Tuesday May 31 – Score: Brian and My Diva 32, Gremlins 18

Maybe that’s not the actual score, but every day you can overhear “we’re gaining.” Light fixtures have been rewired, light bulbs have been replaced, the interior is being wiped down and the outside is getting a buffing. She’s starting to come around.

All you seafaring souls out there, be jealous. We could not have asked for better weather or calmer seas – thank you Mother Nature and King Neptune! Don says the seas are one step above glass. Currently we are dodging crab pots in Pamlico Sound off North Carolina.

We’re running on the outside to gain some time. Running inside the intracoastal waterway is more interesting but extremely hot and sometimes very slow. If you’ve been following our location on the “Where the heck are we?” page, the signal drops off when we’re out of cell tower range (but texts seem to get through if you’re overly concerned about our welfare. We have not sailed off the end of the earth.) I try to refresh it when I notice we have coverage again. If you want to be included in the “Gylmpse” email I send out instead of waiting for the blog post, send me a note with your email address by making a comment on this page.

Best estimate is that we’re halfway home.

Two nights ago when we stopped in Charleston, we dashed to West Marine for a supply run. Since then, Brian has replaced bilge pumps and fixed the back generator by replacing battery and purging fuel system. Our Charleston cabbie was a crusty fellow, telling Brian, Bruce and me all about the highlights of Charleston; 172 churches and 384 bars in the city. The business card tucked in the glovebox door for the front-seat passenger to see offered “scantily clad ladies for private parties.” If we were looking for some debauchery, he would have been happy to make some arrangements.

Also in Charleston, we encountered the Silver Lining She, too, is new to her captain and she, too, is headed to Massachusetts from Fort Lauderdale. She, too, is a Hatteras but a younger one by 8 or 9 years. Warts and all, Brian got the nicer boat. The “real estate” above the part that touches the water seems more functional with My Diva. Around the outside of her salon, the Silver Lining has a 1.5' gunnel which effectively narrows the room by 3 feet. My Diva’s salon is a full living room because she has narrow gunnels around her outside, which is really nice from a passenger's point of view. Silver Lining’s captain had an eye on My Diva earlier this spring but when he called on her, he was told she was taken. We saw her again last night, docked at the same marina in Oriental, NC. It’s kind of nice to be running in tandem with her.

We developed a tachometer problem two mornings ago and we lost the engine synchronizer. Technical point for those who don’t know: big boats like this have two engines, port and starboard, that can run at independent speeds and directions. A synchronizer brings both engines into sync so each operates at the same RPM. When both engines push at the same speed, fuel is consumed equally and the helmsman doesn’t fight an unnecessary battle to keep her on course.

After our patriotic hamburger, hot dog, and corn on the cob meal for Memorial Day last night, the boys worked until 21:20. Brian and Don did some experimenting and narrowed down the problem, and now Brian just needs some parts. The adapter for the tachometer cable has a broken shaft. Update: I’ve just been informed that we’ve now lost the second tachometer. Like tonsils, they are good to have but not mission-critical to the functioning body. Bruce tells me that to the trained ear they can be manually synchronized, just like strings on a guitar. And after 7 days at the helm, Don now knows that we can go 12 knots at about 1500 RPM. So the process now is a bit more intuitive. I just think My Diva just missed being touched and loved. Oh, she's getting some attention now!.

Saturday, May 28 Technical stuff and Macgyver fixes (with pix)

Dictated by by Brian and Don and transcribed directly by Jen

To Dana and all the boys (Don didn't get breakfast because of this...)*

She's got two 12V71T Detroit Diesels
She is a 70' Hatteras Yachtfish
She began as a 61'er with a factory 10' extension
Running gear is still in the original position therefore about 14' forward of the transom
Max Speed 11 kts (13.5 MPH) - this trip.
Fuel burn: ~20 gallons per hour at cruise speed
Max fuel holding 600 gallons forward, 525 gallons mid,  275 (x2) gallon aft tanks
Fresh water tank 300 gallon
Waste capacity: FULL! :)

