Trusty Compass

- Captain's Log
- Straight from the Galley
- Shipmates and Scallywags
- Chantey
- Famous Pirate Sayings
- Vessels at Davy Jones'
- Jolly Roger
- Pirate's Gold
- Ahoy!
- Heave To!

Many o' the common folk ask me howst I came t' the grand life o' piratin'...

I started me life at sea sailin' in the grand frigate, Peophintine, as one o' the cabin lads. Forced t' swab the decks with a holystone an' peel potatoes in the galley, I tried t' conduct meself proper an' keep out of sight of the crew on most occasions. There were a few occurrences of play with the soppin' decks an' the lanyards, but I often got me ears boxed as a result. I did as I was told t' keep from earnin' demerits an' as I strengthened I was trained all sorts of thin's from tyin' down the mainmast t' patchin' up scuppers with tar. Aye, that be the life back then!

Though me time aboard the Peophintine was brief compared t' me scores of other accounts I would take further on in me life, 't was probably the best of all occasions I e'er had. 'T was a time when pirates were privateers. They were gentlemen o' fortune who loved the wind in their face an' the grog in their chalices. Later in me life, the term pirate would come t' mean a scalawag more than a corsair. We were not the murderous cads that most consider us t' be nowadays, though we did do our share of grog swillin' e'ery now an' then an' there were those occasional instances of bein' publicly loaded t' the gunwales.

'Twas on the Peophintine that I saw me first sword fight. If I hadn't mentioned 't before, 't should be said that the first gentleman I e'er came t' truly respect an' admire was one of the more notable men aboard the ship who could handle a cutlass like a true artist. He wasn't dreadfully lofty, nor exceedin'ly youthful. His manila whiskers softened the dark circles 'round his eyes. He always wore a rapier at his side carefully fastened in a brown leather casin'. An admirable man, he fought off a squadron of fifteen scurvy dogs without all by his own self. When an uninvitin' crew o' another ship met us upon our landin' t' search for provisions, 'twas he who scuttled t' the forefront of the skirmish for our right t' unsullied water. A man who I still hold much in high regard, I will ne'er forget his name – Cap'n Threelegs.

I have aged much since those early years an' acquired a vast amount in me lifetime. Though I be nearly t' what most consider an old coat since I'm well into me 30s, I still have much ahead o' me. In me bygone years, I have captained 7 distinguished vessels, discovered over 14 treasure maps, an' unearthed more pieces o' eight than most can tally. Me chase guns an' chain shot be a bit rusty, but I will be settin' sail again before long. The sea be callin' t' me once again after bein' in port for four months. The fortune, the adventure, an' the grog – I'll go where'er the winds take me. The tide with me, I look fore t' settin' sail once again a few more times before makin' the final journey t' the Fiddlers Green.

Breads/Breakfast ₪ Appetizers/Snacks ₪ Salads ₪ Soups/Stews ₪ Entrees ₪ Dessert ₪ Drinks

Ignore the mess on deck for now whilst I sort thin's out... more recipes t' come soon! Below be recipes for Neopets cuisine that can be made right in yer own galleys! Me aim be t' fashion an online cookin' log o' sorts right here on Neopets. If ye have a recipe for something in the Neopian World that ye'd like t' share, please neomail me the recipe as well as comments ye would care t' make about 't for all the landlubbers out there t' read (see recipe format below). Be sure t' make yer recipe understandable and t' the point so that those sprogs making 't for the first time will know what they are doing. If ye see a recipe below that be unclear, please let me know so that I may fix 't.

₪ Breads/Breakfast ₪

Scrambled Egg on Toast

Ingredients

  • 1 slice of bread
  • 1 pinch of salt
  • 1 tbsp of oil
  • 1 egg

Place the slice of bread into the toaster. While you're waiting, crack open the egg and wisk its contents(without the shell) inside the bowl. Turn on the stove, place a pan on top, pour the tablespoon of oil into the pan, and pour the bowl of egg juice into the pan. Wait 1-2 minutes and flip the egg over. While you're waiting, remove the toast (it should have popped out by now) and place it onto a plate. Place the scrambled eggs on the toast and you're done!

Comments: A pretty simple recipe, this makes for a nice healthy breakfast! (recipe courtesy of littlejoy)

Rating: No rating yet. Care to submit your thoughts? All ratings should be submitted out of a scale of 5. Please include why you came to the rating you did as well.

