On the first cruise that my husband, Hans, and I took 20 years ago, I never bothered to prepare meals in advance before a long passage. In very bad weather, Hans and I ate canned meals; otherwise, I cooked every day. It was sometimes a challenge to chase onions around the galley or keep other ingredients in place or in the pot while sailing, especially when we were heeled. Today, I'm older and perhaps not as ambitious. Maybe age has given me wisdom (along with a few gray hairs). Now, before a long passage on Tauhara, our Van de Stadt 46, one of the meals I make before we depart is a traditional Indonesian dish called nasi goreng. It stores well in the fridge, is easy to heat up while sailing, and it's a nutritious, complete meal.