Thursday, 2 February 2012
Further up the Lark to Mildenhall
In October 2010 we took Patience as far as Jude's Ferry, the head of navigation on the Lark. Today with a couple of walking friends, I explored the two mile stretch of the Lark between Jude's Ferry and Mildenhall on foot as part of a longer circular walk. There is a delightful footpath running along the north bank of the river. Although the Lark beyond the roadbridge at Jude's Ferry looks almost inviting to explore by boat, it wouldn't be wise to venture further with a craft of any size, certainly a narrow boat! The river becomes quite narrow, shallow and winding in places and navigation is further barred by no fewer than two weirs on the way upsteam to Mildenhall and another at Mildenhall Mill (see photo). There is also very little width in which to turn round below the first weir. However, it was a delightful walk on a bright but very cold February morning. We had lunch in the Bell at Mildenhall - a very good value and warming meal! 
Friday, 20 January 2012
The Bargee's Pail
Referred to in this month's Waterways World, The Bargee's Pail is a variant on a basic slow cooker, much like a medieval stew pot, with food suitably wrapped cooking slowly in a simmering cauldron.
It is the recipe of the Pail that is interesting.
Rose Prince's article in The Daily Telegraph describes a layer of diced swede in the base of an earthenware pot, followed by slices of pork belly, then a layer of parsnips and one of carrots. Cover the contents in water then add a rolled piece of suet pastry covering the meat and vegetables to keep the heat in. The pot goes into the bucket, covered by a lid, and the whole thing simmers over an outdoor fire.
After an hour and a half, add the potatoes, a large knob of butter, a strip of smoked bacon, garlic and thyme among the vegetables. Finish with a second layer of suet pastry. Everything should be cooked after two and a half hours.
The Bargee's Pail featured in Waterways World is much the same as the description above though it features chopped apple on the top and a bottle of tea to the side!
A response to this article refers to a "fireless cooker" which is an insulated chest containing a hot slab of metal providing enough heat to cook a meal slowly. The "Hangi" or earth oven works in the same way. My wife would set off on her annual Guide camp with a meal of barley rice cooked on our stove and placed in a haybox - an old tea chest insulated with straw - which would be cooked ready for the evening meal once the tents had been put up.
And it's this insulation which is the appealing thing for me. I don't like having the gas on for extended periods. It generates water vapour, or too much heat in the cabin in summer, or both, and is wasteful. A heavily insulated container means you can leave it on deck to literally cook in its own juice.
On the other hand, if you're out on the bank for a few hours and in a position to have an open fire, The Bargee's Pail would be a good choice. You can also cook baked potatoes in the embers or a stew in a Dutch Oven which is ideal for a long slow wood burning fire.
So for me The Bargee's Pail in an insulated container rather than over an open fire is economical, safe - and very tasty!
You might, however, prefer a small pressure cooker - 3 litres capacity, costing £20-30- which would be compact and efficient enough for a narrow boat. Add to that "80 Recipes for Your Pressure Cooker" by Richard Ehrlich. Both can be obtained from Amazon and would provide a quicker alternative to the Bargee's Pail.
It is the recipe of the Pail that is interesting.
Rose Prince's article in The Daily Telegraph describes a layer of diced swede in the base of an earthenware pot, followed by slices of pork belly, then a layer of parsnips and one of carrots. Cover the contents in water then add a rolled piece of suet pastry covering the meat and vegetables to keep the heat in. The pot goes into the bucket, covered by a lid, and the whole thing simmers over an outdoor fire.
After an hour and a half, add the potatoes, a large knob of butter, a strip of smoked bacon, garlic and thyme among the vegetables. Finish with a second layer of suet pastry. Everything should be cooked after two and a half hours.
The Bargee's Pail featured in Waterways World is much the same as the description above though it features chopped apple on the top and a bottle of tea to the side!
A response to this article refers to a "fireless cooker" which is an insulated chest containing a hot slab of metal providing enough heat to cook a meal slowly. The "Hangi" or earth oven works in the same way. My wife would set off on her annual Guide camp with a meal of barley rice cooked on our stove and placed in a haybox - an old tea chest insulated with straw - which would be cooked ready for the evening meal once the tents had been put up.
And it's this insulation which is the appealing thing for me. I don't like having the gas on for extended periods. It generates water vapour, or too much heat in the cabin in summer, or both, and is wasteful. A heavily insulated container means you can leave it on deck to literally cook in its own juice.
