| West Wight Potter Owner's Home Port Potter Articles Food & Provisioning ____________________________________________________________________________________________ ____________________________________________________________________________________________ |
Boat Food
Click onto Images for a larger view.
I believe I’m on firm ground if I say that most of us like to eat. It’s also true that many of us don’t give a lot of
thought to food until we are hungry! On land it’s a simple matter to satisfy those hungry pains by swinging by a
Wendy’s, or Pizza Hut. However, when on a small sailboat it’s a different matter.
When sailing or anchored in some inlet, should we be luckily enough to have a spouse or other companion, we
can look at them and ask what’s for breakfast, lunch, or dinner? Much of the time the actually provisioning of our
boats or the planning of the meals is not of much interest to us Captain’s of the Ship…until mealtime!
I thought it might be interesting to find out what the average sailboat skipper ate when he provisioned his boat
without help…or minimum help from his first mate.
When I asked for information on the subject of boat food, here is some of the replies I received, broken down
somewhat by the size of the sailboat.
Very Tiny Small Sailboats:
Other than some freak size sailboat designed to set world records, the smallest sailboat that I know of that has
been used for multi-day cruises, is the 8-foot home-built wooden Puddle Duck Racers (PDR). For the past two
years (2008 & 2009) several owners of these little boats have been entered, and have completed the Texas 200, a
five-day 200-mile voyage. In fact, the PDR members who sailed in the 2009 Texas 200 were given an Award by
the State of Arkansas for the bravery and dedication displayed by these members in coming to the aid of several
sailboats that were in distress. Check here to view award.
John Wright sailing his PDR in the 2008 Texas 200
Here is how some of the PDR boats were provisioned for the five-day event.
(1). Simplest was the provisions that Andrew Linn, Salem, Oregon carried and ate for five-days, for both the
2008 & 2009 Texas 200.
Andrew Linn's highly modified PDR that he sailed in the 2009 Texas 200.
Andrew ate five Clif Energy Bars a day. One at 6 Am, 10 Am, Noon, 3 PM, and the last one just before reaching
camp each evening. Andrew wrote me: “Clif Bars have a fair amount of nutritional content for the roughly 250
calories per bar. I also took a multivitamin, and drank two quarts of Tang per day, for about 160 calories per quart.
My idea is that sailing itself is not too stressful, so 1250 calories per day of Clif Bars and 320 calories per day of
Tang would be more than sufficient to sustain me for five–days.”
Andrew went on to say: “I’ve done the Texas 200 twice on this diet, and if I do the Texas 200 again, I’ll do this diet
again”.
(2). PDR Skipper John Wright of Bastrop, Texas (2008 Photo previously shown) took a more conventional
approach in his provisioning. Here is what John carried in the boat's small storage compartments:
5 cans Kipper snacks (smoked Herring)
1 jar Peanut Butter
1 loaf Whole wheat bread
A bunch 100-calorie snacks bags
5 pack Dehydrated soup
1-box Crunchy granola bars to taste
Large qty Coffee single bags
Several Juice cartons with straw attached
Several Oranges and apples
John wrote: “I bought some little juice cartons with the straw attached, but this turned out to be a bad idea because
the cartons create a lot of garage. On a boat garbage is bad!”
John also wrote: “ The only really important thing was coffee…several times a day. Made in the style of tea bags. I
have a large porcelain steel cup that I heated with Sterno that fits a little stand made for this purpose. It is light but
slow heating, especially in the wind. The dehydrated soup was heated the same way.”
Single Coffee Bags
Sterno Stove and Fuel Canister V14...John Wright's 2009 Texas 200 entry
(3). Kevin Allison of Houston, Texas provisioned his boat with backpacking Mountain House brand dehydrated
meals sold by Academy.
He liked the Beef Stroganoff, Chicken Teriyaki and Spaghetti the best.
Kevin wrote: “ I ate dehydrated backpacking meals, one in the morning and one in the evening. Each meal
provided right around 500 calories. I had a small camp stove that used Magic Heat (a Sterno type jelled alcohol
product). It took about 15 minutes to get the water hot enough to cook or make coffee with. That’s 30 minutes of
time that I had to take into account for before daybreak! Next year I’ll have a true backpackers stove that can boil
water in one to three minute.”
Magic Heat Stove on Fuel Canister
Magic Heat Advertisement Photo...it's doubtful Kevin ate that well!
