C'est la Vie is a 1966 Charlie Morgan 34.

Her home port is Everglades City, FL. Our typical cruising area is Southwest Florida, the Florida Keys, the Southeastern Atlantic Seaboard, and the Bahamas. We are C'est la Vie's third owners and purchased her in 2005. We continue to maintain and update this classic vessel. Please post any questions or comments about C'est la Vie or our travels via the comment links below.

Wednesday, May 2, 2012


I chose a meal that was something a could prep early and be able to enjoy our friends arrival.  Our new friend Daniel is singlehanding his boat and is just the kind of person you want to have over for dinner. He has great stories and he brought over some super beers to try! 
So, dinner was 7 layer dip and enchiladas with a blueberry cobbler.
Here is how I did it.
The dip
One can veggie refried beans add pepper and 2 tablespoons lime juice and mix I added some cumin and wanted to add jalapenos but didn't want to make it too hot.
I spread that yummy mix in bottom of your serving dish I used a 6x6 pyrex then the sour cream or plain yogurt.
Then layer .5 cup shredded cheese a can of green chilies, 1 diced plum tomato, a chopped avocado, 1 cup shredded romaine or iceburg lettuce, and 3 chopped scallions. Let sit for a least an hour and serve with tortilla chips! So, good for 3 of us with some left over.
Now on to the dinner I sliced button mushrooms and portobellas mixed with 5 chopped green onions and sliced green pepper. Should have used a jalapeno here too but did not. Then salted and peppered the mix added chipolte chili powder and coriander. I let that mix sit for an hour before sauteeing it in olive oil. I added to the hot mix defrosted chopped spinach. I spooned this mix onto a flour tortilla and used the rest of the 1.75 cup bag of shredded cheddar cheese adding a bit to each tortilla.  I sprayed a 8x8 pan with pam and poured in some tomato puree then rolled each tortilla and added it to the pan. Sprinkle with remaining cheese and top with tomato puree and pop it in the oven till browned and sauce is bubbling. Took us 12 minutes at about 325. While that was cooking I mixed up some bisquick biscuits, bisquick plus rice dream and opened a can of blueberries in a sugar syrup, not the pie filling that's too thick and sweet. This is made by oregon fruit products, no high fructose corn syrup and not a ton of sugar. I poured in my berries to a pyrex topped with the buscuits and then sprinkled turbinado sugar cooked with the enchiladas. 10 min and it was hot and bubblyy. Turn off stove and let it sit in the oven.
We enjoyed cheddard cheese, strawberries and rice crackers for appitizers out in the cockpit.
It was a great dinner and really enjoyed the company!


  1. Yummy!

    And by super beer, you mean beer with alcohol content > 15%? Interesting drinks those are.

  2. ha! you got me on that one. i do like high octaned for certain! they are quite interesting and that fact that i imbibed more than one was quite a feat for me!