Lady Jazz, Sealine F43, owned by Bernie and Lynn click to enlargeLogging into ybw.com a week ago to catch up with news on the Motor Boat Forum, I found ‘Thepipdoc’ had come into Beaucette Marina the previous evening on one engine having had an engine failure part way across the English Channel.
Wandering around to his berth from Play d’eau the next morning I found Lady Jazz, a gleaming Sealine F43, and met Bernie and Lynn. Bernie, who had only just woken up (it was 9 o’clock already!) told me, ’12 miles north of Beaucette Marina the starboard engine conked out and we slowed to 9 knots. At this speed we were rolling around a bit and the last thing I wanted to do was poke around the engine room so we carried on to Beaucette Marina where Ricky (Marina Manager) came out and guided us in.’
Bernie carried on to tell me that the starboard engine’s Racor filter bowl looked a murky grey, that the starboard tank was only a quarter full and that fuel additives had not been used in the one and a half years Bernie had owned Lady Jazz. This seemed to point to a potential diesel bug problem. Changing the Racor filter click to enlarge
Changing the Racor filter
Later that morning, Bernie changed the Racor filter, bled as much air from the system as possible and after a good cranking the engine started and ran perfectly at 2,000 rpm for 20 minutes. All appeared good news so Bernie cast off to motor the short distance to St Sampson’s harbour to fill up with diesel delivered by a Rubis tanker.
But one mile out of Beaucette Marina, Lady Jazz’s starboard engine failed again leaving Bernie to limp into St Sampson’s where he changed the starboard engine’s fine filter just in case that was blocked as well. Cranking the engine to bleed air from the system, it started. Success? Sadly no. Ten minutes later it began hunting, and stopped.
Confined to the engine room
So, with fuel in the tank, clean Racor and fine filters, something else had to be happening.
Spending the next two days in the engine room, Bernie swapped the fuel supply pipes to see if the port engine would run from the starboard tank. It did. So the tank and its immediate pipework to the starboard fuel shut-off valve was good.
So by deduction, there had to be an obstruction somewhere between the starboard fuel shut-off valve and the starboard engine’s Racor filter.The offending fuel shut-off valve which had to be removed and disassembled click to enlargeUsing a foot pump and a Pela suction pump on the potentially offending length of pipe, Bernie (annoyingly) found it was clear. But thinking about it, that could mean only one thing – the problem had to be with the shut-off valve itself.
That’s the culprit
Having disconnected the fuel valve assembly board completely from its associated pipework and been covered in diesel whilst doing it, Bernie attacked the valve. Lo and behold, it was jammed with something looking like material which took an age to pick out. Was it a bit of rag? Was it a cigarette butt?
But having re-assembled the board, the engine wouldn’t start. It wouldn’t even crank. Why? With constant cranking over the last few days, the started motor had burned out.
At this point, St Sampson’s Marine and General stepped up to the plate and in no time at all had provided a new starter motor at almost the same cost as a rebuild. Perfect!Problem resolved, Lynn and Bernie can enjoy the rest of their holiday click to enlargeWith the new started fitted, the fuel shut-off valve cleaned out, all eight pipes of the fuel valve assembly board reconnected, fuel in the tanks together with a good dose of Grotamar 82 additive, the starboard engine was obviously relieved and burst into life.
The rest is history.
Piers
from the Engine Room of Play d’eau
Fleming 55
You can get in touch with us any time by using our Contact Form.
Parmesan Diamond crisps They’ll go as fast as you can serve them! click to enlargeThese Parmesan Diamond crisps are so, so more-ish. Great with drinks and they’ll disappear the moment you serve them amidst many ‘wows’ of praise.
Ingredients
75gm Parmesan (Parmigiano-Reggiano to give it its correct name)
75gm Grana Padano cheese
Optional – sesame or poppy seeds for a final dressing
Technique
The ‘Dos’ and ‘Don’ts’ of making Parmesan crisps.
Do use both types of cheese – Parmesan only is too strong
Don’t use ready grated cheese – it just doesn’t work
You’ll need
Form a 1cm deep round leaving a 5cm margin around the edge of the pan click to enlargeCheese grater, dinner plate or small bowl, non-stick frying pan, kitchen paper, spatula, kitchen knife, chopping board.
Making Parmesan Diamond crisps
Grate the two cheeses onto the dinner plate. Using your fingers, gently mix them up.
