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Check-in March 14, 2025; 15:55 (Local)

Current Position: 25 576.983’N 110 28.720’W Course: 142 degrees SOG: 7.4 kn BSPD: 8.1 kn TWS: 17.0 kn TWD: 355 degree TWA: 156 degrees Distance to waypoint (Los de Los Meurtos): 123 nm
Comments: At dusk on Thursday, there was light wind (4kn) (but 3-4’ waves from the NW). The wind was all over the place, bouncing between N and S, so it was impossible to sail. I left the main unreefed and the Yankee deployed and took advantage to get some sleep. Before going to sleep, I checked the AIS to confirm there was no commercial traffic in a 60 mile radius, I set a wind alarm for 12 kn, and I set a periodic alarm for 1h. At 8PM, I noticed the lunar eclipse beginning. As the eclipse progressed, the seas became strangely quiet … no winds or waves. At the climax of the eclipse (about midnight), the seas were dead calm and bathed in a blood moon. At the 1A alarm, I checked the AIS and found the tanker Torm Angus 30 nm off my bow (headed for Gauymas) on a near collection course. The wind had picked up to 10 kn from the WSW. My sails were on the wrong tack, so was only doing 1.5 kn. I got up, changed the tack and my heading to pass the tanker on its port side. Wind was 8-9 kn on my starboard beam and I was doing 4 – 4.5 kn. When the storm Torm Angus was 60m out, I turned the radar on. We passed at 3 nm. The wind continued to build throughout the rest of the night. By morning, it was blowing 25 from the NE with gusts near 30. Seas were about 6’ from the same direction with very short intervals. Rather than reef, I simply presented no sail to the wind and still surfed all morning at nearly 9 kn. By mid afternoon the winds had backed down to The 14 and were blowing due north. I gibbed, which gave me a better and to the waves and land. The wind direction began fluctuating between N and NW, making it difficult for the wind vane. Since the sun was starting to go down and the batteries were on at 92% (because the panels were shaded most of the day), I motor sailed. I took the opportunity to turn on the AIS and confirmed a ship I had spotted earlier was going to pass 30 nm to my port. The weather is supposed to be nasty Sunday. It does not look like I will make Los Frailes by dark tomorrow night. I changed my destination to Bahia De Los Muertos, 125 nm away (40 closer) and an anchorage I am familiar with (in case I come in after dark). Since I am making 7 kn at 1400 rpm motor sailing, I believe I will continue to do that until the batteries are fully charged, which will give me more options with the instruments tonight (radar, autopilot, etc.).
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Check-in March 13, 2025; 3:30 PM Local

May 13
Current Position: 27 28.160’N 110 55.933’W Course: 161 degrees SOG: 4.8 kn TWS: 9.6 kn TWD: 310 degree TWA: 150 degrees Sails: Unreefed main and Yankee jib Distance to waypoint (Los Frailes): 258 nm
Comments: Left Marina San Carlos at 9:30A local. 10-16 kn winds from the W and waves from the same direction. Averaged 6.5-7 kn. As the day progressed, wind moved more northerly and lightened. Using wind vane to effectively steer directly towards the waypoint.
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Goodbye San Carlos

After loading my asymmetrical spinnaker onto the top-down furler and taking on fuel, I will be leaving my home for the past three years, San Carlos, Mexico. This was my view from the stern on my boat this morning.

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First Zarpe Issued

I have spent the better part of the past two days in the office of the Capitania de Puerto Regional de Guaymas trying to sort out the paperwork to leave Mexico. It turns out, that even though Guaymas is considered to be a “seaport” (the only other one in the Sea of Cortez being at La Paz), the authorities there are unaccustomed to preparing a Zarpe (or Despacho as it is called in Mexico) for anything but large container ships. Furthermore, those ships use local agents, so the authorities are unaccustomed to dealing with individuals. It seems that cruisers simply never use Guaymas as their last port. Most cruisers sail to Mazalan or Puerto Vallarta before leaving Mexico. And, I suspect most cruisers don’t properly check out of Mexico. That is probably not a problem if you’re a US-flagged boat returning to the US, but it is a problem for someone who plans to sail to another county, where the Zarpe is likely to be required.

