Recipes for crossings and Danish rye bread

I spend the morning copying recipes from "Blue Marlin"Idunn's boat cook-book. I learn that cheese, cut into chuncks, and even meat can be kept fresh if preserved in olive oil. There's a list at the back, a suggestion for what to store on a crossing. Always nice to get new ideas.

Even though the sun is blazing down we take another "snorkel lesson" at the pool. The "Blue Marlin" crew is already there, the twins demonstrating. Jump! Splash! They've been there for four hours already today! There's also a proper "diving instruction" at the pool today, with oxygen bottles and the works. Looks a bit complicated and cumbersome.

This evening we try out an "Idun recipe", fish with various Caribbean spices. And we bake bread in the little skip´s oven. A ready mix of "Danish rye bread". Lovely to have real bread that you have to chew before swallowing. Ørnulf misses the Norwegian brown goat-cheese on the fresh, warm, dark bread.

Sigh.