First published 1/26/18 in firstmatesguide.com
  Dehydrating vegetables for use on a long cruise (two weeks or more) is a great idea if:
​1.  Food storage on your boat is limited.
​2. You're in a part of the PNW's Inside Passage where there are no grocery stores for a hundred miles.
  Dehydrated veggies last a long time if stored in a cool, dry space. I keep mine in plastic bread  or zip-lock bags. The zip-lock bags are sturdier, which is handy because sometimes dehydrated veggies have sharp edges that can puncture a soft bag. 

First published on 11/30/17 on firstmatesguide.com  
Cooking rice aboard, especially while underway, used to cause me lots of problems. I hated cleaning up the burnt pots. Serving under-cooked rice embarrassed me. Turning my back just at the moment when the rice water boiled all over the stove drove me nuts. And I always worried we'd be met by a tanker's wake, and everything would go flying. Maybe you've experienced the same.
​   Well, I've found a solution that's not as crazy as it sounds. 
​   I boil the ingredients in the pot for five minutes, and then I wrap everything up in several layers of fleece. In an hour, voila!
​Here's how I do it: ​