clinging to the wreckage: Radio Ga-Ga

Saturday, 29 November 2008

Radio Ga-Ga

I love the medium of radio, much better than TV. I love its immediacy and the tone of people's voices as they communicate...

Listening to the BBC World Service over the SSB whilst in isolated anchorages gives me a sense of the distances that we have come and what a massive place the world is. Struggling to hear the news headlines through the crackles and hisses transports me to a world of romance and adventure like nothing else.

Radio's play a big part in the cruising life. SSB for the long distance (usually) exchange of information. The rescue operations, which become addictive as a real life reality show plays itself out across the airwaves. Cruisers nets, collecting emails.

And then there is the VHF. Mostly for talking at close quarters, hailing ports and other ships. And of course the 'local cruisers net'.That daily show where treasures of the bilge are exchanged, events advertised and boat to boat contacts made.

Over the years I have heard a number of surreal requests and statements over these community based transmissions but this morning has to take the biscuit!

There was an unexpected death on one of the boats based on the river, natural causes it seems but tragic never the less. This morning a request was made for 'a computer expert' who would forge a marriage certificate!It appears that the couple on board were not legally married and so, of course, there are problems with bodies etc.. I wasn't at all sure that I was hearing clearly...but yes there it was again, repeated for those who didn't hear it first time! Doesn't matter what country any one will do! But the request was real enough.

What can you say??? Yup, sure lets break the law and broadcast it at the same time...ooh whoopee!! Real life radio Ga Ga!!

2 comments:

Una said...: hi gerry,
i, too, love radio! how wonderfully well you describe it .... a sense of distances whilst in isolated places, transporting to a world of romance and adventure. when i used to go into the bush for months on end, i too listened and struggled to hear through the crackle and hisses for news of our next food drop, what was happening in the world, the voice of a loved one far away, and occasionally i was lucky enough to be able to tune into a radio show or radio reader. what treats those were! thank you for reminding me of those delights.

i'll have you know, although i am not one to follow a blog, yours is one i do regularly "check into" ... if that is the correct parlance. you write beautifully, and your blog is a treat.

i hope you and geoffrey are well. do drop me a line. i would love to hear from you.
love, una xxx
p.s. did you ever get my email?; 29 November 2008 at 21:29
Gerry said...: Thank you kindly!
We are well and busy, email on its way to you....

LOL

Gerry; 30 November 2008 at 07:06

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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.