We leave Chicago tomorrow at noon. It feels like we were barely here. Captain Smiley has decided to plug in an additional stop in Northport, up on the Leelanau Peninsula, before our long last week in Bay Harbor, Michigan. Two more ports to go.
Today I went provisioning and I indulged in ingredients for sushi, and stocked up on some Costco items the new cook might have trouble buying in bulk anytime soon. And this made me think that, with so little time left on this gig, it might be high time to start divulging some secrets. Starting with the answer to the question most people ask: how do you do it on $6 per person per day?
There’s no question that working on a budget has changed the way I think about food and shopping. I used to think: I am in the mood for X. Then I would go and buy ingredients for X. Often X would involve prosciutto, truffle butter, goat cheese and other high-end ingredients.