S/V Ripple

I'm starting to wonder about provisioning... 2 people x 90 days x 3 meals plus per day.  Interesting challenges, especially if culinary interest is one of the objectives.  I did my first experiment with bread making aboard today, and the result was surprisingly close to the mark.  In fact, I slathered some butter on the product and ate the whole thing.  What a treat -- fresh bread amidst the canned stews and freeze dried and prepackaged fare I expect to have going. The set up: Dutch oven atop a two-burner camp stove Cake tin inside to keep the loaf off the bottom of the pan Small loaves, one at a time. The fuel consumption for 20 minutes of baking was about 70g, which is about 1/6 of the capacity of the fuel canister.  Half a buck to a dollar for a small loaf, including ingredients: The recipe: 1 cup all purpose unbleached flour 3/4 cup water 1/2 - 3/4 tsp yeast a bit of sugar in warm water to proof the yeast. salt to taste, some in the recipe and some sprinkled

My brother's picture of yours truly beavering away on the patterning.  (those of you who know him may recognize his thumb in the upper left corner) In a scant four weeks I expect to pass through the Ballard Locks heading to Sitka.  I've carefully organized my task list so as to maximize the drama of these last few weeks.  Spring varnishing is underway,  and it looks like the weather for that will cooperate.  Why settle for the unvarnished truth when you can have sparkle plenty , as my Mom is wont to say? But the real drama is all about the dodger. I've known I needed to make one since a day two years ago in early August in the Broughton Islands with Terry.  The warming summer sun was obscured by a weeping marine layer.  I was wearing every stitch of clothing I had with me -- five layers -- and I was still cold. In August. Protection against wind and spray will be pretty important (which is why I left it to the last possible moment). Knowing you're going to be