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Curious, Da Nag, you got no bites on your trailer tire blow out. I would imagine it is a worthwhile discussion item. I have my brand new Toland design 23 footer sitting on my garage in Panama (where the Canal is) and since I got it here for Christmas, the engine and electronics people won't...

Dave and rest on the galley: Thought we were talking food here, turns out we are involved in nose contest, be it hard or soft... I don't do too much prep either, the machine does it. Creativity comes inn by what you decide to throw in with the rest of the dough ingredients; that’s! were genius...

Prepare your dough at home before departure (easier in a bread machine). Keep the dough fresh wrapped in plastic wrap, in the fridge. To fry, just cut up a portion, flatten it out on a board (the one you used to filet the fish... :crook) rather thin. Then fry it on both sides. Hard to beat...

He! He! It's fun having others ask your own incognitos for you. I'm trying to get a CD to Panama. Curiously there is an A/C for small boats, or used to be: www.coolcurrents.net. Could be out of business, for I can't rise it in the Web. I was a small unit that used water temperature at depth...

Hello" C-Qest: Wheight is not the only factor affecting power requirement, so is the shape of the hull. Deeper "V"s will requiere more power, lots more. It will generally give you better rough sea handling, but at a price: power= gas. I suppose the Arima has a more pronounced V all the way back...

Used to be a pro pilot for many years: definitely use checklists. The one furnished will do for starters, go adding to it as you go along. Leaving the wife behind, for exaple, is a no, no. Make sure it's in the CL. There is much to learn before you venture too far out to sea. Take it a stepa at...

Whew! RedKfox, that pic in the artic made me turn my A/C unit off. Yep, canned salmon is good and easy. The other one is pickling fresh fish. It’s not only enjoyable but will extend the life of your catch. We call it “seviche”. Eat what you can, then cut the “fresh” raw fish in chunks about an...

Ok! Flagold, I'm learning… But grits is with white corn, right? By the way, I left out the salt and a little oil, so that the rice doesn’t stick. We like it loose. When you let it sit a while in the fire the bottom part toasts and cakes; it’s what we call: “con-colon”. Doing it with bacon...

Rice is simple and keeps. Mixes with just about anything. We cook it different south of the border, though. I toast it a bit in the pan at high heat (a cup for two or less, leftover is fine); then add water about an inch or two over the rice and let it evaporate and consume until you no longer...