Kellie Pollock worked for CNN International as a producer, before she left to sail round the world.
(CNN) In the months leading up to our move onto the boat, packages of sushi kits, metal plates and cups kept turning up on the front door step and my husband kept disappearing into the tupperware section at the supermarket.
He was yacht nesting. As this ever-growing pile of indestructible apparatus grew, I started experiencing cravings for slow cooked meals.
View this post on Instagram Crossing from Africa to Sicily - nothing to see but sea #ilovesailing #sailinglife #travelcouple
A post shared by Kellie and Jonathan Pollock (@wheresboomerang) on Jul 26, 2018 at 2:15am PDT
Every Saturday afternoon was spent in the kitchen with recipe books, ingredients, chopping boards, pots, pans, bowls and utensils spread across three bench tops, four hotplates, an oven and a grill as we cooked chicken pie, lamb shanks, beef wellington and paella. READ: Come sail the world -- with 35 other yachts Read More Life as we knew it was about to change and it was with some sadness that we farewelled the luxury of a normal kitchen. We were however buoyed by the promise of a diet of fresh fish plucked from the sea by the fishing rod and net which had also arrived on the doorstep. Our vision of catching tuna that would provide at least four meals of sushi and seared steaks would be a reality if we could actually catch one. Two years into our mission to sail around the world, the only thing we've hooked is the red ensign that flies off the back of the boat. READ: Confessions of a superyacht stewardess Despite the absence of roasts and seafood on the "SV Boomerang" menu, we have managed to feed ourselves, but every meal is an adventure. Jonathan steers the dinghy back to the boat after a shopping trip to Levanzo in Sicily's Egadi Islands. There was just one small grocery store on this island and it had sold out of fresh milk and bread. For a start, unless we are moored in a marina, we have to go ashore in a dinghy. This requires a 15-step process and a mountain of patience to attach an outboard motor that constantly threatens to run out of fuel. Once we've made it onto dry land without having to bring out the oars, the next challenge is finding a supermarket or any place we can stock up on supplies. Baguettes become fish food We never know what we are going to find from one destination to the next and often the price of anchoring in secluded and pristine waters is a long trek to and from civilization weighted down by backpacks full of fresh and preserved produce. READ: Sailing the world with a baby We've also found that we can't always buy fresh milk, bread and other staples like we did back home in England, so we have had to become strategic when provisioning for the boat. It's a matter of calculating how much we can carry, how much we can actually store on the boat and how many days we need to sustain ourselves in between dinghy trips. Sometimes the market comes to you. Fresh fruit and vegetables sold off a cart in Cefalu Sicily. We've also learned to factor in potential mishaps. Many baguettes have arrived back on the boat sodden because they're not easy to fit into waterproof backpacks. Many have become fish food, dropped during the unglamorous maneuver of disembarking from dinghy to boat. Needless to say, packaged fajita wraps are a standard purchase in lieu of lost or salted bread. He didn't have to throw the pasta against the wall to test that it was al dente. It arrived there by itself, along with the sauce.
READ: Seduced by the whims and charms of sailing the Mediterranean We generally stock up every three days simply because we quite like an excuse to go ashore and buy some fish to justify the purchase of the sushi kit. The longest trip we have had to provision for so far was our maiden voyage. Four mouths needed to be fed three times a day for 10 days. This was quite a challenge for a couple still learning to stay upright in rolling seas, let alone cook in a 2x2 meter galley kitchen with two gas burners and an oven that apparently only delivers pizzas with a burnt base and raw toppings. Photos: Andratx Mallorca – The Mediterranean boasts some spectacular views. This shabby chic port is known as the Riviera of the Balearics. Hide Caption 1 of 14 Photos: Cala San Miguel – A favorite spot to anchor is along the west coast of Ibiza, south of Cala Benirras. Hide Caption 2 of 14 Photos: Victoria on her throne – The rocky outcrop at the entrance to Cala Benirras which looks uncannily like Queen Victoria on her throne. Hide Caption 3 of 14 Photos: Bonifacio Corsica – A path has been carved into the famous cliffs of Bonifacio. Hide Caption 4 of 14 Photos: Bonifacio village – The village is perched precariously on top of cliffs that have been chiseled away by the Mistral winds. Hide Caption 5 of 14 Photos: Bonifacio cliffs – At the top of the Bonifacio cliffs whilst