Chelsea14Ian

Some of you may or not know,I went into Hospital last Thursday.I had been unwell for some time,Marina took me to hospital and was admitted,they put me on a number of drips etc.I had a chest infection which was not very nice.What came as a bit of a shock,they said I have emphysema so I am on Oxygen I am still under there care and a Nurse visits home each day.I do feel bit better,but it was not nice. Ian

Hi Howard good to see you are having a good time,we have not been on the river this late in the year,we have however been up many times.The river is clearly great this time of year,enjoy your hols Ian

We saw it this afternoon, always like flag it.Last week one chap had a silver teapot, which they valued at six to eight hundred pounds.He also had some rare photos and other items.Anyway the lot went for over one hundred thousand pounds.I bet his is a big fan of flog it

Zeta,Do you have a boat at South Walsham.Anyway best wishes from me Ian

Its great along with wrong kind of Rain/Snow,to hot etc etc.On Fridays watching Ice road truckers weather don't stop them.-40 thats t-shirt weather. Ian

I sometimes think the asking prices for moorings are just picked out of the sky Ian

So sad to hear the news that Jonah passed away after suffering with problems with his Kidneys.A great player and a wonderful advert for the game,will be missed by all that love the game of Rugby.My thoughts are with his Family ,friends. I am sure he is upstairs playing the game he loved so much RIP Jonah

A few more food ideas give them a try: Slow cooked belly pork on mustard pickle Get your belly pork butcher or supermarket,ask them to cut to your size.Get them to take off the skin but keep.This you can salt and cook. Now marinate the pork using cracked black pepper,honey soy sauce little fresh ginger and brown sugar a few bay leafs,rub into the meat and leave in the fridge overnight.Place in a oven try adding a little water and cook about 160 c for about two hours.Make a brine of salt and water,and leave to overnight.Check the pork it should be well cooked,but not fulling apart.Take the meat out of the tray,put into a clean dish and press,using a plate or tray,once cool leave in the fridge overnight.To Finnish the dish,cut meat into portions cooking a hot oven for about ten mins until nice and hot.Start your crackling,Take skin out of the brine if poss cook on a rack.Using my recipe for mustard pickle puree some reheat it,place in the middle of the plate,serve with creamy mash and braised red cabbage. Confit duck:Fristly place your duck leg in a dish season with black pepper corns rock salt,two or three cloves of garlic,some rosemary.In the fridge over night to cook brush off salt placing duck in a tray adding pepper herbs and garlic,cover with foil and cook for about one hour,at 160c,check to see if soft if need be cook longer.Once done take out and let the meat rest.Serve with again mush cabbage and a sherry gravy.Tip once the oil is cool strain and into a airtight container keep in the fridge.Finnish duck in a hot oven until nice and brown. These dishes may sound hard but they are not give it a try for Christmas.Your family may think you are a Chef. Ian

I must be the only one working today on my way home now on the train Ian

The new inn Horning I think coldham hall, the ferry surlingham use the ale trail info and give them a ring, as others have said pre book for new years eve Ian/dads

Please no

Today I have done pickled onions, I got my onions from Morrisons £1.00 a bag should be enough for a jar Peel and salt leave overnight turn the onions every once in a while rinse off salt and drain wash jars and place in oven temp 100c for about 5 mins I used pickling spice and mustard seeds cover with vinegar and seal.In the past I have done onions with cloves of garlic or chilli,or shallots.You can add white wine vinegar or cider vinegar.Keep one for the boat next year.. Mustard pickle Silver skin onions,! large carrot peeled and chopped,1 cucumber peeled deseeded chopped,1 small cauliflower break into small pieces Keep them apart,salt leave overnight,rinse off and drain,cover veg with water vinegar mustard and turmeric and little sugar,bring to the boil thicken with a little cornflour ensure you don't over cook you want a crunch.Place in jars again keep one for the boat. More to follow

Hi Jongerfrom me,you may see us who knows we are moored at Cove Brundall.Anyway have fun. Ian

OR Paul you say Thanks I will pass you over to my partner who is in the Police.Evening all. Ian

I am sure it will be fine,I am going to hospital also had slight problems with acid.Camera down my nose.Still hopefully get sorted. Best wishes Eric from Ian

We have stayed many times before we only stay up until Thursdays it's a bit noisey Friday and Saturday. Ian

Indeed Iain fog most of the way home Suffolk about the clearest. Ian

After the walkie talkie, the view of the river yesterday, lovely Ia

Yes Ron Harris and Kerry Dickson.Maybe one day the Shard Ian

I along with many others helped to start the catering there, we had 12 dinning rooms, kitchen on the 39th floor, dinning rooms 38,40,41.Magic in the snow, saw the fly pasts for Falklands etc. Ian

For nearly eighteen years I worked in the Nat west Tower,Which then was the tallist building in the UK which was never dull.As long as I remember building has always taken part in the city and west end. Ian

Like all the comments above very sad to here the news,my thoughts are with the owners Ian

From the walkie talkie building, almost at the top Ian

Hi Leslie welcome aboard, sorry can't help with the fisher only fishing I do is in a shop Ian