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Whether you are a weekend cruiser or are sailing over the horizon for an unspecified length of time, here are some tips for the first mate to put to use in the galley, along with a couple of useful recipes for onboard cooking.

Master the pressure cooker. Get at least a 6-quart model, and get a good pressure cooker cookbook. It also doubles as a soup or stew pot for hearty meals underway. Lock the lid in place, secure it to the stove, and heat it up at least 15 minutes every day to keep the bugs at bay, and you can have multiple meals without a lot of galley duty.

Use a vacuum sealer. A vacuum sealing system is an amazingly versatile tool on board. Besides sealing galley provisions, it can be used to vacuum seal clothes (to prevent mildew) and tools and spares (spritz the inside of the bag with WD40 or something similar to act as a lube before adding the gear, then seal). Two caveats: As far as food goes, vacuum sealing DOES NOT preserve the food - if it needs to be refrigerated before vacuuming, it will still need refrigerating afterward; also, the bag material is vulnerable to puncture, so if you store sealed materials in a locker, be aware than any sharp protrusions might de-vacuum your stuff.

Stock one or more vacuum airpots to take care of hot liquids. Dedicate one to coffee, and use the other for hot water to make tea, cocoa, or instant soups. These will serve you well on night watches, for anchorage mornings, and in cold weather when a hot cuppa something is most welcome.

Cut down on towels, both paper and fabric. Cut both paper towel rolls and terry cloth towels in half (half a terry towel is still plenty to dry a body off). Paper towels will last longer, and the terry towels will dry faster and be less prone to go sour.

Make your own biscuit mix. Use these dry mixes for any recipes that use Bisquick® or a similar product.

Version 1 Ingredients

• 8.5 cups all purpose flour
• 1 T. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 2 tsp. cream of tartar
• 1.5 cups milk powder
• 2 cups solid vegetable shortening

Version 2 Ingredients

(A sweeter result if sugar is used)

• 9 cups all purpose flour
• 3 T baking powder
• 1 tsp salt
• 1.5 cups milk powder
• 3/4 cup sugar (or less--optional)
• 1 1/8 cups solid vegetable shortening

For a whole wheat version of either of the above mixes, use half whole wheat flour and half all purpose flour. Increase baking powder to 2 tablespoons in Version 1 and to 4.5 tablespoons in Version 2.

In a large bowl, sift together all dry ingredients. Blend well. With a pastry blender or two knives, cut in shortening until the mixture is the consistency of coarse cornmeal. Store in a large airtight container in a cool place. Do not pack down. Some ingredients may settle to the bottom during storage, so shake well before using. Shelf life is 10 weeks, possibly less in the tropics.

Great cruising recipe: Onion Soup. No matter where you cruise, you are likely to be able to buy onions. Here's a great hearty onion soup recipe to make in a big batch in that big pressure cooker you have on board. It uses basic ingredients.

Using the largest and finest onions you can get your hands on, peel and quarter 2-3 onions per serving, and put them into the pot. Pour in enough cold water to make plenty of soup broth, and add approximately two heft tablespoons of jarred chicken or beef stock concentrate (or 2-3 bullion cubes-you can adjust to taste). Add in a quarter pound (two sticks) of butter, a spoonful of Worcestershire sauce, and black pepper to taste. If you have it, a small glass of sherry or larger one of white wine can be added near the end of cooking. Don't add salt until you've cooked and tasted it; it shouldn't need any. This is a hearty soup, delicious if served as is or with the traditional melted cheese on top. Store it covered and clamped to the stove top, and reheat it for at least 15 minutes every day to keep bugs at bay - and you can have several hot meals without a lot of galley work (a great benefit for short offshore trips or the first few days of a longer passage, when everyone is still getting their sea legs and cooking may not be something anyone wants to do much of.)

Trish Lambert ( http://www.successinsweatpants.net ) has been a cruising sailor for over twenty-five years and a first mate three times, with three different skippers and three very different cruising styles. She knows first hand what makes cruising successful, and what she has to share may surprise you! Whether you are a skipper or first mate, a singlehander or part of a cruising couple, sail boater or power boater, Trish has insights that will help make your cruising dream a reality.

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