We left
In the morning, we headed for
However, we have had a delightful time in
The sailing adventures of Sue and Mike Stover beginning December 2006
We left
In the morning, we headed for
However, we have had a delightful time in
Later on we all went to West Marine as the City Marina provides a van there. That night, as it was Sunny’s birthday, we had planned to celebrate with a nice dinner in town. However, thunderstorms precluded that, so Sunny and Blake brought their Korean dish to our boat, and we enjoyed a pot luck dinner. Sunny & Blake are from
Wednesday, June 6, we joined Sunny and Blake for a walk through the city.
In the morning we had to wait till 9:15 for the Lady’s
As we approached
Once in
On Friday, we needed yet more hard-to-find propane bottles, and although Mike tried, we were unable to rent a car to get them, a good distance away. As he was repeating his bad luck at 4 p.m. to a passerby, Jim of Wind Dancer III, who had just rented a car for the weekend, said he would take him. Away they went in a hurry. We thanked them with a dinner of low-country boil and ribs shared on their trawler.
After listening to our weather guru, Chris Parker, which we do faithfully every morning at 6:30 a.m.—one of cruel twists of fate not allowing us to sleep in now that we’re retired—we could see that we had a few days at least before the weather would permit a crossing from Eleuthera to the Abacos, so we decided to take the hour trip to Spanish Wells, pick up a mooring and explore. On Monday, we did just that having the good fortune to park next to our “old” friends, Margie and Ron Rogers on Amarige. Spanish Wells was settled by the Eleuthera Adventurers, English Puritans seeking religious freedom. They shipwrecked nearby in 1648 and founded this charming, quaint town. It is a very clean town with brightly painted cottages. It is much larger than the other towns we’ve visited so far with about 1500 residents. Most of the boys leave school at age 14 to become lobster fishermen, earning very good salaries.
We joined our friends, Margie and Ron, Tuesday for a ferry trip to nearby
Sunday morning brought in an influx of sailboats with similar thoughts. One group mentioned that if we could go ashore, we could have a get-together that evening. However, since that wasn’t viable, everyone ended up on our boat for cocktails and hors d’oeuvres—about 20 people. Everyone in the cruising community seems to really enjoy meeting other cruisers—we’re no exception.
The following morning, knowing that the wind was blowing about 20 knots and the seas would be 6 feet 8 seconds apart, about 6 of us took off at 7 a.m. for the Abacos. We’re glad we did, even though it was a bit of a rough ride. The weather window was closing down with no good future opportunity in sight. Our friends the Dariens are due here Friday, so we are ready to meet them.
The following morning we sailed on to Arthur’s Town at the end of
Rock Sound is one of our favorite places. The people were very warm and welcoming. As we walked along the road looking for a restaurant, a group of schoolgirls outside for recess, waved and yelled, "Welcome to the Bahamas! We hope you like it here." Later on, we were invited by a new bunch of cruisers to join them for dinner at Rosie’s, a beach bar on the Atlantic side of the island. Rosie’s son would come by van to pick us all up at 2; then we would comb the beach and wait for dinner to be prepared for us by 5 pm. It worked very well. Even Rosie’s dog, Teddy, who faithfully guarded the front door, welcomed guests. The meal was a typical Bahamian meal: cracked conch, deep-fried grouper and lobster, barbecued chicken, cole slaw, peas and rice, and potato salad. The only missing item was macaroni and cheese, a staple we’ve found wherever we eat. We did not order any of this; Rosie just prepares the meal for a flat price of $15 each and serves it family style. (Incidentally, Bahamian dollars and American dollars are used interchangeably.)
We haven’t talked much about the Bahamian food we’ve had, but one of our favorites is conch salad, a dish similar to ceviche only with conch instead of fish along with very hot little peppers and chopped tomato bathed in the juice of a lime and an orange. Very tasty, but very hard for us to prepare because we have yet to find a conch nor even begin to remove it from the shell, quite a feat we’ve been told.
As we were anxious to work our way to