When I first moved aboard Lealea in 1996 both Chuck and I were working full time and we rarely ate at home. The pressurized alcohol stove needed a tube replaced and we never had the time or inclination to get it repaired. It was our third year together when we decided it was time to fix the stove but when Chuck began the repair a fitting snapped in half and we were back to square one. By this time I was a bit more boat saavy and had heard several horror stories regarding pressurized stoves so we decided to replace the old stove with a newer Origo 3000 which is a two burner, non pressurized alcohol stove. Chuck and I often joke that we had been married three years before he even knew I could cook.
I am amazed how many questions we receive asking about the different aspects of our galley and how we manage. There is no mystery to cooking aboard. The real trick is becoming organized and efficient in a small and often unsteady workspace. No book you read or video you watch can prepare you for the adventure of cooking at sea. What works best for one person may not work for the next but there are so many "cooking aboard" books out there it is obvious people are curious and looking for ideas.
We are not attempting to create a "how to cook on a boat" guide but instead give you an idea of how we manage cooking and provisioning aboard Lealea. I share ideas on our Cruising Budget and Provisioning, talk about eating healthy without refrigeration while living aboard and share some of our favorite recipes from the galley. Keep in mind we have neither an oven nor refrigerator aboard so feel free to adapt the ingredients or method of cooking to suit your needs.