I took full advantage of the rain, fog and total absence of wind today. I
did all shipboard laundry and enjoyed wolfing down 2 pounds of fresh, pan
fried scallops. We caught quite a few Tinker Mackerel in the last few days
sailing and I had them in brine for smoking. I transferred the split fillets
to the smoker today and they should be ready late tomorrow. I took a walk
down to the shore earlier and decided to rake up some fresh mussels. The
water was so clear and calm it was like looking into an aquarium. The
mussels were a deep blue against the gold of the seaweed. I harvested about
a bucket of the tasty morsels. They are steaming right now in a white wine,
cream, butter and herb sauce for a late night snack. I heard the squid are
starting their run so I should have "calamari" within a few days. The other
day I showed my niece how to prepare sea urchin and periwinkles. I have
dried dulce in the basement which is wonderful as is but can really add
flavour to soups or stews requiring a marine flavour. A feed of crabs takes
about 30 minutes to harvest with a crab pot.... oysters are plentiful....
clams are available from the sand bar about 300 yards away. Yup... it's a
rough life here on the coast.

Oh.... did I mention farm fresh eggs from my hen house, racks of locally
smoked bacon and the tenderest cuts of local grown beef from cows that never
saw commercial grade feed or medications?? I have 10 lbs of home churned
butter in the fridge. I get glass jugs of goat's milk on a regular basis. I
was just given a pair of the biggest turkeys I have ever seen. I'll breed
them this year and should have all the turkey meat I need for years to come.


Overproof got her decks washed in fresh rainwater today while I tended to
shoreside tasks I had long put off. The Loons quit calling at sunset and now
the peepers and crickets have taken over the evening entertainment. I can
smell the ocean and the subtle aroma of a moist boreal forest wafting
through my open window right now.

I wonder what it must be like to sail out of a city, traffic noise, sirens,
people, gunshots..... on a sewage laden and polluted body of water where
swimming ... let alone consuming anything extracted from the water is akin
to playing Russian Roulette. Oh well at least they get to go sailing almost
everyday while I have to tend to chores.

CM

If you keep posting like this the fat one will invade you for your
treasures! If you could only add perfect wines sailing all year 'round
to your high quality natural foods (like we can in NZ) your life could
be perfect. still one out of three is better than none eh?

Cheers MC

Capt. Mooron wrote:
I took full advantage of the rain, fog and total absence of wind today. I
did all shipboard laundry and enjoyed wolfing down 2 pounds of fresh, pan
fried scallops. We caught quite a few Tinker Mackerel in the last few days
sailing and I had them in brine for smoking. I transferred the split fillets
to the smoker today and they should be ready late tomorrow. I took a walk
down to the shore earlier and decided to rake up some fresh mussels. The
water was so clear and calm it was like looking into an aquarium. The
mussels were a deep blue against the gold of the seaweed. I harvested about
a bucket of the tasty morsels. They are steaming right now in a white wine,
cream, butter and herb sauce for a late night snack. I heard the squid are
starting their run so I should have "calamari" within a few days. The other
day I showed my niece how to prepare sea urchin and periwinkles. I have
dried dulce in the basement which is wonderful as is but can really add
flavour to soups or stews requiring a marine flavour. A feed of crabs takes
about 30 minutes to harvest with a crab pot.... oysters are plentiful....
clams are available from the sand bar about 300 yards away. Yup... it's a
rough life here on the coast.

Oh.... did I mention farm fresh eggs from my hen house, racks of locally
smoked bacon and the tenderest cuts of local grown beef from cows that never
saw commercial grade feed or medications?? I have 10 lbs of home churned
butter in the fridge. I get glass jugs of goat's milk on a regular basis. I
was just given a pair of the biggest turkeys I have ever seen. I'll breed
them this year and should have all the turkey meat I need for years to come.


Overproof got her decks washed in fresh rainwater today while I tended to
shoreside tasks I had long put off. The Loons quit calling at sunset and now
the peepers and crickets have taken over the evening entertainment. I can
smell the ocean and the subtle aroma of a moist boreal forest wafting
through my open window right now.

I wonder what it must be like to sail out of a city, traffic noise, sirens,
people, gunshots..... on a sewage laden and polluted body of water where
swimming ... let alone consuming anything extracted from the water is akin
to playing Russian Roulette. Oh well at least they get to go sailing almost
everyday while I have to tend to chores.

CM

"Capt. Mooron" wrote in message ...


Greetings Capt. Mooron,

Its so sad to here of your conditions. It must be hell to be stranded
in such a dark and dang place. The smell of that old forest rottening
in the background. And having to eat squid, a good bait, but a nasty
meal.

Close your eyes and dream of this paradise.

