I first came to know about coconut oil when I joined in with my daughter, Brooke, who was strength training to compete at C.O.R.K. (Canadian Olympic Training Regatta-Kingston). I was eating coconut oil for its easily absorbed medium-chained fatty acids and quick recovery benefits when lifting heavy weights. I would discover, accidentally, that eating it also ‘fixed’ my lifelong battle with a bad stomach. When my mother was diagnosed with Alzheimer’s disease my relationship with coconut oil turned into a marriage with my short stories. I needed coconut oil to keep my brain strong and I needed to write my stories to keep my memories safe.
When we arrived at Mermaid Island we were invited for a “Dock Dinner.” Each boat would prepare a dish and then we would have a communal feast on the island. I began the day long preparation of my latest invention Deep-fried Coconut Cod Fritters. I cut the cod into 1 inch squares and placed them in a large Ziploc bag. Next, I poured in a can of coconut milk. I added the juice from a fresh lime and a teaspoon of chili pepper flakes-a pinch of salt and I sealed the bag, ensuring all the air was out and laid it carefully over gels packs in the icebox. I dredged each piece of cod into a sifted coconut flour and pepper coating.
Capt’n Mike set up the "World Famous Portable Gas Stove" on a picnic table on the island, locked the butane into place, and got the coconut oil cooking in the largest aluminum pan we had. Vintage dance music spilled out from an iPod, couples started dancing, and dusk added magic to the moment. Capt’n Mike shared my yummy cod fritters with an assortment of culinary contributions from our coincidental companions. Memories, morsels, and magic: just another magical evening in the Thousand Islands.
About the Author
This is a guest blog post by Colleen Ellison-Wareing and is one of the many coconut oil recipes found on her Summer on Sailboat stories. You can follow Colleen online @onsailboats. To learn more about Skinny Coconut Oil, follow us online @skinnycoco.