Dave requested cornbread. What to pair with it? Since we needed to eat up the leftover chicken tenders from the night before I thought why not spice those up and make some cole slaw.

Skillet Corn Bread recipe adapted from atomvoyages

• 1/2 cup flour, self rising
• 1/2 cup cornmeal
• 1 tblsp dried eggs
• 3 tblsp dried milk
• 2 tblsp brown sugar
• 1/2 cup water
• 3 tblsp melted butter

Mix all the dry ingredients. Add the water and melted butter to form a thick batter. I melt the butter in the same pan I cook the bread. Pour batter into hot pan, forming a thick pancake. Cook over medium heat, flipping often to prevent burning. I make two "cakes" with this recipe (1 for me, 1 for Dave). Serve warm, with butter.

Crazy Love Slaw

• 3 tblsp Ranch dip (Hidden Valley's to go packs are great for storing on the boat)
• 1-2 tsp pepper relish juice
• 1/2 tsp Mustard

Mix the above ingredients together in a bowl to taste. We bought the pepper relish at the San Fran ferry building farmers' market from Happy Quail Farms. The liquid from the pickled peppers added a nice sweet-sour for the slaw. I put just a dime size squirt of mustard.

Toss in the following chopped veggies (or whatever you have).

• Green Cabbage
• Carrot
• Baby Red Onion
• Padron peppers

I reheated the chicken before cooking the corn bread with a tiny amount of olive oil and a couple dashes of my chili seasoning*.

Perfect served outside with a setting sun.

Chili Seasoning*

• Chili powder (3)
• Cumin (1)
• Cayenne pepper (a couple dashes)