Thursday, December 28, 2017

Storm Caroline - Part 2

Another clip made during storm Caroline in the North Sea.

Enjoy (hope you haven`t eaten anything you would not enjoy to taste a second time!)

Tuesday, December 19, 2017

Survivalist Superfood: The Mung Bean Sprouts

The Mung Bean (Vigna Radiata) is one of the things one SHOULD have stored:  When dried it can be stored for many years  and its sprouts are full of carbs and...most importantly...protein.

But one one does not have to wait until a Mung Bean plant is ready to be harvested: You can simply eat the sprouts!

The simplest way is to place the beans in a jar, just add enough water to cover them and close the lid. 

I like to do this when I am out on the sea to add some fresh vege to my diet....or just watch something else than mould on bread to grow :-P

Does  not look like much..

Just add enough water to cover the beans.

Put a lid over to prevent dust/dirt to settle. Make a hole in the lid to prevent
smells to develop.

4 days later.

You can eat the sprouts raw, they have a nutty flavor and are very crunchy.

The Mungo Bean Sprouts are brilliant on salads and in stir fries.

Sunday, December 10, 2017

Storm Caroline

I just returned safely from 28 days on the North Sea on the vessel "Fastnet Sentinel". The last third of the trip we were caught dead center in the storm "Caroline".

Here is how my "view from my office" looked like for 8 days: 13 m waves and up to 89 knots wind.


Monday, December 4, 2017

The Paracord Anchor

I had a bit downtime this trip and decided to do something constructive/decorative: The Paracord Anchor.

The Paracord Anchor in all its glory.
About...errr... 6 m of para cord.

Start your anchor with a diamond knot.

Take your two pieces of cord and hold the middle of both in the palm of your hand.

Make an eye by turning a length of paracord (the end BEHIND your hand) counterclockwise.

Take the end that hangs from your the palm of your hand and insert it into the upper left corner of the knot (This knot is called the "Anchor Knot", its normally used to connect very thick lines).

Now take both hanging ends and bring them 180 degree counterclockwise around the knot and pull the ends through the center of the knot (from the under side).

Like this....

Now pull SLOOOOWLY and gently....

Until it looks like this.

Add caption

Now onwards: Hold the diamond knot like this.

Pull tight.

Now to the arms: The diamond knot gives you 4 ends, take two ends and tie them together like this.

And then make an overhand knot with the left side going UNDER the main string, and then OVER again...and then UNDER/OVER /UNDER etc etc

("Survival Bracelets" are made the same way!)

That`s the first arm!

Do the Japanese Knot again with the 4 ends meeting in the centre.

Now follow up with a "Round Platting"

Until its long enough.

Take the 4 ends and create 2 arms, longer ones this time.

Reconnect the 4 ends in the middle with a Japanese Knot.
Finish with a Diamond Knot.
Done! :-)

Sunday, December 3, 2017

BCB Barley Sugar

As every survivalist I like the idea of low volume/high calorie emergency food: Preferably with no "best before date" and in a container able to withstand an atomic blast. I got pretty close with SCH-KA-KOLA but think I reached the ultimate with BCB`s Barley Sugar.

Barley sweets are traditional hard candy from the UK and are literally made for eternity and are so high in glucose that they can cure a hungover in seconds and give off so much energy within extreme short time that it should be on the OLC`s black list. (My Scottish colleagues call them "Fisherman's Speed")

Anyhow, I finally got my hands on some tins with Barley Sugar and am well pleased: The taste is dangerously pleasant and they (the Barley Sweets) are tightly packed in a container, which looks like that one can drive a car over it.

Lars LIKE! :-)

The BCB Barley Sugar where it belongs: In a rescue scenario
The sturdy can is sealed with waterproof tape.
BCB Barley Sugar unboxed.
My only problem: The seal is broken and I think I need all my willpower not to eat it all....