Neverland Journey

22 December 2019 | 12 30.5'N:70 01.8'W, Oranjestad, Aruba
21 December 2019 | 12 25.5'N:68 43.1'W, north of Curacao
21 December 2019 | 12 47.8'N:67 36.2'W, at sea
20 December 2019 | 13 18.87'N:66 26.99'W, at sea
20 December 2019 | 13 36.2'N:65 20.6'W, at sea
19 December 2019 | 13 38.9'N:64 23.7'W, at sea
19 December 2019 | 14 01.9'N:63 01.2'W, at sea
18 December 2019 | 14 23.3'N:61 41.6'W, at sea
17 December 2019 | 14 30.2'N:61 05.3'W, Martinique
16 December 2019 | 14 26.5'N:60 53.1'W, St Anne, Martinique
12 December 2019 | 14 04.85'N:60 57.8'W, Rodney Bay, St Lucia
05 December 2019 | 14 10.9'N:56 24.4'W, 250 miles to go
29 November 2019 | 14 25.2'N:42 59.6'W, middle of ocean
28 November 2019 | 14 29.4'N:40.14.3 06.01'W, middle of ocean
25 November 2019 | 15 35.65'N:33 06.01'W, middle of ocean
21 November 2019 | 16 53.4'N:24 595'W, Mindelo, Cape Verde
21 November 2019 | 16 54.5'N:25 00.4'W, Mindelo, Cape Verde
15 November 2019 | 19 26.3'N:23 04.3'W, Somewhere between Grand Canary and Cape Verde
14 November 2019 | 21 22.7'N:22 10.6'W, Somewhere between Grand Canary and Cape Verde
13 November 2019 | 23 16.8'N:20 00.5'W, Somewhere between Grand Canary and Cape Verde

Sometimes Onions Go Bad

18 August 2017 | Agia Galini
Mike and I have been sailing around the Mediterranean Sea for seven summers. Each summer we decide if there will be passages or if we will just have some 12-14 hour long runs. All this means to me, "What do I provision?" We've discovered our fridge can only be assured of 5-6 days of meat-when placed in there frozen. I try to buy all the liquid we will need on the trip, or at least close to it. It is really a challenge carrying 20 liters of juice, water, tea etc up a hill from a grocery store. When I make the estimate for liquid I use a rule of thumb-minimum 3L per person per day. I do not include milk or alcohol in this estimate.
Then for meal planning I try to plan for skillet meals with good cuts of meat and fresh vegetables. We buy fresh fruit and dehydrated fruit.
Since our travels are always no more than four-five days away from a marina or harbor to re-provision, I've learned to go minimal on my purchases. I used to buy tons of stuff, thinking we needed it all, just in case we couldn't stop. This turned out to be a big waste of money and food. We love to go to shore and enjoy the local people and local restaurants. If I'm worried about my provisions, instead of enjoying the moment where we are, then I'm taking away from the joy of the journey.
But, even with my more streamlined approach to provisioning, sometimes onions go bad. I've learned here in the Med, fruits and vegetables are picked vine ripe-which means they will go bad much faster than we are used to. Any fruit or vegetable that has been kept in the cool open area of the store should be refrigerated. Any fruit or vegetable that is in the center of the store or on shelves can be kept in one of the locker drawers or hung from the grab rails. Yesterday, I found a bad onion and the whole drawer needed washing out. Then, I rechecked all the fresh food before tucking any of it away. We ate out last night and had left-over swordfish and grilled octopus. Our sandwiches for lunch today were delicious!
The most important thing about provisioning is to keep it simple. Keep it tasty. Keep it flexible. And especially keep it fun.
Comments
Vessel Name: Neverland
Vessel Make/Model: Allied Princess 36 1976
Hailing Port: Onancock VA USA
Crew: Mike Gould-Captain
About: Mike has been sailing since 1986. He has made trips from Virginia to Maine and back. Several trips in the Mediterranean. He has sailed other vessels in the open sea. In 2019 sailed 5000+ nm from the Med across the Atlantic to Aruba.
Extra: Monica has sailed alongside Mike during all these years. She has loved sailing and enjoyed every minute out on the open seas with Mike. She looks forward to more adventures as a sailing couple. In 2019 sailed 5000+ nm from the Med across the Atlantic to Aruba.
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