Lunch a trois: captain, passenger and Isa Lei (and a green wrap recipe)
You must have heard me write before about the “other woman”. She is a fourty somethin’ year old beauty with soft curves and a strong built that takes to the water like I take to the kitchen. Her name is Isa Lei and yes, you know that she is a sailboat. My husband just loves this craft and lovingly works to restore her beauty. I don’t begrudge his attachment, this is what he always dreamed of and I am glad he gets to live his dream. I join the two of them now and then for a day sail or an evening cruise, usually doing my part with food while he tends to the sailing. You probably also know that I am not one for roughing it (roughing it for me is a slow service at the Ritz) so I don’t really cook in the small galley of the sailboat. Rather, I bring some things from home and limit the culinary offerings to salads, sandwiches, wraps or, in the fall, whatever fits in a thermos.
We went sailing today, a gorgeous day on the 80 miles long Okanagan lake, dropped anchor at a cove and enjoyed the view, the gentle rolling of the waves, some reading and waved to other boaters passing by that came near us to take a look at this unique, all shiny wood vessel. “Is there anything for lunch” from the captain soon had me close my book and go down into the galley to put together something for lunch. I packed small flour tortillas, hummus, cucumbers, lettuce, avocado and a bunch of parsley that I pulled from the garden just as we were leaving to go to the marina. It was an all green affair that was easy to assemble and serve on the boat. A thermos of coffee and leftover cake from home rounded up the menu. I am sure you will find this useful for a quick lunch or picnic this summer.
4 flour tortillas, small
Hummus (chick pea dip)
A few inner romaine leaves, whole or shredded
2 small cucumbers, sliced
1 avocado, halved and flesh cut in small wedges
a few whole flat leaf parsley leaves
Salt and pepper
Spread hummus on each tortilla.
Pile a few small romain leaves on top of the hummus.
Add a few slices of cucumber.
Cut the avocado in to thin wedges and add a few to each tortilla.
Add a few whole parsley leaves.
Sprinkle with salt and a few grinds of fresh pepper.
Fold one side partially over and then roll the tortilla into a wrap.
Secure the bottom with folded napkin and tie with a pretty ribbon of you have it.
Serve with remaining cucumber pieces.