On the other hand, if you're out on the bank for a few hours and in a position to have an open fire, The Bargee's Pail would be a good choice. You can also cook baked potatoes in the embers or a stew in a Dutch Oven which is ideal for a long slow wood burning fire.
So for me The Bargee's Pail in an insulated container rather than over an open fire is economical, safe - and very tasty!
You might, however, prefer a small pressure cooker - 3 litres capacity, costing £20-30- which would be compact and efficient enough for a narrow boat. Add to that "80 Recipes for Your Pressure Cooker" by Richard Ehrlich. Both can be obtained from Amazon and would provide a quicker alternative to the Bargee's Pail.
Fairly Basic Onboard Food
The previous blog addressed fundamental food stock and Really Basic onboard food. Visiting "pubs with grub" in the evening is part of our enjoyment of the trip, though after a while we start yearning for a light meal or something different. And what do you do when eating out starts draining your limited budget, or when you can't face yet another menu with steak and kidney pie and chips.
I'm excluding here anything I regard as complicated, and looking only at the simple level. I've no doubt there are some of you who would happily turn out cakes and pies and great delights while onboard. That's not our focus - though if you've got a pie to spare we'll buy it from you ....
In my case scrambled egg on toast easily fits the bill. I like to add quartered tomato and a couple of anchovies, sprinkled with freshly ground black pepper.
Preparing a meat sauce from mince, onions and tomatoes will give you a fine spaghetti bolognese. It can be made quite quickly on the boat (though it benefits from half an hour in the oven), or even easier if made before you leave, kept in the fridge and heated up on the boat to be eaten with carrots, cabbage or broccoli. Incidentally with some good vegetables and a can of tomatoes you can make a good non-meat sauce for pasta.
A full English breakfast is also quite easily made, with eggs, toast, bacon, tomatoes, black pudding, mushrooms and sausages all easily made on the hob and grill then transferred to the oven until everything is ready. I have reservations about sausages though, as they take a while to grill well and our grill is not very effective.
Similarly baked potatoes take time to cook in the oven (quicker with a metal spike through them) so gain points for ease but lose points for time and for gas use (or am I just mean?)
A stir fry using olive oil to quickly cook sliced broccoli, mushrooms, carrots and onions, with garlic and soy sauce for flavour can be eaten on its own or with boiled rice.
Pasta is good not only with a tomato sauce (you can get sauces ready made in a jar, chopped in a can or concentrated as puree in tube) but also with cream, butter, bacon, mushrooms and cheese.
Fishermen have got it made with fresh fish, poached, grilled or barbecued with lemon and herbs and wine - but make sure the fishy smell is dispersed before you go to bed …
Sliced and roasted potatoes can be done quite quickly and mixed with roasted vegetables, while any kind of barbecue is handy if your mooring permits (don't forget fuel and silver foil and recognise that the fun is in making it but it isn't fast food) while pork chops are quick and easy too.
In the end you can get most things in a jar or a tin that will last all year unopened and so will be ready for emergencies. So choose your favourite and add it to your store.
No doubt you will be able to suggest your favourites, so do add your comments. Remember that a "Fairly Basic" meal should use standard or storable ingredients, be easy and quick to make.
For more suggestions take a look at Nigel Slater's 30 minute cook book. Forget the few recipes with long lists of ingredients: the rest are all worthwhile and very practical.
I'm excluding here anything I regard as complicated, and looking only at the simple level. I've no doubt there are some of you who would happily turn out cakes and pies and great delights while onboard. That's not our focus - though if you've got a pie to spare we'll buy it from you ....
In my case scrambled egg on toast easily fits the bill. I like to add quartered tomato and a couple of anchovies, sprinkled with freshly ground black pepper.
Preparing a meat sauce from mince, onions and tomatoes will give you a fine spaghetti bolognese. It can be made quite quickly on the boat (though it benefits from half an hour in the oven), or even easier if made before you leave, kept in the fridge and heated up on the boat to be eaten with carrots, cabbage or broccoli. Incidentally with some good vegetables and a can of tomatoes you can make a good non-meat sauce for pasta.
A full English breakfast is also quite easily made, with eggs, toast, bacon, tomatoes, black pudding, mushrooms and sausages all easily made on the hob and grill then transferred to the oven until everything is ready. I have reservations about sausages though, as they take a while to grill well and our grill is not very effective.
