From the Galley with Love—Brunch: Small Kitchen, Big Flavor

When we moved from the mountains of Idaho to the warm, salty air of Florida’s Gulf Coast, we didn’t just change our address — we started an entirely new chapter. Literally. As a long-time writer of novels and magazine features, I’ve always told stories, but somewhere between swapping pine trees for palm trees and boots for flip-flops, my storytelling started happening in the kitchen.

Our Galley Kitchen

Now, “kitchen” might be a generous term for what we have aboard our 48-foot liveaboard motoryacht. It’s a galley — cozy, compact, and absolutely not designed for sprawling, multi-course feasts. But that’s the beauty of it: it taught me how to make every inch and every ingredient count. The recipes in my new cookbook, From the Galley with Love—Brunch: Small Kitchen, Big Flavor, are proof that you don’t need a restaurant-sized space to create food that feels like a celebration.

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Why Brunch?

For us, brunch isn’t just a meal; it’s an event. On the aft deck, with the marina as our backdrop, brunch becomes a slow, easy gathering — kids lounging with juice in hand, neighbors stopping by for coffee or a mimosa, and the occasional dolphin swimming past as if to say, “Save me a plate.”

My kids are adventurous and picky — a rare and puzzling combination — so every recipe had to pass the “will they actually eat this?” test. Add in my own dietary restrictions, and I had no choice but to reimagine everyday brunch staples. Gluten-free lemon ricotta waffles that don’t taste like cardboard? Shakshuka that’s hearty yet balanced? Done. Scones and muffins, fruit sides, savory bites, and sips that are worthy of serving to guests and making just for us on a random Tuesday? Absolutely.

Food That’s Never Mundane

Cooking on a boat teaches you to think ahead, adapt, and find joy in the process. Space is tight, storage is limited, and yet — when you step onto the deck with a platter of something beautiful and fragrant, it feels like you’ve just pulled off a minor miracle. I wanted this cookbook to give you that same feeling.

Each recipe is written with small kitchens in mind, whether you live on a boat, in an apartment, or just don’t want to spend hours cooking. But beyond ease, they’re designed to be memorable. I believe brunch should be more than fuel for the day — it should be a moment. Something to look forward to, something worth sharing.

More Than Just Recipes

This cookbook is also a love letter to our life on the water. Between the pages, you’ll find coastal touches, entertaining tips, and a sense of humor about the realities of cooking in close quarters (yes, the A/C units do occasionally stage a barnacle uprising mid-meal prep). It’s as much about the experience as it is about the food — because when you sit down with friends and family, the laughter and stories matter just as much as what’s on the plate.

Why You’ll Love It

Whether you’re a seasoned entertainer, a brunch enthusiast, or someone just looking for fresh, approachable recipes, From the Galley with Love—Brunch: Small Kitchen, Big Flavor will give you:

• Dishes that feel special without complicated steps.

• Options for gluten-free and dietary-conscious cooking.

• Ideas for turning everyday meals into memorable gatherings.

• Inspiration for creating a “brunch vibe” anywhere, from a boat deck to a backyard.

So, pour yourself a coffee (or something a little more sparkly), grab a fork, and get ready to fall in love with brunch all over again. From my galley to yours — here’s to small kitchens, big flavors, and making every meal an experience.

Click to be directed to our sales page where you can purchase the PDF or Print version directly from us!

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