clinging to the wreckage: Cruisers help out

Friday 9 November 2007

Cruisers help out

Here on the Rio Dulce, home to many world-girdling cruisers, there are a wide variety of personalities.

One of the most delightful that we have met is Debi. Debi is a nurse and she has a passion! It's a private obsession - in fact we have been here now for almost 4 months and have only recently become aware of what Debi gets up to...

And what does she do?

Debi is a volunteer nurse in a small clinic here in the Rio. And so are Cindy, Deayna, Karen, Stewart and a number of other cruisers. Quietly and professionally they give their time and expertise to helping the local Mayan community who live in the area surrounding the small village of Esmeralda.

Cruisers are welcomed with open arms, to help in a variety of ways. The one thing that is very clear though is THEY DO NOT WANT MONEY!

Now isn't that a refreshing change?

If you have medical skills you are extremely valuable, but non-medical cruisers can also help out with the pharmacy, kids and in countless other ways. If you don't have the time but would like to make a difference Debi encourages the purchase of items in your usual grocery shop which make a huge difference to the life of these people.

Debi speaks for herself on the video here, it's a powerful message.

What they need:
Disposable new-born diapers.
Liquid children's vitamins.
Diaper rash ointment.
Antibiotic cream- Neosporin.
Baby cereals - Rice.
Nido or other powdered milk formula for infants/children.
Baby bottles.
Other sized diapers.
Children's Tylenol.
Hall's drops.
Pre-natal vitamins.
Soap.
Toothpaste/brushes.
Shampoo.
Tampons.
Small giveaway toys for children.

What they don't need:
Money.
Prescription drugs.
Candy.
Stuffed toys.

They need volunteers one day a week from 9am until the queue has been cleared!

You can drop off any items, here on the Rio Dulce at either :
Mario's Marina
Bruno's
or Monkey Bay Marina

If you are reading my blog and thinking of cruising in this direction, maybe staying in the Rio for the hurricane season, you are welcome to come and see the work these cruisers do and to join them for as short or as long a time as you can spare.

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Cuban-style shrimps with rum

100ml rum
few drops tabasco sauce
zest and juice of 1 lime
2tsps worcester sauce
2.5tbso plain flour
pinch of ground cumin
pinch of freshly grated nutmeg
24 large shrimp,peeled and deveined
10z butter
80ml olive oil
4 large cloves garlic,crushed
1tbsp chopped parsley
1tbsp chopped coriander(cilantro) leaves

Mix rum,tabasco,lime juice and zest and worcester sauce in a small bowl.
Mix flour with cumin,nutmeg and season with salt and pepper.Dip the shrimp in the mix before cooking.
Melt half butter with half oil in large saute pan, when hot add half garlic and half shrimp. Cook until prawns are pale pink and lightly golden. Lift on serving plate, keep warm. repeat with remaining butter,oil, garlic and shrimp.
Pour rum mix into pan and allow to bubble for a minute or two, stirring.
Mix with parsley and ciltrano.
pour over shrimp and serve with rice as a main dish or alone as a starter.

Delicious!

Caramalised Onion,Fruit and Nut Pilau

2tbsp Ghee
2 large onions, sliced
2tbsp Ghee, extra
1tsp hot chilli powder
1tsp ground black pepper
1/4tsp saffron threads
4 cardamon pods, crushed
4 cloves
1 cinnamon stick
1tsp salt
2 cups basmati rice, washed and drained
4 cups water
1/2 cup currants
1/2 cup chopped dried apricots
1/2 cup raisins
1/2 cup pistachio nuts, shelled

Heat ghee in large pan. Cook the onions until caramelized. Remove from pan.

Add extra ghee and spices to same pan, cook stirring, until fragrant. Stir in salt, rice and onions.

Add water, bring to boil. Reduce to simmer and cover until rice is tender and all water has been absorbed.Stir in fruit, cover and stand 5 mins.

Just before serving stir in nuts.

Carrol Shelby's Chili Recipe.

1/4	lb suet or 1/4 cup cooking oil
1	lb beef round steak, coarse chili grind
1	lb beef chuck, coarse chili grind
8	ounces can tomato sauce
12	ounces beer
2	tablespoons crushed red chili peppers
2	medium garlic cloves, minced
1	small onion, finely chopped
1 1/4	teaspoons dried oregano (preferably Mexican)
1/2	teaspoon paprika
1 1/2	teaspoons ground cumin
1 1/4	teaspoons salt
1/8	teaspoon cayenne pepper
3/4	lb monterey jack cheese, grated

Melt suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat.
Remove the unrendered suet and crumble meat into the pot. Break up any lumps with a fork and cook, stirring occasionally. until meat is evenly browned.
Add tomato sauce, beer, crushed red chile, garlic, onion, oregano, paprika, 1 teaspoons of the cumin, and salt. Stir to blend and bring to a boil.
Lower heat and simmer uncovered, stirring occasionally, for 1 hour.
Taste and adjust seasonings, adding cayenne pepper.
Simmer uncovered 1 hour longer.
Stir in the cheese and the remaining 1/2 teaspoons cumin.
Simmer 1/2 hour longer, stirring often to keep cheese from burning.
I serve the chili with sour cream and shredded cheddar cheese to garnish, and warm cornbread on the side.
The cookbook actually called for 1/4 cup of crushed red chile pepper, but unless you have a taste for fire, use less! I use half that amount, and I really like hot food.