clinging to the wreckage: Rolly nights.

Thursday, 9 July 2009

Rolly nights.

It's been a rough week, literally. Every night we have had a pretty hefty squall blowing through the anchorage. Winds 25 plus knots and a massive display of thunder and lightning.

The night hours are punctuated by a new routine...

Put the computers, hand held instruments and telephone into the oven. It acts as a faraday cage and should protect them in case of another strike. Disconnect the boat VHF. Turn off all electrical systems. Tie down the blades of the wind generator, that does a good impersonation of a landing helicopter when wind speeds exceed 25k. I find the noise adds significantly to my stress level!

We then move from our usual at anchor berth in the bow of the boat into the salon and our sea berths.

It constantly amazes me how one minute the sea can be a roaring mass of waves and the air filled with the howling of wind through the rigging and then almost immediately all goes quiet, the wind drops and very quickly the sea calms... It's like magic!

Last night was one of the worst we have had. The winds came from the south for a while, the least protected part of this anchorage and we were subjected to a sizable swell. That's not too bad and we have a lot of chain out so hobby horsing is livable with. Then of course the wind moves into the East leaving us broadside to the waves, nasty!

We had a significant roll going last night, thankfully we always keep the boat in 'sea-going' mode and apart from the odd loose book and rattle of china there were no nasty surprises. A couple of hours after it began it was all over.

Coming ashore this morning though we realized, once again the power of the water, the fuel dock has now totally collapsed after the earthquake damage. Most of it is underwater. The diving school next to it is also fast disappearing beneath the water line despite the owners strenuous efforts to rebuild it faster than it's sinking!

1 comment:

Cindy Bonham Miller said...: the lightening here has been fearsome. I am sure it is the same or worse there. We do the same at night. Unplug and into to the oven.

On another note, I have a KINDLE! It is awesome. Email me!; 11 July 2009 at 20:43

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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.