Behind the Mast: Crewed and ready to go

Well, this is it, today we set sail for the Marquesas islands. It seemed impossible but we did it! There were 3 and now we are lucky 7. I never provisioned a boat but all my chef experience has paid off. Always felt there was no such thing as a food emergency, but if we run out of food in the middle of the ocean, well, that would be a bad thing. Enjoy pix from phase two: the crew, the stores, and the departure.

Berkeley arrived 2nd and did not travel light. Boat parts, ditch pack and safety devices. Thank God!

Tequila was a welcome sight after hauling all those bags to Mexico!

Berkeley defiantly makes me feel safe, but, after all, safety is his expertise. Never without his water proof light, sailing knife, and flotation devices. We are a diverse group, so that will make for an interesting trip across the pacific.

Susan arrived first. Our sweet funny Rasta girl

Rasta Susan is a doll, funny and smart. Ron loves to banter with her and she never flinches.Susan makes a mean drink and has become the designated bar tender. Of course she will have to put it on hold until we see land as there is a no drinking aboard rule, while at sea. Good thing as we all like to tip a few.

Sherri Sherri baby, arrives at the airport.

Susan makes a mean Turks head and climbs palms to fetch coconuts.

Can't believe you did it Sherri; packed up your life and joined Slow Dance in 3 short weeks! So happy she is here.

Third to arrive, was Sherri. never thought I could convince her to come on the adventure but after all, it was love at first sight, a true soul sister. Yoga and fitness trainer as well as seasoned sailor; Wow did we luck out. Ron is now on a rigorous daily workout routine as well as rehab on the arm. We are all reaping the benefits as Sherri has a yoga at sea routine for the crew. Sherri also speaks Spanish and French, which is awesome. Sherri, you rock!

Louise, Louise, lucky number 7.

Louise was lucky number 7; a seasoned sailor from Toronto, Canada, living in Puerto Vallarta for the winter. Some captains we know sent her over when they heard we were looking for crew. Louise has crossed the Atlantic and is from a long line of sailors in the Caribbean. (I suspect that be pirates, after all, she has a French last name) Looks like Lou left a few guys crying at the docks when we departed Puerto Vallarta, poor fellow.

After 4 days of shopping and hauling everything back to the boat, the real task was packing it away. Berkeley helped with the food saver and sealed up some veggies. Still have a last few items to get at the Mega market before we pull out.

Susan carries on the Spinach.

Need to stay hydrated..........

Ron found jug wine that was good and priced just right.

Daz, Susan, and Trinidad at cocktail hour.

Daz hauls it to the boat. It took 2 taxi's to carry us back to Slow Dance with the groceries and that was just on the 1st day!

Broccoli, Cauliflower, potatoes and lot's of onions. Captain Dan and Debbie told us you can trade an onion for a fine bottle of wine in the Islands as they do not grow onions there.

Peppers, mangoes, pineapples, apples and Bimbo bread, and no, that doesn't mean it's for the empty headed, but rather the brand in Mexico, sort of like wonder bread.


	Beans, brown rice, whole wheat flour, pasta sauce, and so much more. Ron and I toured Cost-co, Wal-mart, and Sam's Club to compare prices. We shopped at all three places for the best buys on specific items. It is an exhausting process to correctly provision the boat.


	The onions!

Everyone chipped in with carrying things on the boat and some dropped in their tracks for a quick nap.

Juicy yummy little cherry tomatoes with all the air sucked out. These will taste incredible 1000 miles in the middle of the ocean.

Apple of my eye.

The gang needed a pick me up to keep them all healthy and fit.

Drink your fresh celery, carrot and beet juice, it's good for ya!

Soooo good!

We do not plan on any scurvy out breaks.

Our last dinner on land. Roasted vegetable lasagna and fresh salad greens. Simple but delicious.

Close up.

Slice Zucchini at an angel, trattori style. Toss in olive oil, balsamic vinegar and chopped garlic. Roast in the oven at 375 degrees until browned, about 15 minutes. Saute spinach with little olive oil and garlic until wilted. Add sliced onions and saute until onions are soft. Mix Ricotta cheese with 1 egg, 2 tablespoons of dry basil, dry oregano, and 1 Tablespoon Rosemary. Put a bit of pasta sauce on the bottom of the casserole dish and put layer of cooked lasagna noodles down. Now place roasted zucchini, then a bit of sauce. Dab the ricotta mixture over the Zucchini and grate mozzarella cheese on top. Now place another layer of noodles, then sauce, then the spinach and onion mixture. Put last layer of noodles on top, sauce and top with mozzarella cheese and grated Parmesan. Cover with foil and bake at 375 degrees for 35 minutes. Uncover the lasagna and bake additional 30 minutes until browned and bubbly. Yummy.

So, off we go and I will be cooking up some great meals out there in the Berkeley will take lot's of photos. The blog will go silent as we will not have internet while at sea, however, as soon as we arrive at out port of call which is Hiva Oa, the blog will be updated with photos, stories, and recipes from the crossing. Stand by and wish us fair winds and following seas!

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