With hours to fill as we sail, cooking and eating will be one of the daily highlights. And to make sure we don’t arrive starved and dehydrated, it’s essential to prepare a good provisioning list that will provide some variety. After all, we’re not sure how long we’ll be at sea exactly and you do need to consider that something you rely on may break down (fridge, water-maker…).

The last opportunity on this route for us to stock up on provisions before the long passage is Las Palmas. They’re set up very well to cater to cruisers, with a choice of fully stocked hypermarkets and local fruit and vegetable markets where everything is super fresh and can be delivered.

Once you start calculating amounts that 5 adults will consume over 25 days, you get a picture of how much space thats going to take. Here some examples of amounts we’ll be bringing on board:

  • 400 litres of water
  • 100 eggs
  • 50 apples
  • 1 whole leg of Jamon Iberico
  • 20 onions
  • 10 garlic bulbs
  • 10 jars of nescafe
  • 10 kilos tomatoes
  • 50 lemons
  • 10 litres milk
  • 4 bottles olive oil

Total foodies that we are, we’ve been giving a lot of thought to the meals we’ll cook. And since we’re a mainly French crew, food will certainment be a major topic of discussion. Look forward to finally meeting up with the rest of the crew and, over a good meal and bottle of wine, exchanging suggestions and putting together our definitive list. I’ll upload our provisioning list once we get back with comments on what worked or didn’t and how we got on, gastronomically-speaking!