She squats at cruise speed and pulls down in shallow water. When turning she pivots about 1/3 of the way up with no discernible difference when cruising. She's got a real hard push in a following sea. (Translated, she gets pushed in the butt in rough seas.) Handles head seas real well. As you would suspect for a 70'er, she's a heavy boat - approximately 100,000 pounds. To the amazement of captain and owner, the oil color was crystal clear after 4 days of running. Does not dock well in 37 MPH winds and 6 knot current. :)

Extremely comfortable boat. Well fed crew is happy for 4 hours at a time, Mongo every 3.5 hours.

*Don did get breakfast. I'm having fun but I *do* want to get home!




Vice clamps holding the water temp wire to the sensor.  The nut had been stripped on the wire temperature sensor stud on the starboard engine.

Vice clamps reducing water flow to the toilet.  It was dumping way too much water and our holding tank maxed out.  Smellovision not available for full effect but it was nasty.


For a couple days, we had been fighting a failing battery.  This battery powers all the 12V equipment on the boat and is the starting battery for the generator.  It finally went dead and we installed a new battery.  The battery charger is now keeping the new battery charged.



Brucie's fix on the oven door - two hose clamps on the stub of the bracket.  They tell me it will work just like the knob on the top of the cover of a pan.  Cookie burned a finger opening the door to get the pizzas out last night. :(


Okay, it doesn't really have anything to do with the boat but I'm still pretty pleased.  I needed to contrive a mechanism to be a wrist strap for my phone/camera.  It's two loops of jewelry wire, jewelry crimps and the elastic is from the broccoli bunch we ate earlier in the week.

Friday May 27 - I got nuthin'...

Gally Girl's log 5/27: We cast off without incident. We are underway without incident. Seas are calm. There are no significant incidents to report. Remainder of crew is well fed and happy. Captain Don has joined the boys in good-natured teasing of the cook. No news is good news. Minor electrical glitches and tiny gremlins managed. What can you expect from a boat wired with speaker wire?

My Diva is a happy girl. She's back out at sea with someone to coax her back to the sea-goddess she was meant to be. She's being useful and she has a purpose, which makes any of the Masons (My Diva now included), and I'm sure lots of other folks, satisfied - to be needed, to be doing a job and to be doing it well. That's what it's all about.

I've learned a few things. Her name is My Diva and not The Diva, at least for a little longer. Her name means something to her commodore and I wished I had known that when I set up the blog. I told Brian her name should be "Allitneedsis" (All it needs is...). That was my Dad's favorite saying about anything worth saving, which was most things.

Something else I've learned is a new appreciation for a house that rolls. Showering and shaving take on a completely different aspect. And it's one thing to open the fridge door and have a can of soda come jumping at you. The same physics that apply to that problem can be applied to a muffin tin in a hot oven. Don't worry, after the fridge incident this morning, I had that in mind when I opened the oven door. None of the muffins hit the deck which made Bruce very happy.

So, if you don't hear from me on the blog for a few days, that's okay. It means all is well. You can keep checking in on the Dining with the Diva and "Are we there yet?" pages. I think the Glympse only keep the most recent 4 hours of info available so you won't see our whole trip but pretty good sections of it.

Wednesday, May 25 - Gettin' better all the ti-i-i-ime! (Dolphin video here!)

I've got to admit it's getting better (Better)
A little better all the time (It can't get more worse)
I have to admit it's getting better (Better)
It's getting better since you've been mine!
- Lennon and McCartney

Brian has not sung this song yet to my knowledge but I bet if I suggest it, he would. The gnarliest problems seem to be behind us (she says quietly) and Brian is getting very well acquainted with his new boat.  It's great having Don at the helm so Brian can troubleshoot issues, tune in to the sounds of the motors, take care of smaller fixes and make the nautical mile long to-do list.

