Eat to sail, sail to eat

“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)

For the first time in months, we saw fresh cilantro in the market. Jamie and I just looked at each other and said "salsa"!  So last night, dinner centered around the delicious dish that most people limit to condiment status. As our family we sat around the main salon table, spooning up the rare treat, we talked about our memories of Mexico. After many roadside taco stands and piles of tomatoes, our simple salsa cruda recipe was refined- it never fails to evoke happy reflections of our time there.

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.

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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 five o'clock noon somewhere!


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!



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