Just Another Day-excerpt from Sea Fare

This week, my first book, Sea Fare: A Chef's Journey Across the Ocean was released.
Available at www.norlightspress.com

The following is an excerpt:

Just Another Day

Anchored off the emerald island of St. John, a small island in the middle of the US Virgin Islands, was where I stole a moment of luxury. It was the middle of the workday, and I was busy baking a cake for the crew. My phone rang and I walked out to the bow to speak briefly with Patrick. The view from the bow was of undulating green tropical hills. Shadows fell across the dips in the hills creating a tie-dyed color.

As we talked, a lone kayaker paddled by, rhythmically breaking the water with a muted swish-swish-swish. I looked out over the water that mutated from navy in the deep water where we were anchored, to blue-green, to aquamarine closer to shore. It moved, lapping in soft waves and lined the white sand beaches that folded into the forest beyond. The traingular shapes of sailboats in the distance speckled the ocean from here to the neighboring island of St. Thomas. It was a balmy tropical kind of day, a hot sultry breeze blew.

Hanging up the phone, I couldn't resist the call of the ocean. I could taste the salt from the warm trade wind on my lips. The bright sun illuminated everything in marigold. The bow of the boat was bathed in this orange glow.

A warm puff of air blew over me, tempting me to forget about the cake in the oven. A plunge into the inviting water would feel so good. I looked around to see if anyone was watching, and decided to do just that. I climbed up on the rail, teetering while trying to find my balance. I stood straight, closed my eyes, bent my knees and jumped into the abyss. The rush of air whipped through my long red hair sending it up on end like Pipi Longstocking. Graceful, I am not. Flailing my arms for balance, I entered the water from twenty feet above, feet first, with a splash and the whoosh of salty waster rushing past me. The momentum of my descent slowed, and I began kicking to the surface. Smiling, I broke the surface of the water. Those twenty seconds of pure pleasure would be enough to keep me smiling all day.

I climbed up the swim ladder and grabbed a towel from the guest basket. Wrapping the plush fabric around me, I tiptoed down the deck and past questioning looks from my crewmates.

"What happened?" Ian asked.

Chris just smiled. "It's about time you got out of the galley."

I returned to my cabin for a dry uniform and made it back into the galley, before the cake timer went off, as if nothing had happened. Just another day in paradise.

victoria allman



Chocolate Lime Rum Cake

Sauce:
1 cup sugar
1 1/2 tablespoons lime juice
1/4 cup dark rum
2 tablespoons water

Cake:
3/4 pound chocolate
3 sticks butter
2/3 cup dark rum
2 cups milk
2 cups sugar
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
3 eggs
1 1/2 teaspoons vanilla

Pre-heat oven to 325

For the sauce: In a heavy bottomed small sauce pot boil sugar and lime juice. This will change from a clear color, progressing to golden brown. This is called caramelizing the sugar. The liquid is extremely hot at this point. Do not touch. Caramelization happens quickly when it starts so watch the pan and remove from heat once a golden color starts to appear. Carefully add rum and water. The liquid will sputter and spit so stand back. Return to heat and simmer for 30 seconds until the sauce is smooth. Set aside.

For the cake: In a bowl over simmering water, melt chocolate and butter. Remove from heat. Beat in rum, milk, and sugar. Beat in dry ingredients 1/2 a cup at a time, incorporating until smooth. Beat in eggs and vanilla. Pour into loaf pan. Bake for 1 hour, rotating the pan after half an hour. Check doneness by inserting a skewer. If it comes out clean the cake is finished.

Use the same skewer to poke holes through the cake, top to the bottom of the dish, every inch. If the sauce has thickened with cooling, return to heat for 1 minute. Spoon sauce evenly over the cake. It will run down the skewer holes to keep cake moist. Cool and slice.

Makes 1 cake, 12 slices