clinging to the wreckage: Varnish in pictures.

Saturday 17 July 2010

Varnish in pictures.

Preparation, preparation, preparation!

Sand off the old varnish, depending on the state of it. If it's in reasonable nick just a little. If there is serious damage take it back to the wood with stripper, chemical, or a heat gun if you have the skill to use it!

We always use foam brushes, a new one for each coat. Only 5Q each from the local hardware store! For this project TBH has a 3" and 1" brush.

Don't think of brushing at all, let the varnish flow onto the surface! A Zen like trance comes over TBH's face when he is laying the new varnish down...

You can only lay it off once, so don't be tempted to brush back and forth! There will be more coats to come!

Remember the finish is achieved by the sanding between coats, NOT the build up of varnish!

Only one coat, allow to dry for at least 24 hours and then sand it all down. Heartbreaking but oh so necessary to achieve that mirror like gloss that we aspire to..

.So that's where my pudding basin went! You have to watch TBH like a hawk or he's liable to make off with all sorts of unsuitable(in my eyes) bits from the galley...

And there you are..
After just three coats with a sanding between each the cockpit has that wonderful gleaming coaming again, fit for visitors...until the next time which will come around all too quickly!

2 comments:

a quiet life said...: i was painting basebaords yesterday, i think its more fun to paint at sea~

miss you at food for thought, i hope you will be jumping back in to share your books ahoy!; 17 July 2010 at 15:04
Gerry said...: Thank you, yes I will be back. Just busy in other directions right now. Enjoying reading everyone else's blogs though!; 17 July 2010 at 18:31

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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.