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Old 01-09-2014, 12:18 PM   #21
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Yes, she's registered in Romania. We have a hull number now and a construction permit!

Our family without a fishing vessel is as a hand with no fingers. Like it or not, I'll end up with her. I'm not sure what I'll do when Papa retires but I have plenty of time to figure it out, I hope. I probably do need some kind of maritime training. This isn't exactly a rowboat.

I probably will need to know more of the engines and need more practice driving her. I've been away for two seasons and I wouldn't trust myself on the wheel. This will be all new, and I'd hate to run into a dock or ram another boat.

Unless, of course, that boat's trolling on my nets! Then with that nice icebreaker bow...hmm. We could mount a machine gun on top of the wheelhouse...how much room does a torpedo bay take?

I'm just kidding! Papa has found a company who will move the hull to Constanta. One thing about doing business in Romania and that part of the world is you have to be very careful who you deal with. This company is family-owned and they've been in business since WW2 all along the Black Sea. It will take probably up to three weeks to move this thing, depending upon how bad the weather is. They will attach a crane to it and put it on a barge and float it down the coast to Constanta rather than tow it. It's more expensive, but much more stable for the hull.

Foo! Thank goodness I go back to school next week! I feel like Jacques Cousteau or somebody like that. I can't wait to get back there to see the progress next summer! I bet the cats won't know what to do with themselves, being on land until 2015!

With love,
~Cat
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Old 01-09-2014, 05:07 PM   #22
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I'm taking kadesma and many of you with me in the 2015 season. I plan to be by Papa's side on her for the first run of the season, and I am going to make kadesma's pork chops and onion sauce for the crew, and many of your recipes, too. I will work twice as hard as ever on the new Catina, and the crew will love the food!

I was always a better cook than the Gizzi, anyway! He loved for me to cook, because then he could sneak away for a nap and I'd never tell on him. He has arthritis and he hurts. I hope he'll make it to the 2015 season; he's 78 years old. But even if he doesn't want to be on for the season, he will be a big part of her as he always is and welcomed as a guest if he wishes. Papa and I will see to this!

Many retired crew members still came to Catina and would take a trip with on her, even if they didn't work much because of age or old injuries. Papa's secretary is sending out notices to all the former crew of Catina's deregistration and scrapping. They'll want to come to pay their respects to her for the last time, for she was home to them for many years.

So. I need all your best recipes! Each person please pick one, as I have selected kadesma's for her. I need these to be hearty, filling, and full of flavor for a bunch of hard-working men as they start with us on a new lady of the sea. I've spoken to Papa of this, and he said he'd love different food also!

Lots of meat and potatoes, pasta dishes, fish (of course!!), chicken and pork would be good. Remember we have to limit the vegetables to the canned ones, for fresh doesn't last all season. The galley plans I'm researching will definitely include a large walk-in freezer and a walk-in refrigerator. I can put in a six-burner range (electric, unfortunately) and a double wall oven and two microwave ovens. This time, there will be a deep double-bowl sink and a prep station. The Gizzi might like this so much he may see the 2015 season through! I'll put things like a food processor, blender, toaster oven, and other appliances under the prep station so everything is there where the cook can get to these easily. And a built-in can opener! You wouldn't believe how many can openers can actually get lost on a boat! I kept expecting to find them in a bunk or down in the bilge. After a heavy sea one time, I did find one stuck between the refrigerator and the pantry.

We're giving away the things we won't be using to other boats, like the stove and all. I wonder if we could pipe in a dishwasher? We have a washing machine and a dryer on Catina now, I think I can do that. It will have to be right next to the sink to save on the piping. Uck...I'll have to move the range down farther. I'm trying to eliminate so many steps from one place to another. Oh well.

When I come up with the rudimentary plans, all this will go through the architect and he'll be able to figure it out.

So! Let's work on these recipes. I'll try all of them here, I promise, and that way I'll be familiar with them. Just put them here in this Catina thread and I'll find them, copy them, and make them. This thread will be all things boat, yes? Ha!

With love,
~Cat
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Old 01-10-2014, 01:04 PM   #23
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This whole thread has been such interesting reading..thank you!

What a good idea with the recipe's Cat. This is an old family favorite and doesn't require fresh produce, only a potato. It's "stick to the ribs" food for hard working men.

