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Companions at Sea
By Capts. Dave and Desiree
04/21/2009, Offshore Bahia Magdalena, North of Cabo San Lucas

We are now spending more days at sea than on land, so our tales are limited, which is a good thing. When we change guards on our nightshifts, we ask one another, "Anything exciting on your shift?" "Nope," is the typical answer lately, which is just how we like it.
No more episodes of the anchor "self-deploying," or any other adrenalin stimulating events.

We have been seeing many dolphins, and just over the last 18 hours have caught two yellowtail fish. We are aware that this passage is good fishing grounds, so we hope to keep our freezer full of fish. Last night was fish prepped in the oven, and fish tacos are on the menu tonight. We are even having Bill's (previous crew) special black beans. Let's hope they come out as tasty as his. We'll let you know Bill.

During these calm hours, we continue schoolwork, do lots of reading, nap between shifts, and just stare out into the blue ocean. One of our recent sighting was the Mexican Navy ship off our starboard. The ship seemed to be patrolling the waters, and since we gave them no reason to approach us, they continued cruising on by. So life is tranquil on the high seas at present, and we are taking in stride these undisturbed times.

“Sailing by Cabo”
By Capts. Dave and Desiree
04/19/2009, Offshore, Cabo San Lucas, Mexico

We initially planned to stop at Cabo San Lucas, but anyone familiar with the "Baja Bash" (heading up the northern coast of Mexico via Baja California) knows you should keep moving while the going is good. So thus being the case, we rallied forward.

We motored in front of Cabo late afternoon. These days we are motoring more than sailing, and actually making some distance in light of the seas being calm and mild winds on our nose. We took a memorable photo, so at least we can say we have been there.

Gone Native Cuisine
By Capt. Desiree
04/12/2009, North of Chamela, Mexico, Pacific Ocean

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.

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