We had a little bit of time off this February, so we scheduled the last remaining requirement to complete our MCA compliance....... the ever dreaded Stability test.
Down in the BVI, you have to book a reservation at Nanny Cay Marina, where they expect your boat to fit into the tiniest slip one could ever imagine. When you are settled in, they bring these big blue barrel jugs that they are going to put on your boat and fill with water. Once filled up, they check on how much your boat lists (tilts) to the side.
As we were beginning to put the barrels in place, the main surveyor showed up and with a smirk said, "This is clearly a waste of time! How much does your boat weigh?"
When I told him, "45 tons", he assured us that McGregor II will no doubt pass with ease. So, we began filling the barrels with seawater, 11 in all and waited for Greggie to start to lean….Well, there was not much leaning going on.
The exact measurement was 0.47, not even 1%. McGregor is a strong, well built vessel and did indeed pass with no problem.
That being done, the surveyors submitted their report to Her Royal Majesty's Shipping Registrar and we were issued our completed MCA certificate. Needless to say, we are very glad to have that behind us and our guests can be assured that we have met all current standards for safety and yachting requirements.
One of our guests last week has Celiac Disease…No problem, Thanks Pusser's Rum!!
GINGER CRUSTED GLUTEN FREE CHEESECAKE WITH PUSSER'S RUM RAISIN SAUCE
Recipe By: Chef Julie Brown
Yield: 12 individual cheesecakes
1 cup Mi-Del Gluten Free Ginger Snap Cookies, finely ground in a food processor
1/4 cup sugar
1/4 cup unsalted butter, melted
1 package (8oz) cream cheese, softened
1/4 cup sugar
3/4 teaspoon vanilla
1 large egg
PUSSER'S RUM RAISIN SAUCE
1/4 cup raisins
1/4 cup golden raisins
1/2 cup Pusser's Rum
1/2 cup salted butter
1/2 cup brown sugar
Heat oven to 325°F.
Combine ginger snap crumbs, sugar and butter; press onto bottoms of 18 paper-lined muffin cups and bake for 8 minutes.
Beat cream cheese, vanilla and sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed, until blended in. Spoon over crusts.
Bake 25 to 30 min. or until centers are almost set.
Cool completely. Refrigerate 2 hours.
Combine the raisins and rum in a bowl and let soak for 30 minutes.
Just prior to serving, melt the butter in a small saucepan and stir in the brown sugar. Bring to a boil, whisking until smooth.
Add the rum and raisins and boil until thick.
Let cool slightly before serving.
For smaller desserts, I use an individual cheese cake pan...very similar to a muffin pan but has removable bottoms. You can use a muffin pan in its place, but be sure to use liners for easier removal.