"Sir Rodney Smithers" Ask me about my knighthood. wrote in message
...
I have to agree with Skipper on this (except for the olives, they are best
left in the rear of the refrigerator till they grow hair, then toss them
in
the trash). Onions, mushrooms, bell peppers and even thin garlic slices
should be in large chunks.

I have found one pot dishes are great for a weekend on the boat. Chili,
pasta, thick and hearty soups are all great hot meals for the fall and
spring time. I like to keep the pasta and sauce in separate Tupperware.
Re-heat them separately in the microwave, and then pour the sauce over the
pasta at the last minute. If you combine the two before serving, the
pasta
gets too soft and absorbs all the liquid in the sauce.

Wow, Sir Rodney, you and I agree 100% about the olives! I also love the
bell peppers in the pasta sauce. This makes a great meal when out at a
secluded anchorage in the north of Lake Huron. A chilled bottle of white
wine to start and then a robust red with the pasta. That is heaven!

Jim Carter
"The Boat"
Bayfield