|CrystalblueoceanSailing and Diving Around the World|
sailing and diving around the world
Hi all. Looks like we won't be leaving Curacao til at least Wednesday. There is a gentleman flying in from Europe, to join us, sailing at least to Cartagena, Colombia.
Decided to take advantage of the sunny days and tackled the teak re-finishing, to finish off the last of it on the boat. Haven't been doing much real cooking on the boat lately, but I did make a 'Spanish omelette' today. It's more like a 'Jason' omelette, because I added a few things to it, like the spinach that was leftover was from a pasta dish I made the other night.
So, Spanish Omelette- really easy to make on a boat, and very tasty. Simply slice it up like a quiche, and serve it with a little salad. The omelette is made with onions, potatoes, eggs, and salt and pepper. Those are the base ingredients, but you can add just about anything you want. In this case, I added canned spinach and parmesan, to the eggs.
For the Spanish omelette in the photo, I used 3 medium potatoes (any kind of potato will do), two medium white onions, 8 eggs, 1 cup of canned spinach, 1 cup of parmesan, a sprinkling of mixed dried herbs, and salt and pepper. The idea is to add enough oil ( I use some olive and canola) to just cover the onions and the potatoes when they are all in the pan. Slice the potatoes to 1/4 inch thick and roughly slice up the onion, leaving them in bite-sized pieces. Let them simmer in the oil til done. Drain the oil away and add the eggs, and any other ingredients you like. The egg mixture will settle on the bottom and start to firm up. Once the eggs on the bottom have some color, flip the omelette to let the other side set and get some color. Once done, slice it up and serve. First picture is what the omelette will look like when finished, in the pan.
A little salad on the side and you've got a tasty lunch. Or dinner for that matter.
The last part of the boat's teak deck re-finishing. All of the old caulking has been removed. We want to make sure the wood is completely dry, so we'll wait til tomorrow to re-caulk. Once the new caulking is dry, we'll put 3 coats of sealer on it.
Now I've got it all taped up, ready for the caulking.
Caulking has been applied to the grooves and pressed in with a spreader.
Tape is removed and the caulking allowed to dry for 48 hours. Then it will be sanded and 3 coats of sealer applied.
So, we raised anchor at 9am and headed for Bonaire. The wind is out of the SE, so we'll have the wind on our stern for most of the way there. The distance is normally a little less than 400 miles, but we are heading a little further north than usual, to avoid the pirates that hand around the waters of northern Venezuela. I made some potato pancakes yesterday, so we could have them to much on during the sail to Bonaire. Simple really- grate the potatoes (I used about 8 small, and three medium) into a bowl of water. Pick up handfuls of the grated potato and squeeze the water out. Drain the water but keep the starch that has collected on the bottom of the bowl. Put the pototo back in and add as much diced onion as you like, some chopped parsley and salt and pepper. Mix 3 eggs and add that and mix. Mix equal amounts of corn start and flour, to equal 3 tablespoons, or as much as you need to thicken the potato mix. Heat pan with olive or canola oil and add tablespoons of the mix to make little pancakes. Golden brown on both sides and you're done. You can put them on paper towels as they come out of the pan, if you like. They're great with applesauce.