French-Moroccan Style Food Aboard

The last week saw me yet again playing the sailing instructor to a boat load of young people. Young, healthy people with appetites to match. Put in some physical sailing exercises, anchoring off Grainger Bay for a light lunch, then pulling up the anchor by hand before some more sailing.  Add a dose of the wonderful Cape Town weather at this time of year, and you have five ravenous mouths to feed. Six if you include your favourite sailing instructor.

Not that that is a problem, of course. Part of the course is to do the provisioning planning. This effort naturally includes finding out dietary constraints and then matching the provisions to suit.

In this case we had a crew member not eating red meat. Pork and chicken, yes. But no red meat. Matching this requirement with our standard list of single pot meals could pose a problem. Our food stipend for the week does not amount to much and one does like to keep the food within that budget. Part of learning to make do in a minimalist way.

So boerewors and mash, spaghetti Bolognese and chilli con carne were out of the question. After some deliberation, I remembered that the French has a dish they call cassoulet, made with beans and pork. A stewed dish, eminently suited for preparing on board.  Of course, no proper sailor would go without some spice, so here was some more room for creativity.

The North Africans are famous for their wonderfully flavoured stewed dishes. That gave me the idea of a fusion dish: French-Moroccan style chilli beans and pork. Something away from your standard chilli con carne using beef mince.

For this dish we added some thinly sliced potatoes as starch, thereby making it a one pot dish. The ingredients are kept simple, as we have but a small two-burner gas stove on board and no refrigeration to speak of. A cooler box with ice, I'll have you know. Work space for preparing food is also at a premium.

In addition, I have stopped using cooking oil on board, using butter instead. Partly due to the fire hazard of hot oil on a bouncing and rocking stove, and partly because the butter imparts better flavour. I have also found that people eat smaller portions when I use butter in the cooking. Banting again, no less.

Space is at a premium

You may omit the potatoes in favour of couscous. We did not have any, but it will work well with this dish.


Here the flavours lie in the process as much as in the ingredients. Just mixing it all in and cooking it will not bring out the flavour and you will have a bland dish that burns your tongue.

And thus French-Moroccan style spicy pork stew was born. This quantity will feed six hungry sailors.

Ingredients

750g pork leg chops, cubed to 15mm/½ inch size and trimmed of fat.
1 can red kidney beans
1 can butter beans
1 can baked beans in tomato sauce
1 can whole peeled tomatoes
1 sachet tomato paste
2 medium size fresh tomatoes, coarsely diced
1 onion, chopped
1/3 Green pepper, chopped
2 medium potatoes, sliced to the same thickness as the pork.
1-2 thumbs garlic, chopped and mashed
4 small chillies, finely chopped
1 teaspoon coriander powder
1 teaspoon smoked paprika
1 ½ teaspoon cumin powder
Some salt to taste

Small stove and galley area

Pepper to taste
2 dessert spoons butter for frying.

Process

Heat up the pot or pan that you will be using. Add a little butter. Fry the pork in small batches until they are brown. Set the fried pork aside to rest.
Using the same pot, which will now contain a nice layer of caramelised pork, add some more butter and fry the onions and green pepper until brown. They will pick up the caramelised bits of pork. Add the garlic and chillies and fry them for thirty seconds. Add the dry spices and fry these for fifteen seconds, then add the tomatoes, the potatoes and the pork. Reduce the heat when the the pot starts to boil and simmer until the potatoes are done. Check for sufficient saltiness, the potatoes may make the dish somewhat fresh.
Only then add the beans. Drain the fluid from the kidney- and butter beans. The baked beans go in complete with the tomato sauce. Mix thoroughly. The sauce will thicken substantially towards the end, so do make sure that nothing sticks to the bottom and burns.



Allow the dish to cook through, then take the heat away and allow the dish to rest. This may not be easy, as by now the whole boat or kitchen will be pervaded by a delicious aroma.

Bon appetit!


