Lat. 44 04.4N  Long 15 00.6E                                July 2003

The Hyundai was air-conditioned but it was still a long drive from Zadar down to Dubrovnik. One glance at the photographs shows that it was worth it.  Back in Zadar it was still well above 90C and we were both keen to be out among the islands.

Amazingly it rained through the night but had cleared up by mid-morning and we set off north west to clear the top of Ugljan and then south west to Brbinj on Dugi Otak.  Liz circled the mooring buoys from 20m from the northern shore and I stood on the foredeck calling back instructions and trying to hook the buoy. 

A combination of my concern about the rocky shore and Liz’s inexperience on the wheel resulted in half a dozen well planned failures until I made a lassoo and pulled the buoy on board.  Quite a good idea I thought.

Although being on our own makes certain manoeuvres more difficult we can not bother to dress in the morning which makes things cooler and swimming a delight. I would never have believed what a difference it makes getting rid of swimming shorts.

The water was crystal clear, the bay was beautiful, at night the only lights were those on the other 20 or so boats and so we decided to stay a second day.  On Saturday I inflated the dinghy on the deck which is no mean feat since the wooden floor fits very tightly.  Still it got done.  More skinny dipping morning, noon and early evening followed by a run ashore for happy hour.

Back on board I passed a glass of wine up to Liz in the cockpit while I started dinner down below. As I poured my chef’s tipple Liz was talking to the young man who comes out to collect the mooring fees-about £4 if my memory is correct.

The primi piatti was eaten in the cockpit with the sun still above Dugi Otok.  Some of the other crews were having a drink in the cockpit, some were swimming while others were chugging around the bay trying a little fishing.

By the time I emerged with the secundi piatti the sun was below the island and anchor lights were coming on.  In the glow of our cockpit light we watched the night take over and settle for a last glass before retiring early.

Primi Piatti. Seafood pasta.

Secundi Piatti. Fried chicken and salad.

What you need for two people.

Primi piatti                                                                 Secundi piatti

Bag of frozen seafood.                                                 Two chicken breasts sliced horizontally.

150/200g of penne pasta.                                             1 pepper chopped fine.

100 ml of fish stock. Use a cube.                                    Herbes de Provence.

100 ml of cream or mascarpone.                                       5/6 thin slices of salami.

Chopped parsley.                                                         Green salad.

1 crushed garlic.                                                          Salad dressing.

1 onion chopped fine.

What you have to do.

Put the water on for the pasta and cook it according to the instructions.

Gently fry the onion in a small quantity of oil for at least five minutes.

Boil some water for the fish stock and make it up according to instruction.

Add the crushed garlic and seafood to the gently frying onion and fry for a further 2/3 minutes.

Add the fish stock, bring to the boil and turn down to simmer and stir in the cream/mascarpone plus the parsley 2 minutes before the pasta is ready.

Drain the pasta and mix it into the seafood sauce. Serve hot.

Fry the pepper in oil for at least 5 minutes.

Remove from the pan and add the chicken. After 4 minutes turn it over and sprinkle Herbes de Provence to taste.

Add the salami and fry until crisp-at least 4 minutes.

Put the peppers back to warm them through and serve with green salad and dressing.

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