Similarly baked potatoes take time to cook in the oven (quicker with a metal spike through them) so gain points for ease but lose points for time and for gas use (or am I just mean?)
A stir fry using olive oil to quickly cook sliced broccoli, mushrooms, carrots and onions, with garlic and soy sauce for flavour can be eaten on its own or with boiled rice.
Pasta is good not only with a tomato sauce (you can get sauces ready made in a jar, chopped in a can or concentrated as puree in tube) but also with cream, butter, bacon, mushrooms and cheese.
Fishermen have got it made with fresh fish, poached, grilled or barbecued with lemon and herbs and wine - but make sure the fishy smell is dispersed before you go to bed …
Sliced and roasted potatoes can be done quite quickly and mixed with roasted vegetables, while any kind of barbecue is handy if your mooring permits (don't forget fuel and silver foil and recognise that the fun is in making it but it isn't fast food) while pork chops are quick and easy too.
In the end you can get most things in a jar or a tin that will last all year unopened and so will be ready for emergencies. So choose your favourite and add it to your store.
No doubt you will be able to suggest your favourites, so do add your comments. Remember that a "Fairly Basic" meal should use standard or storable ingredients, be easy and quick to make.
For more suggestions take a look at Nigel Slater's 30 minute cook book. Forget the few recipes with long lists of ingredients: the rest are all worthwhile and very practical.
Thursday, 19 January 2012
Really Basic Onboard Food
What do you eat and what do you cook when on your boat?
Of course some boats have extensive kitchens, with microwave ovens and modern gadgets. Indeed our galley includes a small work surface, fridge, hot and cold water, sink, 4 rings, grill and oven. Palatial compared to some of my camping experience!
But what we usually cook is really basic. Why?
Firstly we have permanent stores, food that can be left on board throughout the year and which will provide a good meal at any time.
Second we have food that we bring on board with us at the beginning of the trip and try to replenish as we go.
So here are two stock lists. These hardly need recipes attached as cooking is so quick and simple. Anything that takes a while to cook doesn't make it here!
Permanent stores:
dried milk, coffee and tea
packet soup
tinned soup
baked beans
tinned sardines
tinned tomatoes
tinned tuna
beer and wine
squash
spaghetti
cereal
marmalade
marmite
crackers
biscuits
Fresh food
bread
margarine or butter
eggs
bacon
milk (in separate 1 pint cartons to fit in the small fridge)
yoghurt
cheese
fruit
From this we can make tea and coffee throughout the day, with fruit always available.
For breakfast, cereal, coffee, toast and soft-boiled eggs.
For lunch, egg, tuna or toasted cheese sandwiches, a cup of soup.
And for an evening meal, choose from soup, scrambled eggs and bacon or poached egg with baked beans on toast, grilled sardines, pasta and tomato sauce or pasta and tuna.
For boat cooking I prefer pasta to rice or potatoes as it is easier to keep in store and quicker to cook. I prefer bacon to sausages for the same reason. If I could cook rice in ten minutes without it sticking to the pan I might be more in favour of it!
And please, No Pot Noodles! They are an offence against nature!
Next I'll make suggestions for a level up, but there is a firm place for Really Basic, where you know the ingredients are always on board and a meal is just minutes away.
Of course some boats have extensive kitchens, with microwave ovens and modern gadgets. Indeed our galley includes a small work surface, fridge, hot and cold water, sink, 4 rings, grill and oven. Palatial compared to some of my camping experience!
But what we usually cook is really basic. Why?
- Because we are on holiday, happy to moor by a pub where possible, and cooking is not our hobby (I'm a man with only basic cookery skills).
- Because we are not often continuously on board for more than a week at a time, and rarely away from a shop.
- We'd generally rather be doing other things.
- We have very little storage space - a small fridge and kitchen cupboards already full of crockery.
Firstly we have permanent stores, food that can be left on board throughout the year and which will provide a good meal at any time.
Second we have food that we bring on board with us at the beginning of the trip and try to replenish as we go.
So here are two stock lists. These hardly need recipes attached as cooking is so quick and simple. Anything that takes a while to cook doesn't make it here!
Permanent stores:
dried milk, coffee and tea
packet soup
tinned soup
baked beans
tinned sardines
tinned tomatoes
tinned tuna
beer and wine
squash
spaghetti
cereal
marmalade
marmite
crackers
biscuits
Fresh food
bread
margarine or butter
eggs
bacon
milk (in separate 1 pint cartons to fit in the small fridge)
yoghurt
cheese
fruit
From this we can make tea and coffee throughout the day, with fruit always available.