Today felt good from the start. We left Harbortown Marina in Fort Pierce at 06:42 and traveled near 10 SOG (speed over ground - showing off my lingo again!) and the ride was consistent and good with the exception of when we went into full reverse at marker 42.

The ride was smooth enough that we could dub around and Bruce was on the bow, beginning the process of shining the Diva up for when we land in Chelsea. Brian and Don decided to give the autopilot another try.  Without autopilot, the helmsman is in constant motion maintaining the heading while fighting wind and currents.  The conversation between Brian and Don went something like: "Ready?" "Yeah! Ready!  We can grab the wheel if something weird happens."

Famous last words.  The switch was flipped and she came about HARD to port (tried to take a left hand U-Turn when one was not required!). Don threw her into full reverse and she came within a few feet of taking the marker on the starboard bow.  Given her weight even at such a slow speed, the hit would have been devastating.  It was pretty devastating for Bruce who had no idea what was going on but because of his cat-like reflexes was able to avoid getting a triangular framed 42 implanted in his skull or any other injury.  In the end, all is well and it's funny now; not so funny then.

Somewhere near 7:30 tonight, the Diva was docked at Halifax Harbor Marina in Daytona Beach, FL.  Everyone's exhausted but at least we're one day closer to home.  Captain Don says we will *still* be in Florida when we're done tomorrow but at least we'll be in north Florida.

Check out the videos of the dolphins playing in our wake below.  They are so cool.

 


Sunrise over the Harbortown Marina

Sunrise over the Harbortown Marina


Sunrise over the Harbortown Marina

Sunrise over the Harbortown Marina

Heading out!

The technology is so neat

This next sequence is for Natalie!





Drawbridge


What a drawbridge looks like from underneath

First Mast Bruce

Silly Brian!

NASA.  If you squint you can see it.

Bow boys

NASA again

Brian inside the bridge console  - post autopilot incident.  Read above text.


I was threatened to be dropped off here except they like my cooking. :)








Are we almost there yet?! Where the heck are we?

Our most recent Glympse.  Click on the link and follow our course.  It follows us for 4 hour stretches.  Depart time first, dockage place and time.

If you click on the satellite option, you can zoom down and see satellite data of the area we're in!

6/5/2011 06:45  http://glympse.com/5H7-623  Headed for HOME!

6/4/2011 Docked at Point Judith Marina, Point Judith, RI 17:45

6/3/2011 05:35 Docked at Liberty Marina, NYC 17:00

6/2/2011 06:00 Docked in Canyon Club Marina, Cape May, NJ  19:03

6/1/2011  07:30 Docked in Blue Water Marina, Hampton, VA 15:41

5/31/2011 06:02 Docked Coinjock Marina, Coinjock, NC 17:20

5/30/2011 05:55 Docked in Whittaker Creek, Oriental, NC 15:15

5/29/2011  06:28 Docked in Bridgetender Marina, Wrightsville Beach, NC 19:15

5/28/2011   06:48 Docked at Charleston City Marina MEGA DOCK!  14:30 ("Well if you're looking for some debauchery, I can fix you up!")

5/27/2011  06:50 Docked at Skull Creek Marina, Hilton Head, SC 18:30 (tough tie in)

5/26/2011  06:53 Docked at Fernandina Beach, FL 17:19

5/25/2011  06:43 Docked at Daytona Beach, FL

5/24/2011  09:20 Docked at Fort Pierce, FL 17:30

Dining on the Diva

I put a lot of thought into the menu for our trip, anticipating nutrition, dietary sensitivities, volume, flavor preferences, shelf life of produce, environmental climate (soup in Florida?  I don’t think so!), prep area limitations and potential post dining after effects (pew-ee!).  One thing I never considered was physics.  It’s really hard to cut tomatoes when the boat is under power in the ocean going up one wave and down the other.  My kitchen at home hardly ever rocks like that.

