Notes from the Galley

Simple.  Easy.  Delicious.  That's my criteria for the galley.

When we first started cruising, I wasn't sure about menu planning. Long term cruising is a definite challenge, stocking the pantry is an art.  But with weekend get-aways, you can afford the space a head of Boston lettuce and quart of fresh strawberries consume in the ice box.

Ah, the ice-box! Frozen water becomes a limited, magic commodity.  Constantly melting.  Feeding the cooler with blocks of ice, like stoking a box of coals. Chipping off ice for a tall glass of water with lime. Luscious luxury. 

I crave fresh fruit and vegetables.  The colour and crispness they bring to the plate.

Waking up on the boat in the mornings, I seem to have time to put together scrumptious breakfasts.  This morning was a fruitarian's feast.  Fresh squeezed orange & mango juice served with a bowl of strawberry, mango, banana & blueberry topped with  a sprinkle of sunflower seeds. 

I like to keep the pantry stocked so we don't need to do much in the way of grocery shopping before setting out for a weekend sail.  These days Knorr Swiss soups and Kitchens of India packets fill the shelf.  Both are tasty and you just need to heat and eat.  You don't need shore power to put together a meal, the propane stove works nicely.

Saturday night dinner at anchor was tandoori chicken, basmati rice, dal and papadams with cool cucumbers on the side…  Served with G & T’s & clinking ice cubes!

Leftovers made a tasty lunch for Sunday.