“For coffee in the mornings I used Forger singles (tea bag like packets). I started with five gallons of water and
ended up using almost ten gallons from Sunday to Friday. I had small packets of energy drink type flavorings that I
would add to the water jug towards the end of the day for electrolytes and a change of taste!”
“As I heated and prepared my morning meal, I would work on my days snack bag. In the bag went trail mix with
dried fruits, beef jerky, cheese n crackers, a few chewy fruit candies and a couple of hard candies, all thrown
together for easy access throughout the day.”
“I would do it the same next year. I over packed this year (2009) planning for three meals a day for seven days.
Next year I would plan on two meals a day for seven days. I will use a better quality camp stove that will boil water
quickly so that I don’t have to get up quite so early!”
(4). Jason Nabors, of Somerset, Texas, wrote “ I started dieting in February so basically I had to watch how
many calories I was eating. Some people think you want to pack on the calories while camping, and I guess if you
are hiking, canoeing/kayaking, or mountain climbing this would be the case.
But sitting in a boat for a week, moving a rudder and adjusting a main sheet does not requite many calories.
According to my diet and weight I need a lot less than 2000 calories daily to function for a week, so this is what I
did:
I searched a favorite web site of mine that gives a calorie count of pretty much any food item that is carried by any
supermarket anywhere.
I found that the lowest calorie, most portable food, was the Backpackers Pantry Meals. They are like the Mountain
Home dehydrated meals. As a mater of fact, they are sold next to them in most of the Academy stores.
I thought these meals would be great…until I got them home and tried one! They were bad! They are a salty mass
produced mess, as bad, if not worse than a military M.R.E. I scrapped the ideal of eating these meals because the
last thing I wanted was to be sick on the Texas 200.
One day I was at my favorite camping store (AKA Dollar General) and as I was browsing their grocery isle to see if
I could supplement a meal or two with some of their high calorie meals. That is when I saw ZATARAINS Rice
Meals.
The ZATARAINS meals were 300 calories or less and they were not gourmet but leaps and bounds better than the
dehydrated camping meals they had at Academy. Not to mention they were only two-dollars each compared to the
six-dollars that was being charged for those crappy camping meals! I bought nine of them.
I also bought nine Tuna Pouches (70 calories each), and nine Special K Cereal pouches (100 calories each), as
well as bananas and grapefruit (about 80 calories each) To add favor to the Tuna my wife went to gas stations
that sold hot dogs and loaded up on free prepackaged condiments like relish, onions and prepackaged mayo.
These worked great for lunches.
I brought eight-gallons of water with me and I could have use another gallon. I also brought tea bags with me and
would open a gallon of water and add four tea bags to the water; I would place the cap back on the container and
let it sit in the cabin for about 30-minutes and VIOLA! Fresh sun tea!
Now, for the people who don’t know that STERNO stoves won’t really peculate a coffee pot. So here is what I did
to make coffee. Instead of taking a coffee pot, I would take a small pot and placed a permanent coffee filter in it. I
would then place three-tablespoons of ground coffee into the filter, and added water into the pot until it was about
¼-inch below the top of the coffee filter. I would then bring the water to a rolling boil, or at least close, and then
remove the filter (with coffee grounds) and set the filter on top of my coffee cup and pour the water/coffee through
the filter which filtered out all stray coffee grounds. Hurray! Coffee!
If you have room for a propane store and coffee pot on your boat, by all means take one. But, if you are in an eight-
foot box sailboat with limited space, Multi Taskers are important. I hope this information helps.”
Jason Nabors
MICRO & COMPACT CRUISERS:
Many owners of Micro and Compact sailboats have made multi-day voyages in their sailboats. Here is a sample of
the type of food they carry and eat.
(1)Here are comments offered by John Stevens, Precision 23.
“I precook all meals and freeze them. I put the meals in zip lock freezer bags.
I boil water and put the freezer bag in the water to heat the food, the hot water is later used for coffee or tea. For
ice, I freeze water bottles. As they thaw, they become my drinking water.
I do the same with lunch meats. I leave the bread out in the cabin. I per-measure the roast beef and cheese, put it
in a zip lock and freeze it. I take out the freezer bag in the morning and it's usually thawed by noon.
I also use two coolers. A large cooler and a small cooler used for the first day and night. That way, I don't have to
open the main cooler until the second day.
