Ya gotta post when you have good interwebs … and not all of us at once.
We are learning as we go.
Here are some snaps from the Exumas.
Ya gotta post when you have good interwebs … and not all of us at once.
We are learning as we go.
Here are some snaps from the Exumas.
I’m getting back to my wanna-be hippy roots and have started growing my own bean sprouts and culturing yogurt.
The initial bean sprout experiment was a success — sprouts sprout twice as fast in the heat of the tropics than in SF.
The cupboard above the freezer pump gets very hot — the freezer pump runs a lot keeping our cold food not-quite frozen in the hot weather. Turns out that this hot cupboard is a great place to culture yogurt. Today’s batch was the best yet — made from Chobani Greek yogurt, milk powder, evaporated milk, a pinch of salt and a touch of gelatine.
On Saturday, we rented a little car and drove along Provinciales. We drove the highway, the length of the island: first to the end of the road on the east and then in the evening we drove to the end of the paved road on the west.
Here are some pictures from the day:
An occasional series of practical recipes to cook aboard using the ingredients at hand.
Wednesday May 30th to Thursday May 31st: At sea between Great Exuma and Turks and Caicos
These were our first full days at sea. It took a while to get used to it. We did watches: four hours during the day and three hours at night. This is when it’s great to be a foursome. Cruising couples have to be on watch half the day, we only had to be on watch for a quarter of the day.
Not much to see: In one of my four hour watches, I saw : one flying fish, one small floating plastic item, two spouts from a whale.
A high point was heaving to and going for a midday swim in flat seas, 30 miles from land where the sea was 15,000 ft deep.