Cruise 2006 is rapidly approaching, and we're right in the thick of planning and provisioning for the trip. While exact dates have yet to be finalized, the cruise is expected to run from about August 6 through August 25.

Like last year, I will be delivering the boat to Penobscot Bay, with Heather and Gavin meeting me somewhere—likely Bucks Harbor—for about a week of family cruising. With any luck at all, I may be picking up a crew member for the return delivery, though at this point I'm expecting to be solo both ways.

Foodstuffs!

I hoped to avoid a mad rush of purchasing and provisioning in the last days before the cruise this year, so early on I started work on my provisioning lists with the hopes that I could pick up items as required over several weeks of normal shopping, rather than a marathon buying session on August 5th. Here are my grocery lists as they currently stand.

Staples

• 10 x 1 gallon spring water
• 30 x 1-liter bottles Polar seltzer
• 1 x 12-pack root beer
• 1 x 12-pack ginger ale
• 2 x 12-pack good beer
• 1 x 12-pack light beer (cans)
• 6 x small tonic water bottles
• 6 x 1 liter tonic water
• 1 can Gatorade powder
• 1 handle Mt. Gay
• 2 boxes cereal
• 1 box of instant oatmeal packages
• 1 lb Portland Coffee Roasting Company french roast
• 10 cups granola (homemade)
• 1 lb butter (unsalted)
• 1 jar peanut butter
• 1 jar jam
• 2 pkg dry sausages
• 1 lb mixed oil cured olives
• 6 cans soups and stews
• 6 aseptic applesauce pkgs
• 1 bag dark chocolates
• 1 bag jolly ranchers
• 3 boxes Annies mac and cheese
• 5 cans meats (chunk chicken, deviled ham, Vienna Sausages(!) or similar)
• 2 cans chili
• 2 cans corned beef hash
• 10 boxes crackers, variety
• 1 jar sunflower seeds
• 1 can peanuts
• 1 can cashews
• 1 bag pistachios (in shell)
• 3 cups dried fruit, mixed
• 1 large container raisons
• 8 lbs cheese, various
• 3 containers Pub Cheese (aseptic)
• 1 strip instant yeast packets
• 5 lbs bread flour
• 1 lb sugar
• 6 small cans corn, green beans, and mushrooms
• 6 packages Near East style rice
• 4 cups medium grain rice
• 5 lbs potatoes
• 2 cans artichoke hearts
• oil (olive and canola)
• salt, pepper, spices
• vinegar (balsamic and red wine)

Perishables

I planned to prepackage, freeze, and vacuum seal all meats in advance. I would then be able to have a bag in the freezer, ready to go, for Heather to grab on her way out the door. Also, vegetables for the first two weeks would be largely provided through our farm share.

Week 1

Planned meals include: burritos, grilled chicken, fish, lamb, and pork, and burgers.

• 1 quart milk
• 1/2 doz eggs
• 6oz salmon or swordfish
• 8oz ground beef
• 2 burgers
• 1 chix thigh
• 2 small lamb chops
• 1 pork chop
• 3-4 fruit (whatever looks good)
• farm veggies, plus additional as necessary
• 1 lb deli meat
• 1 lb deli cheese
• 1 pkg flour tortillas
• 1/2 doz bagels
• 1 pkg Thomas english muffins
• 1/2 doz sandwich rolls
• 1/2 doz limes

Week 2

• 1 quart milk
• 1/2 doz eggs
• 1 pkg tortillas
• 1 loaf sandwich bread
• 1/2 doz bagels
• 2 burgers/4 dogs
• 12-16 oz strip steak
• 12-14 oz chicken breasts
• 1 pork tenderloin
• 12-14 oz flank steak
• 2 homemade pizzas, frozen and vac-sealed
• Farm veg, plus lettuce if necessary
• 1/2 doz or so fruit
• 2 lbs deli meat
• 1 lb deli cheese

Week 3

At this point, week 3 food is somewhat up in the air, depending on whether or not I have a crew-member for the return. If I do not, I will just shop as necessary at the Bucks Harbor Market, or similar.