Las Palmas Continued
Spindrift
David Hersey
Tue 30 Oct 2007 11:10
Not much happening today. We're puttering around doing little jobs on the
boat. Managed to find a smaller set of foul weather gear for Sotiris so he
won't look quite so Chaplinesque. Steve has moved the secret fridge
compressor pump switch where it can be reached easily. The Freezer
version of this rarely goes wrong which is handy as it is so buried in the
bilge it is impossible to reach.
Yesterday lunchtime we were invited to a Paella lunch for about 40
people, members of the local sailing club and their families. There are a
number of small one class yachts which do match racing and they take turns
offering hospitality. A huge Paella and lots of cheap wine etc. The way
they do it, it costs just a few Euros /head. The cooking and eating is
done in the back of the club away from the hoi polloi. Very pleasant
afternoon. Amazing facilities for young people wanting to learn to sail.
It seems to be a major social pastime for all the youngsters. Steve and
Sotiris carried on at the Sailor's Bar afterwards but I watched a video on
the boat and had an early night. I hardly heard them at all when they came
stumbling back.
We have been in touch with Princess and the men won't arrive much before
Thursday as they have decided to fabricate a much heavier T-Bar which is
meant to hold the Skeg in place. Meanwhile all the resins they need (West
System) are in stock at the local chandler and I have ordered 2 litres of
Copper Coat from Madrid as we will have some making good to do when they
finish. Copper Coat is what we using ( since early March) instead of
Antifouling. It's meant to last 10 years with occasional high pressure
hosing. I must say the bottom was pretty clean when we came out after
eight months.
We're eating in tonight. A couple of culinary cracks are beginning to
show. Sotiris would happily have a fry up every breakfast and wants to
deep fry potatoes in our precious greek olive oil. Where Steve and I
would like steamed Sotiris likes fried.
We're having steak and he wants his very well done in an onion and wine
sauce or something. Steve and I would be happy pan grilling just enough
with a few condiments. Deep frying at sea is a really bad idea, but we can
, but we can hardly claim to be at sea at the moment. It's quite amusing
listening to Steve give Sotiris advice on how to cook the dinner, an
Englishman telling a Greek that vegetable oil is better for cooking than
olive oil...priceless.
I enclose a couple of pics of the little French Boat Next Door. He's from
Antibes (our Winter Mooring) and sailed here last season. When he
finishes prepping his boat he will cross the Atlantic alone which is just
as well as there is barely room for one man and his muesli in a 7 meter
yacht. On a good day he says he can make 140 miles.
It must be like riding a cork.
