Ann's Blog
Chaguaramas, Trinidad:
November 14, 2011
Back onboard, and
Receta shows her pique
Feels great to be back onboard, and back in Trinidad. Loving the heat – the temp was 33°C at 8:09 Saturday morning when Stanley’s maxi-taxi passed the clock on our way back from the fresh market. Receta has been in the water just about a week: She was launched last Monday with a freshly painted bottom, freshly washed and waxed hull, polished stainless, exterior woodwork gleaming from fresh coats of Cetol, and blinding-white, brand-new cockpit cushions. You’d think she’d be pleased after a full menu of beautifying treatments at the Hurricane Season Spa.
Actually, no. She’s peeved at being left on the hard by herself for two-and-a-half months, and she’s showing it. The refrigerator – working perfectly when she came out of the water – won’t start. She knew that would make me sit up and take notice of her annoyance. After two days of unsuccessful troubleshooting, Steve waved the white flag and called a pro. (The pro promised to be here three days ago. He showed up this morning, and a new and expensive part has now been ordered. Luckily, Crews Inn, where we’re moored, has an endless supply of complimentary ice.)
Boats don’t like being on the hard, with their systems shut down. We know this…which is why we kept Receta in the water longer and on dry land less this hurricane season. Obviously, not a good enough effort on our part. The sump pump also refused to start. (Steve eventually got it going after a full disassembly and cleaning.) One of the deck prisms – the one over my so-called “dry locker” – started leaking as soon as we were back onboard, even though the interior of the boat had been dry as a bone all summer. Receta does know how to push my buttons.
But, worse, she hired someone – Ramón the Ratón? Curious George? – to rearrange the few measly provisions I’d left in the lockers over the summer. Last night was our first real dinner onboard since our return. Simple comfort food: anchovy pasta and salad. I like to add some bread crumbs or matzoh meal to my anchovy sauce to give it a bit of structure. I dug out the matzoh meal container (tightly screw-topped and sealed in a double layer of Ziplocs to keep the contents fresh), and sprinkled some into the pan where the anchovies were sautéing in olive oil and garlic. I then added a bit of pasta cooking water.
At which point, the mixture began to look completely unlike the anchovy sauce I’ve made hundreds of times. In fact, it resembled a thick anchovy-coloured pudding. Hmmm. I took a closer look at the container in the locker. Instead of the matzoh meal that usually resides in that spot, it was farine: cassava flour from St. Lucia, used to make a porridge-like breakfast cereal.
And so we had spaghetti with anchovy porridge on top. Tasted okay, but definitely texturally challenged. You won’t be seeing the recipe here.
I promised Receta we got the point. We’ll behave if she will.
Back to topSign up to be notified by email when I post a new blog
So happy you are back onboard Receta to share stories that brighten my cold winter days. While you were away it seems the rat and monkey have played. I’m glad you opted to keep the challenged meal recipe a secret – I would not want it showing up at a harbor potluck dinner. Looking forward to reading more.
sounds like your fun is just beginning. I hope the rest of your travels this year are rat, monkey, and trouble free.
The forecast for friday night here in central Alberta is -26
Just as i went looking for my copy of an embarrassment of mangoes to read (it gets read EVERY winter) i notice that you guys are back on board Receta. Sigh! Envy!
Thanks for sharing your adventures with us.
Well done!
I love your blog and website!!
I think you should name the beautiful necklace
“amour pour toujours cru” meaning – love forever vintage…or you could just call it “Love Forever Vintage” LOL!
[url=http://messageonanecklace.com/articles/message_in_a_bottle.html]Message in a Bottle[/url]
When will you have a new book?
I don’t have another book underway yet – I’ve been doing a lot of magazine work these past few months. (Check out the December issue of Islands magazine for my “Travel Tale” about playing mas in Trinidad.)
It is a small world. Your boat and your books were pointed out to us while we were at anchor in Canouan last June. Now that I have read “Mangoes”, and mid way thru “Necklace”, I wish I had stopped by to say hello. As first time charteres to the Grenadines last summer we are hooked. Hook, line and sinker ! We bought a lot on Bequia, and are in the midst of having the second happiest day of our lives right now. (Buying the boat, of course the first is selling !) So, in the future, if we see your boat we will stop by and share food. Cooking and eating is a passion. My first goal for our plot of land there is a wood fired oven, keep you posted on that one! Meanwhile we are plotting our escape from Boulder, Colorado. Happy sailing and eating !
Merry Christmas and Happy Hanukkah
Lorelei Rowinski