Mutiny!
Webster’s New Collegiate Dictionary describes mutiny as: forcible or passive resistance to lawful authority; esp: concerted revolt (as of naval crew) against discipline or a superior officer.
There’s one sure way to avoid an all out mutiny. Feed the Crew! Doesn’t matter if you’re on a boat or at home. If you have family, they can get pretty testy. Being on a boat makes the matter a bit more tricky.
So come on down my rabbit hole and I’ll show you how I keep my crew happy.
First let’s take a tour of my rather small galley. Pretty simple really, sink, stove and small refrigeration.
I’ve had four years to tweak and bend the interior of the boat my way. If I didn’t want to hang myself upside down in stowage lockers before each meal preparation to collect the ingredients, I had to come up with a way to store my stores. Simple, I took over a closet and designed it to my specifications.
I’m not embarrassed, go ahead and take a look inside. I’ll wait….
As fall approaches we’re getting ready to move the boat south. That means stocking the galley full. There’ll be no more stores at every stop or daily treks for sustenance and even if there is a store, it may or may not have what my crew wants. More importantly while I have transportation at my disposal, I won’t have to carry all that I’ve purchased back to the boat on foot.
I plan very carefully and there’s a few thing I always keep on hand. With all the natural disaster’s we’ve had recently, floods, drought, hurricanes, earthquakes and fire, a little planning can help you as well.
Here’s my top picks:
Diced Tomatoes (canned): I can make any pasta sauce with diced tomatoes, add them to a salad that calls for fresh and whip up salsa in a jam.
Tomato paste (6 oz. cans): This a versatile ingredient that takes hardly any space. Converts to tomato sauce and juice with a bit of water.
Pasta: If all else fails some butter and pasta will keep the crew’s stomachs full and satisfied, just add a few spices.
What’s you’re top picks for the galley?
Here’s my sure fire recipes for salsa.
1-14 1/2 oz. can diced tomatoes (drain if you like, or not)
1 to 2 fresh, small jalapeno peppers, minced (optional)
Or 4 oz. can chopped chilies
1/8 cup fresh cilantro, finely minced
Or 1 teaspoon dried cilantro
¼ cup green pepper, finely minced
2 garlic cloves, finely minced (the jar will do, fresh is best)
Juice of ½ lime
6 scallions (white parts only), finely diced
Or diced onions
2 tablespoons apple cider vinegar
Combine all ingredients and serve.
Enjoy!
Wow! I thought *my* kitchen was small. That would take some getting used to, but I bet the adventure outweighs any inconvenience. Thanks for sharing the pics and the recipe. Love salsa.
Glad you came aboard Virginia. Enjoy the salsa.
Pasta works, but I actually don’t like tomatoes. I like putting rice vinegar on pasta. But I don’t think I could get by without a microwave. That’s how I do most of my cooking. 😛
Stay tuned, I’ll show you how to work effectively without a microwave. Just in case the power goes out that is. ;-P
I am so impressed. I have always wondered how people actually “live” on boats so I find your posts fascinating. I can’t wait to hear more about your journey.
Thanks Natalie, it should be fun having you all aboard.
Nancy..the salsa recipe sounds fab! I too am addicted to the microwave – not sure I remember how to turn on the stove! =) Love seeing the inner workings of your boat tho…very nice.
Hello Nancy, the salsa sounds yummy. I will have to give it a try with the tomatoes and jalapenos from the garden. 🙂 (The tomatoes that the nasty horn worms did not get 1st) I will visit often, hugs…
Oh, to have a garden again, that’s one thing I’ve had to forego.
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