|"Portrait" of Holy Roman Emperor Rudolf II, painted by artist Giuseppe Arcimboldo, in 1590 (image from here)|
What does this have to do with living on a boat? Well, nothing directly, but I think it does remove one complexity from our lives onboard. We vacuum-seal our dried beans and rice, etc, and are ready to go. No refrigeration required, and no worries about expiration dates. On the other side, I have noticed a disproportionate amount of space on boating foodie sites and blogs spent discussing the best ways of obtaining and storing meats. Or maybe it just seems disproportionate to me, since it's irrelevant to me. To be fair, though, the meat-eaters would probably say we're probably more worried than most about where we're going to find and keep our fresh greens and veggies. We still do have a fridge, though, for eggs and dairy and veggies. (And beer. Of course, beer. Some things never change.) We get menu inspirations from poorer cultures worldwide, that could never afford to make meat the centerpiece.
As we travel, though, I begin to wonder if we're missing out, just a teeny bit. Not so much on the tastes themselves; soy-based meat substitutes have gotten much better over the years. Many thanks to friend Phil, who encouraged us to try several. We've been able to use these to re-create approximations of some popular dishes at home. It's the social aspect of sharing food that I think we may be slighting ourselves on. Not that we've ever met anyone, anywhere, who has not been respectful of our preference, as well as accommodating up to the level of their ability. Still, we stand slightly apart at many parties, and certainly at barbeques. Tremendously first-world problem, in both the literal and figurative sense, and not one I'm looking to fix. Just an observation, something to ... ruminate on.