I keep the main cooler organized, grab the food for day 2 and close it! I have also used extra foam inside the main
cooler to make it even more effective.
The only meal I cook from scratch is breakfast. Eggs, pancakes (buy the just add water kind),- breakfast meats are
precooked and heated “
(2). John Madill, owner of P-15 Mackinac Dreamer, had this comment about eggs for breakfast:
“Use Egg Beaters. They come in a milk carton container, pint or quart size. Freeze a pint size and you will get
about 3 breakfasts from it. I find they taste good, and they're better for you.”
(3) Westcoaster, owner of a O’Day 19 wrote:
“Most of my cooking is one pot. I often cook instant white or brown rice, then before it's finished I add like a can of
salmon or tuna (which I buy on the Coast that is locally canned). Some veggies thrown in, I like cooked
pineapple....small cans of tomato sauce, etc.
The rice makes a good base for most anything and nowadays there's pouches of cooked meat of several varieties.
I have food allergies so always try to find foods 'not on my list'. I have never used freeze dried anything so can't
report on that.
Once in mid Pacific on a bigger boat I baked a two layer cake for a friend's birthday. I cooked it in one of those flip
over with a hinge in the middle omelet pans."
(4). It seems that Chuck Pierce of Aldebaran, Texas does most of the cooking on his P-19, and wrote:
“I normally cook twice a day when we are on the boat, breakfast and dinner. For breakfast it is usually eggs and
sausage, for dinner any number of things, but EVERYTHING has to be fixable in one pot or pan.
We normally keep a day cooler and a separate one that has the food in it that gets opened only once a day. In the
heat we have down here, we have to buy ice every 3 days, a small price to pay for such luxury.
Here are a couple of recipes:
Sausage and Egg Wraps
Takes one Teflon coated pan and a spatula. Spray the frying pan with Pam. Cut up 2 Jimmy Dean precooked
sausage links (their maple flavor is good) per person into 6-7 pieces each.
Brown over medium-high heat, then turn off burner and let stand for a minute or so.
Break 2 eggs per person into pan containing browned sausage and scramble thoroughly.
Turn burner back on and cook eggs to taste. Remove pan from heat,
Warm 8" flour tortilla directly on burner (on our stove you can do this, depends upon the stove). Spoon eggs and
sausage into tortilla and wrap-no plates, no forks. If you used enough Pam you can wipe the pan clean with a
paper towel.
My daughter came up with this:
Kristi Pierce's Presto Ravioli
Takes one pot and a serving spoon.
Put Bernoulli or any brand cheese ravioli into pot.
Add water to cover. Boil until tender, 5-10 minutes depending upon quantity. Drain well.
Add Bernoulli premixed pesto and stir until all ravioli is coated.
Serve with whatever bread, crackers, and wine you have on board.
Not quite as easy to clean up, but this stuff is really good!”
(5). On the subject of Ice Ray Frechnette wrote:
Block ice lasts considerably longer than cubes. Draining melt water adds considerably to number of days the ice
will last as well.
A block of ice will last longer in a 200 degree oven than in a tub of cool water.
I use an Igloo Maxcool cooler rated to keep food cold 5 days in 90 degree heat.
Basically it has more insulation that other lesser coolers.
So much determines how long a cooler keeps ice.
How full the cooler is, what temps foods were at when placed in, ambient air temps, Solar gain or not, how often
you enter the cooler.
With our Maxcool cooler we can last 5 days without any bought ice.
We typically cook foods we will eat at home and freeze it in day portions. We also freeze drinks in qt containers to
include water and Gatorade.
Maxcool Cooler is generally packed full of frozen food.
Each night before bed, we pull out rations for the next day and place it in our daily duty cooler. This cooler that has
stuff we want to keep cool but is not frozen. By lunch the foods are generally sort of thawed out and the water and
drinks are starting to thaw.
Sometimes we have the prior days drinks ready to go while the new days are still providing cool...
All in all it works well for us, and the frozen cooler still has frozen stuff in it 4-5 days later when we do home.
It is entirely possible to do without ice and pack food that needs no refrigeration such as small packages of
Velveeta cheese, small cans of spaghetti sauce, pasta, canned vegetables, Spam, onions, garlic, evaporated milk,
flour, rice, sugar, oil, a Oatmeal packets, canned fish, salmon and mackerel,"
If you have a simple one-pot recipe, or some simple method of cooking, that you
would like to share with other sailing folks, please send the information to Bill Nolen
at BGN5731@aol.com
Click onto Images for a larger view.
