Most cruisers spend time — sometimes months, sometimes years — in a marina before doing a trip like this. There are always things to improve on your vessel, things to learn, and, of course, things to fix. And then fix and fix and fix again, because it’s a boat and if boats do one thing really solidly it’s break.
We opted for a different route from the marina route during our preparations stage because we were lucky enough to have my mom and stepdad, who live in a bayou-front home with a long dock and a probably somewhat irrational willingness to let their thirty year old daughter and son-in-law tie up there for the
six-to-eight twenty weeks that we’d planned to be there. A not quite full-blown return to the nest. Of course, we had setbacks. The loss of a parent. A scary car crash and that left us with a couple of injured backs. And a whole lot of unexpected LaMo repairs to do. We were quite literally put through the emotional and physical ringer while we were in Louisiana with most days involving at least a dozen four-letter words coming from each of us and maybe even a few tears.
But there is nothing in the world that makes bad days, or weeks or months, better than ending them with food and wine and laughter with family or whoever your tribe may be. And doing all of our five months of preparation work as neighbors and frequent houseguests of my parents was the sweetest sendoff we could have ever asked for.
With that in mind, we’ve got a little video for you today, the first but hopefully not the last to come from LaMo.What do you think? More videos? I secretly hope you say yes because even though filming on the boat was scary and challenging, it was also one of the most fun projects Barrett and I have done together on this boat so far. Way more fun than, say, replacing two broken heads (toilets, not skulls), which we did together back in January.
This is a dip that I was introduced to by my good friend Lindsay when we were RV’ing through Pacifica last fall and also one of the first things I cooked for my mom and stepdad while we were tied up to their docks. It’s sort of like a baba ganoush but with grilled or roasted zucchini instead of eggplant. Lots of tahini, a heaping squeeze of bright lemon, garnished with soft herbs and served either with whatever springtime vegetables you’re craving right now or thinned out with ice water and used as a dressing for salads or sandwiches. It’s one of those dishes that’s been easy enough to find its way onto our plates every couple of weeks during our first month of cruising. A staple in our galley, hopefully soon to be one in yours too.
This video was created in collaboration with and sponsored by SoulPancake and Vitamix as part of #TheOtherLoveLanguage. All thoughts and opinions are my own but as you probably know by now, I think gratitude is great and food the best, and sometimes only, way to truly show it.
- 1 large zucchini, ends trimmed and sliced lengthwise into quarters and then halved into eighths
- 2 tablespoons of extra virgin olive oil
- 2 teaspoons of kosher salt
- Roasted zucchini wedges, see recipe above
- 4 cloves of garlic
- 1 lemon, juiced
- 2 teaspoons of kosher salt, plus more to taste
- 2 cups of tahini
- ¾ teaspoon of ground cumin
- ice water, about ½ cup, plus more until desired consistency
- extra virgin olive oil, for garnish
- chili powder, for garnish
- dill, mint, and/or chopped parsley, for garnish
- fresh pita, toasted and sliced into quarters
- assorted raw vegetables, such as carrots, radishes, cauliflower, zucchini, and celery
- cured olives
- feta cheese
- Preheat oven to 450 degrees F. Toss zucchini with olive oil and salt. Roast in preheated oven until parts of the zucchini are blistered and blackened, about 20 minutes (Note: As you probably know, I am presently recipe developing on a boat that works with a propane oven, so exact times here may vary slightly. Be sure to gently check on the bottom of the zucchini slices from time to time until you notice the bottom turn a deep golden brown.) Remove from oven and set aside.
- Add roasted zucchini, garlic, lemon juice, salt, tahini, and cumin to your Vitamix or similar blender. Start with the blender on low (1) speed and gradually increase the speed to high (10). Blend for 30 seconds on high, adding ice water while it’s blending until the desired consistency is reached.