Authored by Johan Zietsman

Last updated on 2015-02-07

Day 24: Cloudless Skies And Hot Sechuan Pork

Actually the day started with squalls and showers. I was on watch from 00h00 to 03h00, spending one and a half hours at the helm fielding squalls. Not that I complain. No, the drizzle was quite welcome. Just cool enough to warrant a light rain jacket.

After having overcast weather for alomost the whole time, we now have entered into that area close to the equator where weather patterns change from southern to northern hemisphere weather. Although there is the prevailing wind, now easterly, you also find squalls. A bit of muddled weather though. Like Mother Nature telling you that here she is somewhat undecided on what to givr you in the way of weather challenges.

Keeping you busy, making life interesting. Especially coupled with the almost full moon that we have at present. This could well have been the introduction or end scene for one of the Lord of the Rings films. Majestic is probably a good description of what I am seeing.

The squalls cleared towards sunrise and we had the most beautiful day of our voyage. Towards the middle of the morning ther was only a few wisps of cloud left on the horizon, with the sun blazing down from almost right overhead. Lierally.

We are now just over eight degrees south of the equator and the sun is at present a tad over nine degrees south. One degree from being right overhead. In fact, we crossed paths with the sun a few days ago. This makes for very interesting celestial navigation exercises.

Noon sights are quite inaccurate, due to the high elevation of the sun. basically almost at ninety degrees. So I have to wait for middle of the morning or afternoon before taking my sun sights for the day. Having a blazing sun also brings its limitations, as the light path cast by the sun on the water makes the horizon blend in with the sky. The contrast between sea and sky is almost nothing, making the sight more difficult. You can see the sun clearly, but not the horizon. Win some, lose some.

After discarding one of the three sights, I still managed to limit the damage to 14 miles difference between the ship's GPS and my plot. My dead reckoning efforts are also paing off, as the DR position is actually quite accurate now that I consider leeway as well.

Today was my turn at galley duty. I made a hot Secuan pork withvegetable fried rice a la The Hungry Sailor. As cosmoploitan as you can get, I guess. Your favourite housewife from the Sechuan Procince will probably turn a sour nose at my version, but it is relatively quick to make and quite tasty.

This dish stir fries the battered pork cubes in light oil or butter. The vegetable fried rice is actually quite loaded with vegetables in this version, being about 50% of the total rice dish. Salt is provided via the soy sauce in both the meat and the rice, therefore no additional salt is required.

Preparation time is short if you happen to have frozen chopped vegetables like us. Else chop your own. The dish lends itself to a variety of vegetables. I added a can of sweetcorn for some bulk but mostly for the variety. About two to three cups of raw chopped vegetables will go with one cup of raw rice.

Add to this about 350 grams of pork cubes and you have enough food for four hungry adults. This is one of th\ose dishes that stretch your ingredients and yet provide a hearty, flavourful meal. I started with about 400g worth of pork chops, which were then deboned and cubed, leaving me with around 300-350 g of meat.

Our fresh chillies had run out, so I substituted this with a teaspoon of chilli, ginger and garlic paste. The3 preparation takes the longest, with the cooking very quick. I started the rice, then did the ret of the preparation. The rice was ready by the time the rest of the food was cooked.

　

Ingredients

400g pork chops, deboned and cubed

¾ cup corn flour (Maizena)

2 large eggs

1-2 hot chillies to taste

2-3 cups chopped vegetables including any of the following:

cabbage

sweet green peppers

sweetcorn

onion

bean sprouts

mushrooms

cauliflower

broccoli

peas

green beans

bamboo sprouts

1 teaspoon garlic, chopped

1 teaspoon ginger, chopped

For the glazing sauce

¼ cup soy sauce

¼ cup vinegar

¼ cup sugar

oil for frying

¼ cup soy sauce or the rice and vegetables




Process

Add the rice to two and a half cups of water and set to boil. Then carry on with the rest of the preparation.

