Friday, November 21

Notice, Follow Up

By Michael Argyelan

I would be remised if I didn’t remind you all that this weekend is the Annual Two Day Sale in the Ship’s Store at Crowley’s. Everything in the Store, and I do mean everything, is 25% off. If it’s on a shelf, a hangar, a peg, or sitting on the floor, it’s on sale. This means our 35% off closeout items are now 60% off! We couldn’t stop there. There’s more. 

All in stock Lewmar and SealLine products will be sold at 10% above cost. Yes, I’m serious. Need a new block? How about a folding wheel? Need a new winch? Maybe you’re looking for a dry bag? They’re all on sale at 10% above cost this weekend.  

Where? The Ship’s Store at Crowley’s Yacht Yard, 3434 E. 95th St., Chicago, IL 60617
When? Saturday, November 22 from 8am – 4pm and Sunday, November 23 from 10am – 4pm
Why? Because we like making money as much as you like saving it!

Mmmm Mmm Good, continued…

After last week’s column exploring food on boats, I received a couple of great responses from fellow boaters. As promised, I’ve included their responses this week (see below). Enjoy and if you want to contribute to the food on boats theme, please do.

“Ever since Craig Juel brought Joe Froggers for the 2013 Mac they have been on board for every offshore race Hope has sailed.  For warm food/drink we heat water and keep it hot in a large thermos which then provides for instant coffee, tea, and most importantly for me oatmeal with brown sugar and a dram of Scottish whiskey.

For Mac races we bring three crew meals of frozen stew in individual boiling bags.  One is Guinnes beef (Viks traditional recipe), one either savory pork or turkey (my creation), and one pasta (Fred's).  We've never used more than two on the race.  This system must be working as suggested by our record!

For my ocean crossing in 2016 I'll bring a dry Virginia or Serrano ham, two dozen freshly laid free range eggs which I'll keep in the bilge un-refrigerated, potatoes, carrots, onions, root vegetables, nuts, dried fruit, and for the first few days a couple of frozen Mac stews. Of course I'll bring limes (to prevent scurvey), Tonic (to prevent Malaria), and rum (to keep me happy).

When I do solo distance, I don't drink coffee and only a little alcohol (most of the alcohol evaporates from my oatmeal).  I need lots of protein. I eat no processed sugar. I take a multivitamin every day.  I have plenty of fat stores on my body, so I don't need to bring any additional on board.”

Michael Leland, MD
Hope  USA18

“On my T-10, Rainbows End, like Mike's crew (on Mischief), I make dinner at home, freeze it and boil it on the boat during the race.  Everything brought aboard to eat is pre-made at home.  I make a jambalaya for Saturday night and a beef stew for Sunday night.  Sandwiches, which we make and store for lunches, can be switched out for dinners if the sea gets too rough for easy cooking.  The boiled meals are sealed in a vacuum seal bag. One quart bag gives two servings and the used bags get tossed so there is no cleanup.  The heels and small slices left over for sandwich making are brought aboard to eat with dinner.  We use a hearty craft-baked rye bread.  Try Bruno’s, which Jewel can order.

Breakfast consists of a concoction my wife adopted from an oatmeal cookie- it’s called a breakfast bar.  It’s flour, oatmeal, brown sugar, molasses, and raisins all mixed into deliciousness.  It eats like breakfast and tastes like a cookie: its no muss, no fuss, and filling.  Along with that we have juice or V-8 and hard boiled eggs kept on the frozen water bottles.

Use 8 oz. water bottles- they're small and one serving.  I don't like half full bottles rolling around in the cockpit.  We drink them and toss them.  The crew is allowed 6 of their favorite beverages for the race so that a couple of times a day you have your favorite.  For my crew of 6 we freeze 144 bottles and keep one cooler full and taped up under the cockpit for use on those Mondays we find ourselves running low.  I also bring a dozen, unfrozen 16 oz water bottles to use in the pot for cooking on the race and on the way back to make coffee or tea.

The snacky parts are filled in with jerky, chocolate cookies, brownies, carrots, celery, peanut butter, small sized candy bars, peanuts, and saltine crackers in the event people might feel sick.  We also carry instant coffee for the night watch.  Sometimes people have brought instant latte mix and shake them up in the 8oz bottles.”
Steven J. Fink


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