A small lagoon on the south shore of Maui. You can see your anchor 30
feet below dug into black gravel bottom shimmering in the morning
golden sunrise. Off the port bow is a 120 foot cliff covered with
ferns and flora of all types, a sweet aroma hovers in the lagoon. You
have a granite ware perculator filling the cabin with the smell of
freshly ground Kona coffee. Not a single sound but the bubble of the
coffee pot and the early morning calls of tropical birds. Off the
starboard bow is a jungle with a small Tiki type hut 3 miles from the
nearest road, and the view just climbs up a tropical forest covered
mountain. The Sky is SSSOOOOOOOOOOOO crystal clear, not a hit of
pollution anywhere. We did not sail today either. We rigged a cockpit
cover and snorkeled the coral near the lagoon entrance, speared a gray
grouper. For lunch Melody fixed the Ono we caught trolling just off
the west coast of Maui. It was 22 pounds. We cut it into 1/2 pounds
steaks. We loaded all our fixins into a cooler and swam to shore. Some
past sailor buildt a rock oven/mound with 2 cast iron shelves. We
stoked it up with local wood and coconut husks and had a bed of coal
in no time. Melody Broiled the ono with Shiitake mushrooms, Bok Choy,
green onions, carrots, butter and sherry wine. Mixed in some prawns
that she marinated in sugar, shoyu, rice vinager, sherry, semese oil,
ginger and garlic. On the top shelve she made a pot of white rice
(uncle toms)and a sauce of coconut milk, cream, Butter,white wine,
peppercorns, vietnam chili paste, sugar, clam stock, lemon grass,
white onions, ginger, cilantro and I think a little corn starch to
thicken it up. Oh did we fill the air with flavor. She filled a plate
with a bed of sticky rice, laid the Ono filet on top covered it with
the shrooms &veggies, laid on the sauce then garnished it with seseme
seeds,parsley, and coconut flakes. We savored our meal than just laid
around and enjoyed the afternoon. Later that evening we meet our host
and he took us for a 40 mile bikecycle ride. It took over 3 hours and
we never peddled once.
Hung around his house sampling the local tobbaco and played poker till
3am. My host suggested we move the boat to a local marina and stay in
his guest house. The lagoon we where at is visited by
pirates(Locals)often. We did. Its swanky and roomy to say the least.

We all can not all be as lucky a bobspirt and sail every single day
with models in turd infested chemical treated waste water,But hey we
will just have to trudge along.

Capt. American















I took full advantage of the rain, fog and total absence of wind today. I
did all shipboard laundry and enjoyed wolfing down 2 pounds of fresh, pan
fried scallops. We caught quite a few Tinker Mackerel in the last few days
sailing and I had them in brine for smoking. I transferred the split fillets
to the smoker today and they should be ready late tomorrow. I took a walk
down to the shore earlier and decided to rake up some fresh mussels. The
water was so clear and calm it was like looking into an aquarium. The
mussels were a deep blue against the gold of the seaweed. I harvested about
a bucket of the tasty morsels. They are steaming right now in a white wine,
cream, butter and herb sauce for a late night snack. I heard the squid are
starting their run so I should have "calamari" within a few days. The other
day I showed my niece how to prepare sea urchin and periwinkles. I have
dried dulce in the basement which is wonderful as is but can really add
flavour to soups or stews requiring a marine flavour. A feed of crabs takes
about 30 minutes to harvest with a crab pot.... oysters are plentiful....
clams are available from the sand bar about 300 yards away. Yup... it's a
rough life here on the coast.

Oh.... did I mention farm fresh eggs from my hen house, racks of locally
smoked bacon and the tenderest cuts of local grown beef from cows that never
saw commercial grade feed or medications?? I have 10 lbs of home churned
butter in the fridge. I get glass jugs of goat's milk on a regular basis. I
was just given a pair of the biggest turkeys I have ever seen. I'll breed
them this year and should have all the turkey meat I need for years to come.


Overproof got her decks washed in fresh rainwater today while I tended to
shoreside tasks I had long put off. The Loons quit calling at sunset and now
the peepers and crickets have taken over the evening entertainment. I can
smell the ocean and the subtle aroma of a moist boreal forest wafting
through my open window right now.

I wonder what it must be like to sail out of a city, traffic noise, sirens,
people, gunshots..... on a sewage laden and polluted body of water where
swimming ... let alone consuming anything extracted from the water is akin
to playing Russian Roulette. Oh well at least they get to go sailing almost
everyday while I have to tend to chores.

CM

Good report. I know exactly how you feel. There are areas of the Bahamas
that are just as good as where you are. It's best to keep them secret, however,
lest even a few lubberly types find them and anchor their big ugly charter catamarans
with their ever-running generators and cargoes of fat and ghostly white tourists
who spoil the whole thing.

