Enclosure Heaven!

While in the UK, we had an enclosure put on the cockpit of the boat. We already had a bimini top which shaded us from the sun, but nothing which kept the wind out - and as we've found, there's an awful lot of wind on the ocean. There are a variety of ways to keep the wind out of the cockpit, from a sheet that you put up at anchor to a dodger (kind of like a windshield on a car) to a full enclosure, which is the equivalent to putting a conservatory or a sunroom over the cockpit.

And what an amazing difference it makes! We can sit up top all the time, even when it is really blowy. It stays warm even when the sun goes down. It stays dry so we can leave the cockpit cushions out overnight. The interior of the boat is even warmer because our 'front doors' are now enclosed by a 'porch'.

Yesterday, we left Marathon and headed northeast in what purported to be 15 knot winds, from the northeast so we were 'beating' directly into the wind. Actually the winds were more like 20 and it was probably the most blustery day we've been out in, with waves repeatedly splashing up on deck. Well, they splashed on deck and they splashed on the enclosure, but they didn't splash on us - woohoo! Ordinarily a day like this would have been an ORDEAL. But instead, we were sitting in our little enclosure warm and dry in shorts and t-shirts having a great time!

We have read dozens of books on sailing and cruising along with reading hundreds of blogs and websites. Not one, not one!, discusses the impact an enclosure has on one's cruising comfort. Ah, if we'd only known...

(Photo to follow when we encounter wifi again)

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Stinky French Cheese

We didn't realise it until we got back here, but what a difference there is between the cheeses you can get in the two countries. Steve is a wine / cheese-monster and likes to have cheese virtually every night after dinner and I'm pretty particular when it comes to good cheeses too. While we were in the US, we tried a variety of cheeses, but were pretty ho-hum about them.

Tonight we had a traditional 'home at Highcroft' meal - steak florentine, salad, red wine followed by port and a plate of what Steve calls stinky French cheese - brie that begins to melt as soon as you take it out of the fridge, St. Auger which is a really strong blue and blue Stilton (which isn't French, but is stinky). Took the first bite of the cheese and WOW, WOW, WOW, an amazing, powerful, cheesy delicious-ness! And the second bite was just as good!

So good, so rich and tasty that you only need a few bites before your tastebuds are completely satisfied. I think there is something to be said for just a little bit of great food versus a lot of mediocre food (is this why Americans are eating so much in a neverending quest trying to satisfy tastebuds with pretty bland food?). With great food, the taste is so powerful, you can't eat a lot of it, but what you do have is wonderful.

I wonder if the airport inspection police would notice if I packed a bit of French cheese in my checked luggage...

Back Deck Barbeque

A back deck barbeque by Steve. Please note the head lamp, it's dark out when the sun goes down!

The barbeque is one of our favorite 'boat things'. We use it all the time. It keeps the heat down inside the boat (although that hasn't been necessary lately!) and works even in the highest winds (something which has been necessary lately!).

Loafing Boy and Bucket

When Jess went to Cornwall, she brought back this collapsable bucket for Steve. He has used it every day since we have been here - it is a lunch pail, a tool box, a carry-all.

Every well dressed sailor should have one!

Blackburn Market

One of our favourite things to do on a Saturday morning is to go to the Blackburn Market to pick up food for the weekend. It's a farmers market (plus other odds and ends) and a totally different experience to going to a grocery store. The food is always very very fresh, of excellent quality and the people behind the counter actually know you and know about the food they are selling. We find everything that we need there from fresh produce to the more gourmet items that we use in our weekend cooking.

This week we met up with Eileen and had a coffee - actually a large bowl of coffee!