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April 2005

Special provisions I'm glad I carry

As I begin revising the Care and Feeding of Sailing Crew, I am making a list of the special provisions I now carry on Taleisin when we head offshore, those that make life a bit easier when the weather is boisterous or provisions run low. Thought I'd share the first items with you:

Vacuum packed Tortillas - preferably flour tortillas. A quick warm in a Teflon frying pan and they are a perfect substitute for bread, heated with cheese, thinly sliced onions, and slivers of meet between and you have a quesadilla to cut into eighths and serve for a cocktail treat.
Dried eggs - although I originally bought these to substitute for fresh eggs, I now use them instead of eggs in heavy weather to avoid making messes. By adding a dash of vinegar along with the required water, I find they make scrambled eggs that are just about as good as fresh eggs.
One cup (250 ml) cartons of UHT milk - though more expensive than larger cartons, they are usually perfect for a single use and no worries about spills in the ice chest, no spoilage.
Nestle's Canned reduced cream - makes an almost perfect substitute for sour cream if you drain off the extra liquid when you first open the can, then add a teaspoon of lemon, and two teaspoons of vinegar and let sit for ten minutes on ice.
Jars of lump fish caviar - these keep well if stored low in the boat. A wonderfully decorative addition on top of cream cheese for biscuits. For a really fancy appearing and nice tasting addition to a cocktail party, boil up two or three eggs. Cool and grate the eggs with a fine grater. Mound the grated eggs and lightly pat the mound into a pleasant shape. Coat with sour cream made as above. Then put a generous inch wide strip of the caviar along the top of the mound. Service with crisp crackers or toasted bread rounds.I promise there won't be much left after a few minutes.
Canned brie and camembert cheeses - they last for months and seem to get better just as do good wines.

The list has just started.

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