“All you need is love. But a little chocolate now and then doesn't hurt.”
― Charles M. Schulz
Food is not just what we need to consume to keep moving, but a filter for experiences; just a taste or a whiff can transport us back to a favorite place we've visited in the past, or better understand a place where we find ourselves.
|Even now, French pastries remind us of... Barra de Navidad's boatside panga delivery, of course.|
(Photo: sv Totem)
When do parts of your cruising experience become inextricably linked with what you eat or drink? Is there something you always prepare before making a passage? What about a recipe you've picked up that has become a signature offering from your boat?
Here are a few bloggers who have found that link between sustenance and place.
Topic Coordinator: Behan, Sailing with Totem
There's little that evokes the islands of French Polynesia like poisson cru ... Moondance shares their recipe from the placid waters of a lagoon in the Tuamotus.
On Totem, we found that cooking lessons gave us insights into the culture we were visiting in Papua New Guinea: I'll never look at a yam the same way again.
When Tenaya sailed to Portugual, they made serious work of experiencing the namesake beverage of Oporto- one cellar at a time.
Toast pointed out that everyone needs a boat drink. We heartily agree- and ours is a Dark & Stormy, too!
On More JOY Everywhere, determining the signature drink involved serious research. I have deep respect for this.
When life hands you lemons, the optimists make lemonade. When Mexico hands them a bounty of mangoes, the Pacific Sailors make awesome mango sorbet!
Ceilydh reminds us that it's amazing what you'll pay for fresh produce when you've been at sea for a few weeks! Diane also shares the secret of a (much more reasonably priced and readily available) Polynesian staple, taro leaves.
Every respectable cruising crew should have a go-to fish recipe: Sea Raven's fish chowder comes with a family provenance, a grateful offering, and a reminder that simple is best.
Checking in from the Caribbean, Asante experiences the hidden dangers of the Trinidad special Trini Doubles: you can't stop with just one.
The Papillon crew demonstrates the best use ever for a multimeter: reading the temperature of frying oil!
On Necesse, Genevieve has some sweet tricks with Caribbean fruit whirled up in a blender, and a roundup of mouthwatering Bahamian drink recipes. It must be
The filter on Dos Libras is - "We have to eat! It might as well be fun!" Well said Tammy- couldn't agree more.
Here's a special recipe from SV Estrellita 5.10B. It can't be emphasized enough or repeated too often: Everyone Needs a Signature Drink!
Hi, blogger! If you have a blog post for "eat to sail, sail to eat," please post your link with a brief description in the comment section below and we'll add it to this list.
Already have a link on this page? Feel free to link back here so that your readers can find other posts on this topic. We have low-tech and high-tech instructions:
Low-tech instructions: Copy and paste this text onto to the bottom of your blog post:
Visit The Monkey's Fist to find other posts on this topic:
High-tech instructions: Copy the code below and paste it into the html at the bottom of your post to give your readers a link back to this page.