PROVISIONING 101

DECEMBER 6, 2012

Getting It's Perfect ready for an extended cruise in the crystal clear waters of the islands is quite a project.  When we left Kemah heading east I had worked very hard to load the provisions we would need.  For weeks I wrote lists, checked containers & worked with storage problems.  The challenge was huge.  Food with a variety of taste & texture is very important & not as easily accomplished as you would think. 

My first try at provisioning for 6 to 9 months was basically successful.  What really saved me was that we were on the American coast.  I was able to supplement our stores mostly at small groceries, convenient stores & an occasional big box store.  The biggest challenge was getting it back to the boat by bicycle.  Here are a some of the things that have worked for me, but there is much more to learn.

LOCK TITE

The containers I left with worked out better than I expected. In such a moist environment keeping dry goods fresh is very difficult.  By using LockTite containers I can keep cereal, crackers & chips crisp & all my dry goods fresh.  I also carry plastic paper plate holders.  Using paper some of the time saves on water.

My stock of canned goods are kept in the main salon below the settee on the starboard side.  Keeping all of the weight distributed below the waterline is very important.  Rod offsets my canned goods by storing all his tools on the port side.

 

I began, of course with a list & then another list & another.  The list begins with staples - canned goods, dry goods, beverages, condiments, snacks, cleaning supplies, paper goods, personal hygiene, medical & much more.  As you check things off you think of more, almost a never ending  cycle.  The BIG problem is there is only so much room aboard a boat.


WATER FILTER ATTACHED TO FAUCET

INVENTORY, MARK & STORE

LAUNDRY DETERGENT
DOES NOT STICK TOGETHER
 

WITH NO DRAWERS  THE
SILVER HOLDER  IS ON THE
INSIDE OF A CABINET DOOR