LET HIM EAT CAKE

A train ride brings a break from the nor­mal rou­tine and is cel­e­brated with a treat for the Cap­tain

Canal Boat - - Back Cabin - Vicky Blick CB

Ap­ple and al­mond cake, as it hap­pens, and it’s de­li­cious – per­fect for tea or as a pud­ding

When the op­por­tu­nity arises in the form of a safe and lengthy morn­ing spot, it’s great fun to leave nb Harry moored and spend time on the bank en­joy­ing ‘terra firma’ for a change. We reg­u­larly try to have a week­end away, ex­plor­ing parts of the coun­try where the canals didn’t reach to use our old codgers’ train tick­ets or free bus passes.

The ex­cite­ment for me is the out­ward jour­ney rat­tling along on the train with no mo­tor­way hold-ups, beau­ti­ful vis­tas and snacks a few car­riages away. Trains do def­i­nitely take the strain of travel. But all the time we are away from the boat, I’m miss­ing my rou­tines, my cosy comforts and wish­ing I was on board again where we have ev­ery­thing we need at arm’s length ex­actly as we want it.

We live in our own lit­tle zone with ev­ery­thing or­dered and in its place. At bed­time my read­ing glasses, glass of wa­ter and book are on my bed­side shelf. The read­ing light is ready at the flick of a switch and my comfy mat­tress with crisp cot­ton sheets awaits me. And, although a lot of you might dis­ap­prove, our lit­tle dog Brian snug­gles up against me shar­ing his warmth like a ca­nine hot wa­ter bot­tle.

Once we re­turn to the boat, we are back to a more or­dered, gen­tle sort of life.

Back to the rou­tines of pre­par­ing meals, do­ing the dishes and clean­ing. That is what’s good about hol­i­days. It’s a break from do­mes­tic chores and even though we of­ten feel as though we are liv­ing a con­stant hol­i­day, we do still have to do the daily mun­dane jobs, such as cook­ing and pre­par­ing the three meals a day rou­tine along with those lit­tle ex­tras for the Cap­tain.

The two things he en­joys the most are cakes and pud­dings and for­tu­nately this month’s recipe for an ap­ple and al­mond cake will dou­ble up as ei­ther. It is just so de­li­cious as a cake or eaten as a pud­ding, warm with cus­tard or crème fraiche.

‘Once we get back on the boat, we are back to a more or­dered, gen­tle sort of life’

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