Big Frisky

Kurt and Pamela are sold up and are sailing aboard SV Big Frisky, an Outbound 46 with the Kona Boys, Honu, Kona and Chico. Join us while we learn what it is to be Blue Water cruisers and see the world. Follow us on Instagram @big_frisky

15 December 2018 | Abacos Bahamas
10 August 2018 | St Peters, Nova Scotia
17 July 2018 | Hadley Harbor, MA
12 July 2018 | Cuttyhunk
29 November 2017 | Downtown Providence
11 November 2016 | Morehead City North Carolina
15 October 2016 | Annapolis Landing Marina
30 September 2016 | Two-Mile Landing Marina, Cape May NJ
03 August 2016 | Charleston Harbor Marina
01 July 2016 | Charleston Harbor Marina
30 May 2016 | Charleston Harbor, South Carolina
29 May 2016 | Charleston Harbor Marina
28 May 2016 | Charleston Harbor Marina
19 May 2016 | Cape Canaveral
13 May 2016 | Bahia Mar Marina, Fort Lauderdale FL USA
12 May 2016 | Atlantic Ocean 140 miles South of Fort Lauderdale
11 May 2016 | Atlantic Ocean 60 miles from Old Bahama Channel
10 May 2016 | Atlantic Ocean 50 miles north of Haiti
08 May 2016 | Atlantic Ocean 45 miles north of DR
06 May 2016 | Nanny Cay, Tortola BVI

Jerk Chicken for Dinner

26 June 2015 | Frankfort Municipal Marina
You can make just about anything on Big Frisky that you can in your home galley. It just takes a little more time to provision, plan and prepare your meals.

Not every town we stop in has a grocery store near the marina. For someone accustomed to going to Kroger at least twice every day, this has been an adjustment. Whenever we get in dock I take a walk around town to see what I can find. While there may not be a grocery store, a farmers' market for cherry/rhubarb jam, a deli with a kick as butcher shop, or a local brew pub for a growler of beer are all good sources for dinner provisions. For this meal I bought chicken a little grocery across from the marina in Pentwater and home grown jalapenos at a fresh market in Ludington.

I start planning meals days before I actually serve them. When we had a whether delay a few days ago in Luddington, I took the opportunity to make some homemade yogurt. It is really simple to do in the yogurt maker, but it does take 8-12 hours to culture. I thought coconut yogurt would be a great start for a dessert. Since many dinners are re-purposed for breakfast and lunches later (leftovers), I have some strategies for making sure the crew is delighted by meals rather than groaning, "Here we go again." Whenever a new ingredient comes aboard, I make it the Star of the Show: fresh blueberries or cherry tomatoes show up beside sandwiches for lunch. Later the tomatoes may go in a pasta salad or the blueberries into muffins. Another strategy I employ is making fresh cut fruits and veggies, and one-serving leftovers available on the top shelf of the fridge. I stow ingredients for later meals in harder to reach areas so the captain doesn't unwittingly eat a key ingredient for tomorrow night's dinner for a midnight snack, after I have retired for the evening. (lets don't talk about the 4 (four) angel food strawberry crumpets I was planning for breakfast) Here is how our fridge is set up.

Mrs. Young our 6th grade Home Economics teacher had it right when she told us to collect all our ingredients before we start cooking. This is especially true on Big Frisky. Our Fridgeboat refrigeration/freezer system works great, but it does take some extra thought for making items accessible when you need them. In this video I talk about how to get in the freezer. Because we have a manual dishwasher (Either the captain or myself) I am MUCH more conservative in the number of pots, pans, bowls, etc. I use. After calling ahead to the Frankfort Municipal Marina and ensuring there were grills, I made a jerk marinade for the chicken so it could take on flavor all day long while we sail.

While Kurt grilled the chicken, I prepared a rice/quinoa blend in the pressure cooker, very fast and easy to clean. I also made a mango salsa to kick up the heat of the dish. The piece de resistance was a cup of coconut yogurt with dark chocolate cherry granola and a fine glass of Reisling.

While it does take a little more time to get meals on the table, it is a labor of love that keeps captain and crew happy and looking forward to their next adventure.

Mango Salsa

1 ripe mango pit removed and diced

1-3 jalapeno peppers seeded and diced

1 ripe tomato seeded and diced

1 cucumber seeded and diced

1/4 cup white distilled vinegar

1 TBS sugar

Combine all ingredients and serve at room temperature
Vessel Name: Big Frisky
Vessel Make/Model: Outbound 46
Hailing Port: Carmel Indiana
Crew: Kurt and Pamela
About: Kurt and Pamela have been together for sixteen years and recently married. Kona, Honu and Chico are avid sailing companions and are committed to keeping all ducks off docks wherever they may go. Kurt is a retired editor for a publishing company and Pamela is a retired college librarian.
Extra: After travelling through the Great Lakes and out the St. Lawrence Seaway, Big Frisky and her crew are ready to start the next leg of their adventure, a passage to Tortola, British Virgin Islands.
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Big Frisky's Photos - Main
Wintering over in Providence
7 Photos
Created 29 November 2017
4 Photos
Created 3 August 2016
6 day passage from Nanny Cay, Tortola BVI to Ft Lauderdale Florida
5 Photos
Created 19 May 2016
The four days of Kurt and Pamela's Birthdays April 18-April 22.
10 Photos
Created 30 April 2016
2 Photos
Created 8 January 2016
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Created 16 December 2015
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Created 7 November 2015
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Created 20 October 2015
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Created 15 October 2015
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Created 5 October 2015
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Created 2 October 2015
17 Photos
Created 24 September 2015
Sights around QC
11 Photos
Created 18 September 2015
Cliff's hospitalization at Cleveland Clinic
5 Photos
Created 31 August 2015
What we are reading
2 Photos
Created 21 July 2015
Pictures of the people we meet along the way
4 Photos
Created 14 July 2015
We love entertaining guests aboard Big Frisky!
9 Photos
Created 30 June 2015
16 Photos
Created 26 June 2015
Photos of the destinations we have been
25 Photos
Created 24 June 2015
26 Photos
Created 24 May 2015
Photos our our new ride
9 Photos
Created 28 January 2015