Kaimusailing

The summer weather pattern has settled in at St. Marys, cool mornings with increasing heat and humidity in the afternoon punctuated by thunderstorms. This pattern will continue with the daily ambient temperature getting hotter and hotter into May and June. The summer months are usually very hot and then the hurricane season strikes. I will be safely up on the Chesapeake Bay at Crisfield where conditions are about ten degrees less.
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I’ve been subscribing to several YouTube vblogs about Catalina 30 yachts.
https://www.youtube.com/@sailingfujin this one is by newbie sailors with an old Catalina 30 that is new to them.
https://www.youtube.com/@sailingsole this one is about a $3500 and a young couple.
https://www.youtube.com/@tucklynniebinsadventures198 this one is about a couple getting a beautiful Catalina 30 for only $1000, except it had a diesel engine that was toast, and the husband put a Harbor Freight Predator gasoline engine in it and passed survey and marina inspection.
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I went shopping for bread and eggs with Komputer Ken and Doc, of Doc’s Chop Shop. On my way from the bread to the eggs I saw a nice pack of 4 pork chops, so I bought them. On the way back to the boatyard while Ken and Doc conversed about some action movie actors, I thought about how I would cook the chops. They asked me what was on my mind and I said, I’m going to sear the pork chops, then set them aside, whisk together ¼ cup of coloradito mole paste, ¼ cup of medium salsa, and ¼ cup of chicken stock. Then I’ll put the chops in the sauce, add 2 more cups of chicken stock and a cup of brown rice, and simmer for a few hours.
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And so I did. I whisk together the sauce so I can taste it as it is, then adding the chops, rice, and stock. The chops will get shredded later when they are nearly falling apart.
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Later I had a meal of it when the chops were still intact and not ready to shred. I ate on the communal pandemic porch while a couple of kids made mud pies with utensils from the “Free Pile”. I dawdled a while, then returned to Kaimu’s galley. It was too hot to remain there for long. The concoction in the pot had begun to burn. Should have kept an eye on it.
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The laptop’s power supply started acting up, lights intermittently flashing. I may not be able to post on the blog before I return to Crisfield, MD. I ordered a new power supply to be delivered there.
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After consuming the last of the pork with mole sauce I was invited to dinner at Southern River
Walk. I went with Big Dave and Geoff and Karen showed up and joined us. Then Roger and Tanya, a couple who were helping Dave get his motor yacht ready to launch, joined us. It was delightful conversation. I had some roasted corn and shrimp soup and a few glasses of pinot noir.
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The next day I went to the Jacksonville airport to pick up my rental car at noon. Two hours later I left with a Ford Edge SUV, not the VW Jetta I was hoping for. The Jetta gets close to 50mpg. The Edge’s dashboard said it was averaging 22.4mpg. I had been standing in line for about an hour and a half, not good for sore arthritic hip. The delivery of the car to the kiosk in the parking garage was a wait of about a half hour. Not a happy camper.
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The image is of a shrimper that came into the yard recently. Someone asked if it was Forrest Gump’s shrimp boat.