Joe and I made this voyage eight years ago when we were on sabbatical so we know what to expect concerning temperatures which can be chilly and nearly winter like while traveling south. A variety of different types of clothing have to be packed from shorts and t-shirts to woolen hats, jackets and gloves. Our journey will take several months. We plan to travel liesurely until November 1st when our boating insurance will clear us for the departure south of Cape Hatteras, North Carolina.
Several new systems such as refrigeration have been added to Simple Life. During our last trip we had no refrigeration and at times ice was nearly impossible to find.
Occasionally, laundromats weren't accessible. I purchased a hand cranked manual washer and found it to be quite useful. I learned to compromise. We relied heavily upon canned meats and Joe's "catch of the day." So this time even though we have several new improvements I still "plan for the winter like a squirrel." In March I bought a twenty one quart pressure canner.I have been canning meat, chicken as well as meatballs and sauce. Pressure canning is the only safe method for canning non acidic foods such as meat because temperatures in the canner when processing exceed 240 degrees. I'm very particular about what we eat, where the animals were raised, fed and processed. I usually buy meat at Whole Foods Markets because other than buying meat directly from a farm I do believe that it is the only way to insure buying the best product.
As of now I am anxiously anticipating our departure. I suppose that one can never feel truly prepared and if we hold off to wait for that point we may miss the opportunity.
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Location:Narragansett Bay, Rhode Island