This takes a bit of planning due to the constraints of our small fridge and freezer but we have lots of room for dry goods. I have about 50 recipes from Cooking Light and I wish that I could say that I’ve used all of them like the blogger/chef Julie in the movie, Julie and Julia. I stock up with these recipes in mind and it makes life simpler.
Our 6,000 mile trip has placed us within the vicinity of grocery stores most weeks. The problem is how to get to the store without a car. We walk, bike, have a push cart and about every 6 weeks, rent an Enterprise car to really load up. I should have taken a picture of this as we come back with a mountain of food that has to find a home somewhere aboard little Baby Grand. We discard all cardboard to decrease the bulk and this also cuts down on the chance that we will be taking bugs on board. Our cabinets and bins are organized for paper products, cans, soda, snacks etc., but if you looked inside, it might not look too organized. I keep a list of products we’ve used just like at home so the grocery list is already done. Bread is probably the hardest thing to keep fresh so we use Joseph’s Pitas which have a longer shelf life and are only 60 calories each.
We eat out about 1X per week which is a budgetary decision. Eating out costs as much or more than docking in a marina for a night so we try not to do both. We make it a social occasion with other boaters. The boating community is big on pot-lucks and I have standard recipes (broccoli salad, party bean dip, pasta salad) for these. I will not win the gourmet award with these but I have to accept the limits of my supplies.
We have another week before we haul-out, the food supplies are dwindling and it is time for creativity to use as much in the fridge and cabinets as possible. Here I am making a Boboli Hawaiian pizza with leftover sauce, canned pineapple and ham. Pretty good. We’ll donate all our unopened non-perishable goods to a food shelf.
We have lived well the past year and sharing the evening meal together has been a highlight. There is nothing like the backdrop of a beautiful waterway and good company to end the day.
Our 6,000 mile trip has placed us within the vicinity of grocery stores most weeks. The problem is how to get to the store without a car. We walk, bike, have a push cart and about every 6 weeks, rent an Enterprise car to really load up. I should have taken a picture of this as we come back with a mountain of food that has to find a home somewhere aboard little Baby Grand. We discard all cardboard to decrease the bulk and this also cuts down on the chance that we will be taking bugs on board. Our cabinets and bins are organized for paper products, cans, soda, snacks etc., but if you looked inside, it might not look too organized. I keep a list of products we’ve used just like at home so the grocery list is already done. Bread is probably the hardest thing to keep fresh so we use Joseph’s Pitas which have a longer shelf life and are only 60 calories each.
We eat out about 1X per week which is a budgetary decision. Eating out costs as much or more than docking in a marina for a night so we try not to do both. We make it a social occasion with other boaters. The boating community is big on pot-lucks and I have standard recipes (broccoli salad, party bean dip, pasta salad) for these. I will not win the gourmet award with these but I have to accept the limits of my supplies.
We have another week before we haul-out, the food supplies are dwindling and it is time for creativity to use as much in the fridge and cabinets as possible. Here I am making a Boboli Hawaiian pizza with leftover sauce, canned pineapple and ham. Pretty good. We’ll donate all our unopened non-perishable goods to a food shelf.
We have lived well the past year and sharing the evening meal together has been a highlight. There is nothing like the backdrop of a beautiful waterway and good company to end the day.