Mix the vinegar, soy sauce and sugar for the glazing sauce and keep it ready

Mix the eggs and corn flour into a thick batter. Add the cubed pork and mix to ensure that all the meat is covered in batter. Add some oil to the frying pan and fry the meat until the batter goes brown. Make a hole in the center of the meat and add the chopped hot chillies. Stir fry these for thirty seconds, then mix the flavoured oil into the meat cubes. When done, add the glaing sauce and stir fry this until the sauce has thickened to your taste. Remove from the pan and keep warm.

In the same pan add some more oil, then fry the garlic and ginger for fifteen seconds. Add the onions and fry them until translucent, then add the rest of the chopped vegetables. Stir fry these until they are done and still a bit al dente. Now add the rice, which should be cooked by now. Mix through toroughly, then add the soy sauce to taste. The dish should not be too salty.

Then dish up.

　

Bon appetit!

　

　

Authored by Johan Zietsman

Last updated on 2013-10-18

Still Feeling Romantic? Valentine's Dinner

The oppressive heat here in the Strand area near Cape Town is brain numbing. It is getting harder to think clearly on identifying some romantic dishes for Valentine's day dinner. You will surprised at how much beer it takes to think up some decent recipes!

Valentine's day was coming up and the missus and I had long discussions on what to eat. A restaurant dinner was outside of our budget, so we were discussing various options for dinner.

We have lots of fresh fruit and I have used these extensively in brandied versions as well as in compotes of various descriptions. So I decided to stay on this course for a while and keep things simple for dessert. Flapjacks with a lime and vanilla caramel and cream. Dessert sorted. What of the starter?

Starter

After some discussion with the missus we decided on a spicy chourizo and prawn salad. Simplicity par excellence. You need some fresh mixed salad leaves, the green stuff, half a cup of freshly steamed garden peas, a dollop of lemon juice and a dollop of mayonnaise.

For the two helpings I used eight prawns and a 100mm (four inch) piece of chourizo, cut into thin wheels. Take the skin off if you want to, it comes off anyway. Chop up and mash two garlic cloves. Fry this in a lightly oiled pan, then add the chourizo. Allow the chourizo to release some of its fat, then add the prawns. Simmer this lot for another five minutes, then dish up.

Dishing up means that you arrange some of the leafy stuff in the bottom of a ramekin, then add the meats. Add some peas over this, then garnish with a dollop of mayonnaise and a few drops of lemon juice. And, if you are into styling, add some more green, leafy stuff to round it off.

A very quick to assemble warm salad, tangy and very tasty.

Main course

For the main course we decided on something grilled in the skillet, complete with some steamed veggies and mash. A softer option than the regulation braai food for the type of weather that we are having.

Grilled pork fillet, doused in an apple sauce. We have not ever had this before. The fillet was grilled in a ribbed skillet from Le Creuset using a little duck fat for thermal contact. The vegetables were chosen at random because they looked fresh and romantic. They were steamed in a sieve on top of the potatoes as they boiled. The potatoes were cut into thinnish slices for faster cooking.

The apple sauce were made by peeling, de-coring and blitzing two apples. The juice of half a small lime went into the mix, as well as a grating or three of nutmeg and a pinch of salt. To this lot was added half a cup of water and the lot set to simmer for a few minutes. Check that the sauce is runny enough for your taste.

The Hollandaise sauce is the stock standard stuff you get from your favourite recipe book. I added some black mustard seeds for the flavour. This lot was made using one egg yolk, three dessert spoons of cake flour, a small pinch of salt and a few drops of lemon juice. I also added some milk to get the batter into a runny mix.

Making this is becoming my favourite party trick. I do not possess a double cooker, so I hold the pan in one hand high over the burner while stirring the mix frantically with the other hand. The mix must not boil, otherwise you end up with a sticky mess omelet, so I am told. But hold your breath. I have made this twice, both times successfully. So far so good! This sauce came out quite delicious if a bit on the thick side. The mustard seeds bought just that extra flavour to the veggies.

The mash is pretty standard. This one had a dollop of cream to make it richer. It is a Valentine's dinner after all.

