Trouble with Ice Cream Maker
Bardeau returns across Atlantic
Robert Bard
Wed 12 Sep 2012 16:52
Things started to go wrong over lunch. David served his signature dish to an expectant assembly at approximately mid-day somewhere. It was King Prawn with various potions and sauces. Problem was it smelt like dead fish. It turns out to have been the source of the dead rat smell in the saloon. I hinted to the underlings whilst David was preparing other foodstuffs in the galley that we should feed it to the resident Great Whites discretely and then when he came up go yum yum, but the troops lacked the backbone. We now await the medical results of lunch. I've worked out we are only 35 miles off land...be it the Sahara and a helicopter could whisk me off in 12.5 minutes to the neaarest 5 star King Abdul of Saudi Lux-Hospital if necessary. I was then prevailed on to produce my own signature dish: the Bardeau Coronet deluxe Vanilla Ice-cream in the Ice Cream maker. I was just getting going gathering in the ingredients when a voice came up behind me....Jeeze skip...don't yer think a sprodge of vanilla pod would help? Help?? Vanilla?? Why??? Cos it needs vanilla skip. Out of the Dundee stash comes a swadge of vanilla liquid stuff. I poured it in...and now the ice cream remains unset. The evening menu has just been presented by David: Chicken Fahita, Corn wraps sans Gluten, followed by a surpreeze. That will probably be the surprise that no one is having ice cream tonight.
Boat technical stuff....going at a rapid rate under cruising chute and main, 7 knots, off Agadir, expect first Canary Island Friday lunchtime...expect first Chinese meal 20 minutes thereafter.