Bonito/a

We've recently upgraded our fishing reels and lines for the wish of catching some of those huge tunas we had on the hook a couple of times but were to big to reel in. So far only Sea bass, Bonito's and Mackerel's, caught. Still waiting for the big ones. This is the dinner for tonight. A beautiful 1500 g's Bonito. /Alex

Garraf

One of those nights last week, before sailing up towards Costa Brava, we decided to leave Barcelona for a night. We looked forward to a quiet dinner on the sea and the great feeling of waking up somewhere else than our own harbor. So we set sail to Garraf, a small town just before Sitges.

Salmon and potato salad, some cheese and a nice fuet, a wonderful bottle of wine and the magnificent view of the city.

Early morning in the Garraf marina.

Took a short promenade up in the town.

Had breakfast under the palm trees..

Visited the church..

.. and admired the sea from a distance while walking back to the boat for a relaxing morning sail back home. Every time we're out like this we say: Why don't we leave now? What if we didn't have to turn back home? It's a frustrating feeling of going somewhere wonderful, getting there, wanting more of it, to get further down South.. but then have to return. What a divine day it will be, the day when we will be able to say goodbye for the last time for many months. /T

Costa Brava and back

Back home from a long weekend on the sea. Will show you more pics later. Now: Work! Can anyone imagine how much one has to get done, to be able to take two years of vacation? And time is flying, only five months left for that long, long voyage we have in front of us.

Skepp ohoj!

We're off to Llafranc, Costa Brava for the weekend.

Blanes for a day

Maintenance and refitting

We did a good choice by deciding to leave the apartment and stay on the boat all summer. Spending time here allows us to see what really is in need of maintenance and renovation. As we both work 10-14 hours per day with our regular commitments, there isn't really too much time working on the boat but at least we have one new thing solved every week. At the moment I'm busy repairing the cockpit grate and refitting the teak on deck. A hell of a lot of work but I guess someone's just has to get it done. Very relieving to see the condition of the boat slowly improving./A

Costa Brava for the weekend

Some pics from our last adventure. We spent two nights in the serenity and stillness of the nature. We were sailing around 110 nautical miles in total up and back on the Costa Brava coast in great conditions both ways. Maximum speed at 7,5 knots, not bad for this old lady of ours. Our home for the weekend, the small creek and the abandoned beach - placed between the walls of a mountain, served us with the best of hospitality. The best time for these weekend trips are right now, before the summer hits and all those hidden places aren't that private anymore./A.

(I suggest you not to look too closely on the teak, the renovation of this is under development, just have to find time for it all..)

A simple rosemary focaccia

The weekend showed it's most sunny side and we headed up to Costa Brava, and a beautiful, hidden creek where we set anchor and stayed over two nights. One morning we had a picnic on the beach with this homemade focaccia, baked in the Remoska. The more I use that little machine, the more I love it and we've realized that there is nothing you can't do with it. Cakes, fish, gratins, bread, soups... you name it. Everything turns out to perfection.

This bread can also be made in a normal oven but the measurements are adjusted to the size of this mini Remoska:

Taru's Rosemary Focaccia

15 gr yeast

3 dl water (1,2 cups)

5 dl all-purpose flour (2,1 cups)

2 tablespoons of extra-virgin olive oil

1,5 teaspoons of salt

rosemary sprigs

more oil

flaked salt

Preheat the oven for 30 minutes (175°c in a normal oven), while you prepare the dough.

Put the lightly heated water (36°c) into a small bowl, sprinkle the yeast over and stir gently until dissolved. Add the salt, oil and flour and mix the ingredients to the consistency of a soft dough. Knead the dough until it's smooth and elastic. Fill the bowl with four tablespoons of olive oil and leave the bread in the oil bath, all covered and allow the dough to rise until it's almost double of it's size, approx. 1 hour. When the bread is ready to be baked, put some oil into the pan before putting the dough inside. (Yes, a lot of oil, but that's what makes the focaccia so crispy, buttery and golden!) Prior to baking, dimple the dough by gently pressing into it with your fingertips. Drizzle the surface of the focaccia with some more olive oil and sprinkle it with flaked salt and rosemary sprigs. Leave it to bake in the oven for around 40 minutes until the surface is golden brown and crispy. Remove the focaccia from the baking pan and leave it to cool on a rack. Serve it warm.

Bon appétit!

I can't stand the rain...

Yes I know it's probably not very interesting to discuss the weather all the time, but this winter have been the worst in Barcelona for decades. It is May and outside it's freezing 10°c (F50) and it has literally been raining non stop since Sunday night and they promise even more to come. It is as much frustrating as it is hilarious, what the hell have happened to our climate seriously? The picture illustrates what we would rather do instead of worrying about when the heavy rainwater will start to leak in through the unfinished teak-business we have going on, on the deck.. /T

Last night's meal

What a beautiful Bonito we caught last night. We had it grilled with fresh lemon juice and garlic flakes. Served with a creamy potato gratin with mustard seeds, perfectly cooked in the Remoska. Food orgasm!!