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The Voyages of s/v Silverheels III
...a virtual ship's logbook, and some thoughtful (unabashed?) reflections on our sea-going experiences.
Where to Begin?
Lynn
12/16/2014, Rodney Bay, St. Lucia

Lemme see... It has been a while since I did a blog entry. Now I seriously regret it as there is a bit to catch up with. Well, I'll just touch on some of the highlights and maybe expand on them in another blog. Or not. We'll see.

First, we have started our annual migration. We had a nice straight shot from Grenada to Rodney Bay again; a 32 hour sail, with a little intentional motoring. We were a little leery of the channel between the north coast of St. Vincent and St Lucia, as the last time we passed through there we saw sustained winds over 30 knots, and a peak gust of 38 knots. Yuck. We chose to slow right down when we got close to Bequia to get to the dreaded St Vincent channel early the next morning with some daylight. It also gave us some really nice conditions to sleep when off-watch. It ended up that the winds and seas weren't bad at all, and we enjoyed the rest of our trip north. We are now at the Rodney Bay Marina to change the exhaust pipe outlet fitting from the diesel, as Ken didn't like how rusty it was getting at the weld. The job is actually going better than anticipated!

While we were still in Grenada, our winter neighbors from our Toronto liveaboard lives, Peter and Claudette, came for a break from the early winter conditions. While we didn't sail off-island with them, we dodged the rain of the beginning of the week and did an island tour, went to St. George (complete with obligatory spice necklace purchase) and enjoyed the weather and the company. No, I didn't take them on a Hash, but I offered to!

I did the Grenada half marathon again... And for some reason they added an extra mile. Oh yeah, that would be for the sponsor who claims "we go the extra mile"... Nice slogan, not cool for a road race, especially with such tough cut off times. But I did it, and would have beat my last year's time by about 5 minutes if it was a real 1/2!

Hmm, that actually seems to have caught up with the most important stuff... Time to stay on top of this, as I am sure that I am missing some of the good stuff.


Limin' in the Caribbean
Boat fridges and Provisioning
Lynn
11/19/2014, Woburn, Grenada

With some boat jobs done (new above the water line through hull work, bilge pump maintenance, and stuff of that ilk) and it is now heaving down rain (do not book Grenada vacations for November) it seems like a good time to blog.

A question came up about how long the supplies in my fridge can last... Such a loaded question, Genia! Somewhere I can get a steady stream of good, fresh meat and fish means not as long. Somewhere like the Grenadines, or if we are in "gotta keep moving" mode, considerably longer.

We don't have a freezer, but our fridge will keep frozen foods quite frozen for a week. With planning, and careful packing to place the frozen stuff against the evaporator plate, we can keep food longer. Fresh stuff gets consumed first. Not everything goes into the fridge.

I suppose I should start with that. We save room in our fridge by not refrigerating some things that others might. Peanut butter, ketchup and all condiments except salsa and maple syrup are not refrigerated. That includes mayo. If mayo is not cross-contaminated, it stays fine for a long time...use a clean utensil every time. Salsa and maple syrup get moldy. Doing this saves room in the fridge for the truly perishable goods. Lin Pardey describes storing cheese in oil and other things to keep them okay... I don't bother. Many of our fruit and veggies don't get the cold treatment, either. (Store mangoes with citrus fruit to slow down their ripening). UHT milk is a staple onboard, and doesn't need refrigeration until opened; I also use powdered milk when cooking or baking. Drinks go into the fridge on a day to day basis; no twelve pack sitting in the fridge for us.

If I vary up the meals, and used some canned stuff, including some vegetarian meals, we can go about two weeks with a refrigerator load. This also counts on me getting what I want when provisioning, so I can plan on some meatless dishes. Granted, not every meal is gourmet, but we like casseroles and other easy foods. I can also bake bread and even pizza, which can stretch things out.

We don't eat out much. If we do, it tends to be lunch, which is less expensive and often more readily available. We will ask bus drivers where they would buy their lunch, and go there. It is usually good, affordable food. It also means dinner is easy. And in some of the smaller areas, lunch is the only meal readily available! In the French islands, we will buy some cheese, a baguette and maybe some sandwich meat and picnic... Sometimes outside of the supermarket. Really. But usually it is a much nicer location that we have hiked to.

I don't know if this answers your question or not. If it has created more, let me know! Also, check out The Boat Galley (Google it, hyperlinks on the tablet are a nightmare!) I don't agree with everything, not that that should come as a surprise to anyone that knows me, but she has some neat ideas, and people add some good comments to her blogs.


Limin' in the Caribbean
11/30/2014 | Genia
excellent 'fridge' blog. still waiting for a week's menu :-)

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