MacGregorSailors.com

wincrasher26 wrote:Those are some good ideas. Never thought about getting by with just one pot. Trash is definitely an issue on a longer cruise.

If you have room to bring things on in cans and bags they should take up less space once used .

We really like these...



...5 gallon containers with the screw on lids. Once empty they then hold trash and all of...



...the trash is compacted one way...



...or another and takes up less space than when it was full of something....

http://purplesagetradingpost.com/sumner ... 10-14.html

Sum

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Our MacGregor 26-S

Our Endeavour 37

Our Trips to Utah, Idaho, Canada, Florida

Mac-Venture Links

We do keep a full kitchen on board including mixing bowls, frying pans, small pot, crab pot lg, plates, forks, forks, knives, spoons, whisk, measuring cup/spoons, kettle the works. Larger groups get the fine china (paper/plastic) but if its just the two of us we'll use the plates. The large crab pot serves as a pre wash sink…sea water+ pre rinse all the dishes with soap then you're just rinsing the salt off in the sink and uses very little fresh water. We keep a bag of honey wheat pancake mix on board for if we feel like it for sunday breakfast anchored in front of the falls We also try and plan home meals around boating weekends. Tonight we're having moose and spinach penne, and tomorrow on the boat we'll fry it up and the teflon pan cleans up with a single paper towel. Most everything is kept in smaller rubbermaid tubs under the kitchen and couch five total (i think) all labeled on top as to whats inside. Mixing bowls hardly get used, but the bar and games (highball glasses, wine glasses all lexan a couple decks of cards) get used all the time so its closer to get at. I won't compromise on my coffee so I use the kettle and a coffee press with my favourite coffee which ever it may be at that time and again rinse in the ocean then a little fresh to get the salt off.
For longer trips we have a 72q and a 100q coolers. With the pantry and the 100 full of perishables and sea ice we can go several weeks without restocking (it's colder here and sea ice is really f'n cold) And when we catch fish, crabs or shrimp they go into the 72 packing sea ice, and that serves as lots of extra fresh meat. I would guess that with fresh and canned/dried we could do an easy month (with no supplementation from the ocean) no problem with no over crowding, and could triple the canned dried and still keep it in the lockers. This does not include water however. We'll keep a 24 pack of bottles for drinking and 30 gallons for everything else. But there's fresh water everywhere up here as well. You can't go more than a hundred yards in spots without a small creek or waterfall, and with some of the steep walls on a glass calm day you can fill the crab pot off the bow

Wow Bob, I'm really truly envious. I don't know where you find the space for all of that stuff, but with the three kids (and tiny dog) we're packed to the gills. As with all things on a boat, as Stephen (Catigale) says, it's got to have two uses, so I repurpose my wine bottle as a wine glass The admiral is Mormon so there's never a fight about that.

I do intend to figure out fishing and lobster pots eventually. I know we've got plentiful rock lobster here locally, and I love it, so I'll go with some of my lobstering buddies and figure out how to bring home bacon of the sea. There's nothing drinkable here in SoCal--even if it's fresh, its foul, so we have to take water with us.

As a mormon, the admiral grew up with crazy camping skills, like bringing pre-made pancake batter that just needs water in a ziplock bag (add water and shake) and frying up pancakes in the pot after bacon, making ice-cream onboard by shaking milk, vanilla, and sugar in a sandwich-size ziplock bag inside a freezer size ziplock bag that has ice and salt. It turns into ice-cream in a bag in about five minutes of shaking. Mormons are really good at incorporating modern technology like ziplock bags into old skills like camping. She just plans out meals for the entire trip, makes it all at the house in advance, and we take it aboard when we go. We always run out just about exactly when the trip ends. By that time, all the storage has been turned into trash storage, as Sum says--it never takes more space going out than it took going in.

One day I'll have my sea-house. Until then, I've got my sea-camper.

Matt

One day I'll have my sea-house. Until then, I've got my sea-camper.