This Melody. Does she look as good as she cooks?


"Capt.American" wrote in message om...
"Capt. Mooron" wrote in message ...


Greetings Capt. Mooron,

Its so sad to here of your conditions. It must be hell to be stranded
in such a dark and dang place. The smell of that old forest rottening
in the background. And having to eat squid, a good bait, but a nasty
meal.

Close your eyes and dream of this paradise.

A small lagoon on the south shore of Maui. You can see your anchor 30
feet below dug into black gravel bottom shimmering in the morning
golden sunrise. Off the port bow is a 120 foot cliff covered with
ferns and flora of all types, a sweet aroma hovers in the lagoon. You
have a granite ware perculator filling the cabin with the smell of
freshly ground Kona coffee. Not a single sound but the bubble of the
coffee pot and the early morning calls of tropical birds. Off the
starboard bow is a jungle with a small Tiki type hut 3 miles from the
nearest road, and the view just climbs up a tropical forest covered
mountain. The Sky is SSSOOOOOOOOOOOO crystal clear, not a hit of
pollution anywhere. We did not sail today either. We rigged a cockpit
cover and snorkeled the coral near the lagoon entrance, speared a gray
grouper. For lunch Melody fixed the Ono we caught trolling just off
the west coast of Maui. It was 22 pounds. We cut it into 1/2 pounds
steaks. We loaded all our fixins into a cooler and swam to shore. Some
past sailor buildt a rock oven/mound with 2 cast iron shelves. We
stoked it up with local wood and coconut husks and had a bed of coal
in no time. Melody Broiled the ono with Shiitake mushrooms, Bok Choy,
green onions, carrots, butter and sherry wine. Mixed in some prawns
that she marinated in sugar, shoyu, rice vinager, sherry, semese oil,
ginger and garlic. On the top shelve she made a pot of white rice
(uncle toms)and a sauce of coconut milk, cream, Butter,white wine,
peppercorns, vietnam chili paste, sugar, clam stock, lemon grass,
white onions, ginger, cilantro and I think a little corn starch to
thicken it up. Oh did we fill the air with flavor. She filled a plate
with a bed of sticky rice, laid the Ono filet on top covered it with
the shrooms &veggies, laid on the sauce then garnished it with seseme
seeds,parsley, and coconut flakes. We savored our meal than just laid
around and enjoyed the afternoon. Later that evening we meet our host
and he took us for a 40 mile bikecycle ride. It took over 3 hours and
we never peddled once.
Hung around his house sampling the local tobbaco and played poker till
3am. My host suggested we move the boat to a local marina and stay in
his guest house. The lagoon we where at is visited by
pirates(Locals)often. We did. Its swanky and roomy to say the least.

We all can not all be as lucky a bobspirt and sail every single day
with models in turd infested chemical treated waste water,But hey we
will just have to trudge along.

Capt. American















I took full advantage of the rain, fog and total absence of wind today. I
did all shipboard laundry and enjoyed wolfing down 2 pounds of fresh, pan
fried scallops. We caught quite a few Tinker Mackerel in the last few days
sailing and I had them in brine for smoking. I transferred the split fillets
to the smoker today and they should be ready late tomorrow. I took a walk
down to the shore earlier and decided to rake up some fresh mussels. The
water was so clear and calm it was like looking into an aquarium. The
mussels were a deep blue against the gold of the seaweed. I harvested about
a bucket of the tasty morsels. They are steaming right now in a white wine,
cream, butter and herb sauce for a late night snack. I heard the squid are
starting their run so I should have "calamari" within a few days. The other
day I showed my niece how to prepare sea urchin and periwinkles. I have
dried dulce in the basement which is wonderful as is but can really add
flavour to soups or stews requiring a marine flavour. A feed of crabs takes
about 30 minutes to harvest with a crab pot.... oysters are plentiful....
clams are available from the sand bar about 300 yards away. Yup... it's a
rough life here on the coast.

Oh.... did I mention farm fresh eggs from my hen house, racks of locally
smoked bacon and the tenderest cuts of local grown beef from cows that never
saw commercial grade feed or medications?? I have 10 lbs of home churned
butter in the fridge. I get glass jugs of goat's milk on a regular basis. I
was just given a pair of the biggest turkeys I have ever seen. I'll breed
them this year and should have all the turkey meat I need for years to come.


Overproof got her decks washed in fresh rainwater today while I tended to
shoreside tasks I had long put off. The Loons quit calling at sunset and now
the peepers and crickets have taken over the evening entertainment. I can
smell the ocean and the subtle aroma of a moist boreal forest wafting
through my open window right now.

