4/4/2010 -- We spent Easter this year
in Marmaris, Turkey. It was the first day since arriving back in Turkey
almost two months ago, that we could declare Gyatso ready to go
sailing. We commissioned the engine on Friday and bent on the sails on
Saturday. It has been a long haul to get to this point, but instead of
setting sail today, we decided to stay put for another few days. We'll be
able to finish a number of small items on the list and prepare ourselves for the
season ahead. Rather than attending one of the various holiday events
organized in this large, international marina community, we slept in this
morning and then enjoyed Easter brunch aboard: fried eggs with Turkish Sausage,
fruit salad (apple, orange and banana with a drizzle of honey and fresh lemon
juice), 12-grain bread with butter and Turkish tea. The egg and sausage
recipe was inspired by a breakfast Lisa had at the marina restaurant one day
while our galley refit was underway. Although we don't have the
specialized copper pot the restaurant serves their version in, we managed a
close approximation of the dish itself. David selected the Turkish
sausage, which is quite spicy, during a shopping outing yesterday.
1 T extra virgin olive oil
1/2 pound (~250grams) Turkish Sausage
4 eggs
whole grain bread
Heat olive oil over medium heat in a large frying
pan and sauté the sausage until browned, turning once. Divide sausage in
half in the pan and create two empty spaces for the eggs in each half. Fry
the eggs with the sausage to desired doneness. Using a spatula, remove
eggs and sausage and serve on a pasta plate or in a shallow soup bowl with
slices of whole grain bread on the side.
