Food on the Water
Food and water go well together—there's nothing like a hot meal or a snack while spending time on our beautiful bays, lakes and rivers or in our coves, inlets and harbours.
In the March/April issue of Saltscapes, soon in homes and on newsstands, we reveal a few simple tips for preparing a floating smorgasbord when you're boating this summer.
Beyond finger foods and one-pot meals, here's a list of basic cooking utensils that will stand you in good stead as well.
- A small skillet will accommodate everything from bacon and eggs to steaks and wieners.
- One deep large pot serves well for boiled corn on the cob, steamed clams, mussels and lobster.
- One small pot with a lid can be used for everything from tea, porridge, soups or stews to vegetables.
- A heavy glove or potholder will help you get a grip on hot pan handles.
- A spatula for flipping things like pancakes, eggs, and fish makes life easier.
- If you are barbecuing, include tongs, aluminum foil or a grill basket, and an extra plate for raw meat.
- Include one large sharp knife, a paring knife, and a cutting board.
- Don't forget personal eating utensils: a knife, fork and spoon for the captain and each crew member; also include extra utensils for serving.
- Pack a plate, bowl, mug and glass per person.
- If you are in the habit of rafting up with other boaters, bring a few extra provisions in order to share your appetizers and snacks.