Anse Colombier day today – we aren’t going anywhere.
All of us slept in late (8AM in my case, an absolute record). While enjoying the coffee in the cockpit we saw that there was a mooring ball available close to shore and we weighed anchor and picked up a great mooring position in very protected waters. I’ll dive on the mooring ball later to check. Sascha did another time-lapse video and I let him do all the work. When we checked, it turned out that he’d kept the previous night’s setting and all we saw was a white overexposed screen…
Noon
I had an 11-12 conference call and that wrapped up my short office work day. I’m about to take Sandra and Sascha ashore – armed with a VHF. When they are ready to come back I’ll play taxi and go and get them. I have so much stuff left to do on the boat, including scraping our freeloading barnacles from the hull.
The T-Bone and filet steaks are now thawing out in the fridge. They are doing double-duty as I also put in the remaining beer. So while thawing they will cool down the beverages for happy hour. It really is Anse Colombier day for me as I probably won’t otherwise be leaving the boat. But the beauty of the anchorage more than makes up for that.
Afternoon
While Sandra and Sascha were ashore on the beach, I returned and scraped one side of the hull (Sascha had done the other). I was surprised to find mainly green fuzz and some seaweed along the waterline. I’d expected a lot more growth, as Zanshin‘s speed was quite slow under sail.
Sunset and Dinner
We had a clear view of the horizon behind the boat, and it was devoid of clouds. This was a promising sign for a potential “Green Flash” sunset. Even without the flash, it was going to be a nice sunset.
It did develop into a great flashy sunset.
I’d starting heating the 2 huge T-Bone and one filet mignon in the sous-vide pot at 14:00. The advantage of sous-vide is that one can’t overcook meats, so they were actually ready hours before they went onto the BBQ. We made an onion and garlic sauce for the steaks and some boiled/baked potatoes. I’d added some olive oil to the steaks and that flared up nicely in the BBQ to give a nice Maillard reaction crust.
The steaks were awesome and, coupled with a bottle of Rioja, made it difficult to stay awake after the meal. I didn’t even bother trying to resist the sated drowsiness and was soon fast asleep. So ended this Anse Colombier day.