What We Do
Cruisers have to know some tricks of cooking, as there are few pre-prepared meals down here. Fortunately, we have lots of time to prepare foods and can often make some really great treats. On the downside, I have never yet seen a cruising boat with an automatic dishwasher (Ocelot certainly doesn't have one.) We also have other chores aboard.
On most days, breakfast is a straightforward affair much like back home. The only difference is that we tend to do 'special' cooked breakfasts, such as cinnamon rolls or pancakes, far more often then back when we'd had school and work schedules. Most days, however, nobody really makes breakfast except to mix some powdered milk and perhaps cut open a papaya.
Immediately after breakfast, before school starts, Amanda and I have our morning chores. One of us washes the dishes (unless that person made a special breakfast) and the other one cleans Arthur's litter box and fills the sun-shower. The sun-shower is a plastic bag with a shower nozzle attached. It is designed to collect sunlight and absorb it, heating the water. The gravity-fed sun-shower is usually both warmer and more water efficient than our pressurized deck showers.
For lunch, we usually have something spread on crackers or bread, or sometimes homemade bread with cheese or something else baked in. Whoever had breakfast duty (making or washing up) does lunch, usually electing to prepare it rather than wash the dishes. Sometime around lunch I usually check and see if the watermaker should be run, and if we have enough electricity I start it up (this only takes a few minutes.)
Dinner is usually a large meal, and often requires the most preparation. The person who did 'cat and water' chores in the morning (not the one who did the first two meals) either makes or cleans up from dinner. We usually start making dinner about 1730, and eat between 1800 and 1830. Amanda and I switch off which chores we do every day.
I can't speak for other cruisers, but on Ocelot, we make a lot of desserts. Usually we have several things each week, almost always homemade. Since baking cookies, cakes, or more exotic treats are not chores per se, Amanda and my mom are the main dessert chefs (though I like to help out sometimes.) To spread the fun (and calories) we often have friends over for dessert.
On passage, meals and chores are much the same except that everyone is tired, and on a rough crossing, uncomfortable too. In rough seas, we tend to make simple, one-pot meals like canned soups or similar easy things. However, when we can spend the time in the galley, passage offers us an excellent opportunity to take the time needed for really nice meals.
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