Wintery everyday life in the houseboat marina

Writer: Helena Bergström

What a winter we are having this year! We usually joke that ”in Stockholm it's only winter for a week” and the like, but it's not really possible to joke about this year. The winter goes on and on!

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Winter in the houseboat marina

This week we had a meeting with a partner who, in between the topics of the meeting, expressed his genuine concern about how we manage in the houseboat... ”Isn't it cold?”

We can assure anyone who is worried that we are warm inside - often warmer than some large houses. We have underfloor heating, radiators and an air source heat pump. Some days we get the idea of burning in the stove too - then it will be very hot! Here you can read a bit more about houseboat life in winter:

Like living in a house... but not!

Although we are warm inside our houseboat, winter naturally brings some special conditions. We have to look after ”our house” and there can be completely different things to think about and discuss in our neighbourhood, compared to living in a villa or apartment...

  • Wow, it was so slippery on the gangway today! And on the jetty perhaps ...?
  • Aren't the wheels of the gangway banging unnecessarily against the jetty? We probably need to sprinkle some coarse salt to get rid of ice ...
  • ”How much ice do you have around your boat?” We must ask Pampas to start the third ”propeller”, so our ice-free marina remains ice-free!

Good food brightens up your life

As you may know, Peter loves to cook. When we're living our everyday lives, with lots of meetings and work at the computers, home-cooked dinners are our highlights. Sometimes it's extra tasty (and pretty!) and I'll take a photo. Here are two lovely meals from the past week:

Honey marinated chicken thigh from farm chicken, cooked in the oven (thermometer 85 degrees closest to the bone) together with baked sweet potatoes, haricot verts (cooked in rapeseed oil in a pan, on low heat), cream of goat cheese, green peppers and feta cheese.

Fillet of beef cooked in sous vide (53 degrees with rapeseed oil, crushed garlic and thyme), browned over high heat in a frying pan, with haricot verts, asparagus (cooked on a low heat), mushrooms (cooked on a high heat) and béarnaise sauce (ready-made).

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This week: Grateful for ...

This week has been up and down. We ordered a parcel, but never received a text message, and the parcel was returned... Annoying and inconvenient! At the same time, we have had some good meetings, and Peter has been to the dental hygienist, without any problems. That's something to be thankful for, isn't it? What are you grateful for this week?

The week ahead

I hope you read Anna Nilsson Spitz's report on Mali? Sooo interesting! Part 1 on Mali can be found here.

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And now, what's next? We have a lot of mixed posts coming up, written by us and others: motorhome fair, music memories, Sicily, press trips and much more! Don't miss checking in here every day (we always publish at 06:00) or subscribe to our newsletter!

Did you miss the last Friday Blog? Read it Projects, walks and TV series

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