Lately (Along With a Recipe)

We have been pretty busy lately.

I read somewhere that when asked what you do while living on a boat, this man always responds, “I don’t know, but it takes all day!”

And really, that’s what it feels like! Sometimes it feels like all we are doing is eating, playing, talking, reading, and then somehow, it is bedtime.

But that’s okay. We’re enjoying ourselves down here on the river, and I wouldn’t want it any other way.

We are getting to know our boat neighbors better. Our neighbor one boat over is the marina gossip, so if we need to know anything about anything, she will tell us! Ha!

We also met another family down here with two young girls, and we’re are getting to be fast friends.

Oh, and the sun finally came out and the water went down. There were a few hot days in there, but it’s been in the high 70′s mostly and really enjoyable. The evening brings a good breeze in from the river, so we cool down quickly.

We also had a great time on the fourth. That was the day we met the other family down here, so we spent the whole afternoon, evening and night on their power boat, went out on the river, and came back to see the fireworks on the beach. We had the best view in Portland, I dare say. We were all decked out in glow sticks, and our friends had a vast supply of vodka soaked cherries. It was a good night!

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Just made this yesterday and it is already gone. Wonderful boat recipe that comes together quickly, is gluten, grain and dairy free, and requires no cooking! YAY! I made it with chickpeas and parsley. Way good! Would be good with feta if you can do dairy, or with some greens. I had mine with tortilla chips, because they rock my world.

White Bean and Tuna Salad (from Simply Recipes)

Ingredients

• 1 cup of chopped red onions or shallots
• The zest and juice of 1 lemon or 2 limes (can sub a tablespoon or two of cider vinegar)
• 2 five to six ounce cans of tuna packed in olive oil
• 2 15-ounce cans of cannellini or Great Northern white beans, rinsed and drained
• 1/2 cup of chopped mint, parsley, or arugula
• A few splashes of Tabasco sauce, or 1 minced Serrano chile or 1 teaspoon red chile flakes
• 1/2 teaspoon freshly ground black pepper
• Salt and olive oil to taste

Method

1. Drain the oil from the tuna and put the tuna into a large bowl. Add the beans to the tuna and gently stir to combine. Add the onions, herbs, black pepper, lemon zest and lemon juice and mix to combine. Add Tabasco or chile to taste. If the salad needs more acid, add a little more lemon juice. If the salad seems a little dry, add a little bit of olive oil. Add salt to taste.2. Chill before serving (or just eat it like a fiend from the bowl right after you make it). This salad will last several days, tightly covered.

Serves 4.

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