The building of the clipper ship Seawitch - Pause for Purpose podcast #1
Mark K May 29th, 2008
When we look back on the years of our youth, all of us (if we’re honest enough) can find decisions that we’ve made that look incredibly foolish from our mature perspective. We wonder how we could possibly have thought that was a good idea. Yet at the time, we plunged in at full speed, without a moment’s hesitation. Are we better or worse because of these experiences?
In this, my first attempt at podcasting, my friend John tells the story of a very ambitious project that didn’t work out quite as planned…
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Hi Mark,
John is a terrific interviewee–loved the story of gin-drinking Melbourne Smith, the Seawitch, John’s moment with the gun-toting executive director, Phil, and John’s eventual fund-raising post at the Monterey Aquarium.
You handled the interview like you’d done it a hundred times.
I’ll look forward to hearing about the ins and outs of oral story telling. See you Thursday.
Christie
Great podcast, Mark. Phyllis and I really enjoyed listening to you and John. A wonderfully entertaining story, with some warm insight as well. you both were terrific!
Build The Ship!!
guy
Great job, Mark…you actually got the story to make some sense. However, I’m feeling a strong sense of duty to your readers/listeners to clear something up, namely, what is Lobscouse? Here, forthwith, is the best recipe I’ve found for Sailor’s Stew (aka Lobscouse), circa 1855:
INGREDIENTS
1/2 Pound of Stewing Steak (in clipper ship days, really old salt beef)
1/2 Pound of Breast of Lamb (ditto)
1 Large Onion
1 Pound of Carrots
5 Pounds of Potatoes
2 Bouillon Cubes
2 Teaspoons of Vegetable Oil
Worcester Sauce (this is certainly a modern addition)
Salt and Pepper
Water
HOW TO COOK
Takes 4 hours of slow cooking
Cut the meat into large cubes and fry in the vegetable oil until lightly browned all over. You may wish to add some Worcester Sauce at this point for added flavor.
Transfer the meat to a large saucepan and add the onion, chopped into large chunks. Follow this by chopping the carrot into medallions and place this on the meat. Peel and then finely dice 1lb of the potatoes and place on top of the carrots.
Fill the pan with cold water until it is half full. Break up the bouillon cubes and sprinkle into the water. Add salt and pepper for seasoning. Let the pan simmer gently, stirring occasionally. The large pieces of onion will start to break up and the potato will become soft and will make the final sauce thick.
Simmer for a total of two hours, then add the remaining potatoes, peeled and roughly chopped, along with a few splashes of Worcester Sauce. Then simmer for another two hours.
Serve piping hot with red cabbage, beetroot, pickled onions and crusty bread.
Scouse can be ready made and kept for up to 2 days. “Blind scouse” was a variation on the above recipe and was eaten by poorer people as lacked meat and was cheaper to make.
Next month: Spotted Dog