Sprinkle the grated cheese onto the frying pan to form a 1cm deep round leaving a 5cm margin around the edge of the pan. Tamp it down just a bit.
Place on a low to medium heat.
After a while you’ll see the cheese start to melt, then bubble, and the edges will start turning a light brown.
If you want to flavour the crisps, add a sprinkling of the seeds at this stage.
Keep going and wait until the bubbling has almost stopped.The cheese will start to melt, then bubble, and the edges will start turn a light brown click to enlargeRemove the pan from the heat and place it on a heat resistant surface.
After a minute or so, the pan will have cooled a bit but the crisp will still just be pliable. Slide a spatula around the outside of the crisp and gently prise it out of the pan.
Place it on kitchen paper for a few moments to remove any excess oils before moving it to a chopping board.
Slice it into 4cm strips and slice again, diagonally to form your Parmesan Diamond crisps.
To keep their crispness, eat them soon after making. Mind you, as quickly as you serve them they’ll go!
Perfect!
Let us know how you get on – you can get in touch with us any time by using our Contact Form.
Piers and Lin
from the Galley of Play d’eau
Fleming 55
Wait until the bubbling has almost stopped before taking the pan off the heat click to enlarge
Remove from the pan and place the crisp on kitchen paper to remove excess oils click to enlarge
After much encouragement, Lin and I have decided to add a section on ‘Cooking onboard‘.
The first recipe will be Parmesan Diamond crisps which are really simple to make and so rewarding.
Over time, we’ll share the good – what we’ve learned works really well; the bad – which encompasses the limitations of a boat’s galley and how we overcome them; and finally the ugly – dedicated to what not to do!
We also intend to add comments on any restaurants we eat at during our cruising adventures.
Have fun, and let us know how you get on.
Piers and Lin
from the Galley of Play d’eau
Fleming 55
Rose (violet) garlic, the best of all garlics, at Paimpol’s farmers’ market, Brittany click to enlargeEating out appears to be the choice of many boaters rather than cooking onboard. Whilst away, it’s a holiday in itself not to have to cook but we sometimes we come away disappointed with the fare we’ve been served.
Despite the ‘effort’ involved, preparing an exciting meal onboard, full of mouthwatering flavours can be such fun and so rewarding.
I mean, after you’ve moored up and decide to go exploring on foot, search out the world of the local farmers’ markets and supermarkets and explore their great produce. In France especially, you are spoilt for choice with seafood galore, vegetables, cheeses, speciality vinegars, wines, breads – just smell the aromas. Is your mouth watering yet?
Making it fun to cook onboard
Over the years, Lin and I have developed some specific solutions to cooking onboard and making great food. So we’ve decided to share this by adding Cooking posts to get you going.
We’ll start soon by adding posts under a new ‘Cooking’ category on quick and easy ‘wow’ goodies such as Parmesan cheese crisps before becoming more adventurous. We’ll also be adding ‘food goodies’ when we come across good sources at the various ports we visit and, when we want a break and really don’t want to cook, we’ll add comments about the restaurants we visit and recommend – or otherwise.Cherries, peaches, melons…. whatever you want at one of the many fruit stalls click to enlargeSo, if you use any of our ideas and find you like your initial creations, do keep going. Much is about simple technique and preparation with nothing too complicated or time consuming.
Keep going!
As I’ve said, we’ll start with simple ‘nibbles’ which go really well with early evening drinks. If they work for you, you can then decide to start climbing the ladder with our starters, main courses and finally, desserts.
Our experience is that there’s nothing like sharing an on-board prepared meal with newly found boating friends from neighbouring berths.
Wine, conversation and laughter all flow amidst the high praise the chef receives.
Best of Breed ingredients
We will keep our Best of Breed ingredients page updated as and when we find worthy and outstanding products.
Something to share?
If you’ve found a recipe that works for you onboard, please send it to us and we’ll publish it for you. Whether it’s simple or complex, let’s get cooking!
Inspiration
We’re often asked where our inspiration for cooking comes from. Lin’s been cooking brilliantly for many years, but for Piers, it wasn’t until he attended a five day course at the Ashburton Cookery School accompanied by Kim Hollamby, that his love of cooking took off.
To our delight, the Oyster Catchers we’ve always known at Beaucette, are still resident.
