clinging to the wreckage: Feeling Good!

Monday 15 February 2010

Feeling Good!

Well as we leave Monkey Bay Marina after a month of intensive work we are feeling quietly pleased with ourselves.

We have fixed the new throttle control onto the pedestal, if you recall the last one had started to stick at the most inopportune moments!
Whilst doing that we also serviced the steering pedestal bearings and put on a new whell brake system-which actually works...

Fitted new running lights, fore and aft to replace the VERY expensive ones destroyed by lightning. Just plain old tech ones again, with plenty of spare bulbs.

Full engine service, changed oil, oi and fuel filters and new fan belt.

Finally discovered fault with Pactor and that has now beensent to Germany, repaired and is on its way back to us. I think this job caused the most grief on the boat as TBH struggled to find the fault. Replacing the SSB radio and Antaenna tuner in the process. The problem was that the pactor had developed an intermittent fault which was most unhelpful of it! Anyay the great guys in Germany have repaired it for $150 rather than buying a new one at $1200...Nice!

Varnished the cockpit coaming, binnacle, cockpit table, washboards to a gleaming perfection. Far to good to take out sailing.

Permanently fixed the new fishfinder/depth gaugue to the binnacle, routing wires round the whole boat, fixing transducer to the hull and wiring all to the now defunct auto-pilot.

Repaired the shower drain pump in the foward heads. serviced both loos, fitting new parts to both.

Dimantled cleaned and replaced the gas burners on my beloved Taylors stove. She's now working better than ever with clean blue flames and unblocked jets.

Repaired a damaged portlight surround with epoxy.

Repaired some upholstery fabric on the forward cabin stool.

Replaced two damaged teak planks on deck, more to do but it's an ongoing joy that one!

Cleaned, restitched and rewaterproofed the sprayhood.
Cleaned, restitched and rewaterproofed the bimini.

Made new splices for the chain hook rope.

Revived batteries.

fixed small leak in one hatch and serviced fixings on remainder.

replaced a damaged mirror in one of the heads

Repaired stitching on the sailcover.

Not bad huh!

TBH has just returned with a dinghy full of stuff so time to stow and away!! See you....

1 comment:

Unknown said...: another couple of years and you'll be able to start all over again!!; 15 February 2010 at 16:59

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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.