For the trip from St. Peter Port to Roscoff we got fine lamb steaks from the butcher. There is no question that I can prepare them on the high seas in international waters. The question was rather how to eat the steaks when Sissi moves in the sea, the steaks on the plate, the plate on the table and the sailors in front of the table.
The decision then fell on lamb goulash. Lamb goulash comes in a saucepan, is served on a deep plate and you don't need two free hands to finally make it into your mouth.
With five to six Beaufort and a windward course, the challenge of making tasty dishes is a lot higher than when driving through a threshold. Or not? See for yourself!