Pacific Yachting

In the evening’s sweet light, the blue water of Bedwell Harbour matches the blue sky over South Pender Island. I sit in the cockpit of the Chelsea Lynn sipping a delightful pinot gris. A Corelli violin sonata plays on my iPod. I am totally relaxed, thanks to the deep tissue massage I enjoyed this afternoon at Poets Cove Resort. This is the perfect way to begin our annual boating vacation.

When the explorers on the Lewis and Clark Expedition traversed the buffalo-rich Great Plains, they consumed an average of nine pounds of meat per man per day. Once into the Pacific Northwest, the group’s diet changed to fish, fish and more fish. And the 33 men of the Corp of Discovery thought they were starving. This came to mind recently after a phone call from our dear friends, Pete and Carol, announcing they would be in the area and hoped we could go boating for a couple of days.

Stir-fry sauces transform everyday chunks of protein and vegetables into dinners that vibrate with flavour. Colourful, nutritious and infinitely variable, this recipe is perfect for boaters. As long as you have the basic ingredients on board, you can forage for the rest. Wherever there’s a roadside (or dockside) stand or market, you will find good candidates for this quick, easy meal.