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We have had several days in the beginning of the race with 20-40 knot winds and seas that tower over the boat and cover the deck with water and return again moments later. Waves knock the boat side to side up and down without prediction making the most basic movements of walking, getting a drink or sitting down in an expected lactation an arduous task. Holding yourself up is a constant battle. I have been asked what meals can be prepared and what do we eat in these conditions? I have asked Tim to put together in writing an example of the basic sustenance we must consume to keep our bodies energized and our minds focused. Many crews eat dried MREs or other such basic calorie Madden consumables to keep going. Marye Ellen and Tim have provisioned SV Blue Moon to take into account the resources we have onboard and the environment we must prepare meals in to maintain our strength. The exact meals that we have prepared and eaten onboard since our departure are listed below so
you can get an idea of the desolate environment we must cope with to execute such an endeavor. Hardship rations on the passage to Kaneohe: 7/9 Monday Morning tea (at the start line) Pirates rum and ginger cake a la Sara Lunch Virginia ham and pepper jack cheese sandwiches with salad and grey poupon Afternoon tea of rum cake with lavazza Oro latte or twinings Earl grey tea on the fan tail Dinner Spring vegetable pasta bake a la Marye Ellen 7/10 Tuesday Breakfast Granola with keefir Oranges apples bananas Latte Lunch Virginia ham and pepper jack cheese sandwiches with salad and grey poupon Afternoon tea Earl grey with Scottish butter shortbread Dinner Lasagna (a la Sara) with Niman ranch beef and Marin cheese company ricotta with green beans and garlic bread. 7/11 Wednesday Breakfast Granola with keefir Oranges apples Morning tea Latte Lunch Salmon and cheese sandwiches with tomatoes and lettuce with capers and fresh squeezed lemon. Dinner Baked turkey meatloaf (a la Marye Ellen)with sea infused green beans and garlic bread. 7/12 Thursday Breakfast pancakes and maple syrup Morning tea Rum cake with Earl grey tea Lunch Sunflower seeded sandwiches with Virginia ham and cheese filling Dinner Fresh line caught SV Blue Moon Sebastiens BBQ Grilled Blue fin tuna fillets (1lb each) in lemon butter basted in white Bordeaux with sea water infused carrots green beans and rice with quinoa. Dessert Sara's brownies 7/13 Friday Breakfast From scratch SV Blue Moon boat made Bread and butter pudding with warm maple syrup Lunch Burritos with hot turkey meatloaf, pepper jack, salad, salsa, black beans and picked peppers Dinner Prime beef bourginon with pasta spirals and from scratch SV Blue Moon boat made braided wholemeal bread (recipe texted from San Francisco and converted from lbs and oz to cups while underway) with Grey Poupon paired with Ojai sourced Viano Vineyards Zinfandel. Saltines for those that may or may not have needed them, and extra portions for those that didn’t. Fair Winds, Russ |
AuthorRuss is the Captain of Blue Moon. He loves the ocean, sailing, diving, and talking about what he does :-) Archive
August 2019
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