I believe I’m on firm ground if I say that most of us like to eat. It’s also true that many of us don’t give a lot of
thought to food until we are hungry! On land it’s a simple matter to satisfy those hungry pains by swinging by a
Wendy’s, or Pizza Hut. However, when on a small sailboat it’s a different matter.
When sailing or anchored in some inlet, should we be luckily enough to have a spouse or other companion, we
can look at them and ask what’s for breakfast, lunch, or dinner? Much of the time the actually provisioning of our
boats or the planning of the meals is not of much interest to us Captain’s of the Ship…until mealtime!
I thought it might be interesting to find out what the average sailboat skipper ate when he provisioned his boat
without help…or minimum help from his first mate.
When I asked for information on the subject of boat food, here is some of the replies I received, broken down
somewhat by the size of the sailboat.
Very Tiny Small Sailboats:
Other than some freak size sailboat designed to set world records, the smallest sailboat that I know of that has
been used for multi-day cruises, is the 8-foot home-built wooden Puddle Duck Racers (PDR). For the past two
years (2008 & 2009) several owners of these little boats have been entered, and have completed the Texas 200, a
five-day 200-mile voyage. In fact, the PDR members who sailed in the 2009 Texas 200 were given an Award by
the State of Arkansas for the bravery and dedication displayed by these members in coming to the aid of several
sailboats that were in distress. Check here to view award.
John Wright sailing his PDR in the 2008 Texas 200
Here is how some of the PDR boats were provisioned for the five-day event.
(1). Simplest was the provisions that Andrew Linn, Salem, Oregon carried and ate for five-days, for both the
2008 & 2009 Texas 200.
Andrew Linn's highly modified PDR that he sailed in the 2009 Texas 200.
Andrew ate five Clif Energy Bars a day. One at 6 Am, 10 Am, Noon, 3 PM, and the last one just before reaching
camp each evening. Andrew wrote me: “Clif Bars have a fair amount of nutritional content for the roughly 250
calories per bar. I also took a multivitamin, and drank two quarts of Tang per day, for about 160 calories per quart.
My idea is that sailing itself is not too stressful, so 1250 calories per day of Clif Bars and 320 calories per day of
Tang would be more than sufficient to sustain me for five–days.”
Andrew went on to say: “I’ve done the Texas 200 twice on this diet, and if I do the Texas 200 again, I’ll do this diet
again”.
(2). PDR Skipper John Wright of Bastrop, Texas (2008 Photo previously shown) took a more conventional
approach in his provisioning. Here is what John carried in the boat's small storage compartments:
5 cans Kipper snacks (smoked Herring)
1 jar Peanut Butter
1 loaf Whole wheat bread
A bunch 100-calorie snacks bags
5 pack Dehydrated soup
1-box Crunchy granola bars to taste
Large qty Coffee single bags
Several Juice cartons with straw attached
Several Oranges and apples
John wrote: “I bought some little juice cartons with the straw attached, but this turned out to be a bad idea because
the cartons create a lot of garage. On a boat garbage is bad!”
John also wrote: “ The only really important thing was coffee…several times a day. Made in the style of tea bags. I
have a large porcelain steel cup that I heated with Sterno that fits a little stand made for this purpose. It is light but
slow heating, especially in the wind. The dehydrated soup was heated the same way.”
Single Coffee Bags
Sterno Stove and Fuel Canister V14...John Wright's 2009 Texas 200 entry
(3). Kevin Allison of Houston, Texas provisioned his boat with backpacking Mountain House brand dehydrated
meals sold by Academy.
He liked the Beef Stroganoff, Chicken Teriyaki and Spaghetti the best.
Kevin wrote: “ I ate dehydrated backpacking meals, one in the morning and one in the evening. Each meal
provided right around 500 calories. I had a small camp stove that used Magic Heat (a Sterno type jelled alcohol
product). It took about 15 minutes to get the water hot enough to cook or make coffee with. That’s 30 minutes of
time that I had to take into account for before daybreak! Next year I’ll have a true backpackers stove that can boil
water in one to three minute.”
Magic Heat Stove on Fuel Canister
Magic Heat Advertisement Photo...it's doubtful Kevin ate that well!
