Archive for March 15, 2010

Food Glorious Food

Posted in Cooking, Fitting out and maintenance, Fun, Photographs, Walking with tags on March 15, 2010 by maidofmettle

Us on the bow

We are currently still in Gibraltar, waiting for post (we could be waiting a while), doing a few jobs and trying to decide what to do next. In amongst all that we have had some more time to explore, enjoy a definite improvement in the weather and well, eat…a lot.

Given that Gibraltar is a bit like a mini England it has all the things you might miss food-wise. We have been very cultured, throwing ourselves into the Gibraltarian way of life as much as possible…

We have enjoyed a Pizza Hut buffet

A huge carvery.

A nice drink outside a real (not one of those fake French/Spanish bar places labelled wrongly) pub! Shortly before this was taken my phone took a swim in a pint of coke but survived…until now at least.

Not forgetting a wonderful trip (or two) to the legendary Morrison’s that has provided us with all the things we have been missing. St Morrison did well with his arrival in Gibraltar. Spot the items we did not aquire there.

Treasures from Morrisons

After all this eating we were lucky to find out that one of the local swimming pools runs free swimming most days so we have taken advantage of that as well as taking a few more walks, this time to the Great Seige Tunnels (from when the Spanish tried to take back Gibraltar around 1779), St Micheal’s Cave (which was spectacular) and a Moorish castle halfway up the rock. All these places were of course good for catching another sight of the famous monkeys.

St Michaels Cave

The Spain/Gibraltar border town La Linea was worth a visit for it’s impressive beach and the novelty value in walking across the border. On the way out noone really took any notice of us, on the way back in to Gibraltar our passports were checked twice at least. There were loads of people queuing just inside Gibraltar trying to get hold of duty free to take back to Spain presumably.

The rock's not that big...see!

We now have a gang plank to enable us to get on and off the boat (thank you Pete). I’d say ‘easily’ at this point, but to be honest it is taking some getting used to and is a bit tricky whenever the boat is moving back and forth due to the fact that we are now quite far back from the pontoon. Anyway, for the most part it is working well and at other times we rely on careful timing. The photo below shows it in it’s ‘up’ position before anyone wonders how we climb off without falling in.

The scary gang plank

As well as taking a very long trip up the mast to fit our new tri-colour (red, white and green light) to the top of it, Chris had the unenviable task of trying to sort out our leaking toilet. It’s not as bad as it sounds and fortunately the leak was between the two sections and nothing managed to get out and cause any havoc elsewhere.

Speaking of things causing havoc, I’m hoping to keep the mossies at bay if and when we find them with some bespoke netting crafted using a hot melt glue gun. I remember using them at school when we made little elastic band powered cars and had to glue the axels on. We are yet to work out how to fit netting to the main hatch but at least so far they hopefully won’t get in the dorade holes.

mossie net

We also said farewell to our friends Michelle and Guido who have gone towards the Canary Islands. Hopefully their latest attempt to leave Gibraltar has been more successful than the last.

They're off south

Cooking with M.O.M part II

Chocolate Blancmange
(courtesy of Caroline’s mum)

A useful way to use all the cornflower you brought with you and still haven’t used because you don’t know what to do with it.

1.5oz (42g) Cornflower
1 pint of milk
One large spoon of cocoa (more if you like, I just guessed)
1 oz (28g) sugar

Mix a small amount of milk and cornflower into a paste,
Add the rest of the milk and cocoa
heat up and boil until the mix thickens then leave to set (preferably outside on a rocking boat so you get a blancmange with a jaunty angle)

We served ours with chocolate on top.