Dessert

We have not had flapjacks (crumpets to some) for a while. Here in South Africa you traditionally make a heap of the things, then envelop them in butter and golden syrup before gulping them down hot, before the butter runs all over your hands and on to the table. Good dirty fun to have with your young children.

I proposed that we make only a few, then dish them up in proper style. This means you make a little stack with butter in between, doused with a fruity caramel sauce (another compote?) and a dollop of cream. Perhaps, if you dare me, I shall add a little leaf of mint as garnish. Us yachties also have style, you know...

The ingredients are for two servings, so scale to suit or just follow your favourite recipe. If using a lime, use a small fruit. Else just cut the slices across to have smaller pieces. These make little caramelled slices in the compote.

Ingredients

For the flapjacks

1 cup cake flour

½ teaspoon salt

2 teaspoons sugar

1 dessert spoon butter, melted

1 teaspoon, heaped, baking powder

1 egg

½ to 1 cup milk or water

For the compote

1 small lime or other citrus fruit sliced thinly across the equator. You need about half a cup of sliced fruit.

½ cup brown sugar

½ teaspoon salt

1 teaspoon butter

½ teaspoon vanilla essence

½ cup water

Some cream and butter (real butter, not margarine or other ersatz stuff) for dishing up.

A sprig or two of mint for garnish

Process

For the flapjacks

Sift all the dry ingredients, then rub in the butter. Mix well, then add the egg and mix thoroughly before adding the milk/water. The batter needs to have the consistency of thick cream. Use a dishing-up spoon to ladle the batter on to a lightly oiled frying pan or skillet. You only need to oil the pan once. I use a non-stick frying pan from Le Creuset, so I don't use oil. Use up all the batter, there should be about eight or more flapjacks.

For the compote

Put the butter, salt sugar and water in a small saucepan and bring to the boil. Make sure everything is mixed. When the water has almost boiled away, add the sliced citrus fruit. Stir the dish to make sure it does not burn. Ensure that all the fruit is covered in caramel and cooking. Cook until the foaming has stopped or when you think you are hungry enough, then remove the compote from the heat. Bear in mind that this stuff is much hotter than boiling water, so leave some time for it to cool down before serving. Add a little water and allow it to soak through if the compote is too sticky and toffee-like.

For dishing up

Stack the flapjacks into stacks of four to five high with a little butter in between and on top. Pour some of the compote over the stack and garnish with a dollop of cream and a sprig of mint.

Voila! Your romantic three course dinner!

Authored by Johan Zietsman

Last updated on 2013-02-15

Hot Chilli Pork With Stir Fry Vegetable Noodles

Just the other day I realised that I haven't made this dish for ages. In fact, the last time was about two years ago. My journey into the world of proper food has certainly taken me along a new path!

So, after a short discussion with the missus, the decision was made. Time for a decent stir-fry dish again.

This dish may be cooked on board, buth one needs to look at the sequence and the conditions at sea. The preparation may take some time. However, it is a very good pastime for idle shipmates to help and have a decent conversation to boot!

I used to make this one in my braai-skottel out of doors. This skottel has  fallen out of use since our relocation to the little town of Strand. This recipe is adapted from a stock standard Chinese recipe for stir-fried pork. It also works very well for chicken and extremely well for turkey. I also cut off all the fat and, in the case of using chicken, I cut off the skin.

The turkey which I am unable to locate locally, except for a whole bird, complete with the requisite chemical basting juices injected, ready for the oven. This recipe calls for de-boned, non basted meat. Wholesome, unadulterated meat.

There is no special addition of salt in this dish. The soy sauce takes care of all of the salt. I use the light soy sauce because I am told it contains less salt.

The preparation of the ingredients takes up more time than to cook the dish. This recipe will render at least four decent helpings. I use the cheapest cuts of pork that I can find, then remove the fat and bones at home. Sometimes you get pork cut up into strips ready for a stir fry at the same price as other cuts. Wonders never cease.

