I tried to keep it simple, since I don't know what everyone likes. I promise it'll be good. Everything I can make, I'll make. No canned soups. Also, everything I'm making is designed to maximize space and based on how long sh*t will last. BTW, I am ServSafe certified. If you were wondering.
Day 1
Scrambled Eggs & sausages (kielbasa)
Sandwiches (deli meats, cheese)
Grill night: Shrimp kabobs and rice
Day 2
Smoked salmon, bagels & cream cheese
Sandwiches (deli meats, cheese)
Steaks, garlic whipped potatoes and spinach
Day 3
Spanish omelets (with ham and potatoes)
Grilled cheese & chips
Pasta primavera & garlic bread
Day 4
Breakfast buffet (meaning, whatever we haven't eaten yet)
Cabbage soup
Burgers & dogs
6 comments:
Currently salivating.
Holy god. This is perfect.
Again, Derek's provisions onboard:
- Three burner stove
- Oven
- Charcoal grill
- Random, assorted pots, pans & utencils
- Enough propane gas to last a month
One note: we might need to bring a big pot along for that cabbage soup and pasta. Not sure how big the ones onboard are.
Can someone bring the big pot? Also, we need a metal spatula, grill brush and tongs for the grill.
How big a pot do you need? Crabs maybe? I can go 2.5 gallon up to 20 gallon
I'll bring the big pot with tongs, etc. Again, there is stuff onboard. Boat's well-stocked, my friends.
ps Rumor has it that Derek likes marinating food in tequila.
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