I wonder what it must be like to sail out of a city, traffic noise, sirens,
people, gunshots..... on a sewage laden and polluted body of water where
swimming ... let alone consuming anything extracted from the water is akin
to playing Russian Roulette. Oh well at least they get to go sailing almost
everyday while I have to tend to chores.

CM

Sorry to hear about the inhuman conditions you have to toil in all day. It's
terrible to not have a local store with month old produce and medicated
meat... forcing you to rely on the bounty of nature. It must be
frightening to actually see the bottom of the ocean clearly at 20 feet. Rest
easy knowing I'm labouring under a similar burden....

I can understand your envy of Bob..... as I consider him the luckiest
sailor here. Driving from apartment to marina... motoring out of his posh
marina, stopping only to reprimand way-ward sailors who dare cross his path.
His Bristol sail boat contrasting so well against the miasma of toxic sewage
he sails upon. He can set canvas at his discretion and elect to day sail or
make a 40 mile destination into passage to rival the Voyage of the
Argonauts. He always has a bevy of girls on his boat.... he dines at the
best restaurants and his boat has a movie lounge. I am not worthy.

Glad to see you did not fall victim to the Kraken...... enjoy the best of
times where you are.

CM






"Capt.American" wrote in message
om...
| "Capt. Mooron" wrote in message
...
|
|
| Greetings Capt. Mooron,
|
| Its so sad to here of your conditions. It must be hell to be stranded
| in such a dark and dang place. The smell of that old forest rottening
| in the background. And having to eat squid, a good bait, but a nasty
| meal.
|
| Close your eyes and dream of this paradise.
|
| A small lagoon on the south shore of Maui. You can see your anchor 30
| feet below dug into black gravel bottom shimmering in the morning
| golden sunrise. Off the port bow is a 120 foot cliff covered with
| ferns and flora of all types, a sweet aroma hovers in the lagoon. You
| have a granite ware perculator filling the cabin with the smell of
| freshly ground Kona coffee. Not a single sound but the bubble of the
| coffee pot and the early morning calls of tropical birds. Off the
| starboard bow is a jungle with a small Tiki type hut 3 miles from the
| nearest road, and the view just climbs up a tropical forest covered
| mountain. The Sky is SSSOOOOOOOOOOOO crystal clear, not a hit of
| pollution anywhere. We did not sail today either. We rigged a cockpit
| cover and snorkeled the coral near the lagoon entrance, speared a gray
| grouper. For lunch Melody fixed the Ono we caught trolling just off
| the west coast of Maui. It was 22 pounds. We cut it into 1/2 pounds
| steaks. We loaded all our fixins into a cooler and swam to shore. Some
| past sailor buildt a rock oven/mound with 2 cast iron shelves. We
| stoked it up with local wood and coconut husks and had a bed of coal
| in no time. Melody Broiled the ono with Shiitake mushrooms, Bok Choy,
| green onions, carrots, butter and sherry wine. Mixed in some prawns
| that she marinated in sugar, shoyu, rice vinager, sherry, semese oil,
| ginger and garlic. On the top shelve she made a pot of white rice
| (uncle toms)and a sauce of coconut milk, cream, Butter,white wine,
| peppercorns, vietnam chili paste, sugar, clam stock, lemon grass,
| white onions, ginger, cilantro and I think a little corn starch to
| thicken it up. Oh did we fill the air with flavor. She filled a plate
| with a bed of sticky rice, laid the Ono filet on top covered it with
| the shrooms &veggies, laid on the sauce then garnished it with seseme
| seeds,parsley, and coconut flakes. We savored our meal than just laid
| around and enjoyed the afternoon. Later that evening we meet our host
| and he took us for a 40 mile bikecycle ride. It took over 3 hours and
| we never peddled once.
| Hung around his house sampling the local tobbaco and played poker till
| 3am. My host suggested we move the boat to a local marina and stay in
| his guest house. The lagoon we where at is visited by
| pirates(Locals)often. We did. Its swanky and roomy to say the least.
|
| We all can not all be as lucky a bobspirt and sail every single day
| with models in turd infested chemical treated waste water,But hey we
| will just have to trudge along.
|
| Capt. American
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| I took full advantage of the rain, fog and total absence of wind today.
I
| did all shipboard laundry and enjoyed wolfing down 2 pounds of fresh,
pan
| fried scallops. We caught quite a few Tinker Mackerel in the last few
days
| sailing and I had them in brine for smoking. I transferred the split
fillets
| to the smoker today and they should be ready late tomorrow. I took a
walk
| down to the shore earlier and decided to rake up some fresh mussels. The
| water was so clear and calm it was like looking into an aquarium. The
| mussels were a deep blue against the gold of the seaweed. I harvested
about
| a bucket of the tasty morsels. They are steaming right now in a white
wine,
| cream, butter and herb sauce for a late night snack. I heard the squid
are
| starting their run so I should have "calamari" within a few days. The
other
| day I showed my niece how to prepare sea urchin and periwinkles. I have
| dried dulce in the basement which is wonderful as is but can really add
| flavour to soups or stews requiring a marine flavour. A feed of crabs
takes
| about 30 minutes to harvest with a crab pot.... oysters are
plentiful....
| clams are available from the sand bar about 300 yards away. Yup... it's
a
| rough life here on the coast.
|
| Oh.... did I mention farm fresh eggs from my hen house, racks of locally
| smoked bacon and the tenderest cuts of local grown beef from cows that
never
| saw commercial grade feed or medications?? I have 10 lbs of home churned
| butter in the fridge. I get glass jugs of goat's milk on a regular
basis. I
| was just given a pair of the biggest turkeys I have ever seen. I'll
breed
| them this year and should have all the turkey meat I need for years to
come.
|
|
| Overproof got her decks washed in fresh rainwater today while I tended
to
| shoreside tasks I had long put off. The Loons quit calling at sunset and
now
| the peepers and crickets have taken over the evening entertainment. I
can
| smell the ocean and the subtle aroma of a moist boreal forest wafting
| through my open window right now.
|
| I wonder what it must be like to sail out of a city, traffic noise,
sirens,
| people, gunshots..... on a sewage laden and polluted body of water
where
| swimming ... let alone consuming anything extracted from the water is
akin
| to playing Russian Roulette. Oh well at least they get to go sailing
almost
| everyday while I have to tend to chores.
|
| CM

