Howard Audsley wrote:
The recent (No. 59) edition of Small Craft Advisor had a couple articles of interest to me.
One was Jerry's discussion of interior layouts ...........sleeping in the cockpit is doable in a lot of places, but anchored out in a mosquito infested backwater during a downpour so hard you can't see the front of the boat will give you an appreciation for a comfortable, dry berth down below!
The other was Jan Nicolaisen's article on food options for long term cruising without ice. He presented some interesting and creative options, but unachievable in a lot of places. Short of a health food store or making your own, I don't know where you are going to find whole grain, sour dough rye, buttermilk powder or any nut butters other than peanut. Nothing like that is stocked in our stores, and I doubt you will find stuff like that in the little food stores in small towns along the cruising grounds. I will resort to eating mustard on cabbage on St. Patrick's Day, but that's about it.
So what interesting food options do you folks use that does not require refrigeration? I already carry sardines and crackers, red wine, rum (straight from the bottle), etc. I have not yet succumbed to warm beer and the water I'm in is warm enough to swim in unless you go deep, so beer would not appear to be an option (at least for me). I've switched from butter to extra light olive oil. I can eat SPAM, but not the whole can at once.
So I still lug around a 48 quart Igloo cooler, and it's in the way all the time. If I could throw that overboard, it would be a relief.
Any ideas?
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Hi Howard, For starters: cans of tuna fish (or the new pouches which I think are even smaller in quantity than are the cans) canned spaghetti / or similar product try a camping out fitters such as EMI, or Cabela's and see what sort of provisions they have that don't require refrigeration. The hunters / fishermen / backpackers all have the same problems. Connie