These beautiful birds with their long, bright red beaks, red rimmed eyes and pink legs, hammer around the marina in small groups at terrific speed with rapidly flapping wings, seemingly making as much noise as they possibly can with their loud whistling calls, acting just like angry teenagers.
The Oyster Catcher is a large, stocky, black and white bird, and contrary to its name it eat cockles and mussels by prising them open with its tough beak.
We just love watching and listening to them. The RSPB has a good recording of their call.
The pics I took were with a 300mm lens so please forgive the poor quality!
Piers
from the Saloon of Play d’eau
Fleming 55
You can get in touch with us any time by using our Contact Form.
An Oyster Catcher – master of all he surveys click to enlarge
Let’s see now, what can we do next? click to enlarge
Dave of Yacht Invictus (née Akemi) cooking my birthday breakfast click to enlarge
Today I was 65 years old and qualified for my free bus pass!
Birthday Breakfast (and a duck egg)
After my 12 birthday cards had been opened and displayed, there was a knock on the side of the boat. ‘Piers – you awake?’ Dave of Yacht Akemi had sent an envoy (Nick Blampied who was working on Dave’s yacht) to invite me to a birthday breakfast of bacon and eggs.
Arriving on Akemi, Dave announced that since I was ‘birthday boy’, I would be honoured by being given his last duck egg!
A few moments later and a plate was passed to me with acres of crisp bacon topped with the colossal duck egg all sandwiched between two slices of bread. How luscious and decadent.
Having licked my fingers (and the plate – for which I make no apology) and washed it all down with some good coffee, we started swapping flying stories before it was time to return to Play d’eau.
What a great way to start to start the birthday celebrations.
Birthday Lunch
At 1330, accompanied by my sister Hilary and brother in law Christopher, Lin and I climbed the pontoon walkway to The Restaurant at Beaucette Marina to meet some Guernsey friends, David and Diana, for another round of eating excellent food and drinking even more good wine.
Many hours later and full to bursting, we all left the restaurant for tea and coffee on Play d’eau.
Birthday dinner
Birthday dinner? Needless to say, none of us felt we could eat anything more. We were full to the brim. Instead, we watched the gripping DVD (Invictus) before falling into bed.
What a great day, and boy, it’s a hard life being 65.
Piers
from the Saloon of Play d’eau
Fleming 55
You can get in touch with us any time by using our Contact Form.
Duck or chicken egg? No comparison click to enlarge
Shell Beach with the family playing cricket click to enlargeWow! What can I say apart from thank you so much to Lin who had arranged days and days of celebrations involving all my immediate family to come to Guernsey for the long Bank Holiday weekend and beyond for my 65th birthday.
For months, Guernsey had been suffering from rain and strong NE’ly winds, but as soon as the family began arriving the winds died down, changed direction to blow from the west, and best of all the sun appeared and shone bright and strong in clear blue skies. I had no idea that Lin could arrange the weather as well….
Our four sons and their families began arriving on Monday 29 April. My sister and brother in law, Hilary and Christopher Finzi, and two of our dearest friends, John and Beryl, arrived on 2 May with the last of our children the next evening. Rather than all 17 of us staying on Play d’eau (!) Lin had block booked us all into holiday apartments in L’Erée on the south west coast of Guernsey.
So what happened?
Whilst waiting for everyone to fly in over the next day or so, we spent time on the beach with the children playing cricket, digging for Australia, making dinosaurs out of pebbles and hunting for shells, especially the Cowry.
Friday 3 May
With blue skies and a hot sun, we all took the Trident Ferry from St Peter Port to Herm and had the most wonderful day on a virtually deserted Shell Beach. Whilst we all walked from Rosiere Steps, Kiffer, my brother in law who has difficulty in walking, was driven by Rose, the Herm gardener, on her quad bike.
We spent the day hunting for Cowry shells, playing cricket, eating picnics, trying our best to devour all the luscious Herm ice cream on sale at the Shell Beach Café, and covering ourselves with anti-sun burn lotion.
At 1600, Rose returned to collect Kiffer and we caught the 1635 Trident Ferry back to St Peter Port.
Saturday 4 MayCelebration lunch at Pier 17 click to enlargeFrom L’Erée, all 17 of us caught the 1102 bus to St Peter Port from where we took the short walk to the Pier 17 restaurant where we were greeted by Chef Seamus. With the best table overlooking the harbour, we ate and drank to our hearts desire (and a bit more) from 1130 to 1600. The food was really excellent and the wines just perfect – especially the Zinfandel!
