Mexican Coleslaw

So, Tim ended up spending Saturday night here and he and Bryce finished up the remaining engine mounts and reinstalling the raw water impeller and installing a new Speedseal kit. We owe Tim big time! If you compare the old engine mounts to the new ones, you can see why we needed to replace them!

The impeller in the raw water pump was also on it’s last legs so it was good timing for us to replace that as well.  It had lost 3 of it’s vanes, so it was really a ticking time bomb, because if it stops pumping cooling water, our engine can quickly turn into an extremely heavy paper-weight.

On Sunday afternoon, my Aunt and Uncle came up for a visit. This was momentous for many reasons, particularly for the fact that when I went to pick them up in the dinghy, it was my first solo trip on Dingbat! I was making some quick nachos in the oven while they were here and our gas ran out. We had been using one tank (we have two) for the past three months since we moved on board but really had no gauge as to how long it would last us. Now we know! The problem with this scenario lies in the fact that we assumed, incorrectly, that our second tank was full. Bryce switched over the tanks and nothing happened. Thankfully my Uncle and Aunt saved the day and took us out for a really delicious meal. We are truly related to some awesome people! Thanks to Tim, Sean & Marisol!

Over the next few days, Bryce set about doing the alignment. We had a minor heart attack when Bryce realised that by following how the mounts were installed previously, we had installed them backwards. Turns out not such a huge deal but it was a good reminder to check things for ourselves. We had the mechanic come to check over Bryce’s work and help out with the final steps. It turns out Bryce was pretty close… as if there was ever any doubt!  The proof will be in the pudding when we take her out for a spin.  Fingers and toes are both crossed that the alarming vibrations will have disappeared.

We are now trying to put the boat back together which is proving to be a bit harder than we imagined. We had taken apart the head in order to trial a new holding tank idea. In the process some screws broke off and we can’t figure out how to get them out (stainless steel screw through aluminium frame – aluminium oxidises and locks the thread of the steel screw in place… hmm). The wind has picked up and is helping with our motivation to be out sailing though. We will go back to Brisbane one more time, finish up some odd jobs, do some laundry and will hopefully be on our way within the week. Touch wood!

On Monday (the day after the gas ran out), I was helping Bryce with the engine alignment and somehow it got to be lunchtime before I realised that I needed to go refill the gas tanks. I kept having all of these ideas of easy things I could make for lunch without the stove and then would have to nix them, as they needed the stove.  (I did refill the tanks but not until after lunch). We didn’t have any bread so sandwiches weren’t an option but what we did have was cabbage! As far as I’m concerned cabbage does not get enough credit! My sister-in-law, Mint is from Thailand and in discussing the finer points of coleslaw with her and Bryce’s brother, they said that the best coleslaw they had had was in Thailand and was loaded with coriander (cilantro). I had both so set about to make some “Thai” coleslaw. I chopped up some onion to add and was reminded how I have been craving bean tacos with roughly chopped coriander and onion with a squeeze of lime juice and a sprinkle of salt on top. Yum! Well this whole thought process changed the direction of the coleslaw and I ended up with “Mexican” Coleslaw instead of Thai! Our avocados were not ripe so unfortunately did not get included in the fiesta. But they were ripe enough to include with leftovers the following day though! Delicious! The mayo could even be completely eliminated if you were to mash up the avocado and use it in place of the mayo. While I was making this, I also realised that Monday was September 16, which is Mexican Independence Day. How fitting!

Mexican Coleslaw

• ¼ - ½ head white cabbage, roughly chopped
• 1 red onion, finely sliced
• 1 tomato, diced
• 1 avocado, cubed
• 1 bunch of coriander, finely chopped
• 1 chili, minced
• 2 cloved garlic, minced
• 4 tsp mayonnaise (vegan or not, optional)
• 1 lime, juiced
• Salt, to taste

1. Combine first 5 ingredients in large bowl.
2. Combine the next 3 ingredients and mix with first 5 ingredients.
3. Sprinkle with lime juice and salt.
4. Toss and serve cold. Enjoy!