Larry, just to make sure you saw these posts.
Preparing For The Exumas – Part 1 | AtAnchor.com
Provisioning – How Is It Going? | AtAnchor.com
My summary. We bought all the meat and other stuff we could freeze (veggies like peppers, stuff like tortillas, onions etc) and stored them in our home freezer before we left in case the boat lost power with put us knowing.
Then the day before we transferred it to the boat - and found that the fridge freezer on the boat was smaller. Rather than leave stuff behind I ran to Wally World and bought a $149 HiSense chest freezer and stuck it in the corner of the salon.
There is where we made a mistake. We put the overflow stuff in there and were happy. But it was only a third full. Looking back we should have sat and thought - "What else can we freeze?" Milk for one and we should have bought a dozen quarts and threw them in there. More veggies that freeze well. Etc. Etc. We just were so rushed we missed that opportunity.
But frankly the missus did an awesome job. We replenished fresh where we could, but we would have been fine the last couple of weeks, just eating a mis-mash of different stuff that don't usually go together. But isn't that part of the experience?
Our guests were amazed at the meals we were putting out (so was I). My wife got very proficient at bread and pizza making, so we could have that any time we wanted.
She also rues the fact that she did not pre-make meals. She had planned on cooking everything from scratch. There were some days where she just could not be bothered to cook and defrosting already made meals would have been great.
One other area that was a gap was that we ran out of wine after two months. As we look back we couldn't see what else we could have done. We did have storage space but not where you would want to store wine. The quality of the wine out there is not great - unless you want to pay $40 a bottle for what you would pay $12 here.