Sunday 5 May
After a ‘gentle’ start to the day, 15 of us boarded Play d’eau, donned lifejackets, listened to the skipper’s brief, and cast off bound for a round trip to see Herm’s Shell Beach from the sea.
From Beaucette, we threaded our way along the Corbette Passage and Percée Passage before heading for Belvoir and Shell Beach.
The sea was flat calm under blue skies and another hot sun. It doesn’t get better than this!
That evening we had a huge BBQ, eating large quantities of the Perelle Butchery’s gorgeous sausages and burgers hunted out by daughter-in-law Charlotte who’d negotiated a good price for the unusually large order!
Monday 6 May
After a morning under another hot sun on the sand at Port Soif playing endless games of cricket (I haven’t had so much exercise in ages), our sons and their families headed for the airport for their various return flights to the mainland. Many big hugs and tears of goodbyes were made amidst cries of ‘when are we coming back?’ from the grandchildren.
With our children and their offspring gone, it was suddenly quiet. Too quiet – we were missing the grandchildrens’ endless laughter and chatter. However, a sumptuous supper was prepared and devoured before we tried to watch a movie but in truth, we watched the opening credits and fell asleep.
The next few days were taken up with shopping, walks, working on Play d’eau, and eating at La Nautique.
Thursday 9 MayEn route in Play d’eau to Shell Beach heading between Herm and Jethou with Sark in the distance click to enlargeJohn and Beryl caught the Blue Islands 1325 to Southampton. I say ‘caught’ but they almost didn’t. We were so involved in chatting in the airport lounge that we became oblivious of the time until Lin suddenly said, ‘You must go.’
Hurrying to Departures, we said our tearful goodbyes and they disappeared towards security. As Lin and I went back upstairs to watch them leave, we heard the PA system calling for them. A few moments later, an even more urgent request for them was broadcast with the threat they’d be offloaded if they didn’t appear immediately. Where were they?
Finally, we saw them hurrying toward the small Jetstream aircraft with John trying to hold his trousers up! Apparently, he’d kept setting the alarms off in security and despite many searches and frisks, nothing could be found. He hadn’t even had time to put his belt back on….
What next?
My sister and brother in law are staying on for a while. With my birthday on Sunday, we’ll be eating at The Restaurant at Beaucette Marina and next Thursday we’ll take the Condor fast cat to Jersey for a few days.
What it is to be 65!
Piers
from the Saloon of Play d’eau
Fleming 55
You can get in touch with us any time by using our Contact Form.
Shell Beach Cafe click to enlarge
The gorgeous colour of Herm lichen click to enlarge
A deserted Shell Beach as the family hunts for Cowries click to enlarge
My sister Hilary and husband Christopher Finzi on Shell Beach click to enlarge
Grandparents and two grandchildren hunt for Cowries click to enlarge
The hunt for Cowries intensifies Herm ice-creams are dependent on the result! click to enlarge
‘Found one!’ click to enlarge
…and the winner is? click to enlarge
Diccon takes aim… click to enlarge
…and scores the first ‘six’ with a brilliant stroke! click to enlarge
Our dear friends, John and Beryl always insist on paddling click to enlarge
Golden sands, golden Beryl click to enlarge
Would you like some of my seaweed? click to enlarge
Lin with one of our four grandchildren! click to enlarge
About to leave Shell Beach after a glorious day click to enlarge
Boarding the Trident for St Peter Port after Rose had driven Christopher to the dock on her quad bike click to enlarge
Our eldest son’s two children click to enlarge
Lin and a tired granddaughter arriving at St Peter Port click to enlarge
Two tired Mums after the day on Herm click to enlarge
Leaving Herm on the Trident Ferry after a glorious day in the sun on a deserted Shell Beach click to enlarge
Adam starts with Champagne and Charcuterie click to enlarge
I always wear my Aunt’s sunglasses click to enlarge
Uncle Toby with an armful of nephews click to enlarge
This is my bestest uncle Adam click to enlarge
Adam and Didi click to enlarge
Do I have to share him? click to enlarge
Our 4 sons & 4 grandchildren click to enlarge
Creativity in sand and pebbles click to enlarge
‘Almost through to Australia’ click to enlarge
Didi with two of our grandchildren at L’Erée click to enlarge
Two cheeky weasels click to enlarge
Come on Dad, let’s get going…. click to enlarge
Leaving Beaucette through its narrow entrance click to enlarge
Almost through…breathe in! click to enlarge
Our eldest son sizzles the sausages for a BBQ click to enlarge
Andy Craig of MEI resolves the Simrad AP 70 autopilot problem click to enlarge
In my post ‘The Finishing Touches’ I hinted at a major problem between the Simrad AP70 autopilot, the Furuno satellite compass and NavNet3d electronics, and that I’d report on it once it had been resolved.