The first stop is at the building for the Capitain de Puerta (labeled “1” on this map):

I was met by the Capitain, who spoke little English, but I explained … Necisito un Zarpe para mi barco.” He understood my poor Spanish and put me in touch with his understudy, who spoke enough English that between us we got the job done. My documentation was examined and I was told I would need additional documentation (the letters, etc.), so I returned to the marina to try to get what I needed. The staff were completely unfa\miliar with the process, but eventually the lawyers got involved, and they communicated directly with the port authorities to get them what they needed.

I was under pressure to complete the process by Friday, March 8, because the following Sunday I was to return my car to the US, and without a car, it would have been difficult to travel back and forth to Guaymas (about 30 minutes away). Furthermore, I had arranged for a ride to return that Tuesday, the same day I was expected to remove the boat from nthe slip I was renting.

The marina provided the the letters at 11:30 AM on Friday. The office of the Capitain de Puertan is only open 8:30 AM – 2:00 PM M-F. I arrived at the office at noon and waited for about half an hour before I could be seen. After I quick examination of my documentation, I was taken to the Secretaria de Marina (labeled “2” on the map):

The following documents were required:

  1. My FMM form
  2. The boat’s TIP
  3. A document showing where the vessel is flagged (I used the USCG National Vessel Documentation Center “Certificate of Documentation”).
  4. A crew list
  5. A letter from the marina stating I did not owe them anything
  6. A letter from the marina stating I had been living there on my boat (so I didn’t have to use an agent)
  7. A list of all the safety equipment onboard
  8. Documentation that I am qualified (I used ASA certifications)
  9. A copy of my passport
  10. My itinerary (specifically, the next port)

With the exception of the two letters, they wanted copies (not originals) of these documents. Since only the owner of the marina and her lawyer have permission to sign anything on behalf of the marina, the marina lawyers drafted the letters, which took an extra day. After they collected the documents, I was provided a receipt:

I had to fill out two forms, which were then entered into the computer by the staff. This took nearly an hour. I was now 1:30. I was give a form to take to the bank about two blocks away, where I paid 401 pesos. I returned by 2:00. The Secretaria de Marina was only open until 2:30 PM, and I was told I would have to return the following week for the Zarpe. I explained my situation, and they told me to wait. About 3:30 PM, the staff produced the document, and just like that, I was official.

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DIY All-Purpose Cleaner Recipe

I do not have room to carry a lot of cleaning supplies on the boat. I use baking soda and vinegar to clean the head. I was looking for something I could make for general cleaning. My criteria is the cleaning solution had to environmentally safe and it had to be made from ingredients I already have on the boat (and use for other purposes). After some reading and experimentation, I developed the following formula

  • 1/4 cup vinegar
  • 10 drops essential sweet orange oil.
  • 1 tsp castile soap
  • 2 cups of water

I use fragrance-free castile soap to clean myself and I keep plenty of white vinegar aboard. The only new ingredient is the essential oil. I chose sweet orange because a product I use as a wood treatment has a similar smell. This cleaner is effective at cutting grease, and is therefore good in the galley. I fill a spray bottle with the solution,

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Chai Tea Recipe

I remember the day in 2014 I became addicted to chai tea. I had just finished the Larapinta Trail, a 139 mile-long walking track in the Northern Territory of Australia. (from east to west, with the eastern end at Alice Springs and the western end at Mount Sonder, one of the territory’s highest mountains. It follows the West MacDonnell Ranges, sometimes along the ridge line, other times on the plain below, in the West MacDonnell National Park. I had returned to Alice Springs and treated myself to a cafe where I sat pondering the menu and nursing my blisters. On a whim, I ordered chai tea, something I had never had before. It arrived as a steaming kettle of water and a sachet of fresh herbs and spices. It was ambrosia. When I returned to the US, I tried to source “good” chai tea and was disappointed with everything I tried. Being the scientist I am, I decided to experiment with recipes. I kept a notebook and with each batch, I fiddled with the formula.

What follow is the final product (the hot links are to Amazon), a concoction I drink almost every day. I even have a milk frother on the boat!

150 g chopped candied ginger

50 g star anise (broken into pieces by hand)

10 g dried bay leaf (crushed by hand)

50 g cinnamon chip

15 g whole allspice

50 g whole green cardamon

10 g whole black peppercorn

20 g whole cloves

I measure the ingredients with a small kitchen scale and usually make a double batch at a time.

Mix the spices and store in a ziplock bag (do not store with tea leaves).

