- A good boat
- Good food
- And, of course, a pleasant Captain!
- The ride we might be having
- The condition of the crew’s stomachs (no red sauce on the first night!)
- The ease of preparation
- And a good variety of healthy meals and snacks
- And of course, plenty of non-alcoholic drinks and water
Depending on the events of the day, I select a meal, pull the perishables from the freezer and the bag from the locker to assemble the meal. By pre-cooking rice and pasta, it just needs to be dropped into hot water for a few minutes. No waiting for it to cook completely or absorb all of the liquid – just long enough to heat it.
Experience has shown which items are most appreciated. A couple items were swapped out for new ones this year. Sandwiches of various flavors are often served at lunch time with chips and fresh vegetables and fruit. Salads are served with dinners until we run out of lettuce. Our menu consists of the following:
Main & Lunch Meal Entrées For Caribbean 1500 Rally
Beef Burgundy over Egg Noodles
Shrimp Scampi over Linguini
Chili with Corn Bread
Spaghetti with Italian Sausage Meat Balls
Corn Chowder (a crew favorite!)
Chicken Cacciatore with Gnocchi
White Chicken Chili
Beef Stroganoff over Egg Noodles
Broccoli Cheddar Soup
Chicken Noodle Soup
Curried Chicken over Rice
Chicken with Wild Rice Casserole
Baked Rigatoni with Meat Sauce
Beef Barley Soup
Chop Suey over Rice
Hamburgers or Turkey Burgers
And the Snack Bag is always available with various bars, candies, fruits, cheese and crackers, etc. The crew has access at all times. Sometimes I flavor the water with lemonade just to give us a break from the plain water. We also use concentrated unsweetened (without artificial sweetener, too) juice to flavor the water.
As the Galley Manager, I have the right to decide whether or not it is safe to cook on the stove. If not, a cold meal will fill the stomachs. We had shrimp cocktail, cheese and crackers and fresh fruit for dinner on one very rough night! There will always be something to fill the crew.