We departed Calabash Bay at 9.45am for the 19 nautical mile run to Georgetown. Starlet stayed behind for one more dive. L’Adagio were not far behind. It was a pleasant passage, and we entered through the North Channel Rocks entrance and we dropped anchor at 2pm. We got sorted pretty quickly, keen to get to the supermarket. We were practically out of all fresh food.
We left Robbie on board fixing the cable to the crane which had a broken wire and Brad, Kristie and I hit the supermarket. They have a dinghy dock right behind the store which is a huge help. We were a bit shocked at the prices, $3.20 (US dollars) for one kiwifruit! Hence to say we left them on the shelf. $6 for strawberries not too bad, we stocked up on mainly fruit and vegetables and some bread. Our freezers are still pretty full and we are trying to empty them. The bill came to $270 but hopefully this should do us until we reach Florida in a couple of weeks.
Kristie had cooked a Massaman Curry which we had left simmering on the stove so it was a nice easy dinner. Jennifer asked us over for a game of 500 which was very enjoyable, and especially as she had made Peanut Butter Pies! Very Yum!
May 21st Departed Georgetown at 11.45am for the 22 mile run through the Conch Cay Cut, to Boysie Cay. As we departed we spotted a Nordhavn 56 Motor Sailor, Leisure Time.
We navigated through the cut and after a bit of moving around and checking for a nice patch of sand to drop the anchor in we finally dropped anchor at 2.45pm. We decided to head for one of the lovely little beaches around the anchorage for a swim and a game of volleyball. L’Adagio were keen, Starlet were busy fixing the washing machine (neither of us could not possibly do without this invention).
Tori sat peacefully watching us enjoy this beautiful spot.
Robbie sat near the blow hole and enjoyed playing in the water jets.
Back to the boats to get ready for dinner on L’Adagio. Hans had caught a huge Mahi Mahi on the passage today, and it was a monster. Kristie and I made a Coleslaw, some Garlic Bread and a Cheese Platter and we headed over.
It was a joint effort and Mark cooked fish on the Grill some with a Wine and Garlic seasoning, some with Brad and Kristie’s New Orleans Fish fry and I helped do some in Panko Breadcrumbs inside. Mark and Jennifer did a huge rice and also brought some yummy sauces and spices. It was a very beautiful meal, on a very beautiful boat and the company was very enjoyable.