Spreading Peace and Love to all Humanity.... The Archives

With the exception of the Clam Chowder all the recipes with my photo are dude friendly and can be made with a minimum of fuss.


This is the first bread recipe that we have used that actually worked. It is easy to use and takes little time and effort. Great to make just before a dinghy ride, no kneading required:

3 ¼ cups all-purpose flour 1 ¼ oz quick rise yeast

1 ½ tbls sugar ½ tbsp salt

1 ½ cup warm water 1 tbsp oil

Oven 375 “ yield 1 loaf

In a large mixer bowl, combine ½ flour, yeast, sugar and salt. Mix well. Add warm water and oil to flour mixture, blend at low speed. Beat for 3 minutes then gradually add remaining flour to make a stiff batter.

Cover and let rise until almost doubled. This is when it is time to get out and explore for a bit (40 minutes or more is fine), or take the dog for a walk.

Stir down batter with a spoon, and place in grease pan. Cover and let rise until batter reaches top of pan, 20-30 minutes. Bake in preheated 375 oven for 35-40 minutes or until brown.

Clam Chowder:

My dad use to make the most fantastic chowder.   Generally it was made with Horseneck Clams or Washingtons that we dug from the mud around Dillion's beach just south of Bodega Bay, California.  

We haven't been clamming for some time so the best that I can do on this recipe is to supplement what would have been pounds of clams for just a couple of cans.   Use as many clams as possible, it only improves the taste.

4 6oz cans of clams with all juice/liquid

1 quart or Half and Half

8oz of Philadelphia Cream Cheese

1/2 pound of Pancetta or bacon

1 Yellow Bell Pepper

1 Red Bell Pepper

1 Green Bell Pepper

1 Tbs of tyme

1 pound of red potatoes (say 4 - 6 spuds)

1 cube of butter

Prepare the peppers by dicing them, not to small

Cut the potatoes into little 1/2 cubes, or perhaps the size of the end of your pinky finger.    For the guys, this is best done while having a beer, listening to your style of cooking music and perhaps telling some tales to your children or lying to your wife about your culinary prowess.  The ladies can just have a glass of wine and perhaps lock themselves into the kitchen because there is nothing sexier than a woman cutting potatoes, and your man will be all over you.

Place the potatoes into a large pan, you will use this pan for all the ingredients so 1/2 gallon capacity is minimum, and add the liquid from the clams.    You should have just enough liquid to cover the potatoes, more is better.   If you happen to run short (potatoes not covered), you could add a small amount of water, or if you have it Clam juice from a jar.

The potatoes will need to cook, just simmering for about 30 minutes or until just tender (don't over do it).

While the potatoes or simmering, Fry up the bacon and remove MOST of the fat. You will want the bacon on the soft side, but fully cooked. Add the peppers when the bacon is done and about 1/2 or more of the butter cube. Cook the peppers till just short of tender. Remember you are making chowder, not mush. The peppers and potatoes will have additional cook time in the pot with the clams later.

When the potatoes are ready you can add the bacon and peppers to the potatoes pot along with anything else that is on your counter from the above list of ingredients.    You may want to cut the Cream Cheese a bit thin when you drop it in, but if you didn't you'll be ok anyway.


Let the total mixture of clams, half and half etc, warm up to just short of boiling.   Stir the mixture occasionally to help the cream cheese melt and just to get the aroma going.   When the cheese has melted your biggest job is complete.  Taste and sample the mixture for consistency.    You should have a very thick chowder that will stand up on the spoon.   More or thyme may need to be added and perhaps a bit of black pepper to taste.

It doesn't hurt to allow the chowder to sit for bit.   This gives you a chance to pickup and perhaps get that bread going before serving up some of the best chowder you have ever had.


Giant Ginger Cookies

This is Lisa's terrific recipe for cookies that she make most often while underway.   If done correctly you will end up with cookies the size of saucers with a taste even bigger than that.  


Use caution not to over cook as when you first take them out of the oven they will look a bit undercooked in the middle, leave them alone.   After cooling for about 15 minutes the cookies are fully cooked and just a bit chewy and soft.

4 ½ cups all purpose
4 teaspoons ground ginger
2 teaspoons baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon ground cloves
¼ teaspoon salt
1 ½ cups shortening
2 cups sugar
2 eggs
½ molasses
sugar to roll cookies in before baking

In medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl beat shortening with electric mixer on low speed for 30 seconds. Add the 2 cups sugar, beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses until combined. Beat as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.

Shape into 2 inch balls using a ¼ cup measure or scoop. Roll ball in sugar. Place 2 ½ inches apart on ungreased cookie sheet.

Bake in 350 degree oven for 11-13 minutes. (I bake mine for 16 minutes in the boat oven)
Cool on cookie sheet 2 minutes. Transfer to wire rack and let cool.

These cookies will appear to be under done when you first take them out of the oven but once they cool they will be perfect chewy cookies. 


Lisa discovered this recipe during the 2007 San Diego Fires.   We had attended a benefit pot-luck for some of the evacuated families and Lisa spoke with the lady who had brought this nice dessert and got her family recipe.

1-15oz small can of pumpkin
3 Eggs
1-small can of evaporated milk (I think it is about a 6 oz. can)
1- cup sugar
3-tsp pumpkin pie spice
Mix all together pour in 9x13 pan

1-box yellow cake mix
Sprinkle on pumpkin mix
Pour ¾ cup melted butter on mix
Cover with walnuts
Bake @ 350 for 1 hour