The Comfort of Cheesy Grits
I’ve been thinking about comfort foods a lot lately. I have also had several requests for recipes. One request I got was for one of my favorite recipes – Grits Gruyere. I usually make this dish on the last day of each trip to accompany the croissants and pain au chocolat that I happily spoil my guests with.
I’m a born and raised Pacific Northwest girl. I don’t think anyone in my family had ever eaten grits. That all changed one day when Jeffrey and I went to Lake Charles, Louisiana to visit one of our favorite passengers, Stacy.
It was there that I discovered Cheesy Grits. With my first bite, my taste buds lit up with joy and thoughts came rushing in. “How on earth have I not ever had this? Why are cheesy grits not in every restaurant? How come I’m them not making every trip?”
When we returned home, I began looking for recipes. Stacy sent me several. From there, I began experimenting with different ingredients. I discovered that I could add shrimp, or sausage, bacon or caramelized onions. Grits were the medium and they could be modified to fit my creativity. I experimented with different cheeses – cheddars of different varieties, gouda, feta, and finally gruyere. While gruyere is not a traditional cheese for cheesy grits, it is my favorite and I don’t mind bending the rules a little.
Since that visit to Lake Charles, I have made Cheesy Grits on the boat every week. They are simple and in that simplicity there is comfort.
4 Cups of Milk
1 Tablespoon of Butter
1 Tablespoon Chicken Base
3 Garlic Cloves – pureed
Salt, Pepper, and Tobasco to Taste
1 Cup Grits either white or yellow
1 Cup Gruyere Cheese – Grated
¼ Cup Parmesan – Shredded
Heat oven to 400 degrees and have a 9×12 pan sprayed with non-stick ready.
- In a saucepan heat up milk, butter, chicken base, garlic, salt, pepper, and tabasco until butter is melted.
- Add grits and stir until they become thick. About 10 minutes.
- Take off heat and add egg, gruyere, and mix. You can add lots of optional things here too like caramelized onions, cooked bacon, ham, shrimp.
- Pour mixture into 9×12 pan and sprinkle with parmesan. Put into the hot oven for 20 minutes or until golden brown. If you want you can also brown the top with the broiler if it’s taking too long.
Unfed – or – Whales Always Eat First
Highlights from our Whales and Marine Ecology of SE Alaska Trip with Josh McInnes
By Jeffrey Smith, Photos by Josh McInnes and Christine Smith
On the David B we like to do what comes along. We do have a schedule like everyone else, but a lot of times we change it to respond to the moment. We don’t want to miss anything.
So that’s why I was a little taken aback when I tried to help out another boat that was nearby so that they would see some orcas we had just spotted. When we find wildlife, especially something as cool as transient killer whales, I typically radio other boats that are nearby to make sure they’ll get a chance to see too, (and hopefully repay the favor later). Then there’s usually a radio discussion about how we can all maneuver so as not to be in each others view.
I politely, and a little excitedly made the call. Then the whales turned around, so we moved to follow them, I called again. All of our guests were out on the deck taking photos and loving the show. Josh McInnes, our guest naturalist and whale biologist was explaining what we were watching as it happened, play by play.
I finally made another call, because I wasn’t sure if the other boat was uncertain of my intentions. They seemed to be staying a long ways away. Finally she explained what they were doing:
“We’re going to be staying away from the whales for about another 20 minutes, because our guests are still eating breakfast.”
What??? I was unable to believe. How unfortunate for those folks, because in 20 minutes the orcas might slip away. Our chef was out on deck with the whales. Our galley was unoccupied. We were with whales!
Over the next few minutes the pod slipped through a narrow passage, so we followed. Then they reversed course, and swam right past us, and caught an unsuspecting harbor seal right in front of us. It was amazing. There was even a brand new unknown calf in the group. We might have been the first humans to see it. We turned around and stayed with them for almost another 30 minutes.
The happy ending of the story is that they did finally join us watching the whales, and got to see some amazing breaching, a behavior that the transients do after a kill and after they’re done eating. And we didn’t miss any meals on the David B either. It was good for everyone
I love our ability to be unscheduled. We go where the wildlife is when it’s there and happening. We actually saw the hunt, the capture and the kill. Food, for us, can wait. For the bigger boats, I understand, they need to be scheduled. But I really think our guests get a better trip.
Even if we are unfed.
Newsletter – Wild Brother Wolf and Skiffyasaurus
Wild Brother Wolf visits on Trip #296 May 31 – June 7, 2017
Sometimes the quickest animal sighting stays with me the longest, especially when it comes to elusive wildlife. This past week while I was making coffee, I happened to catch some movement on the beach out of the corner of my eye. I paused the coffee grinder and looked with intent as a wolf ran along the shore.
