff, so I bought it.
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There is a lot of nonsense about fake olive oil, fake EVOO, and recommended brands on the internet. From my point of view there seems to be little fake olive oil, some fake EVOO, and a lot of conflicting “facts”. One thing that seems clear is that the best olive oil comes from California, mainly. The largest brands who sell all over the world have to use olives from wherever they can get them. Smaller boutique brands are sourcing their olives from one region or even one orchard. A valid test of the oil is to put a little in a cup in the fridge and see if it solidifies. It it does, it is probably authentic olive oil. Comparing authentic oils for flavor and maybe cookability in the sautee pan will result in a favorite. I am asking other cooks what they use and why.
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I like the organic Carapelli EVOO, but the cheaper, by one dollar, Oro Verde EVOO has a bit more taste. It’s color is the same golden color but maybe with a little green tint. The texture is the same. The flavor is enhanced a bit, a little sharper after taste at the back of the throat. This would be excellent in a vinaigrette dressing. I will try it in the frying pan soon.
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My previous oil was Pompeian Robust and I was happy with it. I became suspicious after reading some of the fake articles on the internet about fake olive oil. The Pompeian Robust is authentic. It is blended to achieve its flavor and body. It looks like a lot of oil from larger providers is blended from olives sourced from just about anywhere. If you’re paying upwards of ten bucks a liter for oil, and it passes the authenticity test, it is probably what it says it is. There are also olive oil associations that certify oils and make judgments, but there is some question about their objectivity. I am not obsessed with olive oil, but of course there are some out there who are.
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I made the fried rice with egg and ham, and prepped the ingredients in two batches, the first batch included carrot and onion, etc., and the second batch included ham and green peas. Most of the YouTube videos show a chef taking ingredients from available bowls of prepped items, and some have home cooks doing the same thing. I didn’t want to have a zillion little bowls of stuff, I had just two bowls. I wanted to fry the onion and carrot longer than the other ingredients, so I tossed bowl #1 in the skillet, it also had garlic and ginger. Later the rice went in and after frying it a bit I made a hollow in the middle and cracked 2 eggs into it. I scrambled the mixture till the eggs were not runny, then added bowl #2 with ham, green peas, green onion, oyster sauce, soy sauce, sesame oil, and a dash of sherry. The aroma coming up from the skillet was wonderful.
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The image is of a painting called Fried Air by Margarite de Geus of the Netherlands. It is available for purchase at saatchiart.com.
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