First, a quick note on other topics . . .
We always love getting your comments and notes and never more so than the thoughtful words you sent after Chauncy’s passing. Thank you for your stories, your wisdom and your kindness.
A few of you have expressed concern about our safety in light of all the hurricanes currently swirling across the oceans. Pilot charts graphically represent weather data as well as information about seas and currents by area and by month–in essence, they show us weather probabilities. We spent a lot of time with pilot charts while planning our voyage as we have a strong desire to avoid hurricanes. Luckily, hurricanes (called cyclones here and typhoons in the Indian and Western Pacific Oceans) are fairly predictable. We’re in the southern hemisphere now, while the hurricanes are in the northern hemisphere. Come the end of October, we’ll begin to work our way east again toward the Marquesas, and we’ll leave the southern hemisphere by the end of November, not crossing to Hawaii until December, when hurricanes would be extremely rare. Then we’ll leave Hawaii late spring before the summer hurricane season begins there.
So no hurricanes, but the past couple weeks have been marked by many days of strong winds. After a plague of flying insects descended on us in Raiatea one night and proceeded to lose their wings by the million on our boat (we are hoping they were anything but termites), we headed to Taha’a, the island that shares Raiatea’s lagoon.
Despite the winds, we circumnavigated the island, visited an off-lying motu, climbed inland, and hitchhiked a lot.
The hitchhiking has turned out to be a way to meet some wonderful people, from the English teacher who invited us to go paddling with her va’a team on Raiatea, to the vice-mayor of Taha’a who opined about the delicate balance between economic growth and traditional life on the island.
Jason left for the States yesterday, and Arlo and Alma and I are thinking of him, Nancy and Chris in Connecticut. We wish we were there, of course, but we are spending the time in Raiatea well. In addition to doing some exploring, we’ll be catching up on a bit of schoolwork and tackling some projects we’d been putting off.
Alma and I wrote the following blog entry together—Part I is Alma’s take on eating aboard Debonair, while Part II follows up with my thoughts on shipboard cooking. Enjoy–-and send us a comment if you have the chance.
PART I: EATING
–byAlma
If I could go home for 24 hours, one of the first things that I would do is go to our favorite taqueria and get a burrito. Then, I’d go get a bagel, and finally, I would get lots of cold grapes and berries. I haven’t had any of those things for almost a year. Food on the boat is different from home, but it’s great, and when we get back home, I’m sure I’ll miss baguettes and pamplemousse too!
The differences between eating on the boat, and eating at home vary depending on where we are. For example, in Mexico we ate more guacamole than we do at home. In the mountainous islands of French Polynesia, there’s a lot more fruit than at home, but fewer vegetables… and not an avocado in sight!
In the Tuamotus, we ate less fruits and vegetables than we did at home. And in general, we have been eating more canned stuff, such as canned beans, canned pineapple, and canned chicken. My mom is great at using these new ingredients to make something new and wonderful every day!
Some of my favorite foods on the boat are rainy day popcorn, piles of fruit, pasta, and baguettes. When it’s rainy, and we huddle up down below with popcorn… I love it! On the other hand, when it’s hot outside, and there are piles of fruit on the table, I love that too! My favorite fruits have been papaya and pineapple.
When it comes to pasta, I’ll take it any way! On baguettes, I like to put Nutella, butter and jam, or poisson cru!
So it’s all different and it’s all good. Eating on the boat changes from place to place. We have gotten to try many different types of food, and I have liked most of it! All of the food on the boat is good, and most of the food ashore too!
I have recorded some of our food recently. Here it is:
2 Days in the remote Tuamotus:
| Day 1 | Day 2 | |
Breakfast
|
Walnut pancakes Raspberry whipped cream Applesauce |
Scrambled eggs Toast with butter and jam Canned pineapple |
Lunch
|
Tomato-bean soup Homemade bread with butter |
Bread and cheese, with Bean Spread optional Cucumber slices Corn Nuts |
Dinner
|
Homemade pizza with caramelized onions Cucumber and cabbage salad |
Pinto bean soup topped with salsa and cabbage Corn Bread |
Snack
|
Cashews Coconut |
Crackers and almond butter
|
2 Days in the Societies
Breakfast
|
Homemade yogurt Apricot bread Fresh pineapple |
Baked eggs Toast Papaya with lime |
Lunch
|
(At a restaurant) Poisson Cru (raw fish salad, a bit like ceviche) Fish burger and Fries Ice cream parfait |
Brie/Tomato sandwiches
|
Dinner
|
Homemade Mac and Cheese Coleslaw Ratatouille |
Pumpkin/Tofu curry Black rice Chicken |
Snack
|
Bananas
|
Bananas popcorn |
PART II: COOKING
–by Caitlin
We left Mexico loaded with food—a refrigerator full of cheese and vegetables, as well as all kinds of snacks and staples. And loyal readers will remember the saga of the 220 green bananas. Then four and a half months passed before we stepped into a supermarket again. How did we feed ourselves over weeks at sea and months in the remote Marquesas and the Tuamotu with no freezer and enough electricity to keep the fridge cool only about half the time? Let the Great Galley Challenge (GGC) begin.
