Zinkwazi

Penguins: check
Dolphins: check
Sunburn: check (but I hasten to add it is a tiny sliver that I missed with sunblock)
Feeding birds: check – lots, in places the water was boiling with them.

8-10 knot NE Winds so we had a good sail from Kawau across Bream Bay. Wind was on the nose after we rounded Bream Head so donk did most of work across Ngunguru Bay although we kept main up so probably got a little sail drive.

Sail Rock is a great chunk of rock that (no surprise) looks like a sail from some angles. We passed to port:

I was very organized today, am using up most perishable things first. Freezer is also pretty full so we are eating from the top down to avoid rearranging. So dinner choose itself – salad with potato, chicken and mayo and crisp fried pancetta. Rob even said he enjoyed the salad – but I think he ate so much because I hid the pancetta in the lettuce leaves…

Things I learnt today:
1. How to add detail to a position on my iPad nave s/ ware
2. To take my glasses off before I put sunblock on – man, it is hard to get Factor 100 off polycarbonate. On positive side- my glasses are not sunburnt.

We spent last night in Waikalabubu off Motatapu. 10 knots variable today so we motor sailed and dropped the pick at about 3:00 and promptly had after-noon naps – mine lasted till 7:00!

Beehive Island looks as good as always:

For dinner we had baked new potatoes and an eggplant and mince layer – I love eggplant and at 2 for $3 we have a lot to eat in next week or so. I sliced eggplant into discs and baked in oven, made a bolognaise sauce and layered with the eggplant. Topped with grated mozzarella and cheddar and finished off under grill. Yum.

The plants are still winning (plants vs zombies on my iPhone)- thanks Doug!

– Posted using BlogPress from my iPad

The sea is blue, there is a bit of wind,and Zinkwazi is going very well and the plants are beating the zombies.

– Posted using BlogPress from my iPad

Great sail – we did a nice clip along north side of Waiheke in a 10 knot wind then rounded Thumb Point and headed in to anchor of Ponui Island.

Other than flooding the bathroom this morning everything seems to be working well. But a quick strip by Rob (of the pump that is) to clean the valves got the pump working and removed the flooding to outside the boat.

I think another problem we have solved is that I wanted a smoker but I am being resolute and for every new thing I bring on board something has to go! So good bye gas barbecue hello Cobb – combo barbecue and smoker. And smaller.

Not tried it as a smoker, but have used it as a barbecue – had pork last weekend
and lamb chops tonight. Together with roast asparagus and eggplant and new boiled potatoes finished in oven to crisp them up a bit. Simple but delicious.

– Posted using BlogPress from my iPad

Posted from Mt Eden, Auckland, New Zealand.

Keep as an example of geo tagging

Posted from New zealand.

36,000 people turn out to see Tottenham Hotspurs vs Evaton at White Hart Lane.
Walking to stadium:

Gorgeous Natasa at the football:

And the run out:

Result was a one each draw, but Spurs played well and it ease fun.

– Posted using BlogPress from my iPad

Busy day – headed into the city first stop was the Borough Market. Some
very interesting stalls.

Mushrooms and more mushrooms.

Heritage tomatoes

Rabbits and pheasants.

Then onto the Tate Modern.

The Tate Modern

Greg & Natasa @ The Tate

This is art – ceramic sunflower seeds.

After the Tate we walked across the Millennium Bridge.

Then onto some window shopping at Oxford Street followed by a trip to Hyde Park. We walked through the Princes Diana memorial garden. Then crossed to Kensington Park to find Anish Kapoor’s sculptures, only
Found one, but it was stunning.

And from other side of Serpentine:

Let photo before heading home was Peter Pan – definitely not an Anish Kapoor:

– Posted using BlogPress from my iPad

The list of ingredients may look long, but this is an easy recipe and is very delicious. Trick is to sauté onion and garlic mix very gently to avoid burning.

You will need:
2 Tbsps olive oil
6 Shallots (or 1 onion)
4 Garlic cloves
1 Tsp Ginger paste (or chopped fresh ginger)
1 Tbsp Chopped lemon grass (fresh or bottled)
1 L Chicken stock (made with stock cubes)
400 ml Coconut milk
225 g Can of whole kernal corn drained (frozen or fresh can be used if available)
2 Tsps Chopped coriander
1 Can Crab meat (or fresh if available)
2 Tbsps Thai fish sauce
1 Tsp Brown sugar
3 Tsps Lime juice (or juice of fresh lime)

Put oil in a heavy bottomed saucepan and heat
Add onion, garlic, Ginger and lemon grass fry very gently until soft and translucent
Add chicken stock and bring to boil
Add coconut milk and corn, bring back to boil
Add crab meat and stir
Add fish sauce, sugar and lime juice
Stir and bring bah to boil
Remove from heat and serve

– Posted using BlogPress from my iPad

Spring and asparagus is here! This is a treat that is very special. Growing up in a climate to hot to grow asparagus – it came in a tin. A very poor substitute for fresh asparagus.

2 Bunches Asparagus
500 ml Chicken stock
5 Shallots
2 Young garlic plants
2 Tbsps Olive oil
25 g Butter
3 Tbsps Flour
1/4 Tsp Ground coriander
1 Tsp Lime juice (or lemon if lime not available)
250 ml Milk
24 ml Cooking cream (Philly)
Salt and pepper

Wash asparagus, cut off tops and keep for later. Snap off woody bottoms. Slice into 2cm pieces.
Put chicken stock into pot. Bring to boil and add asparagus stalks Cook for 5 minutes.
Pour chicken stock and asparagus into jug.
Peel and chop sharlotts
Cut roots and tops off garlic (young garlic looks like spring onions but with flat leaves). Chop. A bulb of garlic can be substituted.
Put oil and butter in saucepan. Put on gentle heat.
Add onion and gently fry for 3 minutes.
Add garlic and continue gently frying for another 3 minutes.
Onion should be soft and just starting to colour.
Drain onion and garlic, reserving butter and oil. Keep onion and garlic.
Put butter and oil back in saucepan and heat, add flour and coriander. Stir until flour starts to thicken.
Start adding chicken stock, stirring. Soup will thicken.
Add milk and lime juice.
Add cream and stir. Soup should be consistency of thin cream.
Add cooked asparagus, onion and garlic. And allow mixture to cool a little.
Purée soup, either in a food processor or using a wand.
Put back in saucepan and bring to boil.
Taste and season with salt and pepper.
Either microwave (1m30s) or boil (3min) asparagus tips.
Add asparagus tips and serve.

– Posted using BlogPress from my iPad

Posted from Hamilton, Waikato, New Zealand.