“For coffee in the mornings I used Forger singles (tea bag like packets). I started with five gallons of water and
ended up using almost ten gallons from Sunday to Friday. I had small packets of energy drink type flavorings that I
would add to the water jug towards the end of the day for electrolytes and a change of taste!”
“As I heated and prepared my morning meal, I would work on my days snack bag. In the bag went trail mix with
dried fruits, beef jerky, cheese n crackers, a few chewy fruit candies and a couple of hard candies, all thrown
together for easy access throughout the day.”
“I would do it the same next year. I over packed this year (2009) planning for three meals a day for seven days.
Next year I would plan on two meals a day for seven days. I will use a better quality camp stove that will boil water
quickly so that I don’t have to get up quite so early!”
(4). Jason Nabors, of Somerset, Texas, wrote “ I started dieting in February so basically I had to watch how
many calories I was eating. Some people think you want to pack on the calories while camping, and I guess if you
are hiking, canoeing/kayaking, or mountain climbing this would be the case.
But sitting in a boat for a week, moving a rudder and adjusting a main sheet does not requite many calories.
According to my diet and weight I need a lot less than 2000 calories daily to function for a week, so this is what I
did:
I searched a favorite web site of mine that gives a calorie count of pretty much any food item that is carried by any
supermarket anywhere.
I found that the lowest calorie, most portable food, was the Backpackers Pantry Meals. They are like the Mountain
Home dehydrated meals. As a mater of fact, they are sold next to them in most of the Academy stores.
I thought these meals would be great…until I got them home and tried one! They were bad! They are a salty mass
produced mess, as bad, if not worse than a military M.R.E. I scrapped the ideal of eating these meals because the
last thing I wanted was to be sick on the Texas 200.
One day I was at my favorite camping store (AKA Dollar General) and as I was browsing their grocery isle to see if
I could supplement a meal or two with some of their high calorie meals. That is when I saw ZATARAINS Rice
Meals.
The ZATARAINS meals were 300 calories or less and they were not gourmet but leaps and bounds better than the
dehydrated camping meals they had at Academy. Not to mention they were only two-dollars each compared to the
six-dollars that was being charged for those crappy camping meals! I bought nine of them.
I also bought nine Tuna Pouches (70 calories each), and nine Special K Cereal pouches (100 calories each), as
well as bananas and grapefruit (about 80 calories each) To add favor to the Tuna my wife went to gas stations
that sold hot dogs and loaded up on free prepackaged condiments like relish, onions and prepackaged mayo.
These worked great for lunches.
I brought eight-gallons of water with me and I could have use another gallon. I also brought tea bags with me and
would open a gallon of water and add four tea bags to the water; I would place the cap back on the container and
let it sit in the cabin for about 30-minutes and VIOLA! Fresh sun tea!
Now, for the people who don’t know that STERNO stoves won’t really peculate a coffee pot. So here is what I did
to make coffee. Instead of taking a coffee pot, I would take a small pot and placed a permanent coffee filter in it. I
would then place three-tablespoons of ground coffee into the filter, and added water into the pot until it was about
¼-inch below the top of the coffee filter. I would then bring the water to a rolling boil, or at least close, and then
remove the filter (with coffee grounds) and set the filter on top of my coffee cup and pour the water/coffee through
the filter which filtered out all stray coffee grounds. Hurray! Coffee!
If you have room for a propane store and coffee pot on your boat, by all means take one. But, if you are in an eight-
foot box sailboat with limited space, Multi Taskers are important. I hope this information helps.”
Jason Nabors
MICRO & COMPACT CRUISERS:
Many owners of Micro and Compact sailboats have made multi-day voyages in their sailboats. Here is a sample of
the type of food they carry and eat.
(1)Here are comments offered by John Stevens, Precision 23.
“I precook all meals and freeze them. I put the meals in zip lock freezer bags.
I boil water and put the freezer bag in the water to heat the food, the hot water is later used for coffee or tea. For
ice, I freeze water bottles. As they thaw, they become my drinking water.
I do the same with lunch meats. I leave the bread out in the cabin. I per-measure the roast beef and cheese, put it
in a zip lock and freeze it. I take out the freezer bag in the morning and it's usually thawed by noon.
I also use two coolers. A large cooler and a small cooler used for the first day and night. That way, I don't have to
open the main cooler until the second day.
I keep the main cooler organized, grab the food for day 2 and close it! I have also used extra foam inside the main
cooler to make it even more effective.
