Feeding Time , 31 March

We are only 9 or 10 days out of Galapagos , I have already lost track of days and dates, and food has become something to look forward too, not that we don't enjoy our food normally but it is fun to challenge ourselves to produce good food from the limited stores we have on board and in the sometimes challenging conditions of Shimshal’s galley. The first thing to run out was fresh bread, we left with 2 big loaves but the second one was mouldy before we even started to eat it. Heather is our Baker, after a little practice at home before we left she can knock up a pretty fine loaf of bread, full of seeds and other healthy goodies without breaking a sweat,  actually that's a lie, it gets so hot in the galley when cooking its like a sauna at times.

Other baked goods to have emerged from the galley have been fresh pizza on home made flat breads and this afternoon an Easter cream tea, (without the cream unfortunately), 

Fresh vegetables will be the next thing to become scarce,  the peppers are already pretty wrinkled,  we still have carrots, onions,  red cabbage potatoes and tomatoes which are keeping well. Apples and lemons also last well though the tropical fruits which are such a treat have all either been eaten or chopped up and frozen. By the time we arrive though I suspect we will be into the tinned sweetcorn and other such delights. 

Regular favourites in the fridge are home, or rather galley,  made humas and yoghurt which Sally makes in a thermos flask from powdered milk. Another Sally special is pancakes,  a regular breakfast treat,  easy whilst we have fresh eggs but yet to be attempted with the reserve powdered egg.

As well as the pizza we have enjoyed delights such as pad thi, chicken fried rice,  noodles,  resoto , carbonarra and several versions of curry. We are lucky to have the freezer so have some fresh meat but tofu makes a regular appearance as well. 

All in all we are eating well although much to the horror of the others the chocolate ran out ages ago. 

Tim