Night & Morning
After a nice and calm overnight sleep I awoke to find that the anchorage was becalmed in the morning.
I did get bothered while working on the computer by the occasional long rolling when the boat swung sideways to the base ocean swell coming around the corner, but it isn’t particularly irksome.
Noon
The larder is conspicuously empty. I’m thawing out my last slice of baguette and only have butter as a topping – but it beats not having anything at all. I’ve got tons of beans, rice, pasta and other items stored, but they all take time and effort to be made palatable. At least I’ve got no nuts or potato chips – those would have been consumed rather than good food…
Afternoon
My cooling swim turned into exercise as I scraped away the growth on the port side of the hull. As soon as I showed up, scraper in hand, several fish came over for their free lunch. As I scraped globs of green from the hull they swooped around it, looking for tidbits. I assumed they found something, since they stayed while I was at work and disappeared once I stopped. It took a good scrubbing to clean me off afterwards. I didn’t want to smell like a swamp monster while drying out.
There was a catamaran anchored right behind me, much too close for comfort. I couldn’t do much about it, as the crew had gone ashore. In the late afternoon, while I was napping in the cockpit, I heard their anchor chain rattle and was pleased to see that they were moving. But several minutes later I realized that they’d not left, but had let out just a little bit more chain. I contacted them on the VHF and found out that they’d wanted to leave. But as the wind had shifted a bit they were over their chain. I agreed to shorten chain by 30 feet and give us sufficient separation. I still have the long chain out from the 40knot winds of several days ago.
Of course my joy at avoiding bumps in the night was short-lived. A French catamaran promptly anchored right next to me, despite the whole anchorage being completely open and with excellent spaces available closer to shore.
Dinner
I ended up doing more office work and not going ashore at all. I put the last ribeye in the sous-vide cooker as I didn’t want to risk it going bad and made a side dish of rice to accompany it. The anchorage is still becalmed from morning to evening