Hello All,

We are still here in San Diego and finally have a fleeting internet connection, (at least today.) We want to thank folks for not giving up on our blogsite.

We apologize for not getting this site updated, but we have not had reliable wireless internet access since we arrived here on New Years Eve.

We are currently anchored in San Diego between the Navy, the Coast Guard and the Harbor Police Station; free from invasion.

Our days are consumed by boat projects, but the weather is pleasant and we are well fed, so all is good. (We've been making a pan-bread that's been
a real treat; a recipe from Lin Pardey's book "The Care and Feeding of Sailing Crew".) see below.

As soon as we get the boat re-provisioned and make one more mail run, we will depart for Ensenada, Mexico.

We will hopefully be able to post more news of our trip down the coast, but without a good connection, it may be hit or miss from now on. We've been spoiled thus far.

All for now. Take care and thank you again for your comments.

Below is the Pan Bread recipe. Even salty old bachelor dogs can make this one...


Pan Bread Recipe (called "Damper" in Austrailia)

2 cups flour (we use 1 1/2 cups unbleached white and 1/2 cup whole wheat)

1 heaping Tablespoon baking powder (we use aluminum-free made by Rumford)

1/4 teaspoon salt

Mix Dry ingredients
*(optional ingredients we like: nuts, toasted sesame seeds, wheat bran, flax seeds, raisins, cinnamon or cardamom...added to dry ingredients)

Add 1 cup milk and 1/2 cup water. Stir. Add up to another 1/2 cup water, or until batter is a little thicker than a cake batter.

Heat skillet with canola oil or butter (or both), enough to cover bottom of pan. Pour batter in pan and spread evenly. Cook slowly on low until bubbles burst through the top and bread is brown on bottom. (We cover the pan while cooking.)

Turn bread carefully and cook other side slowly until brown on bottom.

Serve with jams/honey, meat/cheese, peanut butter, etc.

Makes a great herb bread also, with oregano, basil, and olive oil in batter.

Thank you Lin Pardey.