These recipes are all sound SO. DELICIOUS. I'm kicking myself for running out of chili powder (we were in the perfect place to restock too; I just looked in that locker 2 days too late ugh) and never having thought of making chicken chili with canned chicken . . .
I also love that you looked at what worked and what didn't on the boat and morphed your life to make it all work. What a great example of flexibiity!
I am having such a fun time this year playing around with pantry ingredients that I don't usually use. Reading your newsletter all these months has been such an inspiration. I know that's had a huge impact on my perspective and approach.
Thank you for including my so-called recipe again. I'm so glad you enjoyed the messy egg concoction (because my "omelets" turn out like that every time). I can't answer your question directly about the line where pantry staple changes identity, but I can remind you that many condiments and items we refrigerate in the US after opening don't need to be. A few things that lived in my boat's pantry year-round: mustard, ketchup (basically anything with vinegar in it), farm-fresh eggs (unless purchased from US store because the shells are washed), cabbage & lots of produce that US stores keep chilled, jams & jellies...might free up some space in tiny-weeny fridges and coolers (for the campers out there). Happy sailing!
Yes! Thank you! I just learned recently that jam and mustard don’t need to be refrigerated even after opening the jar. And, my understanding is that vegetables that haven’t already been refrigerated keep well at room temperature, but if they have been refrigerated you have to keep them cold. This seems to fit my experience and so many of the vegetables in supermarkets are cold. There’s a local farmer’s market here during the summer months and I’m grateful to have easy access to it!
Even if the grocery store veggies aren't technically refrigerated, they're in an AC space, and most boats are not AC spaces. As Wendy says too, it's when you don't dry off condensation on the veggies before storage, mold growth is encouraged.
Living in Colorado our whole lives, mold and mildew isn't something we ever really had to deal with. Now it seems to require constant vigilance. It's amazing how quickly crisp ingredients go soggy and fresh food gets moldy! Thank you both - Nica and Wendy - for the tips!
I found the biggest issue is mold if the chilled produce isn't dried well after coming to room (or boat) temperature before being stored. I hate cold tomatoes, but that's how they're sold in most of SE Asia. Looking forward to some juicy homegrown ones soon when we're back in the UK!
Gad! Thanks so much Rebecca! We are currently rv'ing across the country from OR to ME in our Airstream. Because I turn 70 this month & I decided I needed to celebrate at Acadia Nat Park. So we are working our way across country. Your white bean chili sounds like something we need to make as we journey east. And thank you for giving permission to use canned chicken!! Waving to you from the UP!
What a wonderful trip!!! I can’t think of a better place to spend a birthday than in Acadia! Happy Birthday!!!! We are heading out to sail on Lake Michigan today and will wave excitedly in your direction. 🙂 I hope you’re having the best time! And surviving the terrible wildfire smoke???
I love this reminder of how much we can create with simple pantry staples (and how to get away from the perfectionism of everything). Also, now I want chili on a boat!
These recipes are all sound SO. DELICIOUS. I'm kicking myself for running out of chili powder (we were in the perfect place to restock too; I just looked in that locker 2 days too late ugh) and never having thought of making chicken chili with canned chicken . . .
I also love that you looked at what worked and what didn't on the boat and morphed your life to make it all work. What a great example of flexibiity!
I am having such a fun time this year playing around with pantry ingredients that I don't usually use. Reading your newsletter all these months has been such an inspiration. I know that's had a huge impact on my perspective and approach.
<3 OH HOW NICE!
Thank you for including my so-called recipe again. I'm so glad you enjoyed the messy egg concoction (because my "omelets" turn out like that every time). I can't answer your question directly about the line where pantry staple changes identity, but I can remind you that many condiments and items we refrigerate in the US after opening don't need to be. A few things that lived in my boat's pantry year-round: mustard, ketchup (basically anything with vinegar in it), farm-fresh eggs (unless purchased from US store because the shells are washed), cabbage & lots of produce that US stores keep chilled, jams & jellies...might free up some space in tiny-weeny fridges and coolers (for the campers out there). Happy sailing!
Yes! Thank you! I just learned recently that jam and mustard don’t need to be refrigerated even after opening the jar. And, my understanding is that vegetables that haven’t already been refrigerated keep well at room temperature, but if they have been refrigerated you have to keep them cold. This seems to fit my experience and so many of the vegetables in supermarkets are cold. There’s a local farmer’s market here during the summer months and I’m grateful to have easy access to it!
Even if the grocery store veggies aren't technically refrigerated, they're in an AC space, and most boats are not AC spaces. As Wendy says too, it's when you don't dry off condensation on the veggies before storage, mold growth is encouraged.
Living in Colorado our whole lives, mold and mildew isn't something we ever really had to deal with. Now it seems to require constant vigilance. It's amazing how quickly crisp ingredients go soggy and fresh food gets moldy! Thank you both - Nica and Wendy - for the tips!
I found the biggest issue is mold if the chilled produce isn't dried well after coming to room (or boat) temperature before being stored. I hate cold tomatoes, but that's how they're sold in most of SE Asia. Looking forward to some juicy homegrown ones soon when we're back in the UK!
Gad! Thanks so much Rebecca! We are currently rv'ing across the country from OR to ME in our Airstream. Because I turn 70 this month & I decided I needed to celebrate at Acadia Nat Park. So we are working our way across country. Your white bean chili sounds like something we need to make as we journey east. And thank you for giving permission to use canned chicken!! Waving to you from the UP!
What a wonderful trip!!! I can’t think of a better place to spend a birthday than in Acadia! Happy Birthday!!!! We are heading out to sail on Lake Michigan today and will wave excitedly in your direction. 🙂 I hope you’re having the best time! And surviving the terrible wildfire smoke???
I love this reminder of how much we can create with simple pantry staples (and how to get away from the perfectionism of everything). Also, now I want chili on a boat!
Well, I would love nothing more than to serve you chili on MY boat!
Yes, please!
Good stuff, great life! Thanks for sharing
Thank you so much!