thumbnail The galley on Taz, prior to spice rack installation; I'm frying tomatoes and garlic, with chopped greens waiting to go into the pan. As you can see, dish drying space is pretty limited.

thumbnail The second spice rack is above the sink. I find those little metal jars from India very handy for spices. They have magnets in the bottom which hold them to each other fairly firmly when stacked.

thumbnail The first spice rack was above and to the right of the stove. Note the celery being kept fresh in water, a pot of basil, and some fresh flowers (upper right).

thumbnail Long view of the galley -- crowded and messy but my kitchen always was crowded and messy, so that's no change!

thumbnail Celery and other vegetables -- notably chard and beet greens -- can be kept alive by standing them upright in water. I've kept robust chard alive for over a week this way, with some inner leaves actually growing. No refrigeration required!

thumbnail Due to lack of counter space the top step of the companionway often ends up being a temporary counter....

thumbnail The little wood stove in winter provides not only ample dry heat for the cabin, but a cooking surface as well. Here a pot of soup simmers and the eco-fan distrubutes warm air around the cabin.

thumbnail a longer exposure shows the fan whirring away.

thumbnail The wood stove doesn't take much fuel per day; here you see section of the old mizzen mast cut and stacked up preparatory to going into the wood bin in the engine room. Three or four of these sections is an evening's heat.

thumbnail Toasting pepitas (squash or watermelon seeds) on the wood stove. It also works great for chestnuts!

thumbnail My folding work table with an electronic project in progress: I'm working on an LED light fitting. Note the butane soldering iron (no electricity), laptop (which can run off shore power or 12v), cell phone (no copper out on the end of C dock).

thumbnail Here a little treat is laid out for Japanese friends visiting in their cruising boat Foxglove. I have visited the local Asian market for traditional Japanese snack foods. They enjoyed their visit and it was a pleasure to have guests aboard.

thumbnail Canning in a small space: I am warming jars on the wood stove.

thumbnail Canning in a small space: jars of local blackberry jam cooling on my fabulous new cutting board (courtesy of my friend Jon, master boatwright) -- it more than doubles my counter space!

thumbnail This is my bunk, big enough for two people to sleep comfortably and very warm. You're looking at the transom where two portholes provide light and ventilation; there are also portlights on each side. The little tiger stuffed toy has been with me since I was 6 or so, the only childhood toy I still possess; he's kind of a mascot.