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Items on the list that we still need to purchase include:
We have acquired a few minor scuffs during the last season that will require a few repairs. Most of them should flat out and polish back up but one at least will require some filling. Also we have a few holes to fill where the old transom gate was fixed to the superstructure. The new transom gate has fixings in a slightly different position so the old fixing holes need some work to look visually acceptable.
Hopefully this little lot of repairs, maintenance and polishing should take a couple of weekends before Naughty-Cal is relaunched and ready for the 2011 season. It will be the hardest season of boating we have attempted to date, so hopefully, after her spruce up Naughty-Cal will be in a good mood for the rest of the year!!
Torksey Lock
Fossdyke between Torksey & Saxilby
Saxilby Visitor Mooring
Brayford Pool, Lincoln
Now we are really into hire boat country and must be on our guard, fenders at the ready. That said the northern rivers have more of a charm for us with their pretty villages, waterside pubs and windmills a plenty. The first stretch of river from Great Yarmouth to Stokesby is still very tidal and the flow of the water can catch out the unwary, cutting corners on this stretch of river is not recommended as you will soon be left high and dry on the many mud banks.
Our first port of call will likely be the Bridge Inn at Acle. A large riverside pub with a fantastic riverside beer garden with crazy golf, outdoor pool tables and a games room. The food the last time we visited was very reasonably priced and of good quality. With plenty of moorings, we should be able to moor in such a fashion as to make us less of a target for the hirers!!
Now it is time to head further inland. Destination Coltishall and then Wroxham. It will be a fairly long day of cruising with little time to stop or inspect the scenery. The intention being to skip out a lot of the rivers and pick them up on the return leg of the journey back to the sea. Wroxham is also a handy stop for stocking up on provisions from the excellent butchers and bakery and also provides a good night out with takeaways a plenty for the return to the boat.
After the night in Wroxham we will head off in search of the River Ant. The river Ant leads onto Barton Broad from where a number of dykes lead to a selection of different places to see and visit. We will, time permitting , aim to visit a few of these but plan to spend the evening at the Sutton Staithe Hotel. A favourite spot of ours not only for the good food but also the stunning scenery.
Heading further down river our next intended stop will be St Bennets Abbey. The ruins of the former abbey are perfect for exploring and the local fields provide excellent easy walks for many miles along flat fenland footpaths. St Bennets Abbey is the perfect spot for a BBQ, weather permitting and is often quiet and unspoiled.
With the holiday drawing to a close, we are now getting closer to the sea. Our final turn off the river will be to Potter Heigham where the notorious low bridge closes off the navigation to larger vessels. Naughty-Cal may or may not fit through this bridge, we are not quite sure just yet and much will depend on the water levels at the time of our visit. If she does go through we will spend the evening at Deep Go Dyke, a secluded middle of nowhere spot. A nice spot to chill out and unwind. If the boat wont go through we will most probably continue on and head back down river to reach Stokesby Ferry.
By now we will be running out of time and weather permitting will have to head for home. The route home will take in the stunning Norfolk coastline and it would be rude not to drop in at the now familiar port of Wells next the Sea. An overnight stay here for excelent fish and chips, then the following day will be the now familiar trip from Wells to Boston, before heading back up the Witham at a somehwat more sedate pace.
For this one you will need, a packet of ready made puff pastry, 2 chicken breasts, mushrooms, onions or leeks and a packet of phillidelphia cheese (or any other soft cheese) and one beaten egg.
To begin fry off your chopped onions then add the chicken breast. It is best to chop the chicken up into cubes or strips so that it can be distributed through the pasty. Finally add the mushrooms to the mixture and fry for a further five minutes. Whilst the mixture is cooking, take your ready made pastry and roll out into a large rectangular shape. Spread half the soft cheese onto the pastry leaving a 1.5cm border of clean pastry around the edges. Remove the chicken mixture from the heat and stir in the remaining soft cheese to the mixture. Finally spread the mixture out onto the pastry. Use part of the beaten egg to moisten the 1.5cm pastry border then fold the pasty over sealing the edges well. Finally glaze the pastry with the rest of the beaten egg.
Stick the pasty in the oven for 15 minutes on a medium heat and sit back and relax whilst waiting for the pasty to cook. Remove and serve with your choice of side dish.
Tonight we are feeling naughty so will serve this dish with chips and onion rings!!