Add to 4c water several tablespoons (to taste) of the spice mix and a couple of teaspoons of Assam tea leaves (to taste). Bring to boil, then reduce to simmer 5-10 minutes. In the meantime, steam unflavored and unsweetened Silk soy milk (I use a Breville Milk Café Frother). Remove tea from the heat. Add honey (I use Nates raw unfiltered honey to taste) and a teaspoon of vanilla extract (I use Watkins baking vanilla). Filter the spice/tea/honey/vanilla mixture. Note: throw away the precipitate at the bottom as it will make your tea bitter. I store the tea in a thermos. Add 2-3 times more tea than steamed soy milk (to taste) and mix. Spoon a little foam on the top.

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First Blog Post Using Iridium

This blog post has been created using the WordPress add-on Postie by sending an e-mail  to a special e-mail account that is used only for creating posts. Together with Iridium GO Exec, this is how I intend to contribute to my blog while sailing in blue waters. And now, here is a gratuitous photograph of my prop, which I have just painted with Prop Speed.

Note the image quality is relatively poor. This is because the Iridium DataHub automatically reduces the image resolution to facilitate data transmission over the Iridium network. This is necessary because unlike the Starlink network, which has low orbit satellites and therefore relatively fast transmission speeds and short latency, the Iridium network has high orbit satellites and much less bandwidth.
One last point … when offshore, I do not have the bandwidth to load this website, so I am actually posting blind. There will no-doubt be mistakes that will have to be corrected when I am back in coastal waters and have access to the Internet.

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50 Recipes

Here’s a list of 50 recipes using the ingredients from the pantry of non-perishable goods on-board. These meals are designed to be both practical for long-term storage and diverse in flavor, giving many options. These recipes cover a variety of flavors and meal types, from hearty stews to lighter salads and comforting casseroles.

1. Coconut Lentil Curry

Ingredients: Lentils, coconut milk, diced tomatoes, curry powder, cumin, garlic powder, rice.

2. Chickpea & Couscous Salad

Ingredients: Couscous, canned chickpeas, olives, artichoke hearts, olive oil, lemon (or vinegar), cumin, parsley.

3. Tomato & Black Bean Chili

Ingredients: Black beans, diced tomatoes, tomato paste, corn, chili powder, cumin, onion powder, garlic powder.

4. Sweet Potato & Polenta Stew

Ingredients: Sweet potatoes, polenta, coconut milk, diced tomatoes, cumin, turmeric, garlic powder, basil.

5. Peanut Butter & Banana Oatmeal

Ingredients: Oats, peanut butter, honey or sugar, powdered milk, dried banana chips, cinnamon.

6. Quinoa & Veggie Stir-Fry

Ingredients: Quinoa, canned mixed vegetables, canned mushrooms, soy sauce, garlic powder, chili flakes.

7. Spaghetti with Tomato Sauce & Black Beans

Ingredients: Pasta, tomato paste, diced tomatoes, black beans, garlic powder, basil, oregano, chili flakes.

8. Bean & Rice Burritos

Ingredients: Pinto beans, rice, corn, cumin, chili powder, onion powder, tortillas.

9. Coconut Chickpea Soup

Ingredients: Chickpeas, coconut milk, diced tomatoes, garlic powder, cumin, turmeric, rice.

10. Polenta with Tomato & Bean Sauce

Ingredients: Polenta, black beans, diced tomatoes, tomato paste, garlic powder, basil, chili powder.

11. Instant Ramen Stir-Fry

Ingredients: Ramen noodles, soy sauce, canned vegetables, garlic powder, onion powder, chili flakes.

12. Veggie & Rice Stuffed Tortillas

Ingredients: Rice, canned vegetables, soy sauce, garlic powder, cumin, tortillas.

13. Sweet Potato & Quinoa Salad

Ingredients: Sweet potatoes, quinoa, canned olives, olive oil, vinegar, garlic powder, cumin, dried basil.

14. Black Bean & Corn Soup

Ingredients: Black beans, corn, diced tomatoes, cumin, chili powder, garlic powder.

15. Canned Tuna Salad

Ingredients: Canned tuna, canned corn, olive oil, vinegar, garlic powder, dried parsley, crackers.

16. Chickpea & Rice Stew

Ingredients: Chickpeas, rice, canned tomatoes, garlic powder, onion powder, cumin.

17. Spicy Tomato & Bean Soup

Ingredients: Diced tomatoes, black beans, kidney beans, chili powder, garlic powder, soy sauce.

