Day 2

The calm after the storm really came yesterday on our second day of racing… We all left the dock and headed out into what one could describe as flat as a pancake waters… We all hung out with sails flapping then sails furled away until the breeze came… It was hot and airless, those clear days we had been having had gone and the heat haze of Sardinia had arrived.

Watching the boys pass out on our sails on the foredeck after lunch I brought out the ice creams which livened them all up again and enough to start getting ready as a short course for the day was announced and we started to race… However it all fizzled out shortly afterwards up the first leg, as the wind died and the last of the boats started. They had finally listened to what the larger yachts wanted and placed us first on the start line behind the racing class so that we could leave the smaller slower boats behind rather than storming through them during the regatta.

Spinnakers up and away we went in very gently breezes… Which was sad for us all as we were keen to race in light conditions to see how we would do against others, but no, mother nature let us down and the race was abandoned…

Coffee and lemon poppy seed cake were served before the boys cleaned up the boat once we were tied onto the dock… It had been a let down in a way which was sad as we were all so keen after having not raced the day before with the strong winds…

The Crew Party put on by SYS, Sardinian Yacht Services up in a wonderful village where last year I would go each Thursday for the market. It is called San Panteleo, where they roasted half suckling pigs on spits around a huge fire, served gnocchi pasta with a ragu and had dishes of raw vegetables and then bowls of fresh sheep’s ricotta. The beers and wine flowed, we started the dancing in the village piazza and mixed in with the locals whilst we danced to a band and then DJ late into the night…

How everyone will be today I do not know but you have to hope that there is only light breezes !!!

As ever I was up before the dawn, today, really early and sparked off my what I will not know!  However it always means peace and quiet for me and a time for me to reflect on what is to come and what has passed…what shall I cook, bake or prepare…it is one of the best times of the day for me before or after my 5 Tibetans yoga routine

My chocolate walnut brownie is ready for this afternoon as is a second one for another yacht who we are good friends with, so they will be happy when I come and deliver it too them once we have all finished racing. Todays sandwiches will be roasted pork with oregano and then topped with chopped parsley, tomato and onion with Tzatziki and salad… Greek theme for today’s lunch !

The big clear up starts before prize giving and our last dinner …. The days are so long and busy, full of ups and downs and the time seems to slip by so fast it is hard to absorb it all and take it in to remind yourself of what fun it is regardless of the exhaustion and frustrations that go on, we are so fortunate to be able to sail on these incredible sailing yachts in such a beautiful part of the world.

Chocolate Brownie

400gm dark chocolate or a mixture of dark and milk

250gm butter

6 eggs

350gm light muscovado sugar

200gm plain flour

1 cup broken walnuts optional

1 cup chocolate chips optional

Preheat the oven to gas mark 4/180. Butter and line a tray bake tin 30 cm x 20 cm

Melt the chocolate in a bowl over simmering water making sure that the water does not touch the bottom of the bowl. Once melted add the butter and stir to melt taking it off the heat. Allow to cool slightly

Beat the sugar and eggs together until light and fluffy. Whisk in the chocolate mixture and then slowly fold in the flour.

Fold in the walnuts or chocolate chips if using, and pour into the prepared tin. Place in the oven for 35 mins until risen and if pierced with a skewer the skewer comes out a little sticky. If too clean and dry the brownie is over cooked. It is better to check it early than late.

Allow to cool in the tin for 10 mins and then turn out and cool on a rack. Serve warm with ice cream or on its own… yummy !