Ingredients

1 kg de-boned pork or chicken. This time I used pork.
¾ cup of cornflour (Maizena)
2 medium sized eggs
1 Thai, Jalapeno or medium heat chilli or ½ a Habanero with the pips removed. Chopped finely.

For the glazing sauce

¼ cup red wine vinegar
¼ cup soy sauce
¼ cup sugar or golden syrup

For the vegetable noodles

1 small Chinese/baby cabbage
½ large or 1 medium onion
2 spring onions, chopped
½ cup fresh mushrooms, chopped
2 medium carrots, julienne'd. This for the looks!
½ cup of fresh sprouts. Any sprouts
Some baby corn heads
some mangetout
¼ bell pepper, chopped
Depending on the number of servings, you may also use some cauliflower, broccoli and baby marrows. You can also add some rehydrated dried mushrooms. They tend to add to the flavour.
4 squares instant noodles
¼ teaspoon white pepper
½ teaspoon garlic, chopped and minced
1 teaspoon fresh ginger, chopped and minced
¼ cup soy sauce
Some freshly ground black pepper
Olive oil for frying

Process

Get the water for the noodles on the boil and boil the noodles. This takes the longest and gets used last, so it starts first.

 

For The Pork

Mix the corn flour and the eggs until you have the consistency of a thick batter. Dump all the pork in there after you have cut it up into small strips. Ensure all the meat is covered in the batter. Heat some oil in the pan. I used my Le Creuset buffet casserole, as I was cooking indoors. Add the meat to a medium to hot pan and fry until the outside of the meat is nice and brown. The cornflour will make this easy. Remove the browned meat from the pan and keep to one side. Add some oil and fry the chopped chilli in the oil for 30 seconds to 1 minute. Add the meat back to the pan and mix thoroughly. Now add the glazing sauce which is the mix of vinegar, soy sauce and sugar.
Stir continuously until the sauce has thickened enough for your taste, then remove the meat from the pan and keep it warm. I used another Le Creuset saucepan for this, as it keeps the heat nicely in, although the saucepan is still cold.

 

For The Vegetable Stir Fry

Add some oil to the pan. Fry the white pepper, ginger and garlic for 30 seconds to 1 minute. Then add all the vegetables en masse. Stir fry this lot until the vegetables are al dente, then add the cooked noodles. Mix this lot thoroughly, then add the quarter to half cup of soy sauce. This will give some flavour and add the requisite salt to the dish.

Voila, the deed is done!
Heat the meat, if necessary, before dishing up.

Bon appetit!

















Authored by Johan Zietsman
Last updated on 2013-06-29

Bean pot

In my previous blog post I recommended the puri, or flat bread, to go along with, inter alia, a stewed dish. After some deliberation, the missus and I decided to make a bean pot, as the weather here in the Cape Town area was blustery and cold. Not a big decision when you have a cosy evening at home with your loved ones to look forward to. 

Sometimes the weather does play along with one's experiments!

This recipe is a variation on the traditional South African mutton or lamb green bean stew (groenboontjiebredie for the Afrikaans readers). This one has some canned beans as well, since fresh beans of other types are not really freely available in this neck of the woods. The stew also contains some tomatoes. I like to put a small amount of tomato in the stew, not only to thicken the sauce, but also to provide some small hint of tanginess. This is enhanced by the addition of a fresh hot chili or two. And there is the odd potato or three, very traditional South African style.

This dish is not really suitable for making on board a small vessel at sea. However, one may substitute the meat with home made meat balls, which will reduce the cooking time substantially. The larger yachts and catamarans may have suitable facilities and may be more stable at sea to allow for the long cooking time and store of ingredients. Some of the fresh ingredients may be substituted with the canned variety, making such a variation also more attainable on a small boat at sea.

This dish goes well with a medium bodied red wine.

