Monday, June 10, 2019

May 22, 2019 Exploring Spanish Wells, Eleuthera

 We explored Spanish Wells by golf cart today.  Dave stayed at the boat to make water and start getting some things ready for crossing back to the states.  Devyn and I checked out a few stores.  She found a Bahamian cook book and a coconut curry spice. 

We stopped at an outdoor food stand and bought “scorched conch”, which was conch salad.  We sat at the beach and enjoyed the salad, Devyn’s first.  It’s made with pieces of conch, chopped onion and tomatoes, citrus juice and spice.  Usually the sauce is lime and orange juice. 
food stand

bone fishing-fly fishing catch and release

 After touring the island and picking up a few groceries, we went to the Sandbar for a late lunch.  The Sandbar is on Russel Island connected to Spanish Wells with a bridge.  Since it’s mostly residential, Devyn felt she could try driving the cart on the left side.  She did great.

We enjoyed a grilled wahoo dinner at this outdoors restaurant on the beach.  Then we enjoyed their hammocks for awhile.  Back in Spanish Wells, we walked the beach and sandbars at low tide.  Dave met us with the dingy, and we returned to the boat for mahi dinner and packing. 

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