Provisioning Post 3
Jun. 14th, 2013 10:19 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tweedle2This time of year with all the boats leaving we're often gifted with ships stores that won't last till next year.
Tins are always welcome even if you're not completely sure what's in them. People have been all over before coming here and a bad photo and a description in Arabic isn't all that helpful.
Sometimes you have to google to find out how to use things.
I've been give two big containers of dried onions. I've never used anything like it before but they are coming in handy in the chilli I'm making for the passage down to Trinidad. I used them reconstituted to make onion bhaji for nibbles when we Skipper Tim over for drinks. We seldom have crisps on board, we begrudge the money and calories, but in twenty minutes I can have a plate of bhajis which are worth the calories. The dried onions made a much crispier bhaji that fresh.
Sometimes you can see why it hasn't been used.
Right now, I am eating the WORST muesli I have ever run across, but am compelled to eat it because it's got to be so good for you. It's a five grains muesli but none of those grains have been toasted or drizzled in honey or had tasty plump raisins added. Not quite what my early morning taste buds are yearning for - truly a bowl of bird food. And I never feel the desire to have a second bowl because the first one was so good. Unlike the crunchy granola that I eat at every opportunity until it's gone.
Sometimes you get lucky.
We often have Skipper Tim over for meals when he's in the area. He's getting ready for Stormbird to be hauled out for the summer. This means the freezer needs to be emptied and I offer cook meals there to help use the contents up. (We always have him over for dinner so it's a way he can reciprocate and we still end up with a good meal. I cook but he does the dishes. ;D) When he was listing what was in the freezer, he started with pork chops, minced beef, home-made spaghetti sauce that I could possibly improve on, stewing beef, etc...
Now, I've worked on this boat before and I know very well what might be in the freezer, so I hang on until he gets to 'A bag and a half of large prawns,' before I say, 'I can probably do something with those.'
We haven't had a prawn/shrimp in a very long time. So along with the snow peas, peppers, onions and the easy stir fry sauce recipe I always use it's so good, I fried the prawns in garlic and ginger, then stir-fried the veg and added the sauce. omg. It truly was the best stir-fry I've had in a long time. There was probably enough for six people, but the three of us ate every bit.
Most of the food stuffs on Stormbird is promised to Lance, his day help, and I wouldn't even have begrudged Lance the prawns if I hadn't seen them first. :D
We are now off tomorrow morning, Saturday, and will probably sail straight down to Trinidad in 3 days. We'll only stop briefly if it look like we're going to arrive at Chaguaramas, Trinidad in the dark.
Today, I'm cooking and baking and we're readying ourselves to go a first light. I have a thermos of yoghurt on the go and passion fruits and beautiful mangoes to flavour it with. Yum.
And best of all, I'm picking up a couple of memory sticks with the whole Game of Thrones Season 3 on them this evening at 5 from Don, Tim's scuba instructor. *GLEE*
So we'll see you later. :D
Tins are always welcome even if you're not completely sure what's in them. People have been all over before coming here and a bad photo and a description in Arabic isn't all that helpful.
Sometimes you have to google to find out how to use things.
I've been give two big containers of dried onions. I've never used anything like it before but they are coming in handy in the chilli I'm making for the passage down to Trinidad. I used them reconstituted to make onion bhaji for nibbles when we Skipper Tim over for drinks. We seldom have crisps on board, we begrudge the money and calories, but in twenty minutes I can have a plate of bhajis which are worth the calories. The dried onions made a much crispier bhaji that fresh.
Sometimes you can see why it hasn't been used.
Right now, I am eating the WORST muesli I have ever run across, but am compelled to eat it because it's got to be so good for you. It's a five grains muesli but none of those grains have been toasted or drizzled in honey or had tasty plump raisins added. Not quite what my early morning taste buds are yearning for - truly a bowl of bird food. And I never feel the desire to have a second bowl because the first one was so good. Unlike the crunchy granola that I eat at every opportunity until it's gone.
Sometimes you get lucky.
We often have Skipper Tim over for meals when he's in the area. He's getting ready for Stormbird to be hauled out for the summer. This means the freezer needs to be emptied and I offer cook meals there to help use the contents up. (We always have him over for dinner so it's a way he can reciprocate and we still end up with a good meal. I cook but he does the dishes. ;D) When he was listing what was in the freezer, he started with pork chops, minced beef, home-made spaghetti sauce that I could possibly improve on, stewing beef, etc...
Now, I've worked on this boat before and I know very well what might be in the freezer, so I hang on until he gets to 'A bag and a half of large prawns,' before I say, 'I can probably do something with those.'
We haven't had a prawn/shrimp in a very long time. So along with the snow peas, peppers, onions and the easy stir fry sauce recipe I always use it's so good, I fried the prawns in garlic and ginger, then stir-fried the veg and added the sauce. omg. It truly was the best stir-fry I've had in a long time. There was probably enough for six people, but the three of us ate every bit.
Most of the food stuffs on Stormbird is promised to Lance, his day help, and I wouldn't even have begrudged Lance the prawns if I hadn't seen them first. :D
We are now off tomorrow morning, Saturday, and will probably sail straight down to Trinidad in 3 days. We'll only stop briefly if it look like we're going to arrive at Chaguaramas, Trinidad in the dark.
Today, I'm cooking and baking and we're readying ourselves to go a first light. I have a thermos of yoghurt on the go and passion fruits and beautiful mangoes to flavour it with. Yum.
And best of all, I'm picking up a couple of memory sticks with the whole Game of Thrones Season 3 on them this evening at 5 from Don, Tim's scuba instructor. *GLEE*
So we'll see you later. :D
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no subject
Date: 2013-06-14 08:15 pm (UTC)The blackberries are ripe here and we have acres of them. I have the thorns in my hand to prove it! :D It's too hot to do much here so I think I'm going to introduce R to the joys of jelly making. I wish I could send you some! Blueberries are getting ripe too, though our transplants won't have enough this year to even make a cobbler. They shouldn't have produced any berries at all so I guess we're lucky.
Safe journey to Trinidad! I hope the markets are cheap and plentiful. :) And enjoy Game of Thrones!
no subject
Date: 2013-06-15 09:07 pm (UTC)Rhubard is what a really miss.
We only made it as far as Guadelope and are anchored in Deshaies. There would have been a mutiny if Tim hadn't decided that maybe we didn't want to do an overnighter at that. We had the biggest seas we've ever had the misfortune to be sailing into in 35 knot winds ( that's Force 8 on the Beuafort scale and a proper Gale!) it was okay, I mean you'd live, and I'll do it if I have to, but we don't have to, so we aren't. Tomorrow we'll head a little further south either The Saints off the southern tip of Guadelope or carry on for Dominica if it isn't too bad. We've got 2 weeks before we need to be n Trinidad so we'll take our time.
I might save the GofT until we're somewhere for a bit more tIme so I can sprint through them. :). Tim likes them to though so we'll probably watch them together,the first time for him and the second time for me. :D