and the whole simmered until the potatoes are cooked, and the water absorbed. The miser was supposed to eat the potatoes one day, mashed up in the liquid, keeping the slices of bacon to be eaten out the next day with plain boiled potatoes. The poet Lynette Roberts, who spent her final years from 1989 in Ferryside and is buried in the churchyard in Llanybri, wrote about making cawl in her Poem from Llanybri (1946), as follows: In the village when you come. At noon-day I will offer you a choice bowl of cawl Served with a 'lover's' spoon and a chopped spray Of leeks or savori fach... Gilli Davies notes that: ..it is not so long ago that almost every meal in rural Wales included cawl in some form or other. Fresh herbs, often winter savory, was grown near the back door so that it could easily be picked and added to the cawl. Only salted meat would have been available, and oatmeal, mixed with a little water and stirred in, was added to the cawl to make it go further. Sometimes cooked oatcakes were crushed and added to a bowl of cawl that had been reheated three or four times, and served at breakfast time. In cold weather cawl would be followed by apple or plain dumplings, made by mixing flour with a spoonful of cawl to make a thick paste. The paste was then spread around an unskinned apple and left to simmer on top of the soup. The Marketing and Tourism department of Carmarthenshire County Council has developed a Cawl Crawl, this is a themed route that people can follow and includes establishments in Carmarthenshire that make their own individual variations on the traditional cawl dish. Fish Carmarthen Bay sweeps from Gower to Tenby and is the delta for the Carmarthenshire rivers which have excellent fishing: the rivers Towy, Teifi, Afon Cothi and Taf. The ancient craft of coracle fishing can still be seen on the river Teifi, especially between Cenarth and Cilgerran, and on the river Towy near Carmarthen. Sewin is known as the prince of Welsh fish. They feed more locally than salmon and hence are more distinctive from region to region, with a pale, pinky flesh and a high oil content. The season begins around Easter and ends in the summer, with the largest fish having the earliest run up the rivers. Sewin