Footprints in the Sand
?Take away only memories, leave nothing but footprints??
19 February 06
With almost everyone back now from the lovely island of Antigua, this local phrase springs to mind.
Sadly, some friends and family just couldn?t stay on to see the Mission Atlantic crew arrive. But I?m sure they?ll agree it was nevertheless a unique opportunity to share the whole experience with the many followers. Not just because of the sun, sea and sand you expect from a Caribbean island but from the fun we had sharing stories and meals at different villas to the practical jokes holding ?puffin? to ransom and the genuine friendly and generous attitude of the Antiguans we met. People like ?Chunky? the taxi driver for sharing some of his lunch, another taxi driver offering to lay the seats flat in case the crew couldn?t sit down, Elaine in the rainforest for letting us try some of her wonderful locally grown produce, the ladies in the supermarket for local cooking tips and so on?Yeah mon!
To help reminisce and to make sure you don?t feel left out we?ve included two recipes you may like to try out at the end of this dispatch. For now its bye from us, the best of luck to "Christina" and "Sedna Solo" still battling on out there in the Atlantic and thank you to everyone for all the donations in aid of the local MS Society and Bulstrode House.
Any further donations may be sent to:-
Guernsey Women?s Atlantic Rowing Crew
c/o The Learning Company
Glategny Esplanade, St Peter Port
Guernsey, GY1 2LP, Channel Islands
AUNT MAVIS? RUM CAKE
1 Yellow Cake Mix (we have Duncan Hines)
1 pkge instant vanilla or butterscotch pudding mix
1/2 cup salad oil
1/3 cup water
1/2 cup dark rum
Blend all the above ingredients.
Grease 10" x 4" pan
Bake at 325o for approx. 50mins - 1 hour (firm in centre)
1/'4 cup butter
3/4 cup sugar
1/3 cup water
Bring to boil, add 1oz dark rum or a little more if desired.
Make holes in top of cake, pour half the glaze into holes.
Let cake stand 10 minutes. Remove from pan, add balance
of glaze to the bottom of the pan.
2 ounces Cream of Coconut
3 ounces white rum
4 ounces Pineapple Juice
1 cup crushed ice
Blend ingredients together on high-speed for 30 seconds. Serve in big glass goblets, with a pineapple wedge and maraschino cherry.