As previously mentioned, James was kind enough to retrieve his future in-laws in Marion around 2:00 pm as Katie was in bed with Covid. We spent the morning gathering things to take off the boat which included tennis racquets, on old windless and Genoa sail, garbage, aluminum cans, dirty clothes, clean clothes, and perishable foods. We cleaned out the freezer and fridge, the heads, and tended to mold that is a never ending task and always surprises us as to where we might next find it. We didn’t spend time cleaning Juno's deck and cockpit which really need a thorough cleaning, instead saving that for our return in the coming weeks. Several dinghy trips ashore later, we were happy to see James with our van to transport us back to Winchester. Once home, James had spiffed up the house and yard and even stocked the fridge with a nice selection of cold beers for our enjoyment. We very much appreciated his efforts and will be looking forward to more time with him and Katie in the future.
Reflecting a bit on what we did well and what we might do a better job of next time we have the following:
1. Pack fewer clothes and don’t pack cotton. Quick dry (synthetics) make line drying much faster and don’t absorb as much of the dampness inherent in life afloat. We both thought we were traveling lighter this time around but there were even shirts and a pair of blue jeans that I don’t think ever got worn.
2. The Bahamian sailing championships added a lot to our trip this time. Also the relatively small gathering for the first Black Point Jam hosted by Lorraine where we heard live Rake-and-Scrape was culturally enriching. Even hitchhiking was a unique island experience. Consider dining out at locally owned businesses on Long Island and in Georgetown (fish fry, Eddie’s Edgewater, Max’s Conch Bar, Chez Pierre).
3. Visiting with family and friends, both old and new, added a lot to our enjoyment. Unfortunately Covid dampened our comfort with inviting family and friends from afar to join us on Juno.
4. Beware of stormy weather that seemed to dramatically increase as we got closer to the end of May. Suggest aiming to leave the Bahamas the end of April.
5. Plan out ingredients needed for 12-14 different breakfasts, lunches, dinners, and desserts and use the ingredient list to shop and stock the bilge. This way, two-weeks of meals can be repeated and plan on reserving the bilge supplies for meal prep in Bahamian waters. When in the US, groceries are easier to come by and different menus (more fresh seafood, vegetables, and meat) are a welcome diversion from the foods typically available and eaten in the Bahamas. I just filled the bilges with canned foods based on what I thought could be used. Note: chili and spaghetti were rarely eaten.
6. Use an electronic method to record locations of food items in the bilge and as importantly, to record when they get consumed. The addition of a small white board in the galley would help a busy cook and also help with a shopping list. This time I used a hand written unorganized list of food items in the bilge that was rather cumbersome to work with. Also, inventory beer and wine, toilet paper and paper towels.
7. Test snorkel gear before leaving for a good fit. Unfortunately Harry’s snorkel mask leaked which wasn’t discovered until we were in the Bahamas. Also a dedicated snorkeling shirt to keep off the sun is a must.
8. Bring little hospitality gifts (wine, Boston mementos) to thank those who retrieve a drifting dinghy as appreciation for acts of kindness. School supplies are also appreciated by the locals based on experience.
9. Bring more sunblock!
10. Add exploring the Berry’s to the float plan next time around.
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