parties & celebrations

I’ve always been fascinated by boats, and when friends invited me to join them for a Saturday afternoon sail, I just couldn’t resist. We planned to meet at the marina at 10am and spend the afternoon together. I of course offered to bring lunch, which they wisely accepted.

They knew I wasn’t bringing deli sandwiches, and I certainly couldn’t disappoint them, but the menu did need to be simple enough to serve on the boat, and at the same time, tasty. I love taking the extra time to make it special; I decided to approach it like a picnic and prepare a simple meal that travels well and would hold up to the heat of the day. Knowing they had a small kitchen to work in, I decided to prepare everything (well almost everything) at my place and not rely on the galley down below. It’s definitely no fun being stuck inside while my friends are on deck getting some sun and enjoying themselves.

We started with sun made ice tea that I prepared the morning of. It was really very simple to make and environmentally friendly too: The tea brews in the sunshine, no boiling water needed. It’s my new favorite way to make tea, and as soon as we arrived on board, I set the sun tea on a tray alongside tall glasses filled with ice and a plate of freshly cut watermelon. Once we left the harbor, I headed below for some chips and salsa. Not the store-bought salsa you’re probably thinking, I made a shrimp salsa that in truth took me no more than 10 minutes to prepare. When it came time for lunch, I made a quick stop to the galley below, and on individual plates placed a few slices of stuffed poached chicken dressed with parsley garlic sauce, a handful of mixed baby greens that I tossed in a light vinaigrette, and salad of baby roasted potatoes in a red wine vinaigrette with fresh green beans and red onion. It really didn’t require a lot of time in the kitchen and the result was delicious.

Since the lunch was so simple, I really wanted to make the dessert a little extra decadent, and who can possibly resist a rich and creamy crème brûlèe? So back to the kitchen I went, and while my friends were savoring their wine, I slipped downstairs, removed the ramekins from the Tupperware container, and caramelized the tops of the crème brûlèe I made at home the day before. It was definitely a little over the top for being on a boat, but then again, my friends are worth the little extra time and trouble it took to make such a satisfying finale to a truly delicious afternoon together.

I love the summer season and take advantage of being outdoors as often as possible. My advice is to keep it simple, and if that means buying everything at your local gourmet market or deli, do it. Just remember, make it special; you and your friends are worth it. It never goes unappreciated.