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
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.