Friday, March 5, 2010
While underway, quick and easy was the ticket. The difference between a galley and a kitchen is that a galley moves, and while the boat is bobbing (or bucking) along, it can be tough to be below decks for too long, especially when it's hot out. If it wasn't too rough I tried to help with the cooking as much as I could. Once I got used to the gimbaled gas stove, it was pretty easy. With the pull of a pin, the whole unit could swing on an axis point, to compensate for the rocking waves. And little adjustable safety rods held the pots and pans in place. A pot of boiling water? No problem.
Win and Pam had been sailing in the Mediterranean for the last few years so their pantry was stocked with some nice foreign delicacies that came in handy for quick eats. One of my favorite meals was a couple tins of lemon and herb sardines, served on top of saltines with french mustard and tabasco. We ate salmon pate from France that came in a toothpaste-type tube, with a label that read, "Voulez-vous pate avec moi?" Surprisingly good. And Pammy used some little jars of pickled vegetable treasures for antipasti or a quick throw-together pasta dish.
If we were getting ready to set sail, we might make things that would keep well, and serve the leftovers while underway. Pammy baked wonderful banana bread in her convection/microwave oven. I made a big batch of bolognese sauce that stretched through a couple of dinners. A zucchini and goat cheese fritatta got us through breakfast one day and lunch the next.
Every sailor has their own approach to the galley. Thanks to our strategy of a well-stocked pantry we neither sacrificed nor starved on the boat. And like camping, we found that everything tastes better when you're dining al fresco.