As the customer, I was faced with having to leave for our summer cruise to the west coast of Brittany with no autopilot. Not a good idea, especially having spent the winter refurbishing Play d’eau which had been featured by MBY in their April 2013 issue.
Who were the stars in understanding customer service and resolving this customer issue? Andy Craig and Jim Staig of MEI Ltd whose website is Electronics on Board.
The problem
Whilst in Auto, the Simrad AP70 autopilot would go into alarm every few hours stating the steering compass information had been lost.
This would sometimes be amplified in nuisance by the Simrad AP70 refusing to go into Auto or Nav at all, for the same alarm reason.
The Customer Service
Bear in mind that all the Furuno kit is tried and tested whilst the Simrad AP70 is the new boy on the block with Play d’eau having the second.
Also bear in mind that Customer Support at Simrad relies on one person alone, who has to cover every product made by Simrad, Lowrance B&G and Navico.
So what should be said about Simrad’s response? Let’s just say that the Simrad AP 70 was a new product and had not had the benefit of months of sea testing in anger, and their Customer Service desk (one person) is heavily overworked.
What did MEI Ltd do?
MEI was brilliant. They said the words any customer would want to hear. ‘Leave it to us, Piers, and we’ll sort it – we will.’
So last week, I collected Andy Craig from St Peter Port’s Condor ferry terminal and we drove to Play d’eau.
Before tasting his coffee he was already laying out his plan of attack. ‘First, we’ll blueprint what equipment is outputting what sentences in case of data collision. Then we’ll install a new cable from the satellite compass direct to the Simrad AP 70 autopilot to by-pass the Furuno NavNet3d, and finally,’ he added with a wry smile, ‘I have a software update from Simrad to install, yet no one at Simrad seems to know what the changes to the software are….’
Has it worked?
It appears to have been successful. Why do I use the word ‘appears’? Because I’m naturally cautious, nothing else.
So full marks have to go to MEI Ltd who kept on the issue and made sure they resolved it.
MEI Ltd
MEI Ltd are authorised Dealers for Furuno, Simrad (Navico), Raymarine, Garmin, Intellian, ICOM, KVH, Actisense, and the list goes on.
MEI regularly installs on leisure and commercial vessels in the UK, the south of France, Majorca, Minorca, Antigua and Corfu.
John gives us another lobster fresh from his pot click to enlarge
‘Like another lobster, Piers?’ asked John as he extracted his latest catch from the lobster pot he keeps in the marina near to Play d’eau. Did I hesitate?
John, who lives on his sailing boat, White Magic, keeps his pot tethered to the pontoon and although only 6′ from the granite side of this former quarry, it’s a sheer 85′ straight down to the bottom.
So this is our second lobster from John in two days. What a life!
The family on Boxing Day 2008. Maia was born in June 2009 click to enlarge
… the first contingent of our family arrives for the celebrations of Piers’ 65th birthday.
The actual date that he becomes officially old is 12th May. However, with a bank holiday on 6th we have all the family able to enjoy a long weekend, with some coming earlier and some staying later.
No, they are not staying on the boat – it’s not that big! Instead, we’ll all be staying in a block of Holiday Apartments where I’ll be able to enjoy a soak in the bath again!
We will be having a celebration lunch at Pier 17 on 4th – an ideal venue at the end of Albert Pier in St Peter Port. The food is really excellent and the views are such that our four grandchildren can watch the harbour’s comings and goings when they tire of adult conversation.
There will be 17 of us from 3 generations, ranging from Piers’ brother-in-law at 79 to our youngest grand-daughter who is 3 (correction – 3 & 3/4 – see comment below). It will be great having our four sons here with their families. Last time we were all together was Christmas which seems a long, long time ago. As an aside, our eldest has his birthday on May 12th as well!
Lin
from the Saloon of Play d’eau
Fleming 55
These were the voyages of Piers and Lin du Pré aboard their Fleming 55
