One of the things I learned travelling down the ICW, Florida, and the Bahamas on Petillant involved our meals. I did not want to do any cooking that used lots of pots and pans, numerous ingredients, or took a lot of time. I also wanted to try the local foods and restaurants along the way and provision with what was available. Now thinking of what to stock to head south more thoughts come to mind. I do not want to haul a lot of food from shore on the dingy and I want to be prepared to deal with any fish we catch. Also as we will be in European waters, I should not depend on buying ice and we do not have a freezer. So in planning the provisioning, I have tried to stow what will be useful (and heavy) staples such as canned chick peas and pasta and leave a lot to what we will find in the markets along the way. At this point we have everything on board that I think is sufficient and we will see how it goes. Natalie had the guys label all the food brought on board before they took off from Stuart. It works really well.
No comments:
Post a Comment