The boys have been very pleased and grateful to have a meal ready when the day is done.  I’m channeling my inner Greg.  Maybe you have a friend that can take a dish from okay to amazing with a dash of this and a dash of that, and create a yummy but never to be duplicated flavor?  Yeah, that’s me this week with dollar store spices.  I’ve even earned a new nickname – “Cookie.”  The tender/sappy side of me thinks the name can mean so many things but mostly it means Bruce is hungry.

Just in case you’re wondering what we’ve been eating, I’ll post and update the menu with links where available.

*YOYO means You’re ­On Your Own


Sunday, May 22:
Dinner - Sirloin Steak with Garlic Butter, roasted red potatoes, spinach salad, red wine (Thanks for leaving it behind, Hans!)

Monday, May 23:
Breakfast – YOYO
BREAKTIME! - Cherry coffee cake (Bruce’s favorite!  Recipe below)
Lunch – Assorted sandwiches

Tuesday, May 24:
Breakfast - YOYO or Pancakes
Lunch – Assorted sandwiches
Dinner – Auntie Jen’s World Famous Chicken Fajitas (recipe below)

Wednesday, May 25:
Breakfast – YOYO
BREAKTIME! – Tropical Treat Muffins
Lunch – Assorted sandwiches and leftover fajitas
Dinner - Grilled Pork Chops with Fresh Nectarine Salsa and Grilled Asparagus (would have been better if I hadn't overcooked the chops, darn it!)

Thursday, May 26
Breakfast - French Toast with Bacon
Lunch - Assorted sandwiches and Chicken Salad
Dinner - Marinated Steak tips with mushroom sauce, mashed potatoes and green salad (favorite meal so far they said!  Steak and potatoes!)

Friday, May 27
Breakfast - YOYO
BREAKTIME! - Blueberry Cake (muffin-ized.  Recipe below)
Lunch - Assorted sandwiches and Chicken Salad
Dinner - Pizza night!  Choose your toppings: cheese, sausage, pepperoni, bacon, fresh tomatoes, onion garlic, black olives, feta, spinach and whatever else is in the cupboard.

Saturday, May 28
Breakfast - Bacon and Eggs
Lunch - Assorted sandwiches and Chicken Salad
Dinner - Chef's Surprise (clean out the fridge!)

Sunday, May 29
Breakfast - YOYO (note to chef: Chef's Surprise for dinner makes for hungry boys in the morning!)
Lunch - Assorted sandwiches
Dinner - Barbeque Ribs with broccoli salad and mashed potatoes

Monday, May 30

Breakfast - YOYO 
Lunch - Assorted sandwiches - mmmm!  Tuna!
Dinner - Hamburgers, hot dogs and fresh corn on the cob!

Crew favorite snack - frozen grapes.  Like bite sized popsicles.

Tuesday, May 31
Breakfast - Bacon, eggs, homefries
Lunch - Assorted sandwiches
Dinner - Coinjock Marina Restaurant, home of the 32 ounce prime rib!

Chocolate chip cookies from a yellow cake mix!  I added nuts, too.

Wednesday, June 1 (June?! HOW did that happen?)
Breakfast - YOYO
Lunch - Tuna sandwiches and snacks (it was a snack kind of day!)
Dinner - Baked apricot chicken with green beans and rice (had to use seedless strawberry since I couldn't find apricot!)

Thursday, June 2
Breakfast - French Toast
Lunch - Grilled cheese
Dinner Chili with rice

Friday, June 3
Breakfast-YOYO
Lunch - Tuna sandwiches
Dinner He-Man Chicken with Corn and Zucchini Medely

Chocolate cookies from a chocolate cake mix!  I added 2 tbsp oil, 1 tsp vanilla and 1/2 cup macadamia nuts

Saturday, June 4
Breakfast - Cinnamon Struesel Muffins
Lunch - Tuna sandwiches
Dinner - Smoked Sausage Soup with cheesy garlic bread (hamburger and hot dog rolls!)

