Sailing!

What do you do as newlyweds with a year left of college? Take a class together! Our first couple's sail was in our "Intro to Outdoor Rec" class, fall 2009. Our professor asked Mark to take the helm for docking! After Mark's seemless manuevering, we knew he was a natural. Of course, our student budget, years of medical school, and adorable babies prevented further pursuit of that attraction for quite a while. 

Still, Mark found plenty of interests to fit his budget and time restraints. He pursued hobbies like the "manias" of our beloved Mr. Toad; he would throw himself into learning and doing something new for days or months at a time, until another interest would entirely divert his attentions. We'd accepted that there was no one amusement that could hold him for long...when sailing came back to take hold and hasn't released him since!

In April 2022, life unfolded in a way that made it possible for Mark to take a real plunge into the sailing world. Inspired by his ambitions, I had to tag along. Our first course (Basic Keelboat Sailing) was through San Juan Sailing off the coast of Washington.

We had so much fun (and lacked so much in experience), that we immediately started looking for more options to get out on the water. We found our answer in a 23-foot Hunter from 1985, for sale right here on our local lake. We snatched it up (selling his motorcycle made it almost a clean trade!), and took our little family out on it weekly during the summer months.

Recognizing that the two of us needed to take the next two courses in order to qualify for chartering a boat in other locations, we signed up for both. ASA 103 was in early September 2022 with Passion Yachts on the Columbia River, and later that same month we took ASA 104 with Seattle Yachts Sailing Academy. 

That's when the BVI (British Virgin Islands) came in. It was time to put our skills to the test! The two of us chartered a 38" Jeanneau in April 2023.

We hit up seven islands (Tortola-> Norman-> Virgin Gorda-> Beef Island-> Anegada-> Jost Van Dyke-> Little Jost Van Dyke), went on many adventures, and found that the self-sufficient sealife is for us. After, of course, I got seasick and tossed my cookies on the second day, falling asleep for the next hour or two (sleeping, it appears, is a common defense mechanism for an overstressed body).

Trials aside, we discovered that sailing delights us both in our individual ways. It is on the boat that the manias of Mark's younger years meet their match; there are limitless perplexities to consider, learn, manipulate. There's always more to explore (like the additional courses he's taken of Celestial Navagation, Marine Weather, and Marine Diesel Maintenance, to name a few), as answers in this realm only seem to generate new and exciting questions. 

I thrive establishing self-sufficient systems and creating the domestic atmostphere that makes a daunting adventure feel doable. During the monotonous hours on passage between islands, I revel in the new levels of quiet for stretching my heart and mind (kindle & journal pages are a must-pack for me). And for anyone, can anything top time at the helm in fair winds?

We're both growing an increased reverence for complex life experiences, stretching ourselves beyond what we know, trying something new, seeing something new, being something new. We've found that with a few tweeks (like sailing off-season and packing most of our groceries), it can be a fairly affordable way to more deeply experience our world. And goodness, does our world have much to tell us!

So in September 2023, the whole family got to experience a weeklong San Juan adventure on a 43'  Jeaneau DS. There were a few things to get used to (sailboat bathrooms--heads--always smell funky), but it was a phenomenal maiden voyage for our family. The tidepools were a particular favorite! 

In November 2024, we took our group to explore the Bahamas and try out a 37' Catamaran Bali 4.2. A catamaran is a sailboat with two hulls, almost like two boats connected across the middle, with 4 rooms (berths), 4 heads (bathrooms), and lots of group lounging. We left from Nassau (pronounced almost like “NASA” but with more of a “saw” at the end 😉) to sail the Exuma islands with four kids and Mark's parents, so the bigger boat served us well! ...Even if it meant missing out on the more traditional feel of a monohull sailboat. 

April 2025 found us in Belize on another catamaran--Excess 11--with friends in tow! It was a pleasure to introduce them to the fun quirks of the sailing life (Jellyfish! Sharks! Rigging! Anchoring! Sunset! Bioluminescence!). With so many able hands to share the load, we had a blast and are already daydreaming about our next co-adventures.

Mark and I are learning on a new level how to roll with the punches and hone our team efforts. After each journey we tell the other, "Next time..." and make plans to improve (and lengthen) the experience. But always, we are in awe that any of this is possible...and eager to see what comes next!

This post is shared as part of my life's endeavors I wish to document. 

Oreo Mint Ice Cream

Pictured: mint ice cream topped with crushed chocolate teddy grahams.

Original recipe from the ice cream salt box. Our favorite plain vanilla ice cream recipe is here. We love this recipe because it is our firm belief that mint chip is NOT the way to go (those chocolate bits can feel so waxy!), and Oreo mint ice cream cannot always be found! As an alternative to mixing the chocolate in, this recipe is great served over hot brownies, chocolate cake, or cookies.