ROFLMAO. With some minor variations on food etc, you've pretty much
described my lifestyle in Tasmania, on my 3.5 acres of waterfront with
oysters for the taking and salmon for the netting. Couple variations -
I enjoy visiting Sydney a few times a year to hit the bookshops and
machine tool dealers, and I have a permanent job that pays me to play
with research vessels and go to sea. Takes me 15 minutes to go from my
place on the water to my office, and not *one* traffic light on the
way. I built my house myself, to be just what I wanted without having
to work around other people's wishes. When I get back from Sydney, I
start the winter planting - pecans, walnuts, almonds, cherries for
starters, a couple apple trees perhaps. My neighbour has a vineyard
and makes a nice pinot noir, owns a H28 moored out the front of my
place. This summer, the big machine shop/shed goes in.

One of these days I'll have a fine cruising vessel like yours to round
out my life. Not one of those fin keeled broach-coaches that do
nothing well except sail to windward and even then need enough crew to
change headsails every time the wind strength changes by 5 knots or
so.

I really miss my 1 hour each way daily commute in heavy smog and
traffic, to my office in a high rise tower building. I miss it so much
that every morning, when I'm walking along the foreshore drinking my
coffee, I wonder why I put up with the crap for as long as I did.

Peter Wiley

"Capt. Mooron" wrote in message ...
I took full advantage of the rain, fog and total absence of wind today. I
did all shipboard laundry and enjoyed wolfing down 2 pounds of fresh, pan
fried scallops. We caught quite a few Tinker Mackerel in the last few days
sailing and I had them in brine for smoking. I transferred the split fillets
to the smoker today and they should be ready late tomorrow. I took a walk
down to the shore earlier and decided to rake up some fresh mussels. The
water was so clear and calm it was like looking into an aquarium. The
mussels were a deep blue against the gold of the seaweed. I harvested about
a bucket of the tasty morsels. They are steaming right now in a white wine,
cream, butter and herb sauce for a late night snack. I heard the squid are
starting their run so I should have "calamari" within a few days. The other
day I showed my niece how to prepare sea urchin and periwinkles. I have
dried dulce in the basement which is wonderful as is but can really add
flavour to soups or stews requiring a marine flavour. A feed of crabs takes
about 30 minutes to harvest with a crab pot.... oysters are plentiful....
clams are available from the sand bar about 300 yards away. Yup... it's a
rough life here on the coast.

Oh.... did I mention farm fresh eggs from my hen house, racks of locally
smoked bacon and the tenderest cuts of local grown beef from cows that never
saw commercial grade feed or medications?? I have 10 lbs of home churned
butter in the fridge. I get glass jugs of goat's milk on a regular basis. I
was just given a pair of the biggest turkeys I have ever seen. I'll breed
them this year and should have all the turkey meat I need for years to come.


