Since Christmas Eve dinner was an affair for 8 cruisers (Jim and Heather of Meerkat, Paul and Erin of Romany Star, Bob and Janey of Amiga and Alex and Sue of Maitairoa). Meerkat graciously offered their cat to host the event. It's not that easy to have a sit down turkey dinner on a medium sized mono hull.
After measuring the different ovens and BBQ's, Alex and Sue went on the hunt for the perfect sized Virginia Smoked Turkey and Ham. Between Walmart, Sorianas, City Club, CCC and Sam's, there were enough choices. Succesfully completing their mission, they started the slow defrosting process of the 6.95 kg bird.
The festivities stated with a potluck appetizer party at Club Cruceros. When you say 3:00 PM, it's 3:00 PM and not a minute later. It's amazing what cruisers come up with for these types of events. A small section of the La Paz Symphony was planned to show up, but never materialized. Perhaps manana.
Around 4:00 PM we took off with our food cart, consisting of our contribution for the feast: the turkey, smoked ham and Sue's famous Christmas sausage bread.
Ready for battle....
We began by injecting the turkey and ham with Triple Sec, a trick we learned from Tim and Cindy on SV Masquerade a few years ago. The bird barely fit into Meerkat's oven but in it went at +/- 350F, continuosly being basted every 15 minutes with Triple Sec. After a short while you started to smell the aroma coming out of that little stove.
The ham went on the BBQ, Jim's delicious stuffing ended up in"Romany Star's" oven. Erin got a lesson on making mashed potatoes on Heather's stove. Overall work was smoothly in progess, thanks partially to Paul and Erin's great tasting mulled wine sitting on the counter, while tasting Sue's sausage bread as appetizer. Rounding up the main course were those fantastic green beans from "Romany Star"(reminds us we still need the recipe).
Once everything was done, we sat down for an incredible dinner on Meerkat's aft deck with a glowing fire place on Meerkat's giant computer screen. We had borrowed a foldable table from Carpe Diem for this event and had created a nice long dining table, where everybody could sit down at the same time.
The dinner was rounded up with desert provided by Bob and Janey of "Amiga". Home made brownies with vanilla ice cream. We were so happy to have Bob and Janey back for Christmas eve, so Janey's brownies were the icing on the cake....
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