Perfectly said!
The crab and shrimp pots are a serious pita so we tend to turff them overboard asap. All though theres lots of water available we do conserve. There is lots available but it does require a certain amount of work unless its spring thaw and its glass calm on the upper lynn. Other than that its get out the inflatable and row ashore with the water jugs.
If lobster are anything like crabs you can use canned cat food in a pinch. The more the better and I mean lots. If I have an entire pink salmon carcass lying around the whole thing will go in the trap and if we're lucky 5-7 crabs come up. As for fishing drag a diving live action jointed rapella at 2-3knts behind your boat; it'll dive to about 15 feet all on its own with no extra equipment. I don't think there is a fish alive that won't take a bite at it. The more real looking the better.
Gonna have to try the ice cream…i mean someones going to have to try and make the ice cream. Great idea! Might be even faster with some sea ice

I read this book last month : http://www.landlpardey.com/the-care-and ... rd-ed.html Really interesting. Tricks and tips for preserving food and food that keeps without refrigeration - all inserted in between logs of a trip from Japan to Canada.

Sheri and I have done several 2 week trips in the Mac and other boats. We always buy too much food. There is never enough booze. A well employed bottle of rum mixed into some of Sheri's wicked "Dark and Stormies" got us checked out much quicker from our BVI charter last year too. Freeze dried food would not have had the same effect

robbarnes1965 wrote:There is never enough booze.

A gallon of everclear is really hard to get all the way through...

Cannot compromise on a good breakfast. I do use hungry jack add hot water then fry hash browns one kettle for coffee potatoes and dishes.

Shower hooks...

…you can hang things anywhere in an

No argument with a good breakfast to start the day. We tend to use the magma grill to cook on.


Is that a heater in your head? Looks interesting. Fan to distribute the heat? You have a lot more stuff in your head than mine. Good use of space though.

yukonbob wrote:

I keep the main sheet, vang and harpoon tip and line in there when not inn use. Without them there's a lot less, I just snapped the pic on the way out, and I leave them off and out of the elements when I'm not there. We have the hooks all along the headliner; that was just a good shot where they're concentrated. We also don't throw paper in the PP, it goes in the garbage. Yea thats the heater with ecofan (no electricity). Makes it a little tight and you have to be careful when using the PP but It's close to the V berth for heat when sleeping and it doesn't take up any cabin space.

Oh ya for the bbq breakfast we'll make breakfast burritos ahead of time (scrambled eggs, sausage cheese onion whatever) wrap them in tin foil at home then just throw them on the bbq for an awesome to go hot breakfast

This makes me think of two quotes:

Crocodile Dundee
"You can live on it..... but tastes like sh##"

Mike Huckabee
"If it wasn't food a hundred years ago, don't put it in your mouth."

Not knocking it though. I've eaten freeze dried stuff.

When I go out for a week, I always bring back half of my food. I took less than ever on my last trip and still brought half of it back. I just don't get that hungry when sailing, for some reason. It's the excitement and the exhaustion at the end of the day. I get too tired to cook.
Crack a V-8 and down my vitamins and I'm good, some days.

Great way to lose ten pounds too

SK

yukonbob wrote:I keep the...harpoon tip and line in there

'zat for cranky crew members or just easy MOB retrievals??

HOB retrieval (halibut on board)

YukonBob - you crack me up.

How often will anyone find in a recreational boat website someone talking about "Moose and Spinach Penne" or storing the "harpoon tip in the head"

What the heck do you use a harpoon for on a Mac

The north does harbour the colourful 5%
When you hook large halibut and get them to the surface they can shake the hook out very easy...so you harpoon them with a tip release harpoon attached to a hundred or more feet of rope. Then you know they're not getting away. Usually don't use them for fish under 60 pounds. As for the moose I also got another bison this year (5th in a row)

As with all things on a boat, as Stephen (Catigale) says, it's got to have two uses,

It's 3 (three) functions required in the New Efficiency Order.....

My week long trips to Cuttyhunk have had me bringing progressively less and less food as I tune in

I make hot breakfast for 6 every morning, and hot dinner too, but manage to do it on one cooler and food under the dinette table on the

Given the whole vacation is on anchor with no slip fees, I have taken to eating a dinner or two from the raw bar or Captain Bruce Borges lobster bar.