Crew’s Mess: by Capt. John Wampler Every yacht should have at least one cast iron skillet on board. Cast iron is durable, it can take a lot of abuse, and…
By John Wampler On a delivery from Fort Lauderdale to Chicago on a 68 Sea Ray, we found ourselves delayed near Paducah, Kentucky. The upper Mississippi River was above flood…
Crew’s Mess: by Capt. John Wampler It is said that necessity is the mother of invention. But in my galley, it is imagination and inspiration that provide the nexus for…
Crew’s Mess: by Capt. John Wampler Whether it’s a pastel in Indonesia, a calzone in Italy, a gujiya in India, a meat patty in Australia, or Hot Pockets in the…
Crew’s Mess: by Capt. John Wampler More than a millennium ago, the only form of food preservation was by drying, salting or brining. It wasn’t until 1809 that Nicholas Appert…
Crew’s Mess: by Capt. John Wampler One of the yachts I manage on a monthly basis is a 70-foot Hatteras. When the owners arrive, I work to teach them maneuvering,…
Crew’s Mess: by Capt. John Wampler Here is a recipe that I like to use for a flavorful alternative to greens. I like to double the amount of cheese marinated…
By Capt. John Wampler I cannot remember the last time I had the holidays off. November and December typically finds me happily in the warm Bahamas or Caribbean, instead of…
It’s hard to believe that the holidays are once again upon us. It seemed like only a few months ago I was making Holiday Ham Balls and Christmas cookies. As…
Sometimes working outside the box brings great rewards. Take, for instance, using a breakfast cereal as an ingredient for French toast. According to a humorous 2013 Wall Street Journal article,…