On the hook in BVI

It’s been 6 weeks since we arrived back to the British Virgin Islands. We took the first night in Soper’s Hole (West End Tortola) to recover and get some much needed rest. Then we headed to the Bitter End where the boats in the rally would gather through to US Thanksgiving.

This year in Bitter End we opted to anchor instead of taking a mooring (last year they were free to the Dawgs, this year it is a cost of $20/day). Yes, we are cheapo’s. Hey, I figure we can always use the money to eat out or take in a happy hour now and then.

Both Paul and I took in 10 days of yoga. Judie on Rum Runner arranged with a yoga instructor to come to the Bitter End pool deck and take us through our sun salutations, etc. for $5/person. A great deal for an hour of instruction and after 11 days on the water, we all could use a little loosening up.

We also joined in on the pizza party, happy hour at Saba Rock and at the Fat Virgin, homestyle thanksgiving dinner at the Fat Virgin, and a lunch and hike down from Hog Heaven. We also had a musical jam session on our boat with Kalunamoo, Rum Runner and Destiny.

Paul took some time out of his day to aid a fellow boater who had hurt his fingers in a block on the passage and needed a few repairs done to his boat. Luckily for Pete his fingers recovered nicely and the repairs were manageable for Paul.

As our net controller, Bill from Kalunamoo, departed on Thankgiving day, I volunteered to take over as Net Controller for our morning net until the end of November. It was fun to do, Paul did the weather report for it and I did the rest.

As we tired of North Sound we headed over to Little Harbour on Peter Island. Here the water is clear and the snorkeling is terrific. It’s a harbour where you need to stern tie so you are close to shore. We love it there, but the bugs, oh my, we got bites galore, mostly from little flies. While in Little Harbour we got together on Blue Sky with Simplicity (Ralph and Kathy) and Accapella (Martin and Ellen). We had some great appies, followed by my Curried Cauliflower over rice and Kathy’s Apple Pie.

On December 10th we headed to Road Town and picked up a mooring for the night. These are new moorings to the east of the new cruiseship dock at a cost of $30/night or $10/hour. Let me tell you, you’ll never get everything done in Road Town in 1 hour, so even if you are not staying for the night, pay the $30 so you have all the time you need to get reprovisioned. It’s a short dinghy ride to the dock near BVI Yacht Charters, walk through the gate and cross the road to the large Rite Way store. There is also a hardware store and fuel station for Propane within a block of each other. Paul got the propane tank refilled and met me at the grocery store where we stocked up. We take a taxi back to our dinghy for $10. Well worth it when you are buying a lot of heavy stuff.

Later that day we headed into Road Town to the Salty Dawg gathering at Bamboushay Lounge. Here we enjoyed live music provided by the local college music program and might I say a very talented group. We enjoyed a delicious meal with about 80 other Salty Dawgs and their friends and family. It was good to be joined by Linda and Bill from Sapphire who were delayed in their departure and missed all the events in North Sound.

Since then we’ve wandered back to Peter Island, Soper’s Hole, Cane Garden Bay and back to North Sound.  We managed some snorkeling along the way at Peter and North Sound.

On Christmas Eve we watched the Lighted Boat Parade from Saba Rock Bar but were first entertained by an amazing kite boarder.  Sorry about the pic quality but it was dusk just before the parade.

First run directly at us in the bar – this guy is going about 25 mph!

And one more run with altitude.

Finally the lighted boats!

We’re not sure where we are headed next, but we’ll be in the BVI’s until mid January as we have our son and daughter in law coming for a delayed honeymoon on Blue Sky (can’t wait).

APPLE PIE WITH SALTED PECAN CRUMBLE

Apple Pie
Apple Pie

This pie is so easy to make that even I can succeed at this one. I’ve modified it a bit from the original recipe found online at Myrecipes.com. I made this for Christmas this year as dessert. It is pure delight to the taste buds.

Note: Prepare the Salted Pecan Crumble first so the apples are exposed to the air as little as possible. I used a premade pie crust, but feel free to make your own. If you do make your own crust, do this first.

SALTED PECAN CRUMBLE
Ingredients:
½ cup all purpose flour
¼ cup brown sugar
2 TBSP kosher salt
½ tsp cinnamon
Dash cloves (optional)
5 TBSP vegan butter
½ cup pecans
Directions:
1. Pulse all dry ingredients in a food processor 3 or 4 times or until combined. Add butter and pecans and pulse until pecans are ground. You should have a crumbly mixture.
2. Transfer to a bowl, cover and chill until ready to add to the pie.

