Re: [Cal_Boats] meals afloat

Chris, Sounds like a great trip along Lake Superior, went twice to the pictured rocks national park, a beautiful place. As you know the evening will get really cool, so your crew will enjoy a hot meal. I would recommend premaking some sort of pasta dish. Perhaps a mostacelli, ravioli or a bow tie alfredo pasta. Have a great time. Regards, Nick 'Jade' Cal 9.2 - Lake St Clair-- the one that's not a Great Lake From: Chris Campbell <cl… [at] charterinternet.com> Listmates: I'm sailing on the schooner next week, a leg from Bayfield, WI to Duluth on Lake Superior. This is our schooner's first traversal of the big lake and my first visit to Duluth. I'm responsible for one day's meals. As an indication of my inventiveness as a cook, let's say that I usually volunteer to wash dishes. Does anybody have a suggestion for a good one-pot meal for a hungry crew? We cook on a Sea-Swing type stove (one burner) and a two-burner Coleman, both propane fueled (no oven). The focus should be on relative simplicity (no 1/4 teaspoon doses of obscure spices that we'll never use again, no specialty-store odd vegetables). The crew size will be 9 folks. The plan is cold cereal or oatmeal for breakfast, some dried cherries to fortify the cereal, maybe with some eggs (I've got a captain's recipe for eggs fried in a hole in bread). If you have special (and easy) breakfast ideas, please suggest. Lunch will be sandwiches and fruit. By the way, for those not initiated into the dried cherry experience, find some. They are outstanding and there are health-benefit claims based on their antioxidants. I guzzle 'em because they taste so good. Chris Campbell

On Jul 23, 2008, at 8:35 AM, ng… [at] comcast.net wrote: > > Chris, Sounds like a great trip along Lake Superior, went twice to > the pictured rocks national park, a beautiful place. > As you know the evening will get really cool, so your crew will > enjoy a hot meal. I would recommend premaking some sort of pasta > dish. Perhaps a mostacelli, ravioli or a bow tie alfredo pasta. > Have a great time. > Regards, Nick 'Jade' Cal 9.2 - Lake St Clair-- the one that's not > a Great Lake We had two meals of beef stroganoff on Transpac. The meat part was frozen and we cooked the noodles and reheated the meat part. It was great. Chili s not good if anybody tends to get seasick. Lasagna is also good and easy to reheat. Mike Kennedy Conquest Cal 40 # 96 > > > > -------------- Original message -------------- > From: Chris Campbell <cl… [at] charterinternet.com> > > Listmates: > > I'm sailing on the schooner next week, a leg from Bayfield, WI to > Duluth on Lake Superior. This is our schooner's first traversal of > the big lake and my first visit to Duluth. > > I'm responsible for one day's meals. As an indication of my > inventiveness as a cook, let's say that I usually volunteer to wash > dishes. > > Does anybody have a suggestion for a good one-pot meal for a hungry > crew? We cook on a Sea-Swing type stove (one burner) and a two- > burner Coleman, both propane fueled (no oven). The focus should be > on relative simplicity (no 1/4 teaspoon doses of obscure spices that > we'll never use again, no specialty-store odd vegetables). The crew > size will be 9 folks. > > The plan is cold cereal or oatmeal for breakfast, some dried > cherries to fortify the cereal, maybe with some eggs (I've got a > captain's recipe for eggs fried in a hole in bread). If you have > special (and easy) breakfast ideas, please suggest. > > Lunch will be sandwiches and fruit. > > By the way, for those not initiated into the dried cherry > experience, find some. They are outstanding and there are health- > benefit claims based on their antioxidants. I guzzle 'em because > they taste so good. > > Chris Campbell >

If you have a vacuum packer ($150+/-) they are great for prepping meals.? When we did the Annapolis to Newport race on a friends 36 footer, my wife was in charge of the meals.? She made a white chili with turkey and cannelini (sp?) beans that was great.? What makes it even nicer is that she put the chili in small tin foil loaf pans about 2.5 x 5 inches for single servings that could be reheated in the oven or by placing in boiling water.? I recommend the oven if it is hot or very rough seas down below to keep the cabin cooler but if it is cool or calm seas, use the stove and boiling water. Not as big of a pain as it sounds and allows folks to eat when they are hungry, not when the cook want to feed you.? Of course you want to be reasonable and not put on a pot of boiling water or heat up the oven for one serving but you get the idea.? FWIW - I have a tendency to get seasick (usually due to lack of sleep before the voyage and a big greasy meal within 24 hrs of leaving)?and the 2 things I have been able to eat during those times are the sweet-n-salty granola bars and home made oatmeal cookies. Paul West Adventure Kwest Cal 39 From: Michael Kennedy <mt… [at] cox.net> To: Ca… [at] yahoogroups.com Sent: Wed, 23 Jul 2008 11:45 am Subject: Re: [Cal_Boats] meals afloat On Jul 23, 2008, at 8:35 AM, ng… [at] comcast.net wrote: > > Chris, Sounds like a great trip along Lake Superior, went twice to > the pictured rocks national park, a beautiful place. > As you know the evening will get really cool, so your crew will > enjoy a hot meal. I would recommend premaking some sort of pasta > dish. Perhaps a mostacelli, ravioli or a bow tie alfredo pasta. > Have a great time. > Regards, Nick 'Jade' Cal 9.2 - Lake St Clair-- the one that's not > a Great Lake We had two meals of beef stroganoff on Transpac. The meat part was frozen and we cooked the noodles and reheated the meat part. It was great. Chili s not good if anybody tends to get seasick. Lasagna is also good and easy to reheat. Mike Kennedy Conquest Cal 40 # 96 > > > > -------------- Original message -------------- > From: Chris Campbell <cl… [at] charterinternet.com> > > Listmates: > > I'm sailing on the schooner next week, a leg from Bayfield, WI to > Duluth on Lake Superior. This is our schooner's first traversal of > the big lake and my first visit to Duluth. > > I'm responsible for one day's meals. As an indication of my > inventiveness as a cook, let's say that I usually volunteer to wash > dishes. > > Does anybody have a suggestion for a good one-pot meal for a hungry > crew? We cook on a Sea-Swing type stove (one burner) and a two- > burner Coleman, both propane fueled (no oven). The focus should be > on relative simplicity (no 1/4 teaspoon doses of obscure spices that > we'll never use again, no specialty-store odd vegetables). The crew > size will be 9 folks. > > The plan is cold cereal or oatmeal for breakfast, some dried > cherries to fortify the cereal, maybe with some eggs (I've got a > captain's recipe for eggs fried in a hole in bread). If you have > special (and easy) breakfast ideas, please suggest. > > Lunch will be sandwiches and fruit. > > By the way, for those not initiated into the dried cherry > experience, find some. They are outstanding and there are health- > benefit claims based on their antioxidants. I guzzle 'em because > they taste so good. > > Chris Campbell >