Thursday, September 21, 2017
Evanston: a mess; new food; three star
Karen just sent me four photos of GANNET’s interior, for which I thank her. It is a mess because that is the way I hurriedly left it when my travel plans were changed by Hurricane Harvey. I am too ashamed to post them. But they show no interior damage and less than an inch of water in the GANNET’s narrow bilge.
I read that electricity has been mostly restored in the Keys. I am told that the boat yard is open but with limited mail, internet and telephone service. Apparently there is some cell phone coverage. I hope that life is improving for those there.
Wirecutter ran a review of ‘Best Backpacking Food,’ which of course for me is also sailing food, and their favorite is a Thai curry from a brand, Good To-Go, with which I am not familiar. Good To-Go is available online from Campmor, where I buy my freeze dry food when in the U.S., in both single and double servings.
I already have about 100 freeze dry meals on GANNET, more than enough to complete the voyage, but I am going to test Good To-Go and perhaps some of the other meals mentioned in the article.
Curry can be too spicy and thirst inducing on passages where water is limited.
If you have been here a while, you know that my cooking ends on GANNET with boiling water and ashore with microwaving Lean Cuisines.
At the far other end of the continuum is Sebastien Bras whose restaurant in France has received gastronomy’s highest award, three stars in the Michelin Guide, since 1999. He is requesting to be removed from the guide. No other chef has ever done so in this way.
This morning this was the GUARDIAN’s most viewed article.