Given that there is only two more weeks until the first departures, let’s spend a bit of time on the necessary provisions for our Atlantic crossing. We have already given some advice for your shopping, but we can’t omit what will happen after this.
First of all, you will be obliged to face the stowage of a such incredible quantity of food. It is a physical work, but there are some theoretical rules to observe. Remove labels from all the containers you stow in the bilges: movement and rubbing can in fact remove paper and let it obstruct the strainers. Of course, write on the cans what they contain…
Dry fruits and vegetables well before stowing them, otherwise they risk to get moldy. So, lay them on the cockpit, the gangways, anywhere you can dry. If you have enough time, create a small hammock to hang the fruit: this way, it will dry and it will last more.
Once at sea, unless you are vegetarian, you will desire to fish. But don’t hope too much … You may sail with leading wind, pushed by the Atlantic wave. So, you will be obliged to slow down and stop your boat when fish bites. Fish must be killed and washed immediately and carefully, otherwise you risk to cut your hands or fingers.
So, be careful and avoid to hurt yourself for a dolphinfish fillet.
A good friend is the pressure cooker, trustworthy travelling companion of all sailors. We have already talked about it as one of our favourite gadgets, even if not glamorous. Its use is comfortable on board because, even if the pot reverses, the contents will remain inside. In addition to this, it reduces the cooking time with a consequent gas saving.
You can even make bread. In fact, the fresh bread will finish early, the sliced one will get moldy after only few days. But you have the most important ingredient: time. Making bread is funny and easy.
Here you are a receipt I love particularly and always successful… Whether you set sail to Caribbean or not, I suggest to try.
Knead 1 Kg of flour, 1 teaspoon of salt, 1/2 litre of lukewarm water and some oil in a big bowl. Then, add yeast. Knead, cover with a rag and let stand for about 3-4 hours. Divide the mixture into 2 loafs, let stand one-half hour and finally bake at 220 degrees for 50 minutes.