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Old 05-24-2016, 08:30 PM   #21
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We keep enough food on board for at least a week, but usually visit the grocery store every 4-5 days. What is frozen in the freezer usually stays there until we are on the hook for a while. My wife is not a long term planner in any stretch of the imagination. There seems to be Publix and Walmart all over S FL within a mile of anywhere we have stayed. We keep a pile of single page grocery lists in a folder (old school) and mark one for the next grocery stop.
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Old 05-24-2016, 10:29 PM   #22
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My mistress is in the freezer, Marie Callender.

In a perfect world, I would provision every 6th day (6 bagels to a bag). But often, provisioning is easy opportunity based. Example: Lock through at Great Bridge into the Dismal Swamp canal. Right after the bridge, there is a bulkhead to tie to and Food Lion is a short walk away.

Actually, what I take depends on what I'm doing and who is with me. When by myself and motoring from sun up to sun down, it's Marie, a salad, a bowl of pasta, and some nuked green beans. With a friend on the boat, we plan what we want in advance.

I'm a creature of habit that really doesn't enjoy cooking. So my meals are quick and repetitive. I do like good food, so eating out when traveling the ICW is more frequent.

When on the hook for a few days, meals become more involved (something on the grill). Typically my freezer will have meat, frozen vegetables, and a few Marie dinners for when I'm feeling lazy.

Ted
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Old 05-24-2016, 11:17 PM   #23
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What's in my freezer?
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Old 05-24-2016, 11:19 PM   #24
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Now there's a tip that I haven't heard before. Thanks. Will have to try it sometime.

Does it work with paints as well? If I used green paint, might my wife serve it to me as asparagus in retaliation for using her freezer?
Yes, it works with enamel and bottom paint too. I used the freezer method for all manner of paints when I painted the house interior too. Just make sure you cover the brush (I wrap it in a baggie) then add a couple more layers to prevent the paint smell from leaching. It takes about a half hour to defrost and by then the can is open and I'm ready to paint.

Have fun...

And asparagus is good. Skinny ones make great snacks when raw. Fatter ones cooked on a grill with butter are amazing. Steamed in the microwave with some Molly McButter they are even better.
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Old 05-24-2016, 11:45 PM   #25
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How many times a week do you eat what you've caught when cruising?
As often as possible. Mostly when down south. Even grunts can be caught dockside, just be patient with the bones, sooo tasty. Spiny lobster and eggs. Snapper is top on the chart, but harder to catch.

To answer your question directly, fresh fish maybe one out of three days.
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Old 05-25-2016, 12:01 AM   #26
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...Plus one paintbrush (I'm varnishing and by freezing the brush I don't have to clean it between uses; simply defrost and it works again like magic)...
Major thread drift, but I had no idea that worked. I've tried zip lock bags in the past, but the varnish still gets stiff or at least gummy. I'll have to try that next time.
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Old 05-25-2016, 06:04 AM   #27
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Menzies
Light hors d'oeuvres?
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Old 05-25-2016, 08:12 AM   #28
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You can also prepare 3 or 4 days worth of meals before heading out. Prepared meals take up less space than the ingredients stored separately.
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Old 05-25-2016, 08:22 AM   #29
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You can also prepare 3 or 4 days worth of meals before heading out. Prepared meals take up less space than the ingredients stored separately.

And who want to stink there boat out with Indian curry
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Old 05-25-2016, 08:43 AM   #30
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We only go on extended cruises in the summer. At the beginning of the season we will do a massive shop for drinks and packaged goods that will last us for the firsts month or more. We also get enough frozen meat for a a couple of weeks.

After that we shop opportunistically when we come across good shops. Bread, fruit and vegetables we try to buy two or three times a week.

Besides the meat (and the ice and Gin bottle!) we keep bread in the freezer. We will pre-cut it so we can just pop it frozen into the toaster, as good as fresh.
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Old 05-25-2016, 08:59 AM   #31
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Our biggest problem is in keeping enough produce for salads and steaks to satisfy my carnivorous hankerings. Our sailboat freezer was massive compared to our current refrigerator freezer, and we were able to take enough meat to last months, with supplementation with fresh fish or the occasional restaurant meal. We don't like to eat out and thus carry most of our food aboard.

I recon that with the current fridge we can carry two weeks worth of food. We are looking at adding a chest freezer if we can just figure out where to put it.

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Old 05-25-2016, 04:34 PM   #32
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I should have mentioned that one of the many great things about the vacuum sealer, is that you can break out Costco-sized cuts and multi-packs (like our favorite New York Steaks) into meal size individual packages.

Curry, someone said? Anchored on the Wahoo River in Georgia..



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Old 05-25-2016, 06:10 PM   #33
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Caltexflanc, that's looks like a pretty roomy Boston Whaler 130 Sport.
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Old 05-25-2016, 06:21 PM   #34
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Caltexflanc, that's looks like a pretty roomy Boston Whaler 130 Sport.
It was the expandable version that magically would turn into a Hatteras.
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Old 05-25-2016, 06:35 PM   #35
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Just checked today while at the yard. Main freezer has a 1/2 tube of 4200, 6 pre rigged ballyhoo, 6 soft shell crabs, 8 lobster tails, 10 conchs and 50 pounds of ice. The deep freeze is currently packed with spares and will probably stay that way for a while.


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Old 05-25-2016, 07:14 PM   #36
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It was the expandable version that magically would turn into a Hatteras.
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Old 05-25-2016, 07:17 PM   #37
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Exactly! well almost.. here you can see the mothership birthing the calf..

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Old 05-25-2016, 08:44 PM   #38
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Exactly! well almost.. here you can see the mothership birthing the calf..
That was a nice boat. Too bad Hatteras doesn't make anything under 60' like that today.
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Old 05-25-2016, 09:26 PM   #39
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I'm not being helpful here, nevertheless, we usually eat at a restaurant.



But not always.

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Old 05-26-2016, 12:48 PM   #40
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What's in our freezer? Too much meat based in last year's experience. We brought a lot back with us. I caught more seafood than my wife expected. As mentioned above, we vacuum seal Costco meat and other items. We also freeze 1 litre cartons of milk. We reprovision in Port McNeil and Prince Rupert.


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