Ship’s Log
No Boundaries
Tuesday, June 2, 2009
Some people will think this post is boring. Pass it by and move on if you like. However, this post is for everyone who ever asked me, “How do you eat?” It happens just as soon as they realize we live on a boat. A person whose only image of a boat is a runabout or a bass boat might well ask that question. This post is a listing of our meals for a week. If you think we are camping out or living on canned tuna, this entry should be reassuring.
To list what we eat for a week may be more information than some people want. I well remember an ancient radio program on which one announcer read the hospital menus for her ten-day hospital stay after emergency surgery during a trip to Phoenix. Most people don’t love their hospital meals very much, but this lady loved hers. She loved them so much that she told us all the possible choices for each day before she told us what she actually chose. Bless her for making over the food service staff in a hospital. They probably still wish she would come back and be a patient again.
I won’t bore you with all our choices. I think a week of menus should suffice to reassure anyone who fears we won’t be well fed, and a few curious cooks will enjoy a look into our galley. These are the meals for our first week afloat, out of Baltimore, out of town. There is no running to the grocery store for some forgotten item; it must all be aboard, or it doesn’t happen.
Saturday
Breakfast
Hotcakes with fresh sliced strawberries for the topping
Bacon
Lunch
Cheese sandwich with tomato slices
Dill pickle spears
Fresh Rainier cherries
Dinner
Baked chicken selected pieces
Steamed broccoli
Fried potatoes with onions
Hot slaw (you can find this recipe on the website www.lkharms.com )
Sunday
Breakfast
Hotcakes with maple syrup
Bacon
Lunch
Salmon salad
Apple quarters
Ritz crackers
Dinner
Italian Sausage
Braised Fennel
Penne with red sauce
Sliced tomato with Italian dressing and sprinkled with toasted pine nuts
Monday
Breakfast
Special K Red Berries with milk
Lunch
Salmon salad sandwiches
Radishes
Dinner
Marinated Sirloin on iron griddle (too windy for grilling)
Oven-fried Russet potato
Jamaican Kale
Slaw
Friendship cherries
Tuesday
Breakfast
Oatmeal with apricots and almonds
Lunch
Leftover chicken legs, potatoes and hot slaw
Pasta salad made with leftover pasta
Peach Crisp
Dinner
Pork Tenderloin slices with Cajun seasoning
Rice
Cajun Zucchini (onion, tomato, spice)
Slaw
Peach Crisp
Wednesday
Breakfast
Special K Red Berries with milk
Bananas
Lunch
Sandwiches made of leftover sirloin from Monday
Dill Pickle spears
Dinner
Caribbean Lemon Chicken
Eggplant browned on griddle
Steamed broccoli/cauliflower/carrot mixture
Salad with golden raisins and honey-mustard dressing
Thursday
Breakfast
Bran muffins
Banana
Lunch
Sandwiches with leftover pork tenderloin
Leftover slaw
Leftover green beans
Dinner
Split Pea Soup with chunky ham and carrots
Apple Salad
Corn Bread
Friday
Breakfast
Boiled eggs
Toasted Corn Bread Splits
Lunch
Leftover Split Pea Soup
Leftover Corn Bread
Leftover apple salad
Dinner
Homemade Pizza
Salad with Italian dressing
So this is a week of food afloat. I hope folks feel better about us now. We eat a fairly civilized diet, and we enjoy interesting flavor. Can’t wait to get to the islands and learn some new tricks.