₪ Appetizers/Snacks ₪

Pumpkin Scoopings

Ingredients

  • 1 pumpkin
  • salt shaker

Open the pumpkin from the top (then it can still be used as a jack-o-lantern if you wish to carve it later). Dig out the inside of the pumpkin and place in a large bowl until the pumpkin is clean. Separate the seeds from the remains and place into a strainer. Wash out the seeds and dry to a damp, but not soaking state. Place seeds into a shallow, microwave safe pan so that no seeds overlap and they are touching, but spread out. Shake salt over the top of the seeds so that it sticks to the dampness. Cook in microwave for 10 minutes. Remove from microwave and shake around. Re-salt and put back in microwave for another 10 minutes. Continue process until seeds are no longer damp. Keep checking the seeds until they become crisp. Eat like sunflower seeds.

Comments: My favorite part of fall, remember that most of the pumpkin is able to be used (with the exception of the gross stringy stuff). Don't just throw away seeds when carving your pumpkins, but try making cooked pumpkin seeds. One warning though – they're addictive! (recipe courtesy of rejenerated)

Rating: No rating yet. Care to submit your thoughts? All ratings should be submitted out of a scale of 5. Please include why you came to the rating you did as well.

₪ Salads ₪

Angel Hair Salad

Ingredients

  • 1 box elbow macaroni
  • 2 carrots
  • 3 celery stalks
  • 1 onion_ br>
  • 2 hard boiled eggs
  • 2 whole dill pickles
  • dash of paprika
  • dash of salt
  • dash of pepper
  • 3 heaping tablespoons mayo

Boil the elbow macaroni until cooked, strain, and put in refrigerator to cool. Finely chop carrot, celery, onion_ 1 egg, and 1 pickle and mix into macaroni. Add mayo, salt, and pepper to your liking (more if you like a lot of mayo, less if you like less). Mix up ingredients and flatten off the top. Cut second egg into circles and decorate around the top. Cut second pickle into long slices and decorate between eggs. Top off with paprika for decoration and serve chilled.

Comments: I tend to like a lot of vegetables in this one, so the veggies vary depending on your liking. When my grandmother used to make it, she mixed in a can of tuna too (in case you want some meat in it). It makes a good food at picnics and I never tire of it. I even eat it for breakfast if there are leftovers… because I'm strange like that. (recipe courtesy of rejenerated)

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Elephante Salad

Ingredients

  • 8-10 potatos
  • 1 tsp. salt
  • 1/2 cup oil
  • 3 tbsp. vinegar
  • 1 tsp. pepper
  • 1 cup chopped chives (or green onions_
  • 1/2 cup chopped parsley
  • 1 cup celery with leaves

Peel and cut the potatos into quarters and boil until soft. Cool potatoes in refrigerator. Finely chop and mix chives, parsley, and celery. Once cool, cut potatoes into bite-sized pieces and add other veggies. Add remaining ingredients and mix well. Refrigerate and serve cold.

Comments: Obviously not your traditional salad, this recipe is more for a potato salad. This is just about the only type of potato salad I will eat since I'm not a fan of mayo based potato salads. Makes a great picnic food if you have to bring along a dish to pass. (recipe courtesy of rejenerated)

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Secret Dressing

Ingredients

  • 12 tbsp. vegetable oil
  • 4 tbsp. cidar or wine vinegar
  • 2 tbsp. water
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

Combine liquid ingredient in a sealable container (will need shaking, so the container needs to hold if shaken). Add in dry ingredients. Shake well and chill. Shake each time prior to using.

Comments: Pretty simple and obviously you can adjust things to taste depending on how much you like vinegar and the other spices. I sometimes add more water and a little less vinegar and add in a little more garlic powder. (recipe courtesy of rejenerated)

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Tyrannian Salad

Ingredients

  • 1/2 cup vinegar
  • 1/4 cup oil
  • 2 tbsp. sugar
  • 1 tsp. salt
  • dash of black pepper
  • dash of garlic salt
  • 3 cans beans
  • 1 onion_ p>
Finely chop the onion_ Mix the beans and onion and drain juices. Combine dry ingredients separate from beans and onion and add a slight bit of water. Blend everything and chill.

