clinging to the wreckage: Sad finale to the circumnavigation of Jeanne Socrates.

Wednesday 9 July 2008

Sad finale to the circumnavigation of Jeanne Socrates.

Catching up on my internet surfing I was so sad to read that Jeanne Socrates has run her boat aground just 100 miles short of completing her solo-circumnavigation.Her auto-pilot failed as she was taking a short nap. What an absolutely awful experience for such a capable and motivated lady, our thoughts are with her as she tries to salvage her beloved boat Nereida off the Pacific Mexican coast.

I simply cannot imagine how she is feeling, although thankfully she escaped with no serious physical injuries.

The sad & painful fact is that "Nereida" is a sorry sight, grounded on a very isolated beach, Playa Michigan, in the state of Guerrero, between Acapulco and Zihuatanejo....

I'm still half with "Nereida" - and remembering so many good people who helped me:

Xavier and Isaiah, the two local fishermen on the beach after daybreak, who went to such efforts to help with my anchors, digging holes to bed them in the sand to try to prevent them from being dragged as "Nereida" was pulled over by the surge on the surf-ridden beach, while we tried to stop her from moving so she could be saved with a tow off....

The two students from Mexico City, who spent most of the first day with me translating to everyone I needed to communicate with, despite this being part of only a very short camping holiday for them. They had excellent English and were a great support at a difficult time for me....

The Captain of the Marines who tried his best to help - taking me to the town via his base camp to make phone calls and posting guards over "Nereida" for several days in an attempt to stop stealing from her while I was away from her overnight.....

The family of Jose Maria Marquez in Acapulco who cared for me and tried to find people to help me in different ways... and their neighbours who also welcomed me and tried to cheer me up when one of them celebrated his birthday with a big party on the Saturday night....

Several families would come over during the daytime from the nearest village of Tenexpa to serve food in the beach 'palapas' (shelters) and insisted on giving me food and drink in between my frantic efforts to save what possessions I could as poor "Nereida" got more
damaged, took on more and more sand and water and sank lower and lower into the beach just below the high water mark... so very sad for me ...
The photo shows the lovely lagoon (Laguna Tenexpa) full of birds and waterlife behind Nereida's beach (on Playa Michigan) with the 'palapas' catering for occasional campers and day visitors to the reserve area where she lies - her mast is visible above the palapas.

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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.