Saturday 12^th January 2013

We’ve had 10 days now without seeing another vessel either by sight or on the AIS.  Not surprising but worthy of a comment.  For the last 2 days we’ve mainly been using the engine.  Less than 6 knots of wind for most of the time and because we’re under time constraints we have to make 5 knots to get Ian and Claire to St Lucia in time for their flight home.  It’s given us a chance to put aside our fears and get out the cruising chute.  After a few experiments we’ve worked out the way to use it but we still need an extra couple of knots of wind to make it worthwhile.  It’s only 8 knots we need please you up there, only 8 knots.  We have plenty of fuel on board as we left the Canaries with a full tank and 5 extra 20ltr tanks lashed to the deck. The constant rumbling of the engine gets a bit wearing but surprisingly the extra heat generated below decks when it’s 36 degrees above isn’t really noticeable thanks to the insulation.

It’s just taken tony and I 20 minutes to put some beer in the fridge.  Firstly Tony has to ask me where it is and I have to remember where I put it.  Secondly we have to lift the sole and get it out.  Thirdly this then means clearing completely the work surface in the galley so that we have somewhere to put the stuff that I have to get out of the fridge as the beer lives in the bottom where it’s nice and cold.  Fourthly I then did the same to the cool box, emptied, cleaned and beer in the bottom.  A few stray tomatoes disposed of and everything repacked.  An icy cold beer (still non-alcoholic) is nectar in this heat. 

 14:54.11N 46:21.10W

Last night we had chicken.  I had found some brilliant cooked chickens in Lidl before we set off with a use by date of end on January.  All packed up and sealed in plastic.  They even have gravy.   The fishing line is out again so ideas of fishy recipes welcome.  We’ve had Thai fish curry with noodles, fried fish, fish goujons, fish poached in wine with garlic chilli and lemon butter and trampled potatoes.  (Ask Ian).  If I could find the capers we could have fish with black butter.  What was the Moroccan fish recipe Lucy?

The tinned butter I found in Tenerife is really good.  Sounds weird but tastes just like best quality unsalted and keeps for yonks without a fridge.  Hooray for tinned butter.

So two weeks in and my poor old liver must be feeling a bit better.  Enjoy it while it last, liver, I’m definitely on for rum punch in a few days time.

Photo of Toy Tiger and Accomplice looking forward to their fish supper.