It sounds weird, but the prospect of spending a week sailing on the vast expanse of Lake Superior is when I most channel my inner New Yorker.
The city's tiny apartments are infamous for their even tinier kitchens, which may explain all the restaurants there. But dining out isn't an option when anchored in the Apostle Islands or off Isle Royale in Mariah, our Cape Dory 36 sailboat.
Our galley squeezes stove, sink, fridge and pantry within the span of my arms. We're talking about boats, but the space may be no different in recreational vehicles, lake cabins, a campsite picnic table, even in the "tiny house" movement.
Wherever you are, a shortage of space shouldn't lead to compromises on cuisine.
So I strategize. Truth be told, that's half the fun.
For starters, I plan meals with an eye to making one pan do double or triple duty. Then there's the matter of keeping prep scraps to a minimum and odors at bay, especially during long stretches without touching the mainland, with its siren song of resupply and ability to offload trash.
Refrigeration helps, but armed with a few basic strategies even someone out for a few days with an ice chest can dine well. This recipe for Presque Bay Primavera shows how to ease the cook's lot.
I start by prepping all my ingredients so everything is ready before cooking begins.