December 12-13, 2008
We were happy that the windlass worked flawlessly as we upped the anchor at 6 am. It was still dark, with dawn coming about 40 minutes later. We took 3 hour shifts being on watch, although we were both awake most of the day. The 175 mile trip took us about 24 hours, timed for a daylight arrival.
We stayed, in this two year old marina, 2 nights in February so were familiar with the entry. They now had power at most docks & now sell diesel. We puttered around until the fuel station opened then tanked up. We hold 115 gallons in each tank, one port one starboard. We also filled all 8 of our 5 gallon jugs. For scuba diving, we use our compressor to fill tanks. We have to run the generator to use the compressor, desalinate water & charge our batteries for lights, laptops & general household usage. The generator takes diesel. Since we hope to stay out at the Revillagegidos a month or longer, and there are no facilities there, we want to be topped off.
When the office opened we radioed to get our slip assignment. Since we stayed here last, they installed power supply to most docks, which is nice. A WiFi connection is available on the boat. All the luxuries of a full service marina. And for the price of $100 per night you expect that.
We had been in email contact with Ken Williams of m/v \”Sans Souci\” & knew he lives part time in a house in this area. We enjoyed his visit onboard \”Beach House\”, meeting him in person for the first time. He recommended a restaurant in town so we treated ourselves to dinner out. I have found dining out at \”nice\” restaurants to be overpriced & disappointing 80% of the time. Unfortunately this was one of those ventures that was just ok. Local, simple food is generally a better choice. I did enjoy strolling around town seeing the Christmas lights & ornaments. Being the week before most people\’s Christmas vacation, the street & shops were very quiet. A sign of the North American economic slow down.
Food shopping is a 3 part event.
Part 1 Gathering:
The next day we taxied to my favorite Mexican grocery store, \”Mega\”. We had done a pretty major shopping for staples 2 weeks prior in Mazatlan, but spent another $500 here. Now I was stocking up on produce, bread, tortillas, and other perishables.
Part 2 Get it Onboard
It takes several trips to transfer the many, many bags of food from the taxi, to dock carts, carefully go down the ramp, happy for a rising tide (low tide = steep downhill ramp). Push the carts way down to the end where we are tied (always at an end because catamarans are so wide). Then schlep it all onboard, taking care to throw out in the dock trash cans all cardboard packaging (with potential cockroach eggs hidden in the seams).
Part 3 Processing & Stowing
This to me is the most exhausting part. Probably because I am already exhausted from Parts 1 & 2.. Meats: I want to vacuum bag & freeze. This requires de-boning and creating the proper portion size. Cans: marked so the content is easily viewed from the top & the bought date. All older cans have to be taken out & the new ones stowed deepest so my supply is rotated. I am always so proud & amazed at how much my pantry will hold. We definitely will not starve.
Finally ready to set sail for the Revillagigedos!….
Scott & Cindy