Galley Essentials with Amanda Heather first introduced herself


to me via email. Although we’ve not met, we’ve become good friends and over the past year I’ve enjoyed Heathers thoughts on cruising, including the following feature of her life in the galley.


This is our fourth year of


cruising aboard Wild Hair, our 1994 Hylas 45.5. We’re newly arrived to the Virgin Islands and plan to cruise the Caribbean for the next several years. In my galley I have a Force 10


stove, engine-driven refrigeration and freezer, and deep centerline double sinks. There’s lots of counter space and a convenient in-cabinet trash receptacle. Several priorities include; ample storage as I like to provision for up to ten weeks, everything within easy reach as I stand planted in rolling seas, and the radio for music and news. As to modifications, I’ve found ways to consolidate my kitchen tools in the galley for improved access. I moved pots, previously stored in the salon, into a galley cupboard that once held the microwave. My spices were buried in an inconvenient corner, so my father made racks that are mounted on the galley cupboard doors, now they’re alphabetized and in view. To utilize an unused galley nook dad also engineered a teak utensil holder. I strung shock chord across the front of cupboard openings to prevent goods from tumbling out as they often shift in bouncing seas. To improve freezer performance Dave, my husband, filled its depth with insulation and added a new floor. This cut the space in half but left a reliable adequate freezer. Finally, when the thermocouples went kaput on our two-burner Seward, I upgraded to a three burner Force 10. If I were to change one thing, without a doubt, I would 48° NORTH, JUNE 2011 PAGE 40


might be forced to eat cold, dried, or tired things that only bachelors seem to thrive upon. I found it challenging to locate quality canned meats, so I taught myself how to can. I also make pickles, applesauce, blueberries, and raspberry jam. I do the food planning though


The Galley of


Heather Mann by Amanda Swan Neal


have 12-volt refrigeration as our engine- driven compressor puts too much time on our Yanmar. Before leaving I worried about running out of food. Or, to be more precise, I was concerned I’d run out of a choice of foods. I thought “sailors”


we both shop and haul provisions. I’m inspired by two things: a plate of food that is an aesthetically pleasing combination of color, taste, and texture, and Dave’s appetite. By definition, if I need comfort, a can of Campbell’s Tomato Soup and a toasted gooey cheese sandwich indulges my inner child, hydrates, and renews.


As individuals we take care of our food needs during the day though I prepare dinner. I am prone to seasickness so when in port I double the dinner recipes then vacuum-seal and freeze leftovers. This even works for side dishes like rice and pasta. On passage, I simply heat and eat. My husband does all the clean up at day’s end its a division of labor that works well for us. Our diet changed when I shifted


from a home kitchen to a galley. I now pressure-cook meats to conserve propane and reduce heat. When cruising the east coast it was easy to find favorite foods at familiar prices. When we sailed to the Caribbean, I struggled at first to maintain quality while avoiding the gourmet stores higher prices. Today, I buy food from local markets, learn how to prepare what’s unfamiliar and look for recipes that combine and spice up canned foods when fresh goods are limited. My worst galley event


happened at the end of a multi-day cruise from Beaufort, North Carolina to Jacksonville, Florida. As the sun set the wind died and we found ourselves tired, seasick, and hungry. With the engine running I


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98