|We’re squirreling away nuts from|
the commissary already for our provisioning.
Cruising provisioning confession time.
Yeah yeah, I wasn’t going to be one of those cruisers who complained about not being to eat the same stuff I ate in the United States. But last year, cruising the BAHAMAS, we whined about paying $6-8 for bags of Fritos when we paid $3 for the same thing in the U.S.
And nuts. We bought whole lotta nuts in the U.S. before we left; for the most part at very reasonable prices at JAX NAS — a huge naval commissary. We ran out a couple months before our cruising ended. We alternately lamented over their untimely absence opened our wallets twice as wide as we normally would for, ironically, peanuts.
Part of our over-reliance on Fritos and nuts are because thanks to our need to stick to a gluten free diet, much of the native fare was off limits, especially when it comes to crunchy food.
As far as we’re concerned, the basic cruiser food groups consist of
- bready and
Okay, it’s not really that bad, but….
- In hot climates we are thirsty a lot and plain water gets kinda boring. Beer, for the uninitiated to gluten-free food, is off limits.
- While we’re getting rocked sailing, the ease of hand-food is preferred, as opposed to eating two-handed with silverware off a sliding plate. PBJ (peanut butter and jelly sandwiches), our old cruising standby, isn’t the same on gluten-free rice crackers, flax seed or corn tortilla rollups.
- If we’re a ways between landfall and grocery stores or open air markets. we rely more on non-perishable food.
- When it’s humid and in the mid 80s or 90s, it’s better not to heat the boat up to cook.
- hummus — sometimes even home-made from dried chick peas, using veggies for dipping
- tuna salad
- fresh veg and fruit whenever we can
- lots of water
- and… nuts
|Panama to Marquesas is over 3,000 nautical miles – about|
a month of open water sailing. Careful cruising provisioning is key.
Image courtesy of www.svquest.com/ChartsAndMaps.htm.