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Far Cry From Hungry

February 25, 2017

Far Cry From Hungry

Asked, "Do you make time to eat well?" I'll let you be the judge.


While at sea, and conditions are fair, food takes on extra meaning. It is an event, something we look forward to sharing, a form of artistic expression, and an avenue for engaging mind, senses, and body. Food also ties us to our heritage, reminding us of stories, memories, and time spent with special people.  Food preparation provides a sense of accomplishment in being able to make use of provisions in new and unique ways. No waste, new flavors, textures, colors, and smells.​

Provisioning while cruising has been thoughally enjoyable: taking advantage of local markets, loading the galley with unique and native staples from each country, joining known practices with locally shared ones. So, do we eat well while passage-making?      I'll let you be the judge.   


A snapshot of our menu while crossing the Atlantic:




7/01/16 - breakfast -green pepper, chorizo, onion,                                           emmental cheese omlet &                                               freshly baked bread                                         lunch - home-made garlic hummus with                                    julian cut zucchini, carrots, and                                        celery.                 

                  dinner - fresh caught seared tuna on a                                        salad (romaine, carrots, zucchini,                                    dried cranberries, emmental)              





6/30/16 - breakfast - steel-cut oats (extra large                                     raisins, chopped almonds, coconut,

                          real maple syrup, & milk)

                  lunch - pasta salad (carrots, celery,

                          zucchini, parsley, red cabbage, red

                          onion, emmental, green pepper,                                      fresh caught tuna)

                  dinner - lentils (onion, garlic, bay leaf,                                     tomatoes, home-made broth, wine, &                             carrots)






6/29/16 - breakfast - fresh-made yogurt with granola                                       and kiwi 

                  lunch - fish dip, cheese and fruit, fresh                                        papaya chutney, warm bread, fresh                                tomato bruschetta

                  dinner- seafood gumbo and wild rice                                          (lobster broth, albacore tuna -                                          caught, andouli sausage,                                                  fresh green beans, celery, onion)













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