Sunday, May 21, 2017

May 1, 2017 Highbourne, Exumas to Royal Island, Eleuthera

We got up early this morning to make our way back to the Spanish Wells area.  Anne-Marie made oatmeal for us to eat on the way.  She just started pouring oats into the water until it was the right consistency.  I still have to measure things.  Maybe it comes from years of exact measurements in dentistry.  Or not many years of cooking. 

Anne-Marie grew up on sailboats.  And she races weekly in the summer.  That means she understands the work that goes in to maintaining a boat.  She insisted on doing something for us while we took the 7 hour trip back to Eleuthera.  We finally agreed to let her clean the stainless steel  bimini and dodger frame in the cockpit.  They always show sings of rust.  We use a product called Never Dull that removes the rust and leaves a protective coating.  The last time we did this was in October in the boat yard in Georgia. 

We usually don’t fish when we go through the more shallow water.  We recently talked to another boater that said he uses smaller hooks and often catches mackerel or snapper.   So we decided to give it a try.  Sure enough, we caught a mackerel.

While I was below preparing lunch, and Anne-Marie was napping, Torben got a little creative with his photography.  He was so much fun to have on board.

We had thawed our snapper for dinner, just in case.  But we were delighted to have snapper AND mackerel for dinner.  Anne-Marie prepared the mackerel with celery, lemons, fresh ginger, limes, seasoning, wrapped it in foil and cooked it in the oven.  Dave sauteed the snapper.  What a feast!

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