waiting on a mistral. Hide Caption 6 of 14 Photos: Sardinia – The anchorage in Sardinia, famous for the caves that stretch along the coastline of the Gulf of Orosei on the Island's east. Hide Caption 7 of 14 Photos: Cala Goloritze – Another impressive view of the anchorage in the Gulf of Orosei. The needle-like rock is a famous destination for rock climbers. Hide Caption 8 of 14 Photos: Castelsardo from the sea – Castelsardo, a medieval city with stunning views to sail in to. Hide Caption 9 of 14 Photos: Costa Smeralda – Dilbar is the fourth biggest yacht in the world boasting a staff of 80 and a helicopter. It is just one of the superyachts that converge on the Costa Smeralda in summer. Hide Caption 10 of 14 Photos: Mediterranean fishing – The Mediterranean is not just for cruisers. It is a working environment for hundreds of fishing vessels. Hide Caption 11 of 14 Photos: La Maddalena from Capo D'Orso – A view of the La Maddalena archipelago which boasts spectacular rock formations sculpted by the Mistral winds. Hide Caption 12 of 14 Photos: Porto Palma La Maddalena – One of the popular anchorages in the La Maddalena Archipelago -- it just happens to look this amazing. Hide Caption 13 of 14 Photos: Ibiza – As the night creeps up, the west coast of Ibiza boasts some of the most beautiful sunsets in the Mediterranean. Hide Caption 14 of 14 We quickly learned that every meal would be restricted to two pots so pasta, risotto, stir-fry, curry, grilled meat dishes and scrambled eggs have become standard fare. READ: Young sailors find perspective high in the Arctic Anything that takes longer than 30 minutes to cook doesn't make it on the menu because having to replace gas canisters every month is a chore and it's just not fun cooking when the boat is at a 45 degree angle. During our maiden voyage, Jonathan bravely prepared spaghetti bolognese for the crew. He didn't have to throw the pasta against the wall to test that it was al dente. It arrived there by itself, along with the sauce. Pollock in the galley of SV Boomerang. We have since learned to prepare our meals before we embark on longer passages and simply heat them up when the sea is relatively calm. Boomerang has the convenience of a microwave for this purpose but these things use more energy than the hadron collider so we generally only use it as a Faraday Cage to protect our electronic devices in the event of a lightening storm. And it's not just energy we have learned to conserve. Water, water, everywhere... Since buying the boat, we've become consumed by water. We sail in it, anchor in it, swim in it and are constantly surrounded by it, but the cruelty of its abundance in the ocean is, of course, that we can't drink it or wash with it. Since buying the boat, we've become consumed by water. We sail in it, anchor in it, swim in it and are constantly surrounded by it.
The solution is to buy a water maker and through the magic of engineering and science, this wonderful machine turns brine into 100 liters of pure water in an hour. READ: 'Weathered but wisers' -- around-the-world sailors learn hard lessons Our fresh water tanks hold 600 liters which may sound like a lot, but even with just two people on board, this volume seems to magically evaporate. But when you consider the fact we use it to bathe, wash our clothes, hydrate, cook food and clean the dishes, it all begins to add up. JUST WATCHED Sailing the world: A bumpy ride on the seas Replay More Videos ... MUST WATCH
Sailing the world: A bumpy ride on the seas 02:38 We've discovered that we are essentially "Wallies". This is a term that I grew up with in drought-stricken Australia and it means "wasters of water". As someone trained to brush my teeth with the tap turned off and to have showers with an egg timer next to the soap holder, I figured I was a water rationing expert. Not even close. READ: Swapping the rat race for life at sea We have become so parsimonious onboard Boomerang that we have the shower turned on only to get wet and to rinse off.
We have become so parsimonious onboard Boomerang that we have the shower turned on only to get wet and to rinse off. Lathering is done with the tap turned off. When you explain this to guests they think you are joking. We're not. We make 100 liters of water every day to fill the tanks and replenish 24 plastic bottles we recycle for drinking water. These two dozen bottles also act as an emergency supply in case the magic machine breaks down. These are issues that rarely crossed our minds on those long Saturday afternoons cooking up a feast, turning on taps and flicking on switches. We do occasionally miss a normal kitchen with its space and cups and plates that break, but in the same way that a parent misses a time before children. Visit CNN.com/sailing to read more news and features While the memories remain fond, they are overwhelmed by a new-found awareness of life and how to sustain it.