Replacing the radar (we’re still discussing who will be the lucky one, hanging on the mast. Hopefully not me, because, unfortunately, I’m afraid of heights. I know, I know, not very practical with a sailing boat… 🤣)
FINALLY remove the bench between galley and salon and mount the cupboard 
Fix the anchor chain counter and get it working (counting the meters)
Filling up our water storage under the bench (preparing for our summer vacation)
And bits and pieces (which will be a lot again, I’m afraid 🙄)

I mean, imagine this: Say we are in Corsica – which is hilly, it’s 37 deg. C, sunshine and Patrik sitting on his e-bike, cycling easily and smiling uphill. Now I’m coming with my non-e-bike, puffing, sweating, red-faced…. 🥵 Until I would finally reach Patrik, the break is over, and we continue our adventure. Not very tantalizing I must admit 🙄

Today Patrik and I post a theme which is a special heartfelt wish to us.

The 07th of May marks the 10th anniversary of the Empty The Tanks Worldwide Event. It’s a global call to action to end the dolphin and whale captivity and pressure the marine park industry to stop using animas for entertainment.

So undoubtedly, we wanted to be a part of this movement!

This is a traditional Swiss meal (well, not the vegan version though… *haha*). 
Typically, it’s cooked in central Switzerland and the Alps. In some cantons it’s accompanied with salad, in others apple puree is served instead.
Either way, it’s a delicious dish and this is my first attempt to do it as a one-pot and vegan version. 

It serves 2-3.
Patrik and I unanimously agreed that the result turned out to be absolutely tasty 👍

Did you all have a pleasant Easter weekend? We certainly hoppy so 🐰🌷🐥

Naturally, we spent the days in Bella Italia, on our sailing yacht. The weather supposed to be sunny during the whole weekend, though windy with some nasty gusts in between. Temps were promised around 18-22 deg. C. Well, good enough for us 🌞

We Wish you All A Wonderful Easter!  🐥🌷🐰🌞  

As you may recognize, the scrubbing sponges are made of luffa, which is a genus of tropical and subtropical vines in the cucumber family. Surprisingly, they really are effective and remove burnt food residues without scratching the surfaces.

You can even wash them several times at 60°C and when they are used up, you just throw them on your compost.