A lot of folks think you have to give up quality dining when living on a boat. Not so, as far as Diann and I have found. There are adaptations and compromises, sure. But well prepared meals are certainly doable.
We had an inexpensive simple meal recently on board our 1997 Gemini 105 catamaran. It centered around Lintels and had sautéed hotdog slices and bowls of Campbell’s tomato soup. To the base soup, I added two cloves of garlic and a golf ball sized amount (wet and squeezed ) chopped parsley. The plastic plates didn’t have a chill factor. The standard glassware bowls, however, were cold enough to affect the soup.
To solve the cold bowl problem, I fired up the oven and heated them. Call me a snob, but plates and bowls are a base line for quality meals- the means of serving the food should not turn a warm meal into room temperature before consumed. If I wanted room temperature, I’d eat ravioli right out of the can!
Was heating the bowls before serving the soup much trouble? Not really. I simply fired the oven for just long enough to warm the bowls and meanwhile finished the other aspects of meal preparation. As Diann and I dined, the soup remained warm as an accompaniment to the other parts of the meal.
The flavors were good. The temperature on target. The cost, minimal.