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43 53.7N 15 9.6E July2003 Looking westward from the top of the white cliffs there is only sea-the Adriatic sea-but eighty miles over the horizon is Italy. The walk up from the landing stage at U Mir is steep and stony but apart from the seascape there are views of the white cliff running NW/SE.
U Mir is a bay on the southern shore of the deep inlet that runs some 4.5 miles into the southern end of Dugi Otok and forms the largest part of the Telascica National Park. In early July there were plenty of vacant mooring buoys and when the park warden came to collect the mooring fees he explained that the 40 Kuna were for two nights-£2 a night.
After skinny dipping in the warm clear water I took a photograph of Liz taking a shower on the stern but I’m forbidden from publishing it on the web which I think is a great pity. With no fresh meat to be had I rifled through the stores and found a tin of salmon given to us by the Contessa in Farno and decided on salmon fish cakes with a green salad and Liz’s salad dressing. Toni had had some fresh parsley and some fruit to go with yoghurt for a pudding.
What you need for two people. 4 decent sized potatoes, peeled and boiled in salty water. Whatever green salad is to hand. I included some tomatoes. Milk, butter or creme fraiche. 3/4 olive oil, 1/4 wine vinegar, 1tsp mustard, 2tsp honey and crushed garlic to taste. Tin of salmon. Chopped parsley. Fruit. Yogurt What you need to do. When the potatoes are done , drain them well and mash them with your choice of milk, butter or creme fraiche. Mix in the salmon complete with the juices from the can but try to leave recognizable pieces of salmon. Fold in the chopped parsley. Take handfuls of the mixture and form them into a circular fishcakes about 2cm thick. Coat the bottom of the frying pan with oil and fry the fishcakes gently until a crisp layer forms and then turn them carefully and do the same on the other side. Serve with the salad and dressing. - |
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Liz and I walked a little north west and then cut back down to the anchorage along what I took to be a firebreak which was also a pasture to a family of donkeys. Through the gaps in the trees the boats were clearly visible. Since it was getting close to Happy Hour we cut back to the landing stage or more precisely the bar at the landing stage and I asked the barmaid if we could have a plate of chips with our pint and a half of beer. She returned with a half for Liz and she put a pint and an extra half in front of me explaining that I was to have extra as I was so charming.
Ashore there was the bar, a restaurant and a toilet and that was it. The only shopping was from Toni’s supermarket which came round on a small boat when Toni could be persuaded to leave the bar.