Ingredients:

• 3 c sugar
• 1 T lemon juice
• 1/4 t salt
• 7 c whipping cream
• 2 c milk
• 1/4 t vanilla
• 1 1/4 t mint extract (1 dram peppermint oil)
• 4 drops green food coloring, optional
• 5-15 pounds ice, depending on ambient temperature and size of recipe
• ~1 c rock salt (like Morton's)
• opt: 3 c chocolate cookie crumbles, cake, or brownies

Directions:

1. In a large bowl, mix together all ingredients but the rock salt & cookies.
2. Pour mixture into ice cream maker and freeze according to instructions. Ours takes about 5 lbs (1 gallon bag) of ice for this recipe, or 20 lbs (4 1/2 gallon bags of ice cubes) if quadrupled on a 75° day, which we pour around the ice cream canister. Pour 1 c salt over the ice to keep its temp low even when melted. As ice melts down, add more so that the ice reaches the top of the ice cream line. Add a sprinkle of salt with every new ice addition.
3. Use the hand crank or motor for 1-2 hours until desired thickness is reached. Just before serving, add optional chocolate cookie crumbles into canister and mix until just swirled. 

*For a Christmassy alternative, try mixing in crushed candy canes instead of green food coloring.

Chipotle Chicken Chowder

Original recipe from Simply Recipes.

Ingredients 

• T oil
• 1 pepper, diced
• 1 onion, diced
• 2 garlic cloves, minced
• 1 can tomatoes 
• 4-8 c broth (water + 1-2 T bouillon)
• 2 c potatoes, peeled & diced 
• 3 c corn (2 cans drained)
• 1 1/2 t chili powder
• chipotle peppers from 7 oz can, minced
• 1 c cream, sour cream, or whole milk
• 3 c cooked chicken, diced (2 cans
• shredded greens to taste, opt
• Cilantro, opt, for serving

Directions 

1. In a large pan over medium heat, warm oil. Saute veg. 
2. Add tomatoes, broth, potatoes, and seasonings and bring to a simmer. Cook until potatoes are soft.
3. Add remaining ingredients and heat through.

Taco Soup

 

Ingredients:

• 1 T oil
• 1 onion, diced
• 1 pepper, diced
• 2 cloves garlic
• 2 c taco lentils
• 2 c frozen corn (1 can)
• 2 c diced tomatoes (1 can)
• 2 c black beans (1 can)
• 2 c diced cooked chicken (1 12.5 oz can)
• 3 c broth (1 T boullion + water)
• 1 c diced greens, optional 
• 1 T taco season

Directions:

1. In a medium pan over medium heat, warm oil. Add onions and peppers and saute 5 min. Add garlic and saute a minute longer. 
2. Add remaining ingredients and heat through.
3. Serve with sour cream, cheese, avacado, corn bread, and/or tortilla chips.

Lemonade!

This quick and easy recipe is fun for the kids to put together themselves on a hot summer afternoon.

Ingredients:

• 3/4 c sugar
• 3/4 c lemon or lime juice (3-4 juiced fruits)
• water & ice to fill to 2 quart line

Directions:

1. In a 2 quart pitcher, dish sugar. Juice lemons (or limes) into pitcher (or pour from a bottle). If using a mixer lid, put the mixer into the pitcher but leave the lid cracked open. Scoop 1-2 cups ice on top of mixer. Finally, add water to 2-quart fill line.
2. Mix well. Enjoy!

Colors of Redemption

Pictured: Twin Falls Temple's Angle Moroni, gathering disciples for Christ's return.

Easter’s such a happy time--

A holy celebration.

The treats and colors of today

Can teach me more about salvation.

BLUE is the earth created by God

For us to enjoy and explore.

At the time of creation, a plan was in place

To cleanse our mistakes with a Savior.

Genesis 3:15

ORANGE is like a blaze of fire;

A guiding pillar through the night.

We look to Christ; we follow Christ.

He is our soul’s delight.

Luke 1:47

Exo 13:21

The WHITE heralds the scripture

That was spoken long ago:

Though your sins may be as scarlet,

They shall be as white as snow.

Isaiah 1:18 

GREEN leaves grow new at springtime,

Like green palm leaves on the ground,

Made a carpet for our Savior

As He entered into town.

Matthew 21:8-9

Then Christ, at the Last Supper,

Filled a cup with PURPLE wine;

A sacrament reminder

Of His sacrifice divine.

Matthew 26:26-28

Isaiah 63:2-3 

Not a bone broke in His body

Though He bled from every pore;

RED blood of lamb, firstborn and pure

The faithful paint above their door.

John 19:32-34

Exodus 12:7 & 13 

The earthy BROWN sealed dark and shut

Represents three days

When promises afore-time made

Seemed now to be delayed.

Matthew 27:59-61

The bright, triumphant YELLOW

Never doubting, faithful friend:

Rising Christ, like rising sun

Always with us to the end.

