Some of you may wonder how two foodies survive on a boat. We eat well. I probably loaded more food aboard than clothes and gear. One just has to be creative with a two burner stove and a small icebox. We have refrigeration but it draws a lot of energy so we start off with two 5 lb blocks of ice and run the fridge whenever the engine is running. So far the blocks of ice are about half melted and it has been four days. Food is stuffed everywhere - the guest stateroom, in cabinets and piled on top of each other in the icebox. To cook, I turn on a switch at the electrical panel, turn on the gas, and then light it with a lighter. We make coffee in a small percolator in the morning and reheat it on the stove as needed. Most meals are one skillet dishes. I have learned what lasts well and am careful to use up the more perishable items first. This sometimes means we have interesting combinations. Today's meals were coffee and coffee cake first thing in the morning, a breakfast of eggs and kim chee while under sail at 9:30, a snack of fruit, cheese and nuts while going through the Cape Cod Canal, lunch of reheated dinner leftovers (curried beef with cauliflower) at 2:30 when we were in Buzzard's Bay and then dinner of a Cuban dish called Picadillo at 7:00 while anchored in Cuttyhunk Harbor. We have hot water after we run the engine so we can easily hand wash in our little sink.
Usually the item I want in the icebox is at the bottom. There is actually a method to my packing everything.
A typical one skillet breakfast. The boat lists slightly to port so the eggs slide to one side and I have to keep rotating the pan to cook everything evenly.
The squash are hanging out in the extra berth along with the beer since we don't have any guests at the moment.
The "drying rack" - Nico is usually in charge of drying operations.
Love the blog
ReplyDelete