Friday, August 10, 2012

Monday in Desolation Sound, Tenedos Bay


Day 3, Monday, August 6  
We woke up and left at a leisurely pace.  Pulling anchor was a bit of learning fun. The learning was more in the operating of the anchor winch and moving from the rope to the chain on the two sides of the winch.  Some secret lied within and we were not sure what that was yet.  We hadn’t picked out or next anchorage, so there was a little exploring to do.  We decided to take on some fuel and water as we would be passing by a good fuel dock and figured we could check that off our list.
We sailed a bit in the morning and then went into Refuge Cove for fuel.  I ran into the store to pick up some garlic and mushrooms for our dinner.  Not a necessity, but rather a why not, while we’re here.  Then back out we went to have lunch. 
Lunch was grilled mustard chicken burgers.  I marinated the chicken breasts in Dijon and sweet hot mustards, along with white wine, olive oil and shallots back in Seattle and froze the whole thing for transport here.  The cheddar cheese and Maui onion buns were also frozen and then refrigerated until ready to use.
Around 2:30 we arrived at Tenedos Bay.  It took several tries to find a good anchor spot.  We set anchor and stern tied onto shore.  Marcel had to scale a stone cliff to tie onto a tree but we were safely anchored for the night.  A couple of celebratory beers were had and then they were off in the dinghy to find the trail head to Unwin Lake for a swim.  I remained on board for a little quiet alone time.
On the menu for dinner was Shrimp and Mushroom Cream Sauce Pasta, a Stella request.  During the planning session, I could think of little I might like less than a cream sauce pasta on board the boat.  But as it turned out, it was quite delicious.  I sauteed the shrimp until just pink, only par-cooking them.  Then in the same pan, I sauteed 2 cloves of minced garlic and about ½ pound of sliced mushrooms.  I added about 2 cups of cream and brought to a boil, then added ¼ cup vodka.  I reduced the cream until thick enough to cover the back side of a spoon.  Dinner was served on glassy waters surrounded by warm air. 
The weather has really been amazing.  The water is so warm up here.  We were told it would be, but were skeptical it could be true.  But it is.  It has been warm enough for a swimsuit and cover-up from the time you wake up until you go to bed.  We’ve forgotten what grey and rain feels like already.  Hopefully, it will be some time before we are reminded of it.

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