The sport of cooking underway.

Cooking on a sailboat isn’t very different than cooking in a regular kitchen. I have a fridge, a stove, an oven and a sink. Of course, my “kitchen” (called a galley on a boat) is a little smaller than the kitchen I had in my Stockholm’s apartment.

I also use gas instead of my induction stove and electric oven, and use ustensiles that are stainless steel or that I am not afraid to break.

Cooking in my galley really doesn’t feel any different, apart from when we are underway, and all if a sudden, everything starts to move.

That’s the reason why I would typically have all our meals prepared before departure, which I never failed to have done, until we left Porto.

And just by naming “Porto”, you probably understand the reason why that time, we left without meals ready, and I found myself having to cook underway.

This week, I take you back to the days we met with our friends Andy and Mia in Porto, and had the greatest of times in the city, including: voting in the Swedish parliament election and taking the cable car in Porto as a way to correct a routing mistake.

We obviously couldn’t be in the city without a serious Port Wine tasting, which left me feel very tired on the next day, as we departed Porto to head towards Lisbon.

And I found myself having to cook, on a day the wind weren’t high enough for us to sail, and the seas rolly enough to make cooking challenging.