Of course, there’s been lots of fish, and in the Marquesas we bought, gleaned and were given great quantities of fruit. But grocery shopping has been limited to a few corner-store style magasins in the Marquesas and a few smaller, dustier versions thereof in the Tuamotu.
Tuamotus.
Anything that comes to these remote islands is brought by supply ship from Tahiti, which means the stores are well-stocked for a day or two but then can go a couple weeks without replenishment.
Because of the French influence, you can often find canned paté, canned butter (actually from New Zealand and remarkably good), and baguettes. To my disappointment, there’s not much cheese besides brie, sometimes a little expensive gruyere, and a Velveeta equivalent. And the small Tuamotu stores emphasize white rice, sunflower oil, corned beef and flip flops.
Before we left Alameda, my friend Laurie and I canned and pickled many pounds of vegetables. Then I hit Costco to stock up on canned beans, canned chicken, canned corn and canned pineapple as well as a can opener, which we didn’t previously own. We filled 6 shopping carts with olive spreads, bruschetta, dolmas and other fancypants items form Trader Joe’s. I ordered powdered cheeses, powdered buttermilk, and powdered eggs from a camping supply store, and gallons of freeze dried vegetables and quick-cook beans from a website that may be catering to survivalists. Arlo liked the catalogs that started appearing at our house featuring ammo alongside emergency food supplies.
I have a deep pressure cooker that I use most days on the boat. The locking lid helps keep the food in the pot at sea, and the mountains of dried beans and grains we eat cook relatively quickly. Actually, lids are an important theme in our galley—in addition to the pressure cooker, I use bowls with lids and keep big silicone lids that will cover our frying pans. Hot oil and ocean swells are a bad combination.
Of course, onions, potatoes, and garlic keep for weeks or months. And it turns out that most condiments–loaded as they are with delicious salt, vinegar and sugar–don’t need refrigeration. Mayonnaise, mustard, ketchup, soy sauce, hot sauce, most salad dressings, jam and chutney, nut butters, vinegar, oil and honey live happily on a shelf, even in the tropics. Yes, I did say mayo.
Although we buy bread when we can, I’ve baked a lot of bread and gotten good at it. My other pioneer cooking skills are a little more uneven—sometimes the sprouts grow, and I’ve gotten a few thermoses of yogurt to set. But pickled hard boiled eggs are the best.
Meals got creative at times during the GGC. We’ve had to work within our limited resources, but sometimes I do better with limited choices. Add limits to a bunch of words and you get a poem, after all, and without limits a river becomes a flood. Limited ingredients have generated new dishes aboard Debonair – the taro “potato” salad, the mahi mahi “tuna” salad, the plantain “banana” bread, the green papaya “coleslaw.” It turns out that corn bread made with masa harina is especially light, and egg salad stretched with UHT tofu is creamy. Arlo has learned to cook fish many ways, and I’ve incorporated coconut—coconut milk or grated coconut–into any number of dishes.
A few weeks ago, after a two-day sail from the Tuamotu to Huahine in the Society group, we picked up a mooring in the town of Fare to visit the beautiful supermarket. So much produce! Salami! Frozen everything! Acres of eggs! A maramu, the strong wind from the south, was forecast to begin that evening, and we had about two hours to shop before we had to head south of town to find a secure spot to ride out the wind. Everything went into the cart. Bok choy, fresh ginger, New Zealand apples, frozen chicken, five dozen eggs, papayas, bananas, breadfruit, many wedges of brie, tomatoes, cilantro. We inquired about the hundreds of tiari flower buds packaged for sale in the refrigerator case. They are not for eating.
It’s all wonderful–the bounty of the Society Islands, the limited ingredients of the GGC, learning to cook and eat and live a little bit differently. We have to get ashore early in the day to buy baguettes. We’ve learned to love breadfruit every way you can eat it. We haven’t seen a refrigerated egg since we’ve left the States, and we don’t miss it yet. Like Alma, I’ll be happy to pick up take out burritos again when we get home, but I have found so much more that will be missing from my kitchen.