Ingredients

600 grams stewing lamb or mutton. I used some rib meat and a leg of lamb chop. This gives a nice balance between the fat from the bony parts and lean meat from the leg chop.
3 medium sized potatoes, chopped into medium size chunks.
handful of fresh green beans, chopped into three pieces.
1 can red kidney beans in water
1 can butter beans in water
2 medium sized onions
2 fresh hot chillis, chopped. I used Cerranos.
½ sweet pepper. I used an orange one for the colour effect.
2 cloves garlic, chopped.
2 medium sized tomatoes, chopped coarsely. Thumb size is OK, the dish may be chunky because the beans are.
1 cube beef stock. I used a little sachet of extract, they are also good.
1 cup mushrooms. Any kind or mixed.
Dollop of soy sauce
Some cooking oil

Process

The sequence of the proceedings is king here. You may not get the flavour or texture if you vary the sequence.
Use a casserole or saucepan, depending on your quantities, with a thick bottom and sides, it allows for better heat distribution. I use a cast iron casserole. The food keeps on cooking for the last fifteen minutes after the heat has been taken away, allowing for better development of the flavour as the pan cools down.
Fry the onions, sweet pepper, garlic and chilli in light oil until the onions go a nice brown colour or just before. Remove them from the frying pan. Now brown the meat in the pan, using the leftover juices from the onions. Don't cover the pan with meat, it will only stew in its own juices and not go brown. Fry a little meat at a time if necessary. And it doesn't hurt if the pan scorch a little, it adds to the flavour in the end. Mind not to burn the meat. Add all the meat back when all the meat is brown, together with the onion mix. Add a dollop of soy sauce and simmer for five minutes to allow the flavour to develop. Add the tomatoes, the stock and some water.
Set the heat to low and allow the dish to simmer until the meat is almost soft. Then add the potatoes and simmer until the potatoes are almost soft. Now add the green beans. Simmer for five minutes, then add the mushrooms. Simmer for five minutes, then add the rest of the beans.
Now switch off the heat and leave the dish to rest for another fifteen minutes. This will allow the flavour to develop.
Serve with a flat bread like roti or puri, or with brown and wild rice. The coarse rice makes a good accompaniment to the dish. I had this with the whole wheat puri described in my previous blog post.
Bon appetit!
This post also linked to Yeastspotting!

Authored by Johan Zietsman
Last updated on 2012-12-12  

Roerbraai vark, groente en skoonmaak

2011-12-10 04h00

Ons het gisteroggend 'n dorado gevang. So een meter lank. Nadat hy afgeslag is en mooi verpak is, is die laaste porsie van die bonito oorboord gegooi; die skipper en eerste offisier hou duidelik nie van bonito nie. Dit was ook stortdag en mens kom heel verfris uit die koue stort. Dan sit jy sonder 'n hemp in die son om mooi droog te word.. Die koue water tap steeds mens se energie en 'n uur later was ek ver weg in droomland.

Die see is nou amper heeltemal plat. Gister het dit nog gekabbel, maar nou is die kabbelings selfs weg en die water se oppervlakte lyk sommer blink in die maanlig. Die wind is stadig maar seker besig om te draai.

Ons seil tans heel lekker op 'n bakboord “tack,” maar sal eersdaags moet omskakel na stuurboord. Dis nie die weer wat draai nie, ons is besig om uit die Suid-Atlantiese hoogdrukstelsel te seil. Op die oomblik is ons omtrent aan sy bokant, met die wind oos-suidoos. Binne 'n paar dae behoort die wind oos te wees soos ons nader aan die Brasiliaaanse kus kom.

Ons is nou nader aan Brasilië as aan Afrika. Nie dat ons naby aan die enigeen is nie. Inteendeel, ons is naby aan die middel van die see, aan die noordelike deel van die Suid-Atlantiese Oseaan. Teken 'n driehoek tussen St Helena, die suid-westelike punt van Wes-Afrika en die noord-oostelike punt van Brasilië op die bog van Suid Amerika, dan is ons iewers in die middel van die onderste been.

Dit was weer my beurt om te kook.

Roerbraai vark met roerbraai groente en noedels.