Overproof got her decks washed in fresh rainwater today while I tended to
shoreside tasks I had long put off. The Loons quit calling at sunset and now
the peepers and crickets have taken over the evening entertainment. I can
smell the ocean and the subtle aroma of a moist boreal forest wafting
through my open window right now.

I wonder what it must be like to sail out of a city, traffic noise, sirens,
people, gunshots..... on a sewage laden and polluted body of water where
swimming ... let alone consuming anything extracted from the water is akin
to playing Russian Roulette. Oh well at least they get to go sailing almost
everyday while I have to tend to chores.

CM

The_navigator© wrote in message ...
If you keep posting like this the fat one will invade you for your
treasures! If you could only add perfect wines sailing all year 'round
to your high quality natural foods (like we can in NZ) your life could
be perfect. still one out of three is better than none eh?

I've drunk NZ wines. You only have 2 out of 3, unless you've been
drinking Australian wines. I, OTOH, living in Tasmania, with the
advantage of a First World economy to sponge off as of right (as
opposed to you NZ freeloaders who lacked the vision to be part of
Australia when offered the opportunity), have all 3.

BTW, Tasmania is full. Please stay home, or at least don't try to
migrate to Australia like half of NZ has already done. Sail over by
all means, as long as you spend lots of your debased currency and then
go home again. There's a good anchorage out the front of my place.

Peter Wiley

Cheers MC

Capt. Mooron wrote:
I took full advantage of the rain, fog and total absence of wind today. I
did all shipboard laundry and enjoyed wolfing down 2 pounds of fresh, pan
fried scallops. We caught quite a few Tinker Mackerel in the last few days
sailing and I had them in brine for smoking. I transferred the split fillets
to the smoker today and they should be ready late tomorrow. I took a walk
down to the shore earlier and decided to rake up some fresh mussels. The
water was so clear and calm it was like looking into an aquarium. The
mussels were a deep blue against the gold of the seaweed. I harvested about
a bucket of the tasty morsels. They are steaming right now in a white wine,
cream, butter and herb sauce for a late night snack. I heard the squid are
starting their run so I should have "calamari" within a few days. The other
day I showed my niece how to prepare sea urchin and periwinkles. I have
dried dulce in the basement which is wonderful as is but can really add
flavour to soups or stews requiring a marine flavour. A feed of crabs takes
about 30 minutes to harvest with a crab pot.... oysters are plentiful....
clams are available from the sand bar about 300 yards away. Yup... it's a
rough life here on the coast.

Oh.... did I mention farm fresh eggs from my hen house, racks of locally
smoked bacon and the tenderest cuts of local grown beef from cows that never
saw commercial grade feed or medications?? I have 10 lbs of home churned
butter in the fridge. I get glass jugs of goat's milk on a regular basis. I
was just given a pair of the biggest turkeys I have ever seen. I'll breed
them this year and should have all the turkey meat I need for years to come.


Overproof got her decks washed in fresh rainwater today while I tended to
shoreside tasks I had long put off. The Loons quit calling at sunset and now
the peepers and crickets have taken over the evening entertainment. I can
smell the ocean and the subtle aroma of a moist boreal forest wafting
through my open window right now.

I wonder what it must be like to sail out of a city, traffic noise, sirens,
people, gunshots..... on a sewage laden and polluted body of water where
swimming ... let alone consuming anything extracted from the water is akin
to playing Russian Roulette. Oh well at least they get to go sailing almost
everyday while I have to tend to chores.

CM

Of course NZ sends Tasmania the crap wines -what would you expect -you
can't afford/appreciate fine wines! :-P

Thanks for the offer of an achorage but I don't think it's likely that I
would go there e.g. I've no intention of doing a S-H and cruising here
is much better.

Cheers MC

Peter Wiley wrote:
The_navigator© wrote in message ...

If you keep posting like this the fat one will invade you for your
treasures! If you could only add perfect wines sailing all year 'round
to your high quality natural foods (like we can in NZ) your life could
be perfect. still one out of three is better than none eh?


I've drunk NZ wines. You only have 2 out of 3, unless you've been
drinking Australian wines. I, OTOH, living in Tasmania, with the
advantage of a First World economy to sponge off as of right (as
opposed to you NZ freeloaders who lacked the vision to be part of
Australia when offered the opportunity), have all 3.

BTW, Tasmania is full. Please stay home, or at least don't try to
migrate to Australia like half of NZ has already done. Sail over by
all means, as long as you spend lots of your debased currency and then
go home again. There's a good anchorage out the front of my place.

