Victualling

I can't complain at the food on our voyage, we've eaten very well. I cooked today (pictured) so maybe standards slipped a bit. Our kitchen is the galley and we're making do with one working gas ring and no oven. Even so, our meals have been commendable.

So, with a day in port I thought I'd ask Stella, who kindly looks out for us, to write a piece about our provisions for the voyage. For the rest of this blog Stella says:

"Having been to Captain James Cook's Museum in Whitby and read about the rations the sailors had in the 1700's, I thought it would be interesting to compare their victuals to ours.

The sailors had a daily ration of 7Ibs of Beer. I think ours is of wine, tea and coffee; of course pints in the yachting club too!

They had 7Ibs of maggoty ships biscuits a week compared to our Jamaica Ginger Cake, Mars Bars and crisps.

Their weekly 4Ibs of oatmeal is our cornflakes and Jordan's Muesli with fresh milk and yoghurts.

Mouldy cheese rivals our Yorkshire Blue and Port.

7Ibs of salt pork and beef per week, maybe with onions to keep the scurvy at bay and mask the rancid flavour was lacking in variety. That was the complaint of many a sailor although their rations were ample in calorific value. To prevent our scurvy we have fruit juice, bananas, oranges and apples, fresh vegetables and of course grapes of the Pinot and Shiraz variety!

We don't lack variety or calories in our diet; sausage casserole, fish pie, chilli, chicken curry, carbonara, to name a few dishes we have had, some whilst underway in pitching seas!". Stella.