Bestanddele:

400 g varktjops

1-2 brandrissies, gekap

3 eetlepels maizena (cornflour)

1 eier

Glasuursous:

¼ koppie sojasous

¼ koppie asyn

¼ koppie suiker

skeut kookolie

Gemengde groente na smaak. Ek het kool, wortels, uie en soetrissie gehad. 'n Ui en kool is nodig, die res na smaak. Ons het nie sampioene gehad nie.

1 teelepel knoffel

peper

skeut sojasous

4 porsies 2-minuut noedels

Metode:

Meng die eier en die mazeina. Die beslag moet redelik dik wees, amper soos goue stroop. Sny die vleis in blokkies en voeg by die deegbeslag. Kleiner vleisblokkies is beter, dan kry jy meer geur. Braai die vleis met deeg in vlak olie. Tot die deeg bruin word. Verwyder uit die pan. Braai nou die brandrissie sodat die ergste brand uit is. Dis nou soos in erg skrikmaak. Wees versigtig om nie die rissies aan te brand nie, dan is alles bitter. Sit nou weer die vleis terug in die pan met die rissies. Meng goed . Voeg dan die glasuursous by. Dis nou die suiker, sojasous en asyn-mengsel. Kook die spulletjie totdat die sous dik genoeg is na smaak. Vewyder die vleis en sous uit die apn en laat dit eenkant rus.

Voeg 'n skeut olie by die pan en braai die peper en knoffel tot gaar. Pasop vir aanbrand. Voeg nou die gesnipperde groente by en roerbraai tot die groente “al dente” gaar is. Voeg die gaar noedels by en meng goed. Die noedels word apart gaargekook.

Voeg 'n skeut sojasous by, meng deur en dis op.

Die manne het elkeen twee porsies geëet en daar was 'n groot stilte tydens die ete. Mens mors nie tyd met gesels terwyl jy weglê nie.

Ons het vandag gesit en nabetragting hou oor ons dieet. Dit kom toe uit dat ons nie retig al disse herhaal het nie. Daar was wel 'n paar pasta-geregte op die spyskaart, maar verskillend genoeg om te kwalifiseer as aparte geregte.

Ek wonder hoe lank ons dit kan volhou. Ons het letterlik net vyf eiers oor. Ek beplan om binnekort roti te maak. Sal nog sien wat daarmee saamgaan. Sal net meel sout en water gebruik, met bietjie botter(?)

My navigasie-oefeninge is nou tops. Ek het vandag ons posisie geplot met 'n lopende peiling (“running fix”) tot binne ses seemyle van waar die boot se GPS aandui. Nou is dit die beurt van die sterre. Ek het bietjie ingestudeer, maar vannag is bewolk. Die maan is ook te helder, dan sien mens nie juis die sterre nie.

Ek is effe bekommerd dat die ander nie juis my belangstelling deel nie, maar dis miskien miskien my eie entoesiasme wat oordonder. Ek geniet egter die oefening. Dis darem positiewe afleiding en stimulasie, teenoor Soduko, wat net afleiding is.

Ek voel sterk genoeg oor my navigasievermoë om sonder 'n GPS te kan klaarkom op lang reise. Mens het nie daardie presisie van die GPS nodig in die middel van nêrens nie. Teen die kus is dit 'n perd van 'n ander kleur, met die kans op swak sig. Mens kan dan in die moeilikheid raak as jy nie ordentlike kaarte het nie. Ek is bly ek het my nek uitgesteek oor die navigasie-ding. Ek sou maar redelik verveel gewees het van boeklees en Soduko invul.

Gisteroggend was my skottelgoed-was beurt. Gisteraand was my kookbeurt. Drie-uur is hierdie skof verby, dan gaan ek net lekker slaap en rus vir die res van die dag. Ek sal weer twee stelle sonlesings neem en dit verwerk, dan bywerk by gister se stel lesings en dit plot. Dan kan ek begin om my kaart by te werk.

Authored by Johan Zietsman
Last updated on 2012-12-12