Everything is looking so lovely and I am cooking for sixteen, so I am cooking a buffet, it is now 7.30 am and I am in a rush. I need to buy everything and get back to the boat, prepare it all and put it all away ready for later before we pull up the anchor at 11 am. I mustn't forget to make lunch for the crew who are always hungry.
The parsley and corriander look so good, I shall make a taboule, the tuna looks so fresh and bouncy I shall make seared tuna steak with lightly curried sauce seafood platter, salade caprese, fillet of beef with crisped aubergine slices and roasted red peppers, a cheese platter with assorted goats cheese, local only, followed by raspberry tart and homemade vanilla ice cream.
Everyone is in a hurry to make the boat look as perfect as possible, I rush to cook the buffet all at once in a very small and awkward space. The cooker is in a passage way and the crew blast through at a great pace whilst I sautee calamari and steam langoustine, chop sundried tomatoes and marinate tuna fillets. A handfull of herbs go flying as another deckhand knocks into me as he hurries to the aft of the boat to check on stowage of the anchor chain. Mr Blake has arrived with his guests, all stations go, I am not ready, things get thrown into the sink, wet tea towels and rubber matting are need to hold down dishes. Quivering langoutstine and lively lobster are ready for the pot, oh heavens what a momentary mess. We are off, hatches down, sails up, two hours to our destination, as long as it isn't rough I have time to sort and clear. To make suaces and to sweep up herbs. We usually fo to Villefrance for a day sail. It can be a foul or pleasant experience according to weather conditions........
Oh I cant wait for the next instalment...love you billions...your little sister!
Posted by: elliebaker@aol.com | July 03, 2011 at 02:12 PM