OPEN FACE APPLE PIE
Ingredients:
1/3 cup sugar
2 TBSP cornstarch
1 tsp nutmeg
1 tsp cinnamon (optional)
Dash of cloves (optional)
Zest of one lemon
5 large Granny Smith Apples, peeled, cored, and sliced/diced
Pie dough
Salted Pecan Crumble

Directions:
1. Preheat oven to 350 F. Combine the first 6 ingredients in a large bowl and mix well, add apple slices, tossing to coat
2. Roll out pie dough and place in pie plate
3. Arrange apple mixture over pastry and top with Salted Pecan Crumble
4. Bake for 50-60 minutes or until apples are tender and topping is golden brown
5. Allow to completely cool before slicing

Sept/Oct 2015

Time flies when you’re having fun.

We keep looking at each other and saying, where did the time go? How is it we are at the end of October already and I haven’t done a blog post since August?

Well, for starters, we’ve had some limited internet along our way, but mostly our blog page has been broken and I need the administrator to fix it (P please and thankyou) so I can post something. At this point I’ll just get the post out and worry about pictures later. That would just take too much time given that we are on the verge of departing for our offshore passage in a few days from now.

To keep it brief here’s what we’ve done since the last post:
August 18-September 5 – Edgartown, Martha’s Vineyard (yes we liked it there and we were also waiting for some of our mail, so we stayed longer than originally planned).
September 5-9 – Block Island, Rhode Island (in the harbour with hundreds of other boats for the Labour Day weekend)
September 9 – New Haven, Connecticut (overnight anchorage only – no going ashore)
September 10 – 16 – Port Washington, New York (took the train to NYC, had guests on board from NYC)
September 16 – Sandy Hook, New Jersey (overnight anchorage only – no going ashore)
September 17-18 – on route to Cape May, New Jersey
September 18-20 – Cape May, New Jersey (attended an outdoor Beer Fest/farmer’s market)
September 20 – Anchored just west of C&D canal
September 21-25 – Silary Bay, Maryland (we had the place to ourselves, enjoyed the peacefulness)
September 25-30 – South River, Edgewater, Maryland
October 1 – 26 – Lake Ogleton, Annapolis, Maryland (We stayed on our friend Jackie and Dan’s private dock, P used Jackie’s workshop and installed a freezer and some shelves. They lent us their car and we got provisions restocked for going south. We got Charlie to the vet for his paperwork. Jackie and Dan pet sat Charlie for 8 days while we went to Canada for Keith & Taryl’s wedding. We are super appreciative of all that our friends from Chill did for u., Thanks so much J & D)
October 26 – 27 – transit to Hampton, Virginia (overnight pleasant sail)
October 27 – 31 – in Hampton, Virginia attending seminars with the Salty Dawg Rally and getting the boat ready to depart for the British Virgin Islands (target date November 2nd weather permitting).

PUMPKIN OATMEAL

Cooler mornings in October have us craving a warm breakfast. We found this recipe and have been making it ever since. Serves 2

Ingredients:
2/3 cup of pumpkin puree (I use 1/2 14oz can)
2 teaspoons cinnamon
1/2 to 3/4 teaspoons ginger
1/4 teaspoon nutmeg
1/16 teaspoon ground cloves
Pinch salt
1 cup rolled oats
1 cup water
3/4 cup almond milk
5-6 finely chopped pitted dates
1 teaspoon pure vanilla extract
1 Granny Smith apple. cored (optional)
1/4 cup walnuts, chopped (optional)

Directions:
1. In a medium pot, heat pumpkin on medium heat for 5-7 minutes, stirring frequently until the pumpkin is reduced by half or a deep golden brown.
2. Stir in spices and cook for another 30 seconds to blend the flavors.
3. Add the salt and rolled oats, water and milk, stirring to bring to a boil. Reduce heat to simmer for about 5 minutes.
4. Stir in the dates and continue to stir while the oatmeal thicken (about 204 minutes more). Remove from heat and put a lid on it for an additional 5 minutes. Meanwhile chop apple into bite size pieces and chop walnuts for topping.
5. Stir in vanilla extract and serve.

Note: if you have no dates, use 2-3 teaspoons of maple syrup for sweetness.