LIFE ABOARD LODOS: “a day in the life”

While we have been reporting on our whereabouts, I thought it would be good to post a “day in the life” of the Lodos crew (aka Jodi & Kirby).

Generally, our day starts when the sun rises. It’s hard to stay in bed when the sun comes streaming through a porthole window or overhead hatch; you only have to turn over in our bed to look outside to see the bright blue sky mirrored in the turquoise waters that surround us everyday.

In several towns or marinas, they also have a cruiser’s net, which is usually broadcast on VHF channel 22 around 8am. It’s a helpful and hilarious summary of the goings on of the area and almost always includes: emergencies and urgent issues, weather, wind, tides, a peso report, advice, swaps & trades, local news, and the occasional joke. I found a great endodontist and a (free) aluminum pole for my chamois mop on such a broadcast. It’s a fascinating peak inside the cruiser lifestyle.

working

 

We have been trying to stay in/near places that have wifi or Telcel service, so that I can do some work part-time. Kirby has another project in the works as well, so he spends a few hours a week on this, too. I have a few perches where I like to work – out in the cockpit under the bimini where it’s shady, or inside at our salon table. In a marina, I may use a conference room in a marina or sit in a common space where the wifi signals are stronger.

 

Breakfast consists of cereal, fruit, smoothies in the Vitamix or oatmeal. There are always boat projects to complete, some more urgent than others, but it’s likely we’ll complete something everyday to ensure the boat is working properly.

We have been cooking on the boat a lot, and with the heat, we eat less and usually vegan/plant-based meals. Kirby has mastered the art of breadmaking in this Japanese machine (Zojirushi) that makes a small loaf perfect for two people over a few days. We need to ensure our boat batteries are charged up because it takes a lot of energy to run this thing – usually the solar and wind power can keep up, or we will make bread when we have the engine running or are making water. My favorite piece of kitchen equipment is my small Lodge cast iron pan, which we use almost everyday! This is honestly the best $15 I have ever spent.

For making water, we have a reverse osmosis water maker onboard that makes about 36 gallons of water/hour. So, we try to run this every few days to keep our tanks topped off.  Do you know how much water you use a day? We do! 🙂 I challenge you to track it for a few days and figure out how you could shave off a couple of gallons. It’s pretty interesting, and there is nothing like limited resources to make you acutely aware of how much you use, so you don’t run out!

Afternoons are usually spent cleaning, cooking, reading, working, writing, swimming or napping. If we are in a harbor or bay where we know people, we might also spend time having an afternoon cocktail or catching up on sailing news and weather. We have a bathtub and two showers on board the boat, but usually, we shower off the back of the boat, after a swim. One of my favorite things on the boat is our outdoor shower nozzle which gives us hot and cold water. Showering outside is a luxury that few people get to experience, but it’s oh so much better than showering inside – give it a try sometime!

weather
WindyTY screengrab

 

We check the weather multiple times a day. Actually, we are kind of obsessive about it as it changes frequently (well, not in terms of rain or sun but in terms of wind and direction). If we don’t have access to internet, we can download a quick weather file using our satellite phone (we have an Iridium Go) or our SSB Radio. I like to triangulate the sources by checking WindyTY, PredictWind, Windfinder and tide charts.

 

 

 

playinggames

As the evening rolls forward, we might play a game, shower, do some laundry or prep for dinner. If we are staying in a marina, we might go out or take a stroll after dinner. While on anchor, we almost always cook, and we can go for days without touching our feet on land, which gives us a bouncy, rolling feeling when we finally do step on land.

And, for years, Kirby has been after me to watch Game of Thrones, but I have resisted,…until now! We have all 7 seasons on a hard drive, and we’ve been watching in the evenings. We are just starting Season 5, and I’m finally hooked. Spoiler Alert: everyone dies! 

 

 

Cooking on a boat

A few of our favorites!

by Jodi

Little did I know just how much my experience aboard the Sea Shepherd would inform just about everything I do on Lodos on a daily basis, and the most valuable skill I learned was full time cooking on a ship. On Sea Shepherd, I was the cook/chef for 12-18 hungry workers, 3 meals/day; our ships are all vegan, out of respect for the very wildlife we are trying to protect.

Other than the environmental and health benefits of an all plant-based diet, it’s easier on the ships’ systems, including refrigeration and waste. While underway, Kirby and I eat vegan/all plant based. It’s been really fun and healthful. With a small exception (I recently found some fresh brown eggs in Turtle Bay that I couldn’t resist), we have been eating this way for a couple of weeks now. When we get off the ship or grab food on land, I still pretty much eat vegan, but this is Kirby’s chance to grab a taco or other local meat-inspired specialty.

Coconut curry with kale – yum!

While underway, we haven’t been eating a lot – you just don’t get that hungry while being out at sea for days on end – but we do try to cook some things in advance that can be eaten cold or heated quickly. And, the simpler, the better – if it can be made in 1 pot, even better!

For inspiration, I love the following cookbooks: Minimalist Baker, Thug Kitchen,  Oh She Glows, The Boat Galley, and the official Sea Shepherd cookbook. I also bought a small 10 1/2 inch Lodge Cast Iron skillet that we use almost everyday. Not only is it durable and tough on a boat, it also gives us some extra iron in our food. Another must have item for the boat are silpats or silicone baking sheets. They are flat, easy to store and provide a great non-skid padding for things I’m storing in the oven while underway.

Here’s a list of some of our menu items so far:

  • Coconut curry sweet potato & kale over rice
  • Wild mushroom risotto with cashew parmesan cheese
  • Potato salad w/ red onions & relish
  • Spicy Black beans over rice
  • Quesadillas with spicy veggies & 2 types of soy cheese
  • Tostado salad with hummus, tomatoes, kale & cilantro
  • Pain perdu – a version of french toast
  • Sandwiches – ranging from PB&J/AB&J to deli/veggie sandwiches
  • Hummus & veggies