A few years back we were deep-sea fishing off the coast in Washington State with a very lovely family-run charter business, when hubby decided to invite the captain, his crew and their families to come and join us back at camp for dinner. “I’m sure Monica would love to cook up the catch of the day for you all!” He beamed (it was a very good day fishing, after all). To set the record straight, the catch of the day happened to equate to one very fat 12-pound salmon, an extremely large bucket of over flowing prawns and no less than 12 extra-large Dungeness crabs. As the boat rocked from the force of the waves, I grabbed the handrail and took a good foothold while taking a deep breath. I had visions of my tiny kitchen overrun with all this seafood and myself in the middle in utter despair. How on earth am I going to prepare a seafood feast for all our guests?
In the end, I survived that evening. As I look back, I’m not sure how, after all, I forgot to bone a freshly caught fish, forgot the salmon dip in the oven (which I discovered the next morning) and had no choice but to serve wine in coffee mugs. Regardless of all that, everyone had a great time. I also realized that evening just how capable my RV kitchen was.
Since then we’ve enjoyed many great evenings with friends of ours along the way. Take for example the time we returned to Orcas Island in the San Juan Islands of Washington State where we entertained over 25 of our friends. This is when I learned that when your guests offer help, you take it. I also realized it’s quite alright not to cook every course from scratch. My friend Gavin who runs Asher & Olive’s catering business on the island came to my rescue with Bananas Foster for all of our friends. Thank you, Gavin!