Well, congratulations – you’ve survived the season – it’s over!
You’ve slaved in the galley for days, months, eons and finally, yes, finally smiled that crazy maniac smile whilst waving off the last charter guests. Byeeeeee! YES! Now you are quietly marvelling to yourself that a) you’ve avoided that mental breakdown b) that the urge to set the galley on fire is quelled and c) you’ve stopped silently weeping and licking the portholes.
October is here, yachties and it’s either time to go into the yard or prepare the boat for that crossing of the pond in November. It’s also a time of the year to experience that strange but wondrous phenomenon – called A Day Off. As you emerge up the companionway and blink at the bright light you realise – oh, dear lord, it’s beautiful out there; out past the gates of the marina. What are those big things covered in trees? Oh, they are called mountains. All those lights and buildings? Why are there so many people? Could that really be Palma? Palma, a magical place where there is no anchoring and no requests for a cooked breakfast from 7.00am until 4.00pm? Cross over those gates and you enter the very spiritual state called Having A Good Time which is often coupled with Chilling out. Combined with An Excellent Gin And Tonic can often lead to Having A Social Life.
Now, personally I tend to rush things in the beginning, so, do yourself a favour and take it easy when you are experiencing A Social Life as the excess consumption of G and T’s often spiral into perilous self-deception such as the illusion of Look How Sexy I Am When I Dance and Everyone Loves Me And I Love them, Absolutely Forever. In my experience, a very dangerous place to be.
After such evenings I usually find the nice, cold floor of the galley at 4.00am, strangely reassuring. The day after there are twangs of the guilt and the – OMG, I Am A Hopeless Alcoholic factor kicks in which ultimately triggers the Never, Ever, Never again thought. Life doesn’t want to be lived after those embarrassing Facebook photos your heartless crew mates have tagged you in start to pop up on your Grans newsfeed.
Avoid at all costs the Oktoberfest – rumour has it vast oceans of beer is consumed, buxom ladies have their ample chests on show and apparently the men like to dress up as goat herders with leather pants, knee high socks and special shoes. Socks and sandals – I just knew it.
With a beer very firmly in my hand as I type, I bring to you, dear readers a Misu with a Oktober twist……Miene Damen und Herren, I give you the…..
450 gr mascarpone, softened
3/4 cup sugar
3/4 cup heavy whipping cream (para montar) 1/2cup, plus 1/2 cup Baileys Irish cream 230ml Guinness
36 Savoiardi (Italian ladyfingers)
Good quality dark chocolate
Combine the mascarpone and sugar in a medium bowl and stir it vigorously to dissolve sugar. Pop the whipping cream and 2 tablespoons of the Baileys into a mixing bowl and whip on high speed until stiff peaks form, say 2 to 3 minutes. Then gently fold whipped cream into mascarpone. Loverly.
Pour the Guinness into a shallow bowl and one at a time, dip your ladyfingers into Guinness without totally soaking them. Place in a tight single layer in a dish, breaking them into fit snugly. Drizzle 1/4 cup Baileys over the entire layer then pour about 1 to 2 cups of the mascarpone mixture over the ladyfingers, spreading over the entire surface. Grate a nice thick layer of chocolate over the top. Then repeat the process of ladyfingers soaked in the Guinness, Baileys and mascarpone mixture, grandly finishing with a big fat layer of chocolate shavings. Refrigerate for at least 12 hours or overnight before serving.
Chocolate and Guinness cake ice cream
125g unsalted butter
35g cocoa, sifted
135gr plain flour, sifted
1 teaspoon baking powder
200g caster sugar
2 teaspoons vanilla extract
80g sour cream
1.5 litre good quality vanilla ice cream, softened.
Preheat your oven to 180C. Grease and line an 18cm springform cake pan.
Combine the butter, cocoa and Guinness in a saucepan over medium heat. Stir until butter melts then set aside to cool.
Chuck flour, baking powder and sugar in a bowl and stir to combine. Add Guinness mixture and mix to combine. Beat in vanilla, egg and sour cream. Pour into cake tin and bake for 50 to 60 mins. Cool. Finely crumb cake. Place the softened ice-cream in a bowl, add the cake crumbs and stir to combine. Transfer to large plastic container and freeze for 3 – 4 hours until set.
Dear Islanders, be aware, festivities at Oktoberfest involve massive episodes of Biertrinken which along with Sexy Bardame can get one very Betrunken and De Teufel Wird los Sien. I promise you that it will be you lying on the galley floor feeling like Sheisse. Evidence of you being an Arschloch will be duly noted on your Oma’s newsfeed.
Hasta la pasta,