We took off from Turtle Bay at 0545 with no wind so we kept the motor on for the next 5 hours making good time heading South. By 1045, the winds finally showed up. Not much but we took the 8 to 12 knots and raised all the sails and took off at a mighty 3.5 knots. It was slow, but it was free. We pushed on, enjoying the sunshine and the warm weather marveling that here it was, the day after Thanksgiving and we were in swimsuits and working on our tans.

By 1500, the winds had died down to next to nothing so on came the motor again and on we pushed towards Bahia Asuncion. We pulled in and dropped the anchor at 27 08.347N 114 17.276W just as the sunset. There is a young lady here that looks after cruisers called Sirena and she answers to all call made on VHF 16 and helps get people like us anchored and does what she can to help us out. She'll even take you on tours of her fair city. We called her as we entered the bay and she told us where to anchor as 9 foot swells are due here tonight. That's a lot of swell, let me tell you. The winds had started to build just as we entered the harbor so we dropped the anchor and let out plenty of chain to make sure we stayed put. We'll see what the night brings, but the winds have dropped to next to nothing and that is fine with us.

We've covered 2160 miles since we left Port Townsend, with 56 added on today to our total. That puts us to almost 5,000 miles since we left on April 3 for Alaska. James, the new Hydrovane did his job today and steered us perfectly as we sailed South. He's been a great addition to the crew and he doesn't eat Amps like his big brother.

Let go back to yesterday when Tracy made the wonderful pecan pie. Instead of being on a boat, you're in your house with the same space and equipment. First, you have to gather your supplies to make the pie. There is no pantry in your house so you have to try and remember where you stored everything. Of course you made a list of everything you brought home, but some times you got rushed and things didn't get added to the list. OK, the flour--try under the sofa in the livingroom. Nope, how about in the den. Got it, oh yeah, don't forget to check for the bay leaf you put in to stop the weevils from ruining it. That happens out here in the heat. OK, on to the pecans-- oh, yeah, I put them in the basement so they will keep dry and cool. The Karo Syrup, Hum, where did I leave that. Oh yeah, it's up in the bedroom closet on the floor behind the boxes of cereal. On a boat, nothing is like in a house. Every square inch of space has a purpose and needs to be utilized. There is no pantry where you can just reach in and there it is. The Crisco was two years old but still fine. Every time you use something, you have to put it on a list if you want to make sure you pick up more the next time you are out getting provisions. That could be two weeks away and it is bound to be forgotten that you need more of something. There are no 7-11's or Cirlce K"s out here. Oh, I forgot, the roller to make the crust has some black marks on it from where I left it under the floor boards in the galley. There must be a leak in the pipes. I'll have to check that later.

Back to the kitchen(we call it a galley) to whip it all together. I forgot, there is no electricity in the galley, I have to go out and start the generator so the mixer will work. Now the galley is about the space of the inside of your guest room closet. About 6 foot by 5 foot if you are lucky. Counter space is rare, so you had a board made to cover the top of the stove and the sink is the best place to put the dirty dishes so they don't fall on the floor during the next earthquake. Remember, your house is in an earthquake zone and could move at any time and there is always the possibility of an bunch of wind coming up that will shake everything you have out on to the counter. To make it easier, the stove is suspended on a rod so it can swing back and forth if a quake happens. Unfortunately, when you open the door to the stove, that lowers the front of the stove(remember, it's on a rod to hold to level?) and everything you had piled on top(counter space is limited remember?) flies at you and crashes to the floor and make a nice mess. Oh yeah, you forgot to put out the pins that hold the stove in place and keep it from rocking. The stove is heated, but only in the back of the oven(propane)--not all the way around, so when you put in the pie(or what ever you are cooking), the rear of it gets cooked faster than the front. So, every now and then, you have to open the door and spin the pie around so what was in the front is now in the back. Now don't forget those pins again. Boy, baking sure is fun, isn't it?

This is what Tracy goes through every time she cooks or bakes in the galley. Nothing is ever easy when it comes to cooking on a boat. It is always an adventure, wether it is just looking for what you need to cook or getting it all put together, yet she has made many incredible meals since we have moved on board.

Tomorrow, we will be off for town to explore Bahia Asuncion. From what I have heard, they serve a Burro Burrito that is just devine. I guess we will see when we have lunch.