Rose of sharon: 

Cruising in the Comfort Zone, part 4

Guatemala

by Sharon Kratz, Sailing Vessel Rose of Sharon

15°48.58N, 088°45.53W

Livingston, Guatemala

Guatemala!  At last!  When we began our cruising adventure in October 2004, we had no other objective than to sail our boat to Guatemala and up the Rio Dulce.  As Joe said, “October was the beginning and April is the end.  No matter what we do from here on out, we’ve accomplished our goal.”

We arrived at Livingston, Guatemala near dusk and it was too late to attempt a check-in.  The warm harbor waters were practically boiling with activity; fishing boats and fast boats and tour boats and shrimp boats were dodging each other and us at breakneck speed.

As we dropped anchor, Joe and I were nervous, but not nervous enough to go to the nearby La Marina for dockage.  I have to admit it – we were concerned about security too.  The heat was very intense, the winds were down to nothing, and with our consternation about safety . . . well, we decided to sleep in the cockpit.  It seems silly now, but at the time, it seemed like a good idea . Within minutes, I could hear Joe snoring.  I fidgeted.

The bad guys could steal the dinghy, cut my throat, ransack the boat then have a couple of beers before heading home and Joe would never wake up, I thought.  I left the cockpit and tugged my cushion to the bow of the boat, where it was cooler.  The moon was full, yellow and distracting.  I shut my eyes and tried to remember all the words to “Shine On, Harvest Moon.”

An unlit small boat motored slowly and as closely as possible past our boat and I opened my eyes to examine the men in the boat.  This isn’t working, I decided, and once again towed my cushion back into the cockpit.  Joe continued to snore as he rolled over onto his other side.  I went down below and stretched out in the salon, my usual spot when we are underway.   read more ...

"Latitudes & Attitudes" Cruising Tip w/Capt Jack

Sailing Tips:  Using a Spring line to back out of a slip.

We've used them to turn around in a tight spot!

Recipe of the Month

Asian Sesame-Crusted Tuna Steak on Arugula *

by Tami Gilliam, s/v Heart of Gold 

• 3 tbsp rice vinegar
• 1 1/2 tbsp soy sauce
• 1 tbsp honey mustard
• 1/2 tsp toasted sesame oil
• 1 tsp grated fresh ginger root
• 1 clove garlic, minced
• 4 tuna steaks (about 1" thick
• 1 package or bunch fresh arugula
• 1/4 tsp sea salt, or to taste
• 1/4 cup sesame seeds

In a small bowl, whisk the vinegar, soy sauce, mustard, oil, ginger, and garlic.  Using about 2 tbsp of this vinaigrette, brush the entire surface of the tuna steaks.  Toss the remaining vinaigrette with the arugula.

Heat a large nonstick skillet over medium-high heat.  Sprinkle the tuna with salt.  Pour the sesame seeds on a plate and dip each tuna steak into the seeds to coat all sides.  Lightly coat steaks with cooking spray and cook for 2 minutes per side or until medium-rare.  (Reduce the heat to medium if the seeds begin to burn).

Place equal portions of arugula onto each of 4 plates and top each with a tuna steak. 

*Several people asked what arugula was:

Arugula is a spicy little leaf, which some describe as bitter and others characterize as having a "peppery-mustardy" flavor. Because it is so potent on its own, it is often mixed with milder greens to produce a nice balanced salad. It can also be sautéed in olive oil. You can substitute most any green for arugula, but the closest matches are Belgian endive, escarole, and dandelion greens.

I generally find arugula in a package in the organics section at my grocery.  If you can't find it, I would substitute spinach.

To view more cruiser's recipes, click here.