IV. Provisioning

My least favourite topic, as it involves shopping and cooking. In practice we shop about once a week for fresh vegetables, and also stock up on longer lasting foods. We first eat the fresh food, and then we look at the refrigerator ‘Oh it’s almost empty! Time to stock up’, buying more fresh food and longer lasting things. Now since we don’t really eat the longer lasting foods in a pace we eat the fresh stuff, that supply keeps piling up. We also forget what’s on board and buy more just in case. Now the boat is filled with pasta sauce, noodles, tea, toast, crisps, rice, snacks, olives, canned ravioli, etc. At least we won’t be hungry!

My plan for longer passages is to get a bit more structure into our provisioning. We will make a detailed shopping list, taking into account that we won’t feel like cooking when the sea is rough. Then we just tend to snack throughout the day without spending any more time in the galley than necessary. When the sea is rough, our fresh produce goes bad and we just live off ravioli, crisps, haribo (Thomas) and cookies. When the sea is calm, we just cook like normal. It’s even something which gets me slightly excited if I’m bored!

For cooking, we’ve got a gas stove. We’re using Campinggaz bottles of 2,75 litres, of which we have 3. They are quite expensive (20-25 euros), I guess the bigger propane tanks are a lot cheaper in use. But we’ve got this system and we’re not changing a running system! We change the gas bottle about every two to three weeks.

Back: III. Electricity

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