Seattle to SF - Part 1

Crew:
Richard Bard
Mitch Brown
Jaye Eldridge
Art Stiers

8/12 Day 1 – 120 nautical miles
We left Seattle at about 10:00AM in pea soup fog. Winds were light, but the fog ended up lifting and we had a very nice trip up to Cape Flattery, motoring almost the entire way. Had tortellini with pesto and peas for dinner, tabbouleh and black bean and corn salad for lunch. The guys worked out a watch schedule – 4 on , 4 off from 6:00 AM – midnight, 2 on 2 off from midnight to 6:00 AM. I'm doing all the cooking (and cleanup) so don't have a formal watch, although I'm on deck much of the time during daylight if I'm not working on something else (e.g. cooking, dishes, this blog, trying to remember where the hell I put the [insert name of missing ingredient here] for dinner tonight). Rounded Cape Flattery at about 5 AM.

Black Bean and Corn Salad

1 can black beans
1 can corn
½ red onion
1 small jar of roasted red peppers (or even pimientos)
Sherry vinegar
Rice vinegar
Olive oil
Lime juice
Salt and Pepper
Chopped cilantro if you have it, parsley flakes if you don't

Throw the first 4 ingredients in a tupperware container and season to taste with the remaining ingredients. This is best made at least a few hours, and preferably a day, in advance.