0013hrs 31 Jan 2005 SYD time 49’36”S 179’13”E Map Ref 37
On board cuisine
Since leaving Dunedin, the weather has been very kind to us. Though not enough wind at times, it has allowed us to eat well. The day often starts with a shared bottle of Dr Coopers remedial throat elixir. During this time, plans are made for the day, possible sail changes etc. and discussion of overnight progress. Breakfast follows – this could be a bacon sandwich, bacon and egg omelet or perhaps just bread, butter & jam with a cup of tea.
Lunch can be fruit – we have peaches, oranges, kiwi fruit and bananas, all of which have lasted well. Sandwiches such as salami cheese & tomato, marinated mussels on bread. Alex goes for olives, cheese and bread dipped in olive oil. About sundown, it’s time for a glass of red or a G & T. Dinners since leaving Dunedin have been – green lipped mussels steamed with sauce of tomato, onion, garlic & chilli; gravy beef curry with rice; day three, no dinner; last night was mashed potato with bacon, onion, carrot, celery & peas. All, of course complemented with a suitable red beverage. All of this will end soon as the fresh supplies run out and the weather changes. Next to try is the dried meals made in Hobart, then into Majestic dried food and Nathan Wilson’s Chefsway dried curries from Hobart.
Cheers to all, Pete