I was really quite surprised as it has always been my feeling that good meals at sea are not only very enjoyable, but also one of the things that helps to make the crew into a cohesive team.

In many years of sailing offshore we have found many ways to make the Galley routine both challenging and fun.

On some trips everyone takes turns with the Galley chores, on other voyages we have had one person in charge of Galley duties. This does not mean they are a galley slave , but some times it is helpful to have one person coordinate all the meals even if they don’t cook them. That way we are less likely to run out of vital ingredients.

Of late, I have done several trips with new boat owners and the other full-time member of the Gulf Stream Guys, Tommy. So I have taken the role of chief cook and bottle washer in addition to my other tasks. I have to say I enjoy the challenge and have had no complaints about the fair that I produce. I have even had a few compliments.

OK ! We all know that after a few days at sea any sane person would not scorn the cook, but I haven’t poisoned anyone yet.

On this trip the crew has been spared my usual galley goo as we have press-ganged my old friend Marjo into being the Master of the Galley.

The fact that she is here entertaining and educating us is miracle in itself, and her galley talents are second to none.

We have fresh bread every other day, steel cut oats for breakfast, bean and pasta salads. Last evening it was a little rough, so Marjo got out our baking bags. You know the ones that you might cook a Turkey in at Thanks giving.

First she made up a wonderful marinade, then placed all available vegetables and two nice pork loins into the bag. The marinade was poured on top, the bag sealed and into the oven at 375 until it started to smell good. [Marjo has to add here that the idea of the bag was Mark’s and that he had set a good example by making a similar dish, with, of course, peanut butter, on the St. Maarten leg. It was scrumptious.]

A feast was had by all!!

Of course I don’t let Marjo have all the fun. She has allowed me to contribute my infamous Mighty Muffs, an old sea-faring favorite, and even a Captain’s stew.

Conclusion, cooking at sea can be a challenge, but like climbing Mount Everest it is character building and appreciated by all involved.
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