[Savusavu, Vanua Levu, Fiji; 16º 47'S/179º 20 E
Howard Hanners was inspirational and influential in our entree to sailing and cruising. A fellow commuter on the 0710 am Bainbridge Island to Seattle ferry, he, in his inimitable way, told Philip to simply "buy that boat; it's a good one" when over coffee and conversation Philip told him of an opportunity to purchase a tired but sound Coronado 25 at a bargain price. Monadnock soon became our first sailboat.
Years went by and we shared many an anchorage, innovative dinners and stimulating conversation with Howard and Jean at their home or aboard "La Mouette". As our lives evolved, Howard "retired" to work diligently for the world's children through the Rotary International and we continued to commute, save our money and plan for cruising. Howard in fact looked at Carina at the yacht brokerage in FL before we did and said once again, "buy her, she's beautiful". Howard was our first, and to-date, our only crew, accompanying us as we left Washington's Cape Flattery behind and looked forward to landfall in San Diego, 1200 miles of the first offshore passage for any of us.
Howard loved to eat fine food and would grin widely as he served up yet another delight taught to him by his "Italian grandmother" . As such, this hearty dish, concocted in his honor and dedicated to his memory, accompanied a toast to him as we enjoyed it aboard Carina bobbing at anchor. We know he'd have enjoyed the meal - and the setting - as much as we did. Sadly, Howard passed away just before Christmas 2010. He will be missed.
4-6 medium potatoes, peeled and cut into thick slices
2-3 medium onions, peeled and chopped
2-3 bell pepper, chopped
2 cloves garlic, minced
~3" of pepperoni (or ham or bacon), cut thin and then into quarters (optional)
1/2 tsp. cayenne pepper
1/2 tsp. mixed Indian spice
1/2 tsp. ground black pepper
2 stalks green onion (spring onion), sliced thin
2 stalks coriander leave, chopped
In a large covered fry pan add potatoes and onions and drizzle with a generous portion of olive oil. Sprinkle on the ground black pepper, cayenne pepper, Indian spice, stir the ingredients and cover and cook over medium heat. While frying, add a tablespoon of water to help soften the potatoes. Add canola oil if more oil is needed. Stir occasionally while cooking. Just before the potatoes are cooked (while still firm to a fork), add the pepperoni and the garlic and cook for a few more minutes until the garlic is softened. Add the peppers, green onions, and coriander leaves and cook until the peppers are slightly cooked but still crisp. This meal is hearty enough for a main course, but makes a nice dish or breakfast home fries.