Grandpa K's German Stew

4-5 lbs of pork shoulder (often found as "Farmer Style Ribs" these days)
1 large onion, chopped
1 large can of Sauerkraut, drained (reserve the juice) and lightly rinse the Kraut
1 large can of tomatoes (undrained), dice
2 med. size cans of small white beans, drained
3-4 cups of chicken broth
1 large russet potato, peeled and grated
1 tsp. of Caraway Seeds (optional)
Black pepper to taste

Cut up the meat and brown the meat and the onion it in a large pot. Add all the ingredients, cover and simmer about one hour, or till the meat is tender. I pass the reserved "Kraut juice" for those of us who like more "zing".
It smells and tastes WONDERFUL !!
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Old 01-10-2014, 01:30 PM   #24
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Cat, this is a wonderful thread and a great idea collecting recipes. I am thinking I will give you two, if that is okay. One is a side dish that has been popular here and my cookies three ways dough that is easy to turn into yummy treats for the crew. I will get you the links later.

May I make a suggestion that people put their recipes in the proper forums and link to them here. That way you have access to them in one place but they will not be lost for the rest of us. Just a thought.
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Old 01-10-2014, 08:46 PM   #25
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Quote:
Originally Posted by LPBeier View Post
Cat, this is a wonderful thread and a great idea collecting recipes. I am thinking I will give you two, if that is okay. One is a side dish that has been popular here and my cookies three ways dough that is easy to turn into yummy treats for the crew. I will get you the links later.

May I make a suggestion that people put their recipes in the proper forums and link to them here. That way you have access to them in one place but they will not be lost for the rest of us. Just a thought.
Good idea LP. In my case, my recipe is already here.
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Old 01-10-2014, 09:32 PM   #26
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This is a Danish meal. I think it would be perfect. Mock Armadillo (Danish meatloaf) and serve it with potatoes and Danish Red Cabbage - Rødkål (Roedkaal).

That red cabbage is great for when you can't get fresh vegis. You can make a bunch of it and it keeps for months in the fridge. It can also be canned without noticeable loss of flavour or texture. Cabbage also stays fresh for a very long time, if stored properly.

Just a warning, if making a double batch of the red cabbage, don't increase the salt, sugar, water, or vinegar. Just top up the water if it doesn't almost cover the cabbage after a few minutes and add a bit of extra vinegar, if the cabbage doesn't change colour. You can adjust the sweet/tart balance later.
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Old 01-11-2014, 12:40 AM   #27
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This is wonderful! Post as many recipes you wish! The meal schedule aboard Catina is heavy, hearty meals every four hours for both 12-hour shifts. In between, the galley is full of breakfast foods, sandwiches, cookies, breads, soups, soft drinks, tea, coffee, and milk for some of the older crew who must eat more often, or for anyone who becomes hungry.

Papa says a boat can not run on empty stomachs just as it can't run on empty fuel tanks, so he makes sure there is always wholesome food for his crew whenever they want to break off and eat. The support crew is on different schedules, and so they eat at different times also. This way, everyone has plenty to eat at any time.

Papa may be my father, but he's the best boat captain of the fleet and his crew says so also. On some boats, it's not as nice. Papa often makes a dash to a harbor and throws someone out with his credit card to buy fresh vegetables and meats just because he wants to.

Papa supplies vitamins and supplements through the medical team also. The crew is free to take what they want from the unlocked cabinets. They have to lock up drugs like painkillers and antibiotics, as is the regulation.

Thank you so very much for all your help! And if you have ideas about these interim meals such as the breakfast things and sandwiches, etc., please bring these too! If one of has ten great meaty recipes, post the ten!

I am so proud of you all for your support and your recipes and I'm so very, very grateful. We need a name for our recipe book. I thought of a few names:

DC on the Black Sea (it rhymes)...Recipes for a Happy Crew

Catina's Fare: A worldwide collection of seafaring cuisine

DC's Ultimate Recipes for an Ultimate Boat

I like the first one so far. Please think of titles, also!

Thank you so very much! I'm copying and pasting!

With love,
~Cat
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Old 01-11-2014, 10:26 AM   #28
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When I copy and paste recipes from here, I always type in the name of the recipe author. I also copy and paste the link to the recipe. If you hover your cursor over the post number, you will see that it says "permalink". That's the link I paste into my copied recipe.
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Old 01-11-2014, 01:09 PM   #29
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Here's another I bet the crew would enjoy.
Filipino Chicken Adobo
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Old 01-12-2014, 01:16 AM   #30
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These look very good! I'm glad you have seen the merit in this. Has anyone else thought of a name for the book besides Cat?

I like "DC On The Black Sea" myself.

Thank you!

MammaCat
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