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Go Back   SailNet Community > Out There > Cruising & Liveaboard Forum > Provisioning
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  #21  
Old 02-14-2012
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Most of Europe works 30 hours a week. I work 50.
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  #22  
Old 02-14-2012
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Drives me crazy not to have a well stocked pantry at home or on the boat. However, these are mostly staples, condiments, beverages, sides, baking supplies, etc. Fresh meats, cold cuts, veg and fruit are rarely in more than a three day supply.

Right now, there is a zero day supply aboard.

This changes in 6 weeks!!
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  #23  
Old 02-14-2012
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Good point.

Seriously, I shop for groceries two or three times a week. We eat a lot of fresh produce, and I tend to come up with meal ideas on the spur of the moment, and the limited storage aboard Whiskeyjack kind of necessitates it during the summer, and it helps that our local farmer's market is right around the corner from stately Jones manor to get us through the winter.

SWMBO and I brave Costco once every couple of months to stock up on the canned goods, and if we feel the need for a sixpack of pianos, or a blister packed flat of 4376 cans of shaving cream.


I figure, maximum, we keep about 6 days worth of non-perishable/ long-life food onboard... and most of that is stuff that we bought to try, hated, and are stuck with the other box/bag/packet/pouch/envelope of the two that we bought.
It ain't happy food, it is barely survival food.
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  #24  
Old 02-14-2012
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I figure, maximum, we keep about 6 days worth of non-perishable/ long-life food onboard... and most of that is stuff that we bought to try, hated, and are stuck with the other box/bag/packet/pouch/envelope of the two that we bought.
It ain't happy food, it is barely survival food.[/QUOTE

We get down to that crap too...and decide to eat out the boat, choke down our mistakes..with a lot of garlic, onion, tobasco, pepper and other "take the hair off your chest" spices...

So we learn....fresh is best, but a can of dinty moore on a a cold, dark wet passage...heaven!
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  #25  
Old 02-14-2012
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I have a feeling that in our retirement, we'll be farming the sea a lot.
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  #26  
Old 02-14-2012
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Quote:
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We get down to that crap too...and decide to eat out the boat, choke down our mistakes..with a lot of garlic, onion, tobasco, pepper and other "take the hair off your chest" spices...

So we learn....fresh is best, but a can of dinty moore on a a cold, dark wet passage...heaven!
And Old Bay seasoning can make almost anything edible.

Straying from the topic slightly, during my coillege years, I spent a lot of time in Northern Ontario and ski country out west in the winter, and I got a great piece of advice from a truck driver. Keep food in your glovebox. but NOT candy bars, or granola bars or energy bars. Keep a can of dog food. See, if you're just sitting at a RR crossing waiting for a long train, or you're in a traffic jam, you'll snarfle down a hershey bar or a bag of M&Ms, if you know you've got 'em... but you've gotta be in serious trouble before you will gag down a can of Alpo.
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  #27  
Old 02-14-2012
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Well heck boys and girls I must be the all time terroizer then ... I have close to a 2 year supply onboard ... make my own beer and am happy ... also make my own water and do it with out the convential water maker that so many boats think they need, yeah, I have one onboard too ...
anything from vegi's, fruit, meat and seafood also a lot of staples too .... all preserved
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Old 02-14-2012
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... also make my own water and do it with out the convential water maker that so many boats think they need,
can you elaborate on this? Thanks.
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  #29  
Old 02-14-2012
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Yea, I'd like to hear more about the watermaker, too!
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  #30  
Old 02-14-2012
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We're going to be an outlier on this one because we just stocked up for our Pacific crossing. We have at least 6 months of food on board right now. Heck, we have 7 months worth of Kirkland brand pre-cooked bacon!
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