Comments: Mmmm… bean salad. Another great dish for picnics! The one thing I do have to say is that when I make this, I tend to use a can of green beans, a can of French style beans, and a can of yellow wax beans to add some variety to the salad. You can substitute in any beans you like, but try to use 3 different cans so that your salad looks festive. (recipe courtesy of rejenerated)

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₪ Soups/Stews ₪

Leek Stew

Ingredients

  • 1 handful chives (or green onions_
  • 3 celery stalks (with leaves)
  • beef broth (can be made from 2-3 beef bouillons)
  • 1/2 onion_ br>
  • white rice
  • dash of parsley
  • dash of salt
  • dash of pepper
  • dash of basil
  • dash of oregano

In a medium pan, simmer broth on the stove (add bouillons and spices to taste). Finely chop celery, onion_ and chives and simmer until soft. Add white rice until cooked. Serve warm and with bread if desired.

Comments: This was a recipe I concocted when there was really nothing in the house to eat. It's pretty quick and usually I make it for lunch. You can substitute the beef broth with chicken broth if you like and obviously add as much rice as you want too, so if you want it thicker, add more rice. (recipe courtesy of rejenerated)

Rating: No rating yet. Care to submit your thoughts? All ratings should be submitted out of a scale of 5. Please include why you came to the rating you did as well.

₪ Entrees ₪

Veggie Chicken

Ingredients

  • 5-6 boneless, skinless chicken pieces
  • flour for dredging
  • 1 can artichoke hearts
  • 3 eggs (beaten) – may require more
  • 1 tbsp. Parmesan cheese
  • oil for frying
  • 1/4 cup butter
  • 1/4 cup white wine
  • 1/4 cup lemon juice
  • 1 tbsp. garlic powder
  • 2 chicken bouillon cubes
  • 1 box pasta of your choice

Dredge chicken in flour. Mix eggs with grated cheese and beat. Dip dredged chicken in egg mix and fry until golden brown and cooked on the inside. Put chicken aside and repeat process with artichoke hearts. Boil pasta until done to taste. Melt butter in saucepan and add wine, lemon juice, garlic powder, and bouillon cubes. Place chicken and artichoke hearts over pasta and pour over sauce.

Comments: This is one of those dishes that can be done to taste. I love garlic, so I always add in a few cloves in addition to the garlic powder. Usually I go for a little extra wine too… hey, it can't hurt! Also, I tend to top it off with a garnish of fresh parsley and a few cut chives depending on the occasion. (recipe courtesy of rejenerated)

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Spaghetti A La Kacheek

Ingredients

  • 2 cans stewed tomatoes
  • oil for frying
  • 3 garlic cloves
  • 1 onion_ br>
  • 1/2 cup water
  • 1 package Italian sausage
  • 1 box spaghetti
  • dash of basil
  • dash of parsley
  • dash of oregano
  • dash of salt
  • dash of pepper

Finely chop the onion and garlic. In a saucepan, fry the garlic and onion in oil until softened. Add stewed tomatoes and water to saucepan and stir. Add herbs and spices to taste and let simmer. Fry up Italian sausage and cut into bite-sized pieces when cooked. Add to sauce and let simmer. Boil spaghetti until done to taste. Pour sauce over spaghetti and add parmesan cheese on top if desired.

Comments: This is Mom's culinary creation. Being fully Italian, she is a master with pasta and this is a pretty quick meal if you can handle several things going on at once. (recipe courtesy of rejenerated)

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₪ Dessert ₪

Flaming Hot Banana

Ingredients

  • 4 tbsp. unsalted butter
  • 3/4 cup packed light brown sugar
  • 1/2 tsp. ground cinnamon
  • pinch of nutmeg
  • 4 ripe bananas (peel and cut lengthwise in half)
  • 1/4 cup banana liqueur
  • 1/2 cup dark rum
  • 1 pint vanilla ice cream

Melt butter in large skillet on medium heat. Add brown sugar, cinnamon, and nutmeg until disolved. Add bananas and banana liqueur and cook until soft. Carefully add rum and flame the pan. Shake the pan back and forth until the flame dies. Serve hot over vanilla ice cream.

