Food Tells the Tale of a Passage

Halfway to Fiji. The sun just dipped below the horizon for the fourth time. And finally, we’re having a proper dinner.   

Since Turtlebones stays relatively flat when sailing, we usually cook much like we do at home. While many sailors pre-cook ‘passage meals’, we prefer the full-on, from scratch, approach. Either can produce scrumptious results. But we enjoy the process – pondering the options, settling on plan, and bringing it to fruition. Cooking dinner provides a welcome measure of predictability, punctuating the day’s end.

So, why did it take four days to plate a proper meal? Short answer: the sea.  At once, the great task-master, and task-interrupter.

Based on the forecast, we knew things would be unpleasant for the first few days. That word would feature prominently in the log over the coming days.

Not much wind on day-one. However, the previous day’s 35 knot winds had left us motoring into sloppy 3-meter seas. Turtlebones bounced around gruffly, as did her cargo. It made me queasy. By evening, keeping pots on the stove was judged too risky. So, we settled for a dinner of sardines on crackers.

On day-two the wind made a welcome appearance. Finally, we could sail, free from the drone of twin diesels. But the strong winds added fuel to an already boiling sea state. For hours on end, we surf down the face of one huge wave after another – often at impressive speeds. Then slowly climb our way up the back of the next. Quite the wild ride!

That night we opted for rice and left-over dahl. Food that won’t slide off the plate.

The pudgy little rice maker is our heavy weather cooking device of choice. It always stays put, lid secure fixed, regardless of the conditions.  

Day-three, modest improvement. Mostly more of the same. Boisterous seas making life aboard unpleasant, and stove-top cooking perilous. So, the trusty rice-maker was again pressed into evening service. This time as a slow-cooker. Just toss in a few sliced veggies and a healthy dash of spices. Then add fish fillets a few minutes before serving.

By day four, the seas had settled down. Our code zero sail pulled us along nicely in moderate winds. That evening we could safely boil a pot of water. On the menu – one of my all-time favourites – spaghetti vongole. Accompanied by a crisp green salad.

As we made our way north, the air and sea temperatures had slowly, but steadily, been increasing. Imperceptively, at first.  But now, we no longer slept fully clothed under multiple blankets. Woolen undershirts and puffy vests sat unused and unloved.  We sailed with doors wide open.

For the moment, life aboard is good!