Sans Souci Arrives At Los Suenos

3 Responses

1. Dave … thank you! I’m looking forward myself to seeing how the map evolves…

   Rod:

   I’m not sure what Jeff is doing for provisioning. I suppose I should be an expert, because ultimately, I’m the one paying.. but, I’m just not focused on those kinds of details. Plus, more importantly, I trust Jeff. He’s more likely to be organized with the food than I would be. I think provisioning policy reflects the person doing the provisioning.

   For instance, on the few trips where I’ve been responsible, I tend to think in terms of cans of Pringles, bags of popcorn, cans of nuts, and other junk food. When Roberta is along, I add some steaks, some hamburger, some buns and some tortillas.

   Roberta is much more organized, but still not super-organized. She’ll wander the aisles at the market, and say “That looks good, I think I can do something with that.” When we began our big trip south, she loaded up on everything. We wound up with far more than would fit, and had to buy an extra freezer just to store the food. As a demonstation that she was overly exuberant, we wound up throwing away at least half of all the food that was bought.

   Jeff, I think, has a third approach. He’s a “real” professional captain, used to dealing with a wide variety of owners, many of whom think in terms of a food budget and “per diems”. Jeff takes the time to plan meals, count steaks, and think about “how many people, how many meals, and how many days.” He believes in good meals for the troops, and is fairly official about it. I can’t imagine interfering with his system. I don’t know that he plans out his menus in advance, but he might.

   I’m not sure if any of this addresses your question… I do think there are boats that are very disciplined in their planning process, and even plan out meals for weeks in advance. Judged on this standard, and on a scale of 1-9 I’d be a zero, Roberta would be a 5, and Jeff a 7…

   As a side note: One reason that Roberta and I throw away a lot of food is that I generally prefer exploring the local restaurants when in port. Thus, we really only need to have enough food on board to address nights at anchor. Plus, when it is just Roberta and I, we normally are together for dinner, but generally fend for ourself for breakfast and lunch. We load on enough food that we know we won’t run out, assuming we’re not going to find any restaurants or decent groceries.. but, then we generally find great places, and don’t need the food.

   -Ken W

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2. Thanks-a-lot Ken…

   Adding the map is a neat feature….we’ll be watching

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3. Ken:

   How ‘formal’ is your provisioning? i.e. do you make lists of what is in what freezer and then log all the ‘ins’ and ‘outts’?

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