myktoni

I watched most of this before I had to dash to work this morning and left with a lump in my throat. Great job Robin in doing what must have been one of your more difficult pieces to camera. I commented on Youtube but would like to add, once again my condolences here. Thanks for the Captains Blog, for the hard work you put into them and for all the help you provide. Mike

Thanks for posting. I'm on the Broads from next weekend for a week. can't wait!!

I remember taking a trip on the steam boat just after my parents moved to Norfolk. It really is a lovely experience, especially as you're so low to the water. Sitting too close to the engine can be a bit tricky though...It can get a bit 'spitty'. Not enough to burn, but it certainly makes you jump the first time

This will serve 2 generously.

This is an odd recipe. I bought a tin of smoked pilchards while on holiday in Cornwall and didn't know what to do with them. This isn't really cooking - more warming through and the ingredients, not what you'd normally have on a boat, but I was determined that they didn't languish, unused, at the back of a cupboard like so many other unusual ingredients that I don't need, but find and buy. It made a nice birthday supper for Toni aboard Far Horizon, whilst moored on Fleet dyke with a bottle of chilled chardonnay (ah! memories!) 1 small tin of smoked pilchards 1 handful of black olives, pitted and roughly chopped 2 – 3 sun dried tomatoes roughly chopped 1 – 2 dessertspoons of capers, chopped if large Pasta of choice for two (we had spaghetti) Drain some of the pilchard oil into a pan and add the pilchards. Heat gently until they start to sizzle. Add olives and tomatoes (and capers if desired) and finally toss in the cooked pasta stirring well to mix.

This is traditionally our first dinner afloat. Toni (SWMBO) calls it her boat dinner Coq au Riesling 1 garlic clove chopped 3 rashers of smoked bacon cut into small squares (unsmoked works too) 1 onion chopped 6 skinless, boneless chicken thighs diced 8 – 10 Chestnut/baby Portobello mushrooms, sliced (white mushrooms work too) ½ a bottle of Riesling Around 6 ‘nests’ of tagliatelle Salt and pepper to taste 1 Tbsp Olive oil 1 – 2 dessertspoons double cream Place the olive oil, garlic and bacon in a cold pan and heat gently. Cook for a few minutes until the bacon starts to sizzle and the fat starts to render out then add the onion. Soften the onion for 2 – 3 minutes on medium heat then add the chicken to brown gently. After another 3 – 4 minutes, add mushrooms and wine. Bring to a gentle boil, cover and simmer for 30 – 40 minutes, taste and adjust seasoning. While the chicken mixture is cooking, boil water for pasta and cook until slightly firmer than you would normally have it. Drain the pasta and add to the chicken mix to finish cooking. Stir in cream if desired at the end. Serve with the rest of the wine chilled and in glasses! (The wine, that is. My favourite bit)

Thank you all for the lovely warm welcome.

My dear old Mum always used to say "if you can't say anything nice, don't say anything at all". I try to stick to that It saved me a few whacks as a kid at least...

Thanks for the welcome gents. Unfortunately, my other half also works at a school Iain, those peak season prices are a right pain in the bum! Robin mentioned Pacific cruisers in one of his blogs (am I allowed to mention them?) and what nice people they were. They're also very competitively priced, so seeing as I've only been to the southern broads once (an overnighter at Herringfleet). I intend to start my two week break down there and venture north. Still learning about all the little nooks and crannies of the northern Broads though TBH. But what an incredible way to learn and what an amazing stress cure!

just wanted to say hi to you all. Have lurked at another forum - and posted occasionally - for around 8 years, heard about this one in LondonRascal's blogs and decided to join! I'm not sure I can add much to the table, I try to get away at least once per year and have for the last 10, but am becoming increasingly bitten by the bug. I'm as competent as anyone can be who does something for around 1 - 2 weeks a year and then doesn't touch it again for another 50-odd! Next year looking to do 1 week at Easter, (possibly) one week for May half term and two weeks in summer. If I can add anything constructive or helpful, you won't find me backward in coming forward! Mike