Cisnecito Around the World

Who: Julie and Chris Mays
Port: Newport, RI
02 February 2008 | Newport Beach, California
29 January 2008 | Newport Beach, CA
27 January 2008 | Balboa Yacht Club, California
25 January 2008 | San Diego, California
23 January 2008 | Mission Bay, California
20 January 2008 | Public Docks, San Diego
18 January 2008 | Shelter Island, San Diego
18 January 2008 | San Diego, California
17 January 2008 | United States/Mexico Border
17 January 2008 | Ensenada, Mexico
17 January 2008 | Ensenada Mexico
17 January 2008 | Ensenada, Mexico
16 January 2008 | Ensenada, Mexico
16 January 2008 | Ensenada, Mexico
14 January 2008 | Sacramento Reef, Baja California
14 January 2008 | Islas San Benitos
12 January 2008 | Islas San Benitos
12 January 2008 | Islas San Benitos
12 January 2008 | 60 Miles West of Turtle Bay
10 January 2008 | 130 Miles South of Cedros Island

Thanksgiving Provisioning

20 November 2007 | Zihuatanejo, Mexico
Chris
We managed to get just about everything we need for Thanksgiving. In the morning Julie and I went to the Commercial which is essentially Mexican Wallmart where we measured about 10 turkeys before finding a 17 pounder that fits in the boat's oven. We also bought two cases of Chilean wine and some other things that we will not be able to find at the local fresh market.

After lunch of tortas onboard, the three of us headed in to the Mercado (fresh local market). While Zihuatanejo is kind of touristy the Mercado is still very local. It is basically a warehouse building with dozens of little stalls where merchant set up their goods. It is organized in sections including the fish mongers, butchers, bakers, farmers, and everything in between. Your nose can always identify which section you are in. It was also very crowded and loud as lots of locals were shopping for the Mexican Revolution celebration.

Julie sent Andrew and I off to get some sausage and tostadas. The meat market is wall to wall meat and animal parts. We strolled down the aisles while the various butcher did their best to attract our business with displays of very fine cuts and promises of the best price. Unlike Madagascar, Mexico has refrigeration which is a relief as it keeps the smells and flies at bay. Of course in Madagascar you never get anything that is not extremely fresh i.e. slaughtered that day. Most of the time we try to buy from the local guys because it is more fun and cheaper but sometimes it is really difficult because there markets are so different from what we are used to.

After a little searching, Andrew and I finally found a stall with tens of feet of sausage hanging from the rafters. There were all different sizes and colors of sausage and the proprietor was in the process of stuffing a casing full of meat and peppers. This had to be the right guy. We needed a sausage that is not spicy as it is going to be used in the turkey stuffing and should not over power the Slovenian truffle my folks are bringing. After a little back and forth he assured us that this special chorizo was not spice and sent us on our way with 24 inches of Mexican meat for less than a dollar. Now that is a deal!
Comments
Vessel Name: Cisnecito
Vessel Make/Model: Swan 46 MkII
Hailing Port: Newport, RI
Crew: Julie and Chris Mays
Extra: After three years of freezing in New York, we decided to give up our corporate careers to set sail on the opportunity of a lifetime...
Home Page: http://www.cisnecito.com/
Cisnecito's Photos - Cisnecito Circumnavigation (Main)
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Who: Julie and Chris Mays
Port: Newport, RI