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Having made the trip, here are some assorted observations and
suggestions:
The weather is unpredictable and you may encounter extended
calms, gales, or everything in-between. Plan for all
eventualities.
Personal preference is to avoid greasy stuff until everyone's
stomach has settled down. Bacon and sausage may be fine, but
probably not the first or second morning. I also like poached
or soft-boiled eggs rather than fried in the beginning. Don't
limit eggs to breakfast by the way. Fancy omelets (onions, ham,
mushrooms, green peppers, etc.) make fine dinners, and you can
fix hard-boiled eggs in advance if it looks like the weather is
deteriorating.
Oatmeal, Maltex, etc. can be really welcome if the passage is
rough and/or cold. Night temps will be decidedly chilly.
Oatmeal is available in individual pouches and flavors if you
don't insist on the real thing.
Plan around multi-purpose dishes. For example, cook and freeze
a small turkey or large ovenstuffer in two parts. Heat the
first part for dinner; leftovers for lunch. Repeat towards the
end of the trip with the second part. Ditto a small ham. Left-
overs can go in omelets, Spanish rice, sandwiches, etc. Frozen
hotdogs can be served as hotdogs or you can add canned beans,
fresh onions, cheese, and chili powder. Let your imagination
and personal tastes guide you.
Other dishes to consider, since they can be prepared ahead of time
and frozen are: Spanish rice, stews (omit potatoes and add at prep
time), browned chopped meat-onions-rice, mac and cheese, and chili.
All can be eaten from deep bowls if things get rough.
For best keeping, freeze dishes as cold as possible before departure.
Carry fresh and frozen veggies as snacks and to add to other dishes.
Examples are carrots, celery, onions (fresh/frozen), green peppers
(fresh/frozen), scallions, cabbage. Green salads don't keep well.
If you take one along or carry the fixings, enjoy early. Later on,
substitute cole slaw, potato salad, macaroni salad, three-bean salad,
and the like.
Use deli meats cautiously. I found that bologna, sliced ham, and
similar fare didn't last long. However, they were cold but not frozen.
A careful selection of spices and seasonings can make a difference.
Take your favorites.
Carry various snacks. My preferences are fresh fruit (eat bananas
early), nuts, popcorn (if conditions permit popping), and high-energy
stuff like hard candy, granola bars, and small bite-size candy bars.
Cheese in large chunks can be a nice treat.
Also carry lots of liquids both hot and cold. Even without sun, the
wind can cause dehydration. Try various flavored teas and cocoa in
addition to coffee. For cold drinks, non-carbonated stuff like lemon
and lime ade, cranberry juice, V-8, etc. can provide a change from the
fizzies. A sturdy Thermos (stainless is nice but expensive) or two
will allow you to store hot water for the night watch.
Have an oversize pot for boiling water and fill only half way. A
pot full to the top with boiling water and spaghetti is inviting
disaster. In fact, all pots should be over-size. I know cooks
that always prepare food fully clothed and wear foul-weather gear
while cooking if there are any seas at all.
By all means carry gourmet fare and enjoy when the opportunity
presents itself.
Hope this provides you with some ideas for your own menu. Good sailing
and good eating!
Steve
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