Sapphire Sailing Adventures
| Vessel Name: | Sapphire |
| Vessel Make/Model: | Bristol 41 |
| Hailing Port: | Rochester, NY |
| Crew: | Moby & Caroline Burton |
17 April 2019 | Laying out 200' of chain on deck
Haul Out Day
"I always feel like The Ghost from Christmas Past when we do this exercise of hauling the heavy chain out on our side deck to rinse it and let it dry." On our primary alone, we have 200' of chain and 120' of rope. Then our secondary anchor has 200' of rope and 30' of chain.
16 April 2019 | Prickly Bay, Grenada
Getting Ready to be Hauled Out
We enjoyed a lovely leisurely couple of days sailing down to Grenada from Bequia, arriving on Palm Sunday.
16 April 2019 | Prickly Bay, Grenada
Grenada's Cruiser's Net
The cruiser’s net in Grenada is always very lively. On Safety and Security this morning we heard that a sailboat coming up from Trinidad had a boatful of eight ‘Venezuelan looking’ men trying to overtake them. The sailboat was able to get away,. but the hull is riddled with bullet holes. They [...]
13 April 2019 | Tyrell Bay, Carriacou
New Way to Clear into Customs
How do you clear in to Customs, when you arrive at a port and don’t feel like blowing up your dinghy?
12 April 2019 | Admiralty Bay, teaching William about reading music
Teaching William some Notes
I realized that if I set up my piano early in the morning, then I can play before there is too much sun in the cockpit.
11 April 2019 | Admiralty Bay, Bequia
Paddling around Bequia
As my buddy Joan Dwyer would say, “the goal in paddle boarding is to avoid looking like a little old lady pushing a Wegman’s cart.” Actually, I’ll be doing that soon enough as we are heading home in a week.
Our Peg Legs Experience
Dinner was delicious, and the company couldn’t have been better, but the service was almost laughable.
“Would it be possible to get a small side of marinara sauce for my pizza?” I asked. Five minutes later, with an accentuated presentation, arrived a tray with a large salad plate, in the center of which sat a tiny condiment container filled with about a tablespoonful of marinara sauce. Stone cold. I guess it wouldn’t have occurred to them to warm it up.
“We’ll have two orders of the brownie ala mode for dessert, so we can split them.” John requested.
15 minutes later, the desserts actually arrived together. …with one spoon. “Could we have more spoons please,” I asked sweetly.
“Look,” Gloria sniped as she picked up and slammed down three napkins in which 2 dixie cup sized spoons were hidden… “One. Two. Three!” she said with pure exasperation in her voice as she marched away.
I followed her over to the area of the tent where the other 12 waitresses were also standing around doing nothing. “But there are 4 of us. Could we have one more spoon please?”
It took a few of them several minutes to locate and wash another spoon so that I could then head back to our now melted ice cream.
