Before an extended passage, in this case a little over two weeks from Tahiti to Tonga, I prepare meals. It is difficult and sometimes impossible to cook while sailing, either because the seas are too rough or I am tired from handling the boat. Do, I usually spend the day before my departure cooking. In this case, I took a chicken carcass (from which I had taken the meat for sandwiches) and made broth in a pressure cooker for 45 minutes. I took the carcass out, added carrots, potatoes, onion, garlic, a can of diced tomatoes, and a bag of dry lentils and cooked for 10 minutes, then added the meat from the carcass. This made perhaps five meals. I usually eat something like this cold, not bothering to dirty dishes to heat it up. Besides, it’s warm enough at latitude 16.
