clinging to the wreckage: Where did it go?

Tuesday, 16 December 2008

Where did it go?

One of the worst things is saying goodbye to good friends, it's a big part of the cruising life. This week Woolly and The Blonde aka Roger and Carole set off for their season's cruising. We were sad to see them depart and envious of their return to the ocean. Mind you at the rate we are moving we are likely to still be here when they return in June!

It's strange how the people you think you may never see again turn up in your life with almost alarming frequency whilst those you plan to catch up with rarely pass your way!

As the Christmas letters start to arrive I am struck by the number of cruisers who came across the Atlantic at the same time as us are either on their way back to Europe or are planning to head that way this season. I guess all good things come to an end...

I think that I have persuaded, finally, TBH to put away his computer for a bit and concentrate on some boat jobs. There is a pretty long list waiting for his attention. Boats can get you down if ignored for too long. Our little ship, bless her cotton socks, is an undemanding creature but nevertheless there are some things we should not put off any longer. Almost a year ago we purchased a new radio which came with a CD and DVD player that still sits in the aft cabin awaiting installation. It looks like a good way of watching movies when we are off the dock as it runs through the car radio and has a fold away screen. I am looking forward to getting that up and working. Well, TBH, getting that up and working!

Then of course there are still the new wind instruments to put at the top of the mast..... I will say no more!

Christmas approaches and I am still searching for a glimmer of the 'spirit'. Thought I glimpsed a small bit of it yesterday but nope, it ran off in the opposite ditection. Is it my age do you think???

I have been keeping myself occupied by cleaning systematically through the less used lockers in an attempt to get rid of some 'stuff' and make more space. I don't know about you but for every item that I throw out we seem to acquire two more to take its place. The grand total of stuff cleared this week comes to 4 (!) assorted fly swatters, a cheese grater, a splatter guard and a couple of shirts. Somehow I don't think that's going to help the boat's waterline too much!

I think that my sense of humour is becoming a little strange but this cartoon made me smile...

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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.