For breakfast, cereal, coffee, toast and soft-boiled eggs.
For lunch, egg, tuna or toasted cheese sandwiches, a cup of soup.
And for an evening meal, choose from soup, scrambled eggs and bacon or poached egg with baked beans on toast, grilled sardines, pasta and tomato sauce or pasta and tuna.
For boat cooking I prefer pasta to rice or potatoes as it is easier to keep in store and quicker to cook. I prefer bacon to sausages for the same reason. If I could cook rice in ten minutes without it sticking to the pan I might be more in favour of it!
And please, No Pot Noodles! They are an offence against nature!
Next I'll make suggestions for a level up, but there is a firm place for Really Basic, where you know the ingredients are always on board and a meal is just minutes away.
Friday, 9 December 2011
Patience and The Motorway
Which motorway sign has the greatest connection with our boat?
Probably not the signs for water or bridges that you might first think of.
- though these could be useful ...
What about ....
or (ouch) ...
No, the connection - admittedly obscure - is with the sign for domestic animals.
Why a cow?
In the late 1950s and early 1960s Jock Kinneir and Margaret Calvert created a wholesale redesign of road signs that heralded the development of motorways in the UK. The new system became law on January 1st 1965. More detail from The Design Museum.
The cow on the sign warning of farm animals was drawn by Margaret Calvert and was based on Patience, a cow on her relatives' Warwickshire farm.
So Patience the cow, Patience the boat.
Patience describes the state of endurance under difficult circumstances and is one of the seven heavenly virtues. Given that Patience the boat has endured grounding, near collision, and being clogged by weed, all at a maximum speed of 4 mph, the name would appear appropriate.
Other famous Patiences include:
the solitary card game, an uninhabited island off Rhode Island, a comic opera by Gilbert and Sullivan, a 14th century poem, a gulf off eastern Russia and a moderately common forename.
"Patience is a virtue, possess it if you can; seldom found in women - and never in a man."
Probably not the signs for water or bridges that you might first think of.
What about ....
or (ouch) ...
No, the connection - admittedly obscure - is with the sign for domestic animals.
In the late 1950s and early 1960s Jock Kinneir and Margaret Calvert created a wholesale redesign of road signs that heralded the development of motorways in the UK. The new system became law on January 1st 1965. More detail from The Design Museum.
The cow on the sign warning of farm animals was drawn by Margaret Calvert and was based on Patience, a cow on her relatives' Warwickshire farm.
So Patience the cow, Patience the boat.
Patience describes the state of endurance under difficult circumstances and is one of the seven heavenly virtues. Given that Patience the boat has endured grounding, near collision, and being clogged by weed, all at a maximum speed of 4 mph, the name would appear appropriate.
Other famous Patiences include:
the solitary card game, an uninhabited island off Rhode Island, a comic opera by Gilbert and Sullivan, a 14th century poem, a gulf off eastern Russia and a moderately common forename.
"Patience is a virtue, possess it if you can; seldom found in women - and never in a man."
Monday, 5 December 2011
Winterising 2 - changing the antifreeze
As it must be at least three years since the engine antifreeze was changed, we decided to replace it. Antifreeze not only protects the engine against freezing, but is important in preventing internal corrosion. It is degradation of the corrosion inhibitor that limits its useful life and it is usually recommended that it is replaced every couple of years.
There are various types and colours of antifreeze. The original antifreeze in the cooling system was green - probably 'HOAT' (hybrid organic acid technology) in an ethylene glycol base. We have replaced it with Unipart 'Cool Blue' 2 year antifreeze, which is stated as being suitable for all types of diesel and petrol engines. This is a traditional ethylene glycol based mix.
One of the problems with a swim-tank-cooled marine engine is the large volume of coolant in the system compared to a vehicle engine. The volume of the swim tank in Patience was calculated at about 25 litres, which together with the engine block and connecting hoses would account for an estimated total coolant volume of between 30 and 35 litres. We therefore bought 15 litres of antifreeze to give a 43 to 50% mix. The recommended mix is 50% to cover the very lowest expected UK temperatures.
There are various types and colours of antifreeze. The original antifreeze in the cooling system was green - probably 'HOAT' (hybrid organic acid technology) in an ethylene glycol base. We have replaced it with Unipart 'Cool Blue' 2 year antifreeze, which is stated as being suitable for all types of diesel and petrol engines. This is a traditional ethylene glycol based mix.
