My first passage…

Captain America and Yacht Lancelot

“Melinda, you have a phone call from a captain in Tortola?”, Mom queried across the living room of our Cajun cottage in south Louisiana. I ran to the land line and a familiar voice quipped, “I got your letter and you’re hired. Can you be here on June 1st?” Mom’s piercing eyes squinted at me as she shook her head from side to side.” I answered, “Yes, I’m so excited, I’ll plan my travel right away”. “So, you’re going, you’re going to leave your little sisters, synchronized swimming team and your job at the dive shop and just fly off to some island in the middle of nowhere”, Mom insisted, “And, I heard there were still pirates there.” I pleaded, “you don’t understand Mom, I have to go!” and I did, because this was my only chance to escape an uneventful existence living “down the bayou” in Houma, Louisiana for the rest of my life.

Thus, began my cooking journey initially on a 50 ft sailing vessel, Yacht Lancelot, in the exquisite island paradise of the British Virgin Islands nestled between the American Virgin Islands and the Lesser Antilles--Anguilla, Anegada and south to Antigua. When I arrived is became clear very quickly that Captain America would steer Yacht Lancelot, play the guitar and sing, while I cooked three meals a day in between morning scuba dives on the wreck of the Rhone and afternoon dives at Blonde Rock or the Indians near Norman Island. I was young, fit and eager to please, but I learned shortly that cooking without the typical American provisions required problem solving and creativity. The Ample Hamper gourmet store just across the street from our happy hour hangout, The Pub, in Roadtown, Tortola provided unique British fare, but staples were slim. Fortunately, fresh fruits and vegetables from local farmers filled the void. I adapted some classic recipes based on the ingredients available, and tested them on our guests (but they didn’t know this).  Osso Buco, thus became Osso Cochon and Fettuccini Alfredo became Creamy Swiss Veggie Ribbon Fettucine. Happy hours required “small bits” and mine were always favored for their spicy Cajun seasoning and fresh ingredients.

One special evening I arrived on one of our friend’s boats with smoked salmon roses with spicy cream cheese, spring onion leaves and capers, and this is when I met Mr. Old Spice--tall, handsome, charismatic and charming with a woman in every port. At 25 years old I was definitely “Brandy” and bait for the land sharks……

Recipes

Osso Couchon

Creamy Swiss Veggie Ribbon Fettucine

Avocado Spinach Salad with cucumber-tomato relish

Smoked Salmon Roses with Spicy Cream Cheese

Cooking Playlist

Exercise Playlist

Sea of Love

Sailing Shoes

Fins

Son of a Sailor

The Tide is High