Plenty of mod cons
Beyond the gaze of Gongoozlers, is a liveaboard life of luxury
I’m often asked how difficult it is to cook and prepare foods on board. Gongoozlers seem to think that we live without any amenities and are shocked when they learn that we have two cookers – a conventional gas one and our back cabin range, plus a fridge freezer and a microwave.
If I want to shock them further I tell them we also have a full-length bath and shower.
From the outside Harry looks a bit like an old working boat to the unfamiliar and maybe that’s why they expect the very basics of a century ago. Even so, I do wonder how some boaters manage.
It must be very difficult for the occupants of those lonely, tatty old boats that sit listing on the towpath, covered in tarpaulins and peeling paintwork, a waft of smoke from the chimney announcing that someone is actually home.
How do they live their day to day lives, what do they eat and how do they manage? The canals certainly attract a varied population.
This month’s recipe is one that can be cooked no matter how basic your facilities are. You need a source of cooking heat, which could be as simple as your stove top or camping stove, a bowl and a frying pan. Simple, quick and nourishing.