One of the problems with a swim-tank-cooled marine engine is the large volume of coolant in the system compared to a vehicle engine. The volume of the swim tank in Patience was calculated at about 25 litres, which together with the engine block and connecting hoses would account for an estimated total coolant volume of between 30 and 35 litres. We therefore bought 15 litres of antifreeze to give a 43 to 50% mix. The recommended mix is 50% to cover the very lowest expected UK temperatures.
If you use a hydrometer for measuring the concentration, don't forget that the specific gravity of the mix depends on its temperature as well as its concentration. A 50/50 mix at 70 deg C has a similar specific gravity to a 30/70 mix at 20 deg C. Therefore, according to the hydrometer, the mix will seem to be weaker if measured at engine running temperature compared to the same mixture measured when cold.
Another problem is draining the system, as the bottom of the swim tank is right at the bottom of the engine compartment, so draining it into a bucket just doesn't work! We decided to drain it into the engine compartment bilges and then use the bilge pump to pump it into empty containers for safe disposal. This works up to a point, but it is difficult for the bilge pump to extract the last couple of centimetres, which had to be sponged out into a bucket!
We extracted a total of 30 litres of coolant, which, allowing for some coolant left behind at the bottom of the swim tank and engine block, confirmed our original estimate of 30 to 35 litres in total.
Having drained the system and replaced a couple of the flexible hoses that looked slightly worn, we put the 15 litres of new antifreeze into the system and topped it up with water. Running the engine for a few minutes made sure that the water and antifreeze were well mixed and that any air pockets had been eliminated. A final topping up with water was then carried out.
On the way home we disposed of the old coolant mix at the local recycling centre. Job done!
On the way home we disposed of the old coolant mix at the local recycling centre. Job done!
PS Based on our experience above, do this before it gets so cold that you're the one who needs anti-freeze! Make sure you have enough containers for the old liquid; they should be used only for anti-freeze so label them boldly! Finally, don't forget to wear disposable gloves, as antifreeze is toxic, and dispose of the old mixture responsibly - don't just tip it into the river!
Thursday, 3 November 2011
Winterising
As our third winter with Patience floats into view we've made sure she is prepared for the cold. Out with the water in the tank (revealing a few rust spots we'll be best touching up before the spring), out with the waste tank (pumped out at Ely) and in with the roof gear such as the poles.
Ironically two days after our winterising there was the sunniest and warmest day for a long time, so instead of taking her out I set to with the sander and paint brush and smartened up the area around the top of the starboard side and the roof rail. With harsh sunlight it was difficult to tell how it looked but I'm hoping it's an improvement.
In addition to the rust spots in the tank the sides will need smartening up. The fridge is a bit erratic when lighting and John has ordered a replacement water pump, then I think we can really batten down the hatches for a few months.
You might read the Engineer's Report from last year for a summary of what John has done to keep the engine up to scratch for its winter hibernation.
Patience has acquired a new neighbour in the form of a self-built cruiser, Queen Bea. She does rather loom over Patience but we think in a fight Patience's metal might just win out over Bea's laminated wood. Anyway, it won't come to that if we check the moorings frequently.
Next year we'll consider moving further afield though for how long we need yet to decide. We've thought of exploring the Middle Level or The Nene now that we've seen what the Ouse and its tributaries have to offer but we've become quite accustomed to The Lazy Otter.
Ironically two days after our winterising there was the sunniest and warmest day for a long time, so instead of taking her out I set to with the sander and paint brush and smartened up the area around the top of the starboard side and the roof rail. With harsh sunlight it was difficult to tell how it looked but I'm hoping it's an improvement.
In addition to the rust spots in the tank the sides will need smartening up. The fridge is a bit erratic when lighting and John has ordered a replacement water pump, then I think we can really batten down the hatches for a few months.
You might read the Engineer's Report from last year for a summary of what John has done to keep the engine up to scratch for its winter hibernation.
Patience has acquired a new neighbour in the form of a self-built cruiser, Queen Bea. She does rather loom over Patience but we think in a fight Patience's metal might just win out over Bea's laminated wood. Anyway, it won't come to that if we check the moorings frequently.
Next year we'll consider moving further afield though for how long we need yet to decide. We've thought of exploring the Middle Level or The Nene now that we've seen what the Ouse and its tributaries have to offer but we've become quite accustomed to The Lazy Otter.
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