18. Lentil & Rice Pilaf

Ingredients: Lentils, rice, garlic powder, onion powder, cumin, soy sauce.

19. Quinoa Tabbouleh

Ingredients: Quinoa, dried parsley, garlic powder, lemon juice (or vinegar), olive oil, salt, pepper.

20. Instant Mashed Potatoes with Beans

Ingredients: Instant mashed potatoes, canned beans, garlic powder, cumin, chili powder, olive oil.

21. Tomato & Cucumber Couscous

Ingredients: Couscous, canned tomatoes, olive oil, vinegar, garlic powder, salt, pepper.

22. Dried Fruit & Nut Mix

Ingredients: Dried apricots, raisins, almonds, cashews, walnuts, sunflower seeds.

23. Lentil & Tomato Stew

Ingredients: Lentils, diced tomatoes, garlic powder, onion powder, basil, cumin, turmeric.

24. Vegetable Stir-Fry with Rice

Ingredients: Rice, canned mixed vegetables, soy sauce, garlic powder, onion powder, chili flakes.

25. Canned Bean Tacos

Ingredients: Canned beans, tortillas, taco seasoning, canned tomatoes, rice.

26. Chickpea Stew with Quinoa

Ingredients: Chickpeas, quinoa, coconut milk, diced tomatoes, garlic powder, cumin.

27. Bean & Corn Salad

Ingredients: Black beans, corn, canned tomatoes, olive oil, vinegar, chili powder, cumin.

28. Tomato Rice Soup

Ingredients: Rice, diced tomatoes, garlic powder, onion powder, basil, cumin.

29. Curried Polenta with Beans

Ingredients: Polenta, black beans, coconut milk, curry powder, garlic powder, cumin.

30. Vegan Chili with Quinoa

Ingredients: Quinoa, canned beans, diced tomatoes, tomato paste, chili powder, cumin, garlic powder.

31. Pasta with Olive & Tomato Sauce

Ingredients: Pasta, diced tomatoes, olives, garlic powder, basil, olive oil.

32. Coconut Rice with Chickpeas

Ingredients: Rice, coconut milk, chickpeas, garlic powder, cumin, turmeric.

33. Quinoa & Canned Veggie Soup

Ingredients: Quinoa, canned vegetables, canned tomatoes, garlic powder, cumin.

34. Oats with Dried Fruits

Ingredients: Oats, dried cranberries, raisins, dried apricots, honey or sugar.

35. Rice & Sweet Potato Patties

Ingredients: Rice, sweet potatoes, garlic powder, cumin, chili powder.

36. Spaghetti with Chickpea Tomato Sauce

Ingredients: Pasta, chickpeas, diced tomatoes, tomato paste, garlic powder, oregano, basil.

37. Instant Mashed Potatoes with Mushroom Sauce

Ingredients: Instant mashed potatoes, canned mushrooms, soy sauce, garlic powder, onion powder.

38. Bean & Quinoa Casserole

Ingredients: Quinoa, canned beans, diced tomatoes, cumin, garlic powder, onion powder.

39. Rice Pudding

Ingredients: Rice, powdered milk, sugar, cinnamon, vanilla (optional).

40. Polenta & Bean Bake

Ingredients: Polenta, canned beans, tomato paste, garlic powder, oregano.

41. Veggie Tacos

Ingredients: Canned vegetables, tortillas, taco seasoning, black beans, rice.

42. Coconut Lentil Stew

Ingredients: Lentils, coconut milk, diced tomatoes, garlic powder, turmeric, cumin.

43. Sweet Potato & Bean Chili

Ingredients: Sweet potatoes, black beans, diced tomatoes, chili powder, garlic powder, cumin.

44. Canned Tomato & Rice Casserole

Ingredients: Rice, diced tomatoes, tomato paste, garlic powder, onion powder, basil.

45. Coconut Quinoa Bowl

Ingredients: Quinoa, coconut milk, dried fruit, honey, cinnamon.

46. Bean & Rice Casserole

Ingredients: Rice, black beans, kidney beans, diced tomatoes, cumin, chili powder.

47. Polenta with Mushroom Sauce

Ingredients: Polenta, canned mushrooms, soy sauce, garlic powder, onion powder.

48. Savory Oats

Ingredients: Oats, soy sauce, garlic powder, chili flakes, olive oil, dried mushrooms (optional).