Peter Wiley

Cheers MC

Capt. Mooron wrote:

I took full advantage of the rain, fog and total absence of wind today. I
did all shipboard laundry and enjoyed wolfing down 2 pounds of fresh, pan
fried scallops. We caught quite a few Tinker Mackerel in the last few days
sailing and I had them in brine for smoking. I transferred the split fillets
to the smoker today and they should be ready late tomorrow. I took a walk
down to the shore earlier and decided to rake up some fresh mussels. The
water was so clear and calm it was like looking into an aquarium. The
mussels were a deep blue against the gold of the seaweed. I harvested about
a bucket of the tasty morsels. They are steaming right now in a white wine,
cream, butter and herb sauce for a late night snack. I heard the squid are
starting their run so I should have "calamari" within a few days. The other
day I showed my niece how to prepare sea urchin and periwinkles. I have
dried dulce in the basement which is wonderful as is but can really add
flavour to soups or stews requiring a marine flavour. A feed of crabs takes
about 30 minutes to harvest with a crab pot.... oysters are plentiful....
clams are available from the sand bar about 300 yards away. Yup... it's a
rough life here on the coast.

Oh.... did I mention farm fresh eggs from my hen house, racks of locally
smoked bacon and the tenderest cuts of local grown beef from cows that never
saw commercial grade feed or medications?? I have 10 lbs of home churned
butter in the fridge. I get glass jugs of goat's milk on a regular basis. I
was just given a pair of the biggest turkeys I have ever seen. I'll breed
them this year and should have all the turkey meat I need for years to come.


Overproof got her decks washed in fresh rainwater today while I tended to
shoreside tasks I had long put off. The Loons quit calling at sunset and now
the peepers and crickets have taken over the evening entertainment. I can
smell the ocean and the subtle aroma of a moist boreal forest wafting
through my open window right now.

I wonder what it must be like to sail out of a city, traffic noise, sirens,
people, gunshots..... on a sewage laden and polluted body of water where
swimming ... let alone consuming anything extracted from the water is akin
to playing Russian Roulette. Oh well at least they get to go sailing almost
everyday while I have to tend to chores.

CM

The_navigator© wrote in message ...
Of course NZ sends Tasmania the crap wines -what would you expect -you
can't afford/appreciate fine wines! :-P

Heh. Your exchange rate is so low, nobody will buy your wines because
they know anything that cheap has to be undrinkable. Mind you some
Californian Zinfandel takes the prize for undrinkable. Thought that
because it was priced a little dearer than the good but not
outstanding Aussie wines we export, it'd be a bit better. Wrong. About
equal to a $AUD 4 bottle of local stuff.

Most Tasmanian wines are cool varietals and overpriced in comparison
to Hunter Valley or South Aus wines. You won't find me defending them
even if my neighbour makes some.

Thanks for the offer of an achorage but I don't think it's likely that I
would go there e.g. I've no intention of doing a S-H and cruising here
is much better.

Matter of opinion. One of these days I'll get to Bay of Islands, but
cruising in NZ - well, what can I say? 2 smallish islands surrounded
by not very much at all. Suppose it's easier from here - quite a few
people I know have done the Hobart - NZ - Vanuatu - Qld loop, then
back down the east coast, or round the top end if they have a lot of
time.

I can understand why you don't want to S-H your Farr. Bit hard to keep
changing headsails by yourself when the boat wants to broach every
time you leave the wheel :-) Mooron's crab crusher would be a much
better bet for S-H cruising.

Peter Wiley

"Simple Simon" wrote in message ...
Good report. I know exactly how you feel. There are areas of the Bahamas
that are just as good as where you are. It's best to keep them secret, however,

Ahoy Capt. Neal

I agree, but if my friend did not tell me of this spot, I would of
missed it.


lest even a few lubberly types find them and anchor their big ugly charter catamarans
with their ever-running generators and cargoes of fat and ghostly white tourists
who spoil the whole thing.

This Melody. Does she look as good as she cooks?

Yes, smart to. She has a PhD in chemical engineering, she's always
cooking up something, usually polymers!. Many~including myself think
she looks alot like Sally Fields(flying nun). We have been very close
friends for years. This afternoon we will fix New Orleanes styled
blackened Grouper with huge sliced homegrown tomatoes. Fresh hand
cranked pineapple sherbert, and pina colidas (sp)? Right now Im
sitting next to a swimming pool surrounded by palms, banana trees and
enjoying fresh squeezed pineapple juice and just out of the oven
golden brown banana bread. Going to answer a few more emails then have
a fishing trip to get ready for soon. We have use of a big telescope
from 1-3 am tommorow. I'm told we will be able to see every canal on
mars since its super close to us now.

Hope that storm missed you.

Capt. American




"Capt.American" wrote in message om...
"Capt. Mooron" wrote in message ...


