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Folie a Deux - Food Faux Pas and Provisioning



What is a food faux pas? It is when you purchase foods expecting them to be one thing, and they are not. Case in point, yesterday I pulled rolls out of the freezer ready to make sandwiches for lunch. They looked just like dinner rolls you would buy at home to make sliders (mini sandwiches). I sliced them open, and to my surprise they were filled with sweet treats, like chocolate, raisin type paste, and a sweet cheese filling. Unfortunately, only 2 had cheese filling which were used to make 2 small sandwiches. The raisin paste stuff did not work as a sandwich roll, Brian ate the middle and threw those overboard. Lucy was happy to eat the chocolate filled ones since she does not like sandwiches, and chocolate is a food group in her book.



It brought me back to my biggest food shopping faux pas….the corned beef in Port villa, Vanuatu. I was so excited to be able to purchase a 2+ kilo of corned beef. The menu was planned around it – a dinner of boiled corned beef with cabbage, carrots, and potatoes in the pressure cooker – numerous lunches of sandwiches with coleslaw (using extra cabbage and carrots), and multiple breakfasts having it sautéed with red peppers, onions and potatoes served with poached eggs. Imagine my surprise when I discovered corned beef was the name of the cut.



We along with the rest of the fleet went on a feeding frenzy in Bali. At Lotte Market (Like Cotsco) we ran into s/v’s Andromeda, Boingo Alive, Free and BrEasy. In Carrefour it was s/v Ghost. Taxis were loaded down with food for yatchs and crew to cover a minimum of 4 weeks. Imagine having to spend $12 for a dozen eggs or a head of iceberg lettuce – so we purchased 6 flats of fresh eggs (180 total), that don’t need refrigeration, and can sit on the counter for months, however they require daily turning. By the way can tell a fresh egg by the excrement and down stuck to the shells.


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