We checked out at 08:00, and were off the dock out into the Indian Ocean by 09:00. Matt had brought all the boats a fresh baguette as we were making ready to depart. For our morning snack we spread the baguette with laughing cow cheese and fresh sliced strawberries, and washed it down with the last of the morning coffee. We contemplated the journey ahead of us as were motored through the wind shadow of the island. Then lunch...last night’s grilled veggies, mixed with rice and lentils, with a hunk of the baguette for mopping up. Now we had the sails up, augmented by 1800 rpms of the engine. By afternoon snack time...tamari almonds with Brie and English cheddar slices on various seeded crackers, washed down with Schweppes Lemonade....our favourite French drink treat, we had the motor off, all three sails full and by, and we were SAILING! Supper is zucchini quiche; three small thinly sliced zucchini, two small thinly sliced red onions gently cooked in a tablespoon of butter and a splash of olive oil. Towards the end of cooking add three chopped spring onions, 1 teaspoon dried oregano, 1/2 teaspoon each dried tarragon and marjoram. Cool, mix in 3 cups mixed shredded cheese (gruyere, Gouda, mozzarella , and emmentaller) and 3 eggs. Place a thawed, prepared, French all butter pastry shell in “Pam sprayed” omnia oven or 9 inch pie pan, spread lightly with Dijon mustard, pour in veg-egg mixture, cover if omnia..leave uncovered if regular pan in regular oven ...bake 30 min regular oven or 45 minutes in omnia..let stand 15 minutes, cut and serve on a bed of baby spinach and grape tomatoes , drizzle with balsamic glaze. Yum ! dessert was pistachio pudding. Altogether a great start to this auspicious journey to Africa!
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