Greetings Capt. Mooron,

Its so sad to here of your conditions. It must be hell to be stranded
in such a dark and dang place. The smell of that old forest rottening
in the background. And having to eat squid, a good bait, but a nasty
meal.

Close your eyes and dream of this paradise.

A small lagoon on the south shore of Maui. You can see your anchor 30
feet below dug into black gravel bottom shimmering in the morning
golden sunrise. Off the port bow is a 120 foot cliff covered with
ferns and flora of all types, a sweet aroma hovers in the lagoon. You
have a granite ware perculator filling the cabin with the smell of
freshly ground Kona coffee. Not a single sound but the bubble of the
coffee pot and the early morning calls of tropical birds. Off the
starboard bow is a jungle with a small Tiki type hut 3 miles from the
nearest road, and the view just climbs up a tropical forest covered
mountain. The Sky is SSSOOOOOOOOOOOO crystal clear, not a hit of
pollution anywhere. We did not sail today either. We rigged a cockpit
cover and snorkeled the coral near the lagoon entrance, speared a gray
grouper. For lunch Melody fixed the Ono we caught trolling just off
the west coast of Maui. It was 22 pounds. We cut it into 1/2 pounds
steaks. We loaded all our fixins into a cooler and swam to shore. Some
past sailor buildt a rock oven/mound with 2 cast iron shelves. We
stoked it up with local wood and coconut husks and had a bed of coal
in no time. Melody Broiled the ono with Shiitake mushrooms, Bok Choy,
green onions, carrots, butter and sherry wine. Mixed in some prawns
that she marinated in sugar, shoyu, rice vinager, sherry, semese oil,
ginger and garlic. On the top shelve she made a pot of white rice
(uncle toms)and a sauce of coconut milk, cream, Butter,white wine,
peppercorns, vietnam chili paste, sugar, clam stock, lemon grass,
white onions, ginger, cilantro and I think a little corn starch to
thicken it up. Oh did we fill the air with flavor. She filled a plate
with a bed of sticky rice, laid the Ono filet on top covered it with
the shrooms &veggies, laid on the sauce then garnished it with seseme
seeds,parsley, and coconut flakes. We savored our meal than just laid
around and enjoyed the afternoon. Later that evening we meet our host
and he took us for a 40 mile bikecycle ride. It took over 3 hours and
we never peddled once.
Hung around his house sampling the local tobbaco and played poker till
3am. My host suggested we move the boat to a local marina and stay in
his guest house. The lagoon we where at is visited by
pirates(Locals)often. We did. Its swanky and roomy to say the least.

We all can not all be as lucky a bobspirt and sail every single day
with models in turd infested chemical treated waste water,But hey we
will just have to trudge along.

Capt. American















I took full advantage of the rain, fog and total absence of wind today. I
did all shipboard laundry and enjoyed wolfing down 2 pounds of fresh, pan
fried scallops. We caught quite a few Tinker Mackerel in the last few days
sailing and I had them in brine for smoking. I transferred the split fillets
to the smoker today and they should be ready late tomorrow. I took a walk
down to the shore earlier and decided to rake up some fresh mussels. The
water was so clear and calm it was like looking into an aquarium. The
mussels were a deep blue against the gold of the seaweed. I harvested about
a bucket of the tasty morsels. They are steaming right now in a white wine,
cream, butter and herb sauce for a late night snack. I heard the squid are
starting their run so I should have "calamari" within a few days. The other
day I showed my niece how to prepare sea urchin and periwinkles. I have
dried dulce in the basement which is wonderful as is but can really add
flavour to soups or stews requiring a marine flavour. A feed of crabs takes
about 30 minutes to harvest with a crab pot.... oysters are plentiful....
clams are available from the sand bar about 300 yards away. Yup... it's a
rough life here on the coast.

Oh.... did I mention farm fresh eggs from my hen house, racks of locally
smoked bacon and the tenderest cuts of local grown beef from cows that never
saw commercial grade feed or medications?? I have 10 lbs of home churned
butter in the fridge. I get glass jugs of goat's milk on a regular basis. I
was just given a pair of the biggest turkeys I have ever seen. I'll breed
them this year and should have all the turkey meat I need for years to come.


Overproof got her decks washed in fresh rainwater today while I tended to
shoreside tasks I had long put off. The Loons quit calling at sunset and now
the peepers and crickets have taken over the evening entertainment. I can
smell the ocean and the subtle aroma of a moist boreal forest wafting
through my open window right now.

I wonder what it must be like to sail out of a city, traffic noise, sirens,
people, gunshots..... on a sewage laden and polluted body of water where
swimming ... let alone consuming anything extracted from the water is akin
to playing Russian Roulette. Oh well at least they get to go sailing almost
everyday while I have to tend to chores.

CM