Tyson helped us with fuel |
Now that there will be just two of us on the boat, we'll each cook on alternate days. We'll each be standing watch 12-hrs daily. Darker days and long watches outside (watching for ice) are ahead of us. The presence of a third person and only 6 hrs daily watch-keeping made it possible for me to play the piano and focus more on making tasty food. So in future we'll be eating and cooking for survival only … not for gourmet experiences. I know that some of my trusty women friends are reading not just for the adventure but (if they're sailors) for real tips to help them provision. Here's a list of the meals for lunch (L) and dinner (D) that we had over the last month that Claude was here. Listed also are *assorted spices*.
One month of Boat Menus
Su 28/07 {Bathurst I} L: sandwich (see after Menus list) Southern stew *chili flakes, cinnamon* D: Tuna capers parsley pasta
M 29/07 {travel} L: Southern stew toasted cheese D: Pork chermoula *curry powder, ground cumin, paprika, jalapeno peppers*
T 30/07 {Tay Bay} L: purple cabbage w mackerel soup D: CLAUDE - pizza (cheese & onion)
W 31/07 {Tay Bay} L: Split pea soup w ham D: Kashmir chicken *cardomon pods, cumin seeds, ground coriander*
Th 1/08 {Tay Bay}L: Pea soup D: Fish curry *kaffir lime leaves, fresh ginger, de-seeded red chili pepper, star anise, fennel seeds*
F 2/08 {travel} L: Pea soup D: Salmon/broccoli pasta
S 3/08 {Arctic Bay} L: Aubergine curry *medium curry* D: Salad, steak, potatoes, onions
Su 4/08 {Arctic Bay} L: Aubergine curry D: Cabbage, carrot, raisin salad: Mushroom pilau w. kippers *hot curry powder, cumin seeds, black mustard seeds*
M 5/08 {A.B.} L: Vegetarian goulash *smoked paprika, sun-dried tomato paste* D: Rogan Josh lamb w potatoes *purchased rogan josh curry paste*
T 6/08 {A.B.} L: Vegetarian goulash; D: CLAUDE tuna w shell pasta, black olives,pesto, lemon zest
W 7/08 {A.B.} L: Homemade vegetable soup D: Cabbage and carrot salad, Paella *chili powder, saffron*
Th 8/08 {A.B.} L: Veggie mulligatawny soup *curry powder, thyme* D: Paella, salad
F 9/08 {A.B.}L: Green pepper Mexican stir-fry w. cheese *cayenne pepper, cumin seeds* D: Chili crab *coriander, ginger, de-seeded green chili*
S 10/08 {travel} L: Bean & celery soup Ham n' cheese tortilla D: Stew w lamb, pork, carrots, red pepper potatoes, *star anise, cinnamon*
Su 11/08 {travel}L: Kipper beet and bean soup D: Ham, lentil and potato curry *medium curry powder*
M 12/08 {Scallon Cove} L: Salmon and celery soup *fresh frozen dill* D: carrot and cabbage salad, Steak, mash spuds, mushrooms
T 13/08 {Scallon Bay} L: Salmon soup; Claude makes his special tuna dinner
W 14/08 {Scallon Bay} L: Mackerel barley soup D: 'Chinese' rice w egg, soya sauce, peas, ham
Th 15/08 {Erebus & Terror Bay}L: Barley soup D: Chicken Thai curry w peppers, baby corn & spinach *Thai green curry paste, 2 red de-seeded piri-piri peppers*
F 16/08 {Scallon Cove} L: Barley soup D: Thai green curry w chicken
S 17/08 {travel} L: Thai soup w leftovers D: Chicken w tomatoes capers & pasta
Su 18/08 {travel} L: Vegetarian goulash D: Chinese rice
M 19/08 {Fort Ross} L: Vegetarian goulash D: Vegetarian goulash and chicken
T 20/08 {Brands Is} L: Acalephe over: salad: cabbage, apple, green pepper, raisins Chicken and tomatoes w rigatoni D: same as L
W 21/08 {Brands I.} L: Spanish rice D: Spanish rice with salmon
Th 22/08 {Brands} L: Green and yellow lentil curry D: Lamb w potatoes and green beans
F 23/08 {through Bellot, anchor Willis Bay} L: lentil curry w. fish D: Capers, tuna, parsley and rigatoni dish
S 24/08 {Willis Bay} L: Black bean soup D: Steak, potatoes, mushrooms
Su 25/08 {travel} L: Black bean soup D: Pasta w salmon and broccoli
M 26/08 {travel} L: Salmon corn chowder D: Lamb Jalfrezi *madras curry paste*
T 27/08 {travel}L: Salmon corn chowder; D: CLAUDE's special tuna pasta
Lunch: In addition to soup: sandwich consisting of: meat slice, cheese slice, mustard/mayo, either a green veggie or several tinned asparagus spears
4pm Snack: crackers with gorgeous Danish cheese and sausage, olives, sometimes veggies with a dip. Favoured dips: lentil dip *ground cumin, curry powder*; soft cheese dip: *sun-dried tomato, pesto sauce*
Dessert: mandarin oranges, berries (frozen), slice gingerbread, 1 spoon orange liquor; After 8 chocolate
Please note that many of these recipes have onions or garlic (or both). I also use a lot of ginger and of yoghurt (when I have it) to top-up soups or on specific ethnic recipes. Coconut milk is another favourite - it makes the curries much smoother and is essential in Thai food. I use dried soaked beans and make barley, black bean and lentil soups in the pressure cooker.
At any rate - as I said a few months ago - **Some Like it HOT!!!**
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At 28/08/2013 20:36 (utc) our position was 69°00.81'N 105°35.67'W