Tuesday, January 11, 2011

Preparing for the Atlantic passage

Pan fried chicken legs with chinese mushrooms and scallions in a hot pepper-sauce.

And that was today's lunch.

As we're about to leave for the Atlantic crossing very soon (tomorrow or Thursday that is), we are now busy with the final planning of the food provisioning for the 18-22 days we will spend on the ocean.

It is a pity that fresh meat isn't lasting for more than the first five days or so and that many vegetables will go bad after 14 days, but we'll manage well with other reserves. What we've been focusing on mostly is to make sure there is enough fresh water (around 100 liters ((26 US gallons)) of reserves in bottles and folding water jugs in case the watermaker would fail), enough pasta/rice/potatoes/beans/noodles/cous cous/cereals/dried fruit/dried vegetables/dried mushrooms/juice/UHT milk and cream for the double of the time we'll be spending on the sea, plenty of baking supplies in case I get baking cravings and obviously everything needed to make some nice fish dishes like lemon juice, coco flakes, garlic, spices, dried basilica and other herbs, soya, wasabi, rice vinegar etc.. With these things we'll be perfectly settled. Will show some pics of how we're storing all of this in the boat, later on. /Taru

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