Sunday, June 5
Breakfast - YOYO
Lunch - Pepperoni Pizza
Dinner - Hot dogs with lots of potatoes and broccoli! :)

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Mongo's Favorite Cherry Crunch Coffee Cake

Topping:
½ cup brown sugar
2 Tbsp. flour
2 Tbsp. butter
1/3 cup nuts

Cake:
1 ½ cups flour
1 ½ tsp. baking powder
¼ tsp. salt
1 cup granulated sugar
2 eggs
¼ cup melted butter
½ cut milk
1 can cherry pie filling

Combine topping ingredients and blend to look like meal.  Set aside.

Combine dry cake ingredients in bowl.  Combine eggs, melted butter and milk in separate bowl.  Add wet ingredients to dry ingredients and mix until well blended.  Spread half of batter into greased  9” x 9” pan.  Spoon pie filling over batter.  Top with remaining batter.  Sprinkle with topping.  Bake at 350° for 45-50 minutes.

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Fajitas

1 1/2 lb meat (chicken breast)
1/4 cup veg/olive oil
1/4 cup vinegar
1 teas sugar
1 teas oregano
1 teas chili powder
1/2 teas garlic powder
1/2 teas salt
1/4 teas black pepper.
tortillas (burrito sized)
peppers
onions
Additional toppings:
canned refried beans, sour cream, shredded cheese, salsa, guacamole, black olives

Slice chicken into thin strips.  Combine wet ingredients and spices, pour over chicken and marinate for a bit.  Slice peppers and onions when you're not out to sea.  In a hot skillet with a tiny bit of oil, stir fry veggies until al dente.  Remove from pan and add chicken with marinade.  When chicken is nearly done, add veggies and toss to coat.  Heat beans separately.  Serve on tortillas with the beans and toppings of your choice.

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Blueberry Cake

1 1/4 cup sugar
2 eggs
1/2 cup crisco
1 tsp vanilla
2/3 cup milk
2 cups flour
1/2 tsp salt
2 tsp baking powder
1 cup (or more) blueberries
extra sugar, optional

Cream sugar, eggs and crisco.  Add vanilla and milk.  Combine dry ingredients and add to wet ingredients.  Sprinke a little extra sugar over top.  Bake in greased 9"x9" pan 30-40 minutes at 375°  (For muffins, yield 18, 20 minutes-ish)

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Smoked Sausage Soup

4 ½ cups water
1 envelope onion soup mix
1 package (9 oz) frozen cut green beans
3 small carrots, sliced
2 celery ribs, sliced
1 tablespoon sugar
½ teaspoon salt
½ teaspoon oregano
1/8 teaspoon hot pepper sauce
1 lb fully cooked smoked sausage or kielbasa cut in bite sized pieces
2 ½ cups frozen shredded hash browns.

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Tuesday, May 24 - We're taking our marbles and going home!

The sweetest sound I heard this morning was the purr of the diesel engines.  Some of the most wonderful words I heard today are "We're ready to go!"  By 7:43, we were gone!  Buh-bye!

The boys !untied! the lines from the dock pilings and brought them on board.  We took our "marbles" and left with relief!

Since we've shaken some of the gremlins loose, a few random ones have taken temporary residence my computer and I can't seem to get at some other pictures.  More to come tomorrow!!

We've done about 98 miles today and we're in Harbortown, FL at the Fort Pierce Inlet.  Tomorrow will (hopefully) be an early day and we'll start to gain on it.

The dock pilings getting stripped!


The naked dock piling!

The bow lines being untethered




Lookit that smile!



Stern lines - gone!

Working on spring lines now

Freedom!


We're outta here!  7:43 AM






An Aventura sunrise, for you Natalie!



Mile marker 54

Some houses on the canal...






The Princess Cruise line terminal


Brucie on the bowsprit

Admiral on the bridge!!

Turquoise...

If you've ever cruised from Fort Lauderdale on a big cruise ship, this should be a familiar vista.

Everybody gets a turn on the sprit.



This is what relief looks like - to be underway!


Dolphins playing in our bow wake today.  They are so cool!