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Nearly Naked Chef

July 16, 2013
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Tonight,  even though it’s Marcs turn to cook,  i fancied a chilli con carne,  so defrosted the minced beef,  chopped the tomatoes, onions, mushrooms and garlic, then sent kiera into her foreberth to get some kidney beans.  Uh, uh,  we didn’t have any. That prompted an inventory, which I’ve been meaning to do for months anyway. and i kid you not, the foreberth locker is packed with tins and dried food.
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The shark is a local addition. The locals eat it like jerky, but we soaked it and cooked in a risotto. More texture to it than tinned fish… that’s all i can say. Well, that, and that it was pleasant enough to buy more for when we run out of meat on the India passage!

So marc suggested i do his old favourite spag bol.  But I’m rubbish at that, so he jumped in and has taken over. That’s my kind of guy! 
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I love our galley.  When we rebuilt the boat,  we made everything open plan,  and it actually feels quite spacious,  since it’s designed around a long u.  The deep fridge and freezer are on his left.  Microwave and oven/grill just behind them.  Cooker in front of him (notice the safety bar for heavy weather cooking), with pans and food cuboards above it.  To his right are the lockers for bowls and mugs, and in front of them the sink with our really cool drying rack that can lift flat against the bulkhead, but never does on account of always having dishes on it!
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And finally, I mustn’t forget Kiera, who’s making a cake (at the same time as Marc is cooking) in practise for the birthday party we’re throwing for Sultan in two days. More about Sultan later!
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