> > > > The rule on Rhiannon is that we always have the capability to produce > an emergency meal. Came in very useful on the Worcester & Birmingham > when we got stuck in a lock at Tardebigge for three hours and on the > Avon when the only pub we could stop at only had fizzy beer and main > courses at £14 each.
So do we, but just how long will a Fray Bentos pie last? ;-) -- Neil Arlidge - NB Earnest - Shannon Reg 7410 Our chef always makes sure he has an onion on board as he reckons that with an onion and whatever we have on board he can produce a meal Colin
