Convivia Gourmet

March 27, 2012

Okay, maybe a gourmet is a bit haughty when most of our meals are cooked in one pan but we have been having some seriously good food lately and I thought it was worth mentioning.
If you search for a book or article and use the words “cruising” and “cooking” you are likely to find a lot of great resources. Great if you like canned (including canned meat) and and heavily processed foodstuffs.
Victoria has read every one of these galley cookbooks that she could get her hands on and has summarily rejected the notion that she can’t sail the world and eat well. Let me tell you, this is one experiment that you want in on.
So without further ado I will taunt you with some of the treasures we have had over the last few days. If sailing to the South Pacific wasn’t enough to have you scrambling for a crew position, this list should seal the deal.

Last night we had a one pot paella. Vick threw diced onion, red, yellow, and green bell peppers, sweet italian sausage, and veggie broth into the pressure cooker with some brown rice and a half hour or so later we were eating like Spanish kings.

This morning we had scrambled eggs (fresh eggs of course) and breakfast sausage. I know, not so special.. unless you have been at sea for a week, then it feels like the best food ever. FWIW our sausage (and all of our meat) came from Carnes del Mundo in Bucarias. If you are provisioning out of Banderas Bay this is the only place to buy your meat.

This afternoon we made chocolate chocolate chip peanut butter bars. They are just coming out of the oven now, but the batter was remarkable 🙂

Another delight was the pulled pork with pablano and red pepper, sautéed onions, all over rice with bbq sauce.

And let’s not forget the Oh-heck-we’ve-got-to-use-all-this-produce-before-it-rots hot damn salsa! With fresh mango, tomatoes, avocado, onion, jalepeno, lime juice, salt and pepper, it was just awesome with the sushi rice that was left over from the (oh yeah) sushi we had earlier.

So there it is. We may have 2760 miles of ocean to cross before we get to a poorly stocked store, but we aren’t letting that dictate our diet. Vick is 1000 miles into this passage and not showing any signs of wavering. Lucky us!

Comments

comments

4 comments

  1. Comment by David Drazen

    David Drazen March 28, 2012 at 7:01 pm

    Reminds me of camping food. The further from civilization you were, the better it tasted. But having an oven/stove ups the ante a little.
    No freshly baked cookies on a boy scout trip, just rain!

    • Comment by Tucker Bradford

      Tucker Bradford April 13, 2012 at 5:36 pm

      Oh Dave, you couldn’t be further from the mark. Seriously, damned good food is still being served on Convivia. Last night Vick made up a huge pot of carnitas from pork butt and served it with a jicama slaw and sushi rice. Whisper light cooking doesn’t hold a candle…

  2. Comment by Debra Adams (Murar's Dream)

    Debra Adams (Murar's Dream) March 31, 2012 at 8:19 am

    Really enjoying your blogs. Sounds like an amazing trip. We will live vicariously thru you this year in anticipation of our trip next year. I am especially curious about your ability to eat well for such an extended period of time. Be safe!

  3. Comment by cindy

    cindy April 7, 2012 at 5:35 pm

    Sign me up! I’ll bring more syrup 😉

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