Moving along thanks to Tradewind–lite breezes, we feel we are at last
making more progress than we would if we got out and pushed.
Still a long way to go however – 1400 miles or so and none of the forecasts
show very steady breezes.
But there are consolations, not least the food on board. Thanks
to hard work on the planning and buying front, our supplies are holding up
well.
We also divided the vast Discovery freezer into two halves and kept half
for deep freeze and half for fresh produce.
Most important though: we took a decision early on that we would rotate the
cooking around the crew, so that nobody was confined below decks all day every
day.
The person on mother watch makes fresh fruit salad for breakfast and does
lunch (and much else) and the crew member on first day watch makes dinner.
These arrangements have worked well. Encouraged by laminated recipes, help
and greed, the crew have gone out of their comfort zones and created really
interesting food.
Examples of Merlyn Gastropub fare include:
Beef Stroganoff
Slow Baked Lamb with Fennel and Harissa
Celeriac and Beetroot Gratin
Meatballs in made-on-board tomato Sauce
Lunches sport a fine array of salads and treats like Tortilla and
Baked Peppers with Anchovies and Garlic
There are also several competitors in the Great Merlyn Bake-off:
- James the Breadmaker-Meister with Tomato and Parmesan
(excellent crust) .
- David, who used liquefying bananas to great
effect in a banana cake after requesting a recipe by satellite from a
grand-daughter.
- Walnut and Honey soda bread (Iain)
- Standard White crusty (Jonathan)
Tonight we are having a mini celebration as we are – sort of -
halfway there.
Just a little smoked salmon a and champagne followed by a seafood and
chorizo stew.
Whoops – must dash – I hear corks popping.
Iain