Arts and Rafts in Newllyn

Hardly a breath in the Bay.......
landing to a waiting lorry for the Elizabeth N.......
its all out scrapping as the gulls pick over sardine snacks left from the boats landing in the night.....
neap tides mean high water is early afternoon.......
now that's what I call lucky.......
the Roseland is diminished in size day-by-day.......
named after the house of the same name in Old Town Newlyn......
a lick of paint is required in some places around the harbour.......
always a good night in the Star Inn if you fancy your hand as barman......
heading off for a tow......
the Chickadee takes the James RH slowly astern.....
make a note for your diary......
and one later this month........
Art and Raft in Newlyn.

Steam up!

One of the old timers, the Anthony is up on the slip again.......
undercover mending is the order of the day, David Stephens senior is kept busy maintaining the Crystal Sea IIs trawls......
one engineer's trailor is a long way from home......
flood waters fill the stream down Newlyn Coombe........
with so much damp in the air Harvey's crab boilers create their own mini cloud.

Monster monk

Plenty of work with new gear for the crew aboard the CarolH.......
one way to use a ring and eye end.......
they'll be BBQing in Porthleven tonight on Cornish Sardines courtesy of Wings.........
summer time meg fishing.......
at 18kg this was one big monk fish.......
the pile of scrap has grown in a day's work on the Roseland........
taking the left-hander too fast, Stirling Harris strews the quay with crab.......
not just a cry for customers, the Star Inn needs muscle for this year's Raft Race tug-o'-war competition, of course, all entrants will be personally vetted by the landlady for their pulling power......
the wind has dropped and she's away, the St Piran gets a Monday morning airing......
one of the quicker 'maiden' voyages, the Lisa Jacqueline doesn't quite get a full trip in on her first trip after a major refit, Pet Downing discusses the work in hand over a mug of tea.

Oven steamed mussels - Wagamma style

1kg of the finest mussels, one leak, carrot and red onion julienned, crushed garlic and fresh ginger, a dash of light soy sauce, a glug of sake (or dry sherry) make individual parcels all tightly wrapped up in foil and popped in the oven for a maximum of 14 minutes at 200°.......
steamed and ready to eat.