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Merlyn III - Purser's report & Good Food Guide



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


Merlyn III skipper caught on watch

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