Dave and I are home from our 5-week cruise in British Columbia, Canada. We were often anchored out in very remote locations, so our galley was important for preparing meals. My oven on the boat is smaller than a normal oven. But I can bake with a normal sized sheet pan on board. Our galley oven uses propane. In the summer months, I try to minimize the use of the oven because it heats up the salon (main living and dining room area). One of the best ways to cut back on oven time is to bake in smaller portions. My recipe for this month is Mini Bundt Meatloaves, and it came in handy on our last voyage.
We hope you are having a wonderful summer!
From my table to yours,
Your Galley Guide
