Day 30

Air / Water temperature: 27°C (15°C at night) / 24°C

Wind direction / Bft: East / 2

Area: MARE ROBIGINIS (very small waves) – Nautical chart showing the route

Combuse: White Trevally (6 pieces, 200 g total) fillet (but leave the skin on), rinse and pat dry. Heat 1 teaspoon olive oil, glaze 50 g of medium-grain rice, pour in 1 dl white wine and add ½ small onion chopped, ½ small onion quartered, zest of ½ lemon. If it no longer smells of wine, pour in 2 dl broth, bring to a boil, reduce heat and simmer 15 minutes with frequent stirring. Finally add 1 teaspoon black pepper and stir in the juice of ½ lemon. Moisturize the fish fillets with a lemon quarter, turn around in lightly salted and peppered flour, tap off well, fry in a little olive oil 1 minute per side until they are crispy fry. Quickly drain fillets on some kitchen paper. Serve fillets on a small pile of risotto, sprinkle some lemon zest over it. (More recipes from the Chief cook of «PS Narina»)

When the sun goes down, I drink wine in order to forget that the evening lacks the morning, the spring the fruits of the autumn, the heat of the summer the freshness of winter. Drinking allows me the confidence to be at the wrong time at the wrong place – I let it entice me and throw myself into the arms of the heavy-eyed one, who gains in weight with every glass. Lullabies in my eyes see me slip-sliding away in the twinkling of an eye – to the here and now, in which my hand joints are too weary to hold the glass.

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After the sun goes down the proclivity for existential heaviness goes up – it belongs to our life just as surely as sweat belongs to our feet.

Next day (31)

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