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 November 2023 | St. Marys, GA
17 November 2023 | St. Marys, GA
17 November 2023 | Somers Cove Marina, Crisfield, MD
03 November 2023 | Somers Cove Marina, Crisfield, MD
26 October 2023 | Somers Cove Marina, Crisfield, MD
17 October 2023 | Somers Cove Marina, Crisfield, MD
11 October 2023 | Somers Cove Marina, Crisfield, MD
04 October 2023 | Alice B. Tawes, McReady Pavilion, Crisfield, Maryland Eastern Shore
03 October 2023 | Alice B. Tawes, McReady Pavilion, Crisfield, Maryland Eastern Shore
03 October 2023 | Alice B. Tawes, McReady Pavilion, Crisfield, Maryland Eastern Shore
20 September 2023 | Somers Cove Marina, Crisfield, MD
17 September 2023 | Somers Cove Marina, Crisfield, MD
10 September 2023 | Somers Cove Marina, Crisfield, MD
03 September 2023 | Somers Cove Marina, Crisfield, MD
27 August 2023 | Somers Cove Marina, Crisfield, MD
21 August 2023 | Somers Cove Marina, Crisfield, MD
13 August 2023 | Somers Cove Marina, Crisfield, MD
06 August 2023 | Somers Cove Marina, Crisfield, MD
30 July 2023 | Somers Cove Marina, Crisfield, MD
23 July 2023 | Somers Cove Marina, Crisfield, MD
Recent Blog Posts
25 November 2023 | St. Marys, GA

St Marys Thanksgiving Week

The last two posts represented my accumulated writing while packing a rental car, driving 11 hours South, unpacking, and getting readjusted to the boatyard in St. Marys. It was not convenient to post to the blog during that time.

17 November 2023 | St. Marys, GA

St. Marys Arrival

17 November 2023 | Somers Cove Marina, Crisfield, MD

Crisfield Departure

The countdown to departure from Crisfield gets down to a few days. The weekend has passed and after nice dinners and a lot of wine I find myself grilling the last strip steak. The dinner is ridiculously quick and easy. The steak is grilled for 2 ½ minutes a side and while it’s grilling several [...]

03 November 2023 | Somers Cove Marina, Crisfield, MD

The Senior Moment

I needed to repair my garden hose at the boat so I rode the bike up to the hardware store just a little past the grocers. I took it easy, this is the farthest I’ve gone on the bike since the hip surgery. The female hose end cost $2.39 and went into my pocket. I rode back near downtown near the marina [...]

26 October 2023 | Somers Cove Marina, Crisfield, MD

Legionaire's Disease

The ride on the rented golf cart took only 20 minutes, but was very enjoyable, both to get out of the marina and get errands done. I now had wine and two packages from TEMU. The total for the TEMU purchase was about fifty bucks. In it I had a nice chef’s knife, a cheap hearing aid, five USB LED [...]

17 October 2023 | Somers Cove Marina, Crisfield, MD

Piscetorius

The problems of posting the blog seem to climb to new levels. When I arrived here about 6 months ago I could sometimes use the laptop to post using a USB extension cable and a little remote WiFi antenna. When this method failed to work I would write the blog on the laptop, then bluetooth it to the [...]

Brick Kiln Channel

19 June 2023 | Somers Cove Marina, Crisfield, MD
Cap'n Chef Andy | Hot Afternoons, Thunderstorms
In the last post, the image was tilted, I tried correcting that but I liked the original framing better. I couldn’t get the blood red color of the sun corrected, so the whole image is washed out of red. The new Galaxy S23 Ultra has raw image data available, and with it I could have that red color.
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The chili powders came in from the ChiliGuy. The shipping return said “Mark Sanchez”. Inside was a pound of red habanero chili powder and a pound of dark ancho chili powder. I tasted both and was surprised at the heat of the red but happy with the medium intensity and flavor of the ancho. I also tasted my two store brand chili powders and I could taste right away the cumin in those powders.
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Now I could make my own mole. The chili powders have to saute in oil to release their full body. I started with diced red onion and then thin sliced garlic, then a 16 oz. jar of store brand medium salsa, followed by the spices, 1 tbsp of ancho, 1 tsp of red habanero, 1 tbsp of cocoa, 1 tbsp of powdered cumin, a bit more than a tbsp of smooth peanut butter, and followed up with orange marmalade to taste. After it all blended together a diced green pepper was added, followed by about 2 cups of the pressure cooked pork meat. The pressure cooking had been cut short by the safety valve episode, so a little more cooking couldn’t hurt. When all was bubbly, blended, and emitting enticing Mexican aromas, I covered the concoction and shut the flame off.
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I couldn’t resist having a little of it, even though it needed time to coalesce, so I snacked on a small portion. It had more than a little bit of heat, not excessive, but if you left out the red habanero it would be considered medium heat. Later I had some with the black bean and rice mixture. The bland ingredients slaked the heat. Very nice. A little goes a long way.
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I had a weird idea that I had to write down before it escaped me: The NY Jets play in the Superbowl and Taylor Swift is the halftime entertainment. This means that the football gods and the network executives have to work this all out. The Jets have 6 prime time national TV games this season, the maximum. Their new quarterback is a big fan of Ms. Swift and attended at least a couple of her concerts. At one he did a quick video celebrating winning the Superbowl, complete with some confetti. This is another aspect that may be missed by non jets people, Joe Willie guaranteeing a Superbowl win back in ‘69 and winning it, now Aaron Rodgers is celebrating the win before the season has even begun. So now the powers that be will be looking for the Jets/Taylor Swift Superbowl. This will set new records.
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I biked to the grocers and then to the Legion for dinner and wine. This bike trip was a sort of triangle ending with my return to the marina. I had faced strong wind on one of the legs of the triangle and could feel it in my own legs, achy and hard to get to sleep.
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I was experimenting with my breakfasts, having pork in mole with black beans and rice for one breakfast, and trying different breakfast sandwiches. More research is needed.
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Father’s Day Sunday was a special dinner at Cuddily’s home, broiled scallops with asparagus and baked potato. The scallops were dried with paper towels, arranged in a baking dish, topped with a pat of Irish butter and Ritz cracker crumbs. White wine was added to the bottom of the dish and it was baked at 350 for 20 minutes. I was not involved with this cookery, just observing.
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The image is of the late afternoon sun preparing to set to the West of Brick Kiln Channel near Crisfield’s town beach.
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