Barry's Blog #210 - Ice cream and slime

Updated: Dec 25, 2021

Here in Turkey a popular way of making ice cream is to use goats milk and our mate Jim told us about a place in Kekova near to the ancient fort which was famous for its tasty ice cream. We were in the area so we had to check it out.


Happy to leave A B Sea alone at anchor now that the big winds had passed through we headed off in our dinghy and tied off at a restaurant jetty below the fort. Winding our way up and through the narrow pathways we made our way to Café Mola and were greeted at the entrance by the lady that actually makes the ice cream fresh every day.

We sat down, admired the stunning view and chose a couple of flavours each to try. We were quickly brought our little tubs of ice cream and we dug in. It is without doubt the most delicious ice cream I have ever eaten. If you ever find yourself in Turkey give the goats milk ice cream a try. You'll be hooked.


Slime monster from hell


We'd come from Kaş to Kekova to hide from the big winds because we know that the holding there is just so good. The spot we were anchored at is a very muddy bottom and I think we must have brought up half a ton of it wrapped around our anchor chain. There was no way to clean it off and our chain locker and windlass got caked in the sticky glug.

We were relocating to Gokkaya bay where we were meeting up with Michel, Canan and Louis on their yacht charter holiday. The short hop took us an hour and 5 minutes and we then spent close to an hour and half cleaning the muddy chain, rode and locker.

Just as we were choosing our anchoring spot the depth sounder decided to take a break and the last reading I saw showed that we had just 0.5 of a metre (1.6 feet) of water under the keel. Fortunately in this part of the Mediterranean there is barely a noticeable tidal range so we were fine anchoring with so little water underneath us.


After that it was time for us to get some video editing done and wait for the arrival of our friends the following day.


Merry Christmas


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