| Provisioning
I agree with Harriet's comments. We are living aboard prior to making the trip from UK to Eastern Mediterranean over the summer months. I made a list of all the items I use regularly and am 'experimenting' with various food storage methods, cooking methods eg baking bread, using the pressure cooker and if we enjoy the meal then it goes onto the next list. It makes provisioning so much easier and it is surprising how many 'refrigerated items' can be stored elsewhere and still be edible and nutritious a long time later. I was surprised at how much toilet paper we use (mind you it has other uses than the obvious one)!
Last time we went longterm sailing (from South Africa to the Caribbean) I made a menu plan for 2 weeks and then times it by 4 for staples. We actually stopped off at St Helena, Ascension Island and Fernando do Noronha (off Brazil) so I was able to stock up on fresh veg, eggs etc. I planned the trip on the assumption that we wouldn't be stopping off between South Africa and Grenada. Luckily we had lots of fruit juices and sodas because we unsuspectingly filled up with contaminated water at one place. No watermaker or ice box in those days!
However, as another contributor mentions there is no real need to stock up with loads of dry goods if you are planning to stop off on the way.
Enjoy your sailing
Rivonia
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