Isobel helps by cutting grapes for the curried chicken salad.

We have thought a lot about what worked and didn't work on the boat during our passage. Partly because those who follow us might want to think about these things and partly to let us plan for future passages. This passage is one of the longest we will ever do, yet some little things made it better or worse to deal with. As I have said in past blogs, we had heard stories of this passage as being slow and long with lots of down wind sailing in light wind. That is not what we had!

Lara's cooking is always pretty remarkable, Isobel and I are very fortunate that Lara is so interested and dedicated to making tasty, healthy food all the time. Those who know her, know that she is not one to open a can of beans if she can wash, soak, cook, and spice some dried beans�...

Lara did a lot of work provisioning. We always try to buy local foods�... but the green apples (source unknown: Dole) that we bought in the Galapagos lasted really well, we still have plenty and were an easy quick snack either by them selves or with cheese, peanut butter or almond butter. She would often put them in breakfast pancakes, oatmeal or yogurt. They were hung in a hammock above the starboard settee. When we set off, it was a little disconcerting going to sleep there, looking up at over 100 apples rocking in the hammock. The hammock was secured to keep it from swinging too much and making apple sauce!

We were thrilled to be able to buy green (as well as ripe) tomatoes in Isabela, Galapagos. These ripened slowly and we still have tomatoes becoming ripe. We still have onions purchased in Panama the first of May. They have spent all that time in mesh bags hanging on the lifelines, a trick we learned from SV Salsa.

We bought two big bunches of green bananas in Isabela, Galapagos, but Lara thinks we bought them too early, about 5 days before our passage. The bunch we covered fared better than the bunch that was uncovered. Note that we soaked them both for an hour in salt water, a process that washed at least two cockroaches off them! Phew! It was hard to secure them so they didn't bang as the boat rocked and rolled. My guess is that at least 1/2 of them were damaged or rotted before we could eat them. We ate them in yogurt, as snacks, and Lara made a lot of banana bread which was a big hit, especially as a midnight snack. She makes it with almond flour (so it has some protein) and chocolate chips (and flaked coconut if we have).

We bought a bunch of delicious local mandarins on Isabela. Unfortunately, when they were picked the stem and a chunk of skin stayed on the tree and left the fruit open to bacteria, so those that were not eaten immediately, rotted within days.

Lara made and froze some food (meat sauce, kitchari, black beans), but our freezer is not that big. We have met several boats who can food. This is something we need to learn how to do with confidence. This would leave the freezer and fridge space for other things.

In addition to the banana bread, pancakes are wonderful things on passage. They are quick to make and can be made in poor sea conditions. She always tries to make more than we need as they fit well in the freezer or fridge, and become quick access snacks later. Lara has 2 favorite recipes, both made to be healthy and hearty, so they provide protein. These are not IHOP pancakes! All recipes have almond flour and egg in them. She makes a breakfast version with apples and cinnamon, often served with fruit and yogurt. Without apple and cinnamon you have a savory pancake that can operate like bread served with any topping from peanut butter and jelly, cream cheese and tomatoes, tomatoes, basil and mozzarella, BLT minus lettuce�... Then there are the corn pancakes that can be used wherever corn bread or corn tortilla would be used. We like them with cheddar cheese and tomato (and avocado if available!) or the classic with butter and jam.

Lara has her stock meal, which we all love, an Indian kitchari made with lots of spices and ginger, red lentils, brown rice rice and whatever root vegetable and greens might be available. In Central and South America they make queso blanco/fresco, which is similar to Indian paneer, so it goes well in the kitchari. She makes a big batch which can be several meals. It tastes especially good at 2 am for whoever is on watch. We learned from SV Foxglove in the Bahamas in 2010 about Easi-Yo, a packet of yogurt mix and yogurt maker thermos contraption. Lara has been making fresh yogurt for us since then. Really wonderful. The price has gone up a lot and it is a project to have it shipped from New Zealand, so Lara learned on line that a partial packet can be used with powdered milk to give the same results.

Anyone knows that when working hard and under stress, food it important. I think Lara should get an award for her dedication to cooking special foods for every meal. If it had been me cooking, we would have had a lot of PB&J's!!

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