Provisioning – How Is It Going?

Provisioning – Mid way through our Cruise

Here we are across the half way mark and it is time to review the provisions and how we are tracking for meals.

Not sure if I mentioned it earlier but the game plan was to have enough meat in the freezer and dried goods that we could get by with minimal desperate dashes to stores out in the Exumas. Partly to keep our time frame flexible and partly there just aren’t that many stores to call into! See sign below for an example!

Business acumen at its best!

So lists have been made, I have a meal plan for our next guests (arriving next week) and Paul and I are eating around it. I have enough meat in the freezer but will be happy to get fresh fruit and veg in GeorgeTown and DON’T FORGET THE MILK (see previous post on this:

Updated meat inventory

True confessions time –some days I am delighted with myself that I am turning out decent meals, three times a day no less, and other times I am so fed up with what’s in the cupboard I could scream. I cannot tell you “Oh, I wish I had ……” I am just bored with the whole food prep thing. Maybe I should have done more complete dishes ahead of time, that way I could just pull out a meal on days where I hate the galley.

Crab cakes and pepper salad
Stuffed salmon

I am baking my own bread, I make the dough in the bread maker then knead it and bake it in the convection oven and so far have been very pleased with the results. Which probably means the next three loaves will have to be passed off as flat bread but such is life. I even made a loaf as a gift to another boater who had none and couldn’t find any in Black Point. Now that’s gutsy!

Boat Made bread!

So, looking at the supplies, we should have brought more tea bags, cookies and paper towels (but don’t worry, I can get them in George Town) and will be taking 5lbs of sugar back home. Why I thought we needed 10lbs is one of life’s mysteries. All in all not too shabby an effort.

Water is also something to keep an eye on here. We have a big tank (350 gallons) and we are not forgoing showers or laundry but you need to monitor the levels so when you are somewhere with water supply you can fill up, not belatedly realize you should have done it yesterday. Many years ago we limped back to the U.S. from the Abacos with one gallon of distilled water between six of us, including the ability to flush the toilet, and I would be delighted to not repeat that day!

Anyway, this morning, feeling a little more like Martha Stewart, I have made potato salad and a pizza to freeze, I even remembered to use the fresh herbs! Did I mention that I planted and cultivated four herb pots before I left the US? Three have survived the salt air – the cilantro  unfortunately did not!

Mint, oregano, basil, and dead oregano!


Boat Made Pizza!
And calzones with the leftover pizza dough!

As an aside, teabags in Georgetown this time is a no-go, no “proper” tea so my sis in law is bringing some from Ireland. Phew!

More later!


One thought on “Provisioning – How Is It Going?”

  1. The tea situation ! OMG that is serious! Withdrawal headaches, grumpiness etc etc etc. If I can’t get to a kettle on getting out of bed and at 4 ish each day dont even ask. Xxxx

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