Planning

Some folks have asked me how I have all of the things on board to be able to make the things I do. Well, because of my job as a kitchen manager for the last nearly 20 years I have had the unique training to think a month in advance. When I make my grocery shopping list at home or on board it is nor to simply replace what I have used up but to project what will I need for the next "x" amount of time. I know I can't always do what I want to do because things happen, fruit ripens quicker or not at all, the fridge accidentally freezes the lettuce. So I have back ups. I am not anti processed food so, I have some on board but I enjoy cooking. I enjoy the process of combining ingredients adding heat and creating something totally new. When working with dairy ingredients making yogurts or cheese I feel like a chemist. It awakens something in me, another way to express creativity. I also don't follow recipes very well. I like to look at about 6 different ones and then combine or alter due to allergies or what I have available. But again, I like that it keeps my brain active.
So, here was my proposed menu plan for this trip. 17 days or so was the plan, no need to really stock up on too much as we are travelling domestically. I do have a tenancy to over purchase!

Dinner options:
Mushroom/spinach enchiladas
Sweet potato black bean Burritos
Boboli pizza veggie
Red curry with tofu
Green curry with tofu
Bean chili with corn sticks
Pasta with red sauce and homemade bread x 2
Ceasar salad with salmon
Chicken marsala broccoli with potatoes
Lindsay green tofu potatoes and broccoli
Fajitas

So far on this trip we have had our lettuce freeze, tangerines rot, green peppers disintegrate  Our cauliflower  spinach and carrots also froze but I just plan on using them that way. Its hard for lettuce to recover from a freeze.

We did just do a quick resupply more spinach and more lettuce. So we shall see how that goes.
Enjoy!