. . . helping you get the most out of your boat kitchen, with in-depth articles featuring practical galley tips, insights and equipment recommendations
For six years, I cruised the Sea of Cortez and Central America full-time with my husband Dave aboard Que Tal, our Tayana 37. And during that time, I learned a lot about what works – and what doesn’t – in a boat galley.
I’m not a gourmet chef. My articles focus on practical ways to cook without prepared foods and electric appliances, with ingredients that you can actually find and store on a boat, including:
I hope you find the information useful. Thanks for reading The Boat Galley!
Outside the US, it’s hard to find canning lids. Using the Tattler Reusable Lids solves the problem, plus they tend to seal better — not to mention being environmentally friendly!
Canned meats can add a lot of variety if you’re short on refrigeration (or as emergency provisions). With this info, you’ll eat well!
Whether it’s for a romantic evening in the cockpit or a middle-of-the-night trip to the head, sometimes all you want is a little bit of light. Here’s a great solution with no drain on the boat’s power supply, no fire hazard and no heat in the cabin!Don’t Burn the Dinghy!
Your dinghy is your car when you’re on the boat. You really don’t want to see it go up in flames because of a careless mistake!Stung by a Stingray?
Cruisers in the Sea of Cortez are all abuzz about a quick way to stop the pain of a stingray sting.