Yeah we know, quite a few month without any news here. But - here we are!
As you might know, we’re setting off mid-July on a 4-week sailing loop that promises warm nights, dusty markets, and enough calm anchorages to make us forget what day it is. The route takes us from Malta south to Tunisia, then east to Egypt and Israel, up through the Greek islands, along the Adriatic coast to Sicily, and back home again.
It’s not a sprint. We’re not racing the clock or checking off ports. This is the long way around. We’ll linger in the marinas that feel right, leave early if the mood shifts, and sail when the wind allows. The timing—as always under sail—is an estimate. Four weeks on paper. Maybe more. And that’s fine.
We provision like we travel: not rushed, not rigid, and definitely not with a locker full of freeze-dried emergency meals.
Life Onboard: The Setup
Our boat isn’t a floating supermarket. We have:
A small fridge for essentials
A compact freezer for prepped meals and cold treats
A desalinator, which means we can cook, clean, and rinse dishes without rationing water
And a vacuum sealer that turns chaos into order
We also fish. Sometimes it works. Sometimes we tell stories about the one that got away.
The golden rule: no packaging onboard. Everything gets unpacked and repacked before we leave. No cartons, no crinkly plastic, no boxes to get soggy. Just clean containers, labeled and ready, making life easier at sea.
Week 1 – Malta → Tunisia
We set sail from Malta fully stocked. The markets here are solid—you can find good tomatoes, local cheeses, flat parsley, and the kind of eggs that actually taste like something. We prep a few freezer meals: a thick ratatouille, a meat sauce, and maybe a spicy lentil dal.
The passage to Tunisia gives us our rhythm. The first days are easy: fresh bread, chopped salads, grilled halloumi or chicken. Coffee in the cockpit, a breeze at night.
Stop: Hammamet or La Goulette
Both marinas are scenic and slow-paced. In Hammamet, we stretch our legs along the palm-lined streets. The market is full of mint, olives, lemons, and spice—real spice. We top up with harissa, dates, and whatever the vendor says is good today. It usually is.
Week 2 – Tunisia → Egypt
We cruise east, and the meals start shifting. The quick-fresh dishes from week one give way to slow-cooked pots—couscous with zucchini and carrots, lentils with cumin and garlic. We might still have some tomatoes left. The pressure cooker earns its keep.
Stop: Port Ghalib
This is the kind of place where time slows. The marina is peaceful, and the water's clear. We resupply with flatbreads, tahini, and herbs—if we find dill, it’s going into everything. The freezer gives us a few nights off from cooking. We fish, or at least we try.
Week 3 – Egypt → Israel → Greece
The heart of the trip. Days are hot, the sea is warm, and the meals become simpler. Chickpeas, pasta, grilled anything. We fall into a rhythm: one-pot dinners, mezze-style lunches, coffee and olives in the late afternoon.
Stops: Herzliya Marina (Israel), then Paros or Naxos (Greece)
Herzliya is modern, comfortable, and well-stocked—perfect for a full restock. We buy fresh veg, a wedge of cheese, and something sweet. Then it’s across to the Greek islands, where we float between ports that feel timeless.
In Paros, we anchor near white houses and blue shutters. We walk into town for olives, tomatoes, maybe fresh feta. Dinners become family-style: plates in the center, a bottle of wine, stories from the day.
Week 4 – Up the Adriatic → Sicily → Malta
This leg is quiet. We’re heading home, but not in a straight line. We stop in Montenegro or Croatia for clear water and calm nights, then cross to Sicily.
Stops: Bar or Dubrovnik, then Siracusa
Bar has charm, and Dubrovnik needs no intro. We grab some smoked meats, fruit, and wine. In Siracusa, we wander the narrow lanes of Ortigia, then stock up one last time in the local market before pointing the bow back toward Malta.
This is the stage where the last vacuum-packed meals come out. We make pizza with flour and yeast we brought from home, or cook pasta with garlic, oil, and anchovies. Simple, satisfying.
The Real Plan
We burn through 2,800–3,200 kcal per person daily—easy. Between sailing, swimming, and anchoring, you earn your meals. So we don’t calorie-count. We just cook. A pressure cooker saves gas. A bit of planning saves stress.
Every marina stop is a chance to refill—not just the fridge, but the experience. Local food connects you to a place in a way nothing else does. You remember the oranges from Tunisia, the feta in Paros, the tomatoes in Sicily.
The Essentials
Vacuum sealer – non-negotiable
Spice tins – magnetic, labeled, life-saving
Pressure cooker – fast, efficient, doesn’t tip
Reusable containers – no plastic bags floating in lockers
Flour, oats, olive oil, nuts – your base layer
Chocolate and coffee – for the soul
A bottle of something good – for when the anchorage is perfect
This trip isn’t about the miles. It’s about cooking fresh meals in unexpected places, about having your morning coffee with new scenery, and about arriving in a port you didn’t plan to stay in—but can’t bring yourself to leave.
Provision like you’ll live onboard. Sail like time doesn’t matter. And eat like you mean it.
Comments
Post a Comment