We arrived at the Exuma Land and Sea Park in the Bahamas aboard our catamaran, Out of Bounds, just as the sun was setting, and were greeted by a warm hello over the VHF.

A potluck was underway on the beach. Would we come? The park was cooking up turkey and ham; cruisers in the anchorage would bring side dishes and desserts. No one had to ask us twice. I dove into the pantry and found what I needed to create my mother-in-law's cheese dip, a recipe of some renown in our boating circles.

Like many cruisers, I maintain a well-stocked pantry, not just to keep the crew well-fed, but to be prepared for one of the staples of cruising life: the potluck.