"Greetings to all aboard the Esperanza

We all really enjoyed our visit on board your ship when it called at Bluff several days ago. We were touched by the friendliness and trust showed to us and our children and they have been very excited about it all since. It was very special that the busy captain could take time out to meet us and give them mementoes. Even little Rosebud who is only two years and one month old talks about it and says "nice boat Esperanza!"

We have looked up the ship's web site and it's great that you can see the view from the crow's nest. Fergus would really love to climb up there!!!

Yesterday was Fergus's fourth birthday and he asked for a birthday cake looking like the Esperanza, so we got creative with cardboard, play-dough and icing... and here she is, complete with happy whale and dolphins escort.

(Tried to make the icing rough, but I suppose it doesn't really do the Southern Ocean justice!)

We wanted to share this with you all as I think it shows what a great impression all of you and the story of your mission have made and Fergie wanted to say (in his own words): "Good luck with saving the whales - /and thankyou for trying/".

Best wishes for a safe and effective trip
Arohanui
Jane, Simon, Fergie & Rosebud"

Fergie's Birthday GINGERBREAD
4 cups flour
8 tsp ground ginger
3 tsp baking powder
1 tsp baking soda
175 grams butter
1 1/2 cups brown sugar
1 cup golden syrup (or treacle)
2 cups milk
1 egg beaten
Optional- 1 cup chopped crystallised ginger
1 tablespoon molasses, for extra strong flavour
Preheat oven to 180 deg C (350 deg F)

Sift dry ingredients into a bowl.

In a pot melt butter, sugar and syrup over low heat. Mix with dry ingredients, milk & egg, stirring until smooth.Pour into well lined tin (deep, 20 cm square) Bake 2 1/2 to 3 hours (test edges and centre with skewer to check it's done, should come out clean) Cool in tin.

Icing
For this extra special occasion and sheer decadence, I put two layers of icing on top, caramel icing first (because it's great with ginger bread) and topped with butter icing (which can be coloured and shaped). Full-on!!

Caramel icing:
1 cup brown sugar
25 grams butter
3 tablespoons milk
Put in pot and cook over gentle heat stirring constantly. Bring to the boil, reduce heat & simmer 3 minutes, cool. If needed add more milk to make it spreadable.

Butter icing:
150 grams butter, softened
1/2 tsp vanilla essence
3 cups of sifted icing sugar
2 tablespoons hot water (approx, add little by little) Cream butter till light, add and icing sugar gradually, mixing till smooth. Add water to reach spreading consistency.

Enjoy!

[Dave now demands Esperanza cake for his birthday... /Iréne]