49. Canned Veggie Stir-Fry with Rice

Ingredients: Rice, canned mixed vegetables, soy sauce, garlic powder, chili flakes.

50. Chickpea & Polenta Bake

Ingredients: Polenta, canned chickpeas, tomato paste, garlic powder, chili powder, cumin.

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List of Non-Perishable Goods

For a long voyage where fresh food storage isn’t an option beyond a week or so, I am focusing on shelf-stable, long-lasting items that will not only preserve well over time but also offer the flexibility to create a wide variety of meals. The goal here is to ensure that all food items are non-perishable and can withstand the elements without refrigeration (because the refrigerator on board has very limited space and must be used for fresh fruits and vegetables and leftovers).

All paper (including the labels on cans, etc.) will be removed to avoid bugs. An effort will be made to reduce plastic (glass or metal containers) to avoid trash. When possible, larger quantities will be re-portioned and vacuum sealed.

While I am essentially vegetarian anyways, protein will be supplements with fish (either caught, bartered, or purchased). Also, like the fresh vegetables and fruits, fresh meat will be carried for the short-term when leaving a port where it is available. Frozen meat (e.g., frozen whole chicken) will be carried, because it can last for several weeks in the cooler (where it can remain frozen in the lower part of the cooler).

This is a living document that can be found under the “Provisions” tab on the website.

1. Grains, Starches & Pasta

  • White rice (15 lbs): A staple that keeps well for extended periods and serves as a base for many dishes.
  • Brown rice (10 lbs): Slightly less shelf-stable but still good for a longer voyage if stored properly.
  • Quinoa (3 lbs): High in protein and fiber, excellent as a side dish or in salads.
  • Couscous (3 lbs): Quick to prepare and versatile, ideal for adding texture to meals.
  • Polenta (2 lbs): Great for making a comforting, creamy dish or as a base for stews.
  • Farro (2 lbs): Nutty in flavor and perfect for salads, soups, or as a grain base.
  • Pasta (6 lbs, multiple shapes): Spaghetti, penne, fusilli—long shelf life and ideal for a variety of sauces.
  • Ramen noodles (10 packs): Easy to prepare and can be dressed up with added flavors or ingredients.
  • Instant mashed potatoes (2 lbs): Convenient and filling, great for comfort food on the go.
  • Cornmeal (1 lb): For making cornbread, polenta, or as a breading for frying.
  • Oats (5 lbs): A hearty breakfast staple that can also be used in baking or cooking.

2. Legumes & Beans (Dried and Canned)

  • Dried lentils (4 lbs): Quick to cook and perfect for soups, stews, or salads.
  • Dried chickpeas (2 lbs): Can be used in a variety of dishes such as hummus, stews, or roasted.
  • Dried black beans (4 lbs): A great source of protein and perfect for soups or as a side dish.
  • Dried kidney beans (4 lbs): Can be used in chili, soups, or stews.
  • Canned beans (20 cans): A variety of beans like pinto, black, white beans, and chickpeas for quick, ready-to-eat meals.
  • Canned refried beans (10 cans): Great for tacos, wraps, or dips.
  • Canned chili (10 cans): A hearty, one-pot meal that requires little preparation.

3. Nuts, Seeds & Nut Butters

  • Almonds (4 lbs): A great snack on their own or as an ingredient in other dishes.
  • Walnuts (2 lbs): Perfect for baking, snacking, or adding to salads.
  • Cashews (4 lbs): A versatile nut for snacking or using in curries.
  • Peanuts (4 lbs): Excellent for snacking, and can be used in stir-fries, curries, or ground into peanut butter.
  • Pistachios (4 lbs): For snacking, trail mixes, or adding to salads.
  • Flaxseeds (1 lb): Can be used in smoothies, cereals, or baking.
  • Chia seeds (1 lbs): Ideal for making chia pudding, adding to smoothies, or sprinkling over meals.
  • Sunflower seeds (2 lb): Can be used in salads, as snacks, or in baking.
  • Peanut butter (5 medium-sized jars): Shelf-stable and versatile for sandwiches, baking, or simply as a snack.
  • Almond butter (1 jar): For variety and a more decadent snack or spread.

