92. Life In The Time of Covid-19 (3)

As you can see from today’s title, my imagination is not up to scratch this morning. I have a few items to cover from previous posts before I see if I can get into gear. It’s also getting difficult finding appropriate photos at times now that I’m not going anywhere, not even to the shops. You’ll get a lot of flowers, trees and sheep / lambs in the next few months. First though, for those of you who read this because of the sub-title (something to do with boats if I remember that far back), there are some items on the Clipper website you might like to read.

On Qingdao, with George, was another Circumnavigator known as Frankie. He’s one of the Chinese Ambassadors and sailed the first Leg of the last race (2017/18). His story is worth reading and there is a video in the article which features a certain George Dawson a few times. Here’s the link: https://www.clipperroundtheworld.com/news/article/a-life-changing-story-new-video-showcasing-the-story-of-qingdao-ambassador-frankie

Back in Subic Bay, we left two of the professional crew to look after the boats: Jeronimo, the skipper on Punta del Este, and Hugo, the mate (AQP) on Ha Long Bay. They are there for who knows how long as current planning is that the fleet will sail mid-February 2021 (nine months from now). Here’s how they occupy their time: https://www.clipperroundtheworld.com/news/article/life-looking-after-the-fleet-in-the-philippines

A year ago this week was Crew Allocation Day in Portsmouth. Blog posts 24 to 26 (on 8th, 18th and 19th May 2019) cover the details as they were at the time, if you want to go back that far. Alternatively, the Clipper website brings back a taste of the event. See if you can spot OBB in the photo that heads the article (but remember, no beards!). https://www.clipperroundtheworld.com/news/article/new-beginnings-reflections-on-crew-allocation

And before you ask, I can’t see them and I know roughly where they were.

…It’s now afternoon and I’ve thought of a Post title but it would mean going back and re-writing the first section so I’ll see if I can use it next time. Back in Post 90 (29th April) I tempted fate by showing a picture of our wisteria, which is about four years old, and referring to it as magnificent. Of course, that led to pictures of truly magnificent ones being sent to me. Thanks everyone, wait a few more years and we’ll be able to rival you! Maybe. Also in that post I referred to needing my five-a-day. One unkind soul (who shall remain nameless but has the initials JD) verbalised what you were all thinking: that I was saying I needed five spirits a day, as in the cocktail Bad Attitude. I’ve still not made that one as I was obviously talking about fruit and vegetables. Honestly, what do you think of me? (Don’t answer that). Luckily, as well as using the drinks in cocktails, one of OBB (again, nameless…) is using the rum in puddings (banana or pineapple) and the whisky in steak dishes, so the bottles are slowly emptying.

In the newspaper this week was an article telling us that cocktails and baking were no longer fashionable, we’ve been in lock-down so long and we’re bored with it all. We haven’t had a cocktail since the Bois de Rose in the last blog post, but I’m planning one or two for this weekend. We are rather spoilt for choice as the next two bottles are similar: bitters. These are used, like the absinthe, in tiny amounts as flavours rather than main ingredients. One is the classic Angostura bitters and the other a Hotel Chocolat cocoa bitters given to me by George one birthday some years ago. I think I’ve found a recipe that uses both. More next time. As both are over 40% alcohol I don’t think they will go off. Unlike (possibly) the Hobgoblin stout I gave JD the other night. When he read the label he discovered it was best before 2017. I told him, that’s not bad in this house. That’s not “you will be really ill after this date”. However, I did play safe after making a ginger cake. The tin of black treacle I used stated something along the lines of throw the tin away once it’s been open for three months. As it was closer to three years I thought for once I’d better play safe. (It was almost empty). I’ve looked up on the Tate & Lyle website why it is such specific wording and apparently for this and the golden syrup cans, pressure can build up and it may explode. I wish I’d left it (outside) now, it could have been exciting.

I’ve knitted a new item this week, as shown in the next photo. It’s doubled over so there’s a pocket for coffee filters, tissues or whatever you feel best. We can throw them away after use as I can knit more quite quickly, although the I-cord was a pain to make. Oddly enough, I have some coffee filters left over from a Spanish holiday long ago: they are priced in pre-Euro currency. I’m sure they can’t go off? No best before date anyway.

This photo also shows my latest hair style. It’s beginning to remind me of when I had long hair, as a little girl. I hated it, the brush was always tangling it up and it hurt. My mum used to use Vitapointe, I wondered if it’s still going so I checked. Amazingly, it is still available and is THE product for curly (frizzy) hair. I think I should get some and report back, although at its current length my hair is not yet tangling. https://www.makeupalley.com/product/showreview.asp/ItemId=142646/Vitapointe/Unlisted-Brand/Conditioner

As is now “normal”, a picture of the lambs to end.