Here's Dave inspecting his culinary handiwork. With three nights camping and three of us, we each cooked an evening meal and tried to outdo each other in deliciousness. On the menu a la Dave was chicken breasts marinaded in ginger and lime roasted over a bed of hot embers, served with herby sweet potatoes and salad leaves with olives and feta cheese. Dave was most concerned that we shouldn't get scurvy so pudding was a fresh fruit salad.
Here's Dave playing...
And here's our route to the midgiest campsite on earth, on Eileach an Naoimh, the most southerly of the Garvellachs. Within seconds of landing, the wee beasties were eating us alive. Our priorities were headnets, DEET, a smoky fire and then unloading.
It was Robs turn to cook and he produced smoked salmon on oatcakes as an appetiser, vegetable soup starter, followed by tagliatelli carbonara (with loads of bacon and mushrooms) and the piece de resistance, baked on the fire, chocolate brownie with custard.
Day three promised another smooth paddle so we set off on an exploration of the Garvellachs and then island-hopped our way to the Cuan Sound and made for the Bridge over the Atlantic.
Conditions were glassy smooth and we reached the Clachan Sound at low water, fortunately at neaps so there was plenty to float the boats. The final pull of the day was across to Kerrera and a campsite in the Shadow of Gylen Castle.
My turn to cook and the menu was Mexican. An appetiser of jalapeno peppers was followed by spicy bean and chorizo sausage wraps, with avocado salad, cous-cous and sour cream. Pudding was swiss roll and custard.
Next morning we parted company. I was on a tight schedule to get home ready to pack for another trip away so I paddled straight up the Sound of Kerrera back to my waiting van, while Dave and Rob took the scenic route round the island.
A short period of settled high pressure weather made this trip a lovely calm experience. We didn't cover any vast distances or paddle particularly fast, it was just a good chance to chill out a little, cook good food, drink whisky and enjoy the scenery.