Of late we are spending more hours at sea than we choose to in order to make our arrival date. We are actually about 70-80% at seas these days, realizing how extensive Mexico really is. We feel fortunate when we drop anchor to catch up on a full nights' sleep, otherwise we are pounding up the coast for days at a time.

The seas have been varied. Often we are blasted with 25 knots on our nose, and creeping northward at a sluggish 2 knots. However, whether it's a day of slugging up wind (the majority of the time lately), or a calm breeze, meals are consumed. The rough days can consist of salty snacks or Homer (The Simpson's) food, but other evenings a special entrée is served. In fact, the fish above was caught off Costa Rica, and frozen immediately to retain its fresh flavor. I opened the refrigerator, saw what zest and savors were available, and...voila! As I have said before, no one would ever have considered me a cook, but with no roasted chickens or take-out available, you get creative. Ryan and Wesley now consider me quite the cook, but I just don't know how I will be able to keep on the chef's hat once we return to Ventura. Hopefully, I will keep up a few tricks up my sleeve, and serve some special served entrees on Beachmont.