Angry birds in Själevik - 10 June 2017

Having started our seasonal migration last week, from Nynäshamn to Oskarshamn, this week we had to come from Stockholm on Friday night, after a fantatiskt diner at friend's place, by car. A four hour drive, plus the resting stop on the way. We made it by 2:00 this morning, just in time for a good night.

Shopping for fresh stuff, plus shopping for gaz and other non perishable stuff for the month of June. Leaving by 14:30 for Själevik, for the night, on our way to Kalmar this weekend.

Bird view of Belisama in Självik, through the eyes of our cyclops...

À la carte for the 2017 season - 9 June 2017

Certainly, our favorite dish on thE belisama carte is the blanquette de veau. Following our 24 hours night sailing last weekend to get to Öland, we decided that we deserve a blanquette. This one had been prepared on 17 May. You can find the recipe on the post of 16 May. It took 5 minutes to reheat and a bit more to get the rice cooked. It tested fabulous! 

Ahead of our friends joining for the summer sailing, we decided to extend the range of dishes on Belisama carte. On Thursday, we ran a full course of osso bucco, having enough for three meals for four people over the coming weeks... 

And the spring finally came - 5 June 2017

A small fishing pier on Norra Udde, at the north tip of Öland. Spring has finally arrived, but will be quickly gone. For the time being, full of flowers around here.

Midnight sailing - 2 June 2017

Swedish national day on Tuesday 6. Therefore, a 4 day weekend ahead, with the objective to get Belisama around Kalmar to anticipate on the July trip around the southern coast of the Baltic. Departure 20:30 from Nynäshamn with south winds, due to turn southwest during the night.

This picture was taken at midnight, looking north, where the sun is at this time, but not quite far below the horizon. No need for navigation lights!

Boeuf boletus - 18 May 2017

In a previous post, I was giving the preparation method for the blanquette de veau using a slow cooker with sous-vide conservation. This time, a boeuf boletus using same technique.

Here are the ingredients... 

Chunks of beef, few oignons, persil and boletus from last autumn.

Forgotten pictures... May 2017

Back home after the weekend, looking back at the cards in the various cameras, I found a few pictures which I took for sharing... Here they are in no order...

Arrival in Nynäshamn on Sunday, late afternoon. 

Encountering Morgan le Fay - 26 May 2017

Saturday 26 May, we depart from Utö marina around 10:00, to reach the Norhamn of Öja for the night. Very warn sunny day, the summer is there for now...

Passage through the Ryss-sundet, 2.5 metres deep, and not much wider than the boat.

This should have been an eventless nice cruise, but it was without counting on the tricks of Morgan le Fay.