Voyage to Paradise

Meals & Dining

This meal plan is based on trips in recent years and our experience with the Ample Hamper provisioning service. Personal likes, dislikes, and allergies will be used to refine and adjust the plan. We can eat ashore more or less often and make meals more or less complex.

We will build a provisioning list based on the meal plan. Provisioning should be pretty well determined about two months before departure. If anyone has a desire to take over responsibility for the provisioning s/he would be welcome to do so. We did all the planning and ordering for our August 2002 trip on-line. It worked splendidly.

The Sundowner and Sunriser are first night/morning provisions from the charter company, and will be aboard when we arrive. There are wine, beer, and soft drinks, cheese and crackers in the Sundowner and croissants with butter and jam, coffee, tea, and fruit juices in the Sunriser.

Unless there is someone aboard who just loves cooking, we rotate duties informally. We've also tried to make as much as we can from each effort. For example, when we make chicken breasts (grilled on the stern) we make enough extra for chicken salad sandwiches later in the week. Similarly, we'll make hard-boiled eggs for egg salad sandwiches when cooking breakfast one morning.

We use the grill quite heavily, steaming vegetables in foil packs to cut down on heating the galley and salon and to reduce clean-up. The charcoal grill mounts on the stern rail and is quite easy to use. As chief flunky, setting up the grill, getting the charcoal going, and putting it all away in the morning before we set sail falls to me, so it must be easy!