4. Canned & Jarred Goods (Expanded)

  • Canned tomatoes (15 cans): Essential for sauces, soups, stews, and curries.
  • Canned tomato paste (10 cans): For concentrated tomato flavor in sauces, stews, and soups.
  • Canned coconut milk (10 cans): Perfect for curries, soups, or desserts.
  • Canned vegetables (30 cans): A variety of options such as peas, carrots, green beans, and corn.
  • Canned fruit (30 cans): Pineapple, peaches, and pears in syrup or juice for snacking or dessert.
  • Canned corn (10 cans): Great for adding to soups, salads, or as a side dish.
  • Pickles (5 jars): For a tangy addition to any meal or as a snack.
  • Canned sweet potatoes (10 cans): Nutrient-dense, long-lasting, and ideal for hearty dishes.
  • Canned mushrooms (10 cans): Can be added to soups, stews, or pasta dishes.
  • Canned olives (10 cans): A great addition to salads, pasta dishes, or as a snack.
  • Canned artichoke hearts (5 cans): Perfect for salads, pasta, or Mediterranean-style dishes.
  • Canned mixed vegetables (20 cans): A quick and easy addition to soups or stews.

5. Dairy & Dairy Alternatives (Shelf-stable)

  • Powdered milk (3 lbs): A staple for cooking, baking, or making drinks.
  • Evaporated milk (10 cans): Can be used in recipes, baking, or as a cream substitute.
  • Canned powdered cheese (1 can): A long-lasting cheese option for pastas, soups, or casseroles.
  • Shelf-stable cheese (such as processed cheese, 20 packages): Cheese that stays fresh without refrigeration.

6. Baked Goods, Baking Ingredients & Snacks

  • Crackers (10 boxes): Versatile for snacking, topping with nut butter, or serving with soups.
  • Tortillas (5 packs): Can be used for wraps, tacos, or quesadillas.
  • Granola (4 lbs): Great for breakfast or snacking.
  • Cereal (5 boxes): A quick breakfast option.
  • Trail mix (5 lbs): Mix of nuts, seeds, dried fruit, and chocolate for high-energy snacking.
  • Popcorn kernels (4 lbs): A light and filling snack.
  • Protein bars (50 bars): Great for quick energy on the go.
  • Energy bars (50 bars): Packed with calories and nutrients, perfect for longer days at sea.
  • Dried fruit (5 lbs): A variety including apricots, raisins, cranberries, and figs for snacks or adding to dishes.

7. Spices, Condiments & Sauces

  • Spices (variety pack): Salt, pepper, garlic powder, onion powder, paprika, cumin, curry powder, turmeric, dried basil, dried oregano, chili powder, cayenne pepper, cinnamon, nutmeg, and cloves.
  • Hot sauce (2 bottles): For flavoring dishes when you need a bit of heat.
  • Soy sauce (2 bottle): Essential for stir-fries or adding umami to dishes.
  • Olive oil (2 large bottles): For cooking and dressing salads.
  • Vinegar (apple cider, white, and balsamic, 2 bottles each): For dressings, pickling, and flavoring.
  • Mustard (2 jars each of yellow and spicy): A versatile condiment for sandwiches, dressings, or dips.
  • Mayonnaise (2 medium jars): Use for sandwiches, salads, or dips.
  • Tomato ketchup (1 bottle): For burgers, fries, or even as a base for some sauces.
  • Curry paste (2 jars): Red or green curry paste for easy curry dishes.
  • Taco seasoning (1 jar): For easy tacos or spicing up any meal.

8. Beverages & Hydration

  • Tea bags (variety of 100 bags): Green tea, black tea, herbal teas such as chamomile, peppermint, and ginger.
  • Cocoa mix (2 lb): For hot chocolate, or as a dessert addition.
  • Sports drink powder (50 packets): Electrolyte drinks to help with hydration.
  • Electrolyte (4 bottles): For maintaining hydration and electrolyte balance.

9. Additional Essentials

  • Cooking oil (vegetable, coconut, or canola – 1 large bottle): Long shelf life for cooking, frying, and dressing.
  • Bouillon cubes (chicken, vegetable, beef – 2 packs each): Easy way to make flavorful broths.
  • Honey (4 jars): For sweetening beverages or adding to baking recipes.
  • Sugar (2 lbs): For sweetening drinks or desserts.

10. Survival & Emergency Food

  • Freeze-dried meals (25 packs): Quick, nutritious, and easy to prepare in emergencies or for days when cooking feels like a chore.
  • MREs (Meals Ready to Eat – 20 packs): Full meals that are shelf-stable for a long time, useful as an emergency backup.