Foxtown to Green Turtle

Feb 7























Center of the World Rock

We left Foxtown for Crab Cay. Our course took us past Center of the World Rock, a tiny lump of rock that rises a few feet above the surface of the sea. Naturally, we had to circumnavigate it. Our trip was an easy run and we arrived early in the day and anchored close to our friends on s/v Kalunamoo. We had a bowl of soup and took the dinghy to shore. The beach was not much to look at, but we did find a few items to add to our collection of beachcombing souvenirs. It was fun to row along the shoreline to look at the sea life in the crystal clear water. We saw a couple of huge starfish and some urchin like creatures.

Feb 8 Peter’s Birthday

An early start and decent winds brought us into the entrance channel to Black Sound at Green Turtle Cay at midday. We were looking forward to getting tied up to a dock and enjoying our arrival rum. Suddenly, we were aground! The tide was falling and we still had two hours to go before low tide when the water would start getting deeper again. Nothing to do but sit and wait for the tide. We had a bowl of soup and were able to get on line for the first time in several days so we caught up on e-mail and the like. Five hours later, we were floating free and headed for the dock.






































































The dock master took us into town on his golf cart and we were able to replenish our supply of ice. Our first look at New Plymouth was wonderful. It’s a small, neat collection of colorful houses inhabited by very friendly and helpful people. Even the abandoned houses have character. It will be easy to spend a few days here.




Ye Old Gaol












Finally, after weeks in the Bahamas—conch salad. Uncle Lionel who runs a tiny conch shack on the government dock makes a good one. He takes a living conch, punches a hole in the shell and inserts a knife to sever the critter from its shell. He pulls the conch from the shell and cleans it, removing all the parts you don’t want. Then, he finely dices tomato, onion and green pepper, minces the conch flesh, adds a bit of hot sauce, salt and fresh lime juice. Beautiful! Delicious!