We are crossing things off the list faster then we are adding things at this point. Always a good sign in any project. The house is pretty much packed except for the furniture that will be staying in place.
The first (and second) round of provisioning is complete. For me this includes the following: First, create an itinerary at the macro level for the entire 'leg' of a trip. Including important thoughts about food prep (i.e. will we have expected rough day with heavy swell where cooking is difficult? will we be in a cute town like ganges and want to eat out for breakfast lunch and dinner?). Second, I map out a detailed menu plan for each day but it is high level. For example, dinner = Mexican. So as long as I have salsa, rice, beans, and a protein and taco seasoning, i can make a variety of different things. Third, I count out how many "Mexican" meals I will need (as an example) and create a 3 or 4 shopping lists. a.) non-perishable b.) costco c.) freezer and d.) perishable.
This trip, I'm planning non-perishable for about 60 days. I expect to go to Costco again in Alaska. We'll have major shopping stops every roughly every 15-21 days to top off perishables/freezer stuff. We won't provision perishables until we get to Nanaimo BC, as there are too many rules about what fresh stuff you can bring across the border.
It took me most of a day last weekend to pack all the stuff away (this was only the stuff from costco and online ordering). Then I went to Central Market and filled all the remaining gaps. I try to end my shopping at high tide so that I didn't have to walk down a steep dock 20 times with canned food. It can be a good work out...but...work smarter not harder right?
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