Nynashamn to Malma

The forecast was good so up early and to the fuel pontoon for a refill. I'm finding the fuel prices a bit frightening but actually they’re not much worse than the car. We had to motor tack up Myssingen for an hour or two, somewhat distractedly as my nose started to bleed again. Eventually that stopped, the wind veered a little, we unfurled the jib and started to sail really well; or at least we did when I was paying attention to steering and sail trim. We managed to beat a larger and more modern boat by a considerable, and probably unmerited, satisfaction. The wind continued to veer and free up until we had a fresh following breeze and a somewhat rolly sea but made good progress to Malma Kvarn, one of our favourite places. Off the entrance we tried to furl the genoa and the line jammed in the drum. Kristin had to lower the main under difficult conditions which she managed very well. I then went forward to try to clear the jam. I managed to turn the furling drum by hand, a little at a time while Kristin alternately steered and pulled in the slack line. Luckily we were in an area of clear water. Eventually I was able to pull out the line by hand, a little at a time while lying on the deck and Kristin then retrieved it bit by bit. It was exciting while it lasted. I think we’d pulled too hard on the furling line while the jib sheets were not free enough. We motored in to Malma and got a good place opposite the restaurant. Now we had much enjoyed the restaurant in 2000 when sailing with Sara and David but it had been closed for some years. Now it is open again , starting just three weeks ago with a new chef who owns hotels in Sweden and a restaurant in Nice and who cooks very well. We much enjoyed our dinner there that night.

Also that night I had another nosebleed. Kristin contacted the chef the next morning, who contacted the local health centre and organised a lift for me. I got taken to Gustavsberg, had a minor op there and a pleasant Thai lunch and returned to the boat by taxi. Problem largely solved. We made small gifts to those who’d helped including some of Kristin’s marmalade to the chef. This immediately appeared on the menu as part of a dessert. This consisted of panacotta with raspberry coulee on top and marmalade at the bottom giving a distinct bittersweet kick to the end of the dish. We are immensely flattered by the compliment. We are having great difficulty in leaving Malma. The restaurant food is excellent, the surroundings are beautiful, we have warm water in the lake to swim in and have found strawberries in the woods. However, we are planning an very early departure for ?????