cooking and eating aboard.

Before we left Racine in September, I actually had the forethought to prepare some food. When we did our shakedown cruise at the beginning of August, I hadn't. I had ingredients for the most basic dishes but didn't take into account the whole "being-below-deck-and-being-tossed-around-while-cooking" thing into account. In a not very proud moment, I now admit that we subsisted on protein bars, granola bars, and fruit snacks for the entirety of our time underway (read: under sail or motoring). It was gross. When your sleep schedule dictates that you're awake for four hours and asleep for four hours, you have weird eating patterns too. I was eating 2 protein bars every 4 hours around the clock. They weren't the high calorie ones so really I was only eating 350ish calories every 4 hours. Nutritionally it could have been worse but still not stellar. Plus eating sweet around the clock was wearing. 

This go round I vowed I'd do better and I think Josh would agree that I have. Before we left I did one big last big grocery haul and prepped a bunch of items plus grabbed some staples to have for when we were in port and could cook. My goal was to make stuff we didn't mind eating cold, (as using the stove isn't ideal underway--at least while sailing) and found appetizing and at least semi nutritious. In addition to what I made, I also picked up some fresh fruit, cheese sticks, and carrots. I made: Thresher burgers (non Hamiltonians may know it as maid rites), pulled pork, dill pickle dip, sliced cheese and sausage, boiled eggs, and egg casserole. Mostly I was on the money. I bought pretzel thins for the dip, crackers for the cheese, and Hawaiian rolls for the meats. Plus we got fruit snacks and granola bars (you would think we would be sick of them, but no). 

For the entirety of our time on the Great Lakes, this is how it went. I would pop into a grocery store when we're in port and pick up ingredients to make another recipe so we weren't always eating the same thing. Last time I added a hot sausage dip and chicken salad. I would do all the cooking at the dock before we cast off and we would eat it all cold unless we were in port. 

I will say that our menu widened once again after we started on the Erie Canal were strictly motoring. I made chili, quesadillas, spaghetti, home made pizza, and some casseroles because the water was completely calm and I could actually cook underway. Three cheers for hot lunches and dinners!

Now it's a mixed bag and I suppose it will continue to be as much until we reach the Bahamas. With the transition back and forth from sailing and motoring as conditions warrant, we will be flexible. My goal is for us to always be satiated and for some sort of balance, especially for Fozel. We've been really lucky and I've been able to get plenty of fresh produce for him. He eats a fruit and a vegetable at every meal (except breakfast...I don't insist on the veggie then) and a glass of milk at least two of the three meals. When provisioning options are scarce or we are scraping the bottom of the cabinets, as we sometimes do (way more frequently than when we lived on land, I will say), we do eat canned veggies and fruit. Not my favorite options, but flexible we must be. I don't have a ton of cooking pans, and with only three small burners, a full stove is not realistic anyway. I cook food in shifts so it's not always piping hot, but it works. No one complains. I will say that my most valuable pan has turned out to be a little nonstick omelet pan. I use that thing for EVERYTHING. I make eggs, grilled cheese, and most importantly, to reheat leftovers. I'm telling you right now, I could not do it without this pan. Guys, how did people reheat leftovers before microwaves?? We never planned to take a microwave because 1) we don't have the space and 2) it pulls to much electricity, but now I think long and hard about what I cook in advance. What will and won't reheat well? You know what does't reheat easily? Meatloaf. At least not yet. I will do some noodling and get back to you guys but for now, meatloaf is going to have to be a cold leftover. 

sunday share!

Welcome to Sunday share! I'm going to be sharing some sort of "project" every Sunday in an effort to post more consistently and fill you in on what I've been working on.

This week's project is brought to you via a pinterest pin that I found a few months ago. I love reusable bags and I KNOW they'll be invaluable when we are schelpping groceries to and from Interlude on provisioning days. I've sewn a few from old signal flags in the past with great results but I wanted to attempt a different design. I'm particularly fond of the open weave ones for produce. I've seen a few variations, one using old tees (which I have yet to attempt) and at least two crocheting and knitting designs. I attempted this one. JoAnn's Fabric was having a super sale on yarn, so I got 6 skeins of the Sugar'n Cream 100% cotton yarn ($15 total. Score!), so I could make three of these bad boys. After the first go, I can see little "oopsies" I made and correct them for the next two, so over all, I think this is a winner. I started on Monday night, worked off and on through Wednesday, and finished up today. My hands were sore from another project I've got going, so my digits needed the break. Overall, I'd say I spent 7 hours? The open weave part crocheted up in a snap. I got three different colors but I am loving how the natural color looks. We'll see how it holds up after a few washes and or stains...

wish list part 1: the galley

There are PLENTY of things we will need for Interlude before we undertake any adventures in the spring/summer and luckily for us, Christmas will be here before we know it (INSANE! Seriously cannot believe it. Le sigh).

Josh is making a list and checking it twice by marking up a copy of Defender's catalog and I am beginning my list of "wants" as well, based on preference, and lots and lots of blog reading. The list will be divided into a few parts. Since I'm the kitchen expert, let's start there:

Dish rack (this one will require some searching, as the space for EVERYTHING in our galley is extremely precious so probably something foldable and stowable.)
Pressure cooker—As of now, I have no idea how to use one. I'm accepting applications for a tutor on how to get the most out of it.
Pots, pans and skillets—I am looking into various options for this. Some companies sell ones with removable handles that are nesting, which I like. However, the quality and sizes of pots and pans don't really mesh up with what I want. I'm also torn about whether or not I want nonstick (some blogs say it cuts down on water usage for cleanup). 
Baking pans—Since the oven is only 13x13x9, I will be limited. I think they're quarter sheet jelly roll pans (9 or 10x13) and they will all have lips to prevent dripping, also probably nonstick. I'm also going to have at least 2 casserole dishes (a 9x13 and either a square 8x8 or a 8x10?) and in my dreams, a pizza stone. That might be a no go, since I've only seen one.
Colander—I made the mistake of asking for some flat folding cookware including measuring cups and a colander for Christmas last year. While they are fine, they are made of silicone which holds onto greasy stuff (veggie oil, etc.) and are hard to get totally clean AND they don't really save me any space. Sad trumpet.
Microplane—So many uses and I've never had one!
Mixing spoons—Electricity is a hot commodity on a boat, so most likely I will not be taking a blender, mixer, or food processor, so that means I will be getting some kick ass arm muscles from whipping egg yolks and beating batter. It also means I need to: A) get used to beating batter by hand and B) find some spoons and spatulas that will make my baking life as simple as possible.
Cutting board—Something durable with a handle and ridge around the edge to prevent spillage.
Mixing bowls—Nonslip bottom, nesting and possibly a handle. Again, this is part of the "elbow grease" part of baking and I will probably buy a few pretty soon to see which style suits me best.
Knives—Still looking around. Definitely need a filleting knife, maybe a boning knife (and the accompanying knowledge of how to fillet a fish and make sushi!), and probably a cleaver. I have a few that I really like by Victorinox so I will probably start there. This also means we'll need a good non-electric sharpener.
Coffee maker—We already have begun to do some research on this. We'll probably end up with an Aeropress or a Bialetti stovetop espresso maker.
Thermal grocery bags—for all the cold shopping in the Caribbean heat!

I'm sure there are a ton of things I haven't even thought of, but it seems like a good start.