I knew that I’d enjoy cooking on the boat. The size and ingredient constraints, being outdoors, simple tools and equipment that can drive some batty is actually fun for me. These are problems that I enjoy solving.
Problems such as how to store and cook fragile eggs on a small boat, how to prepare things such as pasta, rice and beans in the shortest amount of time as possible — aka with the least amount of fuel so as to not run out. Well, I really enjoyed working these things out and making tasty food on the boat during our two-week sail in late September.
I’m not trying to say that our trip was all about food. Most of the time we were jibing and tacking for long stretches with little more than a piece of beef jerky hanging out of our mouths and exploring all sorts of amazing San Juan Islands including James, Lopez, Jones, San Juan, Sucia, Matia and Orcas. Along the way we saw pods of porpoises, lots of seals, sea lions, otters, blue herons, and even a bald eagle. Two weeks in the San Juan Islands treated us well.
When we were sailing Tyler was captain and I did as he said. When we were cooking I was captain and he did as I said. I know that you care about food and drink too so here’s a bit of what we prepared on the boat and saw and did along the way. Part three will soon follow…