Christmas Night

After walking all the day around the Cartagena BRONX looking for a present for Belle de Lune I was ready to start the preparation for my first Christmas in the Caribbean Sea. Everybody knows that I'm not the best chef in the world so I made two of my short list of specialities: Guacamole and a lemmon cake that my great-grandmother teached me a long time ago and that so far got me out of some hooks. After the dinner Marie would baptize it as "Gâteau Espina" in her honor. Charly made Thonnade, his speciality, and at Belle de Lune foie gras, salmon and of course Champagne André were waiting for us on a nice table under the moon of "Manhattan de Indias".

After the aperitive we took a break to diggest a little bit and make space for the main course that the captains were preparing: Souffle de Beef. While it was in the oven we decided to open the presents that Noel brought us.

First of all Charly got a hook to continue fishing tunas, a beautiful tablecloth to serve them and a bag to put the bread that he makes the mornings that I'm lucky. Luké recieved a  multiprupose piece of cloth that Marie sewed to make him comfortable and fresh while he's working on Belle de Lune and she was really glamorous with her new dress-skirt-shirt. Then it was my turn and I got a beatiful convertible bag that depending on which nods you do, different models of bags appear. Noel couldn't be better!
Most of the presents were things that can be used in many different ways because when you life on a boat you don't have too much space for clothes or this kinds of accesories, all the place is to stock food, fuel, water and many many tools and materials to repair the boat. As Marie and Luke spent all the time in the streets of Colombia drinking juices we decided to give them an authentic colombian squeezer that we found after hours and hours walking under a blazing sun. They were really happy so it was worthy and we enjoyed a lot the BRONX.

Opening the presents gave us appetite so we attacked the Beef with Jamon Serrano and mushrooms wrapped in a puff pastry. Ai Ai Ai la Cuisine Française! We even got space for the "Gâteau Espina" with crème pâtissière, cream or both at the same time!

The leftovers

It was a great night and at the end I got a really special present: the captain entrusted me the mission to take him home with the Dinghy and the new engine of 15 horsepower. Full speed and full adrenaline, ohhh yeaahh!