A dainty dish

Bardeau returns across Atlantic
Robert Bard
Wed 22 Aug 2012 16:04
46:02.88N 007:28.98W It's hot...very very hot. 25c at 5 in the evening. Our chef has been keeping a big big secret. There are mutinous mutterings amongst the firemen community about 'kicking his door down and seizing the stash.' I know Australia is full of good honourable people...(I read that in the Guardian once) but it seems our one has a stash of chocs, sweets, snacks and all that is good hidden in his cabin cupboard. The First Aid cupboard in the saloon is where we always keep the 'stash' but the last two days it has been looking strangely empty lost souls standing by the First Aid muttering, 'where has it all gone? ' Well now we know . Things were not made any better either when a little yellow bird landed on the deck....hopped into the cockpit where I was asleep in my beanbag...(cerebral navigation) and landed on my arm. It started pecking at my arm: comments of 'itmust be picking off the lice' did not go unnoticed. Mr C Dundee, our chef, then started giving the bird funny looks. In the end I fed it with some apple and orange from my Pimms....it flew off,did a wild circle of the boat, and made a drunken landing on Rebecca's lap. It remains with us nowas the ship's pet. It's like Tweety and Sylvester... I have to keep giving the chef threatening looks. I have recently pointed out that 5.15pm, that sacred time is not far off, and was rudely told to stop wasting the double clotted cream I was pouring into the ice cream maker so that he, Michel Roux of the Outback, could prepare dinner !!!! Lunch wasnt exactly demanding as a few dry rolls with cheese and pickle. Anyway I have madea discovery: the further south one goes, the more Pimms one drinks.