|Sunrise on Orient Harbor.|
At 5:45 I had to be up for anchor watch. That's only slightly earlier than I usually rise. I'm fortunate; the rest of the crew has to wake up at ungodly hours, like 2:45 AM. They have to stand watch on the deck to make sure we aren't approached by another vessel that doesn't see us; to make sure our anchor light is still lit, and our anchor chain is still in place. Lastly, we take three bearings using this glow-in-the-dark compass that looks like a hockey puck to make sure we aren't moving.
We also have to check the bilges - something I'd never done before. We have four bilges, hideen underneath the soles of the fo'c'sle, the main salon, the engine room and the aft cabin. Each one has a float switch triggered by high water levels. My new job - for one hour and one hour only - was to make sure the water is not about to trigger any of the switches. (This would be bad.)
I somehow misunderstood the instructions and was checking them every half hour. The task takes about 15 minutes, so I was barely finished with one bilge check when I'd start another one. The crew later found this quite amusing.
A Sailor's Work is Never Done
|Eve, polishing the brass.|
Today the crew put in a very long day, practicing raising and lowering our many sails. Down in the galley, I too felt overwhelmed.
But I conjured up enough energy to make Cap' a paper captain's hat and hang streamers from the lamps over the table.
Dutch Baby with stewed apples, rice pudding
Leftovers, rejuvenated: Al fredo sauce on bow-tie pasta; orzo in chicken broth; bluefish in Thai coconut milk; and salads and bread.
Gumbo, without onions, or spice, in honor of Cap's 31st birthday (she used to live in New Orleans) and rice
This crazy concoction of pre-mixed box cakes (I never use these and so was shocked that they actually smell a little... plasticky) with an icing made of pudding mixed with ready-made icing. Cap' says yum; I say nazty.