Members' Online Book: Getting Out There Cruising, Chapter 14 of 15

Keeping Things Tasty—Tips For Food Storage (With No Refrigeration) & Meal Preparation

13- Use---Homemade raisin bread

Homemade raisin bread.

Imagine being safely tucked into a tiny little anchorage in Chile with four shorelines holding you snugly beneath the granite cliffs. And imagine being stuck down below for three days of rain, cold, and williwaws that make the boat shudder against her lines. Consider that you are about two months south of your last grocery store and unlikely to provision again for at least another month. Sounds miserable, right?

Now what if I told you that I woke up on that third morning to a freshly brewed cup of coffee and the smell of homemade cinnamon rolls cooking in the oven? And perhaps the best part is that this was not at all exceptional; the night before we had eaten homemade lentil stew with carrots, onions and ham.

My family likes to eat well. We spend a lot of time thinking about and preparing delicious meals. Breaking bread together, literally and figuratively, has been an important part of our three-year expedition on Sila.

Living Without Refrigeration

However, despite our interest in good food, we opted to forego refrigeration when we built Sila, in a bid to keep the boat as simple as possible.

At first we expended a lot of time and energy getting ice for the icebox but, over time, we learned to embrace life without refrigeration and adapted our food purchases and meal planning accordingly:

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Meet the Author

Molly Barnes

Molly and Christopher Barnes, and their two boys Porter and Jack, have just completed a 36,000-mile circumnavigation of South America in their Boréal 47, Sila, including cruising South Georgia—one of the toughest cruising grounds in the world. Molly is the co-founder of an academic and wilderness school, an ultra runner, and an expert on motivating young people to find their own inspiration in adventure.

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