provisioning for boat trip need help

I would think that you would provision twice. Yes?

quote:

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3+4=7 total

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Is what I am assuming is implied. 3 there and 4 back.

Will you be fishing at all?

Gotta tell this true story. When Wm. F. Buckley, Jr. died his son, Christopher wrote about his fondest memories with his father.

They went sailing a lot. Just the two of them along the Atlantic coastline.

One night they looked in the pantry for dinner and it was just boring canned stuff. Bill Buckley said, 'let's have lobster'.

He searched for some floats indicating lobster traps set by fishermen who would come by later. Stealing from a trap is illegal and immoral. So, Bill brought up a trap with two lobsters, took them and then placed two bottles of really expensive champagne in the traps as payment.

Wouldn't you love to see the fisherman's expression when he pulled his trap up.

Bread will last 4 days, no problem. Freeze more and thaw and it will go the remainder. You cand do some high end sandwiches or poboys.

I would premake as much as possible and freeze.

Gumbo (as suggested earlier), then just do rice before serving, Lasagna, Chicken Spaghetti,and Chili can all be premade and frozen.

I would do typical breakfast fare in the mornings; eggs, bacon, sausage, toast/biscuits. Premake some pancake batter. You can even get all gourmet with it (blueberrm chocolate, etc.)

Can't you restock in Tampa?

Agree on the gumbo. That was the first thing that came to mind. The frozen gumbo will act as ice for a while and keep other things cold.

You could make a good roast and gravy, slice it up and freeze it in the gravy for poboys. Since the poboy bread is more perishable, just make those as one of the first meals.

One dish meals like lasagna, as suggested, are good ideas.

Chili is another good idea. Can be pre-made and frozen. You can probably make guac on board and the garnishes are not a problem.

If you look in the recipe book for my white bean chili recipe, that can be frozen before you add the cheese and sour cream. Another one dish option rather than the other chili if you prefer.

A beef stew would freeze pretty well, also.

You could probably pre-make fajita meats and freeze. The veggies might not be as optimal, but defrost, warm and serve would still work.

If you have room to pack a good quality smoked turkey or smoked ham, those meats would be good sandwiches and they have a longer life, having been smoked. You could pre-slice and pack already sliced to save space.

Put on the bottom as your last meal five really nice filets and in cub bard five nice baking potatoes.

A good celebratory end of cruise meal. Save a good bottle of wine for this one.

No fishing, No grill. We'll be 3 days to Pensacola and 4 days to St. Pete. We could do it sooner if winds are kind but in planning I'm going long. I'm not counting on reprovisioning in Pensacola more than Ice.
I believe it's H on the B'walk, not my ride. 2nd stint as crew. I did 13 days aboard 6 down and 7 back from Jamiaca in Feb aboard same boat. Musica 38 Aredoyne.
I'm planning on pulled pork on bun. Pondering Gumbe undecided about boiling rice if it gets snotty. I am planning on a frozen Lasagna to run the tinker toy over an hour and plan that on coldest day. This is a race boat so there isn't a lot of galley.
I'm good freezing egg-beaters making breakfast wraps and I figure to feed that to em' more than once. I just don't want to make a 10 gal casserole, I'd like to be kind of original.

Hey, Nimble...I also sail the 30ft Catalina on "C" named Quest. I have done the Harvest Moon Regatta last 8 yrs aboard her, she's on "C"

I may have to do this without the oven...ouch