This week’s partial foods cooked! Means I’m in my happy place (at least I’m working on it). Cooking and writing make me smile.

The food here in Puerto Rico is so fresh. I primarily only buy local, because it is so amazing. The bread is phenomenal. The beef is extraordinary! The produce is insane! It really is a culinary delight.

Even cooking in the Full Circle galley, it is just delightful. Well, here are some of my dishes I made on our Beneteau Oceanis 50. I have so many more dishes and pictures to come. Still setting up ‘shop’, as they say.

Feel free to comment, or ask questions. Oh, I meant to say, we have a fun little marketplace here at the marina occasionally. Bought some fabulous Garlic Ghee.

The brand of Ghee is Ohh My Ghee. Clarified butter and ghee are the almost same thing. Both are simply normal butter with the water and milk solids removed, leaving behind pure butter fat. Pure butter fat has a more intense butter flavour and a higher smoke point, meaning it is suitable for using just like regular cooking oil. Unlike clarified butter, which is cooked just to the point where the water evaporates and the milk solids separate (and sink), ghee is cooked until the milk solids begin to caramelize.