Donkeys, goats and pink grapefruit.
36:37.2N 28:52.2E We had a couple more nights at anchor in a particularly
idyllic bay we had found with Tess from where we could walk to the ruins of the
ancient city of Lydea. The ancient city didn’t amount to much but there were
a couple of very interesting, and attractive, covered water tanks!
The walk was fantastic as we kept going through pine forest, past goats and
donkeys, into a gorge and on to another two glorious bays. And now some news from the domestic front. When we
were sailing towards Galapagos with Duncan and Ria we were introduced to Dutch
Buttercake; a fantastic, rich shortbread like cake that Ria made. I took
the recipe and armed with a cake tin purchased in the local market I decided
the time had come. Using gluten free flour from a local supermarket,
slightly agricultural tasting butter from the market and a random sized egg, I
guessed the weights and oven temperature and kept my fingers crossed. It
was delicious! So, after the somewhat eccentric results from my meatball making
efforts I am pleased to report a success. On the subject of meatballs
Lesley has again consulted her Turkish cookbook and sent another recipe
through. This time success and we are now experimenting with different spices
and flavours; all have been very tasty and held their shape be it ladies thigh
or golf ball. The markets continue to be a delight and we manage to buy
most of our fruit and veg there. Fresh apricots and peaches are abundant
now and we found pink grapefruit this week in Gocek. Still on the stalks
and covered in bird droppings so very much ‘au naturel’ and wow,
they taste great.
Picturesque donkey under tree behind the water tank close to
the ruins of the ancient city; and Mike in a gorge.
All the liveaboards head for the market in Gocek so the
dingy pontoon gets a little crowded. Pink grapefruit au
naturel. |