Comments: As one of my favorite dishes, my dad used to make this for me when I was younger. I now make it for everyone in my household and they love it. Just make sure you have the ice cream ready and you eat right after you pour it on lest it should melt. (recipe courtesy of rejenerated)

Rating: No rating yet. Care to submit your thoughts? All ratings should be submitted out of a scale of 5. Please include why you came to the rating you did as well.

₪ Drinks ₪

Iced Kougra Coffee

Ingredients

  • Coffee (flavor of your choice)
  • vanilla ice cream
  • sugar
  • ice
  • cinnamon
  • chocolate syrup

Brew cofee in a pot. When finished brewing, add coffee, vanilla ice cream, ice, sugar, and chocolate syrup in blender to taste. Blend until all ice has been finely crushed. Pour in glass and add cinnamon to top.

Comments: Great with canolis! I just love coffee shop coffee, but I don't have an espresso machine at home, so I came up with my own way to make iced coffee. It's a great way to have coffee even when it's hot outside! (recipe courtesy of rejenerated)

Rating: No rating yet. Care to submit your thoughts? All ratings should be submitted out of a scale of 5. Please include why you came to the rating you did as well.

Alietzya

Ali be quite a lass. Not o' noble birth, but o' the middle class. A bit plain in appearance an' without much t' offer, I don't give the lass much consideration.

Jesimea

Ah, what a lass! A true specimen o' how women o' high moral fiber should act! Well-dressed an' well-mannered, she'd be a reason for a buccaneer to return to port - an' then sail away again shortly after.

The sun is a torchin'
the deck is a scorchin'
an' I can't feel me boots on me feet anymore.

The wind is against us an'
the govn'r 's sentenced us
to hangin' if we should return to this shore.

Swab the decks, me hearties
an' whistle that tune.
We set sail in the morn' an' aren't comin' back soon.

Our dubloons we have squandered
from the places we've wandered
an' now we must dig in the sand t' find more.

Walkin' fifty-five paces
with other weary faces
just findin' the treasure is a gruelin' chore.

Swab the decks, me hearties
an' whistle that tune.
We set sail in the morn' an' aren't comin' back soon.

The ship's up an' down motion
way out here on the ocean
can be enough t' make a sick stomach roar.

Runnin' low on the rum,
eatin' nothin' but scum,
I tire of swabbin' the dirty deck floor.

Swab the decks, me hearties
an' whistle that tune.
We set sail in the morn' an' aren't comin' back soon.

"Rum, the champaign o' grogs." ~Admiral Raioo

"Ye lay a paw on me treasures, ye lose said paw." ~Captain Scurvie

"Avast ye scarvy scum!" ~Commander Nightfall

"Arr matey! Ye touch me treasure ye walk the plank! " ~kriegervonherzen

"Me treasure just fer see'n, mate!" ~CC

"Argh! Get off me wing!!!" ~ Red Deadeye Johnny

Pirates are dirty, pilfering, rotten scoundrels... who could ask for more?" ~ Captain Cazalcido

So ye want t' be quoted here now do ye? Well, there be only one requirement: ye need t' be a pirate. If ye meet said qualification, send me what ye has t' say and what be yer pirate name (for example: me technical name be Raioo, but I prefer t' be referred to as Admiral Raioo). Go ahead, be profound!

I felt it only right t' dedicate a section to ships that I and other pirates of the area have lost t' Davy Jones'. I shall list a few names below and if ye would, share a moment o' silence for me departed.

- The Blue Oyster – taken to the slimy deep by one too many cannonballs
- The Sea Cucumber – she never saw that other ship coming
- The SS Furanga - devoured by giant barnacles… don't ask.
- Chuchuana's Revenge - ran ashore during the mynci infestation
- The Rubbish Pile - smelled so bad we shot it down ourselves

This be a doodle o' me shipmates drawn from when we were out fifty leagues at sea with no wind for four days.

So ye want t' draw a portrait o' the honorable Admiral Raioo for me to hang in me quarters? Well, shiver me timbers! Send it over via carrier pigeon or message in a bottle (neomail) and I'll be sure to credit ye artist for yer work.

Me first award for me page. Hands off the gold. If ye care to reward me yerself, I be more than obliged to take what ye has to offer.

Below be the maps to coordinates that ye'll be wantin' to check out. I assure ye, these sites are worth their weight in gold t' visit!



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