Dingy Dangly?

Ahoy,
well the Dingy's not lashed to the pushpit anymore, its stowed in the forecabin, where I think it will stay until I can decide what to do with it next.It's taking up more space than I would like, having said this, everything takes up more space than I would like on the Ol' girl. I am currently going over my charts and pilotage books for where I would like to anchor, despite there being many pretty bays, right now I think I will stop for the night either in L'Aber Wrach or L'Aber Benoit the former having much better facilities including a chart agent, which makes it very appealing, (you can't av too many charts!) the Ol' girl could do with some more detailed pilotage notes on North and South Biscay. Despite this I would like to go to L'Aber Benoit, from the information I have it looks like an unspoilt beautiful estuary with some deep water anchorage and a few local shops. I must be sensible though and the detailed information on the Bay is crucial for a little peace of mind, if I decide to go into the Bay of Biscay after all. It should take around 6 hours for an experienced sailor to get from Roscoff to L'Aber Wrach, so with this in mind that's probably around 7 or 8 for me and the Ol' girl, leaving at 8.30am we hope to make it for a little before 5pm, plenty of time to have some Bully Beef and Tatties, shame I'm out of pickle and an early night. Then up early, a petti noir and a look in the chart agents before pushing off to Brest or Camaret-sur-Mer.As for my little grumble those that know me could have predicted I may have had a couple of drinks last night and despite what most people tend to feel I feel much better for it,I even made it to the local market nice and early this morning, for some excellent Brittany pork sausages which I had for lunch with onion and mustard gravy and fresh brown bread, superb. Now can I stay off the sauce, of course I can, I promised a friend I would, much safer that way and I tried sailing with a hangover once, never again. Of course it's not quite so simple, I keep a dry boat so to speak when at sea so there is no temptation, however, last night I picked up a couple of bottles of a very fine drink called Pommeau, made from Calvados and apple juice, aged in oak barrels, it's only around 17% but they are big bottles and it's easy drinking. They come by way of a local magician with such things from the Brasserie Kerav'Ale, thanks Jean-Yves.