“Where’s my camera, where’s my camera,” I whisper-shouted to Jeffrey. “What’s wrong?” Jeffrey answered back, not fully understanding my question so early in the morning. “Wolf. Beach. There.” I pointed out as I found and aimed my camera – clicking rapidly before the “wild brother” disappeared back into the forest.
The wolf trotted along. Stopped to sniff the ground several times before leaving. The whole encounter lasted not more than two minutes, but even now as I write a week later, I still get goose bumps knowing I got a glimpse of a wild wolf. For me, wolves are special. We rarely see them. In twelve years of running the David B, this is only the fourth time we’ve seen wolves. It was a treat, and one that I’m happy to share with you.
Surf Scoter, White-Winged Scoter, Common Loon, Arctic Terns, Boneparts Gulls, Marable Murrelets, Bald Eagles, Pacific Loons, Varied Thrush, Hermit Thrush, Swainsons Thrush, Pacific Wren, Junco, Stellars Jay, Red-Throated Loons, Harlequin Ducks, Pigeon Guillemots, Trumpeter Swan, Rufus Hummingbird, Raven, crow, Canada goose, Horned Grebe, robin
Wolf, Mountain Goat Humpback whales, Brown Bears (grizzly), seals, sea lions, harbor porpoises, deer
Introducing the Skiffyasaurus!
Four days in the San Juan Islands
Early spring is one of my favorite times in the Pacific Northwest. It a time where the wildflowers brighten up the landscape in the already beautiful San Juan Islands, and of course the David B is back out on the water. Our first cruise in 2016 was a 4-day trip that started on April 28th. Within a couple of hours of being underway we came a cross a small pod of killer whales near Point Lawrence on Orcas Island. We stopped and watched the whales for a short while. There were no other boats around and we knew it was a rare treat to get to watch these endangered animals without their usual compliment of boats. Since the whales were going the opposite direction from us we didn’t watch them for long, but it felt nice to stop, admire them, and then leave them to continue on their way.
We anchored at Sucia Island and spent the rest of the afternoon on a walk to Fossil Bay. It’s one of my favorite spots in the San Juan Islands. I love the trail and looking for fossils. In early spring the icing on the cake is getting to see the wildflowers. My favorites are the Sea Blush which paint the rocky slopes and bluffs of the San Juan Islands a beautiful pink. Later, when we returned to the boat, I made a salmon dinner with pearl couscous, green beans and some sautéed mushrooms for our first night’s dinner.
The next morning while I made coffee, I listened to the lovely dawn chorus of songbirds. After breakfast, we kayaked across Echo Bay to Ewing Cove. A couple of seals cautiously followed us. I like to think that seals have sense of timing when it comes to having their pictures taken. Just when you get your camera ready, they lift their noses to the sky, close their nostrils and slip silently under water.
Later, we raised the anchor and made way for Garrison Bay. In Spieden Channel we got to watch a big Stellers sea lion fishing. When we anchored, I stayed on the boat to make fresh pasta and a creamy spinach pesto for dinner, while everyone else when ashore to tour English Camp.
On the third day of the cruise, we hauled up the anchor and went the short distance to Roche Harbor. We spent a couple hours there, and then got back underway and cruised to Hunter Bay at Lopez Island. We had some pretty amazing weather. It was easily in the mid-70s with lots of sunshine. We anchored in the early evening and had happy hour on deck. I made Butter-Lime Halibut for dinner.
I always try to make the last day of every trip special and part of that is to make my favorite pastries — croissants and pain au chocolat. In the early morning I watched the sunrise from my galley window while I rolled out the croissant dough, and felth the warmth of the wood cookstove take the chill out of the morning air. I shaped
each croissant, and thought about them baking in the oven as I brushed them with milk and cream. I thought about pulling them out of the oven when they are just the right dark golden color. Then I thought about how much each croissant or pain au chocolat would be enjoyed by our guests as they come up from their cabins, one-by-one for a cup of French press coffee and a warm buttery croissant.
To work off the croissants we ate for breakfast, we went for a nice walk on Lopez Island. There wasn’t really a destination– just strolling conversation, but we did end up at a small general store. We poked around and read the bulletin board of fliers showing the services, concerts, and goings-on on Lopez before we headed back to the boat.
Just before lunch we got underway and headed back to Bellingham. It was four beautiful days in the islands and a truly wonderful way to begin a new season.