Baking on board…

I had been meaning to do some baking on board. There’s nothing quite like fresh, warm, homemade goodies, but it took St. Patrick’s Day to really get me going.

Being part Irish, we both love Irish food so we decided to have corned beef and cabbage and Irish soda bread on March 17.

I used a simple recipe that called for ingredients we had on hand and away I went. Well, I didn’t have buttermilk so I soured our 2% milk with some Key lime juice, which worked very well. (So I guess it’s Floridian Irish Soda Bread, really.)

I didn’t have a big enough mixing bowl so I used one of our pots.

The small propane oven on Windsong II couldn’t accommodate a turkey, but it did quite nicely for a loaf of bread.

It was rainy and a bit on the cold side that day so the corned beef cooking away (see corner left pic) and the bread baking created wonderful aromas and warmed up the cabin so it was nice and cosy.

When the bread came out of the oven, it was all we could do to let it cool before we slathered it with butter and scarfed it down with a dollop of our friend Deb’s homemade strawberry jam.

I’m going to have to do more baking!


7 thoughts on “Baking on board…

  1. Pingback: Weekly photo challenge: Lunchtime | Still and All

  2. I love baking on board too. Space being what it is on a boat, housewares need to have at least two uses if they’re to come along. We have a wok that doubles as a large salad bowl and triples as my bowl for mixing bread. The big board that covers our sink serves as a vegetable chopping and bread-kneading surface and occasionally as a fish-cleaning table. I remember my mom using a bottle to roll out pastry on board. Small spaces make for creative solutions!

  3. Mmmm. Looks delicious Sherry. I am glad that you were able to celebrate St. Patty’s Day in such an innovative way! Still enjoying following your journey. Hugs, Catherine

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