I really don’t actually need an excuse to peruse thousands of recipes, but throw in a planned lifetime of sailing across the oceans of the world to get to perfect cruising destinations in our own yacht and you have what makes me get up in the morning!
Because a sailboat is slow, meaning more time on the water getting to destinations than actual storage life of fresh foods, together with the reality that shopping in foreign far-flung ports, although providing exciting sensory stimulation, also requires foreign currency. Sadly, the biggest bang for our buck only exists at home in the land we leave behind, so we have to operate as frugally as we can, meaning carry as much of what you fancy from home. This has led me to venture into the world of canning and (gasp) dehydrating. Pinterest has become an invaluable resource and I’m sure I have become known in cyberspace as the virtual queen of pinning (a dubious title but, hey ho).
Thinking food, planning food, trying canning, trying the food in the cans, my kitchen is constantly buried under a crammed deluge of vegetables, meat, chicken, fruit and jars, jars, jars!
This afternoon, browsing through soup recipes, I suddenly felt like a lentil soup I used to make some years back and scanned and searched the net for a recipe. Not finding anything remotely close, I decided to try to make it from memory, check the taste and then preserve it for later, by canning.
Do look out for Orange Lentil Soup with Bacon.