Drayke

No mushrooms should be sliced quite thickly so you see them as well as eat them.

Pork Chops with creamy mushrooms sauce Recipe. Learn how to make this recipe for a creamy sauce filled with mushrooms, Worcestershire sauce, onion, and garlic. Servings 4. TOTAL TIME: About 40 MINUTES Ingredients 4 thick-cut, boneless pork chops or pork loin cut into medallions, you can also use chicken breasts,thighs or strips, salt & pepper to taste. 2 tablespoons cooking oil, divided 1 onion, chopped 8 ounces white or brown mushrooms, sliced 1 or 2 clove garlic, crushed 1 tablespoon flour 1 ½ cups chicken stock ½ cup cream 1 dash Worcestershire sauce that's, about a tea spoon. Directions Place a large, deep pan on the stovetop over medium-high heat and add in 1 tablespoon of oil. Liberally season your choice of meat with salt and pepper, then add them to the pan. Allow each side to brown for 3 to 4 minutes, then remove from the pan. Set the meat on a plate to one side. Add the remaining tablespoon of oil to the pan, then add the sliced onion and mushrooms, sauté until they are softened and coloured. Add the crushed garlic to the pan and cook for a minute or 2 longer. Stir the flour into the vegetables, then add the chicken stock. Stir everything together, and then add the cream and a dash of Worcestershire sauce, and stir everything once more. Return the browned meat to the pan and allow them to simmer in the creamy mushroom sauce, lid off, for 10 minutes, or so until thoroughly cooked through, giving it a stir now and again. Serve the meat hot and fresh from the pan, with extra sauce spooned on top. Store leftovers in an airtight container in the fridge. Served over a bed of mashed potatoes with veg, or you can have it on a bed of rice.

Enter lock close gates, move boat back to gates, tie off forward line backwards from bow, tiller over to side of lock that you are moored against and run engine in forward gear, then have crew member on bankside open paddles. I know of a fuel boat that always did it this way and it worked every time. This going up the locks.

This sounds like you have a damaged seal so you can also expect after a sort while for it to start dripping again, so check on a very regular basis, When you squeeze in the silicon only put a very small amount in, about the size of a pea. If you put too much into it you can blow the seal out of its housing, been there done that. There is a thread on here somewhere about these seals, perhaps someone with the know how can point you in the right direction, and even how to replace them with the boat still in the water.

Don't forget to check under the flooring (Bilge) to see how much water is there that will need to be removed.

Just found this topic and thought that others may be interested.

As do the Boatyard on the K&A at Hilperton.

More pictures here www.walkerboats.com

I had the pleasure of selling this one when I was at the T&K marina.

No I haven't and yes I would agree with you that you probably are one of the few that have.

Why do they check if its not mandatory?

No need for a strainer as Gulpers can handle all that sort of stuff, my one has been doing that for about 8 years without a strainer. I do hope I haven't spoken to soon.

Just out of curiosity and as I don't know and I'm not sure if it has been asked before but, what surcharges will someone with a wide beam that is a continues cruiser have to pay? I think C&RT should base the standard licence fee on the length X width of a boat, The same as the EA do, that would seem much more sensible.

Where abouts in Brentford is that as I don't recognise it and I born and bred there 1948-1973. I also went to the gas works on a Saturday morning with me homemade hand cart to buy sacks of coke [not the kind you put in a roll-up] for the week.