The only meal I cook from scratch is breakfast. Eggs, pancakes (buy the just add water kind),- breakfast meats are
precooked and heated “
(2). John Madill, owner of P-15 Mackinac Dreamer, had this comment about eggs for breakfast:
“Use Egg Beaters. They come in a milk carton container, pint or quart size. Freeze a pint size and you will get
about 3 breakfasts from it. I find they taste good, and they're better for you.”
(3) Westcoaster, owner of a O’Day 19 wrote:
“Most of my cooking is one pot. I often cook instant white or brown rice, then before it's finished I add like a can of
salmon or tuna (which I buy on the Coast that is locally canned). Some veggies thrown in, I like cooked
pineapple....small cans of tomato sauce, etc.
The rice makes a good base for most anything and nowadays there's pouches of cooked meat of several varieties.
I have food allergies so always try to find foods 'not on my list'. I have never used freeze dried anything so can't
report on that.
Once in mid Pacific on a bigger boat I baked a two layer cake for a friend's birthday. I cooked it in one of those flip
over with a hinge in the middle omelet pans."
(4). It seems that Chuck Pierce of Aldebaran, Texas does most of the cooking on his P-19, and wrote:
“I normally cook twice a day when we are on the boat, breakfast and dinner. For breakfast it is usually eggs and
sausage, for dinner any number of things, but EVERYTHING has to be fixable in one pot or pan.
We normally keep a day cooler and a separate one that has the food in it that gets opened only once a day. In the
heat we have down here, we have to buy ice every 3 days, a small price to pay for such luxury.
Here are a couple of recipes:
Sausage and Egg Wraps
Takes one Teflon coated pan and a spatula. Spray the frying pan with Pam. Cut up 2 Jimmy Dean precooked
sausage links (their maple flavor is good) per person into 6-7 pieces each.
Brown over medium-high heat, then turn off burner and let stand for a minute or so.
Break 2 eggs per person into pan containing browned sausage and scramble thoroughly.
Turn burner back on and cook eggs to taste. Remove pan from heat,
Warm 8" flour tortilla directly on burner (on our stove you can do this, depends upon the stove). Spoon eggs and
sausage into tortilla and wrap-no plates, no forks. If you used enough Pam you can wipe the pan clean with a
paper towel.
My daughter came up with this:
Kristi Pierce's Presto Ravioli
Takes one pot and a serving spoon.
Put Bernoulli or any brand cheese ravioli into pot.
Add water to cover. Boil until tender, 5-10 minutes depending upon quantity. Drain well.
Add Bernoulli premixed pesto and stir until all ravioli is coated.
Serve with whatever bread, crackers, and wine you have on board.
Not quite as easy to clean up, but this stuff is really good!”
(5). On the subject of Ice Ray Frechnette wrote:
Block ice lasts considerably longer than cubes. Draining melt water adds considerably to number of days the ice
will last as well.
A block of ice will last longer in a 200 degree oven than in a tub of cool water.
I use an Igloo Maxcool cooler rated to keep food cold 5 days in 90 degree heat.
Basically it has more insulation that other lesser coolers.
So much determines how long a cooler keeps ice.
How full the cooler is, what temps foods were at when placed in, ambient air temps, Solar gain or not, how often
you enter the cooler.
With our Maxcool cooler we can last 5 days without any bought ice.
We typically cook foods we will eat at home and freeze it in day portions. We also freeze drinks in qt containers to
include water and Gatorade.
Maxcool Cooler is generally packed full of frozen food.
Each night before bed, we pull out rations for the next day and place it in our daily duty cooler. This cooler that has
stuff we want to keep cool but is not frozen. By lunch the foods are generally sort of thawed out and the water and
drinks are starting to thaw.
Sometimes we have the prior days drinks ready to go while the new days are still providing cool...
All in all it works well for us, and the frozen cooler still has frozen stuff in it 4-5 days later when we do home.
It is entirely possible to do without ice and pack food that needs no refrigeration such as small packages of
Velveeta cheese, small cans of spaghetti sauce, pasta, canned vegetables, Spam, onions, garlic, evaporated milk,
flour, rice, sugar, oil, a Oatmeal packets, canned fish, salmon and mackerel,"
If you have a simple one-pot recipe, or some simple method of cooking, that you
would like to share with other sailing folks, please send the information to Bill Nolen
at BGN5731@aol.com