Malachi 4:2

Matthew 28

This poem origionated as a children's book from the library when our oldest was a toddler, but took on a life of its own as I added verses and dimension from my heart. In order for kids to fully appreciate it, I find it beneficial to remind them of certain scripture stories first. This could be right before Easter Sunday, or slowly over weeks at a time.

How do we present it? We like to do this on Easter Sunday, before our egg hunt. The actual reading of the poem happens one verse at a time, while we piece together a picture and savor the treat that accompanies each color.

First, treat prep: when we shop for Easter goodies, we buy something for each color of the poem.

• Peeps or jelly beans can cover most colors. We find blue, yellow, and white peeps to be necessesities.
• Orange: this one represents fire, so spicy peach tajin candies are a good fit. Dried mangos are also a favorite.
• Green: We like making apple leather with green dye because we can cut it to look like leaves. You could also do this with storebought green fruit leather.
• Purple: because it represents wine, we like getting grape drink mixes. We've also been known to employ our own homemade grape juice here.
• Red: we like to save cinnamon hearts from valentine's day for this one.
• Brown: obviously chocolate. Cadbury caramel eggs or homemade reeses are favorites.

Puzzle prep: find a favorite picture of Christ (an old calendar or church magazine is a good place to start). Mount it on cardstock if necessary. Cut it into nine pieces. Print the poem, cut out each verse, and glue one verse on the back of each puzzle piece.

Final prep: One treat per child is packed into a small paper bag, along with the puzzle piece connected with that color (the first verse won't have a candy--start with that one and go in order found in poem). Place a matching tissue paper over all, and set the "gifts" under your Easter tree if you have one.

Now the kids get to take turns unwrapping presents! With each gift a treat is enjoyed, a verse is savored, and His picture unveils. 

You can use the coloring page in the printable to have young kids organize their easter treats by color.

This pet project of mine is one of my favorite parts of Easter because I created it. It comes from my heart, and for that reason it seems to carry a testament of its own for us. We've found that when our celebrations take on a personal flair, they are that much more rewarding. Get creative as you adopt ideas that resound the most with you!

Lasagna Casserole

Pictured: Lasagna Casserole made with egg noodles.

Original recipe from Inspired Taste.

Noodle Ingredients:

• 9 lasagna noodles or 8 oz pasta of choice (1 1/2 c dry orzo)

Red Sauce Ingredients:

• 1 T olive oil
• 1 onion
• 1 pepper (or 1 can diced green chilis)
• 3 cloves garlic, minced
• *3 small (or 1/2 gallon freezer bag) zucchini, sliced
• *16 oz mushrooms, sliced 
• OR replace *above 2 ingredients with 1 lb browned ground beef
• 1 c shredded greens, optional
• 16 oz spaghetti sauce
• 1/2 t salt

Cheese Sauce Ingredients: 

• 2 c cottage cheese (16 oz)
• 1 tub (1 can) pureed white beans
• 2 eggs
• 1/4 parmesan cheese
• Shredded cheddar and/or mozzarella cheese to taste (~1 c)

Directions:

1. Preheat oven to 400.
2. Pasta: In a large pan filled with water over high heat, cook noodles until al dente (more firm than mushy)--for lasagna noodles, 10-12 minutes. While cooking, move to the next steps. 
3. Red Sauce: In a medium frying pan over medium low heat, warm oil. Sauté veg, cooking until all juices have evaporated. Add optional ground beef (browned), optional greens, spaghetti sauce, and salt. Bring to a simmer; set aside.
4. Cheese sauce. In a medium bowl, mix cottage cheese, pureed white beans, eggs, and parmesan cheese. 
5. Assemble. In a 9x13 pan, spread 1/2 red sauce mixture. Lay 3 lasagna noodles or a thin layer of pasta of choice over top. Carefully spread with 1/2 cheese sauce mixture. Layer 3 more lasagna noodles or pasta of choice. Spread second 1/2 of red sauce mixture, last 3 noodles (or pasta), and last layer of cheese sauce. 
6. Cover with tinfoil, bake 20 minutes. Uncover, sprinkle with shredded cheddar and/or mozzarella cheese, and bake 15 more minutes. Let cool 5 minutes to set up before serving.

Ranch Dressing

Ingredients:

• 1/3 c mayo
• 1 T ranch seasoning (recipe below)
• 1 T lemon or lime juice
• 1 T vinegar
• 2 T milk or cream
• chives to taste

Directions:

1. Yield: 2/3 c ranch dressing
2. Scoop mayo into a liquid measuring cup. Mix in ranch seasoning. Add liquids and chives. Add more milk to thin as desired.
3. Serve with salad or as a dip for sliced veggies or chips.

Ranch Seasoning Ingredients:

• 1/3 c parsley
• 2 T dill
• 1 T onion powder
• 1 T garlic powder
• 1 t salt

Directions:

1. Yield: 1/2 c (makes 8 cups ranch dressing)
2. In a small bowl, combine ingredients. Store in an airtight container (jelly jar works great). Mix before use.