It's one thing to cook dockside with local stores, electricity and a stable platform ... it's another thing to cook on a daysail(or bring along KFC-chicken)...
But when sailing(and motoring), long monotonous distances ... some canal ... some open water
, and all single-handed, what are some of the better, easily "prepared foods(low sodium-no jerky stuff), with "easy" cleanup, and virtually no resultant trash ... oh yeh ... and something that might even taste good ... at a somewhat normal cost(no camping-type freeze-dried, high-priced cardboard)?
I expect to have a small stove(single burner), and a very well insulated refrigerator(turned up to conserve power), on a Bristol 29 ... late out of the gates through the Erie Canal and points south ... somewhere to lay over for winter(doesn't need to be "warm", just needs to not be too cold(not like Ohio), and someplace where there's lots of "affordable", dockage.
A somewhat nearby VA Hospital would be nice too...
While we're at it, are personally prepared dehydrated foods(like tomatoes, mushrooms, etc.) actually as "good" tasting as I often hear ... or sad substitute for flavor? I've freeze dried a number of things, but, never got around to actually tasting my products.