Our meals for the past few months have been pretty simple; rice, a salad or a few veggies sautéed quickly with some garlic and ginger, a bit of roast chicken, maybe an egg that I boiled in it’s shell along with the rice, or a few slices of tofu fried until golden. A splash of soya sauce, a drizzle of spiced cane vinegar, a smattering of fresh chilies and a squeeze of calamansi.
There might be a few nights where I cook noodles in lieu of rice or I fry the leftover rice from the night before with whatever veggies are left in the fridge. I’ve made spaghetti twice this year, once using a store-bought sauce, we’ve eaten maybe 6 potatoes between us. Meals have been about hunger, not so much about enjoyment. After a long, hot, frustrating day that’s all I can muster, and quite frankly all I want.
That is until this past week or so.
I haven’t wanted to cook, so much as bake, something I haven’t done since I was back in Canada. I want to make cookies and cakes and elaborate desserts. And I could care less about eating them, I could easily give all my hard work away. (OK maybe a bite of cake, or a couple slices of fresh bread…just for quality control purposes, of course.)
I use several techiniques to make our provisions last, with limited cold storage space I have to. Years I ago I discovered that you can preserve ginger, and other rhizomes like turmeric, simply by submersing it in alcohol. The method that has a two-fold result; fresh ginger/turmeric that is ready to add to any dish, and some delightfully flavoured alcohol ready to add to your sundown cocktail. And best of all, no fancy equipment or refrigeration required.
I wrote all about this quick, easy and delicious perserving method for Marisa over on Food in Jars last month, check it out! Also tumeric gin is CRAZY delicious and a great way to perk up a less-than-topshelf bottle of booze.
There is an old sailors mantra that says you should always step up into the liferaft, or in other words abandoning the vessel should be the very last resort. We had a chance to inspect our Viking life raft when we had it serviced in Fiji. Sitting inside the small, orange inflatable compartment was sobering; we would be expecting a bouncy castle to save our lives. However, your life raft deserves some consideration, so take a few minutes to read about the Small Boat for Big Emergencies.
A ditch bag is boat speak for the last thing you grab before abandoning said ship and the first you should review before leaving port on a passage. So, What’s in your ditch bag? Find out what’s in mine by reading that one.
A few solar gadgets will never go astray during an emergency, and can make everyday life on board a little more emjoyable too. I tested a few and wrote about them for Blue Water Sailing.
Hot days beg for cold beer, but many sailors struggle with the refrigeration unit on board. Want to know how to keep your cool and learn how the fridge works? Check out my September column in BWS, includes a delicious recipe for Leftover Rice Salad!
Or, maybe you are curious about the difference between an alcohol stove and an LPG stove on a boat, and want some tips about using them safely, whether at anchor or at sea. Cruising Helmsman in Australia published an article about that in October. You can read it here.
As part of my “Less is More” ethos for this year I recently did a major clean out on board. Our wee closet and drawers were thinned out yet again, the cupboard in the head was decluttered and all the holds in the galley were sorted through. What I ended up with was pretty impressive rag pile, several tubes expired of sunscreen, some make-up that is embarrassingly old and enough to canned goods to survive the apocalypse, (zombie or otherwise).
I usually keep a healthy stock of canned goods on board (I write on the tops for easy indentification in my vertical storage compartment). Food in cans come in very handy when you’re sailing in more remote destinations like the Solomon’s and Papua New Guinea, where refrigeration is non-existent outside urban centres and the general population are subsistence farmers and fisherman. And to be honest there is nothing wrong with beans, lentils, tomatoes, corn, soup, mussels, pate, dolmas and tuna out of tin, just to name a few of my regularly stocked items.
Looking for a little something special for your New Years Eve cheese plate? You still have time to make a quick batch of Cranberry Blueberry Compote, it only takes 20 minutes! I wrote a nice little blog post about it for Marisa over at www.foodinjars.com, so head on over for the recipe. I certainly am looking forward to cracking open the wee little jar that I smuggled back from Nova Scotia in my luggage! We hope you have a wonderful celebration and send you Best Wishes for 2018!
I haven’t been here much recently. By here I mean both on the blog and in the galley.
My enthusiasm for the blog ebbs and flows like the tide. Ironically, when we finally have half decent internet access and I get a chance to ‘catch up’ with the world is when I experience the most resistance to blogging. I start comparing our adventures to the thousands of other sailing and travel blogs. I spend too much of my time online and I find myself thinking things like “Oh, this would make a good blog post”, and “Gotta make sure I get a good photo to post online.”
Thinking of our lives as fodder for the blog, as not much more than material for a story, means that I am not being present in my experiences but rather just recording them. Living your life for someone else, an unknown, online audience, is exhausting. So, I chose to put down the camera, forget about the blog and just enjoy my time exploring the world with Steve. Only when I fill myself with enough real-world experience do I feel able to come back to this virtual world.
My time in the galley has also been brief as of late. This is partially because we’ve been trying to cover a lot of miles in the Philippines, without the help of much wind. This has meant early departures, lunches underway and two tired crew that can’t be bothered to stand over the stove after they’ve just thrown the anchor. There has been a lot of rice and fill-in-the-blank meals; spicy beans, shredded chicken with a splash of salsa, veggies and a fried egg. There’s also been lots of quick bowl dinners; pho, whatever’s in the fridge salads, pasta served with a hasty pan sauce. There’s been lots of leftovers. It’s food that fills the belly but doesn’t really inspire the soul.
It is also because ready-made food in the Philippines is practically on every street corner, and we’ve been taking full advantage.
Almost everyone will tell you that a pressure cooker is a ‘must have’ in your galley, but is it really? Sure they are economical, a great way to save time and very trendy right now but like any cooking technique pressure cooking does have it’s limitations.
This month in my Blue Water Sailing column I explore pressure cookers; how they work, what they cook and do you really need one. Plus there is a scrumptious recipe for my Curry Chicken Cassoulet! If you missed the May issue on news stands you can find the article HERE.
We don’t eat out at restaurants very often, but we do love eating ashore.
We’ve cooked breakfast in a volcanic steam vent, found secret grottos for picnic lunches and dragged our BBQ up a river to cook sausages beside a fresh water swimming hole. If there is a beach around we’re planning dinner over an open fire or cooking bread on hot coals. We’ve even popped popcorn over a bonfire just so we had snacks to enjoy with our sunset drinks.
Boiling eggs in a volcanic vent in Tanna, Vanuatu
Dinner on the Beach
River lunch in New Caledonia
Palau is short on beaches due to the typography; steep limestone islands. The few that are around are in National Park areas so open fires are not permitted. This, of course, put a serious cramp in our beach bbq plans. Which was rather disappointing because it had been a really long time since we’d felt comfortable cooking ashore. Continue reading →
I have been kind of obsessed with Pinto Bean Brownies for the last month or so and no doubt if you try them you will be too.
It all started while researching an article about pressure cooking. Like most yachties I own a PC, they are very handy pots, especially while on passage. Just the design of a pressure cooker, with its positive locking lid, makes it a whole lot safer to cook with while the boat is bouncing around in a seaway. That cooking times are reduced up to 70% is an added bonus as it means a whole lot less time standing in front of that much safer but still heaving pot. But, I had to admit while preparing to write the article that I really hadn’t explored pressure cooking much beyond the standards; beans, stews, soups, grains, one-pot meals. I figured if I was going to put 2000 words on paper I should try a few new recipes and see how versatile my PC could be.