It didn’t take long for the meatballs to make it to the flybridge.
Before Tenley van der Wal disembarked from Snow Goose in Jersey City, New Jersey, she told her husband, Onne, and me to eat out of the fridge before we dove into the pantry or went out to dinner. Less than an hour later, as Onne and I motored the Van der Wal’s 1986 Grand Banks 32 underneath the Verrazano-Narrows Bridge, Onne asked me if I wanted to have gehaktballen voor ontbijt. Onne and I were both born in the Netherlands and since the Dutch love meatballs, I told him I would be more than happy to have them for breakfast.
Within minutes, the leftover meatballs, accompanied by a mayonnaise-based dipping sauce, came up from the galley and disappeared into our stomachs. If there’s one condiment the Dutch love, it’s mayonnaise. To the dismay of most Americans, we put copious amounts of it on our French fries and with a little ketchup mixed in, a mayo dipping sauce is a lovely way to down some cold leftover meatballs.
Five days prior, the Van der Wals had departed their homeport of Jamestown, Rhode Island, and enjoyed near perfect weather as they’d begun their maiden voyage to the Bahamas. They overnighted at Safe Harbor marinas in Mystic and Branford, Connecticut, and Port Washington, New York, before making it to New York City. When Tenley had to return to Jamestown to take care of some business, I had hopped aboard to help get Snow Goose to Annapolis, Maryland.
For me, a
