If all good things must come to an end, then it had to happen sooner or later. After 7 years and nearly 400 tips, DIY projects, yarns, and wordy expressions of opinion, we have decided to end our Monday posts and shut down the website. We will still be sharing tips and great information on our facebook page, and pictures of both the practical and eye candy variety on Instagram. So as we and technology move along, please move with us and like and follow us at either or both of those locations. And as always, feel free to swing by and say hi when you share an anchorage with Eurisko. Thanks for all the support. See you out there.
Now available through Amazon, Tips, Tricks and Tales: The Best of Simply Sailing Online. In this e-book you'll find all your favorite posts: tips for simplifying, do-it-yourself projects, Dave's bean burger recipe, a few good yarns to make you laugh and cry, over 100 posts in all complete with 200 pictures. Remember, you can read a Kindle book on any PC. Thanks for the support.
When we moved onboard our AS-29 I was sure that the biggest adjustment I would have to make wasn't the lack of standing headroom anywhere but the galley, but the lack of an oven. Dave debated getting me one of those tiny stovetop ovens, but instead he convinced me to give it a chance and see how badly I missed baking.
The answer was, of course, I missed it terribly. But instead of getting a stovetop camp oven, I simply changed my recipes a little bit. We bake bread in the pressure cooker; I even make coffee cake and bread pudding in the pressure cooker. Then we met a couple on an even smaller boat than Walküre who introduced us to the joys of "baking" in a skillet with a lid.
One recipe she gave us was for stovetop cornbread (I'll post it soon.) which worked so well that we started considering other ways to "bake" in the skillet. About a week later Dave pulled out an old recipe for pita, which we have always done in a skillet with a lid, even when we had an oven. Although we made the pita in order to stuff them with greens and goodies, while we were eating Dave said, "You know, I bet we could do this same recipe for pita, and then put sauce and toppings on it and make little individual pizzas out of them in the skillet." As frequently happens, he was quiet right.
DOUGH (makes 4 personal pizzas)
1 ½ tsp yeast
5/8 C warm water (100-105 degrees)
¾ T sugar
1 ½ tsp salt
1 ½ C flour
1 T olive oil
Start with half the flour.
Add sugar, salt and oil
Stir 1-2 minutes--should be very loose
Work in the rest of the flour
Knead 5-10 minutes until dough is smooth and elastic
Place in a bowl that has been lightly coated with olive oil
Cover, let rise until doubles
Split into 4, roll into balls
Cover and let nearly double
Stretch, work by hand into 8" rounds
Pre-heat skillet with lid on medium (alcohol heat, probably lower on propane)
Bake 4 minutes per side.
Set aside and make sauce.
SAUCE (makes a bit too much for the pizzas, but the left overs are good on pasta the next day)
15 oz can tomato sauce
4 cloves garlic
1 T Italian seasoning
Sautee the garlic for a few minutes
Pour in the sauce
Simmer 15 minutes
Build your pizzas: top the crust with sauce, about 2 ounces of cheese per pizza, and your choice of toppings
Place in pre-heated skillet, cover, and heat until cheese melts
The toppings cook better if the crust is allowed to cool before you make the pizzas. Otherwise the bottom burns before the toppings are cooked.
Being a jeweler, Dave has a small torch, so he gave the top of our pizzas the "crème brulée" treatment, though it is not necessary. It does brown the cheese and make the pepperoni crispy around the edges.
MONDAY we'll share our experiences in another popular Florida Bay anchorage.
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