Juffa is cleaned, tidied and decorated (albeit minimally) in preparation for Christmas and visitors. Pamphlets and tastefully folded towels strategically placed to leave a good and lasting impression of Juffa, or at least that’s the hope. However, leaving the anchorage at St Georges after stocking up on essentials, the port propeller isn't feeling too good, maybe a plastic bag or rope around the prop? Diving to check…there’s no propellor…not the best news just before the holiday period. Snorkelling along along the track out of the anchorage we look in vain for the propeller, at least the visibility is good. Three hours later, a final look before heading back to the boat and the propeller is spotted glinting 5m below the dinghy in broken coral.

We usually have two propellers and two engines. Lots of boats only have one, so just the starboard propeller should be enough you’d think. However, manoeuvring is not always so easy. You have to have enough speed to turn to starboard (right) without the port engine, or make a big loop to port (left). Not so bad when there’s plenty of space but in a crowded anchorage it’s a bit more tricky. Plus the port engine has the luxurious role of heating up our water.

The dry season hasn't quite started. There’s sunny days, wet days, windy days and days with a mixture of everything, but the rain is warm, the wind keeps the biters away and the clouds give respite from the heat of the sun. Dad and Toby join us for ten days of festivities. The marina provides the welcome venue and a chance to acclimatise to life on water over night, then off for a short sail around the corner, anchoring near Calivigny Island. Fun filled days of wind surfing, snorkelling, dinghy rides, eating too much, perfecting pina coladas and opening the odd present or two with only a few rolly anchorages and ‘exhilarating’ sails.

We’ve never travelled inland here before and a trip around the island is great. Things to see: cocoa growing and the chocolate factory (ginger chocolate is rather lovely), nutmeg plantations with labour intensive sorting and processing (ripe when the red mace is visible through the split outer shell - and intrestingly…depicted on the Granada flag…so now we know which way is up), rain forest jungles complete with waterfalls, and of course, rum distilling (although the molasses now arrives in containers, imported as sugar cane is no longer grown). The tasting proves to be a hit though with the male members of the family who make the most of the minuscule tasting beakers by topping up more frequently than expected.

Merry Christmas and Happy New Year.