Posted on: June 17, 2011 Posted by: Cole Ruth Comments: 0
It was another good day on the Marlin. 

I was kicked off the sail so we could increase our capacity and sell more tickets, which meant I got to sit at a great little cafe called Bella, and drink Riesling and eat a delicious Caprese salad. When we got back to the boat, we all helped secure docklines and then I hurried to get dinner on.

It’s hard to say why this day was particularly good. It’s not that it passed without frustration at one another, or at ourselves. (Harrison derided himself for making a few rookie mistakes on the sail. Chip reached out to secure the halyard and cut up his wrists. It took two and a half hours to put the boat to bed.) Harrison says it was because of the band playing on the knoll beside the dock. Maybe we were on our best behavior, too, because we got a new deckhand. I’m naming her Buttons. 

We sat down to dinner at 9 o’clock, all ten of us, and ate our first really nice dinner in a long time. And I am not talking about the food – although I thought it turned out pretty good. The atmosphere around the table was familial and fun. We joked and drank wine given to us by the mayor of Clayton. 

After doing dishes Eve and Harrison and I took off for the park for some late night swinging. We all needed a day like that. 

Strauss’s plate. 
Thursday’s Menu

Sausage gravy, onion & jalepeno gravy and biscuits
Indonesian Beef Rendang, and a vegetarian sweet potato version, with toasted coconut on top
Cucumber and carrot slaw
Chicken picatta
Confetti Spaghetti (From The Enchanted Broccoli Forest… I have always loved this recipe.)
Parker House rolls

Rigby and Strauss eating in the galley.

Confetti Spaghetti

3 tablespoons each: butter and olive oil
1 cup minced onion
3-4 cloves garlic, minced
1/2 teaspoon salt
freshly ground pepper to taste
1 teaspoon dried basil
2 stalks broccoli – chopped
2 cups small cauiflowerettes
1/4 pound mushrooms, chopped
2 cups frozen peas
1 medium-size red bell pepper, diced
3 tablespoons soy sauce
1 pound linguine
4-6 scallions minced (Didn’t have.. omitted.)
1 packed cup finely-minced parsley (I used dried)
2 packed cups grated cheddar 

1. In a large, heavy skillet, cook the onions and garlic in combined butter and olive oil with salt, pepper, and basil, until the onions are soft (5-8 minutes). 
2. Add broccoli, cauliflower, and mushrooms. Stir, cover, and reduce heat to medium-low. Let cook until the broccoli and cauliflower are just tender (8-10 minutes).
3. Add peas and diced red pepper. Stir and cook over medium heat for just a few minutes – until the peas and peppers are just heated through. Remove from heat, and stir in soy sauce. 4. Cook the pasta until al dente. Drain, put into a large bowl, and immediately add the saute with all its liquid. As you